Snack

Cheesy Sun-Dried Tomato Tamales

Cheesy Sun-Dried Tomato Tamales
 
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This recipes takes traditional Mexican tamales to a whole new level using sun-dried tomatoes, green chiles, and sharp white cheddar cheese!
Author:
Recipe type: Snack, Side Dish
Cuisine: Mexican
Ingredients
  • dried corn husks, & Corn husk strips (for tying) 25 to 35
  • Sticks butter 2
  • chicken stock 5 cups
  • sun-dried tomato paste 1½ cups
  • Cans of diced green chiles 3 (3.25 ounce)
  • maseca corn flour 4 cups
  • white sharp cheddar cheese 24 ounces
Preparation
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In a large pot melt butter under medium heat.
  3. Once melted turn off heat and mix in chicken stock, sun-dried tomato paste, and green chiles. Set aside.
  4. In an extra large bowl add the Maseca corn flour and using a wooden spoon, slowly mix chicken stock mixture into the flour. Fold in grated cheese until completely combined.
  5. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the center of the corn husk.
  6. Gently fold one side of the corn husk to the other end (like a cigar) and tie a knot at the larger end with a thin strip of corn husk. Fold over the other side of the tamale, which will be the bottom end when placed in the tamalera.
  7. Fill an IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
  8. Carefully place each tamale standing up on the stream tray and bring water to simmer. Steam with the lid on for 90 minutes. Remove each tamale with tongs and let rest for a few minutes before serving it.
 
By |Mexican Recipes, Recipes|43 Comments
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Reuben Cuban Pressed Sandwich

Reuben Cuban Pressed Sandwich
 
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This recipe is a fun take on the traditional Cuban pressed sandwich, adding in a twist with sauerkraut and thousand island dressing!
Author:
Recipe type: Lunch, Dinner, Snack
Cuisine: Caribbean
Ingredients
  • Roasted pork ½ Lbs
  • Ham ½ Lbs
  • Swiss cheese 4 Oz.
  • Sauerkraut 2½ Cups
  • Bottled thousand island dressing 5 Tbsp
  • Hotdog buns
Preparation
  1. Preheat your IMUSA SANDWICH PRESS.
  2. In the meantime cut hotdog buns all the way through until you have two separate pieces. Divide pork evenly on one half of bread.
  3. Spread 1⁄2 cup sauerkraut on top of each slice of pork. Evenly disperse the ham and cheese on top of the sauerkraut and top with the bun.
  4. Place sandwiches on the IMUSA SANDWICH PRESS and gently press down, making sure that the sandwiches don’t move.
  5. Toast for about 3 minutes, or until cheese is fully melted.
  6. Remove and open each sandwich and generously spread a spoonful of thousand island dressing. Cut in half with a serrated knife and serve immediately.
 
By |Caribbean Recipes, Recipes|9 Comments
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Shrimp Empanadas

Shrimp Empanadas
 
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Using an IMUSA empanada maker, you can make savory shrimp empanadas flavored with tomato, onion, and garlic! The perfect side dish or savory snack!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • frozen empanada discs 8
  • small shrimps 3 cups
  • large tomato 1
  • extra virgin olive oil ¼ cup
  • Spanish olives 1½ tablespoons
  • medium onion 1
  • cloves of garlic 4
  • small jar of roasted red pimientos 1
Preparation
  1. Heat up a PTFE Nonstick pan with 1 tbsp of the olive oil and add onion and garlic.
  2. Cook on low heat until onions and garlic are softened.
  3. Add all other ingredients; except for your shrimp and heat together for about 5 minutes or until it starts to bubble.
  4. Add shrimp; mix well then turn heat off and set aside. The shrimps are cooked so no need to cook through any further.
  5. On a cutting board or clean dry surface, lay out four empanada discs.
  6. Spoon some of the shrimp mixture onto the middle of the disc then fold in half.
  7. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  8. Turn on your empanada maker and let it heat up.
  9. Lightly brush the top of the empanadas with the remaining olive oil and place in the empanada maker.
  10. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  11. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!
 
By |Latin-Fusion Recipes, Recipes|1,291 Comments
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Pizza Empanadas

Pizza Empanadas
 
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Why not have a little fun with your IMUSA empanada maker and add pizza sauce, pepperoni, and creamy mozzarella! A kid-favorite recipe!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • frozen empanada discs 8
  • mozzarella cheese 2 cups
  • jar of store bought pizza sauce 1 (16 ounce)
  • pepperoni slices 1½ cups
  • extra virgin olive oil
Preparation
  1. Mix sauce, cheese and chopped pepperoni together in a bowl.
  2. On a cutting board or clean dry surface, lay out four empanada discs.
  3. Spoon some of the pepperoni mixture onto the middle of the disc then fold in half.
  4. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  5. Turn on your empanada maker and let it heat up
  6. Lightly brush the top of the empanadas with olive oil and place in the empanada maker.
  7. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  8. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!
 
By |Latin-Fusion Recipes, Recipes|27 Comments
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Cheddar Bacon and Jalapeño Cornbread Empanadas

Cheddar Bacon and Jalapeño Cornbread Empanadas
 
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Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
  • whole milk 1 cup
  • eggs 2
  • sharp cheddar cheese 2 cups
  • cooked bacon, 6-7 slices 1 cup
  • jarred jalapeño peppers ½ cup
  • Room temperature butter and honey for serving
Preparation
  1. In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
  2. In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
  3. Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
  4. Open cover, and using tongs, carefully remove each empanada onto a cooling rack
  5. Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.
 
By |Latin-Fusion Recipes, Recipes|1 Comment
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