Mexican Food & Recipes

Pork Ribs in Herdez Tomatillo Verde Cooking Sauce February 11 2015, 0 Comments

Ingredients:

  • 1 (12-ounce) jar HERDEZ® Tomatillo Verde Mexican Cooking Sauce
  • 2 cloves garlic
  • 2 teaspoons chicken bouillon
  • 1.5 cups water
  • 1.5 pounds boneless pork ribs, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1 small yellow onion, sliced
  • 1-2 jalapeño, seeded and diced
  • 1 poblano chile, julienned
  • 1/4 cup coarsely chopped cilantro

Serves 4

Directions:

  1. In a blender or food processor, purée HERDEZ® Tomatillo Verde Mexican Cooking Sauce, garlic, chicken bouillon and ¼ cup water.
  2. Season pork with salt and pepper and place in medium saucepan with remaining water.
  3. Bring to boil over medium high heat.
  4. Reduce heat to simmer and cook 10 minutes or until water evaporates.
  5. Add oil and brown meat evenly.
  6. Add onion, jalapeño and poblano pepper and cook 1 minute.
  7. Stir in sauce.
  8. Cover.
  9. Simmer 30 minutes.
  10. Serve and sprinkle with chopped cilantro.

 

Source: http://www.herdeztraditions.com/

Slow Cooker Beef Barbacoa Recipe with Molli February 05 2015, 0 Comments

 

Ingredients:

  • 2 lbs beef top sirloin steak, cut in 2-inch cubes
  • 1 medium onion, cut into 1-inch chunks
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1 cup chicken or beef broth
  • 1 jar Mölli Acapulco Marinade
  • 1 tsp olive oil
  • 2 tsp salt

Serves: 6 / Ready in: 6 hrs 20 mins

Directions:

  1. Sprinkle beef with salt.
  2. Heat oil in a large nonstick skillet; saute onions for 2 minutes.
  3. Add bell pepper and cook for another minute. Place onion and bell pepper in slow cooker.
  4. In the same skillet, brown beef on both sides, about 5 minutes.
  5. Top onions and bell pepper with beef. Combine the broth and Acapulco marinade; pour over beef.
  6. Cover and cook on high for 6 hours.
  7. While still in the slow cooker, shred the meat with two forks and turn the heat to warm.
  8. Serve beef barbacoa with a side of tortillas, rice, beans, guacamole and lime quartered.

 

Source: http://mollisauces.com/

Veracruz-Style Fish Recipe with Molli January 21 2015, 0 Comments

Ingredients:

Directions:

  1. Rinse fish fillets, pat dry and sprinkle with salt and pepper.
  2. Melt butter in a large skillet, add the fillets and brown on both sides (1-2 minutes). Pour sauce over fish.
  3. Cover skillet and cook for 10 minutes or until fish is fully cooked.
  4. Serve with rice on the side. 

 

 

Source: http://mollisauces.com/

Abuelita Hot Chocolate December 10 2014, 0 Comments

Ingredients:

 Serves: 4

Directions:

  1. Combine evaporated milk, water, vanilla extract and chocolate in a saucepan.
  2. Cook over medium heat, stirring constantly, until hot (do not boil) and chocolate is melted (there may still be some small pieces). 
  3. Remove from heat. Beat with wire whisk until a little foamy.
  4. Pour into mugs; serve immediately.

 

Image source: www.elmejornido.com

Green Chilaquiles with Salsa Del Primo December 03 2014, 0 Comments

Ingredients:

  • 3 tablespoons corn oil
  • 4 cups Corn Tortilla Chips
  • 1 Bottle of Salsa Verde Del Primo
  • 1 cup shredded cooked chicken
  • 1 cup crumbled Cotija cheese
  • 1/4 cup fresh cilantro leaves
  • Crema Fresca (or Sour Cream if not available)

Serves 4

Directions:

  1. Heat oil in large sauté pan until shimmering. 
  2. Add tortilla chips and sauté 1 minute, stirring often. 
  3. Add Salsa Verde Del Primo and bring to a simmer. 
  4. Divide chilaquiles among 4 plates. 
  5. Top with cooked chicken and crumbled Cotija cheese
  6. Drizzle with Crema Fresca and serve.
  7. Garnish with fresh cilantro leaves.  

 

 

Image source: Deli Prime Alimentos

Traditional Chicken in Mole Doña Maria November 18 2014, 0 Comments

Simple yet full of the rich chocolate/peanut mole flavor you love, DOÑA MARÍA® Original Mole Sauce takes the hard work out of this recipe.

Ingredients:

  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper
  • 8 chicken thighs
  • 3 tablespoons fresh lime juice
  • 1 cup DOÑA MARÍA® Original Mole Sauce
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • Serves 8

Directions:

  1. Heat oven to 375°F.
  2. Heat olive oil in large, high-sided, oven-proof skillet over medium heat.
  3. Combine salt, cumin, garlic powder and pepper in small mixing bowl.
  4. Season chicken thighs with spice blend.
  5. Add chicken to pan, skin side down and brown until golden, about 5 minutes.
  6. Turn chicken thighs over and add lime juice, scraping up any browned bits on bottom of the pan.
  7. Add DOÑA MARÍA® Original Mole Sauce and chicken broth and stir gently to dissolve sauce.
  8. Place pan in oven and bake uncovered 20 minutes or until chicken is cooked through.
  9. Remove pan from oven and transfer chicken to platter.
  10. Garnish with chopped cilantro and serve with Rice.

 

SOURCE: HTTP://WWW.HERDEZTRADITIONS.COM/

Tajin-style BBQ Ribs November 12 2014, 0 Comments

This is a great recipe from our friends at Tajin - a great snack to watch the game or hang out with friends.

Ingredients:

Preparation:

  1. Combine honey and TAJÍN® sauces in a greased baking dish place the rack of ribs and add salt, pepper and sauces.
  2. Bake for 45 minutes at 350 ° F - 400 ° F.
  3. Serve in the center of the table to share with family or friends. Great with mashed potatoes or coleslaw.

 

Source: http://www.tajin.com/

Roasted Turkey & Vegetables with Cranberry Almond Mole Sauce November 04 2014, 1 Comment

A wonderful holiday recipe just in time for Las Posadas, this savory casserole is fruity with a slight heat and is the perfect comfort food for when you’re craving something satisfying.

Ingredients:

For Turkey:  

  • 1 1/2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil, divided
  • 3 tablespoons kosher salt, divided
  • 2 tablespoons freshly ground pepper, divided
  • 2 teaspoons dried oregano leaves, divided
  • 2 teaspoons dried rosemary, divided
  • 7 pounds turkey breast, skin and bone on, split in half
  • 4 tablespoons unsalted butter, room temperature

For Vegetables:  

  • 10 cups peeled and chopped sweet potato
  • 5 cups peeled and chopped carrots
  • 3 cups chopped sweet onion
  • 12 ounces French green beans or haricot vert
  • 2 tablespoons chopped garlic
  • 2/3 cup extra virgin olive oil
  • 4 tablespoons unsalted butter, chopped in cubes
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground pepper
  • 2 teaspoons crushed red pepper

For Mole Sauce:  

Directions:

  1. In large casserole dish, combine apple cider, vinegar, ¼ cup olive oil, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon oregano and 1 teaspoon rosemary. Place split turkey breast in dish, meat side down. Cover with plastic, refrigerate 4 hours or overnight.
  2. Heat oven to 375°F. Place all vegetables in large mixing bowl. Add olive oil, butter, salt, pepper and red pepper. Using a large spoon, toss to combine, making sure all vegetables are coated with oil and seasonings. Line two baking sheets with aluminum foil and place half of vegetables on each sheet.
  3. Remove turkey from casserole dish, pat dry with paper towels and discard marinade. Rub butter all over turkey then season with 1 teaspoon salt, 2 teaspoons pepper, 1 teaspoon oregano and 1 teaspoon rosemary. Place one turkey breast in center of vegetables on baking sheet and other turkey breast on other baking sheet with vegetables. Drizzle top of each turkey breast with 1 tablespoon olive oil. Cover with foil, roast 30 minutes. Uncover, roast 30 minutes longer. Place cooked turkey breasts on cutting board, cover with foil and allow to rest 15 minutes before carving.
  4. Add 2 cups chicken stock, grated chocolate, toasted almonds and cranberries to blender and blend on high 3 minutes or until smooth consistency. Add olive oil to stock pot over medium heat and pour blended mixture into heated pot. Add HERDEZ® Red Guajillo Chile Mexican Cooking Sauce and remaining chicken stock while whisking with other hand. Season sauce with salt and pepper and continue to mix until all combined. Reduce heat to low and simmer 15 minutes. Add salt to taste and remove from heat.
  5. To serve, place roasted vegetables on half of serving platter and carved turkey on other half. Ladle mole sauce over turkey and pour remaining mole sauce into gravy boat. Serve and enjoy!

 

Source: http://www.herdeztraditions.com/

Guajillo Shrimp in Creamy Red Chile Sauce October 20 2014, 0 Comments

 

The guajillo chile’s thin, deep-red flesh delivers a delicious green tea flavor, fruity overtones and mild heat to fresh shrimp in this easy-to-prepare dish.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 small yellow onion, diced
  • 1 pound raw shrimp, peeled & deveined
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce
  • 1/2 cup Mexican crema
  • 2 tablespoons chopped cilantro

Serves 4

 

Directions:

  1. In skillet, heat oil over medium-high heat.
  2. Add yellow onions and cook 5 minutes until softened.
  3. Add shrimp and season with salt and pepper.
  4. Cook 2 to 3 minutes.
  5. Add HERDEZ® Red Guajillo Chile Mexican Cooking Sauce.
  6. Bring to simmer and cook 3 to 4 minutes or until shrimp is cooked through.
  7. Remove from heat and stir in crema and cilantro.

 

Source: http://www.herdeztraditions.com/

Roasted Whole Chicken in Adobo Recipe with Molli Oaxaca Marinade September 28 2014, 0 Comments

Ingredients:

Directions:

Preheat oven to 450 degrees. Rinse the chicken, then dry very well inside and out with paper towels.

Salt and pepper the cavity, and stuff with onion and garlic. Truss. For instructions how to truss a chicken, click HERE

Salt the outside of the chicken and rub it with the Oaxaca marinade until it is all covered evenly. Place the chicken in a roasting pan and put it in the oven. Baste it two/three times during the whole roasting process. Roast until done, about an hour and 10 minutes. Remove from oven and let it rest for 15 minutes.

Carve and serve. Follow this LINK to learn how to carve a chicken.

Provecho!

 

SOURCE: MOLLISAUCES.COM

Fish with Tropical Salsa September 18 2014, 0 Comments

 

Ingredients:

  • 4 filets of white fish, or other of your preference
  • TAJIN CLASICO 
  • 1 mango cut in small cubes
  • 1/4 pineapple cut in small cubes
  • 1/4 onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons grated coconut

Directions:

Sprinkle the fish filets with TAJIN CLASICO and pan fry. Drain on a paper towel to eliminate excess grease. Combine the mango, pineapple, onion, cilantro and coconut and season with TAJIN CLASICO. Use to garnish the fish filets. TIP: You can substitute shrimp for the fish filets.

 

(Photo and Recipe Source: www.tajin.com)

DOÑA MARÍA Mole Pork Ribs September 14 2014, 0 Comments

Ingredients:

  • 4 pounds fresh pork ribs
  • 3 tablespoons sesame seeds
  • 2 tablespoons diced yellow onion
  • 1 whole dried Pasilla chile pepper with stem, veins and seeds removed
  • 3 tablespoons chopped peanuts
  • 1 teaspoon ground allspice
  • 2 garlic cloves
  • 1 (8.25- ounce) jar DOÑA MARIA® Original Mole Sauce
  • 2 teaspoons chopped dark chocolate
  • 2 1/2 cups chicken broth
  • 2 1/2  cups water
  • 2 tablespoons pork fat (saved from pork ribs after frying)
  • Salt and freshly ground pepper

Serves : 4-6

Directions:

  1. Season pork ribs with salt and pepper and place meat side down in a large, high-sided sauté pan over medium heat. Cool ribs over medium heat to render fat, then continue cooking until golden. Turn ribs, remove from heat and set aside.
  2. Spoon 2 tablespoons of pork fat from ribs into a separate saucepan and place over medium heat. Add sesame seeds, onion, Pasilla chile, peanuts, allspice and garlic and cook, stirring often, until onions and chiles are tender, about 5 minutes. Remove pan from heat and allow mixture to cool.
  3. In a blender, combine cooled sauté mixture with 1 cup of water and blend until smooth.  Add DOÑA MARIA® Original Mole Sauce, chocolate, chicken broth and remaining water and blend until combined. Strain sauce through a fine sieve and discard solids.
  4. Place pan on stove over medium heat and add prepared mole sauce. Bring to a simmer, reduce heat to low and cover pan. Simmer until ribs are cooked through and tender and sauce has thickened.

 

Source: http://www.herdeztraditions.com/

Layered Chicken enchiladas (Pastel Azteca) with Molli's Morelos Cooking Sauce July 30 2014, 0 Comments

Ingredients

  • 1 Roasted chicken meat torn into strips
  • 12 Corn tortillas
  • 3 tbsp Canola oil
  • 1 jar Mölli Morelos Cooking Sauce
  • 1 cup Chicken broth
  • 1 lb Whole-milk mozzarella cheese; cut into strips
  • 1 cup Whipping cream

Original recipe makes 4 Servings

 

Preparation

  1. Preheat oven to 450 F degrees. Mix Morelos Cooking sauce and chicken broth in a large saucepan. Cover and bring mixture to a boil. Reduce heat; simmer for 5 minutes. Remove from heat and season to taste with salt.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Dip one tortilla at a time on the hot oil for 10 seconds. Remove and place over paper towels.
  3. Overlap 6 tortillas in a rectangular or oval baking dish. Top tortillas with the chicken strips and half of the mozzarella strips. Pour half of the Morelos mixture evenly over. Top with remaining tortillas and mozzarella. Pour the rest of the sauce, then whipping cream. Bake until bubbling, about 20 minutes.

Serve and enjoy!

 

Source: MolliSauces.com

Tapatio Chicken Wings June 09 2014, 0 Comments

 

Ingredients:

  • 12 Chicken Wings
  • 3/4 cup ketchup
  • 2 teaspoons yellow mustard
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Worchester Sauce
  • 1/4 cup Tapatio Hot Sauce
  • Juice of 1 lemon
  • Salt, 1/8 teaspoon
  • Black pepper, 1/8 teaspoon

Directions:

Remove tips from chicken wings and discard, cut remaining wings in half and pat dry with paper towels and set aside in a large bowl. Mix remaining ingredients and pour over wings. Marinate for one hour. Spray a glass baking dish with non-stick spray and pour the chicken wings and sauce into prepared dish. Bake in a 400 degree, PRE-HEATED oven for 30 minutes. After 30 minutes increase the oven temperature to 425 degrees for approximately 30 minutes. After 30 minutes of cooking, the sauce will be watery.  You will know the wings are done when the sauce becomes thick. Baste with a basting brush every 10 minutes and make sure they do not burn with the increased heat. You will know the wings are done when the sauce becomes thick.

 

Source: http://www.tapatiohotsauce.com/

Americans Try Mexican Snacks (VIDEO) June 04 2014, 0 Comments

We recently came across this video (courtesy of Buzzfeed) and thought it was really funny.  It shows a few Americans trying some traditional Mexican candies for the first time and their reactions to them.  Obviously, you can't expect everyone to like everything, so some of the reactions are pretty funny for those of us who have tried them and know what to expect.  Despite the initial reactions, some of these folks actually end up liking the snacks (you have to be open to try new things!).

You can find the candies shown in the video by shopping our Traditional Candy section.  Here is a quick list too:

If you haven't, you should try them all.  They are really good!

 


Fish Tacos with Bufalo Sauce June 02 2014, 0 Comments

Ingredients:

  • 1 pound fresh or frozen skinless Cod, Orange Roughy or other mild fish fillets
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 3 drops BÚFALO® Salsa Picante Especial Hot Sauce
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons sour cream
  • 1 teaspoon fresh lime
  • 1.5 cups shredded lettuce
  • 8 6-inch flour tortillas, warmed

Directions:

Heat oven to 450° F.

Thaw fish fillets if frozen.

Rinse fish and pat dry with paper towels.

Cut fish fillets crosswise into 1-inch slices.

Place fish in single layer in greased shallow pan.

Combine butter, salt, pepper, cumin, garlic powder and BÚFALO® Salsa Picante Clasica Hot Sauce and brush mixture on fish.

Bake for 4-6 minutes or until fish flakes easily when pierced with fork.

Combine mayonnaise, sour cream and lime juice.

Add shredded lettuce; toss to coat.

Spoon lettuce mixture onto each warm tortilla.

Top with fish. Serve tacos with your favorite salsa

 

(photo and article from: www.herdeztraditions.com)

Enchiladas Suizas with Molli's Mexico City Sauce May 25 2014, 0 Comments

Photo by Molli Sauces

Ingredients

  • 1 Whole chicken breast; bone-in  
  • 1 quart Water  
  • 2  Garlic cloves  
  • 1 Celery rib  
  • 1/4  Onion  
  • 1 cup Chicken broth (reserved from cooking the chicken b  
  • 1 cup Mölli Mexico City Cooking Sauce  
  • 1/2 cup Sour cream  
  • 1 cup Queso quesadilla or mozzarella; shredded  
  • 8 Corn tortillas  
  • 3 tbsp Canola oil  
  • Original recipe makes 4 Servings

Directions:

In a medium pot, place water, chicken, garlic, onion and celery and bring to a boil. Cook for 20 minutes or until chicken if fully cooked. Remove chicken and shred in a bowl. Reserve one cup of broth.

In a blender, add the Mexico City sauce, sour cream and chicken broth; season to taste, and puree until smooth.

Heat oil in a large skillet over medium-high heat. Working in batches, fry tortillas in oil until pliable, about 15 seconds on each side. Transfer tortillas to a plate covered with paper towels, drain.

Toss chicken with ½ cup of the sauce until evenly coated. Divide chicken evenly among tortillas and roll tightly around chicken. Place two rolled tortillas on each plate and cover generously with the remaining sauce. Top with shredded cheese and serve immediately.

Provecho!

 

Source: MolliSauces.com

Mangonadas Cali-Mex Style May 20 2014, 0 Comments

(Photo by Lodi News-Sentinel)

Just recently I bumped into this article about Paletalandia, a place in Lodi, CA where you can get all sorts of Mexican-style snacks from the traditional raspados, to the not-so-traditional Mangonada - a mix of Mango, Mango sorbet and spicy Mexican candy (Chamoy and Tamarind).  A lover of mango myself, I thought the combination was heavenly, so I wanted to share with you all.

From the article: "Mangonada is a dessert that mixes spicy and sweet. Chunks of mango are mixed with mango sorbet and covered in spicy chamoy sauce. One popular feature is the straw, which is covered in tamarindo candy."

In order to do this you will need:

  • 1 Mango chopped in little squares.
  • 1 Cup of Mango sorbet
  • Tajin Chamoy sauce
  • 1 Tirolo tamarind straw
  • You can add a little Tajin Clasico seasoning if you want/can take additional spicy

You can read the full article here: http://www.lodinews.com/dining/article_764188f6-da72-11e3-8c80-001a4bcf887a.html?mode=story

Enjoy!


Chipotle Chicken Chilaquiles May 19 2014, 0 Comments

Ingredients:

Serves 4

Directions:

Heat oil in large sauté pan until shimmering.  Add tortilla chips and sauté 1 minute, stirring often.  Add HERDEZ® Traditional Chipotle Mexican Cooking Sauce and bring to a simmer.  Add cooked chicken and stir to coat.  Add beaten eggs and cook, stirring constantly, until eggs begin to set.  Divide chilaquiles among 4 plates.  Sprinkle crumbled Cotija cheese over chilaquiles and garnish with fresh cilantro leaves.  Drizzle with Crema Fresca and serve.

 

Source: http://www.herdeztraditions.com/