New Dish Night with IMUSA and McCormick
I really enjoy making new dishes for my family to try. Recently we had the opportunity to review some products from IMUSA and McCormick Spices for Cinco De Mayo. They sent us some recipes and a few items to try and share my thoughts with you. Our package included some products from IMUSA and the spices needed to make the recipes included from McCormick.
I’ll share my thoughts with you on the IMUSA products and the McCormick items as well as share one of the recipes included in the kit in case you want to try something at home. I plan to also share some more recipes soon. I am very familiar with McCormick and their spices. I live in Maryland and I’ve been to Hunt Valley quite a few times where they have a huge plant. We love using their products in our house and it’s probably the first we use when we’re cooking. I love stocking up when I see a good sale.
I love the smell of cumin, it adds a whole new layer of flavoring to foods. Growing up in Trinidad we used more fresh herbs so I have seen my mother cook with fresh cilantro leaves before and I loved the flavor it gives to your dishes. I am also very familiar with the dried herbs because I use them quite often in my cooking and seasoning of dishes because I don’t grew my own fresh herbs. Whether you are using the spices or dried herbs you only need a small amount because they both work really well. All of these including the Parakia are keys in the recipes included in my kit.
The Tortilla & Arepa Warmer I’ve seen numerous times when dining out. They are easy to use and pretty straight forward. You keep your tortillas and arepas in here to keep them warm while you are eating. To use simply wash before you first use, dry and line with parchment paper, place your warm tortillas or arepas in the cover. I suggest you only use the warmer when you are making the tortillas (if making from scratch) and serving dinner – up to an hour. After dinner is served I would either discard any left over tortillas or store in a storage bag in the refrigerator. The warmers come in 8 and 9 inches and you can purchase the one pictured above at Target.
The lime squeezer is perfect for getting all the juice out of limes. Whether you’re using it for cooking or baking, the tool helps you get more juice from your limes. Using it is so easy just cut your limes, place them in the squeezer, and press down to squeeze and extract the juice. I recommend squeezing over a strainer so no pulp or seeds get into you food.
The IMUSA Tortilla Press can be sure for making your own tortillas and more at home. I used mines to make Paratha Roti and you can read about it by clicking on the link. This one is 8 inches and makes the perfect tortilla. You can purchase it at Target online. Make sure you wash before your first use and when making tortillas or anything else in the press use either parchment paper on the bottom and top of the press or make sure to rub it with some butter or cooking spray so you food doesn’t stick to the press.
All these items worked great and are the perfect items for creating new dishes for your family and I have a few for you to try with your family. Here’s two recipes you can create at home for a lovely Mexican dinner.
- corn tortilla flour or “masa harina de maiz” 1 pound
- boiling water 5 to 6 cups
- cooking oil
- In a bowl, place the tortilla flour.
- Add the hot water one cup at a time mixing with a spoon.
- When the masa gets to the consistency of new “play dough” take it out and kneed with your hands for 10 minutes. If the masa is too runny add more flour, if it is too dry, add more water.
- Using a ⅓ cup as a measuring tool, divide the masa into approximately 17 balls.
- Make 2 rounds of plastic out of a plastic supermarket bag, the same size as the pressing surface of your IMUSA tortilla press. Place one of the plastic rounds on the bottom surface of the IMUSA tortilla press then place one of the masa balls in the center. Add the other plastic round on top then close the tortilla press and press gently. The masa round should be 4 inches in diameter and about ¼ inch thick.
- Heat your non-stick IMUSA Comal at medium high heat and place the masa round. Allow it to cook for one minute. Turn the masa round on the other side and cook for 1 to 2 minutes more or until you have golden spotting on the bottom. Turn again and cook 1 more minute on the other side.
- Remove the thick tortilla from the Comal and set aside in a clean kitchen cloth to keep warm. Make half following the same procedure.
- Using your index finder, middle finger and thumb pinch around the edges of your thick tortilla to create the rim. This is done when the thick tortillas are still warm but not too hot to touch. Finish the other half of the dough using the same procedure.
- To serve the sopes, add oil to the IMUSA Comal on medium heat for one minute while you are adding your toppings. Serve along with your favorite salsa.
* recipe courtesy of IMUSA. You can view this and more recipes on their website.
- 2 cups thinly sliced onions
- 2 tablespoons vegetable oil
- 1 package McCormick® Tinga de Pollo, Chicken Tinga Seasoning Mix
- 1 cup tomato sauce
- 2/3 cup water
- 2 1/2 cups shredded cooked chicken
- 16 tostada shells
- Cook onions in hot oil in large skillet on medium heat until tender.
- Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer uncovered, 10 minutes, stirring occasionally
- Serve chicken on tostada shells with Mexican crema or sour cream and shredded lettuce, if desired.
* recipe courtesy of McCormick. You can view this and other recipes on their website as well.
You can connect with IMUSA and McCormick on their social media sites.
Disclosure: I was provided the package above from IMUSA and McCormick Spices for review purposes. Any and all opinions expressed are my own.
- Cook healthier with IMUSA (examiner.com)