(StatePoint) There’s no better treat than Mexican street fare, thanks to the complexity of its flavors and the freshness of its ingredients. And this summer, it’s easier than ever to recreate the taco truck experience at home.
While the rich, slow-cooked flavors of Mexican cuisine can sometimes take hours to prepare, a new line of cooking and simmer sauces from Cholula can help you recreate these complex flavors without the time-consuming process. Bringing its signature balanced heat to 11 new products crafted with authentic Mexican flavor, convenience and versatility in mind, Cholula can help you go way beyond Taco Tuesdays to whip up a broader spectrum of Mexican cuisine in your own kitchen.
To get you started, Cholula is sharing this mouth-watering recipe for Quesabirria Tacos, a crave-worthy spin on classic birria. These cheesy, crispy tacos are filled with tender shredded beef made with Cholula Birria Cooking & Simmer Sauce, then fried until golden. Serve with warm consommé on the side for dipping for the ultimate flavor experience.
Ingredients:
• 3 pounds beef chuck roast, cut into 2-inch chunks
1. Place beef and Cooking Sauce in electric multifunction cooker. Close lid. Set valve to seal.
2. Cook on high pressure for 45 minutes. When done, quick-release the pressure. Open lid once pressure inside pot is completely released. (Follow manufacturer’s safe operating instructions.)
3. Skim fat from surface of cooking liquid and reserve, transferring to shallow dish or pie plate. Transfer beef to large bowl and coarsely shred using two forks. Mix shredded beef with reserved cooking liquid as directed.
4. To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of a 6-inch corn tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup shredded Monterey Jack cheese and layer with about 1/4 cup of shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining filling.
5. Serve with additional lime wedges and remaining sauce for dipping.
Craving a spicy, yet refreshing beverage to wash these delicious tacos down? Follow this Magonadas recipe from Cholula. From the icy, sweet mango, to the fresh lime juice and uniquely salty, sweet, tangy and spicy flavors of Cholula Chamoy Sauce, it’s easy to see why this Mexican dessert is so popular.
1. Place frozen mango, mango nectar, lime juice, ice and sugar in blender. Cover and blend on medium until smooth.
2. Mix all Chili Lime Seasoning ingredients in small bowl. Spoon about 2 tablespoons Chamoy on small shallow plate. Place seasoning mixture on another small plate. Dip rims of 2 large beverage glasses into Chamoy, then into seasoning mixture to coat.
3. Fill glasses 1/3 of the way with Mangonada mixture. Drizzle with some of the Chamoy. Repeat layers until glasses are full. To serve, top with chopped mango and garnish with lime wedges and Tamarindo candy straws.
Helping you achieve restaurant-level authentic Mexican flavor at home, the offerings from Cholula include simmer sauces like Fajita Cooking and Simmer Sauce, drizzling sauces like Cilantro Lime Cremosa Sauce, fan-favorite toppings like Chili Crisp Sauce and seasoning mixes based on popular Latin dishes. For recipes and cooking inspiration, visit cholula.com.
“Americans are craving adventurous taste experiences, and Mexican cuisine is leading the way,” says Valda Coryat, North America vice president of Marketing for McCormick & Company. “Now, home cooks have the ingredients they need to authentically explore the distinctiveness of Mexican cooking in their everyday lives.”
