Pozole Pronto de Puerco

A classic Mexican soup made easy with Gloria Chile Purees.

Prep time 30 min
Cook time 2 hr 30 min
Servings 4-6

Ingredients

  • 1/2 cup Gloria Guajillo Chile Pepper Purée
  • 1/2 cup Gloria Ancho Chile Pepper Purée  
  • 1 lb. Costillas de Puerco (pork short ribs)  
  • 1 lb. Pierna de Puerco (pork meat)  
  • 4 liters water  
  • 1 large white onion  
  • 1 head of garlic and 4 cloves  
  • 5 bay leaves  
  • 2 tbsp salt  
  • 2 tbsp Knorr Caldo de pollo/Chicken bouillon  
  • 1 tsp + 2 tbsp oregano  
  • 2 large cans (29oz each) of pozole/hominy

Instructions

  1. In a 8 - 10qt pot, add 4 liters of water, ½ onion, 1 head of garlic, 3 bay leaves, and 2 tbsp salt. Heat on med-high for 15 minutes or until boiling.  
  2. Add all the pork and cook for 1.5 hours with a lid, removing impurities that float to the top.  
  3. Drain 2 large cans of pozole/hominy and set aside.  
  4. After 1.5 hours, remove and discard the onion and garlic bulb. Add the pozole to the pot.  
  5. Now for the best part...In a blender, add ¼ white onion, 1 tbsp Knorr Caldo de Pollo, 4 garlic cloves, 1 tsp oregano, 2 bay leaves, 2 cups of the already boiled water, ½ cup Guajillo Purée, and ½ cup Ancho Purée. Blend well.  
  6. Pour the blended mixture into the pot and cook for an additional 30 minutes. Stir and serve.  ¡Buen provecho!

Chef's notes

Top with diced cilantro, onion, radishes, cabbage, oregano, lime, and a dash of our Chile de Arbol Purée for extra heat!

No Tomato Picadillo

A Mexican savory beef stew made easy with our purees.

Prep time 15 min
Cook time 30 min
Servings 4-6

Ingredients

  • 2 lbs ground beef or turkey  
  • 1/2 cup Gloria Chile Purée (Ancho or Guajillo)  
  • 3 large cloves of garlic  
  • 1/2 diced onion  
  • 4 medium potatoes, diced  
  • 1 large can of corn  
  • 1/2 tsp ground cumin  
  • 2 stems of cilantro  
  • 1 tbsp Knorr Beef or Chicken Bouillon diluted in 2 cups of water

Instructions

  1. In a large pan, place your choice of meat, minced garlic, and ½ diced onion. Cook on medium heat for 15 minutes or until meat is browned.  
  2. Add diced potatoes, drained corn, cumin, cilantro, ½ cup Gloria Chile Pepper Purée, 2 cups water, and bouillon.  
  3. Cover with a lid and cook until potatoes are soft (about 15–20 minutes).  
  4. Taste for salt and serve. ¡Provecho!

Chef's notes

  • If you want your picadillo to pica, add ½ tsp of Gloria Chile de Arbol Purée.  

Enchiladas Rojas

Authentic Mexican Cheese Enchiladas - A time honored traditional dish

Prep time 10 min
Cook time 5 min
Servings 4-6

Ingredients

  • 1/2 cup of Gloria Chile Guajillo Purée
  • 2 tbsp of Gloria Chile Ancho Purée
  • 2 tbsp of minced garlic cloves
  • 1/2 tsp of oregano
  • 1 package of corn tortillas (the thicker ones for frying)
  • 2 tbsp of vegetable oil
  • 1 medium onion
  • Salt & Pepper to taste
  • 1 package of Queso fresco or Chihuahua cheese (your choice)
  • -Toppings-
  • Sour cream, lettuce, cilantro, & queso fresco to garnish

Instructions

  1. To create the filling, in a small bowl combine:
  2. 1/2 an onion diced, 2 cups of cheese (your choice) Traditional cheese of choice is queso fresco
  3. To prepare the sauce; in a frying pan:
  4. Add the oil, chile ancho, chile guajillo, the garlic, oregano & salt, pepper to taste
  5. After 2 minutes of heating, add 1/2 cup of water, stir, and place on very low heat for another 2 minutes.
  6. Next, add a tortilla to the frying pan making sure both sides are covered in chile. Let each side cook for 10 seconds. Then remove from pan. Fill each cooked tortilla with 2 tbsp of the cheese and onion filling. Roll the tortillas to assemble the enchiladas using a tuck and roll method. Place them seam side down. Repeat this process for as many enchiladas you are serving.
  7. Garnish with cilantro, queso fresco, and lettuce. Drizzle with sour cream.
  8. Serve with radish and lime if you desire.
  9. Enjoy!

Pasta with Shrimp in a Guajillo Lemongrass Sauce

East meets West flavorful recipe that's perfect for any occasion.

Prep time 15 min
Cook time 15 min
Servings 4

Ingredients

  • 2 lbs of your favorite pasta cooked according to packaging
  • Lemongrass: 3/4 cup (3 stalks, soft parts)
  • Lime juice: 1/4 cup (about 2 medium limes)
  • Gloria Guajillo Pepper Purée: 2 TBS
  • Agave syrup: 2 TBS
  • Salt: 1/2 tsp (or as much as your taste buds prefer)
  • Garlic: 6 - 8 cloves roughly chopped
  • Peeled and deveined Shrimp: 2 lbs sliced in half longways
  • Optional Garnishes:
  • Cilantro leaves or sliced scallions

Instructions

  1. Place the lemongrass, lime juice, Guajillo purée, agave and salt into a food processor and blend until smooth.
  2. Cook the pasta according to instructions on packaging and set aside reserving about a cup of cooked pasta water.
  3. Heat skillet and add olive oil until hot.
  4. Add chopped garlic and toss until fragrant or just until browning starts and add the shrimp and toss until shrimp is opaque.
  5. Add pasta and as much of the Guajillo agave purée as desired making sure to coat the pasta.
  6. If pasta is too dry add splashes of the pasta water until desired consistency is reached.
  7. Garnish with sliced scallions and whole cilantro leaves.
  8. ¡Provecho!

Chef's notes

For best results, use room temperature ingredients and if you'd like to kick it up a notch sprinkle with crushed red pepper flakes.

Chicken Tinga with Chorizo

A Mexican delicacy consisting of marinated Chicken and Chorizo on tostadas.

Prep time 15 min
Cook time 30 min
Servings 4-6

Ingredients

  • 1 pack of tostadas
  • 4 tbsp of Gloria Chile Chipotle Purée
  • 3 minced garlic cloves
  • 2 lbs of boneless chicken breasts
  • 1 stick of Mexican chorizo, any brand is fine
  • 1 large can of tomato puree
  • 2 medium onions
  • 6 bay leaves
  • 1 cup of water
  • Salt & Pepper to taste
  • -Toppings-
  • Sour Cream, Lettuce, & Queso Fresco

Instructions

  1. Add water (about halfway) in a 6-8 qt pot with a medium onion, 3 bay leaves, and a generous pinch of salt.
  2. When the water starts to boil add the chicken breasts and cook for 20 minutes or until the internal temperature is 160 degrees.
  3. As that is boiling; in a frying pan, sauté 1 sliced medium onion and 3 minced garlic cloves with the stick of chorizo. Make sure to break up the chorizo and cook it together until the chorizo is brown.
  4. After the chorizo is finished browning, add the can of tomato purée, 4 tbsp of Chipotle puree, 3 bay leaves, and 1 cup of water. Put on low heat and simmer.
  5. By this point the chicken should be done. While the pan is simmering, take the chicken out of the water and shred into small pieces. Add the shredded chicken to the simmering pan and cook for 10 minutes.
  6. While the dish is simmering and almost complete, prep your toppings into small servings trays. Shred the lettuce, crumble the cheese, and add a spoon for the sour cream.
  7. Serve the chicken tinga on tostadas, add your toppings, and enjoy!

Chef's Note

I recommend buying Isadora refried beans in a bag. It only takes 1-2 minutes to heat up in the microwave and they are super tasty! Just spread a layer of the beans on your tostada as your first layer before adding the Tinga and your toppings. ¡Provecho!

Albondiga Soup

A hearty Mexican meatball soup made with the smoky flavor of Chipotle

Prep time 15 min
Cook time 35 min
Servings 3 - 4

Ingredients

  • *Meatballs* (makes about 12)
  • 1 pound of ground beef or turkey
  • 1/2 tsp of each: Salt, pepper, oregano and garlic powder
  • 1 egg at room temperature
  • 1/2 cup of uncooked rice
  • 1/2 cup of chopped cilantro or mint
  • To make the meatballs use 1/4 cup to scoop out the meat and form into balls
  • *Sauce*
  • In a blender add 4 Roma tomatoes
  • 1/4 medium onion
  • 3 large garlic cloves
  • 3 tbsp of Gloria Chile Chipotle Purée
  • 1 tbsp of Knorr Chicken Bouillon
  • 1 tbsp of Knorr Tomato Bouillon
  • 1 cup of water (to liquify in the blender)
  • *Veggies for the Soup*
  • 2 ears of corn cut in threes
  • 2 large potatoes cut in bite sized pieces
  • 2 carrots cut in bite sized pieces
  • 1 zucchini cut in bite sized pieces
  • 1/2 cup of chopped cilantro
  • 1 sprig of mint
  • 5 cups of water (to add to the soup pot)
  • 1 lime cut in quarters

Instructions

  1. Prepare the meatballs by combining the meat, the powdered seasonings, an egg, uncooked rice and the chopped cilantro or mint. Mix well.
  2. Use a 1/4 cup to scoop out the meatballs so that they are all the same size. ( Double your meatball portions by using a tablespoon to scoop out the meat and form smaller meatballs. Set aside.
  3. Next, prepare the sauce by adding in a blender the tomatoes, 1/4 medium onion, 3 large cloves, the Chile Chipotle Purée, both of the Knorr bouillons and a cup of water.
  4. In a large soup pot, add oil and heat on medium to high heat. Once it's hot, add the sauce and 5 cups of water. Cover and heat to boiling (about 5-10 minutes)
  5. When it boils, add the corn and the meatballs and cook covered for 10 minutes.
  6. After the 10 minutes add the potatoes and carrots. Cover and cook for 8 minutes.
  7. Finally add the zucchini, 1/2 cup of chopped cilantro and the mint sprig. Check the spice content and adjust to your liking. Cover and cook for 6 min.
  8. Serve in soup bowls, add some lime and ENJOY!

Chef's Note

To make this dish spicy, I recommend adding a 1/2 tsp of our Chile de Arbol Purée to the soup pot during its final cook time. ¡Provechito mi gente!

Chilaquiles Rojos

A traditional Mexican breakfast dish featuring crispy corn tortillas.

Prep time 5 min
Cook time 10 min
Servings 2 - 3

Ingredients

  • 1 bag of unsalted tortilla chips (El Ranchero)
  • 1/2 cup of Gloria Chile Pasilla
  • 3 tsp of Gloria Chile Puya
  • 2-3 eggs (fried)
  • 1 small can of tomato purée
  • 2 garlic cloves (minced)
  • 1/2 medium white onion (diced)
  • 1/2 medium red onion (sliced)
  • 1 tbsp of Knorr Chicken bouillon
  • 1 cup of water
  • 1 cup of crumbled queso fresco

Instructions

  1. In a large non stick frying pan under medium heat, add the onion and garlic and cook for about 3 minutes.
  2. Next add the tomato purée, the Knorr chicken bouillon, a cup of water and the Gloria chiles Pasilla and Puya to simmer for 5 minutes.
  3. In another small non stick frying pan, fry your eggs or scramble them if you like. Set aside.
  4. Next grab 2 handfuls of the tortilla chips and add them to the simmering sauce. Stir so that all the chips are covered in sauce. Turn off the heat. The thicker the chip better, so that the chips don't become too soggy.
  5. Now grab a plate, scoop up a few spoonfuls of the chilaquiles, layer the crumbled queso fresco, toss on some red onion slices, add your egg(s) on top and enjoy!

Chef's Note

Add a side of beans or bacon and avocado slices to fancy up this colorful tasty dish. ¡Provecho!

Meatless Mushroom Quesabirria Tacos

A mouthwatering comfort food that doesn't need meat to be special

Prep time 15 min
Cook time 45 min
Servings 4

Ingredients

  • *For the Mushroom Birria*
  • 1 lb shredded oyster mushrooms
  • 2 Tbsp olive oil
  • 1 tsp Maggi sauce
  • 1 medium white onion halved and thinly sliced
  • *Broth Ingredients*
  • 1/2 cup of Gloria Chile Guajillo Purée
  • 1/2 tsp of Gloria Chile de Arbol Purée
  • 1/2 cup of blended peeled tomatoes
  • ½ medium white onion cut into 4 pieces
  • 4 large garlic cloves
  • 6 cups of vegetable broth
  • 1 tsp Maggi sauce
  • 1 whole bay leaf crushed
  • ¼ tsp Mexican dried oregano
  • ½ tsp ground black pepper
  • ¼ tsp ground allspice
  • 1 tsp ground cumin seed
  • ⅛ tsp ground clove
  • ½ tsp ground cinnamon
  • 2 tsp apple cider vinegar
  • *For the tacos*
  • 1 package of corn tortillas
  • 3 cups of shredded cheese
  • 1/2 cup of chopped cilantro
  • Juice of one lime
  • 1 cup of the birria sauce on the side for dipping

Instructions

  1. First add 2 tbsp of oil to a frying pan and heat up the 1/2 onion slices and cook until soft. Add in the mushrooms and cook until mixture is golden. Shut off the heat and set aside.
  2. Next in a blender add the Chiles Guajillo and Arbol purée, the tomatoes, garlic, 2 cups of vegetable broth, bay leaf, oregano, apple cider vinegar and all the ground ingredients.
  3. Place the blended mixture in a soup pot, cover with 4 cups of vegetable broth and let simmer on medium heat until boiling.
  4. After the sauce is boiling, add in the mushrooms and continue cooking for 15 minutes.
  5. Remove one cup of the sauce and set aside in a small bowl for dipping.
  6. Now you're ready to start assembling your tacos! In a frying pan add a tbsp of oil, heat.
  7. Place a tortilla in the hot frying pan. Add a spoonful of birria sauce to layer the entire tortilla, place mushroom filling and some shredded cheese to one side of the tortilla and fry flat for about a minute. Fold the tortilla over so your taco looks like a half moon and fry each side adding a little birria sauce to both sides. Fry until the tortilla gets crunchy.
  8. Remove from the heat, repeat until you have as many tacos as you'd like on your plate. Add a serving of rice on the side and keep the dipping sauce close by!
  9. Add chopped cilantro, onion and a little lime juice to the side cup/bowl of birria dipping sauce. ¡Provecho amigos!

Chef's notes

For a better finger licking taco, place 2 tbsp of the cheese in the shape of a circle (as big as your tortilla) on an oiled heated non stick frying pan. THEN add a birria soaked tortilla on top of the frying cheese. Add your mushroom and cheese filler, fold over and fry on both sides, adding some birria sauce to each side of the taco. ¡Provecho!