Pods, Flakes, Granules, & Powders
LINGUINE VONGOLE
2013-11-23 13:25:20
Serves 4
"Out of Mexico" Guajillo Powder, "Out of Mexico" Guajillo Flakes
Nutrition Facts
Serving Size
607g
Servings
4
Amount Per Serving
Calories 1168
Calories from Fat 235
% Daily Value *
Total Fat 27g
41%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 228mg
76%
Sodium 4365mg
182%
Total Carbohydrates 112g
37%
Dietary Fiber 4g
18%
Sugars 6g
Protein 103g
Vitamin A
66%
Vitamin C
164%
Calcium
37%
Iron
544%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large cloves garlic, finely chopped
- 1 ts of "Out of Mexico" Guajillo Powder, or a pinch of "Out of Mexico" Guajillo Flakes
- 1/3 cup olive oil
- 3 pounds small hard shell clams
- 1 cup clam juice
- 1 cup dry white wine
- Salt
- 1 pound spaghetti or linguine
- 1 cup fresh Italian parsley leaves, finely chopped
Instructions
- 1. In a large saucepan over medium heat, warm the garlic and chile guajillo in the olive oil until the garlic is golden brown, about 1 minute.
- 2. Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- 3. While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
- 4. Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
DRY RUB BABY BACK RIBS
2013-11-23 13:26:20
Serves 4
"Out of Mexico" Smoked California Granules, "Out of Mexico" Chipotle Paste
Nutrition Facts
Serving Size
474g
Servings
4
Amount Per Serving
Calories 1326
Calories from Fat 880
% Daily Value *
Total Fat 98g
150%
Saturated Fat 35g
177%
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 42g
Cholesterol 381mg
127%
Sodium 2197mg
92%
Total Carbohydrates 7g
2%
Dietary Fiber 0g
1%
Sugars 7g
Protein 104g
Vitamin A
3%
Vitamin C
9%
Calcium
22%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon "Out of Mexico" Smoked California Granules
- 2 tablespoons packed dark brown sugar
- 2 tablespoons "Out of Mexico" Chipotle Paste
- 1 tablespoon finely grated orange zest
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 4 pounds baby back ribs, cut into 2-rib portions
Instructions
- 1. In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover and refrigerate ribs for at least 2 hours or up to 24 hours.
- 2. Preheat oven to 400 degrees F.
- 3. Place the ribs in a roasting pan. Bake for 1 to 2 hours, until meat easily pulls off the bones.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
COCOA & CHILE RUBBED PORK CHOPS
2015-01-20 12:26:29
Serves 4
"Out of Mexico" Red Jalapeño Flakes, "Out of Mexico" Ancho Chile Granules
Nutrition Facts
Serving Size
626g
Servings
4
Amount Per Serving
Calories 272
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 104mg
35%
Sodium 125mg
5%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 3g
Protein 40g
Vitamin A
6%
Vitamin C
1%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 qts water
- 1 1/2 tsp "Out of Mexico" Red Jalapeño Flakes
- Kosher Salt
- 4 boneless pork loin chops, 1 1/2 in. thick
- 1 tbsp unsweetened cocoa powder
- 1 tbsp light brown sugar
- 1 tbsp "Out of Mexico" Ancho Chile Granules
- Extra-virgin olive oil for brushing
Instructions
- 1. In a large bowl, combine the water with the Red Jalapeño Flakes and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
- 2. Light a grill and create a cool zone. In a bowl, mix the cocoa, sugar and Ancho Granules with 1 tablespoon of salt.
- 3. Drain the pork chops and pat dry. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
JICAMA & CITRUS SALAD
2015-01-20 12:38:46
Serves 4
"Out of Mexico" Tomatillo Flakes, "Out of Mexico" Smoked California Granules
Nutrition Facts
Serving Size
368g
Servings
4
Amount Per Serving
Calories 148
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 48mg
2%
Total Carbohydrates 36g
12%
Dietary Fiber 12g
47%
Sugars 18g
Protein 3g
Vitamin A
32%
Vitamin C
180%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Ruby Red grapefruits
- 2 navel oranges
- 1 jicama (1 lb.), peeled & diced
- 4 radishes, thinly sliced
- 2 tbsp fresh lime juice
- 3/4 cup lightly packed cliantro
- 1 tbsp "Out of Mexico" Tomatillo Flakes
- 1 tbsp "Out of Mexico" Smoked California Granules
- Salt & pepper to taste
Instructions
- 1.Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any white pith. Working over a large bowl to catch the juices, cut in between the membranes to release the sections into the bowl. Cut the citrus into pieces. Add all of the remaining ingredients to the bowl and toss well. Serve the salad right away.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
ROSEMARY CHICKEN SKEWERS
2015-01-20 12:50:11
Serves 8
"Out of Mexico" Red Jalapeño Flakes, "Out of Mexico" Mexican Oregano Whole Leaves
Nutrition Facts
Serving Size
142g
Servings
8
Amount Per Serving
Calories 269
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 153mg
51%
Sodium 120mg
5%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 27g
Vitamin A
1%
Vitamin C
9%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 small white onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp of "Out of Mexico" Red Jalapeño Flakes
- 1 tsp minced rosemary
- 1 tsp of "Out of Mexico" Mexican Oregano Whole Leaves
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2 in. pieces
- Kosher salt & pepper to taste
- 8 sturdy, 12-inch rosemary sprigs, leaves on bottom half removed
- Lime wedges, for serving
Instructions
- 1. In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
- 2. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate & grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
TAMARIND & ANCHO CHILE ARRACHERA
2015-01-20 13:15:28
Serves 4
"Out of Mexico" Ancho Flakes
Nutrition Facts
Serving Size
442g
Servings
4
Amount Per Serving
Calories 636
Calories from Fat 240
% Daily Value *
Total Fat 27g
41%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 185mg
62%
Sodium 182mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 17g
Protein 64g
Vitamin A
5%
Vitamin C
18%
Calcium
7%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 pounds Flank Steak
For the Glaze
- 2 cups concentrated Tamarind
- 1 cup "Out of Mexico" Ancho Flakes
- 1 small yellow onion, finely chopped
- 1/2 cilantro bunch, cleaned and diced
- 1 tbsp melted butter
- 2 tbsp vegetable oil
- 1 cup White Wine
- Kosher Salt &Black Pepper to taste
Instructions
- 1. Place the vegetable oil and butter in a medium skillet over medium-high heat. Add the onion and cook until the onion begins to brown. Next, add the fresh cilantro, white wine, salt and pepper for 3 minutes. Stir in the "Out of Mexico" Ancho Flakes. Then add the concentrated tamarind pulp, let boil for 3 minutes at medium heat. Set aside 1/3 of the glaze to marinate the meat.
- 2. Marinate the meat with the glaze. It is important that the glaze be at room temperature. Place the marinated meat in a Ziploc bag for at least 3 hours in the refrigerator.
- 3. Grill the marinated steak to desired doneness, turning the steak once or twice until lightly browned. Spoon the remaining glaze over the top and garnish with cilantro.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
CHEESE CHICHARON WITH CHIPOTLE AIOLI
2015-01-20 13:19:19
Serves 4
"Out of Mexico" Chipotle Flakes, "Out of Mexico" Guajillo Flakes, "Out of Mexico" Smoked California Granules, "Out of Mexico" Chipotle Paste
Nutrition Facts
Serving Size
257g
Servings
4
Amount Per Serving
Calories 1185
Calories from Fat 1002
% Daily Value *
Total Fat 114g
175%
Saturated Fat 31g
155%
Trans Fat 0g
Polyunsaturated Fat 51g
Monounsaturated Fat 28g
Cholesterol 141mg
47%
Sodium 1722mg
72%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 32g
Vitamin A
51%
Vitamin C
32%
Calcium
90%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Chicharon
- 1/3 pound Provolone Cheese
- 1/3 pound Mozzarella Cheese
- 1/3 pound Romano Cheese
- 3 tbsp of "Out of Mexico" Chipotle Flakes
- 3 tbsp of "Out of Mexico" Guajillo Flakes
- 1 tbsp of "Out of Mexico" Smoked California Granules
- 1/2 tbsp of vegetable oil
- 1 tbsp of cornmeal
For the Chipotle Aioli
- 2 cups of mayonnaise
- 2-4 tbsp of "Out of Mexico" Chipotle Paste to taste
- 1 whole lemon, squeezed juice
For the Chicharon
- 1. Grate all three cheeses and place in a medium bowl. Combine all three cheeses with "Out of Mexico" Chipotle Flakes, "Out of Mexico" Guajillo Flakes, and "Out of Mexico" Smoked California Granules.
- 2. Lightly oil the griddle and heat at medium high temperature. Sprinkle cornmeal on the hot griddle.
- 3. Then, place approximately 3 tablespoons of the cheese mixture on the griddle. Place in the shape of a 4 inch round size pancake. Cook until lightly golden brown on the edges.
- 4. Immediately, remove and place the warm cheese pancake on top of a clean kitchen towel. Roll the towel with the cheese in the middle to make a cylinder form. Press for about one minute so that it takes its cylindrical shape.
For the Chipotle Aioli
- 1. In a blender, place the mayonnaise, "Out of Mexico" Chipotle Paste, and the lemon juice. Blend on high for 30 seconds.
- 2. Store in the refrigerator. Garnish with "Out of Mexico" Mexican Oregano Flakes. (optional) Drizzle the Chipotle Aioli on the Cheese Chicharon.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
SHRIMP TEMPURA WITH CHIPOTLE AIOLI
2015-01-20 13:38:09
Serves 4
"Out of Mexico" Green Jalapeño Rings
Nutrition Facts
Serving Size
572g
Servings
4
Amount Per Serving
Calories 4123
Calories from Fat 3989
% Daily Value *
Total Fat 451g
694%
Saturated Fat 30g
151%
Trans Fat 4g
Polyunsaturated Fat 77g
Monounsaturated Fat 324g
Cholesterol 166mg
55%
Sodium 689mg
29%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
1%
Sugars 0g
Protein 14g
Vitamin A
5%
Vitamin C
7%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 cup rice wine
- 1/4 tsp salt
- 1/2 pound fresh shrimp, peeled & de-veined
- 2 qts oil for deep frying
- 1/4 cup all-purpose flout
- 1/3 cup ice water
- 1/4 cup cornstarch
- 1 egg yolk
- 1/4 tspn white sugar
- 1 tsp shortening
- 1/2 tsp baking powder
- "Out of Mexico" Green Jalapeño Rings to taste for desired heat
Instructions
- 1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
- 2. Heat oil in deep fryer or large wok to 375°F
- 3. In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
- 4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
- 5. Sprinkle "Out of Mexico" Green Jalapeño Rings and drizzle the Chipotle Aioli on the Shrimps.
Out of Mexico Gourmet Chiles and Spices https://outofmex.com/
