Cucos Mexican Restaurant Recipes

COPYCAT RESTAURANT STYLE MEXICAN RICE

Steps:

• Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
• Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
• Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

QUICK AND EASY MEXI-BOWLS

Steps:

• Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
• In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
• Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
• Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.
• Serve with toppings as desired.

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.