{"id":9791,"date":"2025-11-10T21:59:11","date_gmt":"2025-11-10T21:59:11","guid":{"rendered":"https:\/\/carmilfoods.com\/en?page_id=9791"},"modified":"2026-02-10T22:07:08","modified_gmt":"2026-02-10T22:07:08","slug":"recetario","status":"publish","type":"page","link":"https:\/\/carmilfoods.com\/en\/recetario\/","title":{"rendered":"Recetario"},"content":{"rendered":"

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Pork chops al pastor<\/strong><\/p>\n<\/h2>

Pork Chop Preparation:<\/p>\n

1. Marinate:<\/strong>
\n– Place the pork chops in a skillet.
\n– Add the marinade and mix to coat evenly.
\n– Let the marinade sit for a few minutes.<\/p>\n

2. Cook:<\/strong>
\n– Heat a skillet, griddle, or grill over medium-high heat with a little oil.
\n– Cook the pork chops for 3\u20134 minutes per side, or until well browned and cooked through.
\n– Avoid overcooking to keep them juicy.<\/p>\n

3. Serve:<\/strong>
\n– Place the pork chops on a plate or on warm tortillas.
\n– Top with pickled red onion and chopped fresh cilantro.
\n– Serve with avocado or your favorite salsa.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Ribs with mango habanero marinade<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Preheat the oven:<\/strong>
\n– Set the oven to 180\u00b0C (350\u00b0F).<\/p>\n

2. Prepare the ribs:<\/strong>
\n– Wash and pat the ribs dry with paper towels.
\n– Place them on a baking sheet or in a baking dish.
\n– Generously brush or spoon the Mango Habanero marinade onto both sides.
\n– No resting time is necessary, as this is a fast-acting marinade (15 minutes or less).<\/p>\n

3. Bake:<\/strong>
\n– Cover the baking sheet with aluminum foil to retain moisture.
\n– Bake for 60 minutes at 180\u00b0C (350\u00b0F).
\n– Remove the foil, brush again with a little more marinade, and bake for another 15\u201320 minutes uncovered, to glaze and lightly caramelize.<\/p>\n

4. Serve:<\/strong>
\n– Let rest for 5 minutes before cutting or serving. – Serve with fresh cucumber and cherry tomatoes, or with salad, rice or mashed potatoes.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Shank with fine herb marinade<\/strong><\/p>\n<\/h2>

Preparation:<\/p>\n

1. Par-cook the pork shank:<\/strong>
\n– Preheat the oven to 180\u00b0C (350\u00b0F).
\n– Place the pork shanks on a baking sheet or in a baking dish and cover with aluminum foil.
\n– Bake for 1 hour and 30 minutes, or until tender when pierced with a fork.
\n– (If you prefer, you can parboil them in water with garlic, onion, and bay leaf for 45 minutes and then bake for 40 minutes).<\/p>\n

2. Marinate and glaze:<\/strong>
\n– Remove the foil and generously brush the herb marinade over the entire surface of the pork shank.
\n– Return to the oven for another 15\u201320 minutes uncovered, so that it browns and caramelizes with the marinade.
\n– You can brush on a second coat of glaze halfway through the cooking time for a shinier finish.<\/p>\n

3. Serve:<\/strong>
\n– Place the pork shank on a plate and top with pickled red onion. – Garnish with habanero pepper slices or fresh parsley.
\n– Serve with mashed potatoes, rice, or warm tortillas.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Bacon-flavored meatballs<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Prepare the meatballs:<\/strong>
\n– In a bowl, mix the ground beef, Carmil Bacon Flavoring, and salt to taste.
\n– Form medium-sized balls (about the size of a walnut or to your liking).
\n– Set aside while you prepare the broth.<\/p>\n

2. Prepare the broth:<\/strong>
\n– In a pot, heat the water with the onion, garlic, and cilantro sprig.
\n– Once it starts boiling, remove the onion and garlic pieces (optional).
\n– Add the carrots and potatoes, and cook for 5 minutes.<\/p>\n

3. Cook the meatballs:<\/strong>
\n– Carefully add the meatballs to the boiling broth.
\n– Cook for 20 minutes over medium heat with the pot partially covered.
\n– Add the zucchini and cook for another 10 minutes, until everything is tender.<\/p>\n

4. Serve:<\/strong>
\n– Serve hot, sprinkling a little more Bacon Flavoring on top to enhance the aroma. – Garnish with fresh chopped cilantro.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Cactus tacos with carne asada marinade<\/p>\n<\/h2>

Cactus Tacos with Carmil Carne Asada Marinade
\nA quick, tasty, and unique recipe.<\/p>\n

The secret is in Carmil’s fast-acting marinade, which enhances the flavor without the need for resting.<\/p>\n

Simply saut\u00e9 the cactus with a little of the marinade, serve on crispy tortillas, and top with fresh cilantro.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Saut\u00e9ed mushrooms<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Prepare the vegetables:<\/strong>
\n– Wash and slice the mushrooms, bell peppers, and onion into strips.<\/p>\n

2. Saut\u00e9:<\/strong>
\n– In a large skillet, heat the oil over medium-high heat.
\n– Add the onion and bell peppers. Saut\u00e9 for 3-4 minutes until they begin to soften.
\n– Add the mushrooms and continue saut\u00e9ing for another 4-5 minutes, until they are lightly browned and release their juices.<\/p>\n

3. Season:<\/strong>
\n– Sprinkle the fajita seasoning over the vegetables.<\/p>\n

– Mix well so that all the vegetables are coated.<\/p>\n

– Adjust the salt and pepper to taste.<\/p>\n

4. Finish:<\/strong>
\n– Remove from the heat and squeeze a little lemon or lime juice over the top just before serving.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Tomahawk with chimichurri marinade<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Marinate the Tomahawk:<\/strong>
\n– Lightly coat the Tomahawk with oil and sprinkle with salt, pepper, and (if desired) smoked seasoning.
\n– Brush with a little of the chimichurri (reserve most for later).
\n– Let it rest for a few minutes at room temperature.<\/p>\n

2. Grill or cook in a cast iron skillet:<\/strong>
\n– Sear the Tomahawk over high heat for 2-3 minutes per side until it has a good crust.
\n– Then move to indirect heat (or reduce the heat) and cook for another 10-15 minutes, turning occasionally, until it reaches your desired doneness (for example, 52-54\u00b0C for medium).<\/p>\n

3. Rest the meat:<\/strong>
\n– Remove from the heat and let it rest for 10 minutes covered with aluminum foil.
\n– This helps the juices redistribute.<\/p>\n

4. Serve:<\/strong>
\n– Slice the Tomahawk into thick slices.
\n– Drizzle with the remaining chimichurri just before serving.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Grilled fish fillet<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Prepare the fish:<\/strong>
\n– Wash and thoroughly dry the fillets with paper towels.
\n– Brush with oil or butter on both sides.
\n– Sprinkle with grill seasoning, salt, and pepper.
\n– Squeeze a little lemon juice over the fillets and let marinate for 10\u201315 minutes.<\/p>\n

2. Grill or pan cook:<\/strong>
\n– Heat a grill pan or griddle over medium-high heat.
\n– Place the fillets on the grill and cook for 3\u20134 minutes per side, depending on the thickness, until golden brown and flakes easily with a fork.
\n– If grilling, you can brush with a little more oil to prevent sticking.<\/p>\n

3. Serve:<\/strong>
\n– Serve with lemon or lime wedges, chopped fresh parsley, and your favorite side dishes.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Mesquite-flavored potato wedges<\/p>\n<\/h2>

Procedure<\/p>\n

1. Wash and cut the potatoes<\/strong>
\n– Wash the potatoes thoroughly (you can leave the peel on if you prefer). Cut them into wedges: first cut the potato in half, and then cut each half into 3 or 4 pieces depending on the size.<\/p>\n

2. Season<\/strong>
\n– Place the potatoes in a large bowl. Add the oil and mix to coat them well. Sprinkle with mesquite seasoning and a little salt to taste. Mix until evenly coated.<\/p>\n

3. Fry<\/strong>
\n– Traditional frying: Fry in hot oil (180\u00b0C\/350\u00b0F) until golden brown and crispy, then drain on paper towels.<\/p>\n

4. Serve: Place the potatoes on a board or plate.<\/strong><\/p>\n

– Sprinkle with a little more seasoning and chopped fresh parsley.<\/p>\n

5. Side Dish<\/strong>
\n– Serve with mayonnaise with chopped chives or your favorite dip (you can also mix mayonnaise with lemon juice and a touch of mesquite).<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Ribeye skewers with Carmil roast beef marinade<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Marinate the meat<\/strong>
\n– Place the meat cubes in a bowl.
\n– Add Carmil Roast Beef Marinade and mix well so that all the pieces are coated.
\n– Let it marinate in the refrigerator for at least 1 hour.<\/p>\n

2. Prepare the vegetables<\/strong>
\n– Wash and cut the bell peppers and onion into medium-sized pieces, similar in size to the meat cubes.
\n– Wash the cherry tomatoes if you are using them.<\/p>\n

3. Assemble the skewers<\/strong>
\n– Thread the ingredients onto the skewers, alternating: meat, bell pepper, onion, meat, tomato, etc.
\n– You can vary the order to make them colorful and balanced.<\/p>\n

4. Cook<\/strong>
\n– In a skillet or on a griddle: Preheat a little oil and cook for 8\u201310 minutes, turning frequently.<\/p>\n

5. Glaze (optional)<\/strong>
\n– While cooking, you can glaze them with a little more Carmil Roast Beef Marinade to keep them juicy and flavorful.<\/p>\n

6. Serving<\/strong>
\n– Remove from heat and let rest for 3 minutes.
\n– Serve on a board or plate, accompanied by lemon wedges, potato wedges, or a sauce of your choice.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Bacon-flavored mashed potatoes<\/p>\n<\/h2>

Preparation:<\/p>\n

1. Cook the potatoes<\/strong>
\n– Wash, peel, and cut the potatoes into medium-sized pieces.
\n– Place them in a pot with water and a pinch of salt.
\n– Cook over medium heat until tender (about 20 minutes).
\n– Drain them and place them back in the pot or in a large bowl.<\/p>\n

2. Make the mash<\/strong>
\n– Using a potato masher or fork, mash the potatoes until smooth (you can leave some chunks if you prefer a rustic mash).<\/p>\n

3. Add butter<\/strong>
\n– Add the butter and mix until it melts from the heat of the potatoes.<\/p>\n

4. Season<\/strong>
\n– Add a generous amount of Carmil Bacon Flavor Seasoning and mix well to distribute the flavor.
\n– Taste and adjust with salt and pepper as needed.
\n– For a creamier texture, add the cream and mix again.<\/p>\n

5. Serving<\/strong>
\n– Place the pur\u00e9e in a bowl or baking dish.
\n– Sprinkle a little more seasoning and chopped chives on top for garnish.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Mexican-style beef fajitas with fajita flavor<\/p>\n<\/h2>

Instructions:<\/p>\n

1. Prepare the meat:<\/strong>
\nCut the beef into thin strips and place them in a bowl. Add a tablespoon of Carmil Fajita Seasoning, a drizzle of oil, and mix well. Let it rest for 15 minutes to allow the flavors to meld.<\/p>\n

2. Saut\u00e9 the vegetables:<\/strong>
\nIn a hot skillet or griddle, add a little oil. Saut\u00e9 the onion until translucent. Add the tomato and chili pepper. Cook for a few minutes until softened but still firm.<\/p>\n

3. Cook the meat:<\/strong>
\nAdd the beef strips to the skillet with the vegetables. Cook over medium-high heat until the meat is well browned and juicy. Adjust the seasoning with a little more Carmil Fajita Seasoning if desired.<\/p>\n

4. Serve:<\/strong>
\nPlace the fajitas in a cast-iron skillet or on a warm plate. Sprinkle fresh cilantro on top.<\/p>\n

5. Serving suggestion:<\/strong>
\nServe with warm tortillas, avocado, salsa, and lemon wedges.<\/p>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

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Ingredients with character for kitchens that surprise.<\/p>\n<\/h2>\r\n\t

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