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Chilaquiles Recipe

Chilaquiles Recipe

Chilaquiles Recipe: A Traditional Mexican Delight

All products listed can be purchased at our Junior’s Supermarket stores.

Ingredients:

  • 1 bag of tortilla chips
  • 2 cups salsa verde or roja
  • 1 cup shredded chicken or cooked chorizo (optional)
  • 1/2 cup shredded cheese (such as queso fresco or Monterrey Jack)
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • Sour cream and avocado slices for serving
  • Salt and pepper to taste
Instructions:

  1. In a large skillet, heat the salsa over medium heat until simmering.
  2. Add the tortilla chips to the skillet, stirring gently to coat them evenly with the salsa.
  3. If using, add the shredded chicken or cooked chorizo to the skillet, mixing well with the chips and salsa.
  4. Cook the chilaquiles for 5-7 minutes, stirring occasionally, until the chips are slightly softened but still retain their crunch.
  5. Sprinkle the shredded cheese over the top of the chilaquiles, cover the skillet, and cook for an additional 2-3 minutes, or until the cheese is melted.
  6. Remove the skillet from heat and sprinkle chopped onion and cilantro over the chilaquiles.
  7. Serve the chilaquiles hot, topped with a dollop of sour cream and avocado slices, if desired. Enjoy!

Brief History of Chilaquiles

Chilaquiles is a beloved Mexican dish that combines crispy tortilla chips with flavorful salsa and toppings, creating a hearty and satisfying meal. Originating from ancient Aztec cuisine, this dish has evolved over centuries to become a staple in Mexican households and a popular breakfast or brunch option. At Junior’s Supermarket, we’re excited to share this authentic recipe with you, along with a brief history of this delicious dish.

Classic Mexican Ceviche Recipe

Classic Mexican Ceviche

All products listed can be purchased at our Junior’s Supermarket stores.

Ingredients:

  • 1-pound fresh white fish (tilapia, snapper, or similar), diced
  • 1 cup fresh lime juice
  • 1 cup diced tomatoes
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely chopped
  • 1 cucumber, peeled and diced
  • Salt and pepper to taste
  • Salt and pepper to taste
Instructions:

  • In a glass bowl, combine the diced fish and lime juice. Ensure the fish is fully submerged. Cover and refrigerate for at least 30 minutes, allowing the lime juice to “cook” the fish.
  • Drain excess lime juice from the fish.
  • Add diced tomatoes, red onion, cilantro, jalapeño, and cucumber to the fish. Mix gently.
  • Season with salt and pepper to taste. Let the ceviche marinate in the refrigerator for an additional 15-20 minutes.
  • Serve chilled, garnished with additional cilantro, with tortilla chips on the side.

Brief History of Ceviche

Ceviche, a popular dish in Mexico and many Latin American countries, traces its roots to the coastal regions. The method of “cooking” raw fish or seafood in citrus juice, usually lime or lemon, is believed to have originated with the indigenous people of the Andes. Over time, this preparation method spread throughout the coastal regions of Latin America, each region adding its unique twist. Mexican ceviche typically features fresh fish or seafood mixed with vibrant ingredients for a refreshing and zesty dish.

Buñuelos Recipe

Buñuelos

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup warm milk
  • Vegetable oil for frying
  • Cinnamon sugar for coating (1 cup sugar + 1 tablespoon ground cinnamon)
Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar
  2. Add the melted butter to the dry ingredients and mix well.
  3. Gradually incorporate warm milk, stirring continuously, until a soft dough forms.
  4. Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth.
  5. Cover the dough with a clean cloth and let it rest for 30 minutes.
  6. Roll out small portions of the dough into thin rounds, approximately 6 inches in diameter.
  7. Heat vegetable oil in a deep pan to 350°F (175°C).
  8. Carefully place each dough round into the hot oil, frying until golden brown on both sides. Use a slotted spoon to remove excess oil.
  9. Immediately coat the fried dough in the cinnamon sugar mixture while still warm.
  10. Allow buñuelos to cool slightly before serving. Enjoy the crispy, sweet delight!

Origin of Chiles Rellenos

Buñuelos have a rich history dating back to the Moorish presence in Spain. The word “buñuelo” is believed to have originated from the Arabic term “bnawīr,” meaning “a small, fried thing.” As Spanish colonizers and explorers traveled to the Americas, they brought this delightful treat with them.
In Mexico, buñuelos have become a beloved part of holiday celebrations, particularly during Christmas and New Year’s festivities. The recipe has evolved over the years, with variations in shape, size, and toppings. Buñuelos are not only a culinary delight but also a symbol of cultural heritage, connecting generations through the joy of sharing these sweet, crispy treats during special occasions.

Pan de Muerto Recipe

Pan De Muerto

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients:

  • 500 grams of all-purpose flour
  • 100 grams of sugar
  • 100 grams of butter
  • 3 eggs
  • 10 grams of fresh yeast
  • 60 ml of warm milk
  • 1 teaspoon of salt
  • 1 teaspoon of orange blossom essence
  • Zest of 1 orange
  • Powdered sugar for decoration
Instructions:

  1. Dissolve the yeast in warm milk and wait for it to bubble.
  2. In a large bowl, combine the flour and salt. Add the sugar, eggs, melted butter, orange zest, orange blossom essence, and the yeast mixture. Knead until the dough is smooth and elastic.
  3. Cover the dough with a damp cloth and let it rest for an hour or until it has doubled in size.
  4. Preheat the oven to 180°C (350°F).
  5. Divide the dough into portions and shape them into round buns. Place a small piece of dough from each bun on top to create “bones” and “skulls.”
  6. Bake for 20-25 minutes or until they are golden brown.
  7. Remove from the oven and let them cool. Sprinkle powdered sugar on top for that special touch.

Origin of Pan De Muerto

Pan de Muerto, or “Bread of the Dead,” is a traditional Mexican sweet bread with a history deeply rooted in indigenous and Spanish culinary traditions. Originating from Mesoamerican cultures that honored their deceased ancestors with offerings of symbolic foods, this bread underwent a transformation with the arrival of Spanish conquistadors in the 16th century, incorporating European wheat, sugarcane, and baking techniques. The bread’s round shape represents the circle of life and death, and the four limbs or “bones” on top, along with a small skull-shaped dough ball in the center, carry rich symbolism. Pan de Muerto holds a central place in the Día de los Muertos celebrations, where it is offered on altars to nourish the spirits of the departed and symbolize the enduring connection between the living and the dead.

Tamales from Veracruz

Tamales from Veracruz

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients for Tamales

  • 1.5 kg pork or chicken leg
  • 1 cup water
  • Black pepper to taste
  • A pinch of salt
  • 4 cloves of garlic
  • Ground cumin
  • 8 ancho chiles
  • 1 pkg banana leaves
  • 1 pc large onion

Ingredients for Dough

  • 1 kg Maseca Cornmeal
  • 1 kg lard
  • 1 liter water
  • A pinch of salt
Tamale Preparation

  • Heat a skillet to heat the banana leaves.
  • Once the banana leaf becomes smoother in texture, remove the thick edges.
  • Then cut the banana leaf into squares.
  • For the filling, remove the veins from the chili and remove the seeds. Once clean, heat over low heat until soft.
  • Once it acquires a smoother texture, blend it together with the garlic and onion. Add pepper, salt and cumin to taste, and a cup of water.
  • Separate the already ground ingredients, and add the chicken or minced pork.

Dough Preparation

  • Beat the cornmeal together with the lard, until it is a homogeneous mixture.
  • Gradually add water while continuing to knead. When you have a fluffy and smooth consistency, add a little salt and finish kneading.
  • When the dough is ready, take a banana leaf, already trimmed with the and fill it with a spoonful of dough.
  • Spread the dough the length and width of the banana leaf, using the back of a large spoon.
  • Then add a little of the smoothie that you made at the beginning of the recipe, with its respective meat and also distribute throughout the entire tamale.
  • Then close the tamale, folding the edges in so that the filling is well contained within the tamale.

Tamalesfrom Veracruz

History of Tamales Veracruzanos: One of the most popular tamales in the South of Mexico are the Tamales Veracruzanos. The flavors of this famous Mexican dish were brought by Spanish and French sailor to the Yucatán Peninsula in the 16th Century. The origins of this tamale has been traced back to Veracruz Mexico as early as 1540. The name of this dish got it’s name after it began to be produced by nuns from La Covenant San Jose de la Concordia in Veracruz city.

Traditional Mexican Tacos

Tacos

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients

  • 1 lb (450g) of thinly sliced beef steak (carne asada) or marinated pork (carnitas)
  • 1 medium-sized onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped
  • 8-10 small corn tortillas
  • Salsa of your choice (salsa verde, salsa roja, or pico de gallo)
  • Optional toppings: diced tomatoes, shredded lettuce, avocado slices, sour cream, and crumbled queso fresco (fresh cheese)
Instructions

  • Prepare the Meat: If using beef steak, season it with salt, pepper, cumin, chili powder, and paprika. If using marinated pork, ensure it’s well seasoned. Let the meat marinate for at least 30 minutes for maximum flavor.
  • Cook the Meat: In a skillet over medium-high heat, add the vegetable oil and sauté the chopped onions and minced garlic until they become translucent. Add the marinated meat and cook until it’s tender and slightly charred on the edges.
  • Warm the Tortillas: Heat the corn tortillas in a dry skillet for about 20-30 seconds on each side or until they become pliable. Alternatively, you can wrap them in a clean, damp kitchen towel and warm them in the microwave for 30 seconds.
  • Assemble the Tacos: Place a generous portion of the cooked meat onto each warm tortilla. Top it with fresh cilantro and any optional toppings you desire.
  • Serve and Enjoy: Serve the traditional Mexican tacos with your choice of salsa on the side. Assemble the tacos to your liking, and don’t be afraid to get creative with the toppings!

The History of Tacos:

Tacos are one of Mexico’s most iconic dishes with a fascinating history that dates back centuries. The word “taco” is believed to have originated from the Nahuatl language, spoken by the indigenous people of Mexico. Tacos were first mentioned in the early 18th-century Spanish-Mexican dictionary, indicating that they have been a beloved part of Mexican cuisine for a long time.
Tacos were initially a street food, sold by vendors who filled tortillas with various fillings for a quick and convenient meal. As time passed, tacos evolved, and today, they come in countless varieties, each region of Mexico adding its unique twist to the classic dish.

4th of July Cookout with Junior’s Supermarket

4th of July Cookout

Fourth of July Cookout

Here are some additional tips for a successful 4th of July cookout:

  • Make sure you have plenty of food and drinks. No one wants to go hungry or thirsty at a cookout!
  • Set up some games or activities for the kids. This will keep them entertained and out of trouble.
  • Don’t forget the sunscreen! The sun can be very strong on the 4th of July, so be sure to protect yourself and your guests from the sun’s rays.
  • Have a first-aid kit on hand. Just in case of any accidents.
  • Have a trash can or two nearby. This will help keep the area clean and tidy.
  • Most importantly, have fun! The 4th of July is a time to celebrate, so make sure you enjoy yourself.

4th of July Cookout -The 4th of July is a time for celebration, and what better way to celebrate than with delicious food? If you’re planning a cookout for the holiday, here are a few ideas to get you started:

Burgers and hot dogs are always a hit. You can either grill them yourself or buy them pre-made from the store.

Side dishes like potato salad, macaroni salad, and coleslaw are also classic 4th of July fare.

Don’t forget the desserts! Ice cream, cake, and pie are all popular choices.

If you’re looking for something a little different, here are a few ideas for more unique 4th of July dishes:

  • Grilled watermelon is a refreshing and delicious option.
  • Fruit salad with berries and whipped cream is a colorful and festive dish.
  • Chocolate chip cookies with red, white, and blue sprinkles are a fun and easy dessert.

Here are some additional tips for cooking for the 4th of July:

  • Plan ahead. Make a list of the dishes you want to cook and the ingredients you’ll need. This will help you stay organized and avoid last-minute trips to the grocery store.
  • Delegate tasks. If you’re cooking for a large group, ask your friends and family to help with the prep work. This will make the process go much more smoothly.
  • Have fun! Cooking for the 4th of July should be a fun and enjoyable experience. Don’t stress too much about making everything perfect. Just relax and enjoy the company of your loved ones.

Chiles Rellenos

Chiles rellenos

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.

Ingredients

  • 4 large poblano peppers
  • 1 cup shredded Monterey Jack or Queso Oaxaca cheese
  • 1 cup cooked and seasoned ground beef or shredded chicken (optional)
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying
  • Tomato sauce or salsa for serving
  • Salt to taste
Instructions

  • Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a plastic bag and let them steam for about 10 minutes. This will make it easier to peel off the skin.
  • Remove the peppers from the bag, gently peel off the charred skin, and make a small slit down the side of each pepper to create an opening. Carefully remove the seeds and veins, being careful not to tear the peppers.
  • Rinse the peppers under cold water to remove any remaining seeds.
  • Stuff each pepper with a generous amount of shredded cheese and, if desired, cooked and seasoned ground beef or shredded chicken.
  • In a shallow dish, place the flour and season with salt. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks.
  • Dip each stuffed pepper into the flour, shaking off any excess. Then dip it into the beaten egg yolks, followed by the beaten egg whites, making sure to coat the entire pepper.
  • Heat vegetable oil in a deep skillet or pot over medium-high heat. Carefully place the coated peppers in the hot oil and fry until golden brown and crispy on all sides. Remove the peppers and place them on a paper towel-lined plate to drain any excess oil.
  • Serve the Chiles Rellenos with tomato sauce or salsa on top, and enjoy!

Origin of Chiles Rellenos

History of Chiles Rellenos: Chiles Rellenos, which translates to “stuffed chiles” in Spanish, is a classic Mexican dish with a rich history dating back centuries. The origin of Chiles Rellenos can be traced back to the indigenous cultures of Mesoamerica, where chili peppers were a staple ingredient in their cuisine.
The dish as we know it today evolved during the colonial period when Spanish settlers brought with them ingredients like cheese and meat. The original recipe used poblano peppers, which were abundant in the region and offered mild heat.
Chiles Rellenos quickly became a beloved dish across Mexico, with different regions adding their own unique twists. Today, you can find variations of Chiles Rellenos made with a variety of chili peppers, fillings such as cheese, meat, or a combination of both, and served with different types of sauces or salsas.
This iconic dish showcases the fusion of indigenous and European culinary traditions, resulting in a flavorful and comforting delicacy that continues to be enjoyed by people around the world.

BBQ Cookout for Fathers Day

BBQ Cookout

Get the Best Meats for Your Father’s Day Cookout at Junior’s Supermarket

Father’s Day is just around the corner, and that means it’s time to start thinking about what to get the special man in your life. If he’s a meat lover, then there’s no better place to shop than your local Junior’s meat market!

BBQ Cookout -Meat markets offer a wide variety of meats, from steaks and chops to burgers and sausages. You can also find specialty items like smoked meats, jerky, and even meat pies. And, of course, no meat market would be complete without a selection of cheeses and other accompaniments.

So why shop at a meat market for Father’s Day? Here are a few reasons:

  • You can get high-quality meat that you won’t find at the grocery store.
  • You can support local businesses.
  • You can get personalized service from the butcher.
  • You can get creative with your gift.

For example, if your dad loves grilling, you could get him a custom-cut steak or a selection of grilling spices. Or, if he’s more of a home cook, you could get him a meatloaf kit or a selection of cured meats.
No matter what your dad’s taste, you’re sure to find the perfect gift for him at your local Junior’s meat market. So start shopping today!

Here are a few tips for shopping for meat for Father’s Day:

  • Think about your dad’s favorite type of meat.
  • Consider his cooking preferences.
  • Buy enough meat for everyone to enjoy.
  • Don’t forget the sides!
  • With a little planning, you can easily find the perfect gift for your dad this Father’s Day. So head to your local meat market today and start shopping!

    BBQ Cookout – Junior’s Supermarket Recipe for Father’s Day

    • Brown the ground beef in a large skillet over medium heat. Drain off any excess grease.
    • Add the onion and green pepper to the skillet and cook until softened.
    • Stir in the tomato soup, kidney beans, corn, and taco seasoning mix. Bring to a boil, then reduce heat and simmer for 10 minutes.
    • Spoon the beef mixture into the taco shells and top with your favorite toppings. Serve and enjoy!

    Tips:
    You can also use ground turkey or chicken in this recipe.
    If you don’t have taco seasoning mix, you can substitute 1 teaspoon each of chili powder, cumin, garlic powder, onion powder, and paprika.
    For a vegetarian option, omit the ground beef and add 1 can of black beans, drained and rinsed, and 1 can of diced tomatoes, undrained.
    Serve with your favorite sides, such as chips and salsa, rice and beans, or coleslaw.

Memorial Day Carne Asada

Memorial Day Carne Asada

Junior’s Fresh Market Brings the Best and Most Fresh Meats for Your Gatherings

As a Mexican supermarket located in Edinburg, Texas, Junior’s Fresh Market is committed to providing customers with the freshest and most authentic Mexican products. With our “Freshness Guaranteed” policy, we ensure that our customers can enjoy the best quality products every time they shop with us.

Choose a location. If you have a backyard, that’s the perfect place to host a BBQ. If not, you can rent a park or pavilion.

Invite your guests. Be sure to invite your family and friends well in advance so they can save the date.

Plan the menu. BBQs are all about the food, so make sure you have plenty of options to choose from. Some classic BBQ dishes include burgers, hot dogs, ribs, chicken, and pulled pork.

Set up the grill. If you’re using a charcoal grill, be sure to start it up early so it has time to heat up. If you’re using a gas grill, just turn it on and let it preheat for a few minutes.

Cook the food. Once the grill is hot, start cooking the food. Be sure to keep an eye on it so it doesn’t burn.

Once the food is cooked, serve it with your favorite sides and enjoy!

Clean up. After the party is over, be sure to clean up the grill and any other messes.

Memorial Day Carne Asada -Memorial Day BBQs are a great way to celebrate our country and the people who have served it.

With a little planning, you can throw a party that everyone will enjoy.

Here are some additional tips:
If you’re short on time, you can always buy pre-made food from the grocery store.
Be sure to have plenty of drinks on hand, including water, soda, and beer.
If you have kids, set up some activities for them to do, such as playing games or swimming.
Don’t forget the dessert! Some classic BBQ desserts include ice cream, pie, and cobbler.
With these tips, you’re sure to have a great Memorial Day BBQ!

Recipe for BBQ

Ingredients:

  • 1.5 – 2 kg / 3 – 4 lb beef brisket
  • 1 tbsp olive oil (or a neutral oil like vegetable, canola)
    RUB:

  • 1 tbsp brown sugar
  • 2 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 3/4 tsp mustard powder
  • 1 tsp salt
  • 1/2 tsp black pepper

    BBQ SAUCE:

  • 2 garlic cloves , minced
  • 1/2 cup / 125 ml apple cider vinegar
  • 1 1/2 cups / 375 ml ketchup
  • 1/2 cup / 110g brown sugar , packed
  • 2 tsp EACH black pepper, onion powder, mustard powder
  • 1 tsp cayenne pepper (adjust to taste re: spiciness)
  • 1 tbsp Worcestershire sauce

Instructions

Mix Rub ingredients. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

Memorial Day Carne Asada – Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).

Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker and click here for oven)

Remove brisket onto a tray.

Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).

Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear.

Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelizes and looks like the photos. (See note for BBQ option)

TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.