The Fourth of July holiday is a perfect time for enjoying the beautiful weather with family and friends. You can host a barbecue at your home or attend someone else’s party. Either way, you want recipes that are easy to make and full of flavor. Here are 3 recipes for making the best black bean burgers, oven roasted brisket and tomatillo-glazed baby back ribs; all infused with the amazing flavors of the interior regions of Mexico. Provecho!
Remember you can find our sauces at Central Market, White Rock Local Market, Artizone, Urban Acres, Deep Ellum Postal & Grocer, Rudolph’s, Greenling, Loco Cowpoke and the Dallas Museum of Art.
Want to subscribe to our delicious bi-monthly newsletter? Click here
OAXACAN BLACK BEAN BURGER
Servings: 4 Ready in: 35 mins
Ingredients
2 cups Black beans, drained
½ Onion, finely chopped
2 Garlic cloves, finely chopped
2 tbsp Mölli Oaxaca Marinade
2 tbsp Olive oil
½ cup Bread crumbs
Salt to taste
6 oz Queso fresco, thinly sliced
½ cup Sour cream
4 Burger buns
1 can Chipotle in adobo
Preparation
• Preheat grill to medium-high.
• In a bowl, mash black beans with a fork until they got a pasty and thick consistency.
• In a large saucepan, heat the oil on medium-high heat, add the onion and cook until lightly golden, add the garlic and cook for 30 seconds, then add the Oaxaca paste and cook for another minute. Add the beans to the saucepan and mix until everything is fully integrated. Let cool.
• Crack the egg into a large bowl and beat it lightly. Add the cooked beans and breadcrumbs to the bowl and mix until the mixture is sticky and holds together. Divide the mixture into four patties.
• Lightly oil the grill, place the burgers and cook for about 5 minutes on each side.
• Serve in buns and top with queso fresco slices and a spoonful of sourcream. Add a chipotle if you want some extra spice.
OVEN ROASTED BRISKET ADOBADO
Servings: 4 Cooking time: 4 hrs 10 min
Ingredients
1 jar Mölli Acapulco Marinade
2 tbsp Salt
4 lbs Beef brisket, trimmed
1 ½ cups beef stock
Preparation
• Season the raw brisket on both sides with the salt and Acapulco paste. Place in refrigerator and marinade for an hour, preferably overnight.
• Remove brisket from fridge. Preheat oven to 350 degrees. Place brisket in a roasting pan and roast, uncovered for 1 hour.
• Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fully cooked.
• Slice meat across the grain and top with juice from the pan. Serve.
SPICY TOMATILLO-GLAZED BABY BACK RIBS
Servings: 4 Cooking time: 4 hrs 10 min
Dry Rub and Ribs:
3 tablespoons hot paprika
2 tablespoons salt
1 tablespoon freshly ground black pepper
4 pounds pork baby back ribs
Spicy Tomatillo-Glaze:
1 cup Mölli Mexico City Cooking Sauce
1/4 cup reserved pan juices 1/3 cup Maple Syrup
Preparation
• For the dry rub and ribs: Combine the paprika, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
• Preheat the oven to 300 degrees F. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven. Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve 1/4 cup of the pan juices.
• Meanwhile, heat the Mexico City sauce in a large saucepan over medium-high heat. Add the reserved rib pan juices and cook an additional 10 minutes. Add the maple syrup and cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper.
• Turn the oven heat up to 450F. Brush generously with the Mexico City glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. Cut the ribs apart and serve hot with extra glaze on the side.
