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PRO TIP: Rinse your rice for the perfect, fluffy b PRO TIP: Rinse your rice for the perfect, fluffy bite we all know and love! 🍚 Mexican Rice recipe below 👇  Ingredients:
2 tablespoons of vegetable oil
2 cups long grain rice
2 garlic cloves, minced
¼ white onion, diced  Tomato Sauce Ingredients:
4 roma tomatoes
2 garlic cloves, whole
3 cups filtered water
½ white onion, roughly chopped
Handful of fresh cilantro
1 tablespoon chicken bouillon seasoning  Directions:
1. Prep Your Rice: Place rice in a bowl, cover with cold water, swirl gently with your fingers to release starch, then drain. Repeat this process 3-4 times or until the water runs mostly clear. This step is important, so you don’t end up with mushy rice. After your rice is clean, dry your rice as best as you can as adding wet, rinsed rice to hot oil causes sputtering which is dangerous.
2. Heat oil over frying pan over medium heat. Add rice and cook, stirring until you start to see some color but not completely golden brown, about 3 minutes.
3. Add your minced garlic and diced onion and sauté with the rice until rice becomes golden brown, about 2-3 minutes. This adds an extra layer of flavor to your rice.
4. In a blender add tomatoes, garlic, onion water, cilantro and seasoning and blend until smooth.
5. Add tomato sauce to pan, stir and bring to a simmer. After broth comes to a simmer, lower heat, cover and cook for 20 minutes. Remove from heat and let rest for 5-10 minutes.
6. Fluff before serving and enjoy while hot!  Comment “Queso” to explore our website full of delicious recipes just like this one! 🧀  #mexicanrice #recipe #mexicanfood
Next up in our Salsa Recipe Series: Salsa Molcajet Next up in our Salsa Recipe Series: Salsa Molcajete! 🍅🌶️  Ingredients:
3 Roma tomatoes
3 Jalapenos
3 Garlic cloves
1 teaspoon salt  Directions:
1. Roast tomatoes, jalapenos and garlic on a comal until charred all around.
2. Start grinding ingredients in molcajete. First, add garlic and salt to create a paste.
3. Remove the stem from the jalapenos and add them to the molcajete grinding them one at a time.
4. Remove the tops of the tomato and add them to the molcajete grinding them one at a time to not overcrowd the molcajete.
5. Taste and add more salt if needed. Enjoy!  If you’re in the mood to explore even more tasty recipes like this one, comment “Queso!” 🧀  #salsamolcajete #salsa #recipe #mexicanfood
Dinner inspo just dropped! Baked Chiles Rellenos r Dinner inspo just dropped! Baked Chiles Rellenos recipe below. 🫑👇  Ingredients:
6 poblano peppers, roasted  Filling:
½ cup cooked chorizo
½ cup diced green chiles, canned
1 ½ cups Chihuahua® Cheese, extra ½ cup for topping  Chipotle Sauce:
½ onion, diced
3 Roma tomatoes, diced
2 chipotle peppers
½ cup crema
¼ tsp salt
¼ tsp cumin
2 garlic gloves, chopped  Garnish:
Sour cream
Diced tomatoes
Cilantro, chopped  Directions:  Roast Poblano Peppers:
1. Preheat oven to 425 degrees. Rub all sides of the poblanos generously with oil.
2. Place poblano peppers on a baking sheet lined with parchment paper and roast until peppers are charred all around. About 6-8 minutes on each side, carefully turning them with tongs. You can also broil for 5 minutes on each side.
3. Place peppers in a plastic bag to steam for 10 minutes.
4. After peppers have softened up, remove and discard the loose skin and clean the inside by making a small slit down the middle carefully removing the seeds and veins.  Filling:
1. In a bowl, mix cooked chorizo, green chiles and Chihuahua® Brand Cheese. Set aside.  Make the sauce:
1. In a saucepan add onion, garlic, tomatoes, and chipotle peppers. Sauté for 5 minutes over medium heat.
2. Add ingredients to a blender with salt, cumin, and sour cream. Blend until smooth.  Assemble:
1. Pour chipotle sauce into a 9x13-inch baking dish, then place poblano peppers on top with the slit facing up.
2. Carefully spoon the chorizo mixture into each pepper, then top with remaining shredded cheese.
3. Bake in a 350-degree oven for 15 minutes or until cheese is melted.
4. Garnish with diced tomatoes, sour cream, and cilantro.  If you’re in the mood to explore even more tasty recipes like this one, comment “Queso!” 🧀  #chilesrellenos #mexicanfood #dinnerrecipe #recipe
Celebrate Día de los Reyes by making this deliciou Celebrate Día de los Reyes by making this delicious pastry (our way), stuffed with cheese and dried fruits, and gathering around the table with family and friends. Slice it, share it, and see who finds the baby because every bite is part of the tradition. 🍞💛  And, maybe we added a few more babies to the bread because we love tamales. 😉  Comment “Rosca” to get the full recipe! 🧑‍🍳  #diadereyes #roscadereyes #mexicanfood
As we close out 2025, we’re reflecting on what mad As we close out 2025, we’re reflecting on what made this year the best one yet: our community. ♥️  From our hardworking team of dedicated employees to the new amigos we’ve made on social media, our community has proven to us each year that there’s power in genuine connection, mutual support, great memories, and delicious food to share.  Thank you to everyone who made this year special. We can’t wait to see what 2026 brings! Have a safe and wonderful time bringing in the new year! 🎉  #vvsupremo #newyear #yearinreview
Cozy up and feel the nostalgia. 🍲🥰 Sopa de Albond Cozy up and feel the nostalgia. 🍲🥰  Sopa de Albondigas Recipe 👇
 
INGREDIENTS
Carrots, 2 cups chopped 
Potatoes, 2 cups chopped 
Chayote, 2 cups chopped 
Calabacitas, 2 cups chopped 
 
Albondigas: 
1.5 pound ground beef 
¼ cup white rice, rinsed 
½ Tbs oregano 
½ Tbs salt 
1 ½ tsp black pepper 
V&V Supremo® Chihuahua® Cheese, cubed 
 
Chipotle Sauce: 
8oz canned tomato sauce 
3-4 chipotle peppers, canned in adobo sauce 
2 Tbs chicken bouillon seasoning  
 
DIRECTIONS
1. To a bowl add ground beef, rice, oregano, salt and pepper and mix until well combined.
2. Form the albondigas: Form golf-sized meatballs or a size to your liking. Remember, all meatballs must be the same size, so they have the same cooking time. The larger the albondiga, the longer the cooking time.
3. Carefully form the meatball around the cubed Chihuahua® cheese to cover completely. Continue with the remaining mixture.
4. To a deep pot, add the albondigas and fill with enough water to cover the albondigas. Bring to a simmer and cook for 15 minutes.
5. While the albondigas are cooking, make your chipotle sauce by blending tomato sauce, chipotle peppers, and chicken bouillon seasoning until smooth. Pour the sauce into the pot so the albondigas can absorb that flavor.
6. Carefully add your veggies to the order of their cooking time. Carrots take the longest to cook, so add them first, then potatoes, then chayote, then calabacitas.
7. Cook until veggies are tender. Enjoy while hot with warm tortillas!  Comment “Recipe” if you’d love to explore more of our delicious recipes just like this one! 🍲  #recipe #sopadealbondigas #mexicanfood #latino
Santa’s got it from here! 🎅 Happy holidays, ever Santa’s got it from here! 🎅  Happy holidays, everyone! We wish you a very merry Christmas and happy new year. Stay warm and enjoy the day with your loved ones! ❤️🎄  #Christmas #elves #northpole
Celebrating the season with the best team around. Celebrating the season with the best team around. Thank you for your hard work, heart, dedication, and holiday spirit. From our family to yours, we wish you a safe and happy holiday season! 🎄✨  #vvsupremo #chicago #pilsen
Tamal SZN is in full swing! 🫔 Tamal SZN is in full swing! 🫔
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