Photography courtesy of Jaime’s Spanish Village Gourmet Salsas.
We’re thrilled to share some of Jaime’s Spanish Village Gourmet Salsas and Queso holiday Tex-Mex recipes including their Tamale Casserole, Turkey Chilaquiles and sides like their Mac n Queso and Spicy Stuffing.
ABOUT JAIME’S SPANISH VILLAGE GOURMET SALSAS:
Jaime’s opened in 1931 as just “Spanish Village” and when it closed was the oldest restaurant in Austin – in continuous operation. Jaime Tames, an ex bull-fighter from San Luis Potosi, Mexico took over the establishment 40 years later, bringing with him his famous Jaime’s Margarita’s and charismatic personality. The name Jaime’s Spanish Village invokes strong nostalgia and memories of those that visited the restaurant either as a college student, repeat tourist, or local regular with his spirit and tradition living on through our salsas and queso. From the family’s humble beginnings, to the opening of the restaurant and the organic launch of the salsa itself, this has been a true family business from the start.
Jaime’s award-winning brand of traditional, hand crafted and gourmet salsas are the #1 seller in Whole Foods and Central Market with a variety of flavors winning or placing in several hot sauce competitions, including the Austin Chronicle’s annual contest. Jaime’s Spanish Village famous salsas and queso are available for purchase at various locations of Whole Foods Market (Texas, Louisiana, Oklahoma & Arkansas), Central Market & other fine retailers and available online for purchase at http://jaimessalsas.com.
Jaime’s Mac ‘n Queso
Jaime’s Mac ‘n Queso
1 lb. elbow pasta
12 oz. bacon
¼ C flour
4 tbsp butter + 2 tbsp butter
3 C whole milk, room temperature
1 jar Jaime’s Spanish Village Chile con Queso
3 oz. Cheddar, shredded
1 bunch Lacinato kale
1 clove garlic, minced
1 TBSP Jaime’s Spanish Village Hot Red Salsa, room temperature
1 ½ tsp salt
1½ C panko breadcrumbs
Preheat oven to 350 and grease the bottom and sides of a large casserole dish.
Place the panko in a medium bowl. Melt 2 tbsp butter in the microwave and pour evenly over the panko, stirring until combined, set aside.
Cook pasta according to directions on box, but remove from the water 1 or 2 minutes early. The pasta should be al dente, as it will continue to cook in the cheese mixture. Return the pasta to the pot.
While the pasta is cooking, wash kale and remove veins. Chop into bite sized strips and reserve. Fry bacon in a large skillet over medium heat till crispy. Place in a paper towel-lined bowl to drain. Remove 2/3 of the fat from the skillet. Add the kale to the skillet, turning constantly with tongs. Cook for 3 minutes, until the Kale is soft and has shrunk. Make a space in the center of the skillet and add the garlic. Cook for 1 more minute, stirring to combining kale and garlic when you’re done. Remove from heat. When the bacon has cooled, crumble into small pieces.
In a large saucepan over melt 4 tbsp butter over medium-low heat. Add the flour and whisk until mixture begins to bubble. Slowly add the milk, whisking constantly to avoid any lumps forming. Increase heat to medium and whisk occasionally, until mixture comes to a boil and thickens. This can take 10-15 minutes. When the mixture is boiling, lower the heat and add the Jaime’s Chile con Queso, 2 tablespoons at a time, whisking to incorporate. Once the entire jar has been added to the sauce, add the cheddar and stir until smooth. Remove the cheese mixture from the heat. Add salt and stir.
Combine the cheese sauce with the pasta, kale, and bacon. Add the salsa and stir to combine. Pour into the prepared casserole dish and top with the panko mixture. Bake in the lower third of the oven until the cheese sauce is bubbling on the sides and the panko is golden, about 20 minutes. Enjoy!
Jaime’s Spicy Stuffing
Jaime’s Spicy Stuffing
12 C stale cornbread (or dried in the over), cut into 1 inch cubes
½ C chicken broth
1 C half-and-half
1 ¼ C Jaime’s Spanish Village Hot Green Salsa
1 lb. Mexican Chorizo
3 onion, finely chopped
3 celery ribs, finely chopped
2 medium red bell peppers, seeded, veined, and chopped
½ C pepita seeds
6 TBSP unsalted butter
2 TBSP fresh sage, minced
2 TBSP fresh thyme, minced
1 ½ tsp salt
1 tsp pepper
Combine the eggs, half-and-half, chicken stock and Jaime’s Spanish Village Hot Green Salsa in a large bowl, stirring to blend. Add the cornbread and toss gently, to coat the cubes, but not break them up too much. Set Aside.
Heat a large frying pan over medium heat. Remove the chorizo from casing and add meat to the pan, breaking up as it browns. Cook for about 10 minutes, until it has browned and released the fat. Remove meat from the pan with a slotted spoon and leave the remaining fats. Add the butter to the pan with the onion and cook for 5 mins, stirring occasionally. Add the celery and bell peppers and sauté for about 5 more minutes until softened. Finally, add the garlic and cook for 3-5 more minutes, watching for the garlic not to burn. Remove from heat. Stir in the herbs, pepita seeds, cooked chorizo, salt, and pepper. Pour mixture over the corn bread, tossing gently to combine. Cover and refrigerate for 2 hours to let flavors blend.
Lower the oven rack to middle position and heat oven to 400. Grease a large casserole dish (about 10 by 15 inches) with butter or shortening. Add mixture to baking dish and cook for about 35 minutes until golden brown. Enjoy!
Jaime’s Tamale Casserole
3 C masa harina flour (like Maseca)
1 tsp baking powder
1.5 lbs cooked, shredded chicken
1 jar Jaime’s Green Salsa (mild or hot, depending on your taste!)
4 C chicken stock
1.5 sticks butter, melted
2 1 oz. packages of chicken taco seasoning
1 14.75 can sweet corn kernels, drained
1 C Jaime’s Chile con Queso
6 oz. shredded Mexican cheese blend
nonstick cooking spray
sliced Jalapeños for Garnish
Jaime’s Green Salsa for garnish
Sour cream for garnish
Spray a 9 X 13 inch casserole dish with nonstick cooking spry and set aside. Preheat oven to 350 degrees.
In a medium bowl, combine the masa harina and the baking powder and set aside. In a large stockpot, combine the 1 jar of Jaime’s Green Salsa and 4 cups of chicken stock over medium heat. Add the 2 packages of taco seasoning and stir together. Let heat for about 4 minutes, and add the masa harina mixture, stirring constantly so no lumps form. When they are filly mixed, add the melted butter and stir the masa mixture over medium heat for about 10 minutes, making sure the butter is well incorporated. Finally, add the corn kernels and stir till combined. Remove from heat.
Spread a little more than half of the masa mixture into the prepared pan. Go ahead and use your (washed) hands to spread it evenly. Then, add the shredded chicken in an even layer. Press it into the masa. Melt the Jaime’s Chile con Queso in the microwave, and drizzle evenly over the chicken layer. Top with the remaining masa mixture, distributing evenly with a spatula (or your hands.) Sprinkle with the shredded Mexican cheese. Spray lightly with cooking spray and cover with foil.
Bake in the oven for 25 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted and golden in spots. Remove from the oven and garnish with sliced jalapeños. You can Serve with Jaime’s Green Salsa and sour cream. ENJOY!