COOKING WITH ROYITO'S

Royito’s King Ranch Chicken Casserole

Simple ingredients:

  • 1 whole rotisserie chicken, meat shredded
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup chicken stock
  • 1 cup half & half
  • 2 tbsp sour cream
  • 2 tsp Cajun seasoning
  • ½ lb grated cheddar cheese
  • ½ lb grated Colby Jack cheese
  • 2 cups (1 16-oz jar) Royito’s Hot Sauce
  • 12 corn tortillas

Simple cooking:

Preheat your oven to 350 degrees.

In a large pot, melt butter and sauté onion and peppers for about 5-7 minutes until softened. Toss in garlic and flour, stir and let cook for another minute. Pour in chicken stock and cream and stir constantly until it comes to a boil and thickens, then reduce heat to low. Now add chicken, sour cream and Cajun seasoning, and the chicken mixture is complete.

Now start layering in a 10x13-inch casserole dish. Start with about ½ cup Royito’s on the...

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ROYITO’S JUICY SKILLET TURKEY BURGERS

Simple ingredients:

  • 1 ¼ lb ground turkey

  • ½ cup Royito’s Hot Sauce

  • 1 tbsp Worcestershire sauce

  • 1 tbsp chopped fresh cilantro

  • 1 tsp lemon pepper

  • vegetable oil, enough to lightly coat the skillet

  • 4 slices of pepper jack cheese

  • Whichever burger toppings you like

Simple cooking:

Combine turkey, Royito’s, Worcestershire sauce and cilantro in a bowl. Mix with your hands to combine and distribute all the ingredients evenly. Divide into four even balls and form them into patties about one-inch thick making them a little thicker on the edges than in the middle. Season the tops of the patties with half of the lemon pepper.

Heat oil in skillet and put two of the patties in, seasoned side down. You should hear a sizzle when you put them in. Season the other side with the lemon pepper and let these cook for about four minutes until a nice brown crust has formed on the outside. Flip them over and cook the other...

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ROY-TITO’S SUPER SPICY BLOODY MARY

Simple ingredients:

  • ½ cup tomato juice
  • ½ cup Royito’s Hot Sauce
  • 2 oz vodka, preferably Tito’s
  • 1 tbsp fresh-squeezed lemon juice, plus a lemon wedge for the rim
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • ⅛ tsp celery salt, plus more for the rim
  • 1 stalk celery and one serrano pepper, for garnish

Simple mixing:

Mix all ingredients together and shake them in a cocktail shaker (or back and forth between two glasses if you don’t have a cocktail shaker).

Circle the rim of a glass with the lemon wedge to moisten it then top the rim with celery salt. Pour cocktail mixture over ice and garnish with celery and serrano (eat this only if you dare…I put it on there because I think it’s a fun little reminder of where the spice in the drink is coming from). There you go, you now have the perfect Bloody Mary!

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ROYITO’S SHREDDED CHICKEN TACOS & AVOCADO BLACK BEAN SALSA

Simple ingredients:

  • 2 chicken breasts and 4 chicken thighs, bone-in, skin on
  • ½ white onion, roughly sliced
  • 3 cloves garlic, peeled
  • 3 cups Royito’s Hot Sauce (plus extra for topping)
  • 3 cups water
  • 3 avocados
  • 1 large tomato, diced
  • 1 lemon
  • 1 (16 oz) can black beans, drained and rinsed
  • 1 tbsp chopped fresh cilantro
  • ½ tsp salt
  • tortillas
  • shredded Mexican cheese

Simple cooking:

In a large pot, pour in water and place in chicken, onion and garlic. Pour in Royito’s. The mixture should be liquid-like and cover the chicken completely. So if it looks like it needs more water, add it.

Bring to a boil, cover and reduce to simmer. Let it simmer for one hour. After an hour, uncover, take out the chicken and place it on a large baking sheet.

Remove chicken skins and shred all the meat with two forks. Put shredded chicken in a sauté pan on very low heat and add a couple of ladles of the cooking liquid to keep it moist and warm...

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ROYITO’S FRIED SHRIMP

Simple ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1-½ cups of Royito’s
  • 2 eggs
  • 1 cup of self-rising flour
  • 2 tsp of salt`
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 1 tsp of garlic powder
  • 1 quart canola oil

Simple cooking:

In a plastic bag or bowl, mix together shrimp and one cup of Royito’s and let marinate in the refrigerator for 1-2 hours.

In a large pot, preheat canola oil to 375 degrees.

In a bowl, whisk together eggs and ½ cup of Royito’s.

In a separate dish, mix together flour, salt, pepper, paprika and garlic powder.

Dip each individual shrimp in the egg mixture followed by the flour mixture and then directly into the hot oil. Cook 1-2 minutes on each side until they are golden brown on the outside, making sure not to crowd the pot with too many shrimp at once.

Once cooked through, place the shrimp on a plate lined with paper towels to collect the excess cooking oil.

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ROYITO’S CROCK POT PULLED-PORK RECIPE

Simple ingredients:

  • 1 4–5-lb bone-in pork shoulder, trimmed of excess fat
  • 2 16-oz jars Royito’s
  • 1 cup water
  • That’s it!

Simple cooking:

In the crock pot, pour in one cup of water.

Place the pork shoulder into the crock pot.

Pour in Royito’s so that it is completely covering the pork.

Turn the crock pot on low and cook for eight to 10 hours until pork is very tender.

On a large baking sheet, use two forks to shred the pork into small pieces.

Drain about ¾ of the cooking liquid in the crock pot and return the shredded pork to the pot for extra flavor and moisture. Serve directly out of the pot or transfer to serving dish.

Enjoy this by itself or with a slaw for a pulled-pork sandwich or taco!

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ROYITO’S SPICY BUTTERMILK FRIED CHICKEN

Simple ingredients:

  • Marinade
  • 1 whole chicken cut into 10 pieces
  • 3 cups buttermilk
  • 1 jar (2 cups) of Royito’s
  • 3 eggs
  • ¾ cup
  • 2 cups self-rising flour
  • 1 tbsp of salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • Canola oil, for frying

Simple cooking:

Place chicken in a casserole dish or resealable plastic bag.

Mix together buttermilk with one cup of Royito’s, pour over the chicken and let marinate for at least two hours, up to 24 hours.

Fill a deep pan halfway full with canola oil. Heat to 350 degrees.

In a bowl, mix together three eggs with one cup of Royito’s.

In a separate dish, mix together self-rising flour, pepper, salt, paprika, garlic powder and cayenne.

Dip each individual chicken piece in the egg mixture followed by the flour mixture and then directly into the hot oil. Cook eight to 10 minutes for light meat and 13 to 15 minutes for dark...

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ROYITO’S SPICY SHRIMP AND GUACAMOLE BITES

Simple ingredients:

  • ½ lb mini shrimp, peeled and deveined

  • ½ cup Royito’s Hot Sauce

  • 20 round corn tortilla chips, or any cracker you like

  • 1 cup guacamole, store bought or homemade

  • Zest of 1 lemon

  • 2 tbsp chopped fresh cilantro

Simple cooking:

Marinate the shrimp in ½ cup Royito’s for 1-2 hours. Toss the shrimp directly from the marinade into a sauté pan over medium heat. You won’t need any oil because you’ll get enough moisture from the marinade. Cook for about one minute, flipping halfway through. Transfer to a plate lined with a paper towel, pouring any juices from the pan over the shrimp to absorb more flavor.

For assembly: Spread a small amount of guacamole over the crackers and place the shrimp on top. Sprinkle all of them with the lemon zest and cilantro. Serve immediately.

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BREAKFAST HASH À LA ROYITO’S

Simple ingredients:

  • 4 medium to large Yukon gold potatoes, shredded in a box grater and squeezed of excess water in a paper towel or kitchen towel.

  • 1 green bell pepper, diced

  • 1 yellow onion, diced

  • 5 slices of bacon, chopped

  • 2 cups (1 16-oz jar) Royito’s Hot Sauce
  • 6 large eggs

  • 1 lemon

  • 2 avocados


Simple cooking:

First, put shredded potatoes in a large mixing bowl and squeeze the juice of half a lemon over it (this is to keep them from oxidizing and turning brown).


In a large skillet, cook bacon over medium heat until it is crisp. Remove with a slotted spoon, but keep the fat in the pan. Add the potatoes, onions and bell peppers to the pan and cook in the bacon fat. You will cook this on medium to high heat for 15-18 minutes until the potatoes start to get brown and crispy.

Now pour in Royito’s. Stir and cook for another five minutes until the potatoes have absorbed the hot sauce.

Return the bacon to the skillet and crack your eggs over...

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ROYITO’S HATCH CHILE CON QUESO

Simple ingredients:

  • 2 tbsp butter

  • 2 tbsp flour

  • 3 hatch chiles, diced (when not in season, any other green pepper is a good substitute)
  • 2 Fresno peppers, seeded and diced

  • ½ white onion, diced

  • 2 garlic cloves, minced

  • 2 Roma tomatoes, seeded and diced

  • 1 cup half & half

  • 1 lb yellow American cheese, shredded

  • 1 lb Colby Jack cheese, shredded

  • 2 cups (one 16-oz jar) Royito’s Hot Sauce

Simple cooking:

In a large pot, melt butter and sauté onion, hatch chiles and Fresno peppers until they are softened, about seven minutes. Add garlic and cook until fragrant, 1-2 minutes. 


Sprinkle in flour and stir for about a minute to cook out the raw flour taste, then pour in half & half and bring everything to a boil. Reduce to a simmer and slowly sprinkle in the cheese and stir until it is all incorporated and melted into the dip. Let simmer for about five minutes until it has thickened up...

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  • Austin, TX 78703