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180 recipes tagged with mexican.
6 servings Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular…
Eight 6- to 8-inch tortillas Flour tortillas are very easy to make and much tastier than store-bought tortillas.
About 2 cups This recipe is easily doubled or tripled, but make only as much as you will use immediately, as it loses its texture and the heat increases…
About 4 cups Tomatoes take on a deeper flavor when roasted. This salsa is particularly good with grilled chicken, fish, or lamb and with tacos or…
6 servings Typically, these chiles are stuffed simply with cheese, but the filling may be varied quite a bit depending on your tastes. Replace up to half…
4 burritos These burritos may be wrapped in foil, frozen, and reheated when needed. To reheat, remove the burrito from the foil and microwave until warmed…
About 4 cups; enough for 1 chicken We are lucky to live near a food truck that serves Sinaloan-style grilled chicken (Sinaloa is a state in northwestern…
8 to 10 servings For Vegetarian Posole, omit the chicken and add two 15-ounce cans pinto beans, drained. Reduce the simmering time to 30 minutes. To make…
16 tamales Tamales can be wrapped in corn husks or banana leaves (see variation) and baked or steamed. (If neither is available, you can use 8 × 10-inch…
4 servings Ceviche is raw shellfish or fish marinated in an acidic dressing. Though not technically cooked, the acid causes the shellfish to turn opaque…
Shrimp fajitas made by substituting shrimp for steak in a classic fajita recipe. The shrimp are marinated, then broiled, sautéed, or grilled until firm…
A classic seven-layer dip with refried beans, creamy avocado, spiced sour cream, chiles, olives, tomatoes, and sharp Cheddar. Served with tortilla chips…
6 servings A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash when they are warm.
4 servings Add the smaller amount of árbol chiles for less heat. If you cannot find the dried chiles, you may substitute 3 canned chipotle peppers in…
16 tamales “Three sisters” refers to three indigenous North American staple crops that were often grown together—corn, beans, and squash. They make fine…
About 2 pounds This recipe is one of Marion’s, presumably written after a trip to Mexico. It is essentially milk fudge, but made by creating an…
4 servings This dish can be served with a variety of salsas, meats (chorizo in particular), and beans. Preheat the oven to 200°F.
4 servings Use “true” cinnamon (Ceylon, or canela) if you have it. Instead of baking the fish in the sauce as directed below, you may grill, broil, or…
6 servings Aside from a lime-garnished Mexican lager, this sweetened and spiced grain and nut milk is the best accompaniment to tacos we know. One of our…
A basic, flexible formula that can be made with most dried chiles, such as guajillo, ancho, cascabel, and chipotle. We recommend using a variety of…
4 servings This is one of our favorite corn dishes. For a less messy eating experience, simply cut the kernels off the grilled ears, toss in a bowl with…
About 8 cups; 5 servings We like to toast and grind dried chiles for better flavor, but you can substitute ¼ cup chili powder or your own combination of…
11 cups; 5 to 6 servings This soup is built on a bay- and cinnamon-scented broth, which is then enhanced with tomatoes, chiles, and lime slices. Like any…
Roasted cactus pads tossed with salsa and lime juice, served on lettuce with crumbled Cotija cheese.
About 2 cups Serve guacamole with tortilla chips or cut-up raw vegetables, as a topping for tacos, or as an accompaniment to grilled fish. In place of…
About 5 cups Mole comes from molli, the Nahuatl word for “sauce.” Many used to think the word was derived from the Spanish verb moler, or “to grind.”…
About 1 ½ pounds; 64 pieces Milk fudge is similar to dulce de leche, but in solid form. The fudge is rich with the flavor of caramelized sugar and browned…
Sixteen 5-inch tortillas This dough dries out quickly; the unused portion should be kept wrapped or covered until ready to use; you may always readjust…
1 serving For a Chelada, frost the glass with coarse salt and add only a couple pinches of salt, 2 ounces lime juice, and ice cubes before pouring in the…
About 5 cups Perfect for Enchiladas Verdes. You can use this technique with almost any vegetable to create a range of vibrant sauces: Simply roast the…
About 2 cups This intensely fresh, herbal salsa is especially good with fish, chicken, roasted vegetables, and eggs. For a richer salsa, you may roast…
Fresh sea bass marinated in lime juice with tomatoes, chili, cilantro, red onion, and lettuce. A classic coastal ceviche from Mexico and South America.
Hearty breakfast burritos filled with scrambled eggs, crispy bacon, tender potatoes, bell peppers, onions, cheese, and avocado. Customize with leftover…
A hearty chili con carne made with beef, kidney beans, and a blend of spices. Perfect for a family meal, best served with corn bread.
10 cups; 6 servings This soup is a good candidate for pressure cooking. Use unsoaked beans and only 5 cups water. Cook at full pressure for 30 minutes…
These breakfast burritos are filled with scrambled eggs, refried beans, cheese, and a smoky tomatillo salsa. They can be crisped in a skillet for extra…
4 to 6 servings If time is of the essence, use 4 cups store-bought red enchilada sauce instead of freshly cooked sauce. For a spicier take, prepare…
A refreshing cocktail blending tequila, grapefruit juice, lime, and hibiscus syrup with a spicy chili-salt rim. Inspired by a paloma-margarita hybrid.
4 to 6 servings Serve this delicious stew with rice, beans, and tortillas or use as a filling for tamales, burritos, tacos, or enchiladas. You can make a…
5 or 6 servings The most common argument against tongue has nothing to do with its superlative flavor, but its uniquely tender texture. The best…
About 2 ½ cups This is our favorite salsa for everyday use: It is flavorful, convenient, and ready in the time it takes to drink a beer. Because it is…
4 servings The irresistible smell of chili powder–spiced ground beef and frying onions announces “Taco Night” for countless families. This crowd-pleasing…
Homemade tortilla chips made from corn tortillas, either fried or baked until crispy and salted.
8 to 10 servings This rich adobo from Jalisco, Mexico, is perfect for stewing cuts of lamb and beef as well. We serve this with corn tortillas, but…
A classic nacho platter loaded with melted Cheddar and Monterey Jack, topped with chorizo, beans, and fresh garnishes. Perfect for sharing.
Crispy flour tortillas topped with lime-infused rice, sautéed zucchini, poblano pepper, and onion, finished with a creamy mayo-lime dressing and cotija…
6 servings Champurrado is typically made with Mexican chocolate, which is very sweet and sold in tablets. We prefer the flavor of bitter, dark chocolate…
8 sopes (4 servings) These quick little masa cakes are hearty and can be filled with a variety of things. In their simplest form, they are topped with…
4 to 6 servings A salad in name, but not in spirit. Diners may eat this and say “I’m eating a salad,” without failing a polygraph.
About 1 quart jar These tangy pickles are a natural with rich meats like Braised Carnitas or Braised Pulled Pork. We recommend wearing gloves while…
6 to 8 servings We recommend using a combination of a stringy, melty type like Oaxaca cheese, and a sharp cheese like Cheddar.
4 servings Spanish for “grilled meat,” this flavorful, Mexican preparation is usually made with skirt steak. It can be done with other cuts, but few…
A flavorful Mexican-inspired chicken dish with a creamy almond and orange sauce, served with tortilla chips.
A vibrant salsa with capers, olives, herbs, and a hint of spice. Perfect as a condiment or dip.
Crispy tostadas topped with lime rice, sautéed zucchini, poblano pepper, and onion, finished with Cotija cheese. A fresh and flavorful vegetarian meal.
About ⅔ cup Essential for many Southwestern and Mexican dishes, but also a wonderful seasoning for sprinkling on at the table. Chili powders vary, but…
4 burritos If you can find 14-inch tortillas, use them to make extra-large burritos, using slightly more rice, beans, and filling.
About 4 cups The combination of cinnamon, bay leaf, garlic, olives, and pickles in a tomato sauce may seem odd, but this sauce is irresistible with…
Homemade corn tortillas made from masa harina, salt, water, and oil. They are soft, pliable, and perfect for tacos or as a side.
About 9 servings Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.
A hearty Mexican stew made with pork shoulder, hominy, and a rich red chile broth. Simmered until the pork is tender, it's a warming and satisfying dish.
4 servings This spiced hot chocolate has a remarkably clean chocolate flavor because no dairy is added. Use a high-quality chocolate that you would be…
Creamy chipotle chicken served over cilantro rice with sautéed onion and poblano pepper, topped with cotija cheese.
Crispy corn tortillas topped with refried beans, melted cheese, and a fried egg, all smothered in a smoky ranchero sauce. A hearty and flavorful breakfast…
A hearty Mexican breakfast dish with crispy tortilla chips simmered in a spicy tomato and black bean sauce, topped with baked eggs and creamy avocado.
Warm flour tortillas are filled with your choice of taco or burrito filling, topped with cheese and optional onions and jalapeños, then rolled and baked…
6 to 8 servings A classic preparation that can be served on its own with tortilla chips and salsa, or used to fill tacos, burritos, enchiladas, or sopes.
4 tortas For a vegetarian torta, omit the meat and bulk up the sandwich with more of the other ingredients or use Scrambled Eggs or a vegetarian meat…
2 servings Chilaquiles is not always served with eggs, but the combination is one of our breakfast favorites. Some versions of chilaquiles are simmered…
Crispy quesadillas filled with melted cheese, green chiles, and green onions, served with sour cream, guacamole, or salsa.
6 servings First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more…
About sixty 1 ¼-inch cookies Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
About 4 cups This is wonderful as a stuffing for chicken or bell peppers, but it also makes a great side dish if the egg is omitted. One 4-ounce can diced…
About 2 cups This rich, buttery Guanajuato-style mole gets much of its flavor from toasted sesame and pumpkin seeds. It is delicious served with a wide…
1 serving We do not normally advocate for specific brands of ingredients, but we would be remiss not to tell you that Mexican Squirt is truly the best…
4 or 5 servings If desired, use 3 canned chipotles in adobo sauce in place of the dried chiles; add them directly to the blender. Adjust an oven rack so…
8 servings Traditionally cooked in a clay pot, these beans will taste just as delicious cooked in whatever kind of pot you have available.
Ground turkey seasoned with taco spices is served in crisp lettuce cups and topped with avocado, tomatoes, and cilantro for a fresh, low-carb meal.
Cauliflower rice with coconut and cilantro serves as a base for shredded chicken in a smoky chipotle-tomato sauce. Served as tacos on jicama slices with…
Carnitas tacos with a kick, made by braising pork shoulder then crisping under the broiler. Serves a crowd with warm tortillas and toppings.
Roasted sweet potatoes and black beans in salsa verde are served in warm corn tortillas with avocado and cotija cheese for a flavorful vegetarian taco.
These handmade tortillas use masa harina and whole wheat flour with a sourdough starter for a tangy flavor. They are pliable and perfect as a base for…
A satiny, healthy condiment made from avocado, cashew crema, and coconut milk. Perfect for drizzling on tacos, ceviche, or using as a mayo substitute.
Bell peppers stuffed with a spiced beef and almond mixture, baked until tender, and served with a creamy pecan sauce.
This creamy avocado dip features charred poblano, jalapeño, and onion blended with avocado and cilantro. It's a dairy-free alternative to guacamole…
Mackerel fillets are seared and served with a tangy tomato sauce enriched with olives, capers, and mezcal. This Latin-inspired dish is flavorful and…
This vegetarian twist on Mexican esquites combines charred corn and roasted cauliflower in a creamy, spicy sauce. Served with cotija cheese and lime, it's…
A plant-based fajita bowl with marinated vegetables, spiced chickpeas, and a bright cilantro-lime salsa. It's a satisfying and flavorful meal that comes…
A refreshing tequila cocktail made with fresh grapefruit juice, lime, and ginger beer. Less sweet than a margarita, this paloma is perfect for any…
A classic Mexican scrambled egg dish with vegetables, served with warm tortillas.
Shredded chicken in a smoky tomato-chipotle sauce, served on crunchy jicama shells and topped with avocado, crema, and cotija cheese. A low-carb twist on…
Broiled tomatillo-jalapeño salsa tops cheesy corn tortillas with eggs baked right on top. A quick and satisfying breakfast taco.
A slow-cooked pork shoulder marinated in achiote and citrus, then roasted until tender. Serve shredded in lettuce wraps with pickled vegetables and fresh…
A vibrant salad with mixed greens, herbs, cucumber, papaya, and a tangy vinaigrette. Toasted almonds and crumbled cheese add crunch and richness.
Crispy fish strips coated in seasoned mayonnaise and panko, air fried until golden. Serve in warm tortillas with your favorite toppings for a quick and…
Spicy black beans with chipotle peppers, vegetables, and cilantro. A hearty plant-based dish that can be served over rice or as a side.
Tender beef tongue is simmered with aromatics, then cubed and broiled until crispy. Served in warm tortillas with toppings for a unique taco experience.
A flavorful pork shoulder roast cooked in salsa verde with red potatoes, finished with fresh cilantro. This Instant Pot recipe delivers tender meat and a…
Grilled peppers add an earthy, smoky flavor to this salsa verde. Inspired by a family history of salsa makers, it combines charred Anaheim, poblano, and…
A deconstructed taco casserole baked in a skillet with seasoned ground beef, refried beans, tortilla chips, and melted cheese. Serve with shredded lettuce…
Roasted butternut squash and black beans are rolled in corn tortillas and baked with a rich, smoky mole sauce made with peanut butter and chocolate…
A creamy, dairy-free queso made from cashews and nutritional yeast, with roasted poblano peppers for smoky flavor. Perfect for dipping tortilla chips.
A Mexican-inspired bowl with black beans, quinoa, and parsnip, topped with pickled radish and onion and a creamy avocado-herb dressing. Packed with…
A hearty chicken pozole verde made in a slow cooker with tomatillos, poblano, and hominy. Shredded chicken is simmered in a flavorful broth and served…
Hearty breakfast burritos filled with spicy chorizo, sweet potato, and spinach, wrapped in a thin egg crepe and flour tortilla, topped with avocado cream…
A smoky, spicy margarita with a kick from burned jalapeños. Perfect for celebrations.
Roasted cauliflower tacos with a spicy, tangy slaw. The cauliflower is coated in a flavorful chili-lime paste and roasted until golden, then served in…
A spicy, tangy Mexican-inspired corn salad with Tajín, tomatoes, and fresh herbs. Perfect as a side dish for summer gatherings.
Tender pork shoulder braised with garlic, onion, and orange juice, then broiled for crispy edges. Serve in warm tortillas with traditional toppings.
Toasted pepitas are pumpkin seeds coated with oil and salt, baked until golden brown. They have a nutty, earthy flavor and can be used as a crunchy…
A quick and flavorful Mexican-inspired dish featuring prawn and potato tortas with a smoky chipotle salsa. Ready in just 20 minutes, perfect for a…
Slow-cooked flank steak in a smoky chipotle-tomato sauce, shredded and served in corn tortillas with sour cream and pico de gallo.
A Mexican-inspired bowl with cilantro-lime cauliflower rice, seasoned black beans, and a creamy herb dressing. It's nutritious, flavorful, and perfect for…
Shredded beef burritos with smoky chipotle flavor, black beans, and fresh toppings. Slow-cooked flank steak is combined with beans and wrapped in…
Flank steak marinated in cumin and oregano, grilled, and served in corn tortillas with roasted tomatillo salsa, cotija cheese, onion, cilantro, avocado…
Sizzling steak fajitas made entirely in the air fryer. Skirt steak and colorful peppers are seasoned with lime, cumin, and ancho chile powder, then…
A spicy reposado tequila infused with Scotch bonnet or habanero peppers, perfect for adding heat to cocktails.
These pistachio and cherry polvorones are buttery cookies coated in powdered sugar, similar to Mexican wedding cookies. Chopped pistachios and dried tart…
A spicy margarita with papaya puree and a chile-lime salt rim, plus a bonus smoking dragon fruit cocktail. The spicy papaya margarita combines reposado…
A hearty breakfast-for-dinner dish featuring andouille sausage, scrambled eggs, tater tots, and cheese rolled in flour tortillas, smothered in a creamy…
Chicken is coated with a blend of cocoa powder, ancho chile, and cinnamon, then roasted and served in corn tortillas with a tangy cabbage slaw. This quick…
A quick and savory scramble with spicy chorizo, earthy wild mushrooms, and creamy eggs. Ready in under 15 minutes, perfect for a hearty breakfast or…
Crispy duck breasts with smoky black beans on tortillas, topped with fresh lettuce and cilantro, served with a sun-dried tomato salsa.
A simple and tasty bean dip made with refried beans, salsa, and melted cheeses. Perfect for parties or snacking, served with taco chips or pita bread.
Hamachi crudo is served with a vibrant aguachile verde made with cucumber, tomatillo, serrano, and mezcal. The dish is garnished with charred shishito…
A healthy twist on classic fajitas, this bowl features seasoned chicken, sautéed peppers and onions, fresh tomatoes, and avocado over cilantro-lime…
Grilled corn on the cob with a creamy Creole-spiced sauce, Parmesan, herbs, and red pepper flakes. A flavorful side dish perfect for summer cookouts.
A classic Mexican michelada made with beer, hot sauce, spices, and fresh lime. This refreshing drink is perfect for a hot day.
A vibrant, spicy oil and creamy green sauce made with toasted chiles, crispy onions, garlic, and a cilantro-avocado crema. Perfect for drizzling over…
A versatile, spicy condiment made with toasted cashews and chiles, brightened with citrus and herbs. Keeps well in the refrigerator for up to a week.
A vibrant salsa combining ripe papaya and avocado with a spicy kick from Scotch bonnet and a rich, nutty salsa macha. Perfect for grilled seafood or as a…
A lighter version of classic picadillo made with ground chicken, fresh tomatoes, yucca, and tequila instead of red wine. Served with cauliflower rice.
A rich, deeply flavored Mexican stew made with dried chiles, pork ribs, and chicken thighs. Served with fresh toppings like cabbage, radishes, avocado…
Cashew crema is a versatile dairy-free alternative to Mexican crema or sour cream. This recipe includes variations for charred green onion and…
A fresh, chunky salsa made with boiled tomatoes, onion, and chiles, blended with cumin and cilantro. Serve as a breakfast salsa or condiment.
A fresh and vibrant version of huevos rancheros from Santa Cruz, featuring crispy tortillas, seasoned black beans, scrambled eggs, homemade salsa…
A vibrant taco bowl featuring chipotle-lime cauliflower rice, spiced pinto beans, avocado, and chard, topped with a creamy cashew cheese dressing. This…
A bowl of crispy roasted potatoes topped with black beans, avocado, tomato, and a creamy cashew cheese dressing. Perfect for a game night or a…
A creamy, flavorful guacamole with tomatoes, scallions, and a hint of Tabasco. Served with warm tortilla chips.
Tender slow-cooked beef brisket seasoned with a smoky spice blend, served in warm tortillas with fresh toppings. Perfect for feeding a crowd.
Flank steak is slow-cooked in a sweet and savory honey-soy sauce until tender, then shredded and served in flour tortillas with a fresh scallion and…
Crispy baked chicken taquitos filled with a creamy mixture of shredded chicken, cheese, and enchilada sauce. Serve with pico de gallo, sour cream, and…
A quick and spicy slaw made with purple cabbage, red bell pepper, and jalapeño, dressed with a creamy lime-mayo dressing and finished with fresh cilantro…
A quick and easy chicken mole made with Nutella for a rich, sweet-savory sauce. Simmered with onions, garlic, chili powder, and salsa, then served over…
A quick and flavorful pork and hominy soup with cumin, coriander, and ancho chili. Ready in 30 minutes.
Slow-cooked pork shoulder seasoned with cumin and lime, shredded and served in warm tortillas with fresh toppings. A versatile and flavorful taco filling.
This citrusy shredded pork is slow-cooked with orange, grapefruit, and lime juices, then seasoned with warm spices. Serve it in tortillas with cilantro…
A chunky guacamole made with diced avocado, onion, cilantro, jalapeño, and lime juice. Perfect for dipping with tortilla chips.
A quick and flavorful fresh salsa made with jalapeño, onion, lime juice, and plum tomatoes. Perfect for dipping chips or topping tacos.
A refreshing margarita with mango juice, tequila, and a hint of jalapeño heat. The rim is coated with a chili-sugar-salt mixture for extra flavor.
A hearty tamale pie with chili-laced beef and a tender cornbread crust, all baked in a cast-iron skillet. Sweet corn and enchilada sauce add rich flavor…
A creamy guacamole with a twist of pomegranate seeds for a burst of tartness. Perfect as a dip or topping.
Skirt steak marinated in citrus and spices, grilled, and served in warm corn tortillas with fresh pico de gallo. Simple and authentic street tacos perfect…
This meatless queso dip features fire-roasted Anaheim, red bell, and jalapeño peppers for earthy sweetness and heat. A creamy cheddar base with crème…
Ripe peaches are poached in a cinnamon syrup, then peeled and served with a reduced sticky syrup and vanilla ice cream. A simple, elegant Mexican-inspired…
Crispy cheese quesadillas served with a vibrant green mole sauce made from fresh herbs, green chilies, and seeds. A flavorful vegetarian meal ready in one…
Sea bream fillets are cooked in a smoky chipotle sauce and served with roasted lemon courgettes, warm tortillas, and a spicy lime seasoning.
Smoky chipotle beans with rice, topped with Gruyère cheese and a fresh avocado-coriander salsa. A hearty and flavorful vegetarian meal.
Pan-seared duck breasts are served with a rich, spiced almond and tomato sauce made with cinnamon, cloves, and dried red chilies.
A rich and complex Mexican mole sauce made with chipotle chillies, peanuts, and dark chocolate, served over griddled chicken breasts with creamy polenta…
Grilled red snapper fillets served with a vibrant Mexican salsa verde and a fresh corn salad. Ready in just 20 minutes, this dish is perfect for a quick…
Crispy tortillas topped with creamy avocado spread, spicy chorizo, and melted Gruyère cheese. A quick and flavorful meal inspired by Oaxacan street food.
Crispy flour tortillas stuffed with savory Spanish chorizo, mashed sweet potatoes, and melted cheese. Perfect for any meal of the day.
Pan-seared pork chops served over cashew-lime rice with a bright cilantro-lime vinaigrette. This fusion dish combines Mexican and Thai flavors for a quick…
A quick and easy chicken enchilada skillet made with shredded chicken, pinto beans, salsa, and sour cream, topped with melted cheese. No rolling required…
A hearty vegetarian tamale pie with a three-bean filling and cornbread topping, baked until golden and served with sour cream.
A hearty vegetarian tamale pie with a three-bean filling and cornbread topping, baked until golden and served with sour cream.
A refreshing Mexican cocktail made with beer, V-8 juice, hot sauce, Worcestershire, and lime juice. Serve over beer with a salted rim.
Flourless chocolate cakes are lightened with coffee liqueur and topped with a tequila-infused cajeta caramel sauce. A rich, gooey dessert perfect for a…
Enchiladas Suizas feature shredded chicken rolled in corn tortillas, topped with a creamy tomatillo-serrano sauce and melted Monterey Jack cheese, baked…
Creamy chipotle chicken served over cilantro rice with sautéed poblano and onion, topped with cotija cheese.
Cheesy chicken and poblano tacos with Mexican-spiced roasted fingerling potatoes and a lime mayo. A quick and flavorful weeknight dinner.
Roasted poblano peppers are stuffed with a flavorful couscous mixture featuring spinach, raisins, capers, and pickled peppers, then baked and served over…
A quick and hearty soup made with canned ingredients, including chicken, beans, corn, and enchilada sauce. Perfect for a simple weeknight meal.
A fresh and spicy mango salsa with red onion, cilantro, mint, and habanero pepper. Perfect as a topping or dip.
These beef tamales feature shredded chuck roast in a rich ancho chile sauce, wrapped in masa and corn husks, then steamed until tender. Perfect for…
Pan-seared cod simmered in a tomato-olive sauce with garlic and lime, inspired by Mexican flavors. Serve with rice for a complete meal.
A classic layered dip with refried beans, cheese, avocado, tomato, sour cream, and olives. Perfect for parties and game days.
A homemade coffee liqueur made with instant coffee, sugar, vanilla, and vodka. Simmer the coffee mixture then add vodka for a rich, sweet liqueur.
These homemade taco shells are made from a simple batter of corn flour, flour, egg, and water. They are cooked in a pan until lightly browned, resulting…
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