Are you ready to spice up your mealtime routine? Look no further than the vibrant and flavorful world of Mexican cuisine! With its bold flavors, rich textures, and colorful presentation, it’s no wonder that Mexican food has become a staple in many cuisines around the globe. Whether you’re a seasoned chef or a culinary newbie, we’ve got 18 mouthwatering recipes to help you throw the ultimate fiesta night.
From classic dishes like chicken enchiladas with red sauce to more modern twists like grilled fish tacos with mango salsa, our collection of Mexican recipes is sure to tantalize your taste buds. And don’t even get us started on the desserts – from rich and creamy tres leches cake to refreshing horchata (cinnamon rice drink), there’s something for everyone.
In this article, we’ll be diving into the heart of Mexican cuisine, exploring the bold flavors and vibrant colors that make it so unique. Whether you’re a fan of spicy dishes or prefer milder fare, we’ve got you covered with our 18 must-try recipes. So grab your apron, fire up your grill (or stove), and get ready to fiesta like never before!
Chicken Enchiladas with Red Sauce
A flavorful and satisfying Mexican dish, these chicken enchiladas are smothered in a rich red sauce and melted cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups red enchilada sauce (homemade or store-bought)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side.
3. Spoon some chicken onto the center of each tortilla, leaving a small border around edges.
4. Roll up tortillas and place seam-side down in a baking dish.
5. Pour red enchilada sauce over rolled tortillas and sprinkle with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Beef Birria Tacos with Consommé
Experience the rich flavors of Mexico’s Sonoran region with these tender beef birria tacos served in a savory consommé broth. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 2 lbs beef brisket, cut into small pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 8 corn tortillas
– Lime wedges, for serving
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, brown the beef in a little oil over medium-high heat.
2. Add the onion, garlic, cumin, paprika, salt, and pepper. Cook until the onion is translucent.
3. Add the beef broth, diced tomatoes, and browned beef. Bring to a boil, then simmer for 1 1/2 hours or until the beef is tender.
4. Shred the beef into bite-sized pieces. Strain the consommé and discard any solids.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the beef onto a warmed tortilla, then topping with consommé broth and garnishing with cilantro.
Cooking Time: Approximately 2 hours
Pork Carnitas with Crispy Edges
Transform pork shoulder into tender, juicy carnitas with crispy edges, perfect for tacos, sandwiches, or salads. This recipe is a flavorful and textured twist on traditional Mexican dish.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Sear the pork shoulder until browned on all sides, about 5 minutes per side.
4. Add orange and lime juice, garlic, oregano, salt, and pepper to the pot. Cover with a lid.
5. Transfer the pot to the preheated oven and cook for 2-1/2 hours or until tender.
6. Remove from the oven and let cool slightly.
7. Slice the pork into thin strips and fry in hot oil until crispy edges form, about 3-4 minutes per side.
Cooking Time: 2-1/2 hours
Vegetarian Chile Rellenos
Roastable chile peppers stuffed with a flavorful blend of cheese, herbs, and spices make for a delicious vegetarian main course or side dish.
Ingredients:
– 4 large Anaheim or poblano chile peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the chile peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic, cumin, salt, and pepper.
3. Roast for 15-20 minutes or until the skin is blistered and charred.
4. Remove from oven and let cool. Peel off the skin, then cut a slit down one side to create a pocket.
5. Stuff each chile pepper with the cheese mixture (mixing breadcrumbs into the cheese if desired).
6. Place stuffed peppers on a baking sheet lined with parchment paper.
7. Bake for an additional 15-20 minutes or until the filling is melted and bubbly.
Cook Time: 30-40 minutes
Shrimp Ceviche with Avocado
This vibrant dish is a perfect combination of succulent shrimp, zesty lime juice, and creamy avocado. Perfect for warm weather or as an appetizer for any occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1 ripe avocado, diced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: red onion, bell peppers, or jalapeño for added flavor
Instructions:
1. In a large bowl, combine shrimp and lime juice. Cover and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the acidity.
2. Just before serving, stir in diced avocado and chopped cilantro.
3. Taste and adjust seasoning as needed.
4. Serve chilled or at room temperature with tortilla chips, toasted bread, or as a topping for tacos.
Cooking Time: 30 minutes (plus marinating time)
Enjoy your delicious Shrimp Ceviche with Avocado!
Mexican Street Corn (Elote)
Get ready to transport your taste buds to the vibrant streets of Mexico with this classic street food recipe, perfect for snacking or as a side dish. Elote is grilled corn on the cob smothered in creamy mayonnaise, tangy cotija cheese, and a sprinkle of chili powder.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup crumbled cotija cheese
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred and tender.
3. Slather each ear with mayonnaise, then sprinkle with cotija cheese.
4. Squeeze lime juice over the corn and sprinkle with chili powder.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Serve immediately and enjoy the sweet and savory flavors of this Mexican classic!
Slow-Cooked Barbacoa Beef
Tender and flavorful, this slow-cooked barbacoa beef is a classic Mexican dish that’s perfect for tacos, burritos, or served with warm tortillas. With minimal prep time and hands-off cooking, this recipe is a crowd-pleaser.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 jalapeño pepper, sliced
Instructions:
1. In a large Dutch oven or slow cooker, heat the lard or oil over medium-high.
2. Add the garlic, onion, oregano, cumin, paprika, salt, and pepper. Cook until the onions are translucent, about 5 minutes.
3. Add the beef to the pot, turning to coat with the spice mixture.
4. Cover the pot or slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
5. About an hour before serving, add the sliced jalapeño.
6. Shred the beef with two forks and serve hot.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Chiles en Nogada (Stuffed Poblano Peppers)
A traditional Mexican dish from the state of Puebla, Chiles en Nogada is a flavorful and visually appealing recipe that combines roasted poblano peppers with a sweet and savory filling. This dish is typically served during special occasions such as Independence Day celebrations.
Ingredients:
– 4 large poblano peppers
– 1/2 cup cooked rice
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1/4 cup grated queso fresco or Oaxaca cheese
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1/4 teaspoon salt
– 1/4 cup chopped almonds or pecans
– 1/4 cup raisins
– 2 tablespoons Mexican crema or sour cream
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and broiling for 5-7 minutes, or until the skin is charred.
2. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
3. In a bowl, mix together cooked rice, chopped onion, cilantro, queso fresco, cinnamon, allspice, and salt.
4. Stuff each pepper with the filling mixture, followed by a sprinkle of almonds and raisins.
5. Top each pepper with a dollop of crema or sour cream.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Homemade Tamales with Green Sauce
Experience the warmth and comfort of homemade tamales with this simple recipe, perfect for special occasions or everyday meals. This traditional Mexican dish is wrapped in love and filled with flavorful green sauce.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– Filling ingredients (e.g., shredded chicken, pork, or beef; sautéed onions and garlic; chopped cilantro)
– Green sauce ingredients (e.g., tomatillos, jalapeños, onion, garlic, cilantro)
Instructions:
1. In a large mixing bowl, combine masa harina, lard or shortening, chicken broth, and salt. Mix until smooth.
2. Prepare your filling of choice and set aside.
3. Soak corn husks in water for at least 30 minutes. Drain and lay flat.
4. Spoon about 1/4 cup of dough onto the center of a corn husk, leaving a 1-inch border around edges.
5. Place your chosen filling in the center of the dough.
6. Fold the sides of the corn husk over the filling, then roll the tamale into a neat package.
7. Repeat with remaining ingredients and cook tamales by steaming for 45-60 minutes or boiling for 20-30 minutes.
Cooking Time: 45-60 minutes (steaming) or 20-30 minutes (boiling)
Carne Asada with Chimichurri
Savor the bold flavors of Argentina with this simple yet flavorful recipe, combining tender grilled steak with a zesty and herby chimichurri sauce.
Ingredients:
– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 tbsp red wine vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, parsley, and oregano.
3. Season steak with salt and pepper.
4. Grill steak for 5-7 minutes per side, or until cooked to desired level of doneness.
5. Meanwhile, combine red wine vinegar with the herb mixture from step 2.
6. Once steak is cooked, let it rest for 5 minutes before slicing thinly.
7. Serve sliced steak with chimichurri sauce spooned over the top.
Cooking Time: 15-20 minutes
Black Bean and Cheese Quesadillas
Elevate your snack game with these flavorful quesadillas filled with black beans, cheese, and a hint of spice.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/2 cup shredded Monterey Jack cheese (or your preferred cheese)
– 4 large tortillas
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for serving
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, olive oil, onion, garlic, and a pinch of salt.
3. Place a tortilla in the skillet and sprinkle one-quarter of the bean mixture onto half of the tortilla.
4. Top with one-quarter of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese starts to melt.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Sopa de Lima (Yucatan Lime Soup)
This refreshing Yucatecan soup is a staple of Mexican cuisine, perfect for hot summer days or as a soothing remedy. Sopa de Lima is a zesty and flavorful broth made with chicken, lime juice, and spices.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1/2 cup freshly squeezed lime juice
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chicken, cumin, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 10-12 minutes.
3. Pour in the chicken broth and lime juice. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-40 minutes
Pollo Pibil (Achiote Marinated Chicken)
Experience the bold flavors of Mexico with this traditional Pollo Pibil recipe, where chicken is marinated in a vibrant mixture of spices and achiote paste.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp achiote paste
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine achiote paste, orange and lime juices, garlic, cumin, and smoked paprika (if using). Blend until smooth.
2. Place chicken breasts in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal the bag or cover the dish with plastic wrap.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off. Grill chicken for 5-7 minutes per side, or until cooked through.
Cooking Time: Approximately 20-25 minutes
Mexican Rice with Roasted Tomatoes
This flavorful dish combines the warmth of roasted tomatoes with the classic taste of Mexican rice, perfect for a comforting meal or as a side to your favorite dishes. With just a few simple ingredients and steps, you’ll be enjoying this delicious recipe in no time!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– 2-3 roasted tomatoes (see below for roasting instructions)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rice according to package instructions using 2 cups of water.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, salt, and pepper.
5. Add cooked rice to the skillet, stirring well to combine with the tomato mixture.
6. Slice roasted tomatoes into small pieces and add to the rice mixture.
7. Serve hot.
Roasting Tomatoes:
1. Preheat oven to 400°F (200°C).
2. Cut 2-3 ripe tomatoes in half or quarter, depending on size.
3. Place tomatoes cut-side up on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until tender and slightly caramelized.
Cooking Time: About 30-40 minutes
Chocolate Tres Leches Cake
Treat your taste buds to the ultimate chocolate experience with this rich and indulgent Tres Leches Cake. This Mexican-inspired dessert combines velvety dark chocolate cake with three types of milk for an unforgettable treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces dark chocolate chips
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup evaporated milk
– 3 large eggs, at room temperature
– 1 teaspoon baking powder
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, melt chocolate chips in the microwave or over a double boiler.
4. Whisk eggs into melted chocolate until smooth.
5. Add dry ingredients to chocolate mixture, alternating with milk, beginning and ending with dry ingredients.
6. Pour batter into prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely before poking holes all over with a skewer.
8. Pour Tres Leches mixture (1 cup whole milk, 1/2 cup heavy cream, and 1/2 cup evaporated milk) evenly over the cooled cake.
Cooking Time: 25-30 minutes
Horchata (Cinnamon Rice Drink)
A traditional Latin American drink, Horchata is a sweet and creamy beverage made with rice, cinnamon, and vanilla. This simple recipe yields a delicious and refreshing drink perfect for any occasion.
Ingredients:
– 2 cups long-grain rice
– 4 cups water
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
– Optional: ice, whipped cream, and a sprinkle of cinnamon for topping
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again. Blend it with 4 cups of fresh water until smooth.
3. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl. Discard the solids.
4. Add sugar, cinnamon, and vanilla bean (or extract) to the liquid. Stir until dissolved.
5. Chill the Horchata in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with whipped cream and a sprinkle of cinnamon if desired.
Cooking Time: None
Pozole Rojo with Pork
This hearty Pozole Rojo recipe is a traditional Mexican soup made with tender pork, hominy, and a rich red broth. It’s perfect for a cold winter night or as a comforting meal any time of the year.
Ingredients:
– 1 lb boneless pork shoulder
– 2 cups hominy, rinsed and drained
– 4 cups Pozole Rojo broth (see below)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: shredded cabbage, diced radishes, lime wedges, and crumbled queso fresco
Pozole Rojo Broth:
– 4 cups beef broth
– 2 cups water
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt to taste
Instructions:
1. Brown the pork shoulder in a large pot over medium-high heat.
2. Add the onion, garlic, and cumin; cook until the onion is translucent.
3. Add the hominy, Pozole Rojo broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the pork is tender.
4. Serve hot with desired toppings.
Cooking Time: 45-60 minutes
Grilled Fish Tacos with Mango Salsa
Experience the flavors of Mexico with this refreshing twist on traditional fish tacos. Pan-seared fish, tangy mango salsa, and crunchy slaw come together to create a harmonious blend of textures and tastes.
Ingredients:
– 1 pound white fish (tilapia or cod), cut into small pieces
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 8 corn tortillas
– Mango Salsa ingredients (below)
– Shredded cabbage and cilantro for garnish
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together lime juice, garlic, and olive oil. Add fish and marinate for 15 minutes.
3. Grill fish for 4-5 minutes per side or until cooked through.
4. Meanwhile, prepare Mango Salsa by combining all ingredients in a bowl. Stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled fish, Mango Salsa, shredded cabbage, and cilantro.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your fiesta nights with these 18 mouth-watering Mexican recipes! From classic dishes like chicken enchiladas and beef birria tacos, to innovative creations like shrimp ceviche and grilled fish tacos with mango salsa, there’s something for every taste bud. These flavorful recipes will transport you to the vibrant streets of Mexico without leaving your kitchen. Whether you’re in the mood for bold flavors, tender meats, or sweet treats, these spicy Mexican cuisine recipes are sure to delight your senses.