Are you ready to spice up your mealtime routine? Look no further than the vibrant flavors of Mexico! From classic tacos and burritos to hearty stews and desserts, Mexican cuisine offers a wealth of delicious options for any occasion. Whether you’re in the mood for something quick and easy or a more elaborate celebration, these 18 recipes are sure to satisfy your cravings.
From tender beef carnitas to spicy shrimp ceviche, each dish on this list is a flavorful representation of Mexico’s rich culinary heritage. With ingredients like chipotle peppers, cumin, and lime juice, you’ll be transported to the sun-kissed streets of Mexico City or the colorful markets of Oaxaca. So why not start exploring the world of Mexican cuisine today? Grab your apron and let’s get cooking!
Classic Beef Tacos with Fresh Salsa
A flavorful and authentic Mexican dish that’s perfect for a weeknight dinner or a casual gathering with friends and family.
Ingredients:
– 1 lb ground beef
– 1/2 medium onion, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Fresh salsa ingredients (see below)
Fresh Salsa Ingredients:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and taco seasoning to the skillet and cook for an additional 2-3 minutes.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the tacos by spooning the beef mixture onto a tortilla, followed by shredded cheese.
5. Serve with fresh salsa and enjoy!
Cooking Time: 15-20 minutes
Chicken Enchiladas with Green Sauce
These flavorful enchiladas combine tender chicken, crunchy tortillas, and a tangy green sauce for a delicious Mexican-inspired meal. Perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 8-10 corn tortillas
– 2 cups mixed greens (such as cilantro, parsley, and spinach)
– 1/4 cup chopped fresh green chilies
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded Monterey Jack cheese (optional)
– Green sauce (recipe below)
Green Sauce:
– 2 cups cooked green chilies
– 1/4 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. In a separate bowl, combine chicken, green chilies, and cumin. Season with salt and pepper.
4. Dip tortillas in hot water for 30 seconds. Place a spoonful of chicken mixture onto each tortilla, leaving a small border around edges.
5. Roll up enchiladas and place seam-side down on a baking dish. Pour green sauce over the top. Sprinkle with cheese (if using).
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 20-25 minutes
Authentic Mexican Guacamole
A classic Mexican dip that’s a staple at any fiesta or gathering, this guacamole recipe is a flavorful and refreshing combination of ripe avocados, tangy lime juice, and savory spices.
Ingredients:
– 3-4 ripe avocados
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a large mixing bowl, use a fork to mash the avocado halves until mostly smooth.
3. Add the chopped red onion, jalapeño, lime juice, salt, and black pepper to the bowl with the mashed avocado.
4. Mix all ingredients together until well combined.
Cooking Time: None! Simply mix and serve.
Tips:
– Use ripe avocados for the best flavor.
– Adjust the level of heat in your guacamole by using more or less jalapeño pepper.
– Serve with tortilla chips, on tacos, or as a dip for vegetables.
Slow-Cooked Pork Carnitas
This recipe yields tender, flavorful pork carnitas that are perfect for tacos, burritos, or as a main dish. By slow-cooking the pork shoulder in a mixture of spices and citrus, you’ll get a rich, fall-apart texture with a depth of flavor.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp chopped fresh cilantro (optional)
Instructions:
1. Preheat slow cooker to low.
2. In a large bowl, combine pork shoulder, lard or oil, orange juice, lime juice, garlic, oregano, cumin, salt, and pepper. Mix until the pork is well coated.
3. Transfer the mixture to the slow cooker and cook for 8-10 hours or overnight.
4. Remove the pork from the slow cooker and shred with two forks. Strain the cooking liquid and discard any excess fat.
5. Serve the carnitas with your favorite toppings, such as diced onions, cilantro, and warm tortillas.
Cooking Time: 8-10 hours
Spicy Shrimp Ceviche
A refreshing twist on traditional ceviche, this spicy shrimp recipe combines succulent seafood with a zesty kick.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup mixed citrus juice (orange, grapefruit, lemon)
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, lime juice, citrus juice, jalapeño, and red onion.
2. Stir gently to combine, making sure the shrimp are coated with the marinade.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
4. Just before serving, stir in chopped cilantro and season with salt to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes – 2 hours
Vegetarian Bean and Cheese Burritos
These flavorful burritos are packed with black beans, cheese, and sautéed vegetables, making them a satisfying and healthy vegetarian option. Perfect for a quick lunch or dinner, this recipe is easy to customize with your favorite toppings.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup shredded Monterey Jack cheese (or your preferred variety)
– 1 medium onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 8-10 tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, salsa, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Stir in the cooked black beans and cook for an additional minute.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the bean mixture onto a tortilla, followed by shredded cheese.
6. Add your preferred toppings and wrap the burrito tightly.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Mexican Street Corn (Elote)
Grilled corn on the cob smothered with creamy mayonnaise, tangy lime juice, and crumbled cotija cheese – a classic Mexican street food that’s easy to make and always a crowd-pleaser.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup crumbled cotija cheese (or feta)
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a bowl, mix together mayonnaise, lime juice, chili powder, salt, and pepper.
4. Slather the mixture evenly onto each ear of corn.
5. Sprinkle cotija cheese over the top of each ear.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Chiles Rellenos with Tomato Sauce
Chile rellenos, a classic Mexican dish, gets a flavorful twist by combining roasted peppers with savory tomato sauce. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 4 Anaheim or poblano peppers
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 pound ground beef (or substitute with beans or veggies)
– 1 can diced tomatoes (14.5 oz)
– 1/2 cup tomato sauce
– 1 tsp cumin
– Salt and pepper, to taste
– Queso fresco or shredded cheese, for serving (optional)
Instructions:
1. Roast peppers by placing them on a baking sheet, drizzling with oil, and baking at 400°F (200°C) for 30 minutes.
2. In a pan, cook ground beef until browned, breaking it into small pieces as it cooks.
3. Add chopped onion and minced garlic to the pan and cook until softened.
4. Stir in canned diced tomatoes, tomato sauce, and cumin. Bring mixture to a simmer.
5. Stuff each roasted pepper with the meat mixture, placing seam-side down on a baking sheet.
6. Bake at 375°F (190°C) for 20-25 minutes or until peppers are tender.
7. Serve with shredded cheese or queso fresco, if desired.
Cooking Time: 45-50 minutes
Beef Barbacoa Tacos
Experience the rich flavors of Mexico with this slow-cooked beef barbacoa taco recipe. Tender shreds of beef, infused with a blend of spices and chilies, are wrapped in warm tortillas and topped with your favorite fixings.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 dried ancho chilies, stemmed and seeded
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/4 cup orange juice
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crema, avocado, cilantro
Instructions:
1. In a large Dutch oven, combine beef, onion, garlic, ancho chilies, cumin, chili powder, and orange juice.
2. Cover and cook over low heat for 3-4 hours or until the beef is tender.
3. Shred the beef with two forks and season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by spooning shredded beef onto warmed tortillas and topping as desired.
Cooking Time: 3-4 hours
Homemade Tamales with Red Chile
Tamales are a traditional Latin American dish that requires some effort, but the reward is well worth it. This recipe makes 12-15 tamales and uses red chile for added depth of flavor.
Ingredients:
– 2 cups masa harina
– 1/2 cup vegetable shortening
– 1 cup chicken broth
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 12-15 corn husks (fresh or dried)
– Red chile sauce (homemade or store-bought), for serving
Instructions:
1. In a large mixing bowl, combine masa harina, shortening, chicken broth, salt, and baking powder. Mix until smooth and pliable.
2. Soak the corn husks in water for at least 30 minutes. Drain and pat dry with paper towels.
3. Divide the dough into small balls, about the size of a golf ball. Flatten each ball slightly into a disk shape.
4. Place a spoonful of filling (your choice) onto the center of the dough disk. Fold the sides over the filling and then roll up the tamale, folding in the ends.
5. Repeat with remaining dough and filling.
6. Steam the tamales for 1-2 hours, or until the dough is tender.
Cooking Time: 1-2 hours
Mexican Rice with Cilantro and Lime
This classic recipe combines the warm flavors of Mexico with a burst of freshness from cilantro and lime. Perfect as a side dish or used to fill tacos, this simple yet satisfying rice recipe is sure to please.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the rice; stir to coat with oil and mix with onion mixture. Cook for 1 minute.
4. Add the water; bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork. Stir in cilantro and lime juice. Season with salt to taste.
Cooking Time: 20-25 minutes
Chicken Tinga Tostadas
Elevate your snack game with this delicious recipe that combines tender chicken, crispy tortillas, and a tangy slaw. Perfect for a quick dinner or party appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, crumbled queso fresco, sour cream
Instructions:
1. In a blender or food processor, combine chipotle peppers, adobo sauce, onion, garlic, and chicken breasts. Blend until smooth.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken mixture and cook for 5-7 minutes, stirring occasionally, until cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spooning the chicken mixture onto warm tortillas, topping with desired toppings.
Cooking Time: 15-20 minutes
Refried Beans with Chorizo
A classic Spanish-inspired twist on traditional refried beans, this recipe combines the comforting flavors of chorizo sausage and tender pinto beans.
Ingredients:
– 1 can (15.5 oz) pinto beans, drained and rinsed
– 2 tablespoons olive oil
– 1 medium onion, diced
– 1 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 slices chorizo sausage, sliced
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the cumin, smoked paprika, salt, and pepper; stir to combine.
4. Add the pinto beans and stir to coat with the spice mixture.
5. Reduce heat to low and simmer for 10-12 minutes or until beans are tender.
6. Stir in chopped cilantro and cook for an additional minute.
7. Meanwhile, cook the chorizo slices in a separate pan over medium-high heat until crispy, about 3-4 minutes per side.
8. Serve refried beans with sliced chorizo on top.
Cooking Time: 20-22 minutes
Mexican Chocolate Flan
This rich and creamy flan is infused with the deep flavors of Mexican chocolate, making it a perfect dessert for any occasion. With its velvety texture and intense cocoa taste, you’ll be hooked from the first bite.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– 1 ounce Mexican chocolate (such as Ibarra or Abuelita), grated
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together cream, sugar, cocoa powder, and salt until well combined.
3. Beat in egg yolks and vanilla extract until smooth.
4. Stir in the grated Mexican chocolate.
5. Pour mixture into 6 (1/2 cup) ramekins or small cups.
6. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 45-50 minutes, or until edges are set and centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Cover and refrigerate for at least 4 hours or overnight.
Cooking Time: 45-50 minutes
Pozole Rojo with Pork
Pozole rojo is a classic Mexican dish that warms the soul on chilly days. This recipe combines tender pork, hominy, and rich red chili sauce for a flavorful and filling meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 cups hominy, drained and rinsed
– 2 medium onions, chopped
– 3 garlic cloves, minced
– 2 cups Pozole Rojo Sauce (see below)
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Pozole Rojo Sauce:
– 2 tbsp vegetable oil
– 1 small onion, chopped
– 2 garlic cloves, minced
– 1 cup dried red chilies, stemmed and seeded
– 1 tsp ground cumin
– Salt to taste
Instructions:
1. In a large pot, brown the pork over medium-high heat, then set aside.
2. Add oil, onion, and garlic; cook until softened.
3. Add hominy, Pozole Rojo Sauce, cumin, salt, and pepper; stir to combine.
4. Return pork to pot and simmer for 30 minutes or until tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Fish Tacos with Chipotle Mayo
Savor the flavor of Mexico’s coastal cuisine with this easy and delicious recipe for fish tacos, featuring a spicy chipotle mayo.
Ingredients:
– 1 pound cod or tilapia fillets, cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8 corn tortillas
– Chipotle mayo (see below)
– Chopped cilantro, lime wedges, and diced tomatoes for garnish
Instructions:
1. In a shallow dish, mix together lime juice, olive oil, garlic, cumin, salt, and pepper.
2. Add the fish pieces to the marinade and refrigerate for 30 minutes.
3. Preheat grill or grill pan to medium-high heat. Remove fish from marinade and cook for 4-5 minutes per side, until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing fish onto tortillas and topping with chipotle mayo, cilantro, lime wedges, and diced tomatoes.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon chipotle peppers in adobo sauce, finely chopped
Mix ingredients together until smooth.
Cooking Time: 30-40 minutes
Mexican Wedding Cookies
These buttery, nutty treats are a staple at any fiesta or celebration. With just a few simple ingredients and steps, you’ll be enjoying these delicious cookies in no time.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans or walnuts
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in chopped nuts.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Grilled Chicken Fajitas with Peppers and Onions
Savor the flavors of Mexico with this classic recipe featuring grilled chicken, bell peppers, onions, and warm flour tortillas. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together cumin, smoked paprika, salt, and pepper. Add chicken; toss to coat.
3. Grill chicken for 5-6 minutes per side or until cooked through.
4. Meanwhile, grill bell peppers and onions for 5 minutes per side or until tender.
5. Warm tortillas by wrapping them in foil and heating on the grill for 2 minutes.
6. Assemble fajitas by slicing grilled chicken and vegetables; serve with warm tortillas and desired toppings.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 mouthwatering Mexican cuisine recipes! From classic beef tacos with fresh salsa to slow-cooked pork carnitas and spicy shrimp ceviche, there’s something for every occasion. Indulge in authentic Mexican guacamole, vegetarian bean and cheese burritos, or savory chiles rellenos. Don’t forget to try homemade tamales, Mexican street corn, and refried beans with chorizo. And for dessert, satisfy your sweet tooth with Mexican chocolate flan or wedding cookies. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to bring the flavors of Mexico to your table!
