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Home/Recipes/Mexican

Mexican Recipes

252 recipes

Honey-Lime Glazed Salmon Tacos with Avocado

Honey-Lime Glazed Salmon Tacos with Avocado

30 minMexican
Sour Orange Honey Habanero Caramelized Scallion Guacamole

Sour Orange Honey Habanero Caramelized Scallion Guacamole

23 minMexican
Spicy Dicey Ground Beef Guacamole with Queso Fresco

Spicy Dicey Ground Beef Guacamole with Queso Fresco

25 minMexican
Pineapple Hotdog Crescent Wraps with Spicy Avocado Dip

Pineapple Hotdog Crescent Wraps with Spicy Avocado Dip

28 minMexican
Creamy Shrimp and Avocado Enchiladas in Red Tomato Sauce

Creamy Shrimp and Avocado Enchiladas in Red Tomato Sauce

1 hr 15 minMexican
Chilled Avocado-Tomatillo Soup with Jalapeño and Lime

Chilled Avocado-Tomatillo Soup with Jalapeño and Lime

25 minMexican
Lime Rubbed Chicken Tacos with Fresh Corn Guacamole

Lime Rubbed Chicken Tacos with Fresh Corn Guacamole

1 hrMexican
Pan-Seared Salmon Tacos with Creamy Avocado Brussels Slaw

Pan-Seared Salmon Tacos with Creamy Avocado Brussels Slaw

21 minMexican
Mexican Chicken Soup with Vegetables and Fresh Herbs

Mexican Chicken Soup with Vegetables and Fresh Herbs

3 hrMexican
Jalapeño Popper Bites with Pecan Crust

Jalapeño Popper Bites with Pecan Crust

1 hr 15 minMexican
Slow Cooker Ranch Carnitas Tacos with Pepper Jack Cheese

Slow Cooker Ranch Carnitas Tacos with Pepper Jack Cheese

8 hr 15 minMexican
Baked Mexican Penne Mac and Cheese with Yogurt Sauce

Baked Mexican Penne Mac and Cheese with Yogurt Sauce

50 minMexican
Skillet Steak Tacos with Red Peppers and Onions

Skillet Steak Tacos with Red Peppers and Onions

28 minMexican
Slow Cooker Cheesy Chicken and Farro Enchilada Bowl

Slow Cooker Cheesy Chicken and Farro Enchilada Bowl

3 hr 28 minMexican
Crispy Whole Wheat Black Bean Veggie Tostadas

Crispy Whole Wheat Black Bean Veggie Tostadas

25 minMexican
Traditional Shredded Beef Tamales with Corn Masa Dough

Traditional Shredded Beef Tamales with Corn Masa Dough

50 minMexican
Freezer-Friendly Cilantro Lime Chicken Marinade

Freezer-Friendly Cilantro Lime Chicken Marinade

10 minMexican
Slow Cooker Taco Pie with Cornbread Topping

Slow Cooker Taco Pie with Cornbread Topping

4 hr 15 minMexican
Baked Green Chile Chicken Empanadas with Mexican Cheese

Baked Green Chile Chicken Empanadas with Mexican Cheese

30 minMexican
Seasoned Lentil Taco and Burrito Filling

Seasoned Lentil Taco and Burrito Filling

15 minMexican
Mexican Chocolate Brownies with Cinnamon and Chili

Mexican Chocolate Brownies with Cinnamon and Chili

50 minMexican
Slow Cooker Pork Chile Verde with Grilled Tomatillos

Slow Cooker Pork Chile Verde with Grilled Tomatillos

6 hr 30 minMexican
Beef and Tomato Enchiladas with Fire Roasted Sauce

Beef and Tomato Enchiladas with Fire Roasted Sauce

1 hrMexican
Instant Pot Enchilada Soup with Shredded Chicken

Instant Pot Enchilada Soup with Shredded Chicken

40 minMexican
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Mexican food is about balance. Acid cuts fat. Heat meets cooling dairy. Every dish plays with these contrasts.

The foundation starts simple. Dried chiles get toasted in a dry pan until they smell like raisins and smoke. You'll use 3 to 5 types in one sauce. Ancho brings sweetness. Guajillo adds fruity heat. Chipotle gives smoke. Toast them 30 seconds per side at medium heat, then soak in hot water for 20 minutes.

Corn shows up everywhere. Fresh corn kernels in salsa. Masa harina for tortillas and tamales. Hominy in pozole.

Most Mexican cooking happens between 325F and 375F. Low and slow builds flavor. Meat braises for 2 to 3 hours until it shreds with a fork. Beans simmer for 90 minutes with onion and garlic.

Lime juice appears in 80% of dishes. Not lemon. Always lime. You'll squeeze it over tacos, into salsas, over grilled corn. Buy 2 pounds when you shop. You'll use them.

Texture matters as much as flavor. Crispy tostadas under soft refried beans. Crunchy raw onion on tender carnitas. Fresh cilantro on everything.

This isn't the heavy, cheese-covered food from chain restaurants. Real Mexican cooking uses cheese sparingly. A sprinkle of cotija on elote. Some Oaxaca cheese in quesadillas. The focus stays on chiles, herbs, and slow-cooked meat.

Beginner cooks do fine here. Start with salsa verde. Roast 1.5 pounds tomatillos and 2 jalapeños at 425F for 15 minutes. Blend with half an onion, 3 garlic cloves, and a handful of cilantro. Add salt. You just made restaurant-quality salsa.

The spice level adjusts easily. Remove seeds and membranes from chiles to cut heat by 70%. Keep them for fire. Dairy calms burns better than water. Have sour cream ready.

Mexican recipes feed crowds well. Most dishes scale up without fuss. Double the meat for tacos. Triple the salsa. The ratios stay constant.

Good Mexican food takes time but not skill. Let the oven and slow cooker do the work while flavors develop.

Essential Ingredients

dried chilesBuy ancho, guajillo, and chipotle. Asian markets and online have better prices than supermarkets. Store in airtight containers for 6 months.
limePersian limes work best. Buy firm, heavy ones. You'll use 1 to 2 per recipe. Zest before juicing for extra flavor.
cilantroBuy with roots attached when possible. Stems have flavor too. Chop and use them. Some people taste soap due to genetics.
cuminBuy whole seeds and toast them. Grind fresh for 3x more flavor than pre-ground. Use 1 to 2 teaspoons per pound of meat.
masa harinaCorn flour for tortillas and tamales. Maseca brand works well. Not the same as cornmeal. Find it in the international aisle.
Mexican oreganoDifferent plant than Mediterranean oregano. More floral and citrusy. Use half the amount if substituting regular oregano.
tomatillosGreen, husked fruit for salsa verde. Choose firm ones. They keep 2 weeks in the fridge. Roast at 425F for best flavor.
cotija cheeseSalty, crumbly cheese like feta but drier. Doesn't melt. Perfect for sprinkling. Queso fresco substitutes in a pinch.
epazoteHerb that reduces gas from beans. Tastes like gasoline until cooked. Add 1 sprig per pound of beans. Grows wild in many areas.
lardMakes the best refried beans and tamales. Buy fresh from Mexican markets. Refrigerate. Use within 3 months. No substitute matches it.
Mexican cremaThinner and less sour than American sour cream. Mix sour cream with 2 tablespoons milk per cup to approximate.
hominyCorn kernels treated with lime. Canned works fine. Key ingredient in pozole. Rinse before using. One can equals 1.5 cups.

Key Techniques

toasting spicesHeat a dry pan to medium. Add whole cumin, coriander, or peppercorns. Shake pan every 15 seconds. Stop when they smell fragrant, about 2 minutes. Grind immediately.
charring vegetablesPlace tomatoes, onions, garlic, and chiles directly on gas burner or under broiler. Turn every 2 minutes until blackened all over. The char adds smoky depth to salsas.
making salsaRoast vegetables first. Blend while still warm. Start with less liquid. Add more to reach desired consistency. Salt last. Let sit 30 minutes before serving for flavors to marry.
preparing dried chilesToast in dry pan 30 seconds per side. Soak in hot water 20 minutes. Blend with soaking liquid. Strain to remove skins. This paste forms the base of moles and adobos.
cooking beansSoak overnight in salted water. Simmer with onion, garlic, and epazote for 90 minutes. Add salt in last 30 minutes. Save the cooking liquid. It's liquid gold for refried beans.

FAQ

What's the difference between Mexican and Tex-Mex food?

Mexican food uses less cheese and more varied chiles. A typical Mexican taco has meat, onion, cilantro, and salsa on a soft corn tortilla. Tex-Mex adds yellow cheese, lettuce, tomatoes, and flour tortillas. Mexican enchiladas get topped with crema and a sprinkle of cheese. Tex-Mex versions drown in melted cheddar. Mexican rice cooks with tomatoes. Tex-Mex rice is often yellow from spices. Both are good, just different. Tex-Mex developed in the 1940s when Mexican immigrants adapted recipes to American ingredients.

How do I reduce the heat in Mexican dishes?

Remove seeds and white membranes from chiles to cut heat by 70%. Use poblanos instead of jalapeños for mild flavor. Add dairy like sour cream or Mexican crema to finished dishes. For salsas, increase the ratio of tomatoes to chiles. A 4:1 tomato to chile ratio makes mild salsa. Sugar doesn't help with heat. Dairy fat binds to capsaicin better than anything else. Keep whole milk handy when cooking spicy food.

What equipment do I need for Mexican cooking?

A blender makes salsas and chile sauces properly. Get one that handles hot liquids. A comal (flat griddle) or cast iron pan toasts tortillas and chiles. Buy a tortilla press for $20 if you want fresh tortillas. A molcajete (stone mortar) makes better guacamole than any machine but isn't essential. A slow cooker handles carnitas and barbacoa perfectly. Most Mexican cooking uses basic pots and pans you already own.

How do I get restaurant-style flavor at home?

Restaurants use more salt and fat than home cooks. Add 1.5 teaspoons salt per pound of meat. Use lard for refried beans. Toast spices before grinding. Char your vegetables for salsa. Cook low and slow. Carnitas takes 3 hours at 275F. Let flavors rest. Salsa improves after 2 hours. Meat benefits from overnight marination. Buy Mexican oregano and real cotija cheese. These small changes make huge differences.