Menu Enter a recipe name, ingredient, keyword...

The best Mexican recipes - 6 recipes

Mexican food is very popular in the United States; so popular that it has even given way to Mexican-American fusion food called Tex-Mex. The key ingredients of Mexican cuisine are beans, corn and chili peppers, and popular dishes include tacos, burritos, enchiladas, quesadillas, mole and tamales. Tex-Mex food is a little different, and the most popular dishes are variations of Mexican food, such as fajitas, chili con carne or taco pie.
Google Ads

Top rated Mexican recipes

By

This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed aroun...

  • 1 pound beefsteak tomatoes, cored (about 2)
  • 8 large (5 - 6 inch) dried guajillo chiles (1 1/2 to 2 ounces) wiped clean with a damp paper towel
  • 2 1/2 cups cloves garlic, peeled (about 20 medium)
  • 1 small white onion, cut into 1/2-inch-thick rounds
  • 5 whole cloves
  • 1/2 teaspoon whole allspice
  • 1/4 cup vegetable oil
  • 3 tablespoons distilled white vinegar
  • 2 teaspoons granulated sugar
  • Kosher salt
  • 314 pounds poblano chiles (about 2 large)
  • 6 chicken drumsticks, skin removed
  • 6 chicken thighs, skin removed
  • 1 quart lower-salt chicken broth
  • 2 teaspoons dried oregano, preferably Mexican
  • Kosher salt
  • 2-3 ounces fresh cilantro
  • 5 (6 inch) fresh mint sprigs
  • 4 (15 ounce) cans hominy, preferably white, drained and rinsed
  • 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
  • 6 - 8 medium radishes, trimmed and sliced 1/8 inch thick
  • 2 limes, cut in thirds
  • 2 teaspoons dried oregano, preferably Mexican
  • 3/4 teaspoon chile de árbol powder or cayenne
  • Kosher salt
4.5/5 (11 Votes)

By

This Mexican rice casserole is a comfort food dish that has a lot of room for improvising

  • FOR THE MEXICAN SEASONING:
  • 1/2 cups white or brown rice, prepared per instructions
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 small sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red, orange or yellow)
  • 1/2 to 1 teaspoon crushed red pepper flakes (optional)
  • Sea salt and fresh cracked pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 (7.5-ounce) small can tomato sauce
  • 1 small can El Pato (Mexican tomato sauce)
  • 1 small can mild green chilis
  • 3 to 4 tablespoons fresh cilantro, chopped (divided)
  • 1 cup each shredded cheddar and Monterey Jack cheese
  • Mexican Blend
  • 1 tablespoon chili powder
  • 1 tablespoon dried cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • Store in an air tight container. Great spices for making tacos, too.
  • GARNISHES:
  • Sour cream
  • Salsa
  • Guacamole
4.7/5 (15 Votes)

By

Add chicken and water to a large pot

  • 2-3 lbs of chicken (any parts you like but make sure you have bones, I use thighs)
  • 2 quarts of water
  • 2 potatoes
  • 2 tablespoons sofrito
  • 1 cube chicken bouillon
  • 1/4 cup tomato sauce
  • 1 pack Goya sazon
  • 2 tablespoons fresh parsley, chopped (make sure it's fresh and not dry)
  • 1/2 lb bow tie pasta
  • Salt and Pepper to taste
4.2/5 (21 Votes)

By

This also for most people is probably a weekend meal – it is a bit of a time consuming recipe but totally worth i...

  • 8 cups low sodium, fat free chicken broth
  • 2 oz dried guajillo chiles, stemmed and seeded
  • 2 oz dried ancho chiles, stemmed and seeded
  • 1 bunch cilantro plus more for garnish
  • 26 garlic cloves (seriously!)
  • 1 large quartered white onion
  • 1 tsp dried Mexican oregano
  • 1.5 pounds chicken breast
  • 1 tbsp dried oregano
  • 45 oz canned hominy
  • 1 tsp vegetable oil
  • 2 cups boiling water
  • Garnish
  • Shredded cabbage
  • Radishes
  • Queso fresco (add 1 point per tablespoon)
  • Baked corn tortilla (add 1 point for every 2 small corn tortillas)
  • Avocado (add 2 points for a quarter avocado)
  • Lime
  • Chopped onion
  • Chopped jalapenos (if you want more heat)
4.3/5 (4 Votes)

By

The original recipe instructs you to leave the red pepper out in step 9

  • 3 3 3 tablespoons vegetable oil.
  • 2 2 2 tablespoons chili powder.
  • 2 2 2 tablespoons unsweetened cocoa.
  • 3 3 3 garlic cloves, minced.
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground cloves
  • 1 14.5-ounce 1 14.5-ounce 3 can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
  • 1 1 1 cup raisins.
  • 1/4 1/4 1/4 cup peanut butter.
  • 3 to 4 3 to 4 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
  • Salt and pepper.
  • 1 1 1/2 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
  • 1 1 1/2 to bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
  • 1/4 1/4 1/4 cup fresh cilantro, chopped.
4/5 (17 Votes)

By

1) Char chiles over open flame or in frying pan and place in plastic bag for 5 minutes to sweat

  • 1 mandarina (a manarina is somewhere between an orange and tangerine and more sour)
  • 1 orange (large)
  • 3 large garlic cloves
  • 3 green onions
  • 2 -3 red poblano chiles
  • 3 tbl olive oil
  • 1 cup cooking oil
  • 2 cups jocoque (yogurt that is close to "creme fraiche")
  • 2 lb chicken pieces
  • 1 cup sliced almonds
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Pollo enjococado (Chicken in Yogurt) Red Pozole with Chicken (Pozole Rojo Con Pollo)