Mexican Recipes
487 recipes found
Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Prietoni
There’s a negroni craze out there in cocktail land. This variation, with raicilla replacing gin, takes the classic in a new, slightly more earthy direction. If you prefer a slice of orange as the garnish instead of a twist of peel, go right ahead.
Matador Norteño
A splash of pineapple juice fine-tuned with some lemon brightens sotol, a spirit with yeasty character and chamomile flavor. Pineapple is a reliable ingredient for most Mexican spirits. The drink is easy to assemble and the recipe can be doubled or even increased to a pitcherful for a party. If you plan on including agave drinks in your repertory, it pays to have agave syrup on hand for the most felicitous sweetener.
Mexican Table Sauce
Stuffed Mexican Flank Steak
Chili-Roasted Pumpkin Seeds
Fruit Salsa With Chipotle Puree
Grilled Skirt Steak With Mixed Peppers
Tomato-and-Pumpkinseed Salsa
Sikli’ p’aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Chicken With Pumpkin Seeds
Chicken With Orange Juice and Vanilla (Pollo Papantla)
This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.
More or Less Mexican Harvest Stew
Almost-From-Scratch Corn Tortillas
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Corn Tortillas From Masa Harina
In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe.
Tortillas
Slow-Roasted Pork for Tacos
To make tacos for a crowd, you can’t do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won’t go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don’t lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Grilled Scallops and Avocado Corn Burritos
Cold Veal Soup With Salsa Verde
Roasted Pepper Tacos With Cream
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Beef Ribs with Mol Coloradito
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Classic Margarita
Tacos With Carnitas And Avocado Butter