Mexican Recipes
504 recipes found
Summer Tacos with Corn, Green Beans and Tomatillo Salsa
Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.
Tangy mango salsa
Mango and bell pepper salsa
Addictive Avocado Salsa.
In Austin there are many versions of creamy green salsa served with tacos. Traditionally, jalapeños are blended with oil to create the creamy texture. In my version, avocado replaces oil and lends a new flavor to an old recipe. Next time you make your favorite tacos, serve them with some of this spicy Addictive Avocado Salsa.
Frozen Watermelon Margarita
What’s better than an icy cold slice of watermelon on a hot day? An icy cold frozen watermelon margarita! Allow at least 30 minutes to freeze the watermelon. Or, if you want to prepare ahead of time, freeze it for up to 24 hours before you assemble the cocktail.
Grilled Cactus Paddles (Nopales)
Nopales are the paddles of oputina (prickly pear) cactus, commonly found in Mexico. In this recipe, they are great grilled and taste a little like green beans.
Margarita
Tequila, lime, a touch of orange in the form of triple sec and salt (if that's your thing) is all you need to make a great margarita. No one really knows the true history of the cocktail — there are as many origin stories as there are variations of the beloved drink — but it's a practically perfect drink nonetheless. (Try a frozen margarita, too.)
Paloma
This lively cocktail is arguably the most refreshing highball. Try to find Squirt or Jarritos grapefruit soda if you can.
Homemade Flour Tortillas
In this recipe, handmade flour tortillas are made with a surprising tip that enables you to shape the tortilla with ease using a traditional tortilla press.
Homemade Dulce de Leche
Caution: before you proceed with this recipe, know that dulce de leche is dangerously addictive. It's perfectly sweet and rich—without being too much.
Nicaraguan Guacamole
When I was 17, I spent a summer living and working in semi-rural Nicaragua. In my down time, I spent a lot of time in people's kitchens, eating and learning. Of all the delicious homey foods I learned to make, this one was the most surprising: a chunky guacamole made with avocado, onion, lime juice, and hard-boiled egg. The flavor is clean and sharp, and the squishy avocado, chewy egg, and crunchy onion give it a wonderful texture. Fresh cilantro is nice, but optional--the guacamole will still taste great without it.
Easy Chipotle Chicken Relleno
I developed this super quick and easy filling for our family's annual tamal-making explosion, and it has proved to to be useful for much more than that! My favorite is to top a fluffy masa cake with the chicken filling, and garnish with cotija, cilantro, and a squeeze of lime--especially if that masa cake is made with cheese enriched tamal batter grilled on a skillet--but also super topping a fresh, steamed corn tortilla. Use tiny torillas or good quality corn chips for appetizers..
Super Simple Single Serving Breakfast Quesadilla
What could be easier than just sticking some cheese and the tortilla atop the egg and frying it all together? Easy-peasy Single Serving Breakfast recipe.
Chipotle Caramel Sauce
Basic caramel sauce needed a twist... A spicy one. And my lately obsession for chipotle chilies came to my mind when I thought of making this heavenly treat.
Homemade Corn Tortilla Chips
It's easy to make homemade tortilla chips for salsa or guacamole, or making nachos. Try this masa harina recipe and you'll never go back to store-bought.
Simple, Spicy Chile Con Carne
My boyfriend's dad is an excellent cook who specializes in "cheap feasts." He was gracious enough to share this recipe with me. The ingredient list may be simple, but its spicy flavor pack a big punch. And the left over chile is great on everything from salads to eggs.
Short Rib Chili Nachos
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream. They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
Frijoles Negros (Cuban Black Beans)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Roy Choi’s Pico de Gallo
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.
Jalapeno tequila margarita
This cocktail has a kick! One sip, and you'll be saying Ole!
Frank Dorn's Enchiladas with Chicken
Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate.
Nacho florets
This Nacho Cupcakes recipe is made in a muffin tin. The basic ingredients are tortillas, beans & cheese. Any other topping beyond that is entirely up to you.
Chicken Skin Tacos
Nate Gutierrez, the chef and owner of Nate’s Taco Truck and Nate’s Taco Truck Stop in Richmond, Va., could not stop snacking on the skin left over from his roast chickens. So, he decided to make chicken skin crisp on his flattop and offer it in a taco. The chicken-skin tacos sell out whenever they are on the menu. This recipe is adapted from his work: chicken breasts are cooked, the skin crisped and the meat shredded, and the whole thing stuffed into a tortilla. Top at will.
Grilled Mexican Corn (Elote Loco)
This elote loco recipe—aka grilled Mexico corn—is smothered in mayo, and topped with fresh cheese and chili powder. What else can you ask for?
5-Minute Tomatillo Salsa
Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.