Mexican recipe collection
2,161 Mexican recipes
Mexican cookery, strongly influenced by other Central American countries, combines ancient Indian traditions with the influence of Spanish colonits.
The cuisine of local population relied upon braising and steaming in a tightly covered pan with little liquid. This explains the great diversity of ragouts and sauces, also served with boiled or roast dishes.
So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.
Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.
Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.
Green chili tamale pie layers seasoned ground beef and green chiles under a cheddar cornmeal crust that bakes up golden and crusty. Tex-Mex casserole comfort, all in one dish.
Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.
A double delicious breakfast that combines both omelet and guacamole. It's easy to make, very tasty and gives you enough nutrients to start up your new day.
An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.
Make this easy, tasty yet nutritious burrito for breakfast, lunch, or any time of the day when you feel hungry. It not only fills you up, but also provides you all kinds of nutrients.
Cheese-stuffed hamburger patties with four global variations: French with brie, Mexican with Monterey Jack, Italian with mozzarella, and Greek with feta. Grilled over charcoal.
Homemade Mexican chorizo from scratch: ground pork seasoned with paprika, chili powder, cinnamon, clove, and garlic, then bound with vinegar and dry sherry. Heat level is yours to dial.
Homemade taco sauce simmers fresh peeled tomatoes with green chilies, onion, cumin, and oregano for 90 minutes, then water-bath cans into shelf-stable pints. A pantry stocker that beats anything in a jar at the grocery store.
Very hearty and flavorful. The goat cheese complements the chili nicely. I took the advice of the previous reviewer and let it simmer for a couple hours after I mixed everything together.
A vibrant Mexican-inspired breakfast featuring creamy avocado, poached eggs, warm refried beans, and zesty salsa, served on a bed of crisp lettuce. Perfect for a quick, flavorful brunch.
Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.
This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.
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