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The best Mexican recipes - 229 recipes

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This is a hearty mexican vegetarian chili

  • 2 pkg vegan chick'n strips
  • 3 cans white kidney beans
  • 1 sweet onion
  • chopped
  • 1/2 red onion
  • chopped
  • 4 jalapenos
  • diced
  • 2 banana peppers
  • 4 poblano peppers
  • 1 tbsp garlic
  • minced
  • 1 tbsp cumin
  • 2 tbsp coriander
  • 2 tsp ancho chili powder
  • 3 cups vegetable broth
  • to desired thickness
  • 1/3 cup lime juice
  • 2 cups sour cream
  • 1/4 cup cilantro
  • Tortilla chips
  • to serve
4.1/5 (12 Votes)

By

Best ever

  • Salsa
  • This is the original recipe. I usually do a double recipe and still only use 2 cups of sugar (so 1 cup for a single recipe). This year I did it with jalapenos
  • but the one you had was pretty much this recipe exactly. You do need to do the long salt bath to remove water from the salsa. The veggies I just do by look as I am too lazy to do them exactly.
  • Salsa
  • • 12 ripe tomatoes
  • • 1.5 green peppers diced
  • • 2.5 cups of diced celery
  • • 2 cups of chopped onion
  • Pour 1/3 cup of salt over veggies and let stand 8 hrs then drain and rinse
  • Mix 2 cups white sugar
  • 1.5 cups vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp crushed chiles
  • 1 tsp mustard seed
  • 1/2 tsp chives
  • Combine all ingredients in a large pot
  • bring to a slow boil over medium heat. Cook for 15 minutes
  • add 4oz can of tomato paste. Cook another 15 minutes then bottle.
4.1/5 (7 Votes)

By

Peel the avocado. Mash it with the help of the fork

  • 1 ripe avocado
  • 1 tomato
  • 1 serano chill
  • 1/4 red onion
  • 1/4 cup cilantro
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin seeds roasted
  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika
  • 2 tbsp lemon juice
4.1/5 (10 Votes)

By

Biscuits that will melt in your mouth

  • 3/4 cup of butter
  • 1 tsp of vanilla
  • 1 tsp of almond extract
  • 5 tbsp of brown sugar
  • 1.5 cups of flour
  • 2 tsp of cold water
  • 1 cup of chopped pecans
  • 1/2 of icing sugar
  • Granulated sugar
3.6/5 (48 Votes)

By

In a bowl dice tomatoes and green pepper

  • 3 tomatoes
  • 2 ripe avocados
  • 1 green pepper
  • 2 spring onions
  • 15 ml olive oil
  • 2 tsp Chilli garlic sauce
  • Salt and Pepper
3.7/5 (44 Votes)

By

shredded chicken served in a soft fried corn tortilla with monteray cheese rolled together and topped with a chile ...

  • start off by getting a large pot of water on the stove at about medium/high once it starts to simmer add 4/5 medium to large chicken breast or thighs will do as well. set them into the almost boiling water and season the water with 2 teaspoons of seasonall
  • 1 teaspoon of garlic salt and pepper to taste. let cook for about 45 min. or until chichen is fully cooked threw. while this is cooking start a small frying pan on med/high and put about a half cup of oil in what ever kind you prefer and begin frying your corn tortillas about 10 seconds per side your gonna fry around 20-25 tortillas once done with this step grate 1 and 1/2lbs of cheese set aside now grab a large can of la victoria green sauce you can find this in your local grocery store in the hispanic isle. put sauce in med. sauce pan to warm. chicken should be done drain and let cool. once cooled shred into bite size pieces and start to assemble the enchiladas. to assemble you dip the tortilla in the sauce carefully cause the items will be hot once dipped set in a baking tray open and set a 2oz of chicken evenly on the tortilla longways so its easy to roll like a tube on top of the chicken sprinkle 1oz of cheese and roll continue this until tray is filled up once the tray is full pour left over sauce on top of the entire tray and repeat this step with the cheese. preheat your oven to 350 degrees set baking tray in oven until cheese is melted take out and enjoy.
4.5/5 (17 Votes)

By

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot

  • 1 lb boneless chicken
  • cut into small bite-sized pieces
  • 1 Tbsp olive oil
  • 2 Tbsp dried minced onion flakes
  • 1 tsp garlic powder
  • 1 jar (12oz) enchilada sauce
  • 1 (15oz) can black beans
  • drained and rinsed
  • 1/4 cup low-sodium chicken broth
  • 1 cup salsa
  • 1/2 cup heavy cream
  • 8 oz campanelle pasta (or penne)
  • 1 cup Pepper Jack cheese
  • shredded
  • 2 Tbsp chopped fresh parsley or cilantro
4.1/5 (6 Votes)

By

My twist on chicken enchiladas

  • 4 boneless
  • skinless chicken breasts that have been either poached or cooked ahead of time in the crock pot
  • 1 -24 count package of CORN tortillas (you need 16 tortillas for this recipe)
  • 1 small can of green chili
  • 1 12 oz can cream of chicken soup
  • 1 12 oz can of green enchilada sauce
  • 4 cups shredded Mexican cheese blend OR Mild/Medium Cheddar Cheese Shredded
3.9/5 (20 Votes)

By

After many trials and errors, this is my favorite guacamole recipe

  • -2 avocados
  • -cumin
  • -garlic powder
  • -hot sauce (preferable green habanero or jalapeno)
  • -juice of one lime
  • -salt (to taste)
  • -small handful of freshly chopped coriander
4/5 (10 Votes)

By

Cook and serve!

  • Beef or chicken
  • Tortilla
  • Green peppers and onions
  • Salsa
4.4/5 (16 Votes)

By

Preheat oven to 350 ° F

  • 3 eggs
  • 3/4 cup of raising flour
  • 1/3 cup of olive oil
  • 2 tsp olive oil flavored with sun-dried tomatoes
  • 1/2 cup whipping cream
  • 1 cup of grated Cantal
  • pepper
  • 3.5 oz chorizo ​​cut into rings
  • 1/2 bell pepper cut into squares
  • 1/2 cup of salted peanuts
  • ground paprika
  • Sesame seeds
4.4/5 (43 Votes)

By

Heat a nonstick skillet over medium high heat

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp ground red pepper
  • 3/4 tsp salt
  • divided
  • 4 (6 oz) skinless
  • boneless chicken breast halves
  • 1 1/2 tsp olive oil
  • 1/2 cup diced peeled mango
  • 1/2 cup diced peeled avocado
  • 1/2 cup chopped tomato
  • 1/3 cup pre-chopped onion
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 Tbsp minced jalapeno pepper
  • 8 corn tortillas
4.4/5 (14 Votes)

Any burning questions? Our chefs answer!

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