Mexican Recipes

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.

Orange carne asada is grilled sirloin marinated in orange juice, lime, and cider vinegar with oregano, then topped with orange slices that char on the grill for a smoky-citrus crust.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

Mexican-style broiled flank steak marinated overnight in lime juice, garlic, and oregano. Slice thin against the grain and serve with tortillas and guacamole.

Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Lime and oregano marinated flank steak broiled 10 minutes and sliced thin for tacos. Overnight marinade with garlic and olive oil tenderizes London broil into juicy carne asada.