Mexican recipe collection

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Habanero tomato guacamole: ripe avocados blended smooth with a whole habanero, fresh garlic, cilantro, and cumin, then folded with diced tomato and red onion. A fiery Mexican party dip.

Beef vegetable soup with egg noodles in a spicy Italian tomato broth. Ground beef, frozen vegetables, oregano, chili powder, and cayenne make this a filling one-pot meal topped with Parmesan.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Homemade flour tortillas need just four ingredients and a hot griddle to beat anything store-bought: soft, pliable, lightly blistered rounds ready to fold around tacos, burritos, and fajitas.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Spicy chicken quesadillas with chili sauce, fresh jalapeno, and melted cheddar in crispy flour tortillas. Ready in 30 minutes, serve with salsa and black beans.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.