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.
Amaretto-spiked cream cheese sauce spooned over fresh berries. No-bake dessert that's creamy, tangy, and boozy in just 10 minutes.
Mexican chicken and rice is a one-skillet 30-minute weeknight dinner with chicken, salsa, corn, and Minute Rice, finished with melted cheddar. Pantry ingredients, real flavor.
Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.
Quick chicken and kidney bean skillet simmered with chili spices in V8 juice, ready in under an hour for an easy weeknight dinner over rice.
Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.
Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.
Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.
A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!
Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.
A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.
Australian Dinkum Chili packs cubed sirloin, ground beef, ground pork, and bacon into a beer-braised, slow-simmered pot with ground chiles and a touch of brown sugar. Three meats, one legendary bowl.
Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.
Smooth, creamy avocado and raisin dip blended with lime juice in just 5 minutes. The raisins add a sweet chewiness that makes this a surprising twist on guacamole. Scoop it up with chips, crackers, or raw veggies.
Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.
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