Mexican Recipes

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Mexican cheese dip made in the microwave with cheddar, jalapenos, garlic, tomatoes, and a quick roux for thickness. A from-scratch queso dip ready in about 10 minutes, no Velveeta needed.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Tostada pizza with a homemade biscuit-style crust topped with refried beans, taco-seasoned beef, melted cheese, and fresh lettuce and tomato. Ready in 30 minutes.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.

Chicken tacos with rice featuring flour-dredged browned chicken simmered in chili sauce, Worcestershire, dry sherry, and chicken broth. A saucy, Mexican-inspired skillet dinner over fluffy rice.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.