Mexican Recipes

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Vegetarian Mexican pizza with a homemade cornmeal crust, taco sauce, chili beans, bell pepper rings, and melted Monterey Jack. A pantry-friendly Tex-Mex pizza built in 40 minutes from scratch.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

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.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

Sunglasses-shaped sugar cookies with crushed Life Savers melted into the lenses for colorful stained-glass centers. A fun baking project kids love.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Mexican red onion soup slow-caramelized with cumin, coriander, oregano, allspice, and cinnamon, brightened with orange juice and red wine vinegar. A spice-warmed take on French onion.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.