Mexican Recipes

Slow cooker Mexican flank steak rolls stuffed with tamales, braised in tomato sauce, and topped with Monterey Jack. A creative Tex-Mex crockpot dinner.

Homemade taco seasoning from pantry spices like cumin, chili powder, and paprika, with no fillers or preservatives. Control the salt and heat yourself and skip the packet for fresher, bolder flavor.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Nacho cheese soup loaded with potatoes, corn, cheddar, and picante sauce. Uses an au gratin potato mix for a shortcut cheese base that's thick and rich.

Bean fajitas: black beans, zucchini, bell pepper, and onion tossed with chili and cumin, rolled in warm tortillas with salsa, yogurt, and Monterey Jack. A vegetarian weeknight win.

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.

Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.

Authentic Texas border chili with coarsely ground beef shank, chorizo, fresh serranos, and toasted cumin seeds simmered 4 to 6 hours in pureed tomatoes and beer. No beans. No apologies. This is the real thing.

Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.

Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.

Fiesta shrimp dip with cream cheese, Thousand Island dressing, picante sauce, and horseradish. A 10-minute party dip with sweet-tangy-spicy flavors and chunks of shrimp throughout.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.