Mexican Recipes

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

La sabana: a Mexican restaurant classic of paper-thin beef filet pounded to the size of a plate, flash-seared with lime, and served with refried beans and salsa. Four seconds on the griddle, no more.

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Fajitas-on-a-stick turn beef fajitas into grilled skewers: sirloin marinated in Italian dressing and lime, woven onto sticks and grilled with peppers and onion, then tucked into tortillas with all the fixings. A fun cookout twist.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.

Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.