154 mexican con recipes

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Simple guacamole with avocado, cumin, oregano, parsley, and taco seasoning. No-cook dip ready in 10 minutes, great with tortilla chips or raw veggies.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

This cheesy and delicious dish is fun to make and perfect for lunch!

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.