139 mexican con recipes

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Crispy Mexican style dumplings, like super-mini burritos.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

Plump shrimp tossed with smoky chipotle butter and piled onto warm corn tortillas. Mexican-style shrimp tacos with creamy avocado and ranchero sauce in 40 minutes.

A delicious lasagna dish that's packed with fresh spring vegetables. Use corn tortillas instead of the traditional lasagna noodles to make it a healthy yet tasty meal.

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

Bring some Mexican fever into your kitchen with this dish that will make your tastebuds have a fiesta!

Grilled guacamole burgers topped with homemade avocado salsa, chili powder, and red pepper on toasted English muffins. A smoky, creamy Mexican-inspired burger recipe ready in 30 minutes flat.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Indulge yourself into this savory pie made with ground beef, sour cream and a pinch of mexican seasoning.

Easy chicken and bean enchiladas rolled in corn tortillas with hearty baked beans, picante sauce, and melted cheese. A 5-ingredient Mexican-inspired dinner baked in 30 minutes for a warm, saucy, family-friendly meal any night of the week.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

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.