753 mexican recipes

Grilled Cornish hens roast halved in the oven, then get glazed with plum barbecue sauce during the final 45 minutes until tender and sticky. Elegant personal-sized dinner from just 2 ingredients.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

Enchilada casserole layered with corn tortillas, a prepped beef-tomato freezer mix, olives, and two cheeses. A make-ahead Mexican-style casserole that pulls dinner from the freezer to the table.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Dilly brunch pockets are folded corn tortillas stuffed with scrambled eggs, Canadian bacon, fresh dill, tomato, and cheddar. A baked, handheld brunch dish that feeds six and bakes in 20 minutes. Make-ahead friendly.

Breakfast tacos with crispy bacon, pan-fried potato chunks, and soft-scrambled eggs in warm flour tortillas. Serve with pico de gallo, hot sauce, and fresh cilantro.

Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.

Huevos en rabo de mestiza, Mexican eggs poached in a tomato and green chile broth topped with melted Monterey Jack. Traditional vegetarian desayuno, ready in 30 minutes.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.