2,209 mexican recipes

Chicken Alejandro: chicken breasts simmered in a salsa-and-orange sauce with cinnamon, cloves, and bay. A Mexican-inspired sweet-savory dinner served over rice in under an hour.

Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

Mexican fruit dessert with fresh oranges, bananas, and strawberries tossed in Kahlua coffee liqueur and topped with sweetened whipped cream and cinnamon. A no-cook, no-bake dessert ready in 20 minutes.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

A club sandwich meets a burrito: ham, turkey, and Swiss cheese rolled up in a flour tortilla with lettuce and sprouts. A 5-minute no-cook lunch wrap that's light, fresh, and totally portable.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Slow cooker chicken enchilada casserole layered with flour tortillas, creamy soup sauce, green chili salsa, sour cream, and melted cheddar. Feeds a crowd of 12.

Creamy chili-spiced cream cheese log rolled in chopped pecans and Monterey Jack. This no-bake appetizer takes 10 minutes to make and pairs with crackers, veggies, or tortilla chips.