446 mexican recipes

Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.

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

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Authentic Mexican chorizo made with pork, toasted ancho and pasilla chilies, whole spices, and vinegar. Cure it for 3 days and the flavor deepens into something store-bought can never touch.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

Chunky beef chuck and Spanish chorizo simmered for 3 hours in a bold, beer-laced chili with plum tomatoes, cumin, and Mexican oregano. No beans in the pot. This is Texas chili done right.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Poached eggs nestled on warm corn tortillas with sliced avocado, a smoky green chile-tomato sauce, and melted Monterey Jack. California's laid-back take on huevos rancheros.

Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.