527 mexican recipes

Gary's hot sauce packs 20 jalapenos boiled with garlic, onion, oregano, and cilantro, then blended with crushed tomatoes and Rotel. Seriously spicy homemade salsa.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Light chicken and avocado tacos top crisp shells with sliced chicken, lettuce, tomato, and red pepper, then drizzle with a creamy mashed avocado-yogurt dressing. Ready in 15 minutes for a healthy weeknight meal.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

No-bake low-calorie fruit truffles made with mashed bananas, orange juice and zest, ground almonds, rolled in cocoa and crushed almond coating. Naturally sweet, gluten-free.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.