527 mexican recipes

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Southwest beef fajitas: thin-sliced round steak marinated in lime, chili, and garlic, broiled fast and tucked into flour tortillas with salsa, relish, and guacamole. Authentic Tex-Mex, 40 minutes.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Basic Green Sauce blends spinach, green chili, tomato, garlic, and oregano into a smooth base, then finishes with sour cream for a creamy Mexican-style green sauce. Ready in 30 minutes.

Homemade margarita liqueur infused with orange and lime zest spirals in silver tequila with Cointreau. Sip it straight, over ice, or use it as a pre-mixed cocktail base.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.