766 mexican recipes

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

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

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Eggs poached in a simmering skillet of tomatoes, jalapeno, and cilantro, then topped with toasted ground pumpkin seeds. A quick Yucatan-style breakfast in 20 minutes.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.

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.

Stuffed jalapeno peppers with a creamy filling of cream cheese, boiled eggs, mayonnaise, onion, and garlic salt. A no-cook, chilled appetizer with tangy heat in every bite.

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.

Potato skin nachos swap tortilla chips for crisp russet potato shells topped with taco sauce, cheddar, jalapeños, garlic and parsley. Gluten-free game-day bites with crunch.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.