518 mexican recipes

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Turn leftover turkey into crispy corn tortilla tacos loaded with a spicy tomato-onion filling, mashed avocado crema, shredded lettuce, and Monterey Jack. A healthy post-Thanksgiving dinner in under 40 minutes.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.