784 mexican recipes

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Warm tortillas loaded with shredded smoked turkey, black beans, pepper jack cheese and crunchy coleslaw, drizzled with a sweet honey barbecue sauce. Dinner in 20 minutes flat.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Florida Keys black bean dip blended with balsamic vinegar, orange juice, red onion, and garlic. No-cook, five ingredients, ready in minutes.

Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

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.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!