753 mexican recipes

A scrumptious casserole made with chicken, hot chili peppers, cheddar cheese and cream of chicken soup.

Baked red snapper topped with cumin, cilantro, Anaheim chile, mushrooms, tomato, and melted cheddar-jack cheese. Mexican-spiced fish on the table in 45 minutes.

Taco quiche with seasoned ground beef baked in a tortilla-lined dish with eggs and cheese, topped with sour cream, avocado, and tomatoes. Where Taco Tuesday meets brunch. Feeds 8.

No-cook Tex-Mex tuna salad tossed in a creamy picante-cumin dressing with olives and green onions. Serve in taco shells or over chips for a quick lunch.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Banana and strawberry are not only good in smoothie, but they are also great in margarita. The creamy texture and fruity flavor make the margarita tastier and more flavorful.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.