784 mexican recipes

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Seafood wrapped 'n rolled: grilled shrimp and lobster tossed with sesame oil, crisp bok choy, and bean sprouts, rolled up in soft flour tortillas. A fresh, fast Asian-fusion seafood wrap.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.