753 mexican recipes

Did you forget to pick up salsa at the grocery store? Don't worry! This quick and easy recipe will not let your tortilla chips become lonely!

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

Quick pork fajitas marinated in orange juice, vinegar, cumin, and oregano then stir-fried with peppers and onions. From fridge to table in 25 minutes flat.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Try this tasty and simple snack made of cheddar cheese and monterey jack cheese.

A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.

Flour tortillas filled with grated cheese, black olives, tomatoes, onions, and jalapeños cook in a sandwich maker for crispy quesadilla pockets in just 3 to 5 minutes.

Jalapeno seasoning salt blends garlic salt, celery salt, jalapeno powder, and chili powder into an all-purpose Tex-Mex spice rub. Five-ingredient pantry shake-up for grilled meats, roasted veg, popcorn, and margarita rims.

Chicken enchilada casserole with corn tortillas, ranch-style beans, green chiles, and Monterey Jack in a creamy chicken-broth-and-cheese sauce. Tex-Mex comfort food for weeknights or potlucks.

Impossible Mexican pie made with seasoned ground beef, green chilies, Monterey Jack cheese, and a Bisquick batter that forms its own crust as it bakes. Dinner in 40 minutes.

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Pace guacamole, the four-ingredient shortcut guac built on ripe avocados, Pace picante sauce, lemon juice, and salt. No dicing onions, tomato, or chiles, the picante does all that work.