2,209 mexican recipes

Easy tortilla soup with pureed tomatoes, garlic, green pepper, and onion in chicken broth, topped with crisp baked tortilla strips and Monterey Jack cheese. A 35-minute weeknight Mexican soup.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Food processor guacamole with mayonnaise for extra creaminess, onion, lemon, and crushed chilies. Pulsed to a chunky cottage-cheese texture in under 5 minutes.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Homemade picante sauce simmered with canned whole tomatoes, fresh jalapenos, onion, and apple cider vinegar. Adjust the heat by adding more peppers. Serve chilled with chips.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Marinated shrimp piled into ripe avocado halves with pickled jalapeño, sweet onion, and a zippy lemon-vinegar bath. A no-fuss Mexican-inspired starter that's bright, cool, and creamy.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.