2,209 mexican recipes

Turkey enchiladas with sour cream and cheddar in corn tortillas, topped with a homemade green chile and tomato sauce. A great way to use leftover turkey.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.

Shrimp fajitas marinated in soy sauce, lime juice, and cilantro, then sauteed with red and green bell peppers. Wrapped in warm flour tortillas with tomatillo salsa.

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Rancho California rice casserole layered with sour cream, cottage cheese, whole green chiles, and sharp cheddar. A creamy Tex-Mex side dish that bakes up bubbly and golden.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Southwestern simmered beef stew with round steak, green chilies, stewed tomatoes, cumin, and oregano. A thick, chile-spiced braise that turns tough beef fork-tender.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.