2,176 mexican recipes

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Tex-Mex tostadas with deep-fried flour tortillas piled with pork, Rotel tomatoes, refried beans, shredded cheese, lettuce, avocado, and sour cream. Family-style Southwest dinner.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Mexican red snapper tostadas with herb-poached fish, fried tomato-olive topping, and shredded lettuce on crispy tortillas. A traditional Huachinango preparation from scratch.

A no-fuss Mexican chili built on ground beef and sliced chorizo simmered with green chilis, onions, garlic, and stewed tomatoes. No beans, no complicated spice blends. The chorizo brings all the heat and flavor.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.

Sirloin strips sautéed with mushrooms, serrano chiles, cumin, and a splash of dry sherry. Wrapped in warm flour tortillas with salsa, avocado, and yogurt. Fajitas in 20 minutes flat.

This cheesy and delicious dish is fun to make and perfect for lunch!