527 mexican recipes

Homemade taco sauce simmers fresh peeled tomatoes with green chilies, onion, cumin, and oregano for 90 minutes, then water-bath cans into shelf-stable pints. A pantry stocker that beats anything in a jar at the grocery store.

Avocado tacos pile creamy mashed avocado seasoned with onion and garlic onto warm corn tortillas, finished with fresh cilantro and a hit of jalapeno hot sauce. A fast, fiber-rich vegan taco in about 20 minutes.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

A quick and easy breakfast scrambled eggs with some Mexican flair!

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Chipotle peppers are getting more popular and many recipes call for only one or two chipotle peppers. Here's a step by step tip on how to not waste the whole can for one pepper.

Learn how to make Tortilla Espanola, a Spanish Omelet. In Spain, a tortilla isn't the cornmeal flatbread we think of but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars and an easy dinner to make after an evening of celebrating.

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

Asian guacamole reimagines the dip with diced avocado, pickled ginger, rice vinegar, wasabi, and toasted sesame seeds. Served with crispy baked potsticker chips for a Pacific Rim appetizer.

A quick and easy enchilada sauce that you can make in about 10 minutes.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.