Each flavorful taste of Mexican cuisine is centuries in the making and tradition and heritage are at its heart. More often than not, recipes are passed down generations with little consideration as to exact measurements and more emphasis on muscle memory. Luckily for us, some have sat and recorded what it takes to make recetas de comida Mexicana muy deliciosas.
Served over rice or plain pasta, camarones con rajas consists of sauteed shrimp in a creamy sauce of garlic, onions, poblano peppers and cilantro. Be sure to add salt to the boiling water and avoid other common pasta cooking mistakes as you prepare the noodles.
Comfort food done Mexican style. On a chilly or gloomy day, nothing beats albóndigas — ground beef meatballs made with tomato, garlic and more all seeped in a clear vegetable broth. Squeeze in a hint of lime, put on your chanclas (house shoes) and call it a productive night in.
Courtesy of Bits and Bites Blog
Best served with pork dishes like tacos al pastor, this pineapple habanero salsa makes for good summer barbecue eating.
A sauce for anything from enchiladas and tacos to shrimp or chicken, mole may seem like a Mexican mystery sauce. Admittedly, its contents are cause to scratch your head: chiles, tomatoes, sesame seeds, lots of peanut butter, raisins and much more. But mole just works.
First seared on the skillet then transferred to the oven for a final bake, this arroz con pollo is anything but boring. Seasoned with garlic, brown sugar, lemon pepper and more, this dish does not shy away from seasoning, a cooking tip our abuelitas knew well.
So fundamental to Mexican cooking, pozole has earned two spots on this roundup. In English, pozole translates to hominy, the ground corn used to make grits, a southern U.S. breakfast essential. In this first pozole recipe, the hominy is drained and cooked alongside shredded chicken (or pork) in a red sauce.
A sure-to-impress dessert easy enough for you to make yourself, flan is creamy and scrumptious and great for a fancy dinner at home.
This roasted tomato and tomatillo salsa packs a double-punch. While some salsas may use either tomatoes or tomatillos, this recipe calls for both.
The perfect remedy for when salsa sets your tongue on fire, horchata makes an ideal summer beverage too. Let water, two cinnamon sticks and long-line rice sit overnight. The next morning, use a sieve — a common kitchen tool — to strain any remaining rice, blend in sweet condensed milk and pour over ice.
From chilled horchata to hot champurrado. This express edition uses rich Mexican chocolate and masa harina as a base. Chocolate is just one of several foods you didn’t know had caffeine, so swap out your morning coffee for this hearty replacement.
These potato chorizo taquitos are baked, not fried. The crispiness may be turned down a notch, but the flavors stay the same. Word of wisdom: resist the urge to peep inside the oven too often as your taquitos bake. Wait until about 15 minutes after the taquitos have been placed inside. Learning to let food be as it cooks is a restaurant secret every home cook should know.
This cocktail’s origins can be traced back to Vida Verde, a Mexican bar in Midtown New York City. Crushed blackberries, an ounce of lime juice, tequila and St. Germain make for a delicious drink for the happiest of happy hours.
Save time on meal prep by preparing these baked taquitos the night before. That way all that’s left to do in the morning is to pop them in the oven for just under 20 minutes. Personalize the taquitos to your taste. Add what you like and substitute what you don’t.
Chef Jose Flores of Brooklyn's de Mole crafted this flavorful guajillo sauce to put on basically anything at the restaurant, but most importantly the fajitas. Make the sauce ahead of time and store in the refrigerator for up to a week for optimal flavor.
In English, tostada simply means toasted. Pile your toppings high with grilled chicken, healthy veggies and your favorite salsa.
Pie crust can be used to make more than iconic pies. Press the crust dough into muffin tins, cover with foil to hold shape and bake. Stuff the crusts with your choice of breakfast meat, green chili salsa, heavy cream and cheese.
Looking to empty out a few cartons of milk? Rest assured. This recipe contains a whole lot of milk. But unlike the recipe name may suggest, there are actually four milks required to make this delicious cake: regular milk, condensed milk, evaporated milk and whipping cream.
A cross between soup and rice, sopa de arroz makes a convincing case for cooking rice in supposedly soup broth. In the recipe, replace long grain rice with fideo (vermicelli pasta) to turn your sopa de arroz to sopa de fideo.
Soon-to-be moms, this one’s for you. This burrito bowl takes no longer than 15 minutes to prepare and contains quinoa, a must-add to any pregnancy diet.
Chili pepper is the key ingredient in camarones a la diablo. The shrimp based dish packs a wave of heat that’s complemented by the addition of tomato sauce, red onion and lime juice.
Whether they were your favorite treat at the amusement park or you grew up watching your abuela make them in the kitchen, churros are a crowd favorite. The fried dough sticks are coated in sugar and cinnamon, making a dessert that shines down to the last bite (plus the finger licking that follows).
Boozy tacos anyone? In this recipe from Esteban Castillo, author of Chicano Eats, chicken is marinated in a blend of tequila, orange juice, serrano peppers, cilantro and more. The tangy combo has a dynamic blend of flavors that are brought to life when then chicken is tossed onto the grill.
Like eggs Benedict, huevos rancheros is a dish that commonly appears on brunch menus across the country. The yolk from the slightly runny eggs coats the salsa and tortillas and gives the dish a savory, buttery flavor. It’s so good that you shouldn’t have to wait to go out to get it, add it to your breakfast rotation ASAP.
If you’re looking for something to satisfy your sweet tooth, make it jamoncillo de leche. The milk-based fudge is smooth, rich and easy to prepare (plus it only requires four ingredients).
Pico de gallo needs no introduction, the tomato and onion based mixture makes appearances on tacos, in burritos and more. Serve it as a topping or use it as a salsa for dipping tortilla chips in. This no-frills recipe makes it work with anything.
To make this recipe correctly, you’ll need to give yourself some extra time to let the pork marinate (overnight is preferable). Once cooking, add it to a tortilla with your burrito fillings of choice, like beans, rice, shredded cheese, avocado and lettuce.
Store-bought salsa gets the job done, but when you want something really fresh and flavorful it’s best to do it yourself. This homemade green salsa is made with roasted tomatillos and jalapenos. You can use it to boost the flavor of everything from tacos to grilled salmon.
Traditional Mexican Chalupas are made of a simple corn masa dough that is fried and topped with a variety of fillings. The crispy street food can be prepared up to two days in advance and stored in an airtight container until it’s ready to be served.
One great filling option for chalupas is this shredded chipotle chicken. If you’re short on time use rotisserie chicken instead of cooking and shredding the protein from scratch. Serve it with one of these tequila cocktails to complete your Cinco de Mayo meal.
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