mexican recipes
Bring the taste of Mexico into your home with these delightful recipes.
Potato Chorizo Gordita Filling
mexicanfoodjournal.com
Potato and chorizo guisado is great for filling gorditas and tacos. Preparation is super simple and it’s packed with flavor.
submitted by mexfoodjournal
Clemole Rojo De Pollo
mexicanfoodjournal.com
Mexican style chicken stew with a red guajillo chile and tomato broth prepared with white corn, chayote, zucchini squash, green beans, and epazote.
submitted by mexfoodjournal
Mexican Beef Rolls In Tomato Sauce
mexicanfoodjournal.com
A unique recipe for Mexican beef rolls stuffed with bacon and banana and cooked in a mild tomato sauce based on a dish from the cookbook "La Cocina Mexicana de Socorro y Fernando Del Paso."
submitted by mexfoodjournal
Enchiladas with Bean Sauce – Enfrijoladas
mexicanfoodjournal.com
Enfrijoladas de jamón take me back to my childhood. The kitchen wasn’t just the most important room in the house where my mother cooked delicious meals but also where she made memories.
submitted by mexfoodjournal
Fish Tacos with Pico De Gallo
mexicanfoodjournal.com
Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried.
submitted by mexfoodjournal
Chipotle Fish Taco Sauce Recipe
mexicanfoodjournal.com
The easiest, tastiest fish taco sauce ever. Saying “ever” sounds a bit over the top but it’s true. The sauce is mild, yet tangy, smoky and smooth and really brings out the flavor in fish.
submitted by mexfoodjournal
Red Pork Pozole Recipe
mexicanfoodjournal.com
Red Pork Pozole soup is my favorite Mexican dish hands down. It’s simple, earthy, rich and satisfying. Pozole is pork or chicken – this recipe calls for pork – and hominy in a mildly spicy guajillo.
submitted by mexfoodjournal
Mexican Red Rice
mexicanfoodjournal.com
Enjoy this rustic Mexican Red Rice also known as Spanish rice. It’s a great side dish for beef, chicken or enchiladas with a much bolder taste than plain white rice. It’s very easy to make and will be
submitted by mexfoodjournal
Baked Three Layer Mexican Dip
thewellnesswalnut.com
Three layers, three ingredients, one delicious and comforting Mexican dip recipe to make for your next gathering!
submitted by the_wellness_walnut
Habanero Salsa
mexicanfoodjournal.com
If you like your salsa hot, this is the one for you, a fiery red tomato habanero sauce like they make in the Yucatán. Habanero chiles have a fruity taste and are very hot, not for the faint of heart.
submitted by mexfoodjournal
Chorizo and Eggs
mexicanfoodjournal.com
Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. You can have it on the table in under 30 minutes.
submitted by mexfoodjournal
Garlic Shrimp Tacos
mexicanfoodjournal.com
These garlic shrimp tacos are a mashup of flavors which work really well together. Garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa seasoned with oregano.
submitted by mexfoodjournal
Pork Ribs In Salsa Roja
mexicanfoodjournal.com
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.
submitted by mexfoodjournal
Spinach Mushroom Goat Cheese Omelette
mexicanfoodjournal.com
On a lazy weekend morning, when you have time to truly savor a good breakfast, try this hearty Mexican omelette. Mushroom and spinach lend an earthy flavor, goat cheese adds tang.
submitted by mexfoodjournal
Bacon Potato Egg Breakfast Tacos [easy]
mexicanfoodjournal.com
When I lived in California, I wasn’t really a fan of Mexican food, probably because it was too hot for my untrained taste buds, but these breakfast tacos I definitely could get into.
submitted by mexfoodjournal
Arrachera Steak (skirt Steak) Tacos
mexicanfoodjournal.com
In Northern Mexico, beef is king and one of the most popular cuts is arrachera. It’s a beefy tasting cut best cooked quickly over high heat. Perfect for when you need great tacos and fast.
submitted by mexfoodjournal
Panela Cheese Enchiladas with Mole Sauce
mexicanfoodjournal.com
These enchiladas may be different from the ones you are used to making. First, they are covered in mole (pronounced mo-Lay) not salsa, and second, they are not baked in the oven.
submitted by mexfoodjournal
