mexican recipes
Bring the taste of Mexico into your home with these delightful recipes.
Garbanzo Beans In A Guajillo Chile Sauce
mexicanfoodjournal.com
This side dish made with garbanzo beans, carrots and onion takes just over 20 minutes to prepare if you already have the guajillo chile salsa prepared.
submitted by mexfoodjournal
Chicken Tinga
mexicanfoodjournal.com
Chicken Tinga, a classic shredded chicken taco or tostada filling prepared with sliced onions and a tomato chipotle sauce is a full-flavored crowd pleaser.
submitted by mexfoodjournal
Salsa Molcajeteada
mexicanfoodjournal.com
"Salsa Molcajeteada" a handmade roast tomato and tomatillo Mexican salsa prepared in a traditional stone molcajete.
submitted by mexfoodjournal
Vegan Chili( Chili Con Carne) » Joyful Dumplings
joyfuldumplings.com
Are you looking for something that is appetizing and also tickles your tongue? Try this 🇲🇽 one-pot Vegan Chili( Chili Con Carne)!
submitted by JoyfulDumplings
Rajas Con Queso
mexicanfoodjournal.com
Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano.
submitted by mexfoodjournal
Chili Spiced Popcorn Snack
mexicanfoodjournal.com
Air-popped popcorn drizzled with avocado oil and dusted with chili powder. A healthy Mexican snack.
submitted by mexfoodjournal
Cactus Salad – Nopal Salad
mexicanfoodjournal.com
Believe it or not, cactus is not only edible, it is delicious. Prickly pear cactus salad – Ensalada de nopal – is eaten throughout Mexico. It is typically served as a side dish or eaten in tacos.
submitted by mexfoodjournal
Frijoles De La Olla
mexicanfoodjournal.com
Try this bean recipe for Frijoles de la Olla, which translates as "beans cooked in a pot," probably the most common dish in Mexico. Beans are one of the foundations of Mexican cooking
submitted by mexfoodjournal
Cuernavaca Style Cucumber Salad
mexicanfoodjournal.com
This rustic Mexican cucumber salad, called ensalada de pepino in Spanish, is popular in the city of Cuernavaca, Morelos about 45 minutes south of Mexico City.
submitted by mexfoodjournal
Spicy Tuna Salad
mexicanfoodjournal.com
This spicy tuna salad, called ensalada de atun in Spanish, is a tasty blend of tuna, avocado, vegetables, and serrano chile served on tostadas.
submitted by mexfoodjournal
Mango Pico De Gallo
barefootinthepines.com
Easy and refreshing Pico de Gallo with mango! The perfect summer condiment to top any protein or Mexican dish.
submitted by barefootinthepines
Chicken Taquitos [flautas] with An Avocado Salsa
mexicanfoodjournal.com
Chicken taquitos, tacos dorados de pollo, or chicken flautas? Whatever you call them, they are delicious. Growing up in California, I knew this dish as taquitos which means “little tacos.”
submitted by mexfoodjournal
Authentic Guacamole Recipe
mexicanfoodjournal.com
Homemade guacamole can be prepared in two ways: with a bowl and fork or in the molcajete, a Mexican mortar and pestle. Making it in the molcajete gets the most incredible results.
submitted by mexfoodjournal
Homestyle Mexican Onion Soup
mexicanfoodjournal.com
An easy to make Mexican style onion soup prepared with just a few ingredients that you will almost always have on hand.
submitted by mexfoodjournal
Huevo A La Mexicana
mexicanfoodjournal.com
Recipe for huevo a la Mexicana, a classic Mexican breakfast dish prepared with scrambled eggs, tomato, onion, and serrano chile. It is enjoyed throughout the country.
submitted by mexfoodjournal
Authentic Huevos Rancheros Recipe
mexicanfoodjournal.com
Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side.
submitted by mexfoodjournal
Authentic Salsa Verde Recipe [step-by-step]
mexicanfoodjournal.com
Salsa verde is a staple in every Mexican kitchen. It’s great for making enchiladas verdes or for topping carne asada tacos. We also think it is great on eggs. It is a simple to make, versatile salsa.
submitted by mexfoodjournal
