27+ Mouthwatering Amazing Mexican Dinner Recipes You Need to Try Tonight

Mexican cuisine is known for its bold flavors, vibrant colors, and rich history that spans centuries. From the sizzling street tacos to the comforting bowls of soup, the variety in Mexican dinner dishes can truly satisfy any craving.

Whether you’re a fan of spicy, savory, or even sweet, there’s something for everyone in Mexican cooking.

With the right ingredients and a little know-how, you can recreate authentic Mexican meals at home that will leave your family and friends craving more.

In this article, we’ll explore over 27 amazing Mexican dinner recipes that capture the heart and soul of Mexican cooking.

These dishes range from the traditional to the modern, featuring everything from hearty stews to zesty tacos and creamy enchiladas.

So, whether you’re preparing a quick weeknight meal or hosting a fiesta, you’ll find a delicious recipe to suit every occasion.

27+ Mouthwatering Amazing Mexican Dinner Recipes You Need to Try Tonight

Mexican food brings together bold flavors, a rich history, and a passion for ingredients that turn every meal into a celebration.

These 27+ amazing Mexican dinner recipes are just the beginning of what you can create in your kitchen.

From the comforting taste of tamales to the fresh zing of ceviche, there’s a wide world of recipes to explore.

So, grab your apron, gather your ingredients, and start cooking these delicious dishes that will bring the spirit of Mexico right to your dining table.

Tacos al Pastor

Tacos al Pastor is a delicious and iconic Mexican dish, popular for its blend of smoky, savory, and sweet flavors. Thinly sliced pork is marinated in a combination of dried chilies, spices, and pineapple juice, then cooked until tender and slightly crispy. It’s typically served on warm corn tortillas with fresh toppings like cilantro, onion, and a squeeze of lime, making it a perfect choice for a festive or casual meal.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 3 dried guajillo chilies, seeds removed
• 2 dried ancho chilies, seeds removed
• 2 cloves garlic
• 1/2 cup pineapple juice
• 2 tbsp apple cider vinegar
• 1 tbsp achiote paste
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1/2 cup fresh pineapple, diced
• Corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Onion, finely chopped

Directions:

1. Prepare the Marinade: Soak the dried chilies in warm water for 15 minutes until softened. Blend them with garlic, pineapple juice, apple cider vinegar, achiote paste, cumin, oregano, and cinnamon until smooth.
2. Marinate the Pork: Toss the pork slices in the marinade, ensuring even coverage. Let it marinate for at least 2 hours, ideally overnight.
3. Cook the Pork: Heat a skillet over medium-high heat and cook the pork in batches until it’s browned and crispy, around 6–8 minutes per batch. Add pineapple during the last few minutes to caramelize.
4. Assemble the Tacos: Warm the corn tortillas and fill them with the cooked pork, adding cilantro, onion, and a squeeze of lime.
5. Serve: Garnish with extra lime wedges and salsa for added flavor.

Tacos al Pastor offers a fantastic balance of flavors with its tender pork and the tangy sweetness of pineapple. The combination of smokiness from the chilies and the fresh toppings makes it a crowd-pleaser. Whether for a quick dinner or a special gathering, these tacos are a guaranteed hit.

Enchiladas Verdes

Enchiladas Verdes feature tender tortillas filled with seasoned chicken and smothered in a tangy green tomatillo sauce. The sauce, made from fresh tomatillos, cilantro, and serrano chilies, adds a refreshing yet spicy kick. This dish is perfect for a hearty dinner, bringing a balance of creamy and zesty flavors.

Ingredients:

• 12 corn tortillas
• 2 cups cooked chicken, shredded
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cups green tomatillos, husked and washed
• 2-3 serrano chilies (adjust for heat)
• 2 cloves garlic
• 1/2 cup chicken broth
• 1/2 cup crema or sour cream
• 1 cup queso fresco or shredded cheese
• Fresh cilantro, chopped
• Salt and pepper to taste

Directions:

1. Prepare the Salsa Verde: Boil the tomatillos and chilies for about 10 minutes until soft, then blend with garlic, cilantro, and chicken broth until smooth. Season with salt and pepper.
2. Prepare the Tortillas: Lightly fry the tortillas in oil for about 20-30 seconds on each side until soft. Drain on paper towels.
3. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread some salsa verde on the bottom of a baking dish. Roll each tortilla with a spoonful of chicken inside and place them seam-side down in the dish.
4. Top and Bake: Pour the remaining salsa verde over the enchiladas, sprinkle with cheese, and bake for 20 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with onions, cilantro, and a drizzle of crema or sour cream. Pair with Mexican rice or beans.

Enchiladas Verdes deliver a perfect combination of tanginess and spice from the tomatillo sauce, balanced by the richness of melted cheese and tender chicken. The simplicity of this dish doesn’t sacrifice its depth of flavor, making it a perfect choice for any meal, whether casual or festive.

Mole Poblano with Chicken

Mole Poblano is a rich, multi-layered sauce made with a variety of chilies, chocolate, nuts, and spices, creating an unforgettable flavor experience. Traditionally served with chicken, this dish is a celebration of complex flavors—both savory and slightly sweet. It’s often reserved for special occasions but is sure to impress anyone who tastes it.

Ingredients:

• 4 chicken breasts or thighs
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup roasted tomatoes
• 4 dried ancho chilies, stems and seeds removed
• 2 dried pasilla chilies, stems and seeds removed
• 2 dried mulato chilies, stems and seeds removed
• 1 tbsp sesame seeds
• 1 tbsp almonds, chopped
• 1 tbsp raisins
• 1/4 cup dark chocolate, chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp cumin
• 2 cups chicken broth
• Salt to taste

Directions:

1. Prepare the Mole Sauce: Toast the chilies for 2–3 minutes until aromatic, then soak them in warm water until softened. Blend them with garlic, onion, roasted tomatoes, sesame seeds, almonds, raisins, cinnamon, and chicken broth until smooth.
2. Cook the Chicken: Season the chicken with salt and brown it in oil over medium heat, about 6–8 minutes per side. Set aside once golden.
3. Simmer the Mole: Add the mole sauce to the pan, stirring in the chocolate until it melts. Let it simmer for 15–20 minutes, adjusting the consistency with more broth if needed.
4. Combine and Cook: Return the chicken to the sauce, cover, and simmer for 25 minutes until the chicken is cooked through.
5. Serve: Garnish with sesame seeds and fresh cilantro, and serve with rice or tortillas.

Mole Poblano with chicken offers a deep, complex flavor profile, where the smokiness of the chilies melds beautifully with the sweetness of raisins and the richness of chocolate. The chicken absorbs all these bold flavors, resulting in a dish that’s luxurious and unforgettable. It’s perfect for a festive meal or when you want to create an extraordinary experience for your guests.

Chiles Rellenos

Chiles Rellenos are a classic Mexican dish that involves large, roasted poblano peppers stuffed with a savory filling, typically cheese or meat, and then battered and fried. The peppers have a mild heat, which pairs perfectly with the rich stuffing, making this dish a comforting favorite in many Mexican households.

Ingredients:

• 6 poblano peppers
• 1 cup cheese (queso fresco, Monterey Jack, or cheddar)
• 1 lb ground beef or chicken (optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large eggs, separated
• 1/4 cup flour
• 1 1/2 cups tomato sauce
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Vegetable oil for frying

Directions:

1. Prepare the Peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered. Place them in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove seeds, and make a slit down the side.
2. Prepare the Filling: In a skillet, cook the ground beef or chicken with onions, garlic, cumin, oregano, salt, and pepper. Once cooked through, set aside to cool.
3. Stuff the Peppers: Stuff each pepper with a mixture of cheese and the cooked meat filling.
4. Batter and Fry: Beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with flour. Gently fold the beaten egg whites into the yolk mixture. Dip each stuffed pepper into the batter and fry in hot oil until golden brown, about 3–4 minutes per side.
5. Serve: Heat the tomato sauce with a pinch of cumin and oregano. Pour over the chiles rellenos and serve hot with rice or beans.

Chiles Rellenos combine the smoky flavor of roasted peppers with the creamy, melted cheese and the savory filling. The crispy batter adds a delightful texture, making each bite a perfect mix of flavors. This dish is ideal for a satisfying dinner or for special gatherings.

Carnitas

Carnitas, a traditional Mexican slow-cooked pork dish, is full of flavor and tenderness. The pork is simmered for hours until it becomes melt-in-your-mouth tender, then shredded and crisped up in a hot pan for a perfect combination of crispy edges and juicy interior. These carnitas are great for tacos, burritos, or even served over rice.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 medium onion, quartered
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 orange, juiced
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups chicken broth
• Corn tortillas
• Fresh cilantro and onions, chopped

Directions:

1. Slow Cook the Pork: In a large pot, combine the pork, onion, garlic, bay leaves, orange juice, lime juice, cumin, oregano, chili powder, salt, and pepper. Pour in the chicken broth and bring to a simmer. Cover and cook on low heat for about 2–3 hours, or until the pork is fork-tender.
2. Shred the Pork: Once the pork is tender, remove it from the pot and shred it with two forks.
3. Crisp the Pork: Heat a large skillet over medium-high heat. Add a little of the cooking liquid to the skillet and add the shredded pork. Cook, stirring occasionally, until the pork gets crispy edges, about 5–7 minutes.
4. Serve: Warm the corn tortillas and fill them with the crispy carnitas. Top with cilantro, onions, and a squeeze of lime juice.

Carnitas offer a perfect balance of tender and crispy textures, and the slow-cooking process allows the pork to absorb all the flavors from the spices and citrus. It’s a dish that brings warmth and comfort and is a great crowd-pleaser for taco nights or any meal that calls for rich, flavorful pork.

Sopes

Sopes are thick, round cornmeal cakes topped with various delicious fillings like refried beans, meat, cheese, lettuce, and salsa. This Mexican comfort food is a versatile dish that can be customized to suit different tastes and is often served as a snack, appetizer, or main course.

Ingredients:

• 2 cups masa harina (corn flour)
• 1/2 cup warm water (plus more if needed)
• 1/2 tsp salt
• 1 cup refried beans
• 1 cup cooked chicken or beef, shredded (optional)
• 1/2 cup lettuce, shredded
• 1/4 cup crema or sour cream
• 1/2 cup cheese, crumbled (queso fresco or cotija)
• Salsa verde or red salsa
• Fresh cilantro, chopped

Directions:

1. Prepare the Masa: In a bowl, combine the masa harina, warm water, and salt. Mix until the dough comes together and is smooth. If the dough is too dry, add a little more water.
2. Shape the Sopes: Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a thick disc, about 4 inches in diameter. Pinch the edges of each disc to form a slight border.
3. Cook the Sopes: Heat a skillet or griddle over medium heat and cook each sope for about 2–3 minutes on each side until golden brown and slightly crisp.
4. Assemble the Sopes: Spread a layer of refried beans on each sope. Add the shredded meat if using, followed by lettuce, cheese, and a drizzle of crema. Top with salsa and fresh cilantro.
5. Serve: Serve the sopes immediately, and enjoy them with your favorite Mexican side dishes.

Sopes offer a satisfying crunch combined with rich, savory toppings that create a balanced and flavorful dish. The corn base provides a hearty foundation for the delicious toppings, while the variety of textures and flavors makes each bite enjoyable. This dish is perfect for a casual meal with friends or family, offering versatility and freshness in every bite.

Tamales de Pollo (Chicken Tamales)

Tamales de Pollo are a traditional Mexican dish made of masa (corn dough) filled with a savory chicken filling and wrapped in corn husks before being steamed to perfection. The soft and tender tamales are a wonderful comfort food and are often served during holidays, family gatherings, or celebrations.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups chicken broth (or more, as needed)
• 1 tsp baking powder
• 1/2 cup vegetable oil or lard
• 1 tsp salt
• 2 cups cooked chicken, shredded
• 1/2 cup red salsa (or green salsa)
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 12-15 dried corn husks, soaked in warm water

Directions:

1. Prepare the Masa: In a large bowl, mix the masa harina, baking powder, and salt. Gradually add the chicken broth and vegetable oil or lard, stirring until the dough becomes smooth and soft. If needed, add more broth to achieve a dough that is moist but not sticky.
2. Prepare the Chicken Filling: In a separate bowl, combine the shredded chicken with salsa, onion, and cilantro. Season with salt and pepper to taste.
3. Assemble the Tamales: Take a soaked corn husk and spread about 2 tablespoons of masa on the center, leaving space at the edges. Add a spoonful of the chicken mixture on top of the masa. Fold the sides of the husk over the filling and then fold up the bottom of the husk to enclose the tamale.
4. Steam the Tamales: Arrange the tamales upright in a large steamer, ensuring they are tightly packed. Cover with a damp cloth and steam for about 1–1.5 hours, checking occasionally to ensure the masa is cooked through and easily separates from the husks.
5. Serve: Let the tamales cool slightly before serving. Enjoy with salsa, crema, or your favorite side dishes.

Tamales de Pollo are the epitome of comfort food—fluffy masa enveloping a flavorful chicken filling, all wrapped up in a fragrant corn husk. The steaming process locks in the flavors, making each bite a delightful combination of tender chicken and soft, seasoned masa. These tamales are perfect for any gathering and can easily be customized with different fillings like pork, beef, or cheese.

Salsa Roja (Red Salsa)

Salsa Roja is a quintessential Mexican condiment that adds a burst of flavor to virtually any dish. Made with roasted tomatoes, chiles, garlic, and onions, it’s both tangy and spicy, making it the perfect topping for tacos, grilled meats, eggs, or even chips. This simple yet bold salsa can be adjusted to suit your preferred level of heat.

Ingredients:

• 5 ripe tomatoes
• 2 dried guajillo chilies, seeds and stems removed
• 2 dried pasilla chilies, seeds and stems removed
• 1 small onion, quartered
• 2 cloves garlic, unpeeled
• 1 tsp salt (or to taste)
• 1/4 cup water (or more for desired consistency)
• 1 tbsp fresh cilantro, chopped (optional)

Directions:

1. Roast the Ingredients: On a hot comal or griddle, roast the tomatoes, garlic, onion, and dried chilies until the skins of the tomatoes are blackened, and the garlic and onion are softened. This should take about 10–12 minutes.
2. Blend the Salsa: Peel the garlic and place all the roasted ingredients into a blender. Add the salt and a little water, then blend until smooth. If you prefer a chunkier salsa, pulse a few times to get the desired texture.
3. Serve: Pour the salsa into a bowl and stir in fresh cilantro if using. Adjust the seasoning with more salt or water if needed.

Salsa Roja is a fantastic companion to almost any meal, adding an instant burst of flavor with its smoky and slightly spicy profile. The roasting of the ingredients enhances their natural sweetness, making this salsa a versatile and essential element in Mexican cuisine. Whether you use it for tacos, grilled meats, or as a dip, it will elevate your meal instantly.

Pozole Rojo (Red Pozole)

Pozole Rojo is a traditional Mexican stew made with hominy and meat (usually pork), simmered in a rich, flavorful broth. The dish is deeply comforting and is often served during special occasions, family gatherings, or holidays. The red broth, flavored with dried chiles, gives this pozole its distinctive color and taste.

Ingredients:

• 2 lbs pork shoulder or loin, cut into chunks
• 1 1/2 cups hominy (canned or dried)
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 medium onion, halved
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp cloves
• Salt to taste
• 8 cups water or chicken broth
• Toppings: shredded lettuce, radishes, oregano, lime wedges, tostadas

Directions:

1. Cook the Pork: In a large pot, combine the pork, onion, garlic, cumin, oregano, and water (or broth). Bring to a boil, then reduce to a simmer and cook for about 2 hours, or until the pork is tender.
2. Prepare the Red Sauce: While the pork is cooking, remove the stems and seeds from the dried chilies. Toast them lightly on a comal or in a dry skillet for 2–3 minutes. Then, soak the chilies in hot water for about 15 minutes to rehydrate. Once softened, blend the chilies with a little water to make a smooth sauce.
3. Add the Hominy and Sauce: After the pork is cooked, add the hominy and red sauce to the pot. Continue simmering for an additional 30–40 minutes, allowing the flavors to meld together. Season with salt to taste.
4. Serve: Ladle the pozole into bowls and serve with toppings such as shredded lettuce, radishes, oregano, lime wedges, and tostadas.

Pozole Rojo is a hearty and flavorful dish that brings together a rich broth, tender pork, and chewy hominy. The deep, earthy flavors from the guajillo and ancho chilies create a comforting meal that is both filling and satisfying. Topped with fresh garnishes, this pozole is perfect for cold days, family gatherings, or festive occasions, providing a delicious and memorable dish.

Quesadillas de Huitlacoche

Quesadillas de Huitlacoche are a delightful Mexican dish made with tortillas filled with huitlacoche, a unique and flavorful ingredient also known as corn truffle. This fungus grows on corn and has a slightly earthy, sweet flavor. Paired with melted cheese, it creates a savory and exotic quesadilla, often enjoyed as a snack or a light dinner.

Ingredients:

• 8 corn tortillas
• 1 1/2 cups huitlacoche (canned or fresh)
• 1/2 cup Oaxaca cheese or mozzarella, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Lime wedges for serving

Directions:

1. Prepare the Filling: Heat the oil in a skillet over medium heat. Add the onions and garlic, cooking until softened. Add the huitlacoche and cumin, then cook for about 5 minutes until heated through. Season with salt and pepper to taste.
2. Assemble the Quesadillas: Heat a separate skillet or griddle over medium heat. Place a tortilla on the hot surface and sprinkle half of the cheese on one half. Add a portion of the huitlacoche filling on top of the cheese, and then fold the tortilla in half.
3. Cook the Quesadillas: Cook for about 2–3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted.
4. Serve: Remove from the skillet and cut into wedges. Garnish with fresh cilantro and serve with lime wedges.

Quesadillas de Huitlacoche offer a perfect blend of flavors—earthy, savory huitlacoche combined with gooey melted cheese and the crispy tortilla. This dish is an ideal way to introduce the unique flavor of huitlacoche to those unfamiliar with it, making for a wonderful vegetarian option that’s both delicious and distinctly Mexican.

Arroz Rojo (Mexican Red Rice)

Arroz Rojo, or Mexican Red Rice, is a flavorful side dish often served alongside tacos, grilled meats, or beans. The rice is cooked in a tomato-based broth, which gives it a rich, savory flavor and a vibrant red color. It’s a staple in many Mexican households and is simple to prepare while offering a hearty accompaniment to any meal.

Ingredients:

• 1 cup long-grain white rice
• 2 medium tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup frozen peas (optional)
• 1/2 tsp cumin
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper
• 1 tbsp fresh cilantro, chopped (optional)

Directions:

1. Prepare the Tomato Sauce: In a blender, combine the tomatoes, onion, and garlic. Blend until smooth to make a tomato sauce.
2. Cook the Rice: Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring occasionally, until it turns golden brown, about 5 minutes.
3. Add the Tomato Sauce: Pour the blended tomato sauce into the rice, stirring well to coat the rice evenly. Cook for another 2 minutes.
4. Simmer the Rice: Add the chicken broth, peas (if using), cumin, salt, and pepper. Stir, bring to a boil, then reduce the heat to low and cover. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Serve: Fluff the rice with a fork and garnish with fresh cilantro. Serve as a side dish with your favorite Mexican main course.

Arroz Rojo is a wonderfully fragrant and flavorful rice dish with a mild yet savory tomato base. It complements a variety of Mexican dishes, adding a burst of color and a satisfying texture. The peas provide a touch of sweetness, making this side dish a perfect accompaniment to anything from grilled meats to enchiladas.

Tostadas de Tinga de Pollo

Tostadas de Tinga de Pollo are a classic Mexican dish made by topping crispy fried tortillas with shredded chicken cooked in a smoky chipotle sauce. Topped with fresh lettuce, sour cream, cheese, and avocado, these tostadas are the perfect balance of spicy, savory, and refreshing, making them a popular choice for lunch or dinner.

Ingredients:

• 4 chicken breasts, cooked and shredded
• 6 corn tortillas
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1 small onion, sliced thinly
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Lettuce, shredded
• Sour cream or crema
• 1/2 cup shredded cheese (cotija or mozzarella)
• 1 avocado, sliced
• Fresh cilantro, chopped (optional)

Directions:

1. Prepare the Tinga Sauce: Heat oil in a skillet over medium heat. Add the onion and garlic, cooking until softened. Add the diced tomatoes, chipotle peppers, cumin, oregano, salt, and pepper. Let the sauce simmer for 10 minutes to develop the flavors.
2. Cook the Chicken: Add the shredded chicken to the sauce and stir to coat. Cook for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
3. Prepare the Tostadas: In a separate pan, fry the corn tortillas in oil until crispy. Drain on paper towels to remove excess oil.
4. Assemble the Tostadas: Place a crispy tortilla on a plate, then top with the tinga de pollo mixture. Add shredded lettuce, a dollop of sour cream, cheese, avocado slices, and cilantro if desired.
5. Serve: Serve immediately as a light meal or appetizer, and enjoy the combination of textures and bold flavors.

Tostadas de Tinga de Pollo offer a satisfying crunch from the fried tortilla, combined with the smoky and slightly spicy chicken tinga. The coolness of the avocado and sour cream balances the heat of the chipotle peppers, creating a delicious, layered flavor profile in every bite. Perfect for casual meals, parties, or as a fun snack.

Enchiladas Verdes

Enchiladas Verdes are a popular Mexican dish made by filling corn tortillas with chicken or cheese, then smothering them in a tangy, flavorful green salsa made from tomatillos and fresh herbs. These enchiladas are baked until golden and bubbly, making for a comforting and satisfying meal perfect for any occasion.

Ingredients:

• 10 corn tortillas
• 2 cups cooked chicken, shredded (or cheese for a vegetarian option)
• 1 lb tomatillos, husked and washed
• 2 serrano chilies (or jalapeños for a milder flavor)
• 1 small onion, quartered
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1 tbsp vegetable oil
• 1 cup sour cream or crema
• 1/2 cup shredded cheese (queso fresco or cotija)
• Salt and pepper to taste

Directions:

1. Prepare the Salsa: Boil the tomatillos and serrano chilies in water for about 10 minutes until softened. Drain and blend the tomatillos, chilies, onion, garlic, and cilantro until smooth. Season with salt and pepper to taste.
2. Prepare the Tortillas: In a skillet, heat a little oil and quickly fry the tortillas on both sides for about 30 seconds, just until softened. Drain on paper towels to remove excess oil.
3. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of the green salsa on the bottom of a baking dish. Then, dip each tortilla into the salsa and place it in the dish. Fill each tortilla with shredded chicken or cheese, roll them up, and place them seam-side down in the baking dish.
4. Bake: Pour the remaining green salsa over the rolled enchiladas and top with sour cream and cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Garnish with extra cilantro and serve hot, paired with rice or beans for a full meal.

Enchiladas Verdes are vibrant and flavorful, thanks to the tangy tomatillo salsa that beautifully complements the rich filling. The combination of tender tortillas and melted cheese or chicken, topped with creamy sour cream, makes each bite irresistible. This dish is perfect for a family dinner or when entertaining guests, offering a true taste of Mexican comfort food.

Churros

Churros are a beloved Mexican dessert, known for their crispy, golden exterior and soft, fluffy interior. Coated in cinnamon sugar and often served with a rich chocolate dipping sauce, churros are the perfect sweet treat to end a meal or to enjoy with a cup of hot chocolate or coffee.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil for frying
• 1/2 cup sugar (for coating)
• 1 tsp ground cinnamon
• 1/2 cup dark chocolate (for dipping, optional)
• 2 tbsp heavy cream (for dipping, optional)

Directions:

1. Make the Dough: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once the butter has melted, remove from heat and stir in the flour until the dough comes together. Let the dough cool for a few minutes, then add the eggs one at a time, stirring after each addition until smooth.
2. Prepare for Frying: Heat the oil in a large, deep skillet or pot to 350°F (175°C). While the oil is heating, mix the sugar and cinnamon in a shallow bowl for coating the churros.
3. Fry the Churros: Transfer the dough to a piping bag fitted with a star-shaped tip. Carefully pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors. Fry in batches for about 2-3 minutes per side until golden brown and crispy. Remove from the oil and immediately roll in the cinnamon sugar mixture.
4. Make the Chocolate Sauce (optional): In a small saucepan, melt the dark chocolate and heavy cream together over low heat, stirring constantly until smooth and creamy.
5. Serve: Serve the churros warm with a side of chocolate dipping sauce, if desired.

Churros are a crowd-pleasing dessert that offers a perfect combination of crispiness and sweetness. The cinnamon-sugar coating enhances the flavor, while the option of a rich chocolate sauce adds an indulgent touch. Whether enjoyed as a snack or a special treat after dinner, churros bring a bit of Mexican joy to any occasion.

Ceviche de Camarón (Shrimp Ceviche)

Ceviche de Camarón is a refreshing, tangy Mexican dish made with raw shrimp “cooked” in lime juice, mixed with fresh vegetables, and served as a cool appetizer or light meal. The acidity of the lime juice cooks the shrimp, while the combination of tomatoes, cilantro, and avocado adds freshness and depth of flavor.

Ingredients:

• 1 lb fresh shrimp, peeled, deveined, and chopped
• 1/2 cup fresh lime juice (about 5 limes)
• 1 small red onion, finely chopped
• 1 tomato, chopped
• 1 cucumber, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1-2 serrano chilies, finely chopped (optional)
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Directions:

1. Marinate the Shrimp: In a glass or non-reactive bowl, combine the chopped shrimp and lime juice. Stir to coat the shrimp and let them marinate in the refrigerator for about 1-2 hours until the shrimp turns opaque and “cooked.”
2. Prepare the Vegetables: Once the shrimp is marinated, add the onion, tomato, cucumber, cilantro, serrano chilies (if using), and avocado to the shrimp mixture. Gently toss to combine and season with salt and pepper to taste.
3. Serve: Serve the ceviche chilled, accompanied by tortilla chips or on top of crispy tostadas.

Ceviche de Camarón is a vibrant and refreshing dish, perfect for hot days or as a starter to a larger meal. The shrimp, marinated in lime juice, takes on a tangy and slightly sweet flavor, complemented by the fresh crunch of vegetables and the creaminess of avocado. It’s a healthy and flavorful dish that transports you straight to the coastal regions of Mexico.

Note: More recipes are coming soon!