28+ Must-Try Authentic Mexican Recipes for Your Next Feast

Mexican cuisine is one of the most diverse and flavorful in the world, celebrated for its bold spices, vibrant ingredients, and rich history.

From savory tacos and sizzling fajitas to sweet tamales and tangy salsas, Mexican food offers a wide range of dishes that delight the senses and bring people together.

Whether you’re craving a hearty meal or a quick snack, there’s always an authentic Mexican recipe to satisfy your taste buds.

In this blog, we’ll take you through a collection of 28+ authentic Mexican recipes, each carefully crafted to deliver the traditional flavors that have been passed down through generations.

These recipes not only capture the essence of Mexican culture but also bring the rich history of the cuisine to life.

Whether you’re a seasoned chef or a beginner, these recipes will guide you to create mouthwatering Mexican meals right in your own kitchen.

28+ Must-Try Authentic Mexican Recipes for Your Next Feast

Exploring the world of Mexican cuisine opens up an exciting world of flavors, textures, and colors that make each meal unique.

The 28+ authentic Mexican recipes we’ve shared are just a glimpse into the diverse culinary traditions of Mexico, which are steeped in heritage and creativity.

Whether you’re cooking for a family gathering or simply wanting to enjoy a delicious meal, these recipes offer something for everyone.

So, gather your ingredients, fire up your stove, and embark on a culinary journey through Mexico’s rich food culture.

Tacos al Pastor

Tacos al Pastor is one of the most iconic Mexican street foods. This delicious dish combines marinated pork, typically cooked on a vertical spit (similar to shawarma), with pineapple and a variety of spices. The result is a savory and slightly sweet taco filled with juicy, flavorful pork and fresh toppings. It’s the perfect dish to bring the taste of Mexico straight to your home.

Ingredients:

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1 tbsp vinegar
• 3 cloves garlic, minced
• 1 tbsp achiote paste
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• Salt to taste
• 1/2 cup pineapple, diced
• 1/2 onion, diced
• Fresh cilantro, chopped
• Lime wedges
• Corn tortillas

Instructions:

1. In a large bowl, combine the pineapple juice, orange juice, vinegar, garlic, achiote paste, cumin, oregano, chili powder, and salt to create the marinade.
2. Add the sliced pork shoulder to the marinade, making sure all pieces are covered. Let it marinate for at least 2 hours, but overnight is best for deeper flavor.
3. Heat a skillet or griddle over medium heat. Cook the marinated pork in batches, making sure to get a nice sear on each side.
4. Once all the pork is cooked, chop it into smaller pieces.
5. To assemble the tacos, warm corn tortillas and add a generous amount of the pork mixture. Top with fresh pineapple, diced onions, cilantro, and a squeeze of lime juice.

Tacos al Pastor has become a beloved Mexican street food due to its vibrant flavors and the unique preparation method. The pork is marinated in a mixture of fruit juices and spices, allowing the flavors to infuse deeply into the meat. Cooking it in a skillet or griddle brings out a beautiful caramelized texture. The addition of pineapple adds a refreshing sweetness, balancing out the savory and spicy components of the dish.

Mole Poblano

Mole Poblano is a rich, complex sauce from the region of Puebla, Mexico. It’s made from a mixture of chiles, chocolate, spices, and other ingredients. The depth of flavor is unparalleled, and it’s often served over chicken or turkey. This dish takes time to prepare but is well worth the effort. Mole is a true representation of Mexican cuisine’s love for layering flavors.

Ingredients:

• 4 dried ancho chiles
• 2 dried pasilla chiles
• 1 dried mulato chile
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup peanuts
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 2 tbsp tomato paste
• 1 cup chicken stock
• 2 oz dark chocolate (preferably Mexican)
• 1 tbsp olive oil
• Salt to taste
• 4 chicken breasts, cooked

Instructions:

1. Toast the dried chiles in a hot pan for a couple of minutes until fragrant. Remove the stems and seeds, and soak the chiles in warm water for about 20 minutes.
2. In the same pan, toast the sesame seeds, almonds, and peanuts until golden. Set them aside.
3. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until softened.
4. Add the soaked chiles, sesame seeds, nuts, cinnamon, and cloves. Stir to combine.
5. Add the tomato paste and chicken stock to the pan. Bring it to a simmer and cook for 10 minutes.
6. Blend the mixture until smooth. Return it to the pan and add the chocolate, stirring until fully incorporated. Cook for another 10 minutes, adding salt to taste.
7. Serve the mole over cooked chicken breasts, garnished with sesame seeds.

Mole Poblano is a deeply flavorful dish with an intricate blend of roasted chiles, chocolate, and spices. The roasting of chiles and toasting of nuts adds layers of depth and smokiness. The chocolate, often bittersweet, enriches the sauce, giving it a velvety finish that perfectly complements the richness of the chicken. Mole Poblano is a celebration of the diverse ingredients and culinary traditions that make Mexican cuisine so vibrant.

Enchiladas Verdes

Enchiladas Verdes is a dish made with corn tortillas filled with chicken and smothered in a tangy, spicy green salsa made from tomatillos. The sauce’s zesty flavor combined with the warm, cheesy filling makes it a favorite across Mexico. It’s a comforting and satisfying meal, perfect for any occasion.

Ingredients:

• 12 corn tortillas
• 2 cups shredded chicken (cooked)
• 10 tomatillos, husked and rinsed
• 1 jalapeño pepper
• 1/4 cup onion, chopped
• 2 cloves garlic
• 1 cup chicken stock
• 1 tbsp vegetable oil
• 1/2 cup sour cream
• 1 cup grated cheese (Mexican blend or cotija)
• Salt to taste

Instructions:

1. Boil the tomatillos and jalapeño in water for 10-15 minutes, until soft.
2. Blend the cooked tomatillos, jalapeño, onion, garlic, and chicken stock until smooth. Add salt to taste.
3. Heat oil in a pan and pour the green salsa into the pan, cooking for 5 minutes to allow the flavors to develop.
4. Lightly fry the tortillas in hot oil for a few seconds on each side, just until soft.
5. Dip each tortilla in the green salsa, and then place them on a plate. Fill them with shredded chicken and roll them up.
6. Pour more green salsa over the top and sprinkle with grated cheese.
7. Serve with a dollop of sour cream on the side.

Enchiladas Verdes is a simple yet flavorful dish that perfectly balances the brightness of tomatillos with the richness of cheese and sour cream. The green salsa, made from tomatillos and jalapeño, is both tangy and mildly spicy, making it an ideal base for the chicken. Frying the tortillas adds a subtle crispiness that contrasts wonderfully with the soft filling. The combination of textures and bold flavors is what makes Enchiladas Verdes so comforting and satisfying.

Carnitas

Carnitas, which translates to “little meats,” is a dish of slow-cooked pork that is tender on the inside and crispy on the outside. Originating from Michoacán, Mexico, this dish is often served as a filling for tacos or enjoyed with sides like rice and beans. The slow cooking process allows the pork to absorb all the flavors, making it irresistibly juicy and flavorful.

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• 1 onion, halved
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups chicken broth
• 1 tbsp vegetable oil
• Corn tortillas
• Lime wedges
• Fresh cilantro, chopped
• Salsa verde

Instructions:

1. In a large pot, heat vegetable oil over medium-high heat. Brown the pork chunks in batches to create a caramelized crust, then set aside.
2. In the same pot, add the onion, garlic, bay leaves, cinnamon stick, cumin, oregano, chili powder, and salt. Sauté for a few minutes until the onion softens.
3. Add the browned pork back into the pot along with the chicken broth. Bring it to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the pork is tender and easily shredded.
4. Once cooked, remove the pork from the pot and shred it with two forks.
5. To crisp the carnitas, heat a skillet over medium heat. Add the shredded pork and cook, stirring occasionally, until it becomes crispy and golden.
6. Serve the carnitas in warm corn tortillas, garnished with fresh cilantro, lime wedges, and salsa verde.

Carnitas is a classic Mexican dish known for its versatility and rich flavors. The slow-cooking process allows the pork to soak up all the spices and broth, creating a tender and juicy meat that holds its flavor in each bite. The crispy exterior adds a wonderful contrast, providing a delightful texture. Whether served in tacos, burritos, or alongside other Mexican dishes, carnitas is the ultimate comfort food that will surely please any palate.

Chiles Rellenos

Chiles Rellenos are large, mild poblano peppers stuffed with cheese, meat, or beans, and then coated in egg batter and fried until golden. This dish is typically served with a flavorful tomato-based sauce, making it a staple in Mexican cuisine. The combination of the smoky, roasted pepper with the rich filling and savory sauce is a perfect balance of flavors.

Ingredients:

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

Instructions:

1. Roast the poblanos by placing them on a baking sheet under the broiler or over an open flame until the skin is charred. Once charred, place the peppers in a plastic bag for about 10 minutes to loosen the skins. Peel off the skin and remove the seeds and stems.
2. While the peppers cool, sauté the ground meat (if using) with chopped onion and garlic. Add the cumin and paprika, cooking until the meat is browned. Remove from heat and mix in the chopped cilantro.
3. Stuff the roasted peppers with the cheese and/or meat mixture.
4. In a separate bowl, whisk the egg yolks until light and fluffy. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolks, being careful not to deflate them.
5. Dredge each stuffed pepper lightly in flour, then dip into the egg batter, ensuring the entire pepper is coated.
6. Heat vegetable oil in a skillet over medium heat. Fry the chiles until golden brown on all sides, about 4-5 minutes.
7. In a saucepan, heat the tomato sauce and season with salt and pepper. Pour the sauce over the fried chiles and serve hot.

Chiles Rellenos is a dish that brings together the rich, smoky flavor of roasted poblano peppers with a variety of fillings, typically cheese and meat. The batter surrounding the peppers creates a crispy, delicate texture that contrasts beautifully with the soft, flavorful filling inside. The tomato sauce provides a tangy and slightly sweet element that ties the dish together. It’s a hearty and satisfying dish often served for special occasions or festive meals.

Sopes

Sopes are thick, round corn dough bases topped with a variety of ingredients such as beans, meat, cheese, lettuce, and salsa. This dish is simple yet packed with flavor, and its versatility allows for many different variations. Sopes are often enjoyed as a quick snack or as part of a larger meal.

Ingredients:

• 2 cups masa harina
• 1/2 tsp salt
• 1/2 cup warm water
• 1 cup refried beans
• 1/2 lb cooked shredded chicken or beef (optional)
• 1/2 cup lettuce, shredded
• 1/4 cup crumbled cheese (queso fresco or cotija)
• Salsa (red or green)
• Sour cream (optional)

Instructions:

1. In a bowl, mix the masa harina, salt, and warm water to form a smooth dough. Divide the dough into 6 to 8 small balls.
2. Flatten each ball into a thick, round disk, about 1/2 inch thick. Use your fingers to pinch the edges to form a small raised border around the edge of each disk.
3. Heat a griddle or skillet over medium heat. Cook the sopes on both sides for about 3-4 minutes until golden brown.
4. Spread a layer of refried beans on each sope, then top with your choice of meat, cheese, lettuce, and salsa.
5. Serve with a dollop of sour cream, if desired.

Sopes are a wonderful example of Mexican street food that has both simplicity and depth of flavor. The base of masa dough provides a slightly chewy texture that holds up well against the toppings. The raised edges prevent the fillings from spilling off, making sopes easy to eat. The combination of beans, meat, fresh lettuce, and cheese provides a satisfying and balanced dish. Whether served as a snack, appetizer, or light meal, sopes are always a crowd-pleaser.

Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy (dried corn kernels treated with alkali) and either pork or chicken, simmered to tender perfection. This dish is typically enjoyed during celebrations, holidays, and special occasions. The red version, “Pozole Rojo,” gets its vibrant color from dried chiles like guajillo and ancho, which create a savory broth rich in flavor.

Ingredients:

• 3 lbs pork shoulder or chicken (bone-in, skinless)
• 1 onion, quartered
• 2 cloves garlic, smashed
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 can (15 oz) hominy, drained and rinsed
• 1 tsp oregano
• 1 tsp cumin
• Salt to taste
• 1 lime, cut into wedges
• Chopped cilantro, for garnish
• Sliced radishes, for garnish
• Shredded lettuce, for garnish
• Tortilla chips, for garnish

Instructions:

1. In a large pot, bring 10 cups of water to a boil. Add the pork (or chicken), onion, and garlic. Lower the heat and simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls apart.
2. While the meat cooks, remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan for a few seconds to release their aromas, then soak them in warm water for about 15 minutes until softened.
3. Once softened, blend the chiles with a bit of the soaking water to form a smooth paste.
4. Add the hominy, chile paste, oregano, cumin, and salt to the pot with the meat. Continue simmering for another 30 minutes, allowing the flavors to meld.
5. Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the soup.
6. Serve the pozole in bowls, garnished with fresh lime wedges, cilantro, radishes, shredded lettuce, and tortilla chips.

Pozole Rojo is a comforting and rich soup that embodies the essence of Mexican cuisine. The slow-simmered pork or chicken creates a flavorful base, while the hominy adds a hearty texture that contrasts beautifully with the broth. The inclusion of guajillo and ancho chiles infuses the soup with deep, smoky, and mildly spicy flavors. Pozole is often served as a festive dish, where the toppings like lime, radishes, and cilantro add freshness and crunch to the savory soup.

Tostadas de Ceviche

Tostadas de Ceviche is a light and refreshing Mexican dish that features fresh seafood, usually shrimp or fish, marinated in citrus juice and mixed with fresh vegetables. This ceviche is served on a crispy tostada, which adds a satisfying crunch. It’s a popular appetizer, particularly along the coastal regions of Mexico.

Ingredients:

• 1 lb fresh shrimp (peeled, deveined, and chopped)
• 1/2 red onion, finely diced
• 2 tomatoes, diced
• 1 cucumber, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1-2 serrano chilies, finely chopped (optional, for heat)
• 1 tsp salt
• 8-10 tostada shells
• Avocado, sliced (for garnish)

Instructions:

1. In a glass bowl, combine the chopped shrimp with lime juice and lemon juice. Stir to ensure all the shrimp is covered. Cover the bowl and refrigerate for about 2 hours, allowing the shrimp to “cook” in the citrus juices.
2. Once the shrimp is opaque and firm, drain any excess liquid. Add the diced red onion, tomatoes, cucumber, cilantro, and serrano chilies (if using). Stir to combine.
3. Season the ceviche with salt, adjusting to taste.
4. Spoon the ceviche mixture onto tostada shells and top with slices of fresh avocado.
5. Serve immediately, garnished with extra cilantro or lime wedges.

Tostadas de Ceviche is a vibrant, flavorful dish perfect for hot weather or casual gatherings. The shrimp, marinated in citrus juice, takes on a delicate texture, almost like it’s been cooked. The addition of fresh vegetables like tomatoes, cucumber, and onion adds a cool, crunchy contrast. The crisp tostada serves as the perfect base for the ceviche, while the avocado provides a creamy element. This dish embodies the refreshing, zesty flavors typical of coastal Mexican cuisine.

Tamales de Elote

Tamales de Elote are sweet corn tamales that are a variation of the traditional tamale made with masa dough. These tamales are filled with a mixture of fresh corn, sugar, and a touch of butter, resulting in a soft, moist, and slightly sweet dish. They are often served as a dessert or a special treat, particularly during holidays and family gatherings.

Ingredients:

• 3 cups fresh corn kernels (or 2 cans of sweet corn, drained)
• 1 cup masa harina
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 1 tsp baking powder
• 1/2 tsp salt
• Corn husks (soaked in warm water for 30 minutes)

Instructions:

1. In a blender or food processor, pulse the fresh corn kernels until you have a coarse mixture, leaving some whole pieces for texture. If using canned corn, just blend the whole kernels.
2. In a large bowl, combine the masa harina, sugar, baking powder, and salt. Add the corn mixture, softened butter, and milk, stirring until a soft dough forms.
3. Lay a soaked corn husk flat on a surface. Scoop about 2 tablespoons of the dough onto the center of the husk and spread it into a small rectangle.
4. Fold the sides of the husk in toward the center and then fold up the bottom, creating a sealed tamale. Repeat with the remaining dough and husks.
5. Arrange the tamales upright in a large steamer. Cover with a damp cloth and steam for 1 to 1.5 hours, or until the tamales easily pull away from the husk.
6. Serve the tamales warm, optionally drizzled with syrup or honey for extra sweetness.

Tamales de Elote are a delightful sweet treat that showcases the natural sweetness of corn. The texture of the tamales is softer and more cake-like than savory tamales, making them a perfect dessert or snack. The sweet corn is complemented by the rich butter and milk, resulting in a smooth, flavorful dough. Steaming the tamales in corn husks helps them retain their moisture and gives them a subtle earthy flavor. These tamales are a staple in Mexican cuisine, particularly during special occasions or festive meals.

Sopa de Lima

Sopa de Lima is a traditional Yucatán soup known for its refreshing citrus flavor. This chicken soup is made with a rich broth infused with lime juice, garlic, and a variety of aromatic spices. The dish is typically garnished with fried tortilla strips and fresh cilantro. It’s a comforting and light soup, perfect for any occasion.

Ingredients:

• 1 whole chicken, cut into pieces
• 1 onion, quartered
• 2 cloves garlic, smashed
• 4 cups chicken stock
• 3 limes (juice and zest)
• 1 tsp cumin
• 1 tsp oregano
• 2 tomatoes, diced
• 1-2 serrano chilies, chopped (optional for heat)
• Salt to taste
• 4 corn tortillas, cut into strips
• Fresh cilantro, chopped (for garnish)
• Fried tortilla strips (for garnish)

Instructions:

1. In a large pot, add the chicken pieces, onion, garlic, and chicken stock. Bring to a boil, then reduce the heat and simmer for about 45 minutes to an hour, or until the chicken is fully cooked and tender.
2. Remove the chicken from the pot and shred the meat. Discard the bones and set the chicken aside.
3. Add the cumin, oregano, diced tomatoes, and serrano chilies to the pot. Simmer for 10 more minutes.
4. Stir in the lime juice and zest, and season with salt to taste.
5. While the soup simmers, fry the tortilla strips in oil until they’re crispy. Drain on paper towels.
6. To serve, ladle the soup into bowls, add shredded chicken, and top with fried tortilla strips, fresh cilantro, and extra lime wedges.

Sopa de Lima is a light yet flavorful soup that perfectly balances the bright citrus notes from the lime with the savory depth of the chicken broth. The addition of tomatoes and chilies adds a subtle sweetness and heat that enhances the dish. The crispy fried tortilla strips offer texture, while the lime juice adds a refreshing touch, making the soup a comforting yet vibrant meal. It’s a classic dish from the Yucatán Peninsula, often enjoyed during cooler evenings or as a starter for larger meals.

Tacos de Pescado (Fish Tacos)

Tacos de Pescado are a classic Baja California dish known for their crispy battered fish, fresh toppings, and zesty sauce. The fish is lightly battered and fried until golden and served in soft corn tortillas with cabbage, salsa, and a creamy sauce. These tacos are fresh, crunchy, and perfectly balanced, making them a favorite for seafood lovers.

Ingredients:

• 1 lb white fish fillets (such as cod, tilapia, or halibut)
• 1 cup flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup cold beer (or sparkling water)
• 1 cup cabbage, shredded
• 1/2 cup crema or sour cream
• 1 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Salsa (green or red) for topping
• 8 small corn tortillas

Instructions:

1. In a mixing bowl, combine the flour, cornstarch, baking powder, chili powder, salt, and pepper.
2. Gradually whisk in the cold beer (or sparkling water) until the batter is smooth and slightly thick.
3. Heat oil in a deep pan over medium-high heat. Dip the fish fillets into the batter, coating them evenly, and fry in batches until golden brown and crispy (about 4-5 minutes per batch). Remove and drain on paper towels.
4. In a small bowl, mix the crema (or sour cream), mayonnaise, lime juice, and cilantro to create a creamy sauce.
5. Warm the corn tortillas in a pan or on a griddle.
6. To assemble, place a few pieces of fried fish on each tortilla. Top with shredded cabbage, a drizzle of creamy sauce, and salsa. Garnish with additional cilantro and lime wedges.

Tacos de Pescado are a quintessential Mexican beachside dish that combines the crispy, golden fish with fresh, tangy toppings. The light batter on the fish gives it a satisfying crunch, while the cabbage adds a refreshing and crunchy contrast. The creamy sauce provides a rich and smooth element that balances the flavors, and the salsa adds a spicy kick. Fish tacos are incredibly versatile, and this dish embodies the bright, bold, and fresh flavors that define Baja cuisine.

Elote (Mexican Street Corn)

Elote is a beloved Mexican street food that takes corn on the cob to the next level. The corn is grilled and then slathered with a creamy mixture of mayonnaise, lime, chili powder, and cheese, creating a deliciously smoky, tangy, and spicy treat. This dish is perfect as a snack or side dish and is often enjoyed at street markets and festivals across Mexico.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder (or Tajín for a milder heat)
• 1/2 cup crumbled cotija cheese (or Parmesan cheese as an alternative)
• Salt to taste
• Lime wedges for serving

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Grill the corn on all sides, turning occasionally, until the kernels are charred and tender, about 10-12 minutes.
3. While the corn grills, mix the mayonnaise, sour cream, lime juice, chili powder, and salt in a bowl to create the sauce.
4. Once the corn is done grilling, remove it from the heat and immediately coat each ear with the mayonnaise mixture, ensuring an even coating.
5. Sprinkle the crumbled cotija cheese over the corn, pressing gently so it sticks to the creamy sauce.
6. Serve the elote with additional lime wedges and a sprinkle of chili powder for extra flavor.

Elote is a perfect combination of smoky, creamy, tangy, and spicy flavors. The charred corn provides a deep, smoky taste that pairs beautifully with the creamy mayonnaise-sour cream sauce. The crumbled cotija cheese adds a salty, crumbly texture that enhances the dish’s richness. Lime juice adds a refreshing burst of citrus, while chili powder provides a mild heat. This street food classic is a favorite at outdoor gatherings and is loved for its bold flavors and satisfying crunch.

Tacos al Pastor

Tacos al Pastor is a delicious and iconic Mexican street food that features marinated pork cooked on a vertical spit (similar to shawarma). The pork is thinly sliced, grilled until crispy, and then served on soft corn tortillas with fresh toppings. The marinade is a mix of chiles, pineapple, and spices, giving the meat a smoky, spicy, and slightly sweet flavor.

Ingredients:

• 3 lbs pork shoulder, thinly sliced
• 1/2 cup pineapple juice
• 2 dried guajillo chiles, seeds removed
• 2 dried ancho chiles, seeds removed
• 3 cloves garlic
• 1 tbsp vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp achiote paste
• 1 tbsp chili powder
• Salt to taste
• 1/2 pineapple, sliced
• 1 onion, finely chopped
• Fresh cilantro, chopped
• Lime wedges
• Corn tortillas

Instructions:

1. In a blender, combine the pineapple juice, guajillo and ancho chiles (rehydrated in hot water), garlic, vinegar, cumin, oregano, achiote paste, chili powder, and salt. Blend until smooth.
2. Marinate the thinly sliced pork in the chile mixture for at least 4 hours, preferably overnight, to allow the flavors to develop.
3. Grill the pork over medium-high heat or cook it in a skillet until crispy and browned on the edges. As the pork cooks, add pineapple slices to the grill or pan and cook until caramelized.
4. Once the pork is cooked, chop it into small pieces and mix with the grilled pineapple for added flavor.
5. Serve the pork mixture on warm corn tortillas, topped with chopped onions, fresh cilantro, and a squeeze of lime juice.

Tacos al Pastor are known for their rich and bold flavors, with the tender pork absorbing the smoky heat from the chiles and the sweetness of the pineapple. The combination of savory, spicy, and tangy elements creates an irresistible bite. Traditionally, the pork is cooked on a vertical spit, which allows the edges to become crispy and adds texture to the tacos. Topped with fresh cilantro, onions, and lime, these tacos are a celebration of Mexican street food culture, offering a complex and flavorful experience in every bite.

Chilaquiles

Chilaquiles is a quintessential Mexican breakfast dish made from fried tortilla chips simmered in a rich, flavorful sauce, often topped with eggs and served with sides like beans, cheese, and sour cream. This dish is a fantastic way to use up leftover tortillas and is incredibly versatile, offering a variety of sauces, toppings, and garnishes.

Ingredients:

• 12 corn tortillas, cut into strips
• 2 cups red salsa (or green salsa if preferred)
• 2 tbsp vegetable oil
• 4 eggs (optional, for topping)
• 1/2 cup crumbled queso fresco
• 1/2 cup sour cream
• Fresh cilantro, chopped (for garnish)
• 1/2 onion, thinly sliced
• Lime wedges (for serving)
• Refried beans (optional, for serving)

Instructions:

1. Heat vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.
2. In the same skillet, pour in the red salsa (or green salsa) and bring to a simmer. Add the fried tortilla chips and stir to coat them in the sauce. Let the tortillas soak in the sauce for about 3-4 minutes until they soften but remain slightly crunchy.
3. In a separate skillet, fry the eggs to your preferred level of doneness (traditionally, sunny-side-up eggs are used).
4. Serve the chilaquiles on plates, topped with fried eggs, crumbled queso fresco, sour cream, and sliced onions.
5. Garnish with fresh cilantro and serve with lime wedges and refried beans on the side.

Chilaquiles is a hearty and comforting dish that brings together the crispy texture of fried tortilla strips with the rich, tangy salsa. The softness of the tortilla chips, once soaked in the sauce, contrasts perfectly with the fresh, creamy toppings like queso fresco and sour cream. Adding fried eggs on top makes the dish even more indulgent, turning it into a filling breakfast or brunch option. The lime wedges and cilantro add brightness and freshness, balancing the rich flavors. Chilaquiles can be customized with different types of salsa or even proteins like shredded chicken or beef, making it a versatile and satisfying meal.

Camarones a la Diabla

Camarones a la Diabla (Devil’s Shrimp) is a fiery, flavorful dish made with shrimp simmered in a spicy, tangy sauce made from chiles, tomatoes, and garlic. The heat from the chiles is perfectly balanced by the natural sweetness of the shrimp, creating a dish that is bold and full of flavor. It’s often served with rice and warm tortillas, making for a hearty meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 dried guajillo chiles, seeds removed
• 3 dried arbol chiles (for heat)
• 2 tomatoes, chopped
• 3 cloves garlic
• 1/2 onion, chopped
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• Salt to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a saucepan, toast the guajillo and arbol chiles over medium heat for about 30 seconds, until fragrant. Add the tomatoes, garlic, and onion, and cook for another 5 minutes until softened.
2. Add a little water to the pan and blend the mixture into a smooth sauce using a blender or immersion blender.
3. In a large skillet, heat olive oil over medium heat. Add the shrimp and sauté until they turn pink and are just cooked through, about 3-4 minutes.
4. Pour the blended sauce over the shrimp and simmer for another 3-4 minutes, allowing the shrimp to absorb the flavors.
5. Stir in the ketchup, Worcestershire sauce, lime juice, and smoked paprika. Adjust seasoning with salt to taste.
6. Serve the shrimp hot, garnished with fresh cilantro and accompanied by rice or tortillas.

Camarones a la Diabla is a bold and spicy dish that’s not for the faint of heart. The heat from the dried chiles, especially the arbol chiles, gives the shrimp a fiery kick, while the tomatoes and garlic provide a rich base for the sauce. The shrimp, tender and juicy, absorb the sauce’s bold flavors, creating a perfect balance of spice and savory notes. The dish’s depth is enhanced by the Worcestershire sauce and lime, which add complexity and brightness. This dish is perfect for those who enjoy spicy, flavorful meals, and it pairs wonderfully with a side of rice or tortillas to help tame the heat.

Note: More recipes are coming soon!