40+ Easy Mexican Easter Dinner Recipes You Must Try

Easter is the perfect time to gather family and friends around the table and share a meal filled with love, tradition, and delicious flavors.

If you’re looking to bring a vibrant twist to your holiday feast, Mexican cuisine offers an array of mouthwatering dishes that are perfect for Easter dinner.

From hearty main courses to refreshing sides and indulgent desserts, Mexican dishes bring a rich, bold variety of flavors that are sure to delight everyone at your table.

This collection of 40+ Easter Mexican dinner recipes features everything from savory enchiladas and tacos to fragrant rice dishes and sweet, cinnamon-spiced treats.

These recipes celebrate the freshness of Mexican ingredients like cilantro, lime, chiles, and corn, all while honoring the traditions and unique flavors that make Mexican food so special.

Whether you’re planning a large family gathering or a cozy Easter dinner, these dishes are sure to leave a lasting impression.

So let’s dive in and explore the wonderful world of Mexican cuisine with these festive Easter dinner ideas!

40+ Easy Mexican Easter Dinner Recipes You Must Try

Mexican cuisine offers a diverse and flavorful array of dishes that are perfect for any holiday, and Easter is no exception.

With vibrant, bold flavors and fresh ingredients, these 40+ Easter Mexican dinner recipes will elevate your celebration and introduce your guests to exciting new tastes.

From rich moles and sizzling tacos to classic sides and sweet treats, there’s something for every palate in this collection.

So why not add a little spice to your Easter dinner this year?

Embrace the flavors of Mexico, and enjoy a festive, unforgettable meal that everyone will love.

Mexican Mole Poblano with Chicken

Mole Poblano is a traditional and flavorful Mexican dish that combines rich, savory, and slightly sweet flavors. This dish is made with chicken smothered in a complex, thick sauce made from chili peppers, chocolate, and a variety of spices. Mole Poblano is an ideal dish to serve for Easter, offering a unique and comforting experience with its deep flavors.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1/2 cup mole paste (store-bought or homemade)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 cup raisins
• 1/4 cup almonds, chopped
• 1/4 cup sesame seeds (for garnish)
• 2 cups chicken broth
• Salt and pepper, to taste

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them until golden and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Stir in the mole paste, cumin, and cinnamon, and cook for another 2 minutes until fragrant.
4. Gradually add the chicken broth, whisking to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for 10 minutes.
5. Add the raisins and almonds to the sauce, stirring to combine.
6. Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer in the mole for an additional 5-7 minutes until the chicken is fully coated in the sauce and tender.
7. Garnish with sesame seeds before serving.

Mole Poblano is a perfect dish for Easter gatherings, offering a combination of rich, deep flavors that will make your dinner memorable. The tender chicken absorbs the deliciously complex mole sauce, creating a satisfying and flavorful meal. Serve it with rice or tortillas to soak up the extra sauce and enhance the experience. It’s a dish that not only impresses with its taste but also brings a touch of authentic Mexican tradition to your holiday table.

Tacos de Pescado (Fish Tacos)

Tacos de Pescado are a popular Mexican dish, especially in coastal regions, that features crispy, lightly battered fish topped with a variety of fresh ingredients. This recipe is an excellent choice for Easter, offering a light yet flavorful meal with vibrant and refreshing toppings. The combination of tender fish with a crunchy slaw and tangy salsa makes it a standout at any festive meal.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• 12 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/2 cup salsa (preferably pico de gallo)
• Salt and pepper, to taste

Instructions:

1. In a shallow bowl, combine the flour, paprika, chili powder, cayenne, salt, and pepper.
2. Dip the fish fillets into the beaten egg, then coat them in the flour mixture, pressing gently to ensure they are evenly covered.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish fillets for about 3-4 minutes per side until golden brown and crispy. Remove from the oil and drain on paper towels.
4. While the fish is cooking, warm the tortillas on a skillet or griddle for about 30 seconds on each side.
5. In a small bowl, mix the sour cream with lime juice and season with salt and pepper.
6. Assemble the tacos by placing a piece of fish on each tortilla, topping with shredded cabbage, cilantro, a drizzle of sour cream, and a spoonful of salsa.
7. Serve immediately with extra lime wedges on the side.

These Tacos de Pescado are a refreshing and light choice for an Easter dinner, offering the perfect balance of crispy fish, tangy slaw, and creamy toppings. The combination of fresh ingredients and bold flavors makes each bite a delightful experience. They’re easy to prepare, making them an excellent option for a casual yet flavorful Easter meal. Serve with a side of Mexican rice or beans for a complete, satisfying dinner.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes are a classic Mexican dish made with corn tortillas stuffed with chicken or cheese, rolled up, and smothered in a tangy green salsa. The green salsa is typically made from tomatillos, cilantro, and green chilies, giving the enchiladas a vibrant, slightly tart flavor. This dish is an Easter favorite because of its versatility, and it can be served with a variety of fillings to satisfy every guest.

Ingredients:

• 12 corn tortillas
• 2 cups cooked, shredded chicken (or cheese for a vegetarian option)
• 2 cups green salsa (preferably homemade from tomatillos, cilantro, and lime)
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco
• 1/2 cup chopped onions
• 2 tablespoons vegetable oil
• Salt, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the vegetable oil in a skillet over medium heat. Lightly fry the tortillas, one at a time, for about 10-15 seconds on each side until soft. Remove and drain excess oil on paper towels.
3. Spread 1/4 cup of green salsa on the bottom of a baking dish.
4. Spoon about 2 tablespoons of shredded chicken (or cheese) onto each tortilla, then roll them up and place them seam-side down in the dish.
5. Pour the remaining green salsa over the rolled tortillas, covering them evenly. Top with crumbled queso fresco and chopped onions.
6. Bake in the preheated oven for 20 minutes until bubbly and golden.
7. Remove from the oven and drizzle with sour cream. Garnish with fresh cilantro before serving.

Enchiladas Verdes offer a zesty and satisfying option for Easter dinner, with their savory filling and vibrant green sauce. The combination of the tangy salsa and soft tortillas creates a comforting, flavorful dish that everyone will enjoy. Whether made with chicken or cheese, these enchiladas are perfect for sharing and bring a festive touch to your holiday table. Serve them alongside a fresh salad or rice for a delicious and hearty meal.

Chile Rellenos

Chile Rellenos are a beloved Mexican dish that consists of large poblano peppers stuffed with cheese, meat, or beans, then battered and fried to a golden crisp. This dish is perfect for Easter gatherings, offering a savory and hearty meal with a bit of spice and lots of flavor. The roasted poblano peppers add a smokiness, while the stuffing provides a creamy texture that balances the crispy coating.

Ingredients:

• 6 poblano peppers
• 1 cup shredded cheese (Monterey Jack or Oaxaca)
• 1/2 pound ground beef or pork (optional)
• 1/4 cup onions, finely chopped
• 2 cloves garlic, minced
• 2 eggs, separated
• 1/2 cup flour
• 1 cup tomato sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Roast the poblano peppers over an open flame or on a grill until the skins are blackened. Place them in a plastic bag or under a kitchen towel to steam for about 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.
2. In a skillet, cook the ground beef or pork (if using) with the chopped onions and garlic until browned. Season with cumin, chili powder, salt, and pepper. Remove from heat and let it cool slightly.
3. Stuff each poblano pepper with the shredded cheese and, if desired, some of the cooked meat mixture.
4. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold in the egg yolks.
5. Roll each stuffed pepper in flour to coat, then dip them into the egg batter.
6. Heat vegetable oil in a large skillet over medium-high heat. Fry the chiles until golden and crispy, about 4 minutes per side. Drain on paper towels.
7. In a saucepan, heat the tomato sauce and simmer for 5-7 minutes. Pour the sauce over the fried chiles and serve.

Chile Rellenos are a festive and satisfying dish for Easter, offering a combination of smoky, spicy, and cheesy flavors. The crispy batter and tender roasted peppers make this a favorite among many. This dish can be served as a main or a side, and it pairs beautifully with rice, beans, or a fresh salad. The flavorful stuffing can be customized to your preference, making it a versatile choice for your holiday meal.

Carnitas (Mexican Slow-Cooked Pork)

Carnitas is a classic Mexican dish made from slow-cooked pork that becomes tender and flavorful as it simmers in a mix of spices, citrus, and herbs. This dish is perfect for Easter because it can be made in advance, freeing up time for other preparations. The result is juicy, tender pork that can be used for tacos, burritos, or served with rice and beans for a complete meal.

Ingredients:

• 3 pounds pork shoulder, cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, halved
• 1 lime, halved
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon vegetable oil (for browning)
• 2 cups chicken broth

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the pork chunks with salt, pepper, cumin, chili powder, and oregano.
2. Brown the pork on all sides, about 5 minutes, then remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and bay leaf. Cook for 3-4 minutes until the onions begin to soften.
4. Return the pork to the pot, add the orange and lime halves, and squeeze the juice over the pork. Pour in the chicken broth.
5. Cover the pot and reduce the heat to low. Simmer the pork for 2-3 hours until the meat is tender and easily shreds.
6. Once cooked, remove the pork from the pot, shred it using two forks, and return it to the pot to soak up the remaining juices.
7. Serve the carnitas with tortillas, cilantro, onions, and a squeeze of lime.

Carnitas is an ideal dish for Easter, offering rich, tender pork that is full of flavor. The slow-cooking method allows the pork to absorb the citrus and spices, resulting in a juicy and succulent meat that will be the star of your meal. Whether served in tacos, burritos, or simply with a side of rice and beans, this dish is perfect for feeding a crowd and can be easily customized with your favorite toppings.

Sopa de Lima (Mexican Lime Soup)

Sopa de Lima is a refreshing and flavorful Mexican soup that combines the bright tanginess of lime with tender chicken, crispy tortilla strips, and fresh vegetables. This soup is a beloved dish in the Yucatán region of Mexico and is perfect for an Easter meal, providing a light yet satisfying option that will delight your guests with its zesty flavors and comforting texture.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 6 cups chicken broth
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 carrot, sliced thinly
• 1 zucchini, sliced thinly
• 1 cup cilantro, chopped
• 2 limes, juiced
• 2 corn tortillas, cut into strips
• Salt and pepper, to taste
• Avocado slices, for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3 minutes.
2. Add the diced tomatoes, sliced carrot, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10 minutes until the vegetables are tender.
4. Stir in the shredded chicken and chopped cilantro. Season with salt and pepper to taste.
5. In a separate skillet, heat a bit of oil and fry the tortilla strips until crispy. Drain on paper towels.
6. Add the lime juice to the soup and stir well. Adjust the seasoning if needed.
7. To serve, ladle the soup into bowls, top with crispy tortilla strips, and garnish with avocado slices.

Sopa de Lima is a light and refreshing dish that brings a burst of citrusy flavor, perfect for an Easter meal. The tangy lime, tender chicken, and crispy tortilla strips create a delightful contrast in textures. This soup is not only delicious but also customizable, allowing you to add more vegetables or spice to suit your tastes. Serve it as a starter or a main course for a refreshing, satisfying meal that will leave your guests asking for more.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes are a vibrant and tangy Mexican dish made with corn tortillas, tender chicken, and a rich, tangy green salsa made from tomatillos. This dish is perfect for Easter, offering a burst of fresh flavors with every bite. The combination of the zesty green sauce, melted cheese, and savory chicken makes it a comforting yet lively dish that’s sure to please your guests.

Ingredients:

• 12 corn tortillas
• 3 cups cooked, shredded chicken
• 2 cups green salsa (store-bought or homemade with tomatillos, garlic, and cilantro)
• 1 cup shredded cheese (Monterey Jack or Oaxaca)
• 1/2 cup sour cream (optional)
• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat a skillet with a little oil over medium heat and lightly fry each tortilla for about 30 seconds on each side. Set them aside on paper towels to drain excess oil.
2. Preheat your oven to 375°F (190°C).
3. In a separate pan, heat the green salsa and bring it to a simmer. Add salt and pepper to taste.
4. Spread a thin layer of the green salsa on the bottom of a baking dish.
5. Roll the tortillas with shredded chicken inside and place them seam-side down in the baking dish.
6. Pour the remaining green salsa over the tortillas, covering them completely.
7. Sprinkle shredded cheese on top and bake for about 20 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped onions, sour cream, and fresh cilantro before serving.

Enchiladas Verdes are a perfect Easter meal, combining the tangy taste of tomatillos with the richness of cheese and tender chicken. This dish is easy to prepare, making it a great choice for feeding a crowd. The green salsa brings a unique flavor that elevates the enchiladas, while the melted cheese ties everything together. Serve with a side of rice, beans, or a simple salad for a complete, satisfying meal.

Tacos de Pescado (Fish Tacos)

Fish tacos are a light and fresh option for your Easter dinner. The crispy battered fish fillets are topped with a tangy slaw and served in soft tortillas, making them a crowd-pleaser for any gathering. These tacos bring together a perfect balance of flavors and textures, with the crunch of the fish, the creaminess of the slaw, and the brightness of lime.

Ingredients:

• 1 lb white fish fillets (like cod, tilapia, or mahi-mahi)
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 egg, beaten
• 1 cup beer (or sparkling water for a lighter batter)
• Vegetable oil, for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a bowl, combine the flour, paprika, garlic powder, cumin, salt, and pepper.
2. In another bowl, whisk the egg and beer together to create the batter.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Dip the fish fillets into the flour mixture, then into the batter, ensuring they’re fully coated.
5. Fry the fish fillets in the hot oil until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. While the fish is frying, make the slaw by mixing the shredded cabbage, sour cream, mayonnaise, lime juice, and hot sauce. Season with salt and pepper to taste.
7. Warm the tortillas in a dry skillet or microwave.
8. To assemble, place a piece of crispy fish on each tortilla, top with the slaw, and garnish with fresh cilantro. Serve with lime wedges.

Tacos de Pescado are a light and flavorful option for Easter, perfect for those looking for something fresh and vibrant. The crispy fish combined with the tangy slaw creates a wonderful contrast of flavors. The dish is easy to assemble, making it a great choice for gatherings. Serve with a side of rice or a simple avocado salad for a refreshing, satisfying meal.

Mole Poblano with Chicken

Mole Poblano is a rich and indulgent Mexican sauce made from chilies, chocolate, and a blend of spices. It is typically served over chicken, making for a deliciously savory and slightly sweet dish. Mole Poblano is a show-stopping dish for Easter, offering deep, complex flavors that will surely impress your guests. The balance of spices and chocolate is the perfect combination for a festive holiday meal.

Ingredients:

• 4 chicken breasts (bone-in or boneless)
• 1/2 cup sesame seeds (for garnish)
• 2 tablespoons vegetable oil
• 2 cups mole sauce (store-bought or homemade, made with ancho chiles, dark chocolate, garlic, and spices)
• 2 cups chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper, and sear them until golden brown on both sides, about 6-8 minutes per side. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and garlic, cooking for about 3 minutes until softened.
3. Add the mole sauce to the pan along with the chicken broth, cinnamon, and cumin. Stir to combine.
4. Return the chicken to the pan, making sure it’s covered with the mole sauce. Simmer for about 30 minutes, until the chicken is cooked through and tender.
5. To serve, place the chicken on a platter and spoon the mole sauce over the top. Garnish with sesame seeds and additional cilantro.
6. Serve with rice, beans, or warm tortillas.

Mole Poblano with Chicken is a rich, flavorful dish that is perfect for a special Easter meal. The depth of flavor from the mole sauce, which balances sweet, spicy, and earthy elements, creates a comforting and unforgettable experience. This dish pairs wonderfully with rice or tortillas to help soak up the sauce. Mole Poblano is a unique and indulgent dish that will add a festive touch to your holiday gathering, leaving everyone savoring every bite.

Chile Rellenos (Stuffed Poblano Peppers)

Chile Rellenos are a classic Mexican dish made by stuffing roasted poblano peppers with a flavorful filling, then frying them in a crispy batter. The peppers are typically filled with cheese or a combination of cheese and ground meat, offering a delicious balance of heat, savory flavors, and a crispy exterior. This dish is a great choice for Easter, offering a colorful and satisfying option for your holiday meal.

Ingredients:

• 6 large poblano peppers
• 1 cup shredded Oaxaca cheese (or Monterey Jack)
• 1/2 cup ground beef (optional)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 eggs, separated
• 1/2 cup flour
• Salt and pepper, to taste
• 2 cups vegetable oil, for frying
• 1 cup tomato sauce (for topping)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roast the poblano peppers directly on a baking sheet or over a flame until the skin is charred and blistered. Place them in a plastic bag for 10 minutes to loosen the skin, then peel off the skin and remove the seeds.
3. In a skillet, sauté the onions and garlic until softened. If using ground beef, add it to the pan and cook until browned. Season with salt and pepper.
4. Stuff the roasted peppers with a combination of cheese and the ground beef mixture (if using).
5. In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with a pinch of salt.
6. Carefully fold the egg yolks into the egg whites to create a fluffy batter. Dredge each stuffed pepper in flour, then dip it into the egg batter.
7. Heat the vegetable oil in a skillet and fry the peppers until golden brown on all sides, about 3-4 minutes per side.
8. Warm the tomato sauce in a small pot and serve it over the stuffed peppers. Garnish with fresh cilantro.

Chile Rellenos are a delightful, indulgent dish that’s perfect for Easter, especially when you want to impress your guests with something flavorful and colorful. The combination of the roasted poblano pepper with the cheesy filling and crispy batter creates a delicious contrast of textures and flavors. Served with tomato sauce and cilantro, this dish will be a standout at your Easter table, offering both comfort and excitement in every bite.

Tamales de Pollo (Chicken Tamales)

Tamales are a quintessential Mexican dish, especially for festive occasions like Easter. Tamales de Pollo are made with a flavorful chicken filling wrapped in masa (corn dough) and steamed in corn husks. The process of making tamales may seem labor-intensive, but it’s well worth the effort for the incredible flavors and the sense of tradition they bring to your holiday celebration.

Ingredients:

• 3 cups masa harina (corn flour for tamales)
• 1 1/2 cups chicken broth (or as needed)
• 1/2 cup vegetable oil or softened butter
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cooked, shredded chicken
• 1/2 cup green salsa (or red salsa, depending on preference)
• 1 small onion, chopped
• 1/4 cup chopped cilantro
• 30-40 dried corn husks (soaked in warm water for 30 minutes)

Instructions:

1. In a large bowl, combine the masa harina, baking powder, salt, and vegetable oil. Gradually add chicken broth, stirring until the dough reaches a smooth, spreadable consistency.
2. In a separate bowl, mix the shredded chicken with the salsa, chopped onion, and cilantro. Season with salt and pepper to taste.
3. Drain the soaked corn husks and spread one husk on a flat surface. Take a small ball of masa and spread it evenly over the center of the husk.
4. Add a spoonful of the chicken mixture on top of the masa, then fold the sides of the husk in towards the center. Fold up the bottom of the husk and secure the tamale with a piece of string or tie the top of the husk.
5. Repeat with the remaining husks and filling.
6. In a large steamer, arrange the tamales upright and steam for about 1 to 1.5 hours, or until the masa pulls away easily from the husk.
7. Serve the tamales with extra salsa, sour cream, or guacamole on the side.

Tamales de Pollo are a delicious and festive dish that will bring a taste of tradition to your Easter table. The tender masa and flavorful chicken filling combine to create a satisfying and flavorful bite. While the preparation may take time, the end result is worth the effort, and tamales make for a perfect dish to serve a crowd. Whether enjoyed with a dollop of salsa or a side of guacamole, tamales are a fantastic addition to any holiday celebration.

Sopa de Tortilla (Tortilla Soup)

Sopa de Tortilla is a rich and comforting Mexican soup made with a tomato-based broth, crispy tortilla strips, and garnished with avocado, cheese, and fresh cilantro. This flavorful soup is perfect for Easter, providing a satisfying and hearty dish that’s ideal for a light dinner or starter. The combination of tangy broth, crispy tortillas, and fresh toppings creates a layered experience that’s sure to warm the soul.

Ingredients:

• 4 large corn tortillas, cut into strips
• 2 tablespoons vegetable oil
• 4 tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon lime juice
• 1/2 cup shredded cheese (such as Oaxaca or cheddar)
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the vegetable oil in a skillet over medium heat and fry the tortilla strips until crispy, about 3-4 minutes. Remove and set aside on paper towels to drain.
2. In a large pot, sauté the onions and garlic until softened. Add the chopped tomatoes and cook until they release their juices, about 5 minutes.
3. Add the chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the lime juice and adjust seasoning to taste.
6. To serve, ladle the soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, and fresh cilantro. Serve with lime wedges on the side.

Sopa de Tortilla is a comforting, flavorful, and filling soup that’s perfect for Easter, offering a wonderful combination of textures and flavors. The crispy tortilla strips add a delightful crunch to the rich, tangy broth, while the toppings of fresh avocado, cheese, and cilantro provide a refreshing contrast. This soup is easy to make, and it can be served as a starter or a light main course. It’s a perfect way to bring a touch of Mexican tradition to your holiday table.

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes are a vibrant and flavorful Mexican dish made by rolling tortillas around a savory filling, then smothering them in a tangy green tomatillo sauce. Topped with cheese, sour cream, and fresh cilantro, this dish is a perfect addition to your Easter dinner, offering a balance of flavors with the smokiness of the tomatillos and the rich filling. It’s an easy and satisfying meal that brings a fresh and zesty twist to your holiday menu.

Ingredients:

• 12 corn tortillas
• 2 cups cooked chicken, shredded (or beef, if preferred)
• 2 cups green salsa (tomatillo-based)
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar or Oaxaca)
• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the oil in a skillet over medium heat and fry the tortillas for about 10 seconds on each side until they are slightly soft but not crispy. Drain on paper towels.
3. In a small saucepan, heat the green salsa and cumin over medium heat until it simmers and thickens slightly, about 5 minutes.
4. Spread a small amount of salsa on the bottom of a baking dish. Next, fill each tortilla with shredded chicken and some chopped onion, then roll them up tightly.
5. Place the rolled tortillas in the baking dish, seam side down. Pour the remaining salsa over the top and sprinkle with shredded cheese.
6. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
7. Top with sour cream and fresh cilantro before serving.

Enchiladas Verdes are a delicious, flavorful, and easy-to-make dish perfect for Easter. The tangy green tomatillo sauce pairs beautifully with the tender chicken filling, while the melted cheese adds richness. Topped with sour cream and cilantro, this dish offers a beautiful contrast of fresh and creamy flavors. Whether you serve it as a main course or alongside other Mexican favorites, Enchiladas Verdes will surely be a crowd-pleaser at your Easter table.

Tacos al Pastor

Tacos al Pastor are a Mexican classic, made by marinating pork in a flavorful combination of chiles, pineapple, and spices, then cooking it on a vertical spit, similar to shawarma. This delicious dish is perfect for a festive occasion like Easter, offering a combination of smoky, tangy, and slightly sweet flavors. Served in soft corn tortillas with fresh toppings, these tacos are both satisfying and bursting with flavor.

Ingredients:

• 2 pounds pork shoulder, thinly sliced
• 1/2 cup pineapple juice
• 1/4 cup vinegar
• 3 dried guajillo chiles, stemmed and seeds removed
• 2 dried ancho chiles, stemmed and seeds removed
• 2 cloves garlic
• 1/4 cup orange juice
• 1 tablespoon achiote paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 small pineapple, sliced
• 1 small onion, diced
• Fresh cilantro, chopped
• 12 small corn tortillas

Instructions:

1. In a blender, combine the guajillo chiles, ancho chiles, garlic, orange juice, vinegar, pineapple juice, achiote paste, cumin, oregano, and salt. Blend until smooth to make the marinade.
2. Place the sliced pork in a large bowl and pour the marinade over the meat. Cover and refrigerate for at least 3 hours, or preferably overnight.
3. Heat the olive oil in a large skillet over medium-high heat. Add the marinated pork and cook until browned and caramelized, about 10-12 minutes.
4. While the pork is cooking, grill the pineapple slices until slightly charred and softened, then chop into small pieces.
5. Warm the tortillas in a dry skillet or on a griddle.
6. To serve, place the cooked pork on the tortillas, top with grilled pineapple, diced onion, and fresh cilantro. Serve with lime wedges on the side.

Tacos al Pastor are a vibrant and flavorful option for your Easter dinner, combining the savory, smoky pork with the sweetness of grilled pineapple. This dish brings a unique fusion of flavors that is both satisfying and full of bold Mexican spices. Tacos are a fantastic way to serve a crowd, as each person can customize their taco with their favorite toppings. Whether for a casual dinner or a festive holiday meal, Tacos al Pastor are sure to be a hit.

Pollo en Mole Poblano (Chicken with Mole Poblano)

Pollo en Mole Poblano is a traditional Mexican dish where chicken is simmered in a rich, complex mole sauce made from a variety of ingredients, including dried chiles, chocolate, and spices. This dish is a labor of love, but the result is a deeply flavorful, savory-sweet sauce that transforms simple chicken into a mouthwatering centerpiece for any meal. Perfect for Easter, Pollo en Mole Poblano offers a special, festive dish that’s guaranteed to impress your guests.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 dried ancho chiles
• 2 dried pasilla chiles
• 1/4 cup sesame seeds
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1 tablespoon cocoa powder
• 1 tablespoon ground cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon cloves
• 1 tablespoon brown sugar
• 2 cups chicken broth
• 2 tablespoons smooth peanut butter
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
3. Toast the dried chiles in a dry pan for a couple of minutes until fragrant, then remove the stems and seeds and soak them in hot water for 15 minutes.
4. Once the chiles are softened, blend them in a food processor or blender with the onion, garlic, sesame seeds, almonds, raisins, cocoa powder, cinnamon, cumin, cloves, and brown sugar until smooth.
5. Add the mole mixture to the skillet, followed by the chicken broth and peanut butter. Simmer the sauce for 15-20 minutes, adding more broth as necessary to achieve a sauce-like consistency.
6. Return the chicken to the skillet, making sure it is coated in the mole sauce. Cover and simmer for 30 minutes, or until the chicken is tender and fully cooked.
7. Stir in the lime juice and adjust seasoning to taste.
8. Serve the chicken with the mole sauce, garnished with fresh cilantro.

Pollo en Mole Poblano is a rich and indulgent dish that brings the depth of Mexican flavors to your Easter table. The complex mole sauce, with its blend of spices, chocolate, and nuts, provides a comforting and festive base for the tender chicken. This dish is perfect for special occasions and makes an impressive centerpiece for your holiday meal. Serve it with rice and warm tortillas for a complete, satisfying meal that will surely wow your guests.

Note: More recipes are coming soon!