35+ Delicious Friday Mexican Recipes to Spice Up Your Weekend

Fridays are made for good food, good vibes, and great company, and there’s no better way to start the weekend than with a flavorful Mexican feast.

Whether you’re hosting a casual gathering, planning a cozy family dinner, or simply craving something bold and zesty, Mexican cuisine offers a perfect mix of vibrant ingredients and mouthwatering flavors.

From tacos and tamales to ceviche and salsas, the options are endless!

In this blog, we’ve rounded up over 35 irresistible Friday Mexican recipes that will take your weekend meals to the next level.

These dishes bring together the rich traditions of Mexican cooking with fresh, modern twists.

So, roll up your sleeves, grab your favorite spices, and get ready to bring some fiesta to your kitchen with these delicious recipes.

35+ Delicious Friday Mexican Recipes to Spice Up Your Weekend

Mexican cuisine has the perfect dishes to make every Friday dinner feel like a celebration.

Whether you’re craving something savory, spicy, or refreshing, these 35+ recipes will add variety and excitement to your weekends.

From sizzling grilled meats to vibrant seafood, hearty stews to flavorful appetizers, each recipe brings authentic Mexican flavors right to your table.

So why not make every Friday a fiesta?

Gather your friends and family, and enjoy the bold, beautiful flavors that only Mexican food can deliver.

Smoky Mexican Street Tacos

These smoky Mexican street tacos are a delightful treat for any Friday gathering. With tender grilled beef, a smoky chipotle kick, and fresh toppings, these tacos bring the bold flavors of Mexican street food straight to your table. Perfect for a quick, flavorful meal that satisfies all your taco cravings!

Ingredients:

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup chopped onions
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. In a small bowl, mix the chipotle chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly onto the flank steak.
3. Drizzle olive oil onto the grill, then place the steak on the grill. Cook for about 5-7 minutes on each side for medium-rare, or longer if you prefer your steak more well-done.
4. Once cooked, remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
5. Warm the corn tortillas on the grill for about 1 minute per side.
6. Assemble the tacos by adding the sliced beef to each tortilla, then top with chopped onions, fresh cilantro, and a squeeze of lime. Add salsa if desired.

Smoky Mexican street tacos are a perfect Friday treat that combines smoky flavors with a burst of freshness from cilantro and lime. They are versatile, easy to prepare, and can be customized with your favorite toppings. This recipe will undoubtedly elevate your taco night into something memorable and authentic.

Mexican-Style Chicken Enchiladas

Mexican-style chicken enchiladas are a comforting and hearty dish that’s ideal for a flavorful Friday night dinner. Rolled tortillas stuffed with seasoned chicken, smothered in a rich, tangy enchilada sauce, and baked to perfection. This dish brings together the warm, satisfying flavors of Mexico in every bite.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup red enchilada sauce
• 1 cup green enchilada sauce
• 8 small flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 3 minutes, until softened.
3. Stir in the shredded chicken, cumin, garlic powder, chili powder, salt, and pepper. Cook for another 2 minutes, ensuring the chicken is well-coated with spices.
4. Spread a little red enchilada sauce at the bottom of a 9×13-inch baking dish.
5. Take each tortilla and spoon a generous amount of the seasoned chicken mixture down the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
6. Pour both the red and green enchilada sauces over the rolled tortillas. Sprinkle the shredded cheese on top.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro and a dollop of sour cream before serving.

Mexican-style chicken enchiladas are the ultimate comfort food for a cozy Friday dinner. The layers of seasoned chicken, tangy sauce, and melted cheese create a delicious and satisfying meal that everyone will love. These enchiladas offer a wonderful combination of flavors and textures, and they are easy to prepare, making them perfect for a relaxed evening at home.

Mexican Street Corn (Elote)

Mexican street corn, or elote, is a flavorful and indulgent side dish that’s perfect for any Friday fiesta. With its smoky, creamy coating and a burst of tangy lime, this grilled corn is a true crowd-pleaser. Easy to prepare and packed with bold Mexican flavors, it’s an ideal accompaniment to tacos, grilled meats, or any casual Mexican-inspired meal.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup cotija cheese, crumbled
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the corn on the grill and cook, turning occasionally, for about 8-10 minutes, until the kernels are charred and tender.
3. While the corn grills, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt in a small bowl.
4. Once the corn is cooked, remove it from the grill and let it cool slightly.
5. Brush each ear of corn with the creamy mayo mixture, making sure it’s fully coated.
6. Sprinkle crumbled cotija cheese over the top, then garnish with fresh cilantro. Serve with lime wedges on the side for added tang.

Mexican street corn (elote) is a vibrant and flavorful dish that adds a burst of excitement to any meal. The combination of smoky grilled corn, creamy mayo, and tangy lime creates a perfect balance of flavors. Whether served as a side or as a snack, this dish will be a hit at any gathering. It’s simple to make, yet packed with the bold tastes of Mexico that everyone will enjoy.

Mexican Shrimp Tacos with Avocado Crema

These Mexican shrimp tacos with avocado crema are a fresh, flavorful twist on the classic taco. The shrimp are perfectly seasoned with chili powder and lime, then paired with a creamy avocado sauce that adds richness and balance. Whether for a casual dinner or a fun Friday gathering, these tacos will surely impress.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 small onion, diced
• 1/2 cup shredded cabbage (optional)
• Lime wedges, for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper until well-coated.
2. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. While the shrimp cook, prepare the avocado crema: blend the avocado, sour cream, lime juice, and cilantro in a food processor or mash by hand until smooth.
4. Warm the corn tortillas in a dry skillet for about 1 minute on each side.
5. To assemble the tacos, place a few shrimp in each tortilla, top with avocado crema, diced onions, and shredded cabbage if desired.
6. Serve with lime wedges on the side.

These Mexican shrimp tacos with avocado crema are an irresistible Friday meal that offers a combination of fresh and rich flavors. The creamy avocado sauce enhances the smoky shrimp, while the crunch of cabbage adds texture. These tacos are easy to make and bring a fresh burst of flavor to any taco night.

Mexican Beef and Bean Chili

This hearty Mexican beef and bean chili is perfect for a cozy Friday night. Packed with tender beef, flavorful beans, and an array of spices, this chili is both satisfying and rich in taste. It’s the ideal dish to warm you up and make your weekend feel extra special with a comforting bowl of Mexican-inspired goodness.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 cup beef broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Sour cream, for serving
• Shredded cheese, for serving

Instructions:

1. In a large pot, cook the ground beef over medium heat until browned, breaking it up with a spoon.
2. Add the chopped onion and garlic to the pot and cook for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for another minute to toast the spices.
4. Add the tomato paste, diced tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
5. Bring the chili to a simmer, cover, and cook for 20-30 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed.
7. Serve the chili in bowls, garnished with fresh cilantro, sour cream, and shredded cheese.

This Mexican beef and bean chili is a hearty and flavorful meal that’s perfect for a chilly Friday night. The rich combination of tender beef, smoky spices, and beans creates a satisfying and comforting dish. It’s easy to make and full of authentic flavors, making it a great choice for a filling and delicious meal.

Mexican Churros with Cinnamon Sugar

These Mexican churros with cinnamon sugar are the perfect sweet treat to wrap up a Friday night meal. Crispy on the outside, soft on the inside, and coated in a sweet cinnamon sugar, they offer the perfect balance of texture and flavor. Serve them with a warm chocolate dipping sauce for an extra indulgent experience.

Ingredients:

• 1 cup water
• 2 tbsp butter
• 1 tbsp sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil, for frying
• 1/2 cup sugar (for coating)
• 1 tbsp cinnamon (for coating)
• Chocolate sauce, for dipping (optional)

Instructions:

1. In a medium saucepan, bring the water, butter, sugar, vanilla extract, and salt to a boil over medium-high heat.
2. Once boiling, remove from heat and stir in the flour until a dough forms. Let the dough cool for about 5 minutes.
3. Beat in the eggs one at a time, mixing until smooth.
4. Heat 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
5. Transfer the dough to a piping bag fitted with a star tip. Pipe the dough into 4-inch long strips into the hot oil, cutting them off with scissors. Fry in batches, turning occasionally, until golden brown, about 2-3 minutes.
6. Remove the churros from the oil and drain on paper towels.
7. In a small bowl, combine the sugar and cinnamon. Roll the hot churros in the cinnamon-sugar mixture until coated.
8. Serve with chocolate dipping sauce, if desired.

Mexican churros with cinnamon sugar are the ultimate Friday dessert, offering a sweet and crispy treat that’s easy to make and full of flavor. The light, airy texture of the churros combined with the warm cinnamon sugar makes them a beloved Mexican classic. Pair them with a rich chocolate dipping sauce for a truly indulgent treat that’s perfect for sharing.

Mexican Beef Tostadas

Mexican beef tostadas are a crispy and satisfying dish that packs a punch of flavor with every bite. The combination of seasoned ground beef, crunchy tostada shells, and fresh toppings like lettuce, avocado, and sour cream creates a deliciously balanced meal. Whether for a casual dinner or a fun Friday fiesta, these tostadas are sure to please everyone at the table.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 can (15 oz) refried beans
• 6 tostada shells
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup sour cream
• Salsa, for serving
• Lime wedges, for garnish

Instructions:

1. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, and cook for 3-4 minutes until softened.
2. Stir in the taco seasoning and cook for an additional minute.
3. Warm the refried beans in a small saucepan over low heat.
4. Preheat the tostada shells in the oven for 5 minutes at 350°F (175°C) or lightly toast them on the stove for a minute.
5. To assemble the tostadas, spread a layer of warm refried beans on each tostada shell. Top with the seasoned beef mixture, followed by shredded lettuce, avocado slices, cheese, and sour cream.
6. Serve with salsa and lime wedges on the side.

Mexican beef tostadas are a fun, customizable dish that makes for a quick and satisfying Friday meal. The crispy tostada shells, combined with the savory beef and fresh toppings, offer a delightful contrast of textures and flavors. These tostadas are easy to prepare and perfect for feeding a crowd or enjoying a casual dinner with the family.

Mexican Grilled Chicken Fajitas

Mexican grilled chicken fajitas are a flavorful and vibrant dish that’s perfect for a lively Friday night dinner. The marinated chicken is grilled to perfection and served with sautéed peppers and onions, all wrapped in warm flour tortillas. With a tangy lime squeeze and a choice of toppings, these fajitas bring all the zesty flavors of Mexico right to your table.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 8 small flour tortillas
• Fresh cilantro, for garnish
• Sour cream, guacamole, or salsa (optional)

Instructions:

1. In a bowl, combine olive oil, lime juice, cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let them marinate for at least 30 minutes (or up to overnight).
2. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
3. While the chicken cooks, heat a skillet over medium heat and sauté the bell peppers and onion until softened, about 5-7 minutes.
4. Once the chicken is cooked, slice it into thin strips.
5. Warm the flour tortillas on the grill for 1 minute on each side.
6. Assemble the fajitas by placing sliced chicken on each tortilla, followed by the sautéed peppers and onions.
7. Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa if desired.

Mexican grilled chicken fajitas are a delicious and satisfying meal that’s perfect for a Friday gathering. The grilled chicken, paired with tender peppers and onions, creates a flavorful combination that’s complemented by fresh cilantro and optional toppings. These fajitas are easy to make, customizable, and offer a fun, interactive dining experience that everyone will enjoy.

Mexican Pork Carnitas

Mexican pork carnitas are a tender, flavorful dish that’s perfect for a cozy Friday night meal. Slow-cooked pork shoulder is seasoned with garlic, cumin, and orange juice, creating a melt-in-your-mouth texture. These carnitas can be served in tacos, burritos, or on their own with a side of rice and beans. This recipe will make your Friday dinner feel like a fiesta!

Ingredients:

• 3 lb pork shoulder, trimmed and cut into large chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, cut in half
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp ground coriander
• Salt and pepper, to taste
• 2 cups chicken broth
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large slow cooker, combine the pork shoulder, onion, garlic, orange halves, cumin, chili powder, oregano, coriander, salt, and pepper.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is tender and easily shreds.
3. Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Discard the bones, orange halves, and onion.
4. In a skillet, heat olive oil over medium-high heat. Add the shredded pork in batches and cook until crispy on the edges, about 5-7 minutes.
5. Serve the carnitas with lime wedges and fresh cilantro for garnish.

Mexican pork carnitas are a fantastic Friday dinner option that is full of bold flavors and tender textures. The slow-cooked pork, infused with aromatic spices and citrus, becomes irresistibly juicy and perfect for crispy browning in the skillet. Serve these carnitas in tacos, burritos, or with rice and beans for a meal that is sure to impress your family or guests. The versatility and rich flavors make this dish a crowd favorite every time.

Mexican Street Corn (Elote)

Mexican Street Corn, or Elote, is a vibrant and flavorful snack that brings the taste of Mexico to your table. Grilled corn on the cob is slathered in a creamy mixture of mayonnaise, sour cream, chili powder, and cotija cheese, making each bite an explosion of savory and spicy flavors. It’s the perfect side dish or appetizer for a Friday night BBQ or a casual dinner.

Ingredients:

• 4 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Grill the corn for about 10 minutes, turning occasionally, until the kernels are charred and tender.
2. While the corn is grilling, mix together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper in a bowl.
3. Once the corn is done, remove it from the grill and immediately coat the corn with the creamy mixture, using a brush or spoon to cover all sides.
4. Sprinkle extra cotija cheese and cilantro on top for added flavor and garnish.
5. Serve with lime wedges on the side for an extra zesty kick.

Mexican Street Corn (Elote) is a crowd-pleaser that brings authentic flavors to your Friday meal. The sweet, charred corn, combined with the rich, creamy topping and spicy seasoning, creates a perfect balance of flavors. This dish is a great way to add a touch of Mexican flair to any gathering, making it a standout side dish or appetizer.

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for cooler evenings. The rich broth, infused with the taste of tomatoes, chili, and spices, creates a hearty base, while the chicken, crispy tortilla strips, and fresh toppings elevate this dish to a new level. It’s a flavorful and satisfying option for a cozy Friday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 cups cooked chicken, shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper, to taste
• 4 small corn tortillas, cut into strips
• 1 tbsp vegetable oil (for frying)
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• Fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Stir in the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes.
3. Add the shredded chicken and corn to the soup, and cook for an additional 5 minutes.
4. While the soup simmers, heat vegetable oil in a pan over medium heat. Fry the tortilla strips in batches until crispy and golden, about 2-3 minutes. Drain on paper towels.
5. To serve, ladle the soup into bowls and top with fried tortilla strips, shredded cheddar cheese, sour cream, cilantro, and a squeeze of lime juice.

Mexican Chicken Tortilla Soup is a soul-warming dish that is full of rich flavors, perfect for a cozy Friday dinner. The hearty broth, seasoned with chili and cumin, combines perfectly with the tender chicken and crispy tortilla strips. This dish is a great way to enjoy a flavorful, comforting meal with layers of texture and spice.

Mexican Rice and Beans

Mexican rice and beans is a flavorful and versatile side dish that complements many Mexican meals. The rice is cooked in a savory tomato broth with spices, while the beans are seasoned and simmered until tender. This dish is the perfect side to pair with tacos, grilled meats, or fajitas for a complete, satisfying meal.

Ingredients:

• 1 cup long-grain rice
• 2 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the rice to the pan and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid has been absorbed.
5. While the rice cooks, heat the black beans in a separate saucepan over low heat for 5-7 minutes, stirring occasionally.
6. Once the rice is cooked, fluff it with a fork and stir in the beans. Garnish with chopped cilantro and serve with lime wedges.

Mexican rice and beans are a flavorful, simple side dish that perfectly complements many Mexican-inspired meals. The seasoned rice, with its hint of spice and tomato, pairs wonderfully with the creamy black beans. This dish is not only a great addition to your Friday meal but also a great way to incorporate hearty, wholesome ingredients into your diet.

Mexican Chiles Rellenos

Chiles Rellenos, or stuffed peppers, are a classic Mexican dish that features roasted poblano peppers stuffed with cheese, meat, or beans, then battered and fried until golden and crispy. Topped with a rich tomato sauce, these chiles are bursting with flavor and offer a combination of textures that make them irresistible. This dish is perfect for a festive Friday dinner or as a special treat to impress your guests.

Ingredients:

• 4 poblano peppers
• 1 cup shredded cheese (cheddar, Oaxaca, or Mexican blend)
• 1 lb ground beef or chicken (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 2 eggs, separated
• 1/2 cup flour
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh cilantro, for garnish
• Salsa, for topping

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler, turning occasionally, until the skins are blackened. Place them in a plastic bag or cover with a damp towel and let them steam for 10 minutes. Peel off the skin and make a slit along the side of each pepper to remove the seeds and veins.
2. In a skillet, sauté the onion and garlic over medium heat until softened. If using ground beef or chicken, add it to the pan and cook until browned. Stir in the diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Let the mixture simmer for 10 minutes.
3. Stuff each roasted pepper with the cheese and meat mixture, then set aside.
4. In a bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with flour, salt, and pepper. Gently fold the egg whites into the yolk mixture.
5. Heat vegetable oil in a frying pan over medium heat. Dip each stuffed pepper into the batter and carefully fry until golden and crispy, about 3-4 minutes on each side.
6. Serve the chiles rellenos with salsa and garnish with fresh cilantro.

Mexican Chiles Rellenos are a flavorful and satisfying dish, perfect for a Friday night dinner that’s both delicious and visually impressive. The combination of smoky roasted peppers, melted cheese, and savory meat, all wrapped in a crispy batter and topped with fresh salsa, offers an unforgettable culinary experience. Whether for a special occasion or a simple family meal, this dish will undoubtedly be a favorite.

Mexican Tamales

Tamales are a beloved Mexican dish made of masa (corn dough) filled with savory ingredients such as meats, vegetables, and cheese, wrapped in corn husks, and steamed to perfection. The labor-intensive preparation makes tamales perfect for a weekend cooking project, and they are a fantastic dish for a Friday celebration with friends and family. These tamales can be customized with different fillings to suit everyone’s tastes.

Ingredients:

• 2 cups masa harina
• 1 cup chicken or vegetable broth
• 1/2 cup vegetable oil or lard
• 1 tsp baking powder
• 1 tsp salt
• 2 cups cooked chicken, shredded (or pork, cheese, or vegetables)
• 1/2 cup salsa or tomato sauce
• 24 dried corn husks, soaked in warm water
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the masa harina, baking powder, salt, vegetable oil or lard, and chicken broth. Mix the dough until it becomes smooth and pliable.
2. In another bowl, combine the shredded chicken with salsa or tomato sauce and any seasonings you prefer.
3. Take a soaked corn husk and spread about 1/4 cup of masa dough in the center, leaving space on the sides. Add a spoonful of the chicken mixture and fold the sides of the husk over the filling. Roll the tamale tightly from bottom to top.
4. Arrange the tamales upright in a large steamer and cover with a wet cloth. Steam for 1-1.5 hours, adding water as necessary to keep the steam going.
5. To check if they’re done, unwrap a tamale — the masa should come away easily from the husk.
6. Serve the tamales hot, garnished with fresh cilantro. Pair them with additional salsa or crema if desired.

Mexican Tamales are a festive and flavorful dish that can turn any Friday into a special celebration. Although they require a bit of effort to prepare, the result is a delicious, hearty meal that’s packed with flavor. The savory masa, combined with your favorite fillings, creates a satisfying and authentic Mexican experience that’s perfect for sharing with loved ones.

Mexican Shrimp Ceviche

Mexican shrimp ceviche is a refreshing, light dish made with fresh shrimp marinated in lime juice and mixed with colorful ingredients like tomatoes, onions, and cilantro. The acid in the lime juice “cooks” the shrimp, creating a tangy, flavorful dish that’s perfect for a Friday evening appetizer or a light meal. This ceviche is bursting with flavors and textures, and it’s an ideal dish to enjoy on a warm evening.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup lime juice (about 6 limes)
• 1/2 red onion, finely chopped
• 1 tomato, diced
• 1 cucumber, peeled and diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, minced (optional)
• Salt and pepper, to taste
• Tortilla chips, for serving

Instructions:

1. In a glass bowl, combine the shrimp and lime juice, making sure the shrimp are fully submerged. Cover and refrigerate for 1-2 hours, until the shrimp turn pink and opaque (this indicates they’ve “cooked” in the lime juice).
2. Drain the lime juice and add the chopped onion, tomato, cucumber, cilantro, and jalapeño to the shrimp.
3. Season the ceviche with salt and pepper to taste, then mix everything gently.
4. Serve the ceviche in individual bowls or as a refreshing dip with tortilla chips.

Mexican Shrimp Ceviche is a delightful and refreshing dish that’s perfect for a light Friday appetizer or meal. The combination of citrus-marinated shrimp, fresh vegetables, and cilantro creates a bright and tangy flavor profile that’s perfect for warmer weather or a casual gathering. It’s easy to prepare and offers a fresh, healthy option that will be enjoyed by all.

Note: More recipes are coming soon!