35+ Irresistible Holiday Gluten-Free Mexican Recipes for Your Feast

The holiday season is the perfect time to indulge in delicious food, but if you follow a gluten-free diet, you might feel like you’re missing out on some of your favorite traditional dishes.

Fortunately, gluten-free Mexican cuisine offers a world of flavorful options that can easily be incorporated into your holiday spread.

Whether you’re preparing a festive feast or looking for appetizers, side dishes, or desserts, we’ve curated a collection of 35+ gluten-free Mexican recipes that will satisfy all tastes.

From zesty tamales and savory enchiladas to sweet treats like churros and arroz con leche, these recipes will ensure your holiday celebrations are as delicious as they are inclusive.

35+ Irresistible Holiday Gluten-Free Mexican Recipes for Your Feast

This holiday season, there’s no need to compromise on flavor or tradition when it comes to gluten-free dining.

With 35+ mouthwatering gluten-free Mexican recipes to choose from, you can create a holiday meal that’s full of warmth, spice, and delicious variety.

Whether you’re hosting a dinner party or bringing a dish to a gathering, these recipes will make sure everyone leaves the table satisfied.

So gather your ingredients, get cooking, and enjoy a festive feast that’s as gluten-free as it is delicious!

Gluten-Free Tamales with Spiced Chicken Filling

Tamales are a beloved Mexican holiday tradition, symbolizing togetherness as families gather to prepare them. For a gluten-free twist, this recipe uses masa harina, naturally gluten-free, to create tender and flavorful tamales filled with spiced chicken. Perfect for sharing at festive gatherings, these tamales bring authentic Mexican flavors without compromising dietary needs.

Ingredients:

• 2 cups gluten-free masa harina
• 1 ½ cups chicken broth
• 1/2 cup vegetable shortening or lard
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups cooked, shredded chicken
• 1 cup red enchilada sauce
• 20-25 corn husks, soaked in warm water

Instructions:

1. Prepare the Masa Dough: In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth while mixing. Beat in shortening until the dough is light and spreadable.
2. Cook the Filling: Mix shredded chicken with enchilada sauce in a skillet over medium heat until heated through.
3. Assemble Tamales: Spread a thin layer of masa dough onto a softened corn husk, leaving room on the sides. Add a spoonful of chicken filling. Fold the sides of the husk inward, then fold the bottom up.
4. Steam the Tamales: Arrange tamales upright in a steamer basket. Steam for 1-1.5 hours, or until the masa easily separates from the husk.
5. Serve: Let tamales cool slightly before serving. Pair with salsa and crema for a festive touch.

Gluten-Free Tamales with Spiced Chicken are a labor of love that will warm hearts and bring authenticity to your holiday table. Their rich flavors and communal preparation make them the perfect centerpiece for gluten-free Mexican holiday feasts.

Gluten-Free Mexican Wedding Cookies (Polvorones)

Polvorones, also known as Mexican Wedding Cookies, are a sweet staple during holidays. This gluten-free adaptation uses almond and coconut flour to maintain the delicate, crumbly texture. Coated in powdered sugar, these cookies are a delightful treat for all to enjoy.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar (plus more for dusting)
• 1 tsp vanilla extract
• 1/2 cup finely chopped pecans

Instructions:

1. Preheat Oven: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Dough: Cream butter and powdered sugar together until smooth. Mix in vanilla extract. Gradually add almond flour and coconut flour, then fold in chopped pecans.
3. Shape Cookies: Roll dough into 1-inch balls and place them on the prepared baking sheet.
4. Bake: Bake for 12-15 minutes, or until the edges are golden. Let cookies cool slightly.
5. Dust with Sugar: Roll cooled cookies in powdered sugar until fully coated.
6. Serve: These cookies pair beautifully with coffee or hot chocolate.

These Gluten-Free Mexican Wedding Cookies melt in your mouth and embody holiday sweetness. Their nutty richness and snowy sugar coating make them a must-have for your gluten-free holiday dessert spread.

Gluten-Free Chiles Rellenos Casserole

Chiles Rellenos, a traditional Mexican dish, takes a holiday twist with this easy-to-make gluten-free casserole. Layers of roasted poblano peppers, cheese, and a spiced tomato sauce create a hearty dish that’s perfect for gluten-free gatherings.

Ingredients:

• 6 large poblano peppers, roasted and peeled
• 2 cups shredded Monterey Jack or Oaxaca cheese
• 4 large eggs
• 1/2 cup almond milk
• 1/4 cup gluten-free all-purpose flour
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 cup tomato sauce

Instructions:

1. Prepare Peppers: Roast poblano peppers until charred, peel off skins, and remove seeds.
2. Make Egg Batter: Whisk eggs, almond milk, gluten-free flour, cumin, and garlic powder until smooth.
3. Assemble Casserole: Layer roasted peppers in a greased baking dish. Top with shredded cheese, then pour the egg batter over the layers. Finish with a drizzle of tomato sauce.
4. Bake: Bake at 375°F (190°C) for 30-35 minutes, or until the casserole is set and lightly golden.
5. Serve: Let cool for a few minutes before serving. Pair with a side of rice or salad for a complete meal.

This Gluten-Free Chiles Rellenos Casserole combines the bold flavors of Mexican cuisine with the convenience of a holiday-friendly dish. Perfect for feeding a crowd, it’s a hearty, satisfying option for gluten-free holiday celebrations.

Gluten-Free Pozole Verde (Green Hominy Soup)

Pozole is a comforting and traditional Mexican soup, often served during holidays and celebrations. This gluten-free pozole verde is a vibrant take on the classic, combining hominy, chicken, and a tangy green sauce made with tomatillos, cilantro, and jalapeños. It’s warm, satisfying, and full of festive flavor.

Ingredients:

• 2 lbs chicken thighs (boneless or bone-in)
• 8 cups chicken broth
• 3 cups canned hominy, drained and rinsed
• 1 lb tomatillos, husked and rinsed
• 1/2 cup fresh cilantro
• 2 jalapeños, seeded for less heat
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. Cook the Chicken: Simmer chicken thighs in chicken broth until tender, about 20 minutes. Remove chicken, shred, and set aside.
2. Prepare the Green Sauce: In a blender, combine tomatillos, cilantro, jalapeños, onion, and garlic. Blend until smooth.
3. Combine Ingredients: Add the green sauce to the chicken broth. Stir in hominy, cumin, oregano, and shredded chicken. Simmer for 15 minutes to allow flavors to meld.
4. Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with sliced radishes, shredded cabbage, and lime wedges.

This Gluten-Free Pozole Verde brings a zesty twist to holiday meals. Its vibrant green color and warming flavors make it a standout dish that’s both traditional and crowd-pleasing.

Gluten-Free Enchiladas with Sweet Potato and Black Beans

These gluten-free enchiladas are a flavorful fusion of sweet and savory, perfect for holiday dinners. Featuring roasted sweet potatoes, hearty black beans, and a smoky red enchilada sauce, they’re wrapped in gluten-free tortillas for a dish that’s as nutritious as it is delicious.

Ingredients:

• 8 gluten-free corn tortillas
• 2 cups roasted sweet potatoes, cubed
• 1 cup cooked black beans
• 1 ½ cups red enchilada sauce (check gluten-free label)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Olive oil for roasting

Instructions:

1. Roast Sweet Potatoes: Toss cubed sweet potatoes with olive oil, smoked paprika, and cumin. Roast at 400°F (200°C) for 20 minutes.
2. Assemble Filling: Combine roasted sweet potatoes and black beans in a bowl.
3. Fill Tortillas: Spoon filling into each tortilla, roll them up, and place seam-side down in a baking dish.
4. Top with Sauce and Cheese: Pour enchilada sauce over the tortillas and sprinkle with shredded cheese.
5. Bake: Bake at 375°F (190°C) for 15-20 minutes, until cheese is melted and bubbly.
6. Serve: Garnish with chopped cilantro and serve with a side of guacamole or sour cream.

Gluten-Free Sweet Potato and Black Bean Enchiladas bring comfort and cheer to the holiday table. Their vibrant colors and bold flavors make them a festive addition to any gluten-free holiday menu.

Gluten-Free Bunuelos (Mexican Cinnamon Sugar Fritters)

Bunuelos are crispy, golden treats traditionally enjoyed during Mexican holidays. This gluten-free version uses a blend of almond and rice flour to achieve the same crunch and flavor, coated generously in cinnamon sugar for a holiday dessert that’s irresistible.

Ingredients:

• 1 cup almond flour
• 1/2 cup rice flour
• 1/2 tsp xanthan gum
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk
• 1 egg
• 2 tbsp butter, melted
• Oil for frying
• 1/2 cup sugar
• 1 tbsp cinnamon

Instructions:

1. Make the Dough: Combine almond flour, rice flour, xanthan gum, baking powder, and salt. Add almond milk, egg, and melted butter. Mix into a soft dough.
2. Roll and Cut: Roll dough into thin circles. Cut into desired shapes or leave whole.
3. Fry Bunuelos: Heat oil in a skillet over medium heat. Fry each piece until golden and crisp.
4. Coat with Cinnamon Sugar: Mix sugar and cinnamon in a bowl. Coat each bunuelo while still warm.
5. Serve: Serve warm with a drizzle of honey or a side of hot chocolate.

Gluten-Free Bunuelos are a sweet, crunchy delight that adds festive cheer to your holiday spread. Their warm cinnamon sugar coating and light texture make them a holiday dessert to remember.

Gluten-Free Mexican Shrimp Ceviche Tostadas

Ceviche is a fresh and zesty dish perfect for holiday appetizers or light meals. This gluten-free recipe pairs marinated shrimp with vibrant vegetables on crispy gluten-free tostadas. It’s an elegant and flavorful addition to your Mexican holiday spread, offering a burst of citrusy goodness in every bite.

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, finely chopped
• 1 avocado, diced
• 6 gluten-free tostada shells
• Salt and pepper to taste

Instructions:

1. Marinate the Shrimp: Chop shrimp into bite-sized pieces and combine with lime and lemon juice. Marinate for 15-20 minutes, until shrimp turns opaque.
2. Mix the Ceviche: Add tomatoes, onion, cilantro, jalapeño, and avocado to the shrimp. Season with salt and pepper.
3. Assemble Tostadas: Spoon ceviche onto gluten-free tostada shells.
4. Serve: Garnish with additional cilantro and serve immediately for maximum freshness.

Gluten-Free Mexican Shrimp Ceviche Tostadas are a refreshing, flavorful holiday dish. Their vibrant colors and tangy flavors make them a festive and health-conscious choice for holiday celebrations.

Gluten-Free Mexican Hot Chocolate

Mexican hot chocolate is a holiday favorite, known for its rich, velvety texture and warm spices. This gluten-free version uses dark chocolate and traditional spices like cinnamon and a hint of cayenne for a cozy drink that will delight family and guests alike.

Ingredients:

• 4 cups almond milk (or preferred non-dairy milk)
• 6 oz dark chocolate, chopped (ensure gluten-free)
• 2 tbsp cocoa powder
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper (optional)
• 2 tbsp sugar or sweetener of choice
• Whipped cream or marshmallows for topping

Instructions:

1. Heat Milk: In a saucepan, warm almond milk over medium heat.
2. Add Chocolate and Spices: Stir in chopped dark chocolate, cocoa powder, cinnamon, cayenne pepper, and sugar. Whisk until chocolate is melted and mixture is smooth.
3. Simmer: Reduce heat and let simmer for 2-3 minutes, stirring occasionally.
4. Serve: Pour into mugs and top with whipped cream or marshmallows. Dust with cinnamon for a festive touch.

Gluten-Free Mexican Hot Chocolate is the ultimate holiday beverage, blending rich chocolate with warm spices. It’s a comforting and indulgent drink that brings festive cheer to chilly holiday evenings.

Gluten-Free Mexican Cornbread with Jalapeños

This gluten-free Mexican cornbread is a spicy and savory twist on a classic holiday side dish. Made with gluten-free cornmeal, jalapeños, and cheddar cheese, it’s moist, flavorful, and the perfect complement to hearty holiday meals.

Ingredients:

• 1 cup gluten-free cornmeal
• 1/2 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1 egg
• 1/4 cup melted butter
• 1 cup shredded cheddar cheese
• 1-2 jalapeños, diced

Instructions:

1. Preheat Oven: Set the oven to 375°F (190°C) and grease a cast-iron skillet or baking dish.
2. Mix Dry Ingredients: In a bowl, combine cornmeal, gluten-free flour, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk almond milk, egg, and melted butter. Add wet ingredients to the dry ingredients and mix until just combined.
4. Add Cheese and Jalapeños: Fold in shredded cheese and diced jalapeños.
5. Bake: Pour batter into the prepared skillet and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Serve: Let cool slightly before slicing and serving.

Gluten-Free Mexican Cornbread with Jalapeños is a crowd-pleasing side dish that pairs perfectly with soups, stews, or holiday platters. Its spicy kick and cheesy goodness will have everyone coming back for seconds.

Gluten-Free Mexican Street Corn (Elote)

Mexican street corn, or elote, is a beloved snack that’s perfect for holiday gatherings. This gluten-free version combines grilled corn on the cob with creamy mayo, tangy lime, and spicy chili powder, creating a deliciously savory side dish or appetizer that everyone will love.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
• 1/4 cup crumbled cotija cheese
• 1 lime, cut into wedges
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for 10-15 minutes until the kernels are charred and tender.
2. Prepare the Toppings: In a small bowl, mix the chili powder, paprika, and salt. Set aside.
3. Coat the Corn: Once the corn is cooked, brush each ear generously with mayonnaise or Greek yogurt.
4. Add Toppings: Sprinkle the crumbled cotija cheese and chili powder mixture over the corn. Squeeze fresh lime juice on top and garnish with chopped cilantro if desired.
5. Serve: Serve immediately while the corn is still warm.

Gluten-Free Mexican Street Corn (Elote) brings smoky, creamy, and tangy flavors to your holiday spread. This dish is sure to be a hit at any gathering, offering a unique twist on classic corn on the cob with a zesty, spicy kick.

Gluten-Free Tamales with Red Chile Sauce

Tamales are a holiday tradition in many Mexican households, and this gluten-free version is just as delicious as the classic. Filled with seasoned meat or vegetables and wrapped in soft masa, these tamales are topped with a rich, homemade red chile sauce for a comforting and flavorful dish perfect for festive occasions.

Ingredients:

• 2 cups masa harina (gluten-free)
• 1 cup chicken broth or vegetable broth
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 tsp salt
• 2 cups cooked shredded chicken or vegetables of choice (such as spinach or mushrooms)
• 1 cup red chile sauce (see recipe below)
• 20-30 corn husks, soaked in warm water for 30 minutes

Red Chile Sauce Ingredients:

• 5 dried ancho chilies
• 1 garlic clove, minced
• 1/4 cup chicken broth or vegetable broth
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Prepare the Red Chile Sauce: Remove seeds and stems from the ancho chilies. Soak them in warm water for about 10 minutes. Blend the chilies with garlic, broth, and olive oil until smooth. Season with salt to taste.
2. Make the Masa: In a large bowl, mix masa harina, baking powder, salt, and chicken broth. Add vegetable oil and knead until smooth and pliable.
3. Assemble the Tamales: Spread a thin layer of masa on a soaked corn husk. Add a spoonful of the shredded chicken or vegetables and a tablespoon of red chile sauce. Fold the sides of the husk in and then the bottom to seal.
4. Steam the Tamales: Arrange the tamales upright in a large steamer. Cover with a damp cloth and steam for 1 to 1.5 hours, or until the masa is cooked through.
5. Serve: Serve the tamales hot with extra red chile sauce on the side.

Gluten-Free Tamales with Red Chile Sauce are the perfect holiday dish, bringing rich, flavorful fillings wrapped in soft masa. These tamales are a great way to celebrate with family and friends while offering a gluten-free option for all to enjoy.

Gluten-Free Mexican Rice Pudding (Arroz con Leche)

Arroz con Leche is a comforting and creamy dessert enjoyed throughout the holidays in Mexico. This gluten-free version uses rice, almond milk, and cinnamon to create a rich, flavorful treat that can be served warm or chilled. It’s the perfect sweet finish to any holiday meal.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 4 cups almond milk (or any dairy-free milk)
• 1/2 cup coconut milk
• 1/2 cup sugar or sweetener of choice
• 1 cinnamon stick
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• Raisins or dried fruit (optional)

Instructions:

1. Cook the Rice: In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Drain excess water if needed.
2. Prepare the Pudding: Add almond milk, coconut milk, sugar, cinnamon stick, ground cinnamon, vanilla, and salt to the cooked rice. Stir to combine.
3. Simmer: Cook over low heat, stirring occasionally, for 20-25 minutes, or until the pudding thickens to your desired consistency. Add more almond milk if it becomes too thick.
4. Add Optional Ingredients: Stir in raisins or dried fruit if desired and cook for an additional 5 minutes.
5. Serve: Remove the cinnamon stick before serving. Serve warm or chilled, garnished with extra ground cinnamon.

Gluten-Free Arroz con Leche is a creamy, comforting dessert that’s perfect for holiday gatherings. Whether served warm or chilled, this sweet rice pudding offers a delightful ending to any meal with its cozy, spiced flavors.

Gluten-Free Mexican Churros

Churros are a beloved Mexican dessert, often served at celebrations and fairs. This gluten-free version delivers the same crispy texture and sweet cinnamon-sugar coating as the classic, making it an irresistible treat for holiday gatherings. Perfect for dipping in chocolate or enjoying on their own, these churros will surely be a crowd favorite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup water
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp butter
• 2 large eggs
• 1/4 tsp vanilla extract
• Oil for frying
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon

Instructions:

1. Make the Dough: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, stirring occasionally. Once the butter has melted, remove from heat and add gluten-free flour, stirring until the mixture forms a dough.
2. Cool and Add Eggs: Let the dough cool for about 5 minutes, then stir in the eggs one at a time, followed by the vanilla extract.
3. Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C).
4. Fry the Churros: Spoon the dough into a piping bag with a large star tip. Carefully pipe 4-inch strips of dough into the hot oil, frying in batches. Fry until golden and crispy, about 2-3 minutes per batch.
5. Coat the Churros: In a shallow dish, mix cinnamon and sugar. Roll the fried churros in the cinnamon-sugar mixture until coated.
6. Serve: Serve warm, optionally with a chocolate dipping sauce.

Gluten-Free Mexican Churros are a delicious, crispy dessert that bring the festive spirit to any holiday meal. Their warm, sweet cinnamon flavor and satisfying crunch make them the perfect treat for family and friends to enjoy together.

Gluten-Free Mexican Chicken Enchiladas

These Gluten-Free Mexican Chicken Enchiladas offer a delicious and comforting main dish for your holiday table. Filled with shredded chicken, cheese, and topped with a flavorful red enchilada sauce, they’re a crowd-pleasing dish that is naturally gluten-free when made with the right tortillas. This recipe is hearty, satisfying, and perfect for large gatherings.

Ingredients:

• 12 gluten-free corn tortillas
• 2 cups cooked shredded chicken
• 2 cups shredded cheddar or Monterey Jack cheese
• 2 cups red enchilada sauce (homemade or store-bought)
• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes. Stir in the shredded chicken, cumin, garlic powder, salt, and pepper. Mix well and cook for another 2-3 minutes.
2. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Dip each tortilla in the enchilada sauce, then fill with the chicken mixture and a sprinkle of cheese. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat until all tortillas are filled.
3. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining cheese.
4. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro and serve hot.

Gluten-Free Mexican Chicken Enchiladas are a fantastic holiday meal that’s both filling and flavorful. With tender chicken, gooey cheese, and rich enchilada sauce, they are a guaranteed hit for any gathering, offering a gluten-free option that everyone can enjoy.

Gluten-Free Mexican Guacamole

Guacamole is a classic Mexican appetizer that’s perfect for holiday parties. This simple, yet flavorful, gluten-free recipe features creamy avocados paired with fresh ingredients like lime, cilantro, and jalapeño. It’s an easy and crowd-pleasing dip that pairs beautifully with tortilla chips or can be used as a topping for various dishes.

Ingredients:

• 4 ripe avocados
• 1 lime, juiced
• 1/4 cup diced red onion
• 1 small tomato, diced
• 1/2 jalapeño, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Mash the Avocados: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with a fork until smooth but still slightly chunky.
2. Add Ingredients: Stir in lime juice, red onion, tomato, jalapeño, and cilantro.
3. Season: Add salt to taste, adjusting as necessary.
4. Serve: Serve immediately with gluten-free tortilla chips, or as a topping for tacos, enchiladas, or grilled meats.

Gluten-Free Mexican Guacamole is a fresh and flavorful dip that’s perfect for any occasion, especially during the holidays. Its creamy texture and bright, zesty flavors make it a festive appetizer that pairs well with a variety of dishes. Enjoy it as a side or snack that everyone will love!

Note: More recipes are coming soon!