45+ Authentic Mexican Lunch Recipes to Spice Up Your Week

When it comes to lunchtime, sometimes a simple sandwich or salad just doesn’t cut it.

If you’re craving something full of bold flavors and vibrant spices, Mexican cuisine offers a world of possibilities.

From savory tacos to creamy enchiladas and zesty salsas, Mexican lunch recipes can turn any midday meal into a celebration of taste.

Whether you’re looking for something light and refreshing or hearty and satisfying, these 45+ Mexican lunch recipes are sure to impress.

Perfect for busy weekdays, casual gatherings, or weekend feasts, you’ll find an option for every craving.

So grab your apron, gather your ingredients, and get ready to bring a little bit of Mexico to your lunch table!

45+ Authentic Mexican Lunch Recipes to Spice Up Your Week

Mexican cuisine is a wonderful mix of flavors, textures, and colors, making it the perfect choice for a variety of lunch options.

From the heat of chiles to the sweetness of tropical fruits like pineapple, every bite can take your taste buds on a journey.

With these 45+ Mexican lunch recipes, you can enjoy a delightful array of meals that are as delicious as they are easy to prepare.

Whether you’re in the mood for tacos, enchiladas, or a hearty bowl of pozole, these recipes will bring the warmth and comfort of Mexican cooking right into your kitchen.

Try them out, mix and match, and let every meal be an opportunity to discover something new!

Tacos al Pastor

Tacos al Pastor is a traditional Mexican street food known for its deliciously marinated pork, grilled on a vertical rotisserie (similar to shawarma). The meat is thinly sliced and served on small corn tortillas, topped with pineapple, onions, cilantro, and salsa. It’s a vibrant and flavorful dish that brings a perfect balance of savory, sweet, and tangy.

Ingredients:

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 1 tbsp apple cider vinegar
• 3 tbsp chili powder
• 2 tbsp achiote paste
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 small pineapple, peeled and cut into rings
• 1 small onion, finely chopped
• Fresh cilantro, chopped
• 12 small corn tortillas
• Salsa (optional)

Instructions:

1. In a large bowl, combine pineapple juice, apple cider vinegar, chili powder, achiote paste, cumin, garlic powder, onion powder, oregano, cloves, salt, and pepper. Mix well to form the marinade.
2. Add the thinly sliced pork to the marinade and let it sit for at least 3 hours, or overnight in the fridge for deeper flavor.
3. If you have a vertical rotisserie, skewer the marinated pork and pineapple rings, layering them. Alternatively, you can grill the pork and pineapple on a skewer or in a pan until slightly charred.
4. Once the pork is cooked and caramelized, thinly slice it off the spit or skewer.
5. Warm the tortillas and place the slices of pork and a ring of grilled pineapple onto each tortilla.
6. Top with chopped onion, fresh cilantro, and salsa if desired.
7. Serve with lime wedges for an extra burst of freshness.

Tacos al Pastor is a true Mexican classic that transports you straight to the heart of Mexican street food culture. The key to its authentic taste lies in the perfect combination of the achiote paste and pineapple juice marinade, which imparts a smoky and slightly tangy flavor. The fresh toppings of onions and cilantro balance the richness of the grilled pork, while the sweetness of pineapple enhances the overall experience. These tacos are perfect for a festive lunch or a casual family meal, delivering both comfort and a taste of tradition.

Enchiladas Verdes

Enchiladas Verdes are a beloved Mexican dish where corn tortillas are filled with chicken, rolled, and topped with a vibrant green salsa made from roasted tomatillos and green chiles. The dish is then baked, resulting in a combination of tender tortillas and zesty, flavorful sauce that’s sure to satisfy.

Ingredients:

• 12 corn tortillas
• 2 lbs chicken breast (cooked and shredded)
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 lb tomatillos, husked and rinsed
• 2-3 green chiles (jalapeño or serrano)
• 1/2 cup cilantro, chopped
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups sour cream
• 1 cup shredded cheese (monterey jack or queso fresco)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
3. Add the tomatillos and green chiles to the skillet and cook for an additional 5 minutes, allowing the tomatillos to soften.
4. Transfer the tomatillo mixture to a blender and blend until smooth. Add chicken broth, cilantro, cumin, salt, and pepper, and blend again to combine.
5. In a separate pan, heat the corn tortillas lightly until soft. Dip each tortilla into the green sauce and then fill them with shredded chicken. Roll them tightly and arrange them in a baking dish.
6. Pour the remaining green sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and top with sour cream and additional fresh cilantro.

Enchiladas Verdes offer a perfect balance of zesty, tangy, and savory flavors that are emblematic of Mexican cuisine. The green sauce, made from roasted tomatillos and green chiles, imparts a fresh and slightly smoky flavor that complements the tender chicken filling. The cheese and sour cream bring richness to the dish, creating a well-rounded experience. Whether enjoyed at a family gathering or a quiet lunch, Enchiladas Verdes are an enduring favorite that showcases the bold and comforting flavors of Mexico.

Chiles Rellenos

Chiles Rellenos are large, mild chili peppers (usually poblano) stuffed with cheese, meat, or beans, coated in a light batter, and fried to golden perfection. This dish is a staple in Mexican cuisine, celebrated for its delightful combination of crispy exterior and flavorful stuffing. It’s a filling, hearty meal that’s perfect for lunch.

Ingredients:

• 6 large poblano peppers
• 1 lb ground beef (or chicken)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup cheese (queso blanco, monterey jack, or a blend)
• 2 eggs (separated)
• 1/4 cup flour
• 2 cups tomato sauce
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers directly over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a plastic bag to steam for a few minutes, then peel off the skin and remove the seeds.
2. In a skillet, cook the ground beef, onion, and garlic until the meat is browned. Season with cumin, paprika, salt, and pepper. Set aside to cool.
3. Stuff each pepper with the beef mixture and cheese. Carefully close the peppers by gently pressing them together, securing with toothpicks if needed.
4. In a bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with flour until smooth.
5. Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter.
6. Heat oil in a large skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden and crispy on all sides.
7. In a separate pan, heat the tomato sauce and pour over the fried peppers.
8. Garnish with fresh cilantro and serve.

Chiles Rellenos is a dish that encapsulates the essence of Mexican comfort food. The combination of roasted poblano peppers, savory stuffing, and crispy batter provides a satisfying contrast in texture and taste. The richness of the cheese and the slight heat from the peppers are perfectly balanced by the savory ground beef and mild tomato sauce. This dish can be served as a hearty lunch that will impress anyone at the table, offering a fulfilling and flavorful experience from start to finish.

Sopes de Carne Asada

Sopes de Carne Asada is a traditional Mexican dish featuring thick corn cakes (sopes) topped with grilled, juicy steak, lettuce, cheese, crema, and salsa. The base of the dish is made by frying small, round masa cakes until crispy on the outside, while soft and chewy on the inside. It’s a hearty and flavorful lunch that combines the rich flavors of grilled meat with the freshness of toppings.

Ingredients:

• 1 lb flank steak or skirt steak, grilled and sliced thinly
• 2 cups masa harina
• 1/2 cup warm water (more if needed)
• 1 tsp salt
• Vegetable oil for frying
• 1 cup lettuce, shredded
• 1/2 cup cotija cheese, crumbled
• 1/4 cup Mexican crema (or sour cream)
• 1/2 cup salsa verde or red salsa
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix the masa harina, salt, and warm water. Knead until you have a smooth dough. Divide the dough into small balls, then flatten each ball into a thick round shape about 3 inches wide.
2. Heat a skillet or comal over medium heat. Cook each sope for about 2 minutes on each side until they are golden and firm. Remove from the heat and gently pinch the edges to form a small border.
3. In a large pan, heat vegetable oil over medium-high heat. Fry each sope for 2–3 minutes on both sides until golden brown. Drain on paper towels.
4. Top each sope with slices of carne asada, shredded lettuce, crumbled cotija cheese, a dollop of crema, and a drizzle of salsa.
5. Serve immediately with lime wedges for extra tang.

Sopes de Carne Asada is a delicious and fulfilling Mexican dish that provides an incredible contrast in textures: the crispy fried base, juicy grilled steak, and fresh, creamy toppings. The carne asada adds a smoky and tender flavor, while the fresh lettuce and tangy crema balance the richness of the dish. The salsa and lime enhance the overall experience, making each bite a perfect mix of savory, fresh, and spicy. This dish is ideal for lunch or dinner and will quickly become a favorite for anyone who loves authentic Mexican flavors.

Tamales de Pollo en Salsa Roja

Tamales de Pollo en Salsa Roja are a beloved Mexican dish consisting of masa dough stuffed with flavorful chicken and red sauce, wrapped in corn husks and steamed to perfection. The tamales are tender, juicy, and packed with deep, savory flavors. They are perfect for a family meal or a festive gathering, offering a delicious combination of slow-cooked chicken, aromatic spices, and rich salsa.

Ingredients:

• 2 lbs chicken breast, cooked and shredded
• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 medium tomatoes
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 4 cups masa harina
• 1 tsp baking powder
• 1 tsp salt
• 1 cup chicken broth (or as needed)
• Corn husks, soaked in water for 30 minutes

Instructions:

1. For the salsa roja: Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for about 3 minutes, turning them to avoid burning. Once toasted, place them in a bowl with hot water and let them soak for 15 minutes.
2. In a separate skillet, heat oil and sauté the onion and garlic until fragrant. Add the tomatoes and cook for another 5 minutes. Blend the soaked chiles, tomato mixture, cumin, cinnamon, and salt until smooth. Set aside.
3. Combine the shredded chicken with some of the salsa roja and mix well.
4. In a large mixing bowl, combine the masa harina, baking powder, and salt. Gradually add chicken broth until the masa forms a smooth dough that holds together.
5. To assemble: Spread a thin layer of masa on a soaked corn husk, leaving room at the top and bottom. Place a spoonful of chicken mixture in the center and fold the sides of the husk around it, then fold up the bottom.
6. Arrange the tamales in a large steamer, standing them upright. Cover with a damp cloth and steam for 1–1.5 hours, or until the masa pulls away easily from the husk.
7. Serve with additional salsa or crema.

Tamales de Pollo en Salsa Roja are an incredible dish that showcases the rich flavors of Mexican cuisine. The combination of tender chicken, smoky red sauce, and soft, steamed masa creates a satisfying and comforting meal. The salsa roja infuses the tamales with deep, earthy flavors, while the masa provides the perfect texture to hold all the ingredients together. These tamales are perfect for sharing with family or friends, making them an ideal choice for celebrations, holidays, or a delicious weekend lunch.

Molletes

Molletes are an easy and satisfying Mexican snack or lunch dish made with bolillo bread, split and topped with refried beans, melted cheese, and a savory salsa. The combination of warm, toasty bread with the creamy beans and gooey cheese makes for a delicious and filling treat that’s simple to prepare yet full of flavor.

Ingredients:

• 4 bolillos (Mexican bread rolls) or baguette
• 2 cups refried beans (pinto or black beans)
• 1 1/2 cups mozzarella or Oaxaca cheese, shredded
• 1/2 cup salsa (salsa verde or red salsa)
• 1/2 small onion, chopped
• Fresh cilantro, for garnish
• 1 tbsp butter or oil for toasting

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the bolillos or baguette in half lengthwise.
2. Spread a layer of refried beans on each half of the bread.
3. Sprinkle the shredded cheese over the beans, ensuring even coverage.
4. Heat a skillet over medium-high heat and add butter or oil. Place the bread halves face down in the skillet and cook until the bread is golden and the cheese begins to melt.
5. Transfer the bread to a baking sheet and bake in the oven for 5–7 minutes, or until the cheese is fully melted and bubbly.
6. Top the molletes with fresh salsa and chopped onions, then garnish with cilantro.
7. Serve warm, ideally with a side of pickled jalapeños or a light salad.

Molletes are the perfect comfort food that’s easy to make and incredibly satisfying. The combination of warm, crispy bread with creamy beans and melted cheese offers a delicious blend of flavors and textures. The addition of salsa and fresh cilantro adds a burst of freshness that elevates the dish. Molletes are a wonderful option for a quick lunch or an afternoon snack, and their versatility makes them an excellent base for different toppings, allowing you to customize them to your taste. Whether served as a light meal or part of a larger spread, molletes are sure to please.

Pozole Rojo

Pozole Rojo is a hearty Mexican soup made with hominy, tender pork, and a rich red broth made from dried chiles. It’s a comforting, flavorful dish often enjoyed during celebrations, holidays, or family gatherings. The soup is typically served with an array of fresh toppings such as lettuce, radishes, oregano, and lime, adding crunch and freshness to the rich, savory broth.

Ingredients:

• 2 lbs pork shoulder or pork butt, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 1 tsp oregano
• 2 tsp cumin
• 1 can (15 oz) hominy, drained and rinsed
• 8 cups water or chicken broth
• Salt to taste
• Fresh toppings: shredded lettuce, radishes, cilantro, oregano, lime wedges, and tostadas

Instructions:

1. In a large pot, combine the pork, onion, garlic, and water (or chicken broth). Bring to a boil, then reduce to a simmer and cook for about 1.5-2 hours, or until the pork is tender and fully cooked.
2. While the pork is cooking, toast the ancho and guajillo chiles in a dry skillet for 2-3 minutes until fragrant. Place them in a bowl of hot water and let them soak for about 10 minutes, until softened.
3. Once the chiles have softened, remove the stems and seeds. Blend the chiles with a cup of the cooking liquid from the pork, oregano, and cumin until smooth.
4. Strain the chile mixture into the pot with the pork, then add the hominy. Season with salt and simmer for another 30 minutes, allowing the flavors to meld together.
5. To serve, ladle the pozole into bowls and top with shredded lettuce, sliced radishes, chopped cilantro, a sprinkle of oregano, and a squeeze of lime. Serve with tostadas or tortilla chips.

Pozole Rojo is a quintessential Mexican comfort food that’s both nourishing and full of vibrant flavors. The tender pork and hominy soak up the rich, smoky chile broth, creating a savory, satisfying soup that’s perfect for cooler days or any special occasion. The fresh toppings add texture and brightness, balancing the richness of the broth. Whether you’re serving it at a festive gathering or as a family meal, Pozole Rojo is sure to be a crowd-pleaser and a dish that brings everyone to the table for a warm, communal experience.

Tostadas de Atún

Tostadas de Atún are a quick and refreshing Mexican dish made with crispy fried corn tortillas topped with a mixture of tuna, mayonnaise, lime, and various fresh vegetables. This dish is light, flavorful, and perfect for a casual lunch. The combination of crunchy tostada, creamy tuna, and bright toppings makes it a delicious choice for anyone craving a Mexican-style seafood dish.

Ingredients:

• 4 tostadas (crispy corn tortillas)
• 2 cans (5 oz each) of tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 cup cucumber, diced
• 1/2 avocado, sliced
• Salsa (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the drained tuna, mayonnaise, lime juice, red onion, cilantro, and cucumber. Mix until all ingredients are well incorporated.
2. Season with salt and pepper to taste.
3. Arrange the tostadas on a serving plate and top with the tuna mixture.
4. Garnish with avocado slices and optional salsa for added flavor.
5. Serve immediately for a crispy, refreshing lunch.

Tostadas de Atún offer a satisfying and light meal that’s full of texture and flavor. The crispy tostadas are the perfect base for the creamy, tangy tuna mixture, while the fresh vegetables and avocado provide a delightful contrast. The simplicity of the dish makes it quick and easy to prepare, yet it feels special with its bright, fresh flavors. It’s an ideal lunch for hot days or as a snack to enjoy with family or friends, offering a perfect combination of convenience and deliciousness.

Quesadillas de Flor de Calabaza

Quesadillas de Flor de Calabaza (zucchini flower quesadillas) are a traditional Mexican dish that highlights the delicate flavor of squash blossoms, which are sautéed with onions, garlic, and cheese, then folded into a warm tortilla. This dish is perfect for vegetarians and anyone who enjoys the mild, slightly sweet flavor of zucchini flowers combined with the gooey richness of melted cheese.

Ingredients:

• 12 flour tortillas
• 2 cups zucchini flowers (flor de calabaza), cleaned and stems removed
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 1/2 cups Oaxaca cheese (or mozzarella), shredded
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)
• Salsa verde or red salsa (optional)

Instructions:

1. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
2. Add the zucchini flowers to the skillet and cook for another 3-4 minutes, just until they are tender. Season with cumin, salt, and pepper.
3. Remove the skillet from the heat and stir in the shredded Oaxaca cheese until it begins to melt and bind with the flowers and onions.
4. Heat a separate pan or griddle over medium heat and warm each tortilla until it’s lightly golden.
5. Once the tortillas are warm, spoon a portion of the zucchini flower and cheese mixture onto half of each tortilla and fold it in half to create a quesadilla.
6. Cook each quesadilla for 1-2 minutes on each side, until golden and crispy and the cheese is melted inside.
7. Serve the quesadillas with fresh cilantro and your choice of salsa.

Quesadillas de Flor de Calabaza are a light yet flavorful dish that captures the essence of traditional Mexican cuisine. The delicate flavor of the zucchini flowers combined with the melted cheese creates a deliciously creamy filling, while the crispy tortillas provide the perfect contrast in texture. This dish is not only a great way to enjoy a unique ingredient but also a wonderful vegetarian option that doesn’t skimp on flavor. Whether enjoyed as a snack, lunch, or appetizer, these quesadillas are a delightful way to explore the flavors of Mexico.

Arroz a la Mexicana

Arroz a la Mexicana (Mexican rice) is a classic side dish in Mexican cuisine, often served alongside tacos, grilled meats, or stews. The dish is known for its fluffy texture and vibrant color, with a base of rice sautéed in a tomato sauce made from fresh tomatoes, garlic, onions, and spices. It’s simple to make and incredibly versatile, adding a flavorful and aromatic touch to any meal.

Ingredients:

• 2 cups long-grain white rice
• 1 tbsp vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, blended into a puree
• 1 1/2 cups chicken broth
• 1 tsp cumin
• 1/2 tsp turmeric or saffron (for color)
• 1/2 cup peas (optional)
• 1/2 cup carrots, diced (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pan or skillet, heat the vegetable oil over medium heat. Add the rice and cook for about 5 minutes, stirring occasionally, until it becomes lightly golden.
2. Add the chopped onion and garlic to the rice and cook for another 2 minutes, until softened.
3. Pour in the blended tomatoes, chicken broth, cumin, turmeric, and season with salt and pepper. Stir everything together and bring to a boil.
4. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
5. If adding peas and carrots, stir them in during the last 10 minutes of cooking, so they cook through.
6. Once the rice is fully cooked, fluff with a fork and garnish with fresh cilantro before serving.

Arroz a la Mexicana is the perfect accompaniment to almost any Mexican meal. The combination of tomato, garlic, and cumin brings a rich and savory depth of flavor to the rice, while the peas and carrots add a pop of color and sweetness. The dish is not only delicious but also simple to prepare, making it a staple for busy weeknights or festive gatherings. It’s versatile enough to be served with a variety of proteins or even on its own, creating a satisfying meal that’s sure to please everyone at the table.

Tacos de Pescado (Fish Tacos)

Tacos de Pescado (fish tacos) are a popular Mexican coastal dish featuring battered and fried fish, often paired with a tangy slaw and a creamy sauce. The combination of crispy fish, fresh vegetables, and the rich, zesty toppings makes for a perfect meal that’s light yet satisfying. These tacos bring the flavors of the ocean to your table, offering a refreshing, flavorful lunch or dinner.

Ingredients:

• 1 lb white fish fillets (such as tilapia or cod)
• 1 cup flour (for the batter)
• 1/2 tsp baking powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup cold beer or sparkling water (for the batter)
• Vegetable oil for frying
• 12 small corn tortillas
• 1 cup cabbage, shredded
• 1/4 cup cilantro, chopped
• 1/2 cup sour cream or Mexican crema
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salsa (optional)
• Lime wedges for serving

Instructions:

1. In a large bowl, mix the flour, baking powder, paprika, garlic powder, salt, and pepper. Slowly add the cold beer or sparkling water, whisking until the batter is smooth and slightly thickened.
2. Heat the vegetable oil in a frying pan over medium-high heat.
3. Dip the fish fillets into the batter, coating them evenly, and fry in the hot oil for 3-4 minutes on each side, until golden and crispy. Remove the fish from the oil and drain on paper towels.
4. In a separate bowl, mix the shredded cabbage, chopped cilantro, sour cream, mayonnaise, lime juice, and a pinch of salt to make a creamy slaw.
5. Warm the corn tortillas and assemble the tacos by placing a piece of fried fish on each tortilla, then topping with the slaw, salsa, and a squeeze of lime.
6. Serve immediately, garnished with additional cilantro and lime wedges.

Tacos de Pescado are a refreshing and delicious dish that perfectly balances crispy, tender fish with the bright, tangy flavors of slaw and creamy sauce. The crispy fish provides texture and flavor, while the slaw adds a crunchy, zesty contrast. These tacos are perfect for a light lunch or dinner, offering a healthy option that doesn’t sacrifice taste. Whether served at a casual gathering or as a weeknight meal, Tacos de Pescado bring the taste of the sea and the essence of Mexico right to your plate.

Pollo en Mole Poblano

Pollo en Mole Poblano is a classic Mexican dish where chicken is smothered in a rich, velvety mole sauce made from a combination of chilies, chocolate, and spices. This dish is often associated with celebrations and special occasions due to its complex flavors and the time it takes to make. The depth of flavor from the mole sauce, combined with tender chicken, makes this dish truly special.

Ingredients:

• 4 chicken breasts (or thighs)
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1/4 cup sesame seeds (for garnish)

For the Mole Sauce:

• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 dried mulato chile (optional)
• 2 tbsp vegetable oil
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1 tbsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp cloves
• 2 tbsp cocoa powder
• 2 oz dark chocolate (about 70% cocoa)
• 2 cups chicken broth
• 2 tomatoes, roasted and peeled
• 1 onion, quartered
• 3 cloves garlic, roasted
• 1/4 cup sugar
• Salt to taste

Instructions:

1. Season the chicken breasts with salt and pepper. In a large skillet, heat the oil over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
2. For the mole sauce: Heat oil in a large pan and lightly toast the dried chiles until fragrant. Remove the stems and seeds, and place them in a bowl of hot water to soften for about 10 minutes.
3. In the same pan, add the almonds, raisins, cinnamon, cumin, and cloves, and toast for 2-3 minutes. Then add the cocoa powder, dark chocolate, and roasted tomatoes, onion, and garlic, cooking for an additional 5 minutes.
4. Blend the chiles and other ingredients together with the chicken broth, sugar, and salt until smooth.
5. Pour the mole sauce back into the pan and simmer for 20 minutes, stirring occasionally, until thickened and well-combined.
6. Place the cooked chicken breasts in the sauce and simmer for an additional 10 minutes to let the chicken soak up the flavors of the mole.
7. Serve the chicken with the mole sauce, garnished with sesame seeds.

Pollo en Mole Poblano is the epitome of rich, deep Mexican flavors. The mole sauce, made with a balance of dried chilies, spices, and chocolate, creates a complex yet harmonious taste that pairs perfectly with the tender chicken. This dish is a celebration of Mexico’s culinary tradition and is ideal for special occasions, bringing together layers of sweetness, spice, and earthiness in every bite. Whether served with rice or tortillas, Pollo en Mole Poblano is a memorable meal that will impress anyone who tries it.

Chiles Rellenos de Queso

Chiles Rellenos de Queso are a popular Mexican dish consisting of large, mild poblano peppers stuffed with cheese, coated in egg batter, and fried to perfection. The soft, melty cheese inside the pepper pairs wonderfully with the smoky flavor of the charred poblano, creating a dish that’s both comforting and flavorful. Often served with tomato sauce, this dish can be enjoyed as a main course or a delicious side dish.

Ingredients:

• 4 large poblano peppers
• 1 1/2 cups Oaxaca cheese or Monterey Jack, shredded
• 2 eggs, separated
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• Vegetable oil for frying
• 1 cup tomato sauce (optional)
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skins, making sure to remove all the seeds and membranes.
2. Stuff each pepper with the shredded cheese, being careful not to overstuff them.
3. In a bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with the salt and pepper. Gently fold the egg whites into the yolks until combined.
4. Heat a large pan with vegetable oil over medium-high heat. Lightly dust each stuffed pepper with flour and then dip it into the egg batter, making sure it is fully coated.
5. Fry the peppers in the hot oil for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and drain on paper towels.
6. If desired, heat the tomato sauce in a small saucepan and pour it over the peppers before serving. Garnish with fresh cilantro.
7. Serve immediately with rice or tortillas.

Chiles Rellenos de Queso offer a wonderful combination of smoky, tender peppers with creamy, melted cheese. The crispy egg batter provides a delightful contrast in texture, making every bite a satisfying experience. Whether paired with a fresh tomato sauce or enjoyed on their own, these stuffed peppers are a delightful addition to any Mexican meal. The dish is simple yet indulgent, perfect for a weeknight dinner or a festive gathering. It’s a true representation of Mexican comfort food, bringing bold flavors to the table with every bite.

Tacos al Pastor

Tacos al Pastor is a quintessential Mexican street food made from pork marinated in a blend of chiles, spices, and pineapple, then slow-cooked on a vertical rotisserie. The combination of savory, slightly sweet pork and the vibrant toppings, including pineapple, onion, cilantro, and salsa, makes these tacos irresistible. Tacos al Pastor are a beloved Mexican classic, typically served in soft corn tortillas, making them perfect for any casual lunch or dinner.

Ingredients:

• 2 lbs pork shoulder, thinly sliced
• 2 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1 tbsp vinegar
• 1 tsp ground cumin
• 1 tsp oregano
• 3 cloves garlic
• 1/2 onion, chopped
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup fresh pineapple, diced
• Corn tortillas
• Chopped cilantro and onion for garnish
• Salsa verde or red salsa

Instructions:

1. In a pan, toast the guajillo and ancho chiles until fragrant, about 2-3 minutes. Soak the chiles in warm water for 10 minutes, then blend them with pineapple juice, orange juice, vinegar, cumin, oregano, garlic, onion, chili powder, salt, and pepper to form the marinade.
2. Coat the thinly sliced pork in the marinade, ensuring that all pieces are covered. Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.
3. Preheat your grill or stovetop griddle over medium-high heat. Cook the marinated pork in batches, stirring occasionally until browned and cooked through, about 8-10 minutes per batch.
4. Once the pork is cooked, chop it into smaller pieces. Warm the corn tortillas and fill them with the cooked pork, then top with diced pineapple, chopped cilantro, and onion.
5. Serve with salsa on the side and lime wedges for an extra burst of flavor.

Tacos al Pastor are an iconic Mexican dish that offers a delightful mix of savory and sweet flavors. The tender pork, marinated in a rich blend of chiles and citrus, pairs perfectly with the juicy pineapple and the fresh toppings of cilantro and onion. These tacos are bursting with flavor in every bite and provide a satisfying meal that’s both simple and indulgent. Whether enjoyed at a street food stand or made at home, Tacos al Pastor are a true crowd-pleaser and a delicious example of Mexican culinary tradition.

Enchiladas Verdes

Enchiladas Verdes are a traditional Mexican dish where tortillas are filled with chicken, rolled up, and smothered in a tangy green salsa made from tomatillos. This dish is known for its vibrant, zesty flavor and is typically topped with cheese, sour cream, and fresh onions. The balance of savory, spicy, and tangy flavors makes these enchiladas a favorite in Mexican homes, ideal for a satisfying lunch or dinner.

Ingredients:

• 12 corn tortillas
• 2 cups cooked chicken, shredded
• 1 tbsp vegetable oil
• 1/2 cup onion, chopped
• 1 1/2 cups green salsa (salsa verde made with tomatillos)
• 1 cup chicken broth
• 1 cup queso fresco or shredded mozzarella cheese
• 1/4 cup sour cream
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a skillet and sauté the chopped onion until soft, about 3 minutes. Add the shredded chicken and stir to combine. Season with salt and pepper.
2. In a separate pan, heat the green salsa and chicken broth over medium heat, stirring occasionally. Simmer for 5 minutes until the sauce thickens slightly.
3. Heat the tortillas on a dry skillet until warm and pliable. Dip each tortilla into the green salsa mixture to coat it, then place a spoonful of the chicken mixture in the center. Roll the tortilla up and place it seam-side down in a baking dish.
4. Once all tortillas are rolled and in the dish, pour the remaining green salsa over the top and sprinkle with cheese.
5. Bake at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve the enchiladas with sour cream, fresh cilantro, and a sprinkle of chopped onion.

Enchiladas Verdes are a vibrant and flavorful dish that showcases the tangy richness of tomatillos and the comfort of tender chicken wrapped in warm tortillas. The green salsa brings a burst of freshness, while the cheese and sour cream add richness and creaminess. This dish is not only delicious but also relatively easy to prepare, making it a perfect option for both weeknight dinners and weekend gatherings. Whether served with rice, beans, or a side salad, Enchiladas Verdes are a crowd-pleasing Mexican classic that’s sure to satisfy everyone’s cravings.

Note: More recipes are coming soon!