35+ Flavorful Sunday Mexican Recipes to Enjoy with Family

Sundays are made for gathering around the table with family and friends, enjoying delicious food that brings everyone together.

If you’re looking to add a vibrant, flavorful twist to your Sunday meals, then Mexican cuisine is the perfect choice.

Known for its bold spices, rich flavors, and diverse ingredients, Mexican food can turn any meal into a celebration.

From savory stews and hearty tamales to fresh salsas and crispy tacos, there’s something for everyone.

In this collection of 35+ Sunday Mexican recipes, you’ll find a wide range of dishes that are perfect for slow Sundays or special family occasions.

Whether you’re craving comfort food or looking to explore new flavors, these recipes will fill your home with the mouthwatering aromas of authentic Mexican cooking.

35+ Flavorful Sunday Mexican Recipes to Enjoy with Family

A Sunday meal should be more than just food; it should be an experience.

These 35+ Sunday Mexican recipes offer a diverse selection of traditional and contemporary dishes that will elevate your weekend dining and create lasting memories.

From spicy, zesty salsas to tender carnitas and savory enchiladas, every recipe provides a chance to share the joy of Mexican cuisine.

So, gather your ingredients, put on your apron, and get ready to enjoy a feast full of flavors that will make your Sunday something truly special.

Whether you’re cooking for a large family or preparing a smaller meal for yourself, these recipes will ensure that your Sunday is filled with delicious, authentic Mexican flavors.

Sunday Mexican Chilaquiles

Chilaquiles is a beloved Mexican breakfast dish made of crispy tortilla chips, simmered in a flavorful sauce, and topped with a variety of ingredients like cheese, crema, and fried eggs. It’s the perfect comfort food for a relaxed Sunday brunch, offering a balance of savory, spicy, and creamy flavors. You can choose between red or green sauce, depending on your preference for spice and tanginess.

Ingredients

• 10 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil
• 1 cup red or green salsa (your choice)
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/4 cup crumbled queso fresco
• 2 eggs, fried
• 1/4 onion, sliced
• Fresh cilantro for garnish
• 1 avocado, sliced
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the tortilla triangles and fry them until they are crispy and golden. Once done, set them aside on a paper towel to drain excess oil.
2. In the same pan, add the salsa and chicken broth. Stir to combine and let it simmer for a couple of minutes.
3. Add the crispy tortilla chips into the pan with the salsa. Toss gently to coat the chips with the sauce and cook for another 2-3 minutes until the chips have softened but still maintain some crunch.
4. Remove from heat and transfer to a serving plate. Top with a fried egg, a dollop of sour cream, crumbled queso fresco, onion slices, fresh cilantro, and avocado slices.
5. Serve hot and enjoy your chilaquiles with a side of freshly brewed coffee or a refreshing Mexican drink like agua fresca.

Chilaquiles offer a wonderful mix of textures and flavors, from the crunchy tortilla chips to the creamy avocado and tangy salsa. This dish is perfect for a Sunday morning when you want something filling and flavorful to start your day. The customization options are endless, so you can add grilled chicken, shredded beef, or even a sprinkle of chili flakes for extra spice. It’s a dish that brings the family together and creates a sense of celebration.

Sunday Mexican Tacos de Carne Asada

Tacos de Carne Asada are a classic Mexican favorite, made with grilled marinated steak, served in soft corn tortillas and topped with fresh ingredients like cilantro, onion, and lime. These tacos are quick to prepare and packed with smoky, charred flavor from the grilled meat, making them ideal for a laid-back Sunday lunch or dinner.

Ingredients

• 1 lb flank steak or skirt steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 12 small corn tortillas
• 1/2 onion, diced
• Fresh cilantro, chopped
• Lime wedges
• Salsa of your choice (optional)

Instructions

1. In a small bowl, combine the olive oil, garlic, lime juice, soy sauce, chili powder, cumin, salt, and pepper. Mix well to create the marinade.
2. Place the steak in a shallow dish and pour the marinade over the meat, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or grill pan to medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
4. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
5. Heat the corn tortillas on a hot pan for a few seconds on each side, then assemble the tacos by placing slices of carne asada on each tortilla.
6. Top with diced onion, fresh cilantro, a squeeze of lime juice, and a drizzle of your favorite salsa.

These carne asada tacos are juicy, tender, and packed with bold flavors from the marinade. The freshness of the cilantro and lime juice balances the richness of the grilled meat, making each bite incredibly satisfying. Tacos de Carne Asada are perfect for a Sunday gathering with family or friends, offering a casual yet flavorful meal that everyone will enjoy.

Sunday Mexican Pozole Rojo

Pozole Rojo is a traditional Mexican stew made with hominy, pork (or chicken), and a rich, flavorful red chili broth. It’s often enjoyed during festive occasions and special Sundays, as it’s hearty, nourishing, and perfect for large gatherings. This dish offers a combination of deep, earthy flavors from the chilies, with the hominy adding a delightful texture.

Ingredients

• 1 lb pork shoulder, cut into chunks
• 1 can hominy, drained and rinsed
• 1 onion, quartered
• 4 cloves garlic, smashed
• 3 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 1 tablespoon cumin
• 1 tablespoon oregano
• Salt to taste
• 8 cups water
• Garnishes: radishes, shredded cabbage, chopped cilantro, lime wedges, dried oregano, tostadas

Instructions

1. In a large pot, add the pork shoulder, onion, garlic, cumin, oregano, and a pinch of salt. Pour in the water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 1.5 hours, or until the pork is tender.
2. While the pork cooks, toast the dried chiles in a hot pan for about 30 seconds, then soak them in warm water for 15 minutes until soft. Blend the chiles with a bit of water to form a smooth paste.
3. Once the pork is tender, remove the meat and shred it using two forks. Add the hominy and chile paste to the pot, stir, and simmer for an additional 30 minutes. Adjust seasoning with more salt, if needed.
4. Serve the pozole in large bowls, topped with fresh radishes, shredded cabbage, cilantro, lime wedges, and a sprinkle of dried oregano. You can also add tostadas on the side for crunch.

Pozole Rojo is a perfect dish to enjoy with loved ones on a Sunday. The combination of tender pork, chewy hominy, and rich chili broth makes for a satisfying and flavorful meal. The garnishes add a fresh contrast to the stew’s deep flavors, elevating each bite. Whether for a cozy family meal or a gathering with friends, Pozole Rojo is sure to bring warmth and joy to your Sunday.

Sunday Mexican Enchiladas Verdes

Enchiladas Verdes are a classic Mexican dish featuring corn tortillas stuffed with a flavorful filling, usually chicken, and smothered in a tangy and spicy green salsa made from fresh tomatillos. The dish is baked until the sauce bubbles and the cheese melts, creating a deliciously comforting meal that’s perfect for a Sunday feast.

Ingredients

• 12 corn tortillas
• 2 cups cooked, shredded chicken
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 tablespoon chopped garlic
• 4 medium tomatillos, husked and quartered
• 1/2 cup fresh cilantro
• 2-3 jalapeño peppers (adjust for spice preference)
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella or Oaxaca cheese
• 1/2 cup crumbled queso fresco (optional)
• Lime wedges and fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, heat the oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes. Add the tomatillos, jalapeños, and cumin, then cover and cook for 5-7 minutes, until the tomatillos soften.
3. Remove the mixture from heat and transfer it to a blender. Add cilantro and salt, and blend until smooth.
4. Heat a small amount of oil in a skillet and lightly fry the tortillas for a few seconds on each side. This helps soften them and prevents them from breaking when rolled.
5. In a baking dish, spread a small amount of the salsa verde on the bottom. Fill each tortilla with a generous portion of shredded chicken, then roll up and place seam-side down in the dish. Pour the remaining salsa over the enchiladas and top with cheese.
6. Bake for 15-20 minutes until the cheese is melted and bubbly.
7. Serve the enchiladas hot, garnished with sour cream, cilantro, and a squeeze of lime juice.

Enchiladas Verdes are a true crowd-pleaser, offering a perfect balance of spicy, tangy, and cheesy flavors. The green tomatillo salsa adds a refreshing kick to the rich, tender chicken, while the melted cheese gives the dish a creamy, indulgent finish. It’s an ideal meal for a family gathering or a laid-back Sunday when you want something both satisfying and flavorful.

Sunday Mexican Sopes

Sopes are a type of Mexican appetizer or light meal consisting of thick, round tortillas topped with a variety of delicious ingredients. They’re great for creating a custom meal with everyone at the table. The base is made from masa dough, fried until golden and crispy, then loaded with refried beans, meat, cheese, and fresh toppings.

Ingredients

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1 1/2 cups warm water
• 1 tablespoon vegetable oil
• 1/2 cup refried beans (black or pinto)
• 1 cup cooked ground beef or shredded chicken
• 1/2 cup lettuce, shredded
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/4 cup salsa roja (red sauce)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water and mix until the dough comes together. Knead the dough for 2-3 minutes until it’s smooth and pliable.
2. Divide the dough into 6-8 small balls and flatten each one into a thick disc using your hands or a tortilla press.
3. Heat the oil in a skillet over medium heat. Fry each disc for 2-3 minutes per side, or until golden brown and crispy on the outside, but soft on the inside. Remove from the skillet and set aside to cool slightly.
4. Use your fingers to gently pinch the edges of each sope to create a raised border around the edge, forming a small lip to hold the toppings.
5. Spread a spoonful of refried beans over each sope, then top with your choice of cooked ground beef or shredded chicken.
6. Drizzle with salsa roja, sprinkle with queso fresco, and add a dollop of sour cream. Garnish with shredded lettuce and fresh cilantro.
7. Serve the sopes immediately with lime wedges on the side.

Sopes are a versatile and satisfying meal, perfect for any Sunday when you want something fun and customizable. The crunchy base contrasts beautifully with the creamy beans and rich meat, while the fresh toppings add a refreshing burst of flavor. This dish brings together the best of Mexican street food in the comfort of your own home.

Sunday Mexican Tamales de Pollo

Tamales de Pollo (Chicken Tamales) are a cherished dish in Mexican cuisine, often made for holidays, special occasions, or Sunday gatherings. These tamales are filled with a savory chicken mixture and wrapped in corn husks, then steamed to perfection. The process may take some time, but the result is well worth the effort.

Ingredients

• 2 cups masa harina (corn flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chicken broth
• 1/2 cup vegetable oil
• 2 cups shredded cooked chicken
• 1/2 cup salsa verde (green sauce)
• 1/2 cup diced onions
• 1/2 teaspoon cumin
• 12-15 dried corn husks (soaked in warm water for 30 minutes)

Instructions

1. In a large bowl, combine the masa harina, baking powder, and salt. Gradually add chicken broth and vegetable oil, mixing until the dough is smooth and soft.
2. In a separate bowl, mix the shredded chicken with salsa verde, diced onions, and cumin.
3. Lay a softened corn husk flat on a clean surface. Spread a thin layer of masa dough onto the husk, leaving about 2 inches at the top and bottom for folding.
4. Place a spoonful of the chicken mixture in the center of the masa.
5. Carefully fold the sides of the corn husk over the filling and then fold up the bottom to seal the tamale.
6. Repeat the process with the remaining ingredients.
7. Arrange the tamales upright in a large steamer pot, making sure the open ends are facing up. Cover with a damp cloth and steam for 1-1.5 hours, checking occasionally to ensure the tamales are cooked through and the masa separates easily from the husk.
8. Serve the tamales hot, with a side of salsa or crema if desired.

Tamales de Pollo are a delightful Sunday treat, offering layers of flavor wrapped in a soft, fragrant masa. The chicken filling is flavorful and tender, and the masa provides a comforting texture. While tamales take some time to prepare, they’re perfect for a leisurely Sunday, especially if you have family or friends helping you with the assembly. This dish is a true celebration of Mexican culinary tradition.

Sunday Mexican Tacos al Pastor

Tacos al Pastor are a quintessential Mexican street food, originating from the flavors of Lebanese shawarma but with a distinct Mexican twist. The marinated pork, cooked on a vertical rotisserie and then sliced thin, is both savory and tangy with a hint of sweetness from pineapple. Served on soft corn tortillas with cilantro, onions, and a squeeze of lime, these tacos are a Sunday favorite for a flavorful and festive meal.

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 3 tablespoons achiote paste
• 1/4 cup orange juice
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cloves
• Salt and pepper to taste
• 1/2 fresh pineapple, sliced
• 12 small corn tortillas
• 1/2 cup onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. In a blender, combine the achiote paste, orange juice, apple cider vinegar, garlic, cumin, oregano, cloves, salt, and pepper. Blend until smooth.
2. Marinate the sliced pork in this mixture, ensuring all the meat is well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for more flavor.
3. Preheat a grill or skillet over medium-high heat. Place the marinated pork on the grill and cook for 5-7 minutes, or until slightly charred and cooked through. During the last few minutes of cooking, grill the pineapple slices until they’re caramelized and have grill marks.
4. Slice the pork thinly and chop the grilled pineapple into small chunks.
5. Heat the corn tortillas on a hot pan for a few seconds on each side.
6. Assemble the tacos by placing the sliced pork on each tortilla, topping with grilled pineapple, chopped onion, and cilantro. Serve with lime wedges on the side.

Tacos al Pastor are the perfect Sunday meal for anyone craving bold, smoky, and tangy flavors. The combination of marinated pork and sweet pineapple creates an irresistible flavor profile that’s enhanced by the freshness of cilantro and onion. Whether you’re hosting a gathering or enjoying a quiet Sunday dinner, these tacos will surely be a hit.

Sunday Mexican Molletes

Molletes are an easy-to-make yet satisfying Mexican dish that’s perfect for a laid-back Sunday. Essentially a Mexican open-faced sandwich, molletes consist of bolillo rolls (Mexican bread) topped with refried beans, melted cheese, and often garnished with pico de gallo or avocado. It’s a comforting dish that’s perfect for breakfast, brunch, or a light dinner.

Ingredients

• 4 bolillo rolls (or baguettes, halved)
• 1 cup refried beans (black or pinto)
• 1 1/2 cups shredded Oaxaca cheese or mozzarella
• 1/2 cup pico de gallo (tomato, onion, cilantro, lime)
• 1 ripe avocado, sliced
• Hot sauce (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the bolillo rolls in half and scoop out a little bit of the inside to make space for the toppings.
3. Spread a generous amount of refried beans on each roll half.
4. Top with shredded Oaxaca cheese, and place the rolls on a baking sheet.
5. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and top with pico de gallo, sliced avocado, and a drizzle of hot sauce if desired. Garnish with fresh cilantro.
7. Serve warm, perfect with a cold drink or some salsa on the side.

Molletes are a fantastic dish that can be customized to your liking, making them great for a family or Sunday brunch. The toasted bread, creamy beans, and melty cheese create a comforting combination, while the pico de gallo and avocado bring freshness and texture. These molletes are quick, easy, and satisfying—perfect for a relaxing Sunday meal.

Sunday Mexican Sopa de Lima

Sopa de Lima (Lime Soup) is a light yet flavorful Mexican soup from the Yucatán region, typically made with chicken, lime, and a variety of aromatic herbs and spices. This refreshing and slightly tangy soup is an ideal choice for a Sunday when you’re craving something both light and flavorful. The addition of crispy tortilla strips and fresh lime juice makes this soup a true delight.

Ingredients

• 1 lb chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 2-3 limes, juiced
• 1/2 cup fresh cilantro, chopped
• 1-2 dried ancho chilies (optional for heat)
• 1 cup fried tortilla strips
• Salt and pepper to taste

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the chopped tomatoes, cumin, and oregano, and cook for another 5 minutes until the tomatoes soften and release their juices.
3. Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
4. Stir in the shredded chicken, lime juice, and cilantro, and season with salt and pepper to taste. If you prefer a bit of heat, add the dried ancho chilies at this point. Simmer for an additional 10 minutes to allow the flavors to blend.
5. To serve, ladle the soup into bowls and top with a handful of fried tortilla strips.
6. Garnish with additional lime wedges and fresh cilantro.

Sopa de Lima is a vibrant, refreshing dish that brings the perfect balance of tangy lime and savory chicken flavors. The crispy tortilla strips add texture, while the cilantro enhances the freshness of the soup. This dish is perfect for a light Sunday meal or a starter to a larger Mexican-inspired feast. It’s simple, flavorful, and comforting, offering a taste of Mexico’s rich culinary traditions.

Sunday Mexican Chiles Rellenos

Chiles Rellenos are a traditional Mexican dish consisting of large, mild poblano peppers stuffed with cheese, meat, or beans, then battered and fried until crispy. Typically served with a rich tomato sauce, these chiles offer a hearty yet comforting meal perfect for a Sunday gathering. The combination of roasted peppers, melted cheese, and savory fillings creates a satisfying balance of flavors.

Ingredients

• 6 large poblano peppers
• 2 cups shredded Oaxaca cheese or Monterey Jack cheese
• 1/2 cup cooked ground beef (optional)
• 1/2 cup refried beans (optional)
• 1 egg, separated
• 1/2 cup all-purpose flour
• 2 cups tomato sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the poblano peppers on a baking sheet for 20-25 minutes, turning them occasionally until the skins are charred. Once roasted, place the peppers in a bowl and cover with a cloth to steam for about 10 minutes. This makes it easier to peel off the skins.
3. Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and carefully cut a slit down one side. Stuff each pepper with a mixture of cheese, ground beef, and refried beans (if using).
4. In a separate bowl, beat the egg white until stiff peaks form, then gently fold in the egg yolk.
5. Heat vegetable oil in a frying pan over medium-high heat. Dredge each stuffed pepper in flour, then dip it in the egg batter, coating it well. Fry the peppers until golden brown, about 3-4 minutes per side.
6. While the chiles are frying, heat the tomato sauce in a saucepan with cumin, salt, and pepper. Simmer for 5-7 minutes to combine the flavors.
7. Once the chiles are fried, remove them from the oil and place them on a paper towel to drain. Serve with the tomato sauce poured over the top and garnish with fresh cilantro.

Chiles Rellenos are a flavorful, filling dish that brings the perfect combination of heat and richness. The smoky roasted poblanos pair wonderfully with the cheesy, savory filling, while the crispy exterior adds a satisfying crunch. This is a great dish for a Sunday meal, as it’s hearty enough to serve as a main but also works well as part of a larger Mexican spread.

Sunday Mexican Carne Asada

Carne Asada is a classic Mexican dish consisting of marinated beef that’s grilled to perfection and served with tortillas and various toppings. The marinade, often made with citrus, garlic, and spices, helps tenderize the beef while infusing it with bold flavors. Whether served as tacos, in a burrito, or with a side of rice and beans, Carne Asada is the ideal Sunday meal to enjoy with family and friends.

Ingredients

• 2 lbs flank steak or skirt steak
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• 1 onion, sliced into rings
• 8 small corn tortillas
• Lime wedges for serving

Instructions

1. In a large bowl, combine the orange juice, lime juice, garlic, olive oil, cumin, chili powder, paprika, salt, and pepper. Stir to create the marinade.
2. Place the flank or skirt steak in a large resealable plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat the grill or a grill pan to medium-high heat.
4. Remove the steak from the marinade and grill for 4-5 minutes per side, or until desired doneness (medium-rare to medium is ideal for carne asada).
5. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
6. Grill the onion rings until they are lightly charred and softened, about 3-4 minutes per side.
7. Warm the tortillas on the grill or in a dry pan.
8. Serve the carne asada on the tortillas, topped with grilled onion, chopped cilantro, and lime wedges on the side.

Carne Asada is the epitome of a Sunday celebration dish. The tender, flavorful beef pairs perfectly with the fresh toppings of cilantro and grilled onions. Whether enjoyed in tacos, burritos, or on its own, this dish is sure to impress your guests and leave everyone craving more. It’s the kind of meal that brings people together and fills the air with the enticing aroma of grilling.

Sunday Mexican Pozole Rojo

Pozole Rojo is a rich, hearty soup that’s a staple in Mexican cuisine, typically served during festive occasions and holidays. Made with hominy (dried corn kernels treated with lime), pork, and a flavorful red chile broth, Pozole Rojo is the perfect dish for a relaxing Sunday meal. Topped with fresh garnishes like shredded lettuce, radishes, and oregano, this soup is warm, filling, and packed with deep, comforting flavors.

Ingredients

• 2 lbs pork shoulder or pork butt, cut into chunks
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 12 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 6 cups chicken broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1/2 head of lettuce, shredded
• 1/2 cup radishes, thinly sliced
• 1/2 cup diced onion
• 1/2 cup lime wedges for garnish

Instructions

1. In a large pot, bring the pork chunks, onion, garlic, and enough water to cover the pork to a boil. Reduce the heat and simmer for 1-1.5 hours, or until the pork is tender. Skim off any foam that rises to the top.
2. While the pork is cooking, toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes, just until fragrant. Be careful not to burn them. Once toasted, soak the chiles in warm water for 10-15 minutes, or until soft.
3. Once the chiles are softened, blend them with a small amount of the soaking water to form a smooth paste.
4. Once the pork is cooked, remove the chunks and shred the meat. Discard the bones and return the meat to the pot.
5. Add the chile paste, chicken broth, hominy, oregano, cumin, and salt to the pot. Bring to a boil and then simmer for an additional 30 minutes to allow the flavors to meld together.
6. Serve the pozole hot in bowls, topped with shredded lettuce, radishes, diced onion, and a squeeze of lime.

Pozole Rojo is a traditional and comforting dish, perfect for a Sunday when you have the time to slow cook and savor a meal. The richness of the pork combined with the smoky, slightly spicy red chile broth makes this soup unforgettable. Topped with fresh, crunchy garnishes, it offers a wonderful contrast of flavors and textures. Whether shared with family or enjoyed on a peaceful Sunday, Pozole Rojo is sure to bring warmth and satisfaction to the table.

Sunday Mexican Enchiladas Verdes

Enchiladas Verdes are a classic Mexican dish made with corn tortillas filled with chicken, beef, or cheese and smothered in a tangy, vibrant green tomatillo sauce. The tartness of the tomatillos combined with the heat from the green chiles creates a deliciously flavorful sauce that pairs perfectly with the soft tortillas and tender filling. These enchiladas make for an excellent Sunday meal, whether for a family gathering or a quiet dinner at home.

Ingredients

• 12 corn tortillas
• 2 lbs cooked chicken breast, shredded
• 2 tablespoons vegetable oil
• 2 cups green tomatillos, husked and chopped
• 2-3 serrano or jalapeño chiles, chopped (adjust to heat preference)
• 1/2 onion, quartered
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 1 teaspoon cumin
• Salt to taste
• 2 cups shredded queso fresco or Oaxaca cheese
• 1/2 cup sour cream (for topping)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, heat the vegetable oil over medium heat. Add the tomatillos, chiles, onion, and garlic, and cook for 8-10 minutes until the tomatillos release their juices and become soft.
3. Transfer the mixture to a blender, add fresh cilantro, cumin, and salt, and blend until smooth. If the sauce is too thick, add a little water to achieve a pourable consistency.
4. Heat the corn tortillas on a hot pan for about 30 seconds per side until soft and pliable.
5. Spread a small amount of the green sauce on the bottom of a baking dish. Then, dip each tortilla in the sauce and place them in the dish, one at a time, overlapping slightly. Fill each tortilla with a spoonful of shredded chicken and a sprinkle of cheese, then roll it up.
6. Pour the remaining green sauce over the top of the enchiladas and sprinkle with extra cheese.
7. Bake for 20-25 minutes until the cheese is melted and bubbly.
8. Serve the enchiladas hot with a dollop of sour cream and a sprinkle of fresh cilantro.

Enchiladas Verdes are a flavorful and satisfying dish perfect for a Sunday meal. The green sauce adds a burst of brightness, while the chicken and cheese filling provides richness and comfort. This dish is not only full of flavor but also visually appealing with its vibrant green sauce and cheesy topping. It’s a great way to bring authentic Mexican flavors to the table in a simple yet delicious way.

Sunday Mexican Tamales de Pollo

Tamales de Pollo (Chicken Tamales) are a traditional Mexican dish made with masa (corn dough) filled with tender chicken, and wrapped in corn husks before being steamed to perfection. They are often served with a side of salsa and are a popular dish during festive occasions and holidays. Tamales require some time and effort to prepare, making them an ideal dish for a Sunday cooking session with family or friends.

Ingredients

• 4 cups masa harina
• 1 cup vegetable broth
• 1/2 cup vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups cooked chicken, shredded
• 1/2 cup red enchilada sauce
• 1/2 cup green olives, chopped
• 1/4 cup fresh cilantro, chopped
• 20-25 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. Start by preparing the masa dough. In a large mixing bowl, combine the masa harina, vegetable broth, vegetable oil, baking powder, and salt. Use your hands or a spoon to mix until a dough forms. If the dough feels too dry, add a little more vegetable broth.
2. In a separate bowl, combine the shredded chicken, red enchilada sauce, chopped olives, and cilantro. Mix well.
3. Lay a soaked corn husk flat on your work surface. Spread a small amount of masa dough in the center of the husk, leaving about 1 inch on each side.
4. Place a spoonful of the chicken filling in the middle of the masa.
5. Fold the sides of the husk over the masa and chicken, then fold up the bottom of the husk to seal it.
6. Repeat the process with the remaining husks, masa, and chicken filling.
7. Place the tamales upright in a large steamer or pot, making sure they are packed tightly together. Steam the tamales over medium heat for 1.5 to 2 hours, or until the masa easily pulls away from the husk.
8. Once done, remove the tamales from the steamer and let them cool for a few minutes before serving.

Tamales de Pollo are a labor of love but worth every minute spent preparing them. The combination of flavorful masa and tender chicken filling, wrapped in soft corn husks, makes for a delightful Sunday meal. These tamales can be served as a main dish or alongside rice, beans, or a simple salad for a well-rounded meal. They are perfect for sharing with loved ones during special occasions or just as a comforting family dinner.

Sunday Mexican Sopes

Sopes are a popular Mexican snack or light meal that consists of small, thick tortillas topped with various ingredients such as beans, meat, cheese, and salsa. They are thick enough to hold up to the toppings without falling apart, making them perfect for a flavorful and satisfying Sunday meal. Sopes can be customized with your favorite toppings and are a great way to enjoy a quick yet delicious Mexican dish.

Ingredients

• 2 cups masa harina
• 1/2 teaspoon salt
• 1 cup warm water (or as needed)
• 2 tablespoons vegetable oil
• 1/2 cup refried beans
• 1/2 lb cooked ground beef or chicken (optional)
• 1/2 cup lettuce, shredded
• 1/4 cup fresh salsa
• 1/2 cup crumbled queso fresco or shredded cheese
• 1/4 cup sour cream (optional)
• Hot sauce (optional)

Instructions

1. In a mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a smooth dough forms.
2. Divide the dough into 8-10 small balls and flatten each ball into a thick disc, about 1/2 inch thick.
3. Heat vegetable oil in a large skillet over medium heat. Place the sopes in the skillet and cook for 2-3 minutes per side until lightly golden and crispy on the edges.
4. Once the sopes are cooked, use a spoon or your fingers to press down the edges to form a raised rim around the outside of each sope. This will create a well to hold the toppings.
5. Spread a layer of refried beans onto each sope. Add the cooked ground beef or chicken if using.
6. Top with shredded lettuce, crumbled queso fresco, salsa, and a drizzle of sour cream if desired. Add hot sauce for extra heat.
7. Serve immediately while the sopes are warm and crispy.

Sopes are a delicious and versatile dish that can be customized to fit your tastes. The thick, crispy base holds up well to the toppings, making them the perfect Sunday meal for a casual gathering or a simple dinner. Whether you prefer them vegetarian or with a protein, sopes offer a satisfying bite of Mexican flavors in every bite. They are great for sharing and can be served as appetizers or a light main dish.

Note: More recipes​ are coming soon!