Thanksgiving is a time for gathering with loved ones, reflecting on what we are grateful for, and indulging in delicious food. While the classic turkey and stuffing are staples on many Thanksgiving tables, why not embrace a different culinary experience this year?
With 50+ Thanksgiving Mexican dinner recipes, you can infuse your holiday feast with vibrant flavors, rich spices, and a sense of adventure that will excite your taste buds and those of your guests.
From savory chiles rellenos and hearty tamales to fresh salads and delectable salsas, these recipes celebrate the essence of Mexican cuisine while maintaining the warmth and spirit of Thanksgiving.
Whether you’re looking to completely revamp your menu or add a few unique dishes to your traditional spread, our curated list offers something for everyone.
Get ready to embark on a culinary journey that blends the comfort of Thanksgiving with the zest of Mexican flavors. Let’s dive into these mouthwatering recipes that will leave your guests raving and craving more!
50+ Festive Thanksgiving Mexican Dinner Recipes for a Flavorful Night
This Thanksgiving, let the flavors of Mexico shine on your table with our collection of 50+ Thanksgiving Mexican dinner recipes. Each dish brings its unique character and zest, transforming your holiday meal into a memorable fiesta.
By incorporating these recipes, you not only pay homage to Mexican culinary traditions but also create a dining experience that reflects warmth, family, and gratitude.
As you plan your Thanksgiving menu, consider mixing and matching these delightful recipes to create a spread that highlights both traditional and contemporary flavors.
Remember, cooking is not just about nourishing the body; it’s about creating memories with loved ones.
So gather your family, roll up your sleeves, and prepare to impress your guests with a Thanksgiving dinner that is both unique and delicious.
Happy cooking, and enjoy a festive and flavorful holiday celebration!
Chiles en Nogada
Chiles en Nogada is a traditional Mexican dish that embodies the colors of the Mexican flag, making it a perfect centerpiece for a Thanksgiving table. This dish features poblano peppers stuffed with a savory-sweet mixture of ground meat, fruits, and spices, all topped with a creamy walnut sauce and pomegranate seeds. It’s a dish that celebrates heritage and flavor, ideal for holiday gatherings.
Ingredients:
- For the Filling:
- 6 large poblano peppers
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1 plantain, peeled and diced
- 1/2 cup almonds, chopped
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 cup raisins
- 1/4 cup tomato sauce
- Salt and pepper to taste
- For the Nogada Sauce:
- 1 cup walnuts, soaked and peeled
- 1 cup milk
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Salt to taste
- For Garnishing:
- Pomegranate seeds
- Fresh parsley, chopped
Instructions:
- Prepare the Peppers:
Roast the poblano peppers over an open flame or in the oven until the skin is blistered. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins and carefully make a slit down the side of each pepper to remove the seeds. - Make the Filling:
In a large skillet, heat some oil over medium heat. Add the onion and garlic, sautéing until translucent. Stir in the ground beef and pork, cooking until browned. Add the apple, pear, plantain, almonds, cinnamon, cloves, raisins, and tomato sauce. Season with salt and pepper, then cook for another 10 minutes until everything is well combined. - Stuff the Peppers:
Carefully stuff each poblano pepper with the meat and fruit mixture. Arrange them in a baking dish. - Prepare the Nogada Sauce:
In a blender, combine the soaked walnuts, milk, sugar, cinnamon, vanilla extract, and salt. Blend until smooth. If the sauce is too thick, add more milk to reach the desired consistency. - Serve:
Pour the nogada sauce over the stuffed peppers and garnish with pomegranate seeds and parsley. Serve warm or at room temperature.
Chiles en Nogada is not just a meal; it’s a cultural experience that showcases the vibrant flavors of Mexico. This dish is a beautiful representation of the holiday spirit, blending tradition with creativity. Serve this at your Thanksgiving dinner, and your guests will appreciate the unique flavors and the thoughtful presentation. It’s a perfect way to bring a taste of Mexico to your holiday table, and it will surely become a family favorite.
Mole Poblano Turkey
Mole Poblano Turkey is a show-stopping dish that combines the rich, complex flavors of mole sauce with a classic Thanksgiving turkey. This sauce, made from various chiles, nuts, chocolate, and spices, adds depth and a hint of sweetness to the turkey, making it an exquisite main course. This dish will impress your guests while introducing them to a classic Mexican culinary treasure.
Ingredients:
- For the Turkey:
- 1 whole turkey (10-12 lbs), thawed
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups chicken broth
- For the Mole Sauce:
- 4 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1/4 cup sesame seeds
- 1/4 cup almonds
- 1/4 cup peanuts
- 2 tbsp raisins
- 2 cloves garlic
- 1/2 onion, chopped
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 2 cups chicken broth
- 1 oz dark chocolate, chopped
- Salt to taste
Instructions:
- Prepare the Mole Sauce:
In a dry skillet, toast the ancho and guajillo chiles until fragrant. Soak them in hot water for 15 minutes. In the same skillet, toast the sesame seeds, almonds, peanuts, and raisins until golden. Transfer the chiles, nuts, and raisins to a blender. Add garlic, onion, cumin, cinnamon, cloves, and chicken broth. Blend until smooth. - Cook the Mole:
Pour the blended mole into a saucepan. Add the dark chocolate and season with salt. Simmer over low heat for about 30 minutes, stirring occasionally. - Prepare the Turkey:
Preheat the oven to 325°F (160°C). Rub the turkey with olive oil and season with salt and pepper. Place it in a roasting pan and pour in the chicken broth. - Roast the Turkey:
Roast the turkey for about 3-4 hours or until the internal temperature reaches 165°F (74°C). Baste it with the broth every 30 minutes for moisture. - Glaze with Mole:
In the last 30 minutes of roasting, brush the turkey generously with the mole sauce. - Serve:
Let the turkey rest for 15-20 minutes before carving. Serve with additional mole sauce on the side.
Mole Poblano Turkey is a captivating blend of cultures that elevates your Thanksgiving feast. The layers of flavor in the mole sauce, paired with the succulent turkey, create a dish that is both comforting and sophisticated. This recipe invites your guests to savor each bite and appreciate the fusion of Mexican cuisine with traditional holiday fare. It’s a celebration of flavors that highlights the joy of sharing a meal together, making your Thanksgiving dinner truly unforgettable.
Tamales with Pumpkin and Spices
Tamales are a beloved Mexican staple, and these pumpkin tamales are a delightful addition to your Thanksgiving dinner. Filled with a sweet pumpkin mixture and wrapped in soft masa, they are a unique twist on the traditional savory tamales. This dish is not only delicious but also allows for a fun and interactive cooking experience that can involve family and friends.
Ingredients:
- For the Masa:
- 4 cups masa harina
- 1 cup vegetable shortening
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups vegetable broth (or more as needed)
- For the Filling:
- 2 cups pumpkin puree (canned or fresh)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- For Wrapping:
- Corn husks, soaked in warm water for 30 minutes
Instructions:
- Prepare the Filling:
In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined. Set aside. - Make the Masa:
In a large bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina, baking powder, and salt. Mix well. Slowly add the vegetable broth until the masa reaches a spreadable consistency. - Assemble the Tamales:
Drain the corn husks and lay one flat on a clean surface. Spread about 1/4 cup of masa onto the center of the husk. Place 1-2 tablespoons of the pumpkin filling in the center. Fold the sides of the husk over the masa and filling, then fold the bottom up to secure. - Steam the Tamales:
Arrange the tamales upright in a steamer pot, making sure the open ends are facing up. Steam for about 1-1.5 hours, adding water as needed, until the masa is firm and pulls away easily from the husk. - Serve:
Let the tamales cool slightly before serving. You can serve them with a drizzle of honey or maple syrup for added sweetness.
These Pumpkin Tamales are a wonderful way to bring warmth and festivity to your Thanksgiving table. The soft masa pairs beautifully with the sweet pumpkin filling, making them an excellent side dish or dessert option. Preparing tamales can also be a joyous family activity, allowing everyone to contribute to the cooking process. As you share these tamales with your loved ones, you’ll create lasting memories filled with laughter and connection, embodying the true spirit of Thanksgiving. Embrace this fusion of flavors and traditions, and let these tamales become a cherished part of your holiday celebrations.
Tacos de Pavo con Mole Verde
Tacos de Pavo con Mole Verde are a delightful combination of turkey and a zesty green mole sauce made with tomatillos, cilantro, and green chiles. This dish not only offers a refreshing change from traditional turkey preparations but also packs a punch of flavor. Perfect for a Thanksgiving dinner, these tacos can be served with an array of toppings, allowing each guest to customize their meal.
Ingredients:
- For the Turkey:
- 1 lb ground turkey
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- For the Mole Verde:
- 8 tomatillos, husked and rinsed
- 1 cup fresh cilantro
- 2-3 green chiles (like jalapeños or serranos), stemmed
- 1/2 onion, chopped
- 2 cloves garlic
- 1 cup chicken broth
- Juice of 1 lime
- Salt to taste
- For Serving:
- Corn tortillas
- Avocado slices
- Crumbled queso fresco
- Chopped red onion
- Fresh cilantro
Instructions:
- Cook the Turkey:
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant. Stir in the ground turkey, cumin, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes. - Prepare the Mole Verde:
In a blender, combine tomatillos, cilantro, green chiles, onion, garlic, chicken broth, lime juice, and salt. Blend until smooth. Pour the mixture into a saucepan and simmer for 15-20 minutes until slightly thickened. - Assemble the Tacos:
Warm the corn tortillas in a skillet. Fill each tortilla with the turkey mixture and drizzle with the mole verde sauce. Top with avocado, queso fresco, red onion, and additional cilantro. - Serve:
Arrange the tacos on a platter and serve warm with extra lime wedges on the side.
Tacos de Pavo con Mole Verde bring a burst of flavor and a fun, interactive element to your Thanksgiving feast. The turkey is flavorful and lean, complemented beautifully by the tangy and spicy mole verde. This dish invites creativity, allowing guests to personalize their tacos with their favorite toppings. It’s a unique way to celebrate the holiday, highlighting the fusion of Mexican traditions with classic Thanksgiving elements. Your guests will appreciate this refreshing addition, making it a memorable part of the meal.
Enchiladas de Camarones en Salsa Roja
Enchiladas de Camarones en Salsa Roja are a delectable seafood dish featuring shrimp wrapped in soft corn tortillas and smothered in a rich red sauce. This dish is not only visually appealing but also delivers a delightful combination of flavors that will tantalize your taste buds. It’s an excellent option for those looking to add a lighter yet satisfying dish to their Thanksgiving dinner.
Ingredients:
- For the Enchiladas:
- 12 corn tortillas
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (like queso Oaxaca or Monterey Jack)
- For the Salsa Roja:
- 6-8 dried guajillo chiles, stems and seeds removed
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 2 cloves garlic
- 2 cups chicken broth
- Salt to taste
Instructions:
- Prepare the Salsa Roja:
In a skillet, toast the guajillo chiles until fragrant. Soak them in hot water for 15 minutes, then drain. In a blender, combine the soaked chiles, tomatoes, onion, garlic, chicken broth, and salt. Blend until smooth and set aside. - Cook the Shrimp:
In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft. Stir in shrimp, paprika, cumin, salt, and pepper, cooking until shrimp are pink and cooked through, about 5 minutes. Remove from heat. - Assemble the Enchiladas:
Preheat the oven to 350°F (175°C). Dip each tortilla in the salsa roja, then fill with the shrimp mixture. Roll up and place seam-side down in a baking dish. Pour remaining salsa roja over the top and sprinkle with cheese. - Bake:
Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly. - Serve:
Let cool slightly before serving. Garnish with fresh cilantro and avocado slices if desired.
Enchiladas de Camarones en Salsa Roja offer a delightful twist to the traditional Thanksgiving dinner, combining the warmth of enchiladas with the fresh taste of shrimp. The richness of the red sauce, coupled with the savory shrimp filling, creates a mouthwatering dish that is both satisfying and elegant. This recipe is a wonderful way to introduce your guests to the flavors of Mexico while celebrating the holiday spirit. Pair it with a refreshing salad or rice for a complete meal that’s sure to impress everyone at your table.
Pozole Rojo with Turkey
Pozole Rojo is a traditional Mexican stew that warms the soul, making it a perfect addition to your Thanksgiving feast. This version uses turkey as a protein, which is both festive and flavorful. The dish features hominy and a blend of spices, creating a hearty meal that embodies comfort and tradition. It’s perfect for serving a crowd and can be made ahead of time, allowing you to enjoy the festivities with your loved ones.
Ingredients:
- For the Pozole:
- 2 lbs turkey breast or thighs, cut into chunks
- 1 can (15 oz) hominy, drained and rinsed
- 6 cups chicken broth
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- 2 tbsp olive oil
- For Garnishing:
- Shredded cabbage
- Diced radishes
- Chopped cilantro
- Lime wedges
- Avocado slices
- Tortilla chips
Instructions:
- Prepare the Chiles:
In a dry skillet, lightly toast the guajillo and ancho chiles until fragrant. Soak them in hot water for about 15 minutes until softened. - Make the Pozole Base:
In a large pot, heat olive oil over medium heat. Add the turkey chunks, cooking until browned on all sides. Add the onion, garlic, soaked chiles, chicken broth, cumin, oregano, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours until the turkey is tender. - Shred the Turkey:
Remove the turkey from the pot and shred it with two forks. Return the shredded turkey to the pot, add the hominy, and simmer for another 30 minutes. - Serve:
Ladle the pozole into bowls and allow guests to garnish their bowls with cabbage, radishes, cilantro, lime juice, avocado, and tortilla chips as desired.
Pozole Rojo with Turkey is a delightful way to embrace the holiday spirit while enjoying the warm, comforting flavors of Mexican cuisine. This hearty stew offers a unique twist on the traditional Thanksgiving meal, allowing for a shared experience around the table. The vibrant toppings add freshness and crunch, elevating the dish to a festive level. Prepare this pozole in advance, and let it simmer while you enjoy the company of family and friends. It’s a dish that will warm hearts and fill bellies, creating cherished memories this Thanksgiving.
Turkey Tamales with Green Salsa
Turkey Tamales with Green Salsa are a festive and flavorful dish, perfect for a Thanksgiving dinner that highlights Mexican cuisine. The tamales are made from masa (corn dough) filled with shredded turkey and wrapped in corn husks, then steamed to perfection. Paired with a vibrant green salsa made from tomatillos, these tamales offer a delightful balance of flavors and textures. They are a bit labor-intensive but well worth the effort for a special occasion.
Ingredients:
- For the Tamales:
- 2 cups masa harina
- 1/2 cup vegetable shortening
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 to 1 1/4 cups chicken broth
- 2 cups cooked turkey, shredded (use leftovers or roasted turkey)
- 1/2 cup cheese (like queso fresco or Monterey Jack)
- 1/4 cup chopped green chiles (canned or roasted)
- For the Green Salsa:
- 6 tomatillos, husked and rinsed
- 1-2 jalapeños, stemmed
- 1/2 onion, chopped
- 1/4 cup fresh cilantro
- Juice of 1 lime
- Salt to taste
Instructions:
- Prepare the Masa:
In a mixing bowl, beat the vegetable shortening until fluffy. Gradually mix in the masa harina, baking powder, and salt. Slowly add the chicken broth, mixing until the dough is smooth and spreads easily. - Make the Filling:
In a separate bowl, combine the shredded turkey, cheese, and green chiles. Mix well and set aside. - Prepare the Salsa:
In a saucepan, bring water to a boil and add the tomatillos and jalapeños. Cook until softened, about 10 minutes. Transfer to a blender, add onion, cilantro, lime juice, and salt. Blend until smooth and set aside. - Assemble the Tamales:
Soak corn husks in warm water for 30 minutes. Take one husk, spread 2-3 tablespoons of masa on the center, add a spoonful of turkey filling, and fold the sides of the husk over the filling. Tie with a strip of corn husk to secure. - Steam the Tamales:
Arrange the tamales upright in a steamer pot and steam for about 1-1.5 hours, adding water as necessary. - Serve:
Serve the tamales warm with the green salsa drizzled on top or on the side for dipping.
Turkey Tamales with Green Salsa are not only a delicious dish but also a celebration of tradition and community. Making tamales can be a fun family activity, allowing everyone to get involved in the process. The tender masa pairs wonderfully with the flavorful turkey filling, while the fresh green salsa adds a zesty kick. These tamales will undoubtedly become a cherished addition to your Thanksgiving table, bringing warmth and a sense of togetherness to your celebration.
Mexican Stuffed Peppers
Mexican Stuffed Peppers are a colorful and nutritious dish that brings together bell peppers filled with a savory mixture of rice, beans, spices, and ground turkey or beef. This recipe allows for creativity in filling and flavors while being a visually appealing centerpiece for your Thanksgiving dinner. The vibrant colors of the peppers and the hearty filling make this dish both satisfying and festive.
Ingredients:
- For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 lb ground turkey or beef
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup salsa
- 1 cup shredded cheese (like cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Peppers:
Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish upright. - Cook the Filling:
In a large skillet, cook the ground turkey or beef over medium heat until browned. Drain excess fat. Stir in the cooked rice, black beans, corn, chili powder, cumin, garlic powder, salt, pepper, and half of the salsa. Mix well and remove from heat. - Stuff the Peppers:
Fill each bell pepper with the mixture, pressing down gently to pack it in. Pour the remaining salsa over the stuffed peppers and sprinkle with cheese. - Bake:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with fresh cilantro and serve warm.
Mexican Stuffed Peppers are a delightful way to celebrate Thanksgiving with a dish that is both nutritious and satisfying. The combination of flavors from the seasoned meat, beans, and spices creates a hearty filling that perfectly complements the sweetness of the bell peppers. This recipe is versatile, allowing you to use any leftover ingredients you may have on hand, making it an ideal choice for a festive meal. Presenting these stuffed peppers at your Thanksgiving table will surely impress your guests while offering a colorful and healthy option.
Chiles en Nogada
Chiles en Nogada is a traditional Mexican dish that showcases poblano peppers stuffed with a flavorful mixture of meat, fruits, and spices, all topped with a creamy walnut sauce and pomegranate seeds. This dish not only offers a delightful balance of sweet and savory but also embodies the colors of the Mexican flag, making it an elegant addition to your Thanksgiving table. It’s a symbol of celebration and is sure to impress your guests.
Ingredients:
- For the Stuffed Peppers:
- 6 poblano peppers
- 1 lb ground beef or pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, peeled and diced
- 1 pear, peeled and diced
- 1/2 cup raisins
- 1/2 cup almonds, chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- For the Nogada Sauce:
- 1 cup walnuts, soaked in water for 2 hours
- 1 cup milk
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Salt to taste
- For Garnishing:
- Pomegranate seeds
- Fresh parsley, chopped
Instructions:
- Prepare the Peppers:
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for 10 minutes to steam. Peel off the skin and make a slit to remove the seeds. - Make the Filling:
In a skillet, sauté onion and garlic until soft. Add the ground meat, cooking until browned. Stir in the apple, pear, raisins, almonds, cinnamon, nutmeg, salt, and pepper. Cook for an additional 5-7 minutes until the fruit is tender. Remove from heat and let cool slightly. - Stuff the Peppers:
Carefully fill each poblano pepper with the meat and fruit mixture. - Prepare the Nogada Sauce:
Drain the soaked walnuts and blend with milk, sugar, cinnamon, and salt until smooth and creamy. - Serve:
Arrange the stuffed peppers on a serving platter, drizzle with nogada sauce, and sprinkle with pomegranate seeds and parsley.
Chiles en Nogada is a stunning and flavorful dish that captures the essence of Mexican cuisine, making it a perfect centerpiece for your Thanksgiving feast. The combination of savory stuffed peppers and the rich walnut sauce creates a unique taste experience that is both elegant and festive. This dish not only looks beautiful on the table but also tells a story of tradition and celebration, making it a memorable addition to your holiday menu. Serve it alongside your other Thanksgiving dishes for a truly special meal that honors both Mexican and American culinary traditions.
Pumpkin Enchiladas with Chipotle Cream Sauce
Pumpkin Enchiladas with Chipotle Cream Sauce offer a unique twist on traditional enchiladas, combining the seasonal flavors of pumpkin with a creamy, spicy sauce. These enchiladas are not only comforting but also visually appealing, making them an excellent choice for Thanksgiving. The combination of pumpkin, spices, and a smoky chipotle sauce creates a hearty and satisfying dish that will impress your guests while embracing the fall season.
Ingredients:
- For the Enchiladas:
- 10 corn tortillas
- 2 cups pumpkin puree (canned or fresh)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (like Monterey Jack or Oaxaca)
- For the Chipotle Cream Sauce:
- 1 cup sour cream
- 1-2 chipotle peppers in adobo sauce (adjust to taste)
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- Salt to taste
Instructions:
- Prepare the Filling:
In a mixing bowl, combine the pumpkin puree, black beans, corn, cumin, chili powder, salt, and pepper. Mix until well combined. - Make the Chipotle Cream Sauce:
In a blender, combine sour cream, chipotle peppers, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust spice level to taste. - Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Heat the tortillas in a dry skillet until pliable. Fill each tortilla with the pumpkin mixture, roll it up, and place it seam-side down in a greased baking dish. Repeat with all tortillas. - Bake:
Pour the chipotle cream sauce over the enchiladas and sprinkle with shredded cheese. Bake for 20-25 minutes until heated through and the cheese is melted. - Serve:
Garnish with fresh cilantro and serve warm.
Pumpkin Enchiladas with Chipotle Cream Sauce are a delightful fusion of flavors that celebrate the essence of fall. The creamy, spicy sauce complements the rich pumpkin filling, creating a dish that is both comforting and exciting. These enchiladas can be prepared ahead of time, making them a convenient option for your Thanksgiving dinner. Your guests will appreciate the creativity and taste of this dish, which showcases seasonal ingredients while adding a unique twist to your holiday menu.
Mexican Green Rice with Cilantro and Lime
Mexican Green Rice is a vibrant and flavorful side dish that pairs beautifully with any main course, making it a fantastic addition to your Thanksgiving table. Made with fresh cilantro, lime, and green bell pepper, this rice dish offers a refreshing twist to traditional rice preparations. It’s not only colorful and aromatic but also quick and easy to prepare, allowing you to spend more time enjoying the festivities with your loved ones.
Ingredients:
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 cup fresh cilantro leaves, packed
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Blend the Greens:
In a blender, combine cilantro, green bell pepper, onion, garlic, lime juice, and a splash of vegetable broth. Blend until smooth. - Cook the Rice:
In a large saucepan, heat the olive oil over medium heat. Add the rice and sauté for about 2-3 minutes until lightly toasted. Pour in the blended green mixture and remaining vegetable broth. Season with salt and pepper. - Simmer:
Bring to a boil, then reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork. - Serve:
Transfer the rice to a serving dish and garnish with extra cilantro and lime wedges.
Mexican Green Rice with Cilantro and Lime is a refreshing and flavorful side that enhances the overall dining experience at your Thanksgiving dinner. Its vibrant green color adds a festive touch to your table, while the bright flavors of cilantro and lime provide a delightful contrast to richer dishes. This recipe is not only simple to prepare but also offers versatility, allowing you to pair it with various proteins and vegetables. Elevate your holiday meal with this aromatic rice dish, and watch it become a new family favorite.
Sweet Potato and Black Bean Tacos with Avocado Crema
Sweet Potato and Black Bean Tacos with Avocado Crema are a deliciously satisfying vegetarian option for Thanksgiving. These tacos are packed with flavors, featuring roasted sweet potatoes, hearty black beans, and a creamy avocado sauce that brings everything together. The combination of textures and colors makes these tacos a standout dish, ensuring that even meat-lovers will be impressed. Perfect for a casual Thanksgiving gathering, they allow for customization and fun assembly.
Ingredients:
- For the Tacos:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- For the Avocado Crema:
- 2 ripe avocados
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- Salt to taste
Instructions:
- Roast the Sweet Potatoes:
Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. - Make the Avocado Crema:
In a blender, combine avocados, sour cream (or yogurt), lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste. - Assemble the Tacos:
Heat the tortillas in a dry skillet or microwave. Fill each tortilla with roasted sweet potatoes, black beans, and a generous drizzle of avocado crema. - Serve:
Garnish with fresh cilantro and serve with lime wedges on the side.
Sweet Potato and Black Bean Tacos with Avocado Crema provide a delightful and colorful option for your Thanksgiving dinner. They are not only visually appealing but also rich in flavor and nutrition, making them a wonderful addition to any holiday meal. The combination of sweet potatoes and black beans creates a hearty filling that satisfies, while the creamy avocado sauce adds a luxurious touch. These tacos are perfect for a casual gathering, allowing guests to customize their own creations. Bring the spirit of Thanksgiving to life with this vibrant dish that celebrates the season’s bounty.
Spicy Turkey Tamales with Salsa Verde
Spicy Turkey Tamales are a deliciously unique dish that combines traditional Mexican flavors with Thanksgiving turkey. These tamales are filled with a spicy turkey mixture and wrapped in masa dough, creating a delightful texture and flavor profile. Served with a fresh salsa verde, they make an excellent main dish or a festive appetizer. The process of making tamales can also be a fun activity to share with family and friends during the holiday season.
Ingredients:
- For the Tamales:
- 2 cups masa harina
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable shortening
- 1 to 1 1/2 cups chicken broth (or turkey broth)
- 2 cups cooked turkey, shredded
- 1/2 cup green chiles, diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- For the Salsa Verde:
- 1 lb tomatillos, husked and rinsed
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, chopped (adjust to taste)
- 1/2 cup fresh cilantro
- Salt to taste
Instructions:
- Prepare the Salsa Verde:
In a saucepan, combine tomatillos, onion, garlic, and jalapeños. Cover with water and simmer until soft, about 10 minutes. Drain and blend with cilantro and salt until smooth. Set aside. - Make the Tamale Dough:
In a large bowl, mix masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture, alternating with chicken broth, until a smooth dough forms. - Prepare the Filling:
In another bowl, combine shredded turkey, green chiles, cumin, chili powder, and salt. Mix well. - Assemble the Tamales:
Soak corn husks in warm water for about 30 minutes. Take one husk, spread a tablespoon of masa dough in the center, add a spoonful of turkey filling, and fold the sides over. Repeat until all tamales are filled. - Steam the Tamales:
Place tamales upright in a steamer pot. Cover and steam for about 1 hour, or until the masa easily pulls away from the husks. - Serve:
Serve tamales hot with salsa verde on the side.
Spicy Turkey Tamales with Salsa Verde are an exciting way to incorporate Thanksgiving turkey into a traditional Mexican dish. These tamales not only offer a delicious blend of flavors but also provide a hands-on cooking experience that can be enjoyed with family and friends. They can be made ahead of time and reheated, making them a convenient option for your holiday gathering. The vibrant salsa verde adds a zesty touch, balancing the richness of the tamales. Bring a touch of festive spirit to your Thanksgiving table with these flavorful and satisfying tamales.
Roasted Poblano and Corn Salad with Lime Vinaigrette
Roasted Poblano and Corn Salad with Lime Vinaigrette is a bright and flavorful side dish that perfectly complements any Thanksgiving meal. This salad combines the smokiness of roasted poblano peppers with sweet corn and fresh herbs, creating a delightful medley of flavors. The lime vinaigrette adds a refreshing zing, making this dish a perfect accompaniment to heavier main courses. It’s a great way to incorporate seasonal produce while keeping your meal light and fresh.
Ingredients:
- 3-4 poblano peppers
- 2 cups corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- For the Lime Vinaigrette:
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tsp honey or agave syrup
- Salt and pepper to taste
Instructions:
- Roast the Poblano Peppers:
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 15-20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop. - Prepare the Salad:
In a large bowl, combine roasted poblano peppers, corn, cherry tomatoes, red onion, cilantro, and avocado. - Make the Lime Vinaigrette:
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until well combined. - Toss the Salad:
Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning to taste. - Serve:
Serve immediately or refrigerate for up to an hour to allow the flavors to meld.
Roasted Poblano and Corn Salad with Lime Vinaigrette is a refreshing and colorful addition to your Thanksgiving feast. The combination of roasted peppers, sweet corn, and fresh vegetables creates a delightful balance of flavors and textures that can brighten up any plate. This salad not only complements richer dishes but also showcases seasonal produce in a vibrant and healthy way. The lime vinaigrette adds a zesty finish, making this salad a hit among guests. Enjoy this vibrant dish as part of your Thanksgiving spread, and it may just become a new tradition in your holiday celebrations.
Chiles Rellenos Casserole
Chiles Rellenos Casserole is a hearty and comforting dish that takes the classic Mexican chiles rellenos and transforms it into a convenient, shareable casserole. This dish features roasted poblano peppers stuffed with cheese and topped with a fluffy egg mixture, creating a satisfying and savory option for Thanksgiving. The combination of flavors and textures makes it a crowd-pleaser, ideal for feeding a group during the holiday festivities.
Ingredients:
- 6 poblano peppers, roasted and peeled
- 2 cups shredded cheese (Monterey Jack, Cheddar, or a mix)
- 6 large eggs
- 1 cup milk
- 1/2 cup flour
- 1 tsp baking powder
- Salt and pepper to taste
- 1/2 tsp cumin
- 1/2 tsp garlic powder
Instructions:
- Prepare the Peppers:
Preheat your oven to 375°F (190°C). Roast the poblano peppers under a broiler until charred, then place them in a bowl covered with plastic wrap for about 10 minutes. Peel off the skins, remove the seeds, and set aside. - Assemble the Casserole:
Grease a 9×13-inch baking dish. Stuff each poblano pepper with shredded cheese and arrange them in the baking dish. - Make the Egg Mixture:
In a large bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, cumin, and garlic powder until smooth. - Pour Over Peppers:
Pour the egg mixture evenly over the stuffed peppers in the baking dish. - Bake:
Bake for 30-35 minutes, or until the casserole is puffed and golden brown. Allow it to cool slightly before slicing. - Serve:
Cut into squares and serve warm.
Chiles Rellenos Casserole is a delicious and satisfying dish that brings the flavors of traditional chiles rellenos to a family-friendly format. This casserole is not only comforting but also easy to prepare, making it a perfect addition to your Thanksgiving table. It can be made ahead of time and baked just before serving, allowing you to focus on other dishes and enjoy time with your loved ones. The combination of roasted poblano peppers and melted cheese creates a rich, savory flavor that will leave your guests coming back for seconds. Elevate your holiday feast with this flavorful casserole, and watch it quickly become a favorite among your family and friends.
Note: More recipes are coming soon!
