Thanksgiving is a time to celebrate with family, friends, and, of course, an abundance of delicious food. While traditional Thanksgiving dishes like roasted turkey, mashed potatoes, and pumpkin pie are always a hit, adding a touch of Mexican flair can bring new and exciting flavors to your holiday table.
Mexican cuisine, with its rich and diverse flavors, offers a variety of dishes that can complement and elevate your Thanksgiving feast.
From spicy starters to decadent desserts, incorporating Mexican recipes into your Thanksgiving menu will delight your guests and make your celebration truly memorable.
In this article, we will explore over 50 Thanksgiving Mexican recipes that will add a vibrant and festive touch to your holiday gathering.
50+ Delicious Thanksgiving Mexican Recipes To Try This Year
Incorporating Mexican recipes into your Thanksgiving celebration is a wonderful way to add excitement and variety to your holiday menu. The bold flavors and vibrant ingredients of Mexican cuisine can transform traditional dishes and introduce your guests to new culinary delights.
Whether you choose to serve a spicy Mexican Cornbread Stuffing, a rich Mexican Chocolate Pecan Pie, or a zesty Mexican Cranberry Sauce with Jalapeños, these recipes will bring a festive and flavorful touch to your Thanksgiving feast.
With over 50 recipes to choose from, you can create a diverse and delicious menu that honors both the tradition of Thanksgiving and the rich culinary heritage of Mexico.
So, this year, spice up your holiday table with these mouthwatering Mexican dishes and make your Thanksgiving celebration truly unforgettable.
Spicy Turkey Tacos
Spicy Turkey Tacos offer a delightful twist on traditional Thanksgiving fare. By combining classic Mexican spices with tender, juicy turkey, these tacos bring a burst of flavor and warmth to your holiday table. Perfect for those looking to add a bit of spice to their Thanksgiving menu, these tacos are both easy to prepare and sure to impress your guests.
Ingredients:
- 1 lb cooked turkey, shredded
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño, finely chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup crumbled queso fresco
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, and jalapeño, sautéing until the onion is translucent.
- Add the shredded turkey to the skillet and stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until the turkey is heated through and well coated with the spices.
- Warm the corn tortillas in a separate skillet or microwave.
- Assemble the tacos by placing a portion of the turkey mixture on each tortilla.
- Top with shredded lettuce, diced tomatoes, crumbled queso fresco, and chopped cilantro.
- Serve with lime wedges on the side.
Spicy Turkey Tacos are an excellent way to incorporate leftover turkey into your Thanksgiving festivities while adding a vibrant, Mexican flair. The combination of spices and fresh toppings creates a harmonious blend of flavors that will leave your guests craving more. This recipe is not only a crowd-pleaser but also a quick and simple option for any Thanksgiving gathering.
Mexican Cornbread Stuffing
Mexican Cornbread Stuffing is a delicious fusion of traditional Thanksgiving stuffing with bold Mexican flavors. This dish features a blend of cornbread, chorizo, and a medley of spices and vegetables, creating a stuffing that is both hearty and flavorful. It’s an ideal side dish for those looking to spice up their Thanksgiving meal with a touch of Mexico.
Ingredients:
- 1 lb Mexican chorizo, casings removed
- 1 onion, finely chopped
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 4 cups crumbled cornbread
- 1 cup chicken broth
- 1/2 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chorizo and cook until browned, breaking it apart with a spoon.
- Add the onion, celery, red bell pepper, green bell pepper, and garlic to the skillet. Sauté until the vegetables are tender.
- In a large bowl, combine the crumbled cornbread with the chorizo and vegetable mixture.
- Add the chicken broth, chopped cilantro, cumin, chili powder, salt, and pepper. Stir until well mixed.
- Transfer the stuffing mixture to a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, until the top is golden brown.
Mexican Cornbread Stuffing adds a unique twist to the classic Thanksgiving stuffing, bringing a burst of Mexican flavors to your holiday table. The combination of spicy chorizo, fresh vegetables, and savory cornbread creates a side dish that is both comforting and exciting. This stuffing is sure to become a new favorite among your Thanksgiving recipes.
Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake is a delightful dessert that combines the rich, creamy texture of traditional tres leches with the warm, spicy flavors of pumpkin. This cake is soaked in a mixture of three kinds of milk and topped with a light and fluffy whipped cream, making it a perfect end to your Thanksgiving feast. The addition of pumpkin and spices transforms this classic Mexican dessert into a holiday favorite.
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 5 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup heavy cream (for topping)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Mix in the pumpkin puree, whole milk, and vanilla extract.
- Add the flour mixture to the pumpkin mixture and stir until combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream.
- Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours, or overnight.
- Before serving, whip the remaining 1 cup of heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake.
Pumpkin Tres Leches Cake is a delectable fusion of traditional tres leches and pumpkin pie flavors, making it a perfect dessert for your Thanksgiving celebration. The combination of the moist, milk-soaked cake and the airy whipped cream topping creates a truly indulgent treat. This cake is sure to be a hit with family and friends, bringing a sweet and festive end to your holiday meal.
Chipotle Cranberry Sauce
Chipotle Cranberry Sauce adds a smoky, spicy twist to the classic Thanksgiving cranberry sauce. The combination of sweet cranberries and smoky chipotle peppers creates a unique and flavorful side dish that pairs perfectly with roasted turkey and other holiday staples. This sauce is easy to make and offers a delightful departure from the traditional cranberry sauce.
Ingredients:
- 12 oz fresh cranberries
- 1 cup orange juice
- 1 cup granulated sugar
- 1-2 chipotle peppers in adobo sauce, chopped
- 1 tbsp adobo sauce
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Zest of 1 orange
Instructions:
- In a medium saucepan, combine the orange juice and sugar. Cook over medium heat until the sugar dissolves.
- Add the cranberries, chipotle peppers, adobo sauce, cinnamon, cloves, and nutmeg. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cranberries burst and the sauce thickens.
- Remove from heat and stir in the orange zest.
- Allow the sauce to cool to room temperature before serving. It will continue to thicken as it cools.
Chipotle Cranberry Sauce is a fantastic way to bring new flavors to your Thanksgiving table. The blend of sweet, tart, and smoky flavors makes this sauce a standout accompaniment to your holiday meal. Easy to prepare and full of bold tastes, this cranberry sauce is sure to become a new favorite.
Mexican Sweet Potato Casserole
Mexican Sweet Potato Casserole is a savory and spicy twist on the traditional Thanksgiving sweet potato dish. This casserole combines the natural sweetness of sweet potatoes with spicy chorizo, black beans, and a blend of Mexican spices, creating a dish that is both hearty and full of flavor. It’s a perfect addition to any Thanksgiving spread.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1 lb Mexican chorizo, casings removed
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil. Add the sweet potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- In a large skillet, cook the chorizo over medium heat until browned. Remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until the onion is translucent.
- In a large bowl, combine the cooked sweet potatoes, chorizo, onion, garlic, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish. Top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving.
Mexican Sweet Potato Casserole offers a deliciously spicy and savory alternative to the traditional sweet potato dishes served at Thanksgiving. The combination of sweet potatoes, chorizo, black beans, and cheese creates a hearty and flavorful casserole that will impress your guests and add a festive Mexican flair to your holiday meal.
Pozole Rojo
Pozole Rojo is a traditional Mexican stew made with hominy, pork, and a rich red chili broth. This dish is perfect for a warm and comforting Thanksgiving meal, offering a hearty and flavorful option that can serve as either a main course or a side dish. The combination of tender pork, hominy, and a vibrant chili broth makes Pozole Rojo a standout addition to your holiday table.
Ingredients:
- 2 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp salt
- 8 cups water
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 can (29 oz) hominy, drained and rinsed
- Fresh radishes, sliced (for garnish)
- Shredded cabbage (for garnish)
- Lime wedges (for garnish)
- Fresh cilantro, chopped (for garnish)
- Diced onions (for garnish)
Instructions:
- In a large pot, combine the pork shoulder, quartered onion, 4 garlic cloves, bay leaves, salt, and water. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the pork is tender.
- While the pork is cooking, soak the dried chilies in hot water for about 20 minutes, until softened.
- Drain the chilies and transfer them to a blender. Add the 3 garlic cloves, cumin, oregano, and about 1 cup of the pork cooking broth. Blend until smooth.
- Strain the chili sauce through a fine mesh sieve into a bowl, discarding any solids.
- Once the pork is tender, remove it from the pot and shred it with a fork. Strain the broth, discarding the solids, and return the broth to the pot.
- Add the shredded pork, chili sauce, and hominy to the pot. Simmer for an additional 30 minutes.
- Serve the Pozole Rojo hot, garnished with sliced radishes, shredded cabbage, lime wedges, chopped cilantro, and diced onions.
Pozole Rojo brings a taste of Mexico to your Thanksgiving celebration with its rich, flavorful broth and tender pork. This traditional stew is both hearty and satisfying, making it a perfect addition to your holiday menu. The vibrant garnishes add a fresh and colorful touch, making this dish as visually appealing as it is delicious.
Mexican Cornbread Stuffing
Mexican Cornbread Stuffing is a flavorful twist on the classic Thanksgiving stuffing. This recipe combines the rich taste of cornbread with Mexican chorizo, bell peppers, and a blend of spices, creating a delicious and unique side dish. The savory, spicy notes of the chorizo perfectly complement the sweetness of the cornbread, making it an ideal addition to your holiday table.
Ingredients:
- 1 lb Mexican chorizo, casings removed
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 8 cups cubed cornbread (preferably a day old)
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the chorizo over medium heat until browned and crumbled. Remove and set aside, leaving the drippings in the skillet.
- Add the onion, red bell pepper, green bell pepper, and garlic to the skillet. Sauté until the vegetables are softened.
- In a large bowl, combine the cooked chorizo, sautéed vegetables, cubed cornbread, cumin, chili powder, smoked paprika, and cilantro. Mix well.
- Gradually add the chicken broth, stirring until the mixture is moistened but not soggy. Season with salt and pepper to taste.
- Transfer the stuffing mixture to a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Mexican Cornbread Stuffing brings a delightful blend of flavors and textures to your Thanksgiving meal. The spicy chorizo and tender vegetables combined with the sweet cornbread create a harmonious and savory stuffing that will impress your guests. This dish is a great way to add a Mexican flair to your traditional holiday menu.
Poblano and Cheese Tamales
Poblano and Cheese Tamales are a delicious and traditional Mexican dish that can be a unique addition to your Thanksgiving table. These tamales are filled with roasted poblano peppers and melted cheese, wrapped in masa dough, and steamed to perfection. They offer a wonderful combination of smoky, creamy flavors and a comforting texture that everyone will enjoy.
Ingredients:
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup vegetable shortening or lard
- 1 tsp baking powder
- 1 tsp salt
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1 cup corn kernels (optional)
- Dried corn husks, soaked in warm water
Instructions:
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred. Transfer to a plastic bag and let them steam for 10 minutes. Peel off the skins, remove the seeds, and slice into strips.
- In a large bowl, combine the masa harina, baking powder, and salt. Add the chicken broth and mix until a dough forms.
- In a separate bowl, beat the shortening or lard until fluffy. Gradually add the masa dough, beating until the mixture is light and airy.
- Lay out a soaked corn husk on a flat surface. Spread about 2 tablespoons of masa dough in the center of the husk, forming a rectangle.
- Place a few strips of roasted poblano pepper, some shredded cheese, and corn kernels (if using) in the center of the masa dough.
- Fold the sides of the corn husk in towards the center, then fold the bottom up and the top down, securing the tamale.
- Repeat with the remaining ingredients.
- Arrange the tamales in a steamer basket. Steam over simmering water for 1-1.5 hours, or until the masa is set and pulls away from the husk easily.
Poblano and Cheese Tamales are a wonderful way to introduce a traditional Mexican dish to your Thanksgiving celebration. The smoky poblano peppers and creamy cheese encased in tender masa dough offer a delightful contrast of flavors and textures. These tamales are sure to be a hit, providing a comforting and flavorful addition to your holiday feast.
Pumpkin Flan
Pumpkin Flan is a creamy, decadent dessert that brings a Mexican twist to the traditional Thanksgiving pumpkin dessert. This flan combines the smooth texture of custard with the rich flavors of pumpkin and caramel, making it a perfect sweet ending to your holiday meal. It’s a unique and impressive dessert that will delight your guests.
Ingredients:
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup pumpkin puree
- 5 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small saucepan over medium heat, melt the sugar until it turns into a golden caramel. Carefully pour the caramel into the bottom of a 9-inch round baking dish, swirling to coat the bottom evenly.
- In a blender, combine the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Blend until smooth.
- Pour the pumpkin mixture over the caramel in the baking dish.
- Place the baking dish in a larger baking pan and fill the larger pan with hot water to create a water bath.
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate to release the caramel sauce over the flan.
Pumpkin Flan is a delightful fusion of traditional Mexican flan and classic Thanksgiving pumpkin flavors. The creamy custard, rich caramel, and warm spices make this dessert an elegant and delicious addition to your holiday table. This flan will impress your guests with its smooth texture and festive flavor, making it a memorable finale to your Thanksgiving feast.
Mexican Roasted Turkey with Chipotle-Lime Butter
Mexican Roasted Turkey with Chipotle-Lime Butter offers a bold and flavorful twist on the classic Thanksgiving centerpiece. The smoky heat from the chipotle peppers and the tangy zest of lime infused into a rich butter make this turkey an unforgettable dish. The combination of spices and citrus creates a succulent, aromatic bird that will impress your guests and add a touch of Mexican flair to your holiday feast.
Ingredients:
- 1 whole turkey (12-14 lbs)
- 1 cup unsalted butter, softened
- 2 chipotle peppers in adobo sauce, finely chopped
- Zest and juice of 2 limes
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- 1 onion, quartered
- 1 lime, halved
- Fresh herbs (thyme, rosemary, or sage)
Instructions:
- Preheat your oven to 325°F (165°C). Prepare a roasting pan with a rack.
- In a medium bowl, combine the softened butter, chipotle peppers, lime zest and juice, garlic, cumin, smoked paprika, cilantro, salt, and pepper. Mix until well combined.
- Pat the turkey dry with paper towels. Gently loosen the skin from the turkey breast, thighs, and drumsticks without tearing it.
- Spread the chipotle-lime butter generously under the skin and over the turkey’s exterior.
- Stuff the turkey cavity with the quartered onion, lime halves, and fresh herbs.
- Place the turkey on the roasting rack in the prepared pan.
- Roast the turkey for 3-3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the pan juices.
- Let the turkey rest for at least 20 minutes before carving.
Mexican Roasted Turkey with Chipotle-Lime Butter is a standout dish that brings vibrant Mexican flavors to your Thanksgiving celebration. The combination of smoky chipotle, zesty lime, and aromatic herbs results in a juicy, flavorful turkey that will be the highlight of your holiday table. This recipe is perfect for those looking to add a unique and exciting twist to their traditional Thanksgiving menu.
Mexican Sweet Potato Casserole
Mexican Sweet Potato Casserole is a delightful side dish that combines the natural sweetness of sweet potatoes with bold Mexican flavors. This casserole is topped with a spicy, crunchy pecan streusel, adding a unique texture and taste. The blend of sweet and savory elements makes this dish a perfect complement to your Thanksgiving spread, offering a delicious twist on a classic favorite.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt to taste
- 1 cup pecans, chopped
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large pot, boil the sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
- In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, maple syrup, cinnamon, cumin, chili powder, and salt. Mix well and spread evenly in the prepared baking dish.
- In a separate bowl, combine the chopped pecans, flour, brown sugar, melted butter, cinnamon, and cayenne pepper. Mix until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crunchy.
Mexican Sweet Potato Casserole brings a flavorful twist to a Thanksgiving classic. The sweet and savory combination of mashed sweet potatoes with the spicy pecan streusel creates a delightful contrast in taste and texture. This dish is sure to be a crowd-pleaser, adding a touch of Mexican flair to your holiday table and complementing the traditional flavors of your Thanksgiving meal.
Chorizo and Black Bean Stuffed Peppers
Chorizo and Black Bean Stuffed Peppers are a vibrant and delicious addition to your Thanksgiving menu. These peppers are filled with a savory mixture of chorizo, black beans, rice, and spices, then baked until tender. The combination of smoky chorizo, hearty beans, and flavorful rice makes these stuffed peppers a satisfying and unique side dish that will stand out at your holiday feast.
Ingredients:
- 6 bell peppers (any color), tops cut off and seeds removed
- 1 lb Mexican chorizo, casings removed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish.
- In a large skillet, cook the chorizo over medium heat until browned and crumbled. Remove and set aside, leaving the drippings in the skillet.
- Add the onion and garlic to the skillet and sauté until softened.
- In a large bowl, combine the cooked chorizo, sautéed onion and garlic, black beans, cooked rice, diced tomatoes, cumin, and smoked paprika. Season with salt and pepper to taste.
- Stuff the bell peppers with the chorizo mixture and place them in the prepared baking dish.
- Cover with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil, sprinkle the tops with shredded cheese, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Chorizo and Black Bean Stuffed Peppers are a flavorful and colorful side dish that adds a Mexican twist to your Thanksgiving meal. The smoky chorizo, hearty black beans, and seasoned rice create a delicious filling that complements the sweetness of the bell peppers. This dish is sure to be a hit with your guests, providing a unique and satisfying addition to your holiday feast.
Mexican Cornbread Stuffing
Mexican Cornbread Stuffing is a delightful twist on the traditional Thanksgiving side dish. Infused with the vibrant flavors of Mexican cuisine, this stuffing features cornbread, chorizo, jalapeños, and a blend of spices. The combination of savory chorizo, spicy jalapeños, and sweet cornbread creates a rich and flavorful stuffing that will elevate your Thanksgiving meal with a touch of Mexican flair.
Ingredients:
- 6 cups cornbread, crumbled
- 1 lb Mexican chorizo, casings removed
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 2 jalapeños, seeded and chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 cup fresh cilantro, chopped
- 1 cup chicken broth
- 2 large eggs, beaten
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook the chorizo over medium heat until browned and crumbled. Remove and set aside, leaving the drippings in the skillet.
- Add the onion, celery, jalapeños, garlic, and red bell pepper to the skillet. Sauté until softened.
- In a large bowl, combine the crumbled cornbread, cooked chorizo, sautéed vegetables, cumin, chili powder, and cilantro. Mix well.
- In a separate bowl, whisk together the chicken broth and beaten eggs. Pour over the cornbread mixture and stir until fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is heated through.
Mexican Cornbread Stuffing is a delicious and unique side dish that brings a burst of Mexican flavors to your Thanksgiving table. The combination of spicy chorizo, savory vegetables, and sweet cornbread creates a rich and satisfying stuffing that pairs perfectly with traditional Thanksgiving dishes. This flavorful twist on a classic will be a hit with your guests and add a festive touch to your holiday feast.
Mexican Chocolate Pecan Pie
Mexican Chocolate Pecan Pie is a decadent dessert that combines the rich flavors of Mexican chocolate with the classic pecan pie. The addition of cinnamon and a hint of cayenne pepper enhances the chocolate, creating a deep, complex flavor that is both sweet and slightly spicy. This pie is the perfect way to end your Thanksgiving meal, offering a unique and indulgent treat that will delight your guests.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 cup dark corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup Mexican chocolate, finely chopped
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 1/2 cups pecan halves
Instructions:
- Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired.
- In a large bowl, whisk together the corn syrup, sugar, melted butter, and eggs until well combined.
- Add the chopped Mexican chocolate, vanilla extract, cinnamon, and cayenne pepper (if using) to the mixture. Stir until the chocolate is melted and the mixture is smooth.
- Fold in the pecan halves until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil.
- Allow the pie to cool completely before serving.
Mexican Chocolate Pecan Pie is a luxurious dessert that brings a unique twist to the traditional pecan pie. The rich Mexican chocolate and spices create a depth of flavor that is both comforting and exciting. This pie is a perfect addition to your Thanksgiving dessert spread, offering a delightful and memorable end to your holiday meal.
Mexican Cranberry Sauce with Jalapeños
Mexican Cranberry Sauce with Jalapeños is a vibrant and zesty side dish that adds a bold flavor to your Thanksgiving feast. This sauce combines the tartness of cranberries with the heat of jalapeños and the sweetness of orange juice, creating a well-balanced and exciting condiment. It pairs beautifully with turkey and other traditional dishes, bringing a touch of Mexican flair to your holiday table.
Ingredients:
- 1 (12 oz) bag fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1/2 cup water
- 2 jalapeños, seeded and finely chopped
- 1 orange, zested
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions:
- In a medium saucepan, combine the cranberries, sugar, orange juice, and water. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and add the chopped jalapeños, orange zest, cinnamon, cloves, and nutmeg.
- Simmer the mixture for 15-20 minutes, or until the cranberries have burst and the sauce has thickened.
- Remove from heat and let the sauce cool to room temperature. The sauce will continue to thicken as it cools.
- Transfer the sauce to a serving dish and refrigerate until ready to serve.
Mexican Cranberry Sauce with Jalapeños is a refreshing and spicy take on the traditional cranberry sauce. The combination of tart cranberries, sweet orange juice, and spicy jalapeños creates a vibrant and flavorful condiment that complements your Thanksgiving meal perfectly. This sauce will add a festive touch to your table and delight your guests with its unique and exciting flavors.
Note: More recipes are coming soon!
