25 Popular Mexican Food Easy Recipes for Beginner

Embarking on a trip into the lively world of Mexican food may be an exciting and gratifying experience for novices in the kitchen. With its robust tastes, brilliant colors, and various ingredients, Mexican cuisine provides a great selection of meals that are both tasty and very easy to create. From traditional favorites like tacos and enchiladas to substantial soups and zesty salsas, there’s something for every pallet to enjoy.

Whether you want a fast and simple weekday dinner or arrange a big event with friends and family, these 25 classic Mexican cuisine recipes for beginners will expose you to the rich tapestry of flavors that characterize this cherished culinary heritage.

Essential Ingredients for Mexican Cooking

Mexican food is a lively blend of flavors, and to recreate those delicious meals at home, you’ll need some key ingredients. Don’t worry, you won’t need anything too fancy – most of these things are easily available at your local food store.

Here’s your necessary shopping list for Mexican food adventures:

The Three Amigos:

• Corn: This is the heart and soul of Mexican food! From breads to tamales, corn is used in countless ways. Look for corn tortillas, masa harina (corn flour for making tacos), and corn on the cob.

• Beans: Beans are another favorite, giving energy and fiber. Stock up on black beans, pinto beans, and kidney beans to use in various recipes, from soups and stews to tacos and burritos.

• Chiles (peppers): These add the signature heat and depth of flavor to Mexican food. Start with softer choices like poblano peppers and work your way up to hotter ones like jalapeños and chipotle peppers in adobo sauce (already cooked and canned).

Flavor Boosters:

• Fresh Herbs: Coriander (cilantro) adds a bright, citrusy note, while Mexican oregano brings a unique, slightly licorice-like taste compared to its Mediterranean cousin.

• Aromatics: Garlic, onion, and cumin are important for building flavor bases in many Mexican recipes.

• Tomatoes and Tomatillos: Tomatoes add sweetness and acidity, while tomatillos, which look like green tomatoes with papery husks, bring a tangy flavor to salsas and sauces.

Other Essentials:

• Avocado: This creamy fruit adds flavor and healthy fats to various meals, from guacamole to salads.

• Limes: The juice adds a bit of tartness and brightness to countless Mexican recipes.

• Rice: A flexible side dish or filler for tacos and tamales.

• Spices: Chili powder, smoked paprika, and Mexican cinnamon round out your pantry for varied taste profiles.

With these items on hand, you’re well on your way to making up delicious and original Mexican meals at home! Remember, this is just a starting place – there are many other wonderful items to discover as you dive deeper into the world of Mexican food.

25 Popular Mexican Food Easy Recipes for Beginners

Calling all food enthusiasts and curious cooks! Are you ready to explore the vibrant flavors of Mexican cuisine without breaking a sweat in the kitchen? This list is your gateway to 25 fantastic Mexican recipes, all designed to be simple, beginner-friendly, and delicious.

Sure, here are 25 popular Mexican food recipes that are relatively easy for beginners:

1. Tacos al Pastor:

Tacos al Pastor is a favorite Mexican dish known for its soft, stewed pork and lively tastes. Originating from the impact of Lebanese refugees in Mexico, this dish has grown into a staple of Mexican street food.

Ingredients:

For the pork marinade:

• 2 pounds (about 1 kg) pork shoulder, thinly sliced
• 3-4 dried guajillo chilies, stemmed and seeded
• 2-3 dried ancho peppers, stems and seeds
• 3 cloves garlic, chopped
• 1/2 cup (120 ml) pineapple juice
• 1/4 cup (60 ml) orange juice
• 2 tablespoons white vinegar
• 1 tablespoon achiote paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For serving:

• Corn tortillas
• Diced pineapple
• Chopped onion
• Chopped cilantro
• Lime wedges
• Salsa or hot sauce (extra)

Method:

• Prepare the marinade: In a mixer, add the dried chilies, garlic, pineapple juice, orange juice, white vinegar, achiote paste, cumin, oregano, salt, and pepper. Blend until smooth.

• Marinate the pork: Place the thinly sliced pork shoulder in a big bowl or sealed plastic bag. Pour the sauce over the pork, ensuring it is properly covered. Cover and chill for at least 2 hours, or ideally overnight, to allow the flavors to meld.

• Cook the pork: Preheat your grill or burner to medium-high heat. Remove the pork from the sauce and thread onto skewers if using a grill. Cook the pork for 8-10 minutes per side, or until it is brown and cooked through. If using a grill, place the pork on a baking sheet lined with foil and cook for 6-8 minutes per side.

• Assemble the tacos: Warm the corn tortillas on a pan or grill for a few seconds on each side. Fill each tortilla with a large amount of the cooked pork. Top with diced pineapple, chopped onion, and cilantro. Serve with lime wedges and salsa or hot sauce on the side.

Tips & Hints:

• If you don’t have access to a grill, you can also cook the marinating pork in a pan on the stove over medium-high heat.

• Don’t skip the pineapple juice in the marinade, as it helps tenderize the pork and adds a sweet contrast to the spicy tastes.

• Adjust the amount of chili peppers in the sauce according to your taste choice. You can add more or less based on how spicy you like your tacos.

• Serve the tacos al pastor with classic accompaniments like grilled onions, cut radishes, or pinto beans for a full meal experience.

Enjoy these tasty Tacos al Pastor as a delicious and filling meal that captures the spirit of Mexican street food culture!

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2. Chicken Enchiladas:

Chicken Enchiladas are a famous Mexican food that brings together juicy chicken, flavorful sauce, and melted cheese wrapped in soft tortillas. This cozy meal is great for family dinners or meetings with friends.

Ingredients:

For the filling:

• 2 cups chopped cooked chicken (rotisserie chicken works well)
• 1 cup chopped cheese (such as cheddar or Monterey Jack)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1 can (4 oz) diced green peppers, drained (optional)
• 1 teaspoon ground cumin
• Salt and pepper, to taste

For the sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups chicken broth
• 1 can (8 oz) tomato sauce
• Salt, to taste

For assembling:

• 8-10 corn or flour tortillas
• Additional grated cheese, for topping
• Chopped fresh cilantro, for garnish (optional)

Method:

• Prepare the filling: In a mixing bowl, add the shredded chicken, grated cheese, diced onion, diced bell pepper, diced green chilies (if using), ground cumin, salt, and pepper. Mix well to mix.

• Make the sauce: In a medium pot, heat the vegetable oil over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Add the chili powder, ground cumin, garlic powder, and dried oregano. Cook for another minute until fragrant.

• Gradually whisk in the chicken broth and tomato sauce, stirring until smooth. Bring the sauce to a boil and cook for 5-7 minutes, or until it thickens slightly. Season with salt to taste.

• Assemble the enchiladas: Preheat your oven to 350°F (175°C). Spread a small amount of the sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas slightly in the oven or on a pan to make them flexible.

• Spoon some of the chicken stuffing onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish. Pour the leftover sauce over the top of the enchiladas, spreading it out evenly.

• Sprinkle extra chopped cheese over the top of the enchiladas. Cover the baking dish with aluminum foil and bake in the hot oven for 20-25 minutes, or until the enchiladas are warm through and the cheese is melted and bubbly.

• Serve: Garnish the enchiladas with chopped fresh cilantro, if wanted. Serve hot, complimented by your favorite toppings such as sour cream, diced avocado, or salsa.

Tips & Hints:

• You can modify the middle by adding items like black beans, corn, or cooked rice.
• If you prefer a hotter sauce, you can increase the amount of chili powder or add a pinch of cayenne pepper.
• To save time, you can use store-bought enchilada sauce instead of making it from scratch.
• Leftover enchiladas can be kept in the refrigerator for 2-3 days and warmed in the microwave or oven.
• Feel free to try with different types of cheese for extra taste.

Enjoy these fresh Chicken Enchiladas as a wonderful and filling meal that everyone will love!

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3. Beef Burritos:

Meat burritos are a famous Mexican meal made of delicious seasoned meat, wrapped in a warm flour tortilla along with different ingredients. They are adaptable, easy to make, and great for a filling meal.

Ingredients:

For the beef filling:

• 1 pound (about 450g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon pepper sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup (60ml) water
• 1 cup (240ml) cooked rice (extra)

For assembling:

• Large flour rolls
• Cooked rice (optional)
• Refried beans
• Shredded cheese
• Chopped lettuce
• Diced tomatoes
• Sour cream
• Salsa or hot sauce (extra)

Method:

• Cook the beef filling: In a large pan over medium heat, cook the ground beef, breaking it apart with a spoon, until it is browned and cooked through. Add the diced onion and minced garlic, and cook for an additional 2-3 minutes until softened. Stir in the chili powder, ground cumin, paprika, salt, and pepper. Pour in the water and boil for 5-7 minutes until the flavors meld and the liquid reduces. If using cooked rice, stir it into the beef mixture.

• Assemble the burritos: Warm the flour tortillas in a microwave or on a pan for a few seconds to make them flexible. Place a spoonful of refried beans down the middle of each tortilla, followed by a piece of the beef filling. Sprinkle with shredded cheese, chopped cabbage, diced tomatoes, and a dollop of sour cream. Add salsa or hot sauce if wanted.

• Roll the burritos: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, tucking in the sides as you go to form a secure wrap.

• Serve: Place the completed burritos seam-side down on a serving plate. You can serve them as is or optionally cook them on a pan for a few minutes on each side until they are lightly browned and crispy.

Tips & Hints:

• Customize the meat filling by adding additional items like bell peppers, corn, or black beans for extra taste and texture.
• Don’t overfill the burritos to avoid them from popping open while rolling.
• If you’re making sandwiches ahead of time, wrap them separately in foil and keep them in the refrigerator. Reheat in the oven or microwave before serving.
• Serve the burritos with your favorite side foods such as Mexican rice, guacamole, or tortilla chips for a full meal.

Enjoy these delicious beef burritos packed with savory flavors and your favorite toppings for a filling and cozy meal!

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4. Quesadillas:

Quesadillas are a standard Mexican food loved for their ease and flexibility. Made with tortillas and melted cheese, they are easy to create with different toppings, making them great for a quick meal or snack.

Ingredients:

For basic cheese quesadillas:

• Flour or corn tortillas
• Shredded cheese (such as Monterey Jack, cheddar, or Oaxaca cheese)
• Optional fillings: cooked chicken, beef, veggies, beans, or salsa

Method:

• Prepare the filling (if using): If you’re adding any ingredients to your quesadillas, such as cooked chicken, beef, veggies, beans, or salsa, make sure they are cooked and ready to go before making the quesadillas.

• Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle a large amount of chopped cheese equally over half of the tortilla, leaving some room around the sides. If using any extra fixings, layer them on top of the cheese.

• Fold the tortilla: Fold the tortilla in half over the filling to form a half-moon shape. Press down gently to seal the edges.

• Cook the quesadillas: Heat a pan or grill over medium heat. Place the completed quesadilla in the pan and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted and gooey.

• Serve: Remove the quesadilla from the pan and transfer it to a cutting board. Let it cool for a minute or two before cutting it into squares. Serve hot with your favorite toppings and dipping sauces, such as salsa, guacamole, sour cream, or pico de gallo.

Tips & Hints:

• Use a non-stick pan or griddle to keep the quesadillas from sticking.
• Experiment with different types of cheese and sauces to create unique taste combinations. Some common choices include adding cooked chicken, sautéed veggies, black beans, or hot salsa.
• If you’re short on time, you can make quesadillas using leftover cooked meat or veggies.
• For a crispy surface, you can brush the outside of the tortillas with a little oil or butter before cooking.
• Don’t overcrowd the pan when cooking multiple quesadillas at once, as this can prevent them from cooking properly.

With these easy steps and flexible choices, you can whip up delicious quesadillas in no time, great for a quick meal or snack any time of day!

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5. Guacamole:

Guacamole is a famous Mexican dip made from mashed avocados mixed with various ingredients to make a creamy, delicious dish. It’s perfect for dipping tortilla chips or as a filling for tacos, burritos, or nachos.

Ingredients:

• 3 big avocados
• 1 lime, juiced
• 1 small onion, finely diced
• 1-2 Roma tomatoes, diced (optional)
• 1-2 cloves garlic, minced
• 1 jalapeño or serrano chili, seeds and finely chopped (optional)
• Salt, to taste
• Fresh cilantro, chopped (optional)

Method:

• Prepare the avocados: Cut the avocados in half lengthwise and remove the pits. Scoop the avocado meat into a bowl using a spoon.

• Mash the avocados: Using a fork or potato masher, mash the avocado until you achieve your desired smoothness. Some prefer it thick, while others prefer it smooth.

• Add lime juice: Squeeze the lime juice over the mashed avocado. This not only adds taste but also helps keep the avocados from browning.

• Mix in the remaining ingredients: Add the diced onion, tomatoes (if using), crushed garlic, and chopped chili (if using) to the mashed avocado. Season with salt to taste.

• Combine everything: Gently stir all the ingredients together until well mixed. Taste and adjust spice if necessary.

• Optional: If you like cilantro, add a handful of chopped fresh cilantro to the guacamole and mix well.

• Serve: Transfer the guacamole to a serving bowl and top with extra chopped cilantro, if desired. Serve quickly with tortilla chips or as a topping for your favorite Mexican recipes.

Tips & Hints:

• Choose ripe avocados that give slightly to gentle pressure when squeezed. Avoid avocados that are too hard or too soft.
• If you want to add extra flavor to your guacamole, try adding ingredients like diced mango, roasted corn, or crumbled queso fresco.
• To keep guacamole fresh and prevent it from burning, press a sheet of plastic wrap directly onto the surface of the guacamole before refrigerating.
• If you prefer a hotter guacamole, leave the seeds in the chili peppers or add a dash of hot sauce to taste.
• Experiment with different versions of guacamole by adding ingredients like diced pineapple, black beans, or roasted garlic.

With these simple steps and tips, you can easily whip up a delicious batch of homemade guacamole to enjoy with friends and family!

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6. Nachos:

Nachos are a popular Mexican dish loved for their crunchy texture, spicy toppings, and gooey melted cheese. They’re great for parties, game nights, or simply as a delicious snack to enjoy anytime.

Ingredients:

• For the nachos:
• Tortilla chips (store-bought or homemade)
• Shredded cheese (cheddar, Monterey Jack, or a mix)
• Optional toppings: sliced jalapeños, black beans, diced tomatoes, sliced olives, chopped onions, cooked ground beef or chicken, guacamole, sour cream, salsa, or cilantro

Method:

• Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

• Arrange the chips: Spread a single layer of tortilla chips equally on the prepared baking sheet. Make sure the chips are close together but not touching.

• Add the toppings: Sprinkle a large amount of chopped cheese over the tortilla chips, spreading them equally. If using any extra additions such as jalapeños, beans, or meat, spread them over the cheese.

• Bake the nachos: Place the baking sheet in the prepared oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning.

Serve hot: Once the cheese is melted and the nachos are cooked through, remove them from the oven. Transfer the nachos to a serving plate and finish with any desired toppings like diced tomatoes, olives, onions, guacamole, sour cream, salsa, or cilantro.

Tips & Hints:

• Use strong tortilla chips that can hold up to the weight of the toppings without getting mushy.
• For extra taste, try seasoning the chips with a sprinkle of salt, chili powder, or cumin before adding the cheese and toppings.
• Experiment with different cheese mixes for unique taste combinations. A mix of cheddar and Monterey Jack cheese is a standard choice, but feel free to get creative!
• Customize the toppings to fit your taste preferences. Nachos are incredibly flexible, so feel free to get creative with your favorite ingredients.
• Serve the nachos quickly while they’re hot and gooey for the best taste and texture.

Enjoy these delicious nachos as a crowd-pleasing snack or starter that’s sure to fill your needs for cheesy, crunchy goodness!

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7. Chicken Fajitas:

Chicken Fajitas are a famous Tex-Mex dish known for their hot appearance and tasty mix of juicy chicken, sautéed veggies, and warm tortillas. They’re great for a quick and delicious meal that’s packed with bold tastes.

Ingredients:

For the chicken marinade:

• 1 pound (about 450g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 teaspoon pepper powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

For the fajita filling:

• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced (any color)
• 1 jalapeño pepper, seeds and thinly sliced (optional, for extra heat)
• 1 tablespoon veggie oil
• Salt and pepper, to taste

For serving:

• 8-10 small flour tacos
• Sliced avocado
• Shredded cheese
• Sour sauce
• Salsa
• Chopped cilantro
• Lime wedges

Method:

• Marinate the chicken: In a bowl, mix the olive oil, chopped garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Add the sliced chicken breasts and toss until evenly coated. Cover and chill for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

• Prepare the vegetables: Heat the vegetable oil in a big pan over medium-high heat. Add the chopped onion, bell pepper, and jalapeño pepper (if using). Season with salt and pepper, and sauté for 5-7 minutes, or until the veggies are soft and slightly browned. Remove from the pan and set aside.

• Cook the chicken: In the same pan, add the prepared chicken pieces in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned on the edges.

• Assemble the fajitas: Warm the flour tortillas in the oven or on a pan until soft and flexible. Fill each tortilla with a piece of the cooked chicken and sautéed veggies. Top with sliced avocado, shredded cheese, sour cream, salsa, chopped cilantro, and a squeeze of lime juice.

Tips & Hints:

• To save time, you can use pre-cooked or grilled chicken instead of seasoning and cooking raw chicken.
• Customize your fajitas by adding your favorite toppings such as chopped tomatoes, shredded lettuce, or roasted jalapeños.
• For a veggie version, replace the chicken with tofu or extra vegetables like mushrooms and zucchini.
• Serve the fajitas quickly while they’re still hot and cooking for the best taste and structure.

Enjoy these delicious Chicken Fajitas as a tasty and filling meal that’s sure to please the whole family!

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8. Chiles Rellenos:

Chiles Rellenos is a famous Mexican dish that features roasted poblano peppers stuffed with cheese, dipped in batter, and fried until brown and crispy. This dish is filled with flavor and is sure to be a hit at any meeting.

Ingredients:

For the stuffed peppers:

• 4 big jalapeño peppers
• 1 cup (about 120g) shredded cheese (traditionally, Oaxaca or Monterey Jack cheese is used)
• Optional: cooked ground beef, chicken, or beans for extra filling

For the batter:

• 4 big eggs, separated
• 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder
• Salt, to taste

For frying:

• Vegetable oil, for frying

For the sauce (optional):

• 2 big tomatoes, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup (120ml) chicken or veggie broth
• Salt and pepper, to taste

Method:

• Roast the peppers: Place the poblano peppers directly over a gas flame or under a grill, turning occasionally, until the skin is browned and burned on all sides. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, carefully peel off the burned skin and make a lengthwise slit down one side of each pepper. Remove the seeds and shells, taking care not to tear the peppers.

• Stuff the peppers: Stuff each roasted poblano pepper with shredded cheese (and any possible additional ingredients, if wanted), ensuring they are properly filled.

• Prepare the batter: In a large mixing bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk together the egg whites, flour, baking powder, and salt until smooth. Gently fold the beating egg whites into the egg yolk mixture until well mixed.

• Coat the peppers: Heat vegetable oil in a big pan over medium-high heat. Dip each stuffed pepper into the batter, making sure it is evenly coated.

• Fry the peppers: Carefully place the covered peppers in the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove the fried peppers from the oil and drain on a paper towel-lined plate.

• Make the sauce (optional): In a pot, sauté the diced tomatoes, onion, and garlic until cooked. Add the chicken or veggie broth and boil for a few minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

• Serve: Serve the Chiles Rellenos hot, topped with the extra sauce if requested.

Tips & Hints:

• Make sure to fully dry the roasted poblano peppers after peeling them to ensure the batter sticks properly.
• For a lighter version, you can bake the stuffed peppers in a hot oven at 375°F (190°C) for about 20-25 minutes until the batter is golden and crispy.
• Experiment with different types of cheese and ingredients to customize the dish to your taste preferences.
• Serve the Chiles Rellenos with rice, beans, and a side of salsa for a full meal.

Enjoy these delicious Chiles Rellenos as a tasty and filling Mexican dish that’s great for any occasion!

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9. Tostadas:

Tostadas are a famous Mexican dish made with crispy fried or baked tortillas topped with a variety of tasty toppings. They’re incredibly flexible and great for showing your favorite fillings.

Ingredients:

For the tostadas:

• Corn tortillas (usually 1-2 per person)
• Vegetable oil for cooking (if making fried tostadas)

For the toppings (choose your favorites):

• Refried beans
• Shredded lettuce or cabbage
• Diced tomatoes
• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Shredded cheese (such as queso fresco or Monterey Jack)
• Salsa or hot sauce
• Cooked and shredded chicken, beef, or pork
• Sliced carrots
• Chopped cilantro
• Pickled jalapeños

Method:

• Prepare the tostadas: If frying, heat about 1 inch of vegetable oil in a big pan over medium-high heat. Once hot, carefully add the corn tortillas, one at a time, and fry until golden and crispy, about 1-2 minutes per side. Drain on paper towels. If baking, warm your oven to 400°F (200°C). Brush both sides of the tortillas lightly with oil and place them on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until golden and crispy.

• Assemble the toppings: While the tostadas are cooking, prepare your toppings. You can create your tostadas with any mix of items you like. Common toppings include refried beans spread on the crispy tortillas as a base, followed by layers of lettuce or cabbage, diced tomatoes, sliced avocado or guacamole, sour cream or Mexican crema, shredded cheese, salsa or hot sauce, and any cooked meat or protein of your choice.

• Assemble the tostadas: Once the tostadas are crispy and the toppings are ready, it’s time to assemble. Spread a layer of refried beans on each tostada shell, then layer on your chosen toppings. Be artistic and stack them high with delicious fixings.

• Serve and enjoy: Arrange the made tostadas on a serving dish and serve instantly. Encourage everyone to create their tostadas with extra toppings and sauces according to their taste preferences.

Tips & Hints:

• Get creative with your toppings! Tostadas are a great way to use up extra items and add variety to your meal.
• For a better choice, you can use baked tostadas instead of fried ones. They’re just as tasty and crispy.
• If you’re short on time, you can use store-bought tostada shells instead of making them from scratch. Look for them in the foreign area of your shopping store.
• To make your tostadas extra crunchy, let them cool slightly after frying or baking before adding the toppings.
• Serve tostadas as a major dish for lunch or dinner, or as a fun starter or snack for parties and events. They’re sure to be a hit with everyone!

Enjoy these crispy and savory tostadas packed with your favorite toppings for a delicious taste of Mexican food!

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10. Mexican Rice:

Mexican rice, also known as “arroz rojo” or “Spanish rice,” is a delicious and savory food that suits many Mexican meals. It’s a staple side dish with a rich tomato flavor and hints of onion and garlic.

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 3/4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt, to taste
• Fresh cilantro, chopped (optional, for garnish)

Method:

• Rinse the rice: Place the rice in a fine mesh sieve and rinse it under cold water until the water runs clear. This removes extra sugar and stops the rice from becoming too sticky when cooking.

• Sauté the aromatics: In a big pot or wok, heat the oil over medium heat. Add the chopped onion and crushed garlic, and sauté for 2-3 minutes until softened and fragrant.

• Toast the rice: Add the cleaned rice to the pan with the onions and garlic. Cook, turning frequently, for 3-4 minutes until the rice turns golden brown. This step helps improve the nutty taste of the rice.

• Add the tomatoes and broth: Stir in the chopped tomatoes, including the juice from the can, and pour in the chicken or veggie broth. Add the ground cumin, pepper powder, and salt to taste. Stir well to mix all the ingredients.

• Simmer and cook: Bring the mixture to a boil, then drop the heat to low. Cover the pan with a lid and simmer for 18-20 minutes, or until the rice is soft and has absorbed all the liquid. Avoid moving the rice too often to prevent it from becoming mushy.

• Fluff and serve: Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to separate the grains. Garnish with chopped cilantro, if wanted, before serving.

Tips & Hints:

• For a stronger taste, you can use homemade chicken or veggie soup instead of store-bought stock.
• Customize the spices according to your taste. You can add a pinch of cayenne pepper for extra heat or swap paprika for chili powder.
• Feel free to add diced bell peppers, carrots, or peas to the rice for extra texture and taste.
• Leftover Mexican rice can be saved in a sealed jar in the refrigerator for up to 3 days. Reheat it in the microwave or on the oven with a splash of water to wet it before serving.
  
  Enjoy this delicious and flexible Mexican rice as a side dish alongside your favorite Mexican meals!

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11. Refried Beans:

Refried beans are a famous Mexican food made from cooked and mashed beans, usually pinto or black beans, which are then fried or sautéed with spices. They are a flexible and delicious addition to many Mexican meals, from tacos to burritos, or eaten as a side dish.

Ingredients:

• 2 cups (about 400g) cooked beans (pinto or black beans), drained and washed if using canned
• 2 tablespoons veggie oil or lard
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt, to taste
• Water, as needed

Method:

• Cook the aromatics: In a wok or cooking pan, heat the vegetable oil or fat over medium heat. Add the chopped onion and crushed garlic, and cook until softened and fragrant, about 3-4 minutes.

• Mash the beans: Add the cooked beans to the pan. Using a potato masher or the back of a spoon, mash the beans until they hit your desired consistency. Some people prefer a smoother feel, while others like it a bit chunky.

• Season the beans: Stir in the ground cumin, pepper powder (if using), and salt to taste. Adjust the spices according to your taste. If the beans seem too thick, you can add a splash of water to loosen them up.

• Refry the beans: Continue cooking the mashed beans in the pan, turning frequently, until they are heated through and have hit the required consistency. The beans should be thick and creamy, with a slightly browned taste from frying.

• Serve: Remove the pan from the heat and transfer the refried beans to a serving dish. They are ready to be served as a side dish or used as a filler for tacos, burritos, quesadillas, or any other Mexican-inspired recipes.

Tips & Hints:

• If you prefer a smoother taste, you can use a mixer or food processor to puree the cooked beans before adding them to the pan.
• Traditional refried beans are made with lard, which gives a rich taste, but you can use veggie oil for a meatless or vegan version.
• Experiment with different spices to create the taste of your refried beans. You can add items like chopped jalapeños, diced tomatoes, or fresh parsley for extra taste.
• Leftover refried beans can be saved in a sealed jar in the refrigerator for up to 3-4 days. Simply warm them in the oven or on the stovetop before serving.

Enjoy these fresh refried beans as a wonderful and cozy dish that suits any Mexican meal!

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12. Sopes:

Sopes are a classic Mexican food made from thick, hand-formed masa dough that is fried until crispy on the outside and soft on the inside. They’re usually topped with a variety of tasty ingredients, making them a flexible and filling meal or snack.

Ingredients:

For the slopes:

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• Vegetable oil, for frying

For the toppings (optional, choose your favorites):

• Refried beans
• Cooked chopped chicken or beef
• Chopped lettuce or cabbage
• Diced tomatoes
• Sliced avocado
• Crumbled queso fresco or cotija cheese
• Mexican crema or sour cream
• Salsa or hot sauce

Method:

• Prepare the masa dough: In a big mixing bowl, add the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft dough forms. The dough should stay together when pushed but not be sticky. If it’s too dry, add a little more water; if it’s too wet, add a bit more masa harina.

• Shape the sopes: Divide the masa dough into golf ball-sized pieces. Roll each piece into a ball, then flatten it into a disk about 1/4 inch thick. Use your fingers to create a raised edge around the border of each disk, making a small circle.

• Cook the slopes: Heat a pan or grill over medium-high heat and lightly grease it with oil. Place the slopes on the hot surface and cook for 2-3 minutes on each side or until golden brown and cooked through. Press down gently with a spoon while cooking to ensure even burning.

• Assemble the sopes: Once cooked, move the sopes to a serving dish. Spread a layer of refried beans on top of each sope, then add your chosen toppings such as shredded meat, lettuce, tomatoes, avocado, cheese, crema, and salsa.

Tips & Hints:

• Make sure the masa dough is well-kneaded and has a smooth texture to achieve the best results when making the sopes.
• If you don’t have masa harina, you can use masa preparada (prepared masa dough) from a Mexican food shop.
• Experiment with different toppings to customize your sopes to your taste preferences. You can make them meatless or add your favorite foods for a heartier choice.
• To save time, you can make the masa dough and shape the sopes in advance, then fry them just before serving.
• Leftover sopes can be kept in a sealed container in the refrigerator and cooked in a skillet or oven until warmed through.

Enjoy these delicious sopes as a fun and filling meal or snack that shows the rich flavors of Mexican food!

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13. Tamales:

Tamales are a classic Mexican dish made of masa dough (a mixture of corn flour and lard) filled with spicy or sweet ingredients, wrapped in corn husks, and steamed until cooked. These delicious treats are often enjoyed during special events and holidays but are also popular street food items in Mexico.

Ingredients:

For the masa dough:

• 2 cups (360g) masa harina (corn flour for tamales)
• 1 cup (240ml) chicken broth or water
• 1/2 cup (115g) lard or veggie shortening
• 1 teaspoon baking powder
• Salt, to taste

For the filling:

• Cooked shredded chicken, pork, or beef
• Red or green salsa
• Cheese, such as queso fresco or Monterey Jack (optional)
• Sliced jalapeños (optional)

For assembling:

• Dried corn husks, soaked in warm water until pliable
• Kitchen string or pieces of corn husks for tying

Method:

• Prepare the masa dough: In a large mixing bowl, beat the lard or veggie shortening with an electric mixer until fluffy. Gradually add the masa harina, baking powder, salt, and chicken broth or water, mixing until a soft, spreadable dough forms. The dough should hold its shape when pressed between your fingers.

• Prepare the corn husks: Soak the dried corn husks in warm water for about 30 minutes or until they become flexible. Drain and pat dry with a clean dish towel.

• Assemble the tamales: Take a wet corn husk and spread a thin layer of masa dough onto the middle, leaving a line around the sides. Spoon a small amount of the filling (such as chopped meat, salsa, cheese, and jalapeños) onto the masa dough.

• Fold and tie: Fold the sides of the corn husk over the center, then fold up the bottom to cover it fully. Secure the tamale by tying it with kitchen string or strips of wet corn husks.

• Steam the tamales: Arrange the filled and tied tamales upright in a steamer basket, with the open ends facing up. Fill the bottom of the steamer with water, making sure it doesn’t touch the tamales. Cover the steamer with a lid and steam the tamales for about 1 to 1.5 hours, or until the masa dough is hard and easily pulls away from the husks.

• Serve: Allow the tamales to cool slightly before opening and serving. Enjoy them warm with extra salsa, sour cream, or guacamole on the side.

Tips & Hints:

• To prevent the tamales from drying out during boiling, place a wet kitchen towel or a few soaked corn husks on top of them before covering with the lid.
• Customize your tamales by playing with different fillings such as beans, cheese, veggies, or sweet stuffing like cinnamon-spiced fruits or chocolate.
• Store extra tamales in the refrigerator for up to 3-4 days or freeze them for longer storage. Reheat them by cooking or microwaving until warm through.

Enjoy making and enjoying these homemade tamales, a lovely taste of Mexican culinary custom!

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14. Carnitas:

Carnitas is a delicious Mexican dish made from cooked or boiled pork, resulting in soft and flavorful meat that’s great for tacos, burritos, or enjoying on its own.

Ingredients:

• 2-3 pounds (about 1-1.5 kg) pork shoulder or pork butt, cut into big chunks
• 1 onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 1 orange, halved
• 1 cup (240 ml) chicken broth or water
• 2 tablespoons veggie oil or lard

Method:

• Preparation: Pat the pork chunks dry with paper towels and season heavily with salt and pepper. Place the onion, garlic, bay leaves, oregano, cumin, and coriander in the bottom of a large Dutch oven or heavy-bottomed pot.

• Braising the pork: Add the seasoned pork to the pot on top of the aromatics. Squeeze the juice from the split orange over the pork and then add the orange halves to the pot. Pour in the chicken stock or water until the pork is just covered.

• Cooking: Bring the liquid to a simmer over medium-high heat, then reduce the heat to low and cover the pot. Allow the pork to boil slowly for 2-3 hours, or until it is soft and easily cuts with a fork. Stir occasionally and add more liquid if needed to keep the pork covered.

• Crisping the pork: Once the pork is soft, take it from the pot and transfer it to a baking sheet lined with foil. Use two forks to cut the meat into smaller pieces. Heat the vegetable oil or fat in a pan over medium-high heat. Add the shredded pork in batches and cook, turning occasionally, until it is brown and crispy on the edges, about 5-7 minutes per batch.

• Serving: Once all the pork is crispy and golden, move it to a serving plate and serve hot. Carnitas can be eaten in tacos, burritos, quesadillas, or as a filling for burgers or bowls.

Tips & Hints:

• For extra taste, you can add a cinnamon stick, cloves, or a jalapeño pepper to the braising juice.
• Make sure to use a big enough pot to comfortably fit all the pork chunks without overcrowding.
• Don’t rush the braising process; low and slow cooking is key to getting soft and juicy carnitas.
• If you prefer, you can skip the crisping step and serve the stewed pork as is for a softer structure.

With its rich, spicy flavor and soft texture, homemade carnitas are sure to become a favorite in your family. Enjoy playing with different serving choices and enjoy the delicious taste of real Mexican food!

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15. Chile Verde:

Chile Verde is a standard Mexican food famous for its soft chunks of pork or chicken cooked in a delicious green sauce made with green chilies and herbs. This dish is rich, warming, and bursting with bright flavors.

Ingredients:

• 2 pounds (about 1 kg) pork shoulder or chicken legs, cut into bite-sized pieces
• 3-4 medium-sized tomatillos, husked and quartered
• 2-3 poblano peppers, seeded and chopped
• 2 jalapeño peppers, seeded and chopped (change to taste for spiciness)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup (240 ml) chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Lime wedges, for serving
• Optional: chopped potatoes or canned hominy (for variation)

Method:

• Prepare the ingredients: If using pork shoulder, remove any extra fat and cut into bite-sized pieces. If using chicken legs, remove the skin and bones, then cut into bite-sized pieces. Husk and quarter the tomatillos, chop the poblano and jalapeño peppers, chop the onion, and cut the garlic.

• Cook the meat: Heat a big pot or Dutch oven over medium-high heat. Add a bit of oil, then add the pork or chicken pieces in batches, cooking them on all sides. Once cooked, take the meat from the pot and set aside.

• Make the sauce: In the same pot, add a bit more oil if needed, then add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped tomatillos, poblano peppers, and jalapeño peppers to the pot, along with the ground cumin, dried oregano, salt, and pepper. Cook for a few minutes until the veggies start to soften.

• Simmer: Return the cooked meat to the pot and pour in the chicken or veggie broth. Bring the mixture to a boil, then drop the heat to low. Cover and let the Chile Verde simmer slowly for 1 to 1.5 hours, stirring occasionally, until the meat is soft and the flavors have melded together. If using potatoes or hominy, add them during the last 30 minutes of cooking.

• Serve: Once the Chile Verde is cooked to perfection, taste and change the flavor as needed. Serve hot, topped with chopped cilantro and accompanied by lime wedges for squeezing over the top. Enjoy with warm tortillas, rice, beans, or your favorite side foods.

Tips & Hints:

• For extra taste, you can roast the tomatillos, poblano peppers, and jalapeño peppers under the oven or over an open flame until browned before adding them to the pot.
• If you prefer a smoother sauce, you can blend a part of the cooked veggies with some of the cooking liquid until smooth, then return it to the pot.
• Chile Verde tastes even better the next day, so feel free to make it ahead of time and let the flavors develop overnight in the fridge.
• Adjust the heat of the dish by changing the amount of jalapeño peppers you use. For a tamer version, take the seeds and skins from the peppers before chopping.

Enjoy this wonderful and warming Chile Verde, packed with original Mexican tastes and great for any event!

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16. Pozole:

Pozole is a rich and tasty Mexican soup or stew that’s great for parties or cozy family dinners. This classic dish is made with hominy (dried corn kernels treated with an alkali), meat (usually pork), and a rich soup spiced with a mix of herbs and spices. Pozole is often served during parties and special events in Mexico, and it’s loved for its warming warmth and pleasing taste.

Ingredients:

For the pozole:

• 2 cups dried hominy (maize kernels), soaked overnight
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt, to taste

For the meat:

• 1 pound (about 450 grams) pork shoulder, cut into chunks
• Water, for boiling

For serving:

• Shredded cabbage
• Sliced radishes
• Chopped onion
• Fresh cilantro
• Lime pieces
• Tostadas or tortilla chips
• Sliced avocado
• Hot sauce (optional)

Method:

• Prepare the hominy: Drain and rinse the wet hominy. In a big pot, mix the hominy with enough water to cover it by a few inches. Add the chopped onion, crushed garlic, bay leaves, oregano, cumin, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and cook, partly covered, for 2-3 hours or until the hominy is soft. Add more water as needed to keep the hominy submerged.

• Cook the pork: In a different pot, place the pork shoulder chunks and cover with water. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours or until the pork is cooked through and soft. Skim off any foam or impurities that rise to the surface during cooking.

• Combine the hominy and pork: Once both the hominy and pork are cooked, remove the bay leaves from the hominy pot. Drain the pork and add it to the pot with the hominy. Simmer together for another 30 minutes to allow the flavors to meld.

• Serve: Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped onion, cilantro, and a squeeze of lime juice. Serve with tostadas or tortilla chips, sliced avocado, and hot sauce on the side.

Tips & Hints:

• If you’re short on time, you can use canned hominy instead of dried hominy. Simply drain and clean the canned hominy before adding it to the soup.
• For extra taste, you can roast the pork shoulder before cooking it. This will add a rich, browned depth to the pozole. – Pozole is often served with a range of sauces, so feel free to create it with your favorite ingredients. Some common extras include chopped tomatoes, sliced jalapeños, and crumbled queso fresco.
• Leftover pozole can be kept in the refrigerator for up to 3 days or frozen for longer keeping. Simply reheat gently on the stove before serving.

Enjoy this soothing and tasty Pozole as a wonderful taste of Mexican food!

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17. Flautas:

Flautas, which translates to “flutes” in Spanish, are a famous Mexican dish made of rolled-up tortillas filled with delicious ingredients and then fried until crispy. They’re often offered as starters, snacks, or as part of a meal.

Ingredients:

For the filling:

• 2 cups shredded chicken, beef, or pork (cooked)
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Oil for frying

For assembling:

• Corn tortillas
• Toothpicks or small sticks

For serving (optional):

• Shredded cabbage
• Diced tomato
• Sour cream
• Guacamole
• Salsa

Method:

• Prepare the filling: In a pan, heat some oil over medium heat. Add the diced onion, bell pepper, and crushed garlic. Cook until softened, about 3-5 minutes. Add the chopped chicken, beef, or pork to the pan, along with the ground cumin, chili powder, salt, and pepper. Stir to mix and cook for an additional 2-3 minutes. Remove from heat and set aside.

• Assemble the flautas: Warm the corn tortillas in a dry pan or microwave for a few seconds to make them flexible. Spoon a small amount of the filling onto each tortilla, then roll tightly into a flute-like form. Secure the gap with a stick or small pin.

• Fry the flautas: In a large pan or deep fryer, heat oil over medium-high heat until hot but not smoking. Carefully place the rolled flautas seam side down into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use tongs to turn them halfway through cooking.

• Serve: Once cooked, take the flautas from the oil and place them on a paper towel-lined plate to drain any extra oil. Remove the toothpicks or skewers before serving. Optionally, serve the flautas with chopped lettuce, diced tomato, sour cream, guacamole, and salsa for dipping.

Tips & Hints:

• You can adjust the filling according to your taste. Besides chopped meat, you can also use mashed potatoes, refried beans, or cheese as toppings.
• Make sure the oil is hot enough before frying the flautas to ensure they become crispy and golden brown.
• If you prefer a better choice, you can bake the flautas in the oven instead of frying them. Simply brush them with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway through cooking, until crispy and golden.
• Don’t overfill the tortillas to avoid the filling from spilling out during cooking.

Enjoy these delicious Flautas as a tasty snack or starter, great for sharing with friends and family!

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18. Empanadas:

Empanadas are delightful spicy or sweet cakes that began in Spain but have become beloved in Mexican cooking and many other Latin American countries. These hand-held treats are great for a snack, starter, or even a meal on the go.

Ingredients:

For the dough:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) raw butter, cold and cut into small pieces
• 1 big egg
• 1/4 cup (60ml) cold water

For the filling:

• For delicious empanadas: Ground beef, chicken, or veggies like potatoes, peas, and carrots
• For sweet empanadas: Fruit layers like apple, peach, or pineapple, mixed with sugar and cinnamon

Method:

• Prepare the dough: In a big mixing bowl, add the flour and salt. Add the cold butter pieces and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, mix together the egg and cold water. Gradually add the egg mixture to the flour mixture, stirring until a dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes.

• Prepare the filling: For spicy empanadas, cook the ground beef or chicken in a pot over medium heat until browned. Add diced veggies and cook until softened. Season with salt, pepper, and any preferred spices like cumin or paprika. For sweet empanadas, simply mix together the fruit filling items in a bowl.

• Assemble the empanadas: Preheat your oven to 375°F (190°C). Roll out the cold dough on a floured surface to about 1/8 inch thickness. Use a round knife or a small plate to cut out rings of dough. Place a spoonful of the filling in the middle of each circle of dough. Fold the dough over the filling to form a half-moon shape and press the sides together to seal. You can pinch the ends with a fork for an artistic touch.

• Bake the empanadas: Place the finished empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a shiny finish, if preferred. Bake in the prepared oven for 20-25 minutes, or until the empanadas are golden brown and crisp.

Tips & Hints:

• Make sure the butter for the dough is cold to achieve a crunchy structure.
• If the dough becomes too soft while working with it, return it to the refrigerator to chill for a few minutes.
• Empanadas can be filled with a range of products, so feel free to get creative with your stuffing!
• Serve empanadas with salsa or a dipping sauce of your choice for extra taste.

Enjoy these delicious empanadas as a flexible and enjoyable treat that’s great for any occasion!

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19. Chimichangas:

Chimichangas are a delicious Mexican dish that consists of a spicy filling rolled in a flour tortilla and deep-fried until crispy. These golden parcels of deliciousness are often filled with seasoned meat, beans, cheese, and veggies, making them a tasty and filling meal.

Ingredients:

For the filling:

• 1 pound (about 450 grams) cooked shredded chicken, beef, or pork
• 1 cup (240 ml) cooked black beans or refried beans
• 1 cup (240 ml) sliced cheese (such as cheddar or Monterey Jack)
• 1/2 cup (120 ml) diced onions
• 1/2 cup (120 ml) diced bell peppers
• 2 cloves garlic, minced
• 1 teaspoon dried cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup (60 ml) chopped fresh cilantro (extra)
• Vegetable oil, for frying

For assembling:

• Large flour tortillas
• Additional shredded cheese for topping
• Sour cream, salsa, guacamole, or your favorite toppings for serving

Method:

• Prepare the filling: In a big pan, heat some oil over medium heat. Add the chopped onions, bell peppers, and garlic, and sauté until softened, about 5 minutes. Add the cooked chopped meat, beans, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until heated through. Stir in the chopped cilantro if using, then remove from heat.

• Assemble the chimichangas: Lay out a flour tortilla on a clean surface. Spoon a large amount of the filling onto the center of the tortilla. Sprinkle some chopped cheese on top of the filling. Fold the sides of the tortilla over the center, then roll it up tightly, like a burrito.

• Fry the chimichangas: In a large pan or fryer, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas seam side down into the hot oil using tongs. Fry for about 2-3 minutes on each side until golden brown and crispy. Remove from the oil and drain on paper towels.

• Serve: Transfer the fried chimichangas to serving plates. Top with extra chopped cheese and your favorite toppings such as sour cream, salsa, or guacamole. Serve hot and enjoy!

Tips & Hints:

• Make sure the filling is well-drained before making the chimichangas to avoid them from becoming sticky.
• You can adjust the filling according to your taste by adding or removing items such as beans, cheese, or veggies.
• If you prefer a healthy choice, you can bake the chimichangas in the oven at 400°F (200°C) for 20-25 minutes until crispy instead of frying them.

Serve chimichangas with a side of Mexican rice, pinto beans, or a fresh salad for a full and filling meal. Indulge in the crispy, flavorful goodness of fresh chimichangas for a wonderful taste of Mexican food!

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20. Huevos Rancheros:

Huevos Rancheros is a popular Mexican breakfast food that refers to “ranch-style eggs.” It’s a filling and delicious meal made of eggs served on a bed of warm tortillas and covered in a spicy tomato-based sauce.

Ingredients:

For the tomato sauce:

• 2 tablespoons veggie oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

For the eggs:

• 4 big eggs
• 4 corn or flour tortillas
• Refried beans (optional, for serving)
• Avocado pieces (extra, for serving)
• Fresh cilantro, chopped (optional, for garnish)
• Crumbled queso fresco or chopped cheese (optional, for garnish)

Method:

• Prepare the tomato sauce: In a pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes. Stir in the diced tomatoes, ground cumin, chili powder, salt, and pepper. Cook the sauce for 8-10 minutes, turning occasionally, until it thickens slightly.

• Cook the eggs: In a different non-stick pan, heat a bit of oil over medium heat. Crack the eggs into the pan and cook them to your chosen amount of doneness. You can fry them sunny-side up or over-easy.

• Warm the tortillas: In another pan or directly over a heat, warm the tortillas until they are soft and bendable. Keep them warm in a clean kitchen towel or in a low oven until ready to serve.

• Assemble the Huevos Rancheros: Place a warm tortilla on a plate. Spread a spoonful of refried beans, if using, onto the tortilla. Top with a spoonful of the tomato sauce. Carefully place a cooked egg on top of the sauce. Repeat with the leftover tortillas, beans, sauce, and eggs.

• Garnish and serve: Garnish the Huevos Rancheros with avocado slices, chopped cilantro, and crumbled queso fresco or shredded cheese, if preferred. Serve quickly, with extra tomato sauce on the side if wanted.

Tips & Hints:

• Customize your Huevos Rancheros by adding toppings like sliced jalapeños, diced onions, or chopped bell peppers for extra taste and texture.
• If you prefer a hotter sauce, you can add a chopped jalapeño or a dash of hot sauce to the tomato sauce while cooking.
• Don’t boil the eggs if you want the yolks to be runny and delicious when you cut into them.
• You can make the tomato sauce ahead of time and reheat it when you’re ready to assemble the Huevos Rancheros for a quicker breakfast preparation.

Enjoy these delicious and filling Huevos Rancheros for breakfast or lunch, and enjoy the original flavors of Mexico!

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21. Mexican Street Corn (Elote):

Elote is a popular Mexican street food known for its delicious mix of tastes and textures. It features grilled corn on the cob covered with a creamy and spicy blend, making it a favorite snack or side dish.

Ingredients:

• Fresh corn on the cob, seeds removed
• Mayonnaise
• Crumbled cotija cheese (or chopped Parmesan cheese)
• Chili sauce or chili
• Fresh lime wedges
• Chopped fresh cilantro (optional)
• Salt and pepper, to taste

Method:

• Grill the Corn: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are lightly charred and soft, about 10-15 minutes.

• Coat with Mayonnaise: Once the corn is cooked, spread a thin layer of mayonnaise evenly over each ear. This will serve as the smooth base for the toppings and help them stick to the corn.

• Sprinkle with Cheese and Seasonings: Sprinkle chopped cotija cheese (or grated Parmesan cheese) heavily over the mayonnaise-coated corn. Then, dust each cob with chili powder or paprika for a spicy kick. You can change the amount of cheese and spices according to your taste preferences.

• Serve with Lime Wedges: Squeeze fresh lime juice over the seasoned corn to add a burst of citrusy flavor. The lime also helps smooth out the heaviness of the mayonnaise and cheese.

• Garnish (Optional): For extra freshness and color, top the elote with chopped fresh cilantro. This step is optional but adds a colorful touch to the dish.

• Enjoy Warm: Serve the Mexican street corn instantly while it’s still warm, allowing everyone to enjoy the creamy, cheesy, and spicy goodness straight from the grill.

Tips & Hints:

• If you don’t have access to a grill, you can also boil the corn in water until soft, then char it on a hot pan or under the oven for a similar result.
• Feel free to adjust the toppings based on your tastes. Some famous versions include adding garlic powder, Tajin spice, or hot sauce for extra taste.
• If cotija cheese is not available, you can replace it with feta cheese or any other crumbly cheese with a tangy flavor.
• Experiment with different herbs and spices to create your own unique twist on this popular Mexican food.

Enjoy this wonderful Mexican Street Corn (Elote) as a tasty and relaxing treat that captures the spirit of street food culture in Mexico!

Must Read: Mexican Food in a Corn Husk: A Culinary Adventure

22. Mole Sauce:

Mole sauce is a rich and complex sauce coming from Mexico, known for its depth of flavor and flexibility. This traditional sauce is made with a mix of various ingredients, including chili peppers, spices, nuts, seeds, and chocolate, resulting in a sauce that is both spicy and slightly sweet.

Ingredients:

• 4-5 dried ancho chilies
• 2-3 dried guajillo chilies
• 2-3 dried pasilla chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup (30g) almonds
• 1/4 cup (30g) pumpkin seeds (pepitas)
• 1/4 cup (30g) sesame seeds
• 2-3 tablespoons raisins
• 1/4 cup (60g) unsweetened chocolate powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 4 cups (1 liter) chicken or vegetable broth
• 2-3 tablespoons vegetable oil
• Salt and pepper, to taste

Method:

• Prepare the chilies: Remove the stems and seeds from the dried peppers. Heat a pan over medium heat and toast the peppers for a few seconds on each side until fragrant. Place the toasted peppers in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.

• Make the sauce base: In the same pan, heat the vegetable oil over medium heat. Add the chopped onion and crushed garlic, and sauté until softened and fragrant, about 5 minutes. Remove from heat and set aside.

• Toast the nuts and seeds: In a dry pan, toast the almonds, pumpkin seeds, and sesame seeds until lightly golden and fragrant, turning frequently to avoid burning. Remove from heat and let cool slightly.

• Blend the sauce: In a mixer or food processor, add the softened chilies (drained), sautéed onion and garlic, toasted nuts and seeds, raisins, cocoa powder, cinnamon, cloves, cumin, and a cup of chicken or veggie broth. Blend until smooth, adding more broth as needed to achieve a thick, smooth consistency.

• Cook the sauce: Pour the mixed sauce into a big pot and add the leftover broth. Bring to a simmer over medium heat, then reduce the heat to low and let the sauce cook gently for about 20-30 minutes, stirring occasionally, until it thickens and the flavors mix together. Season with salt and pepper to taste.

Tips & Hints:

• Experiment with the types and amounts of peppers to achieve the desired level of heat and flavor depth in your mole sauce.
• Adjust the sweetness of the sauce by adding more or fewer raisins according to your taste.
• For a smoother sauce, you can strain it through a fine mesh sieve after mixing to remove any leftover solids.
• Mole sauce can be served over chicken, turkey, pork, or tamales, or used as a seasoning or dipping sauce. It goes beautifully with rice and tacos.

Enjoy the rich and tasty Mole Sauce as a delicious addition to your Mexican-inspired meals, adding depth and complexity to

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23. Carne Asada:

Carne Asada is a famous Mexican dish featuring marinating and grilled beef, often served as a main course or as a filling for tacos, burritos, or quesadillas. It’s known for its strong tastes and soft texture, making it a favorite among meat fans.

Ingredients:

For the marinade:

• 2 pounds (about 1 kg) skirt steak or flank steak
• 1/4 cup (60 ml) orange juice
• 1/4 cup (60 ml) lime juice
• 1/4 cup (60 ml) soy sauce
• 3 cloves garlic, minced
• 1/4 cup (60 ml) olive oil
• 1 teaspoon dried cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked pepper
• Salt and pepper, to taste

For serving:

• Corn or flour tortillas
• Chopped cilantro
• Diced onions
• Sliced avocado
• Lime pieces
• Salsa or hot sauce (extra)

Method:

• Prepare the marinade: In a bowl, whisk together the orange juice, lime juice, soy sauce, chopped garlic, olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper until well mixed.

• Marinate the steak: Place the skirt or flank steak in a small dish or sealed plastic bag. Pour the sauce over the steak, ensuring it is properly covered. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the tastes to enter the meat.

• Grill the steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and remove any extra sauce. Grill the steak for 4-5 minutes per side, or until it gets your chosen amount of doneness. For medium-rare, try for an internal temperature of 135°F (57°C).

• Rest and slice: Once cooked to your liking, move the steak to a cutting board and let it rest for a few minutes to allow the juices to spread. Slice the steak thinly against the grain, which helps ensure softness.

• Serve: Serve the sliced carne asada with warm tortillas and your choice of toppings, such as chopped cilantro, diced onions, sliced avocado, lime wedges, and salsa or hot sauce.

Tips & Hints:

• Use skirt or flank steak for real carne asada, as these cuts are tasty and soft when properly prepared and cooked.
• Don’t skip the citrus in the marinate, as it helps tenderize the meat and adds sharpness to the flavor profile.
• For extra taste, you can add additional spices to the marinade, such as diced jalapeños, chopped cilantro, or a pinch of ground coriander.
• To achieve those desired grill marks, avoid moving the steak around too much while cooking and make sure your grill grates are clean and well-oiled.
• Leftover carne asada can be saved in the refrigerator for up to 3 days and used in salads, sandwiches, or quesadillas for easy and delicious meals.

Enjoy this famous Mexican dish with family and friends for a tasty and rewarding eating experience!

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24. Chilaquiles:

Chilaquiles is a popular Mexican meal that is great for breakfast or lunch. It’s made with crispy tortilla chips soaked in a delicious sauce, usually served with cheese, eggs, and other toppings.

Ingredients:

For the sauce:

• 2 big tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2-3 chipotle peppers in adobo sauce
• 1 cup (240 ml) chicken or veggie broth
• Salt and pepper, to taste

Other ingredients:

• 6 cups (about 150 g) tortilla chips
• 1 cup (about 100 g) shredded cheese (such as Monterrey Jack or Cheddar)
• 4 eggs
• Optional toppings: chopped cilantro, sliced avocado, diced onion, sour cream, salsa

Method:

• Prepare the sauce: In a mixer, combine the chopped tomatoes, onion, garlic, chipotle peppers, and chicken or veggie broth. Blend until smooth. Season with salt and pepper to taste.

• Cook the sauce: Heat a big pan over medium heat. Pour the sauce into the pan and bring to a simmer. Let the sauce cook for about 5-7 minutes, or until it thickens slightly.

• Add the tortilla chips: Gently stir the tortilla chips into the sauce, making sure they are evenly coated. Cook for another 2-3 minutes, allowing the chips to soften slightly but still keep their crunch.

• Add the cheese: Sprinkle the chopped cheese over the top of the chilaquiles. Cover the pan with a lid and let the cheese melt for 2-3 minutes.

• Cook the eggs: While the cheese is melting, cook the eggs to your chosen doneness. You can fry, boil, or cook the eggs according to your taste.

• Serve: Once the cheese has melted and the eggs are cooked, remove the pan from the heat. Divide the chilaquiles among plates and top each dish with a cooked egg. Add any extra toppings you like, such as chopped cilantro, sliced avocado, diced onion, sour cream, or salsa.

Tips & Hints:

• Feel free to adjust the sauce according to your taste preferences. You can change the amount of heat by adding more or fewer chipotle peppers, or you can add other spices like cumin or chili powder for extra taste.
• Use strong tortilla chips that can hold up to the sauce without becoming too mushy. Homemade or store-bought tortilla chips both work well.
• If you prefer a veggie version, you can skip the eggs or replace them with fried tofu or cooked black beans.
• Chilaquiles are a great way to use up extra tortilla chips or old tortillas. Simply crisp them up in the oven before adding them to the sauce.

Enjoy these wonderful and cozy Chilaquiles for a satisfying Mexican-inspired breakfast or lunch!

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25. Mexican Hot Chocolate:

Mexican Hot Chocolate is a rich and comfortable beverage that combines the richness of chocolate with warm spices for a wonderful flavor experience. It’s a beloved drink enjoyed during cold weather or as a special treat any time of the year.

Ingredients:

• 4 cups (1 liter) whole milk
• 4 ounces (about 115 grams) dark chocolate, finely chopped
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons powdered sugar (change to taste)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon chili powder (optional, for a spicy kick)
• Pinch of salt
• Whipped cream or marshmallows, for serving (optional)

Method:

• Heat the milk: In a pot over medium heat, cook the milk until it is steaming but not boiling. Stir occasionally to prevent burning.

• Add the chocolate: Once the milk is hot, add the finely chopped dark chocolate to the pot. Whisk gently until the chocolate is fully melted and the mixture is smooth.

• Mix in the chocolate powder and spices: Sprinkle the unsweetened cocoa powder, granulated sugar, ground cinnamon, ground nutmeg, chili powder (if using), and a pinch of salt into the pot. Whisk constantly until the cocoa powder and spices are fully mixed and the combination is well combined.

• Simmer and serve: Continue to heat the hot chocolate mixture over medium-low heat, stirring occasionally, until it is cooked through and slightly thickened. Be careful not to let it boil. Once warmed to your liking, remove the pot from the heat.

• Serve: Ladle the Mexican hot chocolate into mugs. Top with whipped cream or marshmallows if wanted. You can also add a little extra cinnamon on top for garnish.

Tips & Hints:

• Use high-quality dark chocolate for the best taste. Aim for chocolate with at least 60% cocoa content.
• Adjust the sweetness to your taste by adding more or less sugar.
• For an extra rich treat, try using milk chocolate instead of dark chocolate.
• Experiment with different spices to create the taste blend. Some versions include adding a pinch of cayenne pepper for extra heat or a splash of vanilla extract for added flavor.
• To make a vegan version of Mexican hot chocolate, use non-dairy milk such as almond milk or coconut milk, and choose dairy-free dark chocolate.

Savor the warmth and richness of Mexican Hot Chocolate as you cozy up on cool nights or whenever you need a little treat in a cup!

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Easy Traditional Mexican Food Recipes: Top 5

1. Guacamole:

• Ingredients: Ripe avocados, lime juice, diced tomatoes, finely chopped onion, crushed garlic, chopped parsley, salt, and pepper.
• Method: Mash avocados in a bowl, then add lime juice, tomatoes, onion, garlic, parsley, salt, and pepper. Mix well and serve with tortilla chips.

2. Salsa Verde:

• Ingredients: Tomatillos, jalapeño peppers, onion, garlic, cilantro, lime juice, salt, and pepper.
• Method: Roast tomatillos, jalapeños, onion, and garlic until browned. Blend with cilantro, lime juice, salt, and pepper until smooth. Adjust spice and serve with chips or as a sauce for tacos.

3. Chicken Quesadillas:

• Ingredients: Cooked shredded chicken, shredded cheese (like Monterey Jack or cheddar), flour tortillas, diced onions, chopped cilantro, and salsa.
• Method: Place a tortilla on a pan, add chicken, cheese, onions, parsley, and salsa on one half. Fold over and cook until cheese melts and tortilla is crispy. Repeat with remaining items.

4. Mexican Rice (Arroz Rojo):

• Ingredients: Long-grain rice, tomato sauce, chicken or veggie soup, onion, garlic, vegetable oil, salt, and pepper.
• Method: Sauté onions and garlic in oil until yellow. Add rice and cook until lightly toasted. Stir in tomato sauce and broth, season with salt and pepper, and simmer until rice is cooked through.

5. Beef Tacos:

• Ingredients: Ground meat, taco sauce, taco shells or tortillas, shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
• Method: Cook ground beef in a pan, then add taco flavoring and water according to box guidelines. Fill taco shells with meat and top with lettuce, tomatoes, cheese, sour cream, and salsa.

These recipes are simple to make and capture the wonderful tastes of traditional Mexican food. Enjoy making these meals at home!

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Conclusion:

In conclusion, Mexican cuisine offers a wealth of delicious and accessible recipes, making it perfect for beginners to explore. From traditional favorites to quick and easy dishes, there’s something for everyone to enjoy. Whether you’re craving classic flavors or looking for convenient meal options, Mexican food easy recipes offer both simplicity and satisfaction, inviting you to embark on a flavorful culinary journey in your own kitchen.

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FAQS ( Frequently Asked Questions )