Are you looking for some delicious recipes to add a little bit of authentic Mexican flavor to your menu? If so, you’ve come to the right place! Mexican cuisine is varied and incredibly flavorful, based on traditional recipes and bold ingredients.
In this article, we’ll take a look at some of the most popular Mexican cuisine recipes and explore how to prepare them. From sweet and spicy salsa to creamy and smoky guacamole, these recipes will bring the bold flavors of Mexican cuisine into your kitchen.
Salsa Ranchera
Salsa ranchera is a classic and beloved Mexican sauce that is sure to be a crowd-pleaser. This salsa is medium in spiciness and is perfect for serving with tacos, burritos or nachos.
To make salsa ranchera, you’ll need 4 large roma tomatoes, 1 medium onion, 2 cloves of garlic, 2 serrano peppers, 1/4 cup cilantro, salt, pepper, and 2 tablespoons of oil. Begin by heating the oil in a saucepan over medium heat and add the onions, garlic, and serrano peppers. Cook until the onions start to become translucent, stirring frequently. Then, add the tomatoes and cook for an additional 10 minutes. Season with salt and pepper and remove from heat. Let the sauce cool slightly, then add the cilantro and pulse in a blender until the salsa reaches your desired consistency.
Gallina Pinta
Gallina pinta is a hearty Mexican stew featuring chicken, beans, and spices. This dish is a favorite in many Mexican homes, as it’s the perfect choice for cold winter nights.
To make Gallina Pinta, you’ll need 2 pounds of chicken thighs, 1 pound of red beans, 1 large onion, 3 cloves of garlic, 2 bay leaves, 1 tablespoon of ground cumin, 1/2 tablespoon of oregano, and salt and pepper to taste. Begin by soaking the beans overnight in a large bowl of water. After the beans are soaked, drain and rinse them. In a large pot, add the beans, chicken, onion, garlic, bay leaves, ground cumin, and oregano. Cover the pot, bring it to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender. Finally, season with salt and pepper to taste.
Guacamole
No Mexican meal is complete without a bowl of guacamole! This creamy and smoky dip is perfect for serving with tortilla chips or as a side dish to your favorite Mexican recipes.
To make guacamole, you’ll need 2 large avocados, 1/2 of a small onion, 2 cloves of garlic, the juice of 1 lime, 1 tomato, 1/4 cup of cilantro, and salt and pepper to taste. Begin by dicing the onion and the tomato. In a medium-sized bowl, mash the avocados with a fork and then add the onion, garlic, lime juice, tomato, and cilantro. Stir until everything is well combined and season with salt and pepper to taste. Guacamole can be refrigerated for up to 2 days and is best served chilled.
Pozole
Pozole is a classic Mexican soup that is hearty and satisfying. This traditional dish features chunks of pork and hominy, and is usually seasoned with chili peppers, onions, and oregano.
To make pozole, you’ll need 2 pounds of pork shoulder, 5 cups of chicken broth, 2 cups of hominy, 1/2 of a large onion, 3 cloves of garlic, 2 bay leaves, 2 teaspoons of oregano, 2 teaspoons of chili powder, 1/4 cup of cilantro, and salt and pepper to taste. Begin by cutting the pork into 1-inch cubes. In a large pot, add the pork, chicken broth, hominy, onion, garlic, bay leaves, oregano, and chili powder. Cover the pot and bring it to a boil, then reduce the heat and simmer for 2 hours. Finally, season with salt and pepper and garnish with cilantro.
Enchiladas Verdes
Enchiladas verdes is a simple and delicious Mexican dish featuring corn tortillas stuffed with chicken, cheese, and verde sauce. The verde sauce is made from tomatillos, chili peppers, onions, and cilantro, and it’s the perfect complement to the savory ingredients.
To make enchiladas verdes, you’ll need 2 pounds of chicken breasts or thighs, 3 cups of shredded mozzarella cheese, 16 corn tortillas, 6 tomatillos, 3 serrano peppers, 1/2 of a large onion, 2 cloves of garlic, 1/4 cup of cilantro, salt, pepper, and 1 tablespoon of oil. Begin by Preheating the oven to 350 degrees F/ 180 degrees C. Place the chicken in a large pot and cover with water. Cook over medium heat for 20 minutes or until the chicken is cooked through, then drain and shred.
In a medium-sized saucepan, heat the oil over medium heat and add the onions and garlic. Cook until the onions start to become translucent, then add the tomatillos and the serrano peppers. Cook for an additional 10 minutes or until the tomatillos soften. Let the mixture cool slightly, then transfer to a blender and add the cilantro. Pulse until the sauce reaches your desired consistency and season with salt and pepper to taste.
To assemble the enchiladas, warm the corn tortillas in a dry skillet over medium heat for 1 minute on each side. Place 1/4 cup of shredded chicken and 1 tablespoon of cheese in the center of each tortilla and roll up. Place the enchiladas in a large baking dish and pour the verde sauce over the top. Bake in the preheated oven for 25 minutes or until the enchiladas are golden brown and the sauce is bubbly. Serve hot and garnish with additional cilantro if desired.
Tres Leches Cake
Tres leches is a classic Mexican dessert made up of a light and moist sponge cake soaked in three different kinds of milk: condensed milk, evaporated milk, and heavy cream. This rich and decadent creation is irresistible and the perfect way to finish off any Mexican meal.
To make tres leches cake, you’ll need 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, 4 large eggs, 1 cup of granulated sugar, 1/3 cup of milk, 1 teaspoon of vanilla extract, 1 14-ounce can of sweetened condensed milk, 1 12-ounce can of evaporated milk, 1 cup of heavy cream, and 1 cup of fresh fruit for garnish. Begin by preheating the oven to 350 degrees F/180 degrees C. Grease and flour a 9×13-inch baking dish and se
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