Mexican Recipes You’ll Make Again and Again

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Puntas de Res a la Mexicana

Puntas de res pick up where fajitas leave off: A dry spice rub on the meat imparts a great deal of flavor, and a luxurious sauce coats the stewed beef, tomatoes and fresh chiles güeros that are mellow but have just enough of a kick and a whole lot of flavor. This dish is a classic and the flavor punch will keep you coming back for another tortilla-full. The best part? It comes together in under an hour, making it perfectly suitable for weeknight dinner. Chiles güeros can be easily found at your local Latino market or substituted with fresh jalapeño.

Get the Recipe:Puntas de Res a la Mexicana

Watermelon and Mint Agua Fresca

This fruity and refreshing drink is so simple to make. Just puree cubed, seeded watermelon with a little water in a blender, until smooth. Then, pour over a mixture of muddled mint leaves, sugar and lime slices. Best of all, agua fresca (which can be made with a variety of different fruits) pairs perfectly with just about any Mexican dish you’re serving up.

Get the Recipe:Watermelon and Mint “Agua Fresca” (Fresh Fruit-Blended Water)

Easiest-Ever Chicken Mole Enchiladas

Get the Recipe:’Easiest Ever’ Chicken Mole Enchiladas

Chiles Rellenos

Get the Recipe:Chiles Rellenos

Machaca

This marinated, shredded beef is perfect for tostadas, burritos, tacos and even sandwiches. Better yet, this recipe makes a big batch so you can easily store some in the freezer and be one step ahead on nights when you don’t have time to cook from scratch.

Get the Recipe:Slow-Cooker Braised Brisket (Machaca)

Elotes Asados

Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire — but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.

Get the Recipe:Elotes Asados

Chilorio

Chilorio is a stewed pork guisado from the state of Sinaloa on the Mexican Pacific coast. The first thing you will notice is its striking crimson red color. Chilorio is a perfect match with breakfast potatoes to bring you back to life after a long night. Also try it tucked into some flour tortillas and tightly rolled for the best Northern-style burrito lunch.

Get the Recipe:Chilorio

Chicken Tamales

Get the Recipe:Chicken Tamales

Bunuelos

Marcela’s take on this delicious, deep-fried treat couldn’t be easier: she uses pre-made tortillas. Leave them whole or cut them into any desired shape before frying, then toss in cinnamon-sugar. It’s that simple!

Get the Recipe:Cinnamon-Sugar Crisps (“Bunuelos”)

The Best Pork Enchiladas

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

Get the Recipe:The Best Pork Enchiladas

Classic Margarita

Once you’ve tasted a homemade margarita, you may never go back to the store-bought stuff. Tequila, lime juice and agave syrup are all you need for this classic, refreshing drink.

Get the Recipe:Classic Margarita

Pozole Verde with Shrimp

Pozole verde hails from the state of Guerrero located in Mexico’s Pacific coast. It is traditionally served with pork and topped with chunks of chicharrón. In this version, I use shrimp instead of pork for a lighter version of the dish. The plump shrimp shines against the backdrop of the rich nutty broth, the brightness from the tomatillos and herbs and the mellow heat from the fresh serrano chile.

Get the Recipe:Pozole Verde with Shrimp

Tacos Carne Asada

Get the Recipe:Tacos Carne Asada

Flan

Tyler keeps his take on Mexican flan traditional, flavoring it with vanilla bean, cinnamon and lemon.

Get the Recipe:Flan

Huevos Rancheros

The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.

Get the Recipe:Huevos Rancheros

Caesar Esquites

Caesar salad is often thought of as an Italian classic, but the famous dish was likely invented at Caesar’s Restaurant in Tijuana, Mexico. For this esquites recipe (which means shaved corn) we pay homage to the anchovy-laced salad by replacing the traditional mayo-sour cream mixture often served on street corn with a Caesar-style dressing made with sour cream, garlic and what some say was a key ingredient in the original Caesar recipe: lime juice.

Get the Recipe:Caesar Esquites

Baja-Style Fish Tacos

Beer-battered halibut is fried to a golden crisp, then topped with shredded cabbage and salsa for the ultimate fish taco.

Get the Recipe:Baja Style Fish Tacos

Refried Beans

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Chicken Mole

Get the Recipe:Chicken Mole

Garlicky Holy Guacamole!

Get the Recipe:Garlicky Holy Guacamole!

Birria Tacos

Birria is a spicy Mexican meat stew. Here, Marcela shreds beef short ribs and marinates them in a broth of California chile peppers, pasilla and ancho chile peppers, tomatoes and onion.

Get the Recipe:Birria Tacos

Cajeta Gelatin

If you’re a fan of caramel, this dessert is for you. Cajeta is the Mexican equivalent of dulce de leche, except that cajeta is made with goat’s milk (instead of cow). If you can’t find cajeta at your local supermarket or specialty food store, you can easily substitute another caramel. You’ll still get wonderfully delicious results!

Get the Recipe:Cajeta Gelatin

Mexican Radish Slaw

Get the Recipe:Mexican Radish Slaw

Carne Asada Burrito

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Black Bean Soup with Mojo

Get the Recipe:Black Bean Soup with Mojo

Churros with Chocolate Sauce

These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating— it adds flavor and crunch.

Get the Recipe:Churros with Chocolate Sauce

Spicy Black Beans and Yellow Rice

Get the Recipe:Spicy Black Beans and Yellow Rice

Tortilla Chip Chilaquiles

Although chilaquiles is commonly served for breakfast, we’d gladly eat this Mexican staple any time of the day. And since this clever take uses store-bought chips (and eliminates the need to fry your own corn tortillas) it’s easy to enjoy whenever the craving strikes!

Get the Recipe:Tortilla Chip Chilaquiles

Elote

Take grilled corn on the cob to new heights by dressing it in the popular Mexican street food style — with mayonnaise, cotija cheese, chile powder and fresh lime.

Get the Recipe:Elote

Chicken, Chili and Cheese Quesadillas

Get the Recipe:Chicken, Chili, and Cheese Quesadillas

Smoked Cheddar Cheese Tamales

Get the Recipe:Smoked Cheddar Cheese Tamales

Jalapeno Margaritas

Get the Recipe:Jalapeno Margaritas

Salsa and Chips

Get the Recipe:Salsa and Chips

The Best Red Chicken Enchiladas

We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.

Get the Recipe:The Best Red Chicken Enchiladas

Pinto Bean Salsa Salad

Get the Recipe:Pinto Bean Salsa Salad

Fastest-Ever Enchiladas

Get the Recipe:Fastest-Ever Enchiladas

Salsa Verde

Use tomatillos and fresh hot green chiles to get great color and flavor for this green salsa.

Get the Recipe:Salsa Verde: Green Tomatillo Salsa

Chiles Rellenos

Get the Recipe:Chiles Rellenos

Double-Feature Cupcakes with Mexican Hot Chocolate Frosting

Get the Recipe:Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Chicken Tostadas

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Alex’s Brisket Tacos with Red Cabbage

Get the Recipe:Brisket Tacos With Red Cabbage

Yellow Rice

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Guava Empanadas

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Red Chile Short Rib Tacos

Bobby’s tacos pack a big punch in a small package by using three different types of chiles: dried ancho chile peppers, New Mexico chile peppers and cascabel chile peppers.

Get the Recipe:Red Chile Short Rib Tacos

Churros with Coconut Sauce

Get the Recipe:Churros With Coconut Sauce

Restaurant-Style Salsa

Get the Recipe:Restaurant-Style Salsa

Sopes

These mini masa cakes take a bit of work but are so worth it — once you get the technique down you can use them as the base for any variety of your favorite toppings.

Get the Recipe:Sopes

Crackling Fish Tacos with Chipotle Tartar Sauce

Get the Recipe:Crackling Fish Tacos with Chipotle Tartar Sauce

Refried Beans

Get the Recipe:Refried Beans

Crispy Chicken Mini Tacos

Get the Recipe:Crispy Chicken Mini-Tacos

Mexican Brownies

Aarón’s brownies get their kick from Mexican cinnamon and pequin chile powder. If you can’t find pequin, just substitute cayenne pepper.

Get the Recipe:Aaron Sanchez’s Mexican Brownies

Beef Barbacoa Tacos

Get the Recipe:Beef Barbacoa Tacos

Chiles Rellenos in Tomato Broth

Get the Recipe:Chiles Rellenos in Tomato Broth

Shrimp Tacos with Mango Slaw

Get the Recipe:Shrimp Tacos With Mango Slaw

Tyler’s Chunky Guacamole

Get the Recipe:Chunky Guacamole

Wine-Braised Pork Tacos

You’ll need extra napkins on hand to wipe up all the juices from Melissa’s three-hour-braised pork tacos.

Get the Recipe:Wine-Braised Pork Tacos

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Get the Recipe:Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Pork Carnitas Tacos

Get the Recipe:Pork Carnitas Tacos

Sopaipillas with Chocolate Sauce

Get the Recipe:Sopaipillas With Chocolate Sauce

Beef and Bean Burritos

Get the Recipe:Beef and Bean Burritos

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