🇲🇽 Mexican Recipes
50 mexican recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
Scoopable Veggie Corn & Black Bean Salad
A bright, protein‑packed salad perfect for meal‑prepping or serving as a dip with tortilla chips. Loaded with cucumber, red bell pepper, shallot, fire‑roasted corn, black beans, feta, and a light lime‑mayonnaise dressing, it stays fresh for days and can be customized with avocado at the table.
Papas Cambray Enchiladas (Mexican Spicy Baby Potatoes)
A classic Mexican botana (snack) or side dish featuring tender baby potatoes tossed in a mild, tangy, and buttery chili-lime sauce. The recipe uses a blend of arbol and guajillo chiles for flavor and color, balanced by fresh lime juice and a touch of chicken bouillon.
Ultimate Homemade Nachos (Binging with Babish)
A step‑by‑step recreation of Babish’s epic loaded nachos, featuring homemade tortilla chips, creamy guacamole, quick‑pickled jalapeños, seasoned taco beef, a rich cheddar‑pepper jack cheese sauce, and a baked finish. Perfect for National Nacho Day or any gathering.
Mexican Wedding Cookies
Soft, melt‑in‑your‑mouth shortbread cookies packed with finely chopped pecans and finished with a double dusting of powdered sugar. Inspired by the classic Mexican "povanes" (snowballs), these cookies are quick to make, bake in just minutes, and keep well at room temperature or frozen for later.
Homemade Flour Tortillas
Learn how to make soft, pliable flour tortillas from scratch with just a few pantry staples. This step‑by‑step guide from Cooking Con Claudia walks you through mixing the dough, resting, rolling, and cooking each tortilla to perfection.
Red Fajita Marinade
A bold, Texas‑style red fajita marinade packed with orange, pineapple, lime juices, achiote, smoked paprika and a blend of spices. Perfect for skirt steak, chicken, pork or any protein you want to grill. Marinate, grill, and serve on warm tortillas with your favorite salsa for an authentic Tex‑Mex feast.
Homemade Flour Tortillas Recipe
Learn how to make tender, buttery flour tortillas from scratch with John Canel of Preppy Kitchen. This easy, hands‑on recipe yields 16 soft tortillas perfect for tacos, wraps, or homemade chips.
Award-Winning Texas Style Chili (Slow Cooker)
A slow‑cooker Texas‑style chili that won multiple awards. The recipe uses a balanced spice rub, optional seared beef for depth, a classic mirepoix‑style “mirua” for extra flavor, and masa harina to thicken without flour. Beans are optional for those who love the traditional Texas debate of “to bean or not to bean.”
Homemade Gansito Snack Cake
A homemade version of the beloved Mexican snack cake Gansito. Light sponge cake filled with strawberry jelly and marshmallow‑like vanilla cream, coated in a chocolate‑cocoa fondant and finished with crunchy chocolate sprinkles. Makes about eight bite‑size cakes.
The Best Mexican Rice and Beans You’ll Ever Make
A classic Mexican side of fluffy, toasted long‑grain rice paired with rich, aromatic black beans cooked from dry beans. The beans are simmered with avocado leaves, pasote (or cilantro) and aromatics for deep flavor, while the rice is cooked in a tomato‑chicken stock broth with corn, peas and cilantro. Served with crumbled queso fresco, this dish is perfect with mole, enchiladas, burritos or on its own.
How Babish Makes His Perfect Nachos: Every Choice, Every Step
A step‑by‑step guide to building the perfect tray of loaded nachos with sturdy corn chips, a blend of three melty cheeses, spicy chorizo, fresh veggies, homemade guacamole, pico de gallo, and a tangy crema. Inspired by Andrew Ray’s (Babish) method on the Epicurious channel, this recipe balances texture and flavor while keeping the chips crisp.
Tortilla Sombrero Chip with Guacamole
A whimsical, edible sombrero made from a sturdy tortilla chip that you can wear while scooping guacamole. Inspired by Despicable Me 2, this Mexican‑style snack combines masa harina, all‑purpose flour, and lard for a crisp yet flexible chip, deep‑fried to golden perfection and filled with a chunky, lime‑bright guacamole.
Papas Endiabladas
Spicy Mexican-style baby potatoes cooked until golden and tossed in a smoky, tangy chile‑lime sauce. Perfect as a snack (botana) or side dish for 3 people.
Hojarascas (Mexican Cinnamon Shortbread Cookies)
Traditional hojarascas from Nuevo León, Mexico: crumbly, cinnamon-scented cookies coated in cinnamon sugar, perfect for enjoying with coffee or hot chocolate. This recipe yields about 34 cookies and uses a blend of lard and vegetable shortening for authentic flavor and texture.
How to make the EASIEST and SUPER Delicious CHILE VERDE, a Family CLASSIC and Special Recipe
A quick and flavorful Mexican pork stew made with roasted Hatch green chilies, tomatillos, and aromatic spices. Perfect for tacos, burritos, or served over rice and beans.
Green Chicken Salsa Verde (Mexican‑Style Chicken Thighs)
Bone‑in, skin‑on chicken thighs are seared until the skin is crispy, then simmered in a bright, herbaceous salsa verde made from tomatillos, jalapeño, onion, garlic, mint and cilantro. The chicken is shredded, bones removed, and the mixture frozen in silicone “Lego” cubes for quick, nutritious Mexican‑flavored meals.
My Favorite Carne con Chile Verde y Papas Recipe
A hearty Mexican beef stew simmered in a bright tomatillo‑jalapeño salsa with potatoes, served with warm flour tortillas and refried beans. This recipe from Love Kari Cooking balances smoky heat, fresh cilantro, and tender beef for a comforting main course.
HOW TO MAKE THE BEST CARNE ASADA LOADED BAKED POTATO
A hearty Mexican‑inspired meal featuring tender carne asada served over fluffy baked potatoes, topped with Mexican four‑cheese, crema, salsas, guacamole and fresh cilantro. Perfect for a family dinner or weekend feast.
Hazelnut Whipped‑Cream Tres Leches Cake
A rich, dairy‑laden twist on the classic Mexican tres leches cake. A light sponge is lifted with whipped cream, soaked in a mixture of heavy cream, whole milk and sweetened condensed milk, and finished with toasted hazelnuts and a hint of cinnamon.
Mexican Christmas Fruit Salad
A vibrant, super‑easy Mexican‑style fruit salad perfect for Christmas or any holiday gathering. Sweetened with a creamy Mexican vanilla‑infused cream, it’s packed with apples, fruit cocktail, fresh fruit, carrots, marshmallows, coconut, pecans, raisins and more. Chill for 30 minutes and serve topped with extra nuts and cherries for a festive finish.
Meal‑Prep Burrito Bowls with Cilantro Lime Rice, Chicken & Avocado Crema
A complete, make‑ahead Mexican‑style burrito bowl that feeds a week of lunches. Fluffy cilantro‑lime rice, seasoned chicken thighs, sautéed peppers & onions, corn salsa, shredded Monterey Jack, and a silky avocado crema come together in portable containers for quick, tasty meals.
Mexican Sprinkle Cookies
Soft, fluffy cookies inspired by the classic Mexican bakery treats, loaded with colorful sprinkles. Easy to make at home with simple ingredients and a few kitchen tools. Perfect for kids' parties, holidays, or any occasion.
Chili Con Carne (Slow‑Braised Beef with Ancho Chilies)
A deep‑flavored, oven‑braised chili con carne that extracts maximum taste from toasted ancho chilies and beef chuck. The chilies are toasted, re‑hydrated in their own flavorful broth, then turned into a paste that coats the meat. Slow cooking at 150 °C yields fork‑tender beef with a rich, smoky heat. Optional resting overnight mellows the spice and brightens the broth.
HOW TO MAKE THE BEST BIRRIA IN AN INSTANT POT
A rich, slow‑cooked Mexican birria made in the Instant Pot, then shredded and served in crispy corn tortillas with melty Oaxaca cheese, fresh onion, cilantro and a squeeze of lime. Perfect for a quick yet authentic taco night.
Ultimate Tex-Mex Chicken Quesadilla
A cheesy, melty Tex-Mex quesadilla packed with marinated chicken, sautéed peppers and onions, and a blend of Monterey Jack and sharp cheddar. Served with fresh guacamole, sour cream, and salsa.
How To Make Restaurant Style FAJITAS At Home, quick & easy recipe!
A quick, restaurant‑style chicken fajita recipe from Cooking Con Claudia. Tender lime‑marinated chicken strips, sautéed bell peppers and onions, and a light broth‑based sauce come together in under an hour for a flavorful Tex‑Mex dinner.
How to Cook Chipotle's Chicken Al Pastor at Home - Secrets from a Former Employee!
A copycat of Chipotle's new El Pastor chicken, featuring marinated chicken thighs in a smoky adobo blend, served with a tangy pineapple‑lime El Pastor sauce. Perfect for two, this recipe saves you a trip to the restaurant and the bathroom.
STUFFED SWEET POTATOES 🍠 Mexican-inspired easy dinner recipe full of flavour!
A simple, plant‑based, gluten‑free dinner featuring oven‑baked sweet potatoes filled with a fresh black‑bean, tomato, corn and cilantro mixture tossed in a bright lime vinaigrette, then topped with creamy mashed avocado and a drizzle of sour cream.
Tamales Verdes (Green Tamales with Pork and Salsa Verde)
Traditional Mexico City-style tamales verdes: fluffy masa filled with tender shredded pork and a thick, vibrant green salsa, all wrapped in corn husks and steamed to perfection. This recipe walks you through every step, from preparing the husks to making the masa and assembling the tamales.
Caldo de Albóndigas con Fideo (Mexican Meatball Soup) Recipe
A comforting Mexican‑style soup featuring seasoned beef meatballs (albóndigas) simmered in a tomato‑chili broth, with potatoes and crispy fried fideuà noodles. Ready in under an hour, this hearty dish is perfect for family meals.
Homemade Thick Chamoy Sauce & Candy
A sweet, sour, and spicy Mexican chamoy made with hibiscus powder, dried prunes, apricots, Tajín, and Miguelito candy powder. Perfect as a dip for gummy worms, sour candy, fruit, or as a glaze for snacks. Made in a simple saucepan and blended to a chunky‑smooth texture.
Pollo a la Cerveza
A comforting Mexican chicken stew cooked in beer with roasted tomato‑chipotle sauce, tender potatoes, and aromatic spices. The dish is easy to make, full of smoky flavor, and perfect served over white Mexican rice.
This might be the best thing I've made all year. Birria tacos
A hearty, melt‑in‑your‑mouth taco made with slow‑boiled brisket, a smoky guajillo‑morita chili sauce, and shredded mozzarella. Inspired by a recipe from the YouTube channel POV Husband, this version skips searing and relies on a four‑hour boil for ultra‑tender meat, then finishes with a quick sauté of the sauce and a drizzle of skimmed cooking oil for extra flavor.
Green Chicken Pozole (Pozole Verde)
A vibrant Mexican green pozole made with spatchcocked chicken, hominy, roasted poblano and jalapeño peppers, toasted pumpkin seeds, and a fresh herb‑laden green sauce. Perfect for family gatherings and served with traditional garnishes and tostadas.
How to Make a Quesadilla in a Toaster
A quick and clever snack hack: fold a tortilla filled with refried beans, cheese, and optional chicken, then toast it in a standard toaster for a perfectly crisp, melty quesadilla in minutes.
How To Make Flour Tortillas - SO SOFT! 😋
Learn how to make soft, fluffy 8‑9 inch flour tortillas at home using just flour, butter, salt, baking powder, and hot water. Natasha from Natashas Kitchen walks you through each step—from mixing the dough to cooking on a blister‑hot skillet—so you can enjoy fresh tortillas for tacos, burritos, quesadillas, or even sweet churro‑style treats.
Pan de Niño Envuelto (Traditional Mexican Sweet Bread)
A hands‑on, traditional Mexican sweet bread made by hand without a mixer. Two rectangular loaves are baked, glazed, rolled in shredded coconut and sliced with fruit jam fillings. Perfect for celebrations or a sweet snack.
25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI)
A quick, weeknight‑friendly chicken tortilla soup packed with smoky chipotle, roasted poblano, rotisserie chicken, beans, corn and topped with avocado, crunchy tortilla chips, cilantro, aged white cheddar and sour cream. Ready in about 30 minutes, this Latin‑inspired chili‑style soup is hearty yet not overly heavy.
Dominican Lentil Soup Recipe
A comforting, vegetarian lentil soup inspired by Chef Zee's family recipe. Soaked lentils are simmered with onions, celery, garlic, carrots, butternut squash, tomato paste, and fresh cilantro for a flavorful, one‑pot meal. Easily adaptable with smoked meats or extra cheese for non‑vegetarians.
Rosca de Reyes
Traditional Mexican Rosca de Reyes, a sweet, fragrant bread flavored with orange zest and vanilla, brushed with egg wash, topped with colorful candied fruits and a buttery sugar paste. Perfect for celebrating the Epiphany or any special occasion.
Crockpot Chicken Tinga - An Essential Mexican Recipe
A hands‑off, slow‑cooker version of classic Mexican chicken tinga. Tender, shredded chicken thighs simmered with fire‑roasted tomatoes, chipotle peppers, and Mexican spices create a flavorful sauce perfect for tacos, burritos, quesadillas, and more. The recipe yields enough for a week of meals and freezes beautifully.
EASY ONE POT CHILE VERDE RECIPE
A simple, flexible one‑pot Mexican chili verde made with pork, green peppers and a clever shortcut using canned enchilada sauce and salsa verde instead of fresh tomatillos. Perfect for busy weeknights and easily adaptable to the peppers and seasonings you have on hand.
Salsa verde to strengthen that weak stomach. :)
A fresh, tangy salsa verde made from tomatillos, jalapeños, garlic, and a hint of chicken bouillon. Perfect for dipping tortilla chips or topping tacos, this quick recipe requires only a few ingredients and minimal equipment.
Cinnamon Polvorones (Mexican Shortbread Cookies)
A simple, budget‑friendly Mexican shortbread cookie called polvorones. Crispy on the edges, melt‑in‑your‑mouth soft inside, and coated with a sweet cinnamon‑sugar dust. Perfect for a snack, dessert, or to start a small home‑based bakery.
Mexican Lard Sugar Cookies
A crumbly, melt‑in‑your‑mouth Mexican‑style sugar cookie made with pig lard, cinnamon‑infused water and a sweet cinnamon‑sugar coating. Inspired by a grandma’s holiday recipe, these cookies are perfect for Christmas or any festive gathering.
There's a Secret Ingredient In My Enchiladas
A quick, smoky pumpkin‑based enchilada sauce that uses pantry staples like canned pumpkin, dried guajillo and chipotle peppers. The sauce is blended smooth, then used to roll cheese‑filled corn tortillas, baked, and finished with fresh cilantro and avocado. Makes enough for about three dozen enchiladas and stores well for a week.
Make Cabbage Soup Taste AMAZING with this Secret Tex-Mex Twist!
A hearty, one‑pot Tex‑Mex inspired cabbage soup packed with ground beef, carrots, onions, and a flavorful taco‑seasoned broth. Perfect for a quick weeknight dinner or a warming meal on a chilly day.
Caldo de Albóndigas, The Soup Everyone Should Know How To Make
A comforting Mexican meatball soup packed with flavorful ground‑beef albondigas, rice, chipotle‑spiced tomato broth, and fresh vegetables. Perfect for chilly days and easy enough for the whole family.
The Ultimate BIRRIA de Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen
A rich, slow‑cooked Mexican beef birria stew made with a blend of dried chiles, aromatic spices, and tender chuck roast, served in toasted corn tortillas with fresh cilantro, onion, lime, and optional melted Chihuahua cheese. Perfect for taco night or a comforting bowl of birria ramen.
How to Make Mexican Corn Hotcakes
Fluffy corn pancakes blended to hide the kernels, cooked on medium heat, finished with nutty brown butter, fresh pomegranate seeds, and a bright ricotta‑lemon topping drizzled with Mexican goat‑milk caramel. A sweet‑savory breakfast that celebrates Mexican flavors.