🇲🇽 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.
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
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.
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.
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.
Turn Charro Beans into FRIJOLES PUERCOS with this recipe (Mexican Restaurant Refried Porky Beans)
A hearty Mexican‑style bean dish packed with pinto beans, chorizo, bacon, salt pork, hot dogs, pork skin, fresh veggies and three melty cheeses. Slow‑cooked for flavor, then finished with an immersion‑blended cheese sauce. Perfect as a side for carne asada, tacos, or served with warm flour tortillas.
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.”
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.
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.
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.
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 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.
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.
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.
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.
Repost of an absolute favorite! Seriously make this! @MishkaMakesFood
A protein‑packed, smoky, citrusy, and creamy Mexican‑style street corn salad perfect for meal‑prepping. White beans add protein, corn adds sweetness, and a tangy mayo‑yogurt dressing with smoked paprika ties it all together. Finish with fresh cilantro and crumbly cotija cheese.
MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce
A quick and flavorful Mexican mole sauce made from a store‑bought mole paste, chicken broth, Mexican chocolate, and peanut butter. Toss shredded rotisserie chicken in the sauce and garnish with toasted sesame seeds for a delicious, restaurant‑style chicken mole that’s ready in under 30 minutes.
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 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.
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.
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.
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.
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.
If You Don’t Know How To Cook This Enchilada Video Is For You
A fool‑proof, cheesy casserole made from frozen burritos, enchilada sauce, shredded Mexican cheese, sour cream and olives. Perfect for beginners, this one‑dish dinner bakes in 30 minutes and looks impressive with minimal effort.
Super Easy Week Night Recipe - Sheet Pan Crunch Wrap Supreme
A super‑easy, baked version of the fast‑food favorite Crunchwrap Supreme. Ground beef, nacho cheese, tostada shells and fresh toppings are layered between tortillas, brushed with butter, and baked on a sheet pan until golden and crispy. Perfect for a quick weeknight dinner or a crowd‑pleasing snack.
No-Churn Sweet Corn Ice Cream - From Our Mexico Trip With Friends - Glen And Friends Cooking
A creamy, subtly sweet Mexican-inspired ice cream made from fresh corn milk, sweetened condensed milk, and whipped cream. No ice cream maker required – just a few kitchen staples and a freezer.
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.
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.
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.
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.
How to Make Mexican Carne Seca - Dry Cured Meats for Beginners
A beginner-friendly guide to making authentic Mexican carne seca at home using only beef and salt. The meat is thinly sliced, lightly salted, and dried either in a simple DIY bilong box or a dehydrator, resulting in a shelf‑stable, flavorful snack.
The Best Birria de Res and Consome
A rich, slow‑cooked Mexican beef birria made with a blend of New Mexico, guajillo, pasilla and árbol chilies, toasted sesame seeds, and aromatic spices. Served with warm tortillas, shredded Oaxaca cheese, fresh cilantro and onion, and a flavorful consomme for dipping.
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.
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 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.
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.
Chicken Mole Step by Step // Doña Maria Sauce ❤️
A step‑by‑step Mexican‑style chicken mole made with dried guajillo and ancho chilies, a store‑bought Dona Maria mole paste, freshly ground spices, and a touch of dark chocolate for depth. The chicken is first poached in a light broth, then simmered in the rich mole sauce until tender and flavorful.
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.
BIRRIA TACOS
Slow‑braised lamb shoulder in a rich guajillo‑chili broth, shredded and lightly crisped, served in corn tortillas with onion, cilantro, lime and a side of consommé. A classic Jalisco‑style birria taco made by Rick Bayless.
Easy Homemade Refried Beans Recipe
A simple, hearty Mexican‑style refried beans recipe from Annette Freckles. Using dried pinto beans, a touch of garlic, onions, a tortilla, butter, oil, and milk, this dish is creamy, flavorful, and perfect as a side for any Tex‑Mex meal.
How to properly fold a burrito.
A step‑by‑step guide to the folding technique that keeps your burrito tight, tidy and easy to eat. Developed by Rick Spagna after years of watching Chipotle and perfecting the method.
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.
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.
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.
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.
Meal Prep Burritos for the Freezer (Low Calorie High Protein)
These freezer‑friendly beef and cheese burritos are packed with protein, low in calories, and perfect for meal‑prep. Lean ground beef, creamy Laughing Cow cheese, reduced‑fat mozzarella and a simple tomato sauce are rolled in large wheat tortillas, wrapped in foil and frozen for up to three months. Reheat in the microwave for a quick, satisfying lunch or dinner.