Posole and tortillas star alongside beans, chicken and beef in Mexican cooking. From the humble taco, enchilada and burrito to Swordfish Steaks with Yucatecan Garlic-Spice Marinade, Mexican food has something for every taste and style of cooking.
Mole-Style Chili With Black Beans and Andouille
This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef.
Chile and Lime Chicken Potato Tacos
A great basic recipe that is easily adapted to suit your tastes or what’s in the fridge.
Gluten-Free Tamale Pie
This tamale pie is a perfect example of frugal yet delicious cooking. It’s completely free of gluten, dairy, soy, nuts, and eggs too!
Chicken and Fresh Corn Enchilada Bake
A yummy chicken dish that can be tossed together just about any way. Great use for your fresh corn but be sure to use corn tortillas that stand up to sauce.
Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn
If you like, sprinkle this delicious tossed salad with some chopped fresh cilantro.
Mexican Chicken with Yogurt and Almonds
Greek yogurt provides a creamy backdrop to this Mexican-inspired dish.
Creamy Enchilada Dip
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.
This is a very versatile sauce. It can be used as a marinade for grilled meats, chicken, and seafood, or as a sauce for braising meats or making chile.
Drunken Chile con Carne Tacos
This chile con carne is made with chunks of beef slowly braised with beer and chocolate for full flavor.
Asian Tuna Tacos
In this dish, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise,chopped scallions, and cilantro, all in a flour tortilla.
Tacos with Pork in Green Sauce
The acidity of the tomatillos beautifully balances the fat of the pork shoulder, while the onion and additional cilantro provide extra crunch and fragrance.
Huevos Mexicanos (Mexican Scrambled Eggs)
These spicy Mexican scrambled eggs star red bell pepper, green chile and tomatoes.
Serve this versatile filling in tacos, stuffed into peppers or on top of baked potatoes.