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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Juicy strips of chicken with sweet peppers and onion, tossed in fajita seasoning and air fried until lightly charred, ready to wrap in warm flour tortillas.
MexicanDinner, Main Course, main dish20 minServes 6157 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole chicken simmered in stock with ginger and a herb bouquet, then finished as a cilantro-heavy soup with corn, carrots, celery, jalapeño and lime, served with avocado.
MexicanSoup1 hr6 to 8 servings88 kcalGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Thick tortilla chips layered with taco-seasoned ground beef, black beans, jalapeño, onion, olives and Mexican cheese, air fried until the cheese melts and finished with tomato, salsa, sour cream and guacamole.
Shrimp seasoned with chili powder, cumin, smoked paprika and honey and air fried, served in warmed tortillas with guacamole, mango avocado salsa and cilantro.
Arroz a la tumbada is a coastal Mexican seafood rice dish, especially associated with Veracruz, where rice is cooked in a tomato-rich broth rather than served as a dry side. The grains should be tender and lightly saucy, carrying the sweetness of ripe tomato, softened onion and garlic through the whole pot. Mixed seafood goes in near the end so it stays juicy, while fresh coriander and lime add a clean, bright finish. Served straight from the pot, it works as a generous one-dish dinner with a relaxed, sharing-style feel.
Green rice cooked in a cilantro, jalapeño, and lime purée, served with mushrooms seared and spiced with cumin and paprika and a tangy cilantro-lime herb sauce.
A chunky avocado salsa of sliced avocados, diced Roma tomatoes, red onion, jalapeño, cilantro, lime juice, and garlic, stirred together and served at once.
MexicanAppetizer, Side Dish10 minServes 4366 kcalGluten-freeDairy-freeEgg-freeDiabetic
Built on cooked shrimp rather than a raw citrus cure — the source lists no citrus at all — this is a chunkier, avocado-heavy ceviche: two ripe avocados folded with tomato, red onion, jalapeño, cucumber and cilantro around a pound of small shrimp.
Seasoned cod or tilapia seared in a skillet and served in flour tortillas with purple cabbage slaw and a blended avocado lime crema, radish and lime to finish.
Corn tortillas filled with shredded chicken in a chipotle and fire-roasted tomato tinga sauce and Mexican cheese, baked crisp and topped with avocado cilantro crema and cotija.
Corn tortillas filled with taco-seasoned ground beef, green chilis, cilantro and cheese, baked and broiled until crisp, and served with guacamole and avocado lime crema.
Baked tofu and black bean veggie chilli is a Mexican dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Mexican slow-cooked beef chuck, browned and braised in a blended sauce of beef broth, rehydrated guajillo and pasilla chiles, chipotles in adobo, apple cider vinegar, and lime juice with cumin, oregano, cinnamon, and cloves. The cooked beef is shredded, mixed back into its juices, and served in corn tortillas.
Beef cheeks or chuck seared hard, then slow-cooked for eight hours in a blended chipotle, ale and cider vinegar sauce until it shreds at the touch of a fork.
Slow-braised beef in a toasted-chilli adobo, shredded and folded into cheese-crisped corn tortillas with salsa roja, onion, and coriander, with the braising consommé for dipping.
A cast iron skillet of taco-seasoned ground beef and rice simmered in red enchilada sauce, finished with tortilla chips pressed in and melted Mexican cheese on top.
Beef Steak Fajitas is a Mexican dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Homemade flour tortillas wrapped around chipotle-spiced beef mince, with pico de gallo, coriander soured cream, pickles, jalapeños, and grated cheddar.
Cubes of pork shoulder braised in beer and stock with peppers, ancho chilli, and chipotle until fall-apart tender, shredded into warm tortillas with avocado, lettuce, and pickled red onion.
Corn or flour tortillas filled with poached, shredded chicken seasoned with cumin, rolled seam-down in a baking dish, covered with a homemade tomato enchilada sauce and two cheeses, and baked until bubbling.
Chuck roast pressure-cooked with toasted dried chiles, onion, garlic, oregano, cumin and cinnamon, shredded and folded into corn tortillas with cheese, with the strained cooking liquid blended into a consommé for dipping.
Smoky spiced black beans simmered with tomato purée, served over rice with a fresh tomato and coriander salsa, avocado, grated cheese and soured cream.
A velvety Mexican hot drink thickened with red masa harina and flavoured with stone-ground chocolate, cinnamon, maple syrup, and nutty black sesame butter.
Breakfast Enchiladas is a Mexican dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A crowd-sized quesadilla traybake of paprika scrambled eggs, black beans, peppers and mozzarella sealed in tortillas and baked until crisp, served with a quick chilli guacamole.
Mexican torta rolls baked from a poolish dough, filled with buttermilk fried chicken, hot sauce butter, charred jalapeño aioli, pickled cauliflower and vegetables, avocado and lettuce. A big, layered sandwich with crunch, heat and acidity.