Easy At-Home Mexican Recipes
A collection of delicious Mexican recipes to try at home!
Intro to Mexican Cuisine
Modern Mexican cuisine pulls from global influences to create a zesty, flavorful, and hearty selection of classic dishes. Based on the ancient traditions of Mesoamerican civilizations, Mexican chefs have since integrated Afro-Eurasian ingredients and traditions, particularly those of Spain and France. While the nation’s many regions each possess their own unique culinary styles, its signature dishes have found acclaim around the world.
Staple Ingredients
Mexican cuisine is famous for its wide variety of ingredients. You may need to visit a local but these items can be found in many meals.
Tortillas
Chile peppers
Black and pinto beans
Corn (maize)
Chicken, pork, and seafoods
Garlic and onion
Cilantro
Tomatillos
Tomatoes
Limes
Avocado
Squashes
Easy At-Home Mexican Recipes
Pico de Gallo
This classic salsa is easy, versatile, and always delicious. Serve with chips or as a topping for other dishes.
Ingredients:
5 medium tomatoes (such as Roma), juice and seeds mostly removed
1 small to medium white onion, chopped
1 squeezed lime or 2 tbsp lime juice
1 bunch or about ½ cup cilantro, chopped
1 jalapeno pepper, diced (optional)
Salt and pepper to taste
Instructions:
Mix all ingredients together in a large bowl, chill in the fridge, and enjoy!
Chile Rellenos
These stuffed peppers are a classic favorite, and for good reason! Once you master the original recipe, you may want to experiment with your own fillings.
Ingredients:
6 large chile peppers, such as poblano or Anaheim
8 ounces queso asadero or another soft white cheese like Monterey Jack, shredded or cut into strips
2 eggs
2 tsp. baking powder
1 cup flour
1 cup vegetable oil for frying
Instructions:
Roast the peppers under an oven broiler, turning frequently, until skin is soft and blackened, 5 to 10 minutes.
Place blackened peppers in a large bowl and cover the top with plastic wrap. Allow to sit for about 15 minutes.
Rinse the peppers under cold water and then peel off the blackened skins.
Cut a long slit in each pepper and remove the inner seeds and pulp. Place cheese strips or shredded cheese inside, but make sure the pepper can still close.
In a large pot, prepare about 2” deep of vegetable oil over medium heat.
Beat two eggs together in a mixing bowl.
Combine flour and baking powder in a separate bowl.
Dip the peppers in the flour mixture, and then coat with the eggs.
Gently place each pepper into the hot oil until the batter is golden brown and the cheese has melted, then turn and allow the other side to fry as well, 3 to 5 minutes per side.
Remove the peppers from the oil and allow to cool before serving.
Carnitas
Carnitas, or Mexican pulled pork, takes a little bit of prep but is a staple ingredient in many other Mexican recipes. When prepared correctly, your carnitas should be crispy around the edges, juicy in the middle, and full of zesty spices.
Ingredients:
One boneless skinless pork shoulder (or pork butt), about 4lbs
1 tbsp. cumin
1 tsp. oregano
1 tbsp. lime juice
3 tsp. salt
2 tsp. pepper
1 tbsp. olive oil
1 medium to large onion, chopped or sliced
6 cloves garlic, minced
1 jalapeno pepper, chopped
Orange juice from two squeezed oranges, or about ¾ cup
Instructions:
Rinse the pork shoulder and dry with a paper towel.
Mix together the cumin, oregano, lime juice, salt, pepper, and olive oil in a small bowl.
Rub this spice mixture all over the pork shoulder.
Place the prepared pork shoulder fat-side up in a large pot such as a Dutch oven. Add in the onion, garlic, and jalapeno.
Gently pour the orange juice over the pork shoulder.
Cook on medium heat until the pork falls apart with a fork, 8 to 10 hours. Reserve the fluid leftover in the pan.
Place the pork on a baking sheet lined with foil or parchment paper.
Preheat an oven to 400 degrees F.
Pull the pork into shreds with two forks and spread evenly across the sheet.
Pour about 1 cup of the pan fluid over the pulled pork and allow to bake until the ends are crispy and browned, about 30 minutes. Pour small quantities of the remaining pan fluid over the pork every 15 minutes.
Remove the carnitas from the oven and drizzle with any remaining pan fluid. Allow to cool and then serve alone, in another dish, or freeze for easy use later.
Pozole Rojo
Pozole rojo is a hearty chile-based stew loaded with flavorful hominy and pork. This recipe takes a bit more preparation than most listed here, but it’s well worth the effort!
Ingredients:
5 dried ancho chilies
5 dried guajillo chilies
8 cloves garlic
2 large onions
1 pork shoulder, 2 to 3 pounds, chopped into bite-sized cubes
2 tbsp. cooking oil
50 oz. canned hominy, drained
3 teaspoons salt, or more to taste
1 tablespoon cumin
1 tablespoon oregano
2 bay leaves
2 cups shredded cabbage
¼ cup sliced radishes
3 limes, sliced
Sour cream to taste
Shredded cheese to taste
Instructions:
Prepare the chile paste by snapping off the stem and removing as many seeds as possible from the chilies.
Dice ½ onion and place with 3 cloves garlic in a pot. Add chilies and enough water to barely cover all.
Bring the water to a boil, remove from heat, and allow to stand for 15 minutes. Blend mixture until it forms a smooth paste. Strain this paste.
Cook the remaining paste in a large skillet on low heat for about 30 minutes, or until the paste has thickened into a dark red. Set aside in a bowl.
Coarsely chop the remaining cloves garlic and ½ onion.
In the same skillet, cook the cubed pork with cooking oil until browned on all sides, adding in the garlic and onion towards the end.
In a large pot, pour the drained hominy and cover with water, leaving about 2” of water over the hominy. Simmer on medium heat for 10 minutes before adding the pork, garlic, and onions, scraping the skillet for extra flavor. Add the salt, cumin, oregano, bay leaves, and chile paste and stir well.
Bring the stew to a boil and allow to simmer for about 30 minutes.
While the stew simmers, prepare a garnish from the shredded cabbage, radish, remaining onion (diced), and limes.
Serve topped with this garnish, as well as sour cream and cheese, and enjoy!
Agua de Tuna
This sweet, refreshing drink is made from the fruits, or tuna, of the prickly pear cactus. There are many ways to make this beverage, but this is one simple variant. Note: Prickly pears are bristling with both large and tiny spines, please wear gloves when working with them.
Ingredients
5 prickly pears, red
3 cups water
2 limes, squeezed, or 3/4 cup lime juice
Sugar or agave syrup to taste
Ingredients
Prepare the pears by cutting off the tips of each. Make a cut down the side and peel off the skin. Chop the remaining fruit into quarters.
Blend the peeled and quartered pears with 1 cup water, this should only take a few seconds.
Strain the blended pears into a pitcher.
Add the remaining water, lime juice, and sweeten to taste. Allow to chill and serve with ice.
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