Mexican recipes are known for their rich flavours, vibrant colours and varied ingredients. Today, we are sharing some authentic Mexican recipes that you can prepare at home to bring a piece of this delicious cuisine to your own dining table. Read on and discover all our favourite Mexican recipes here!
Guacamole
Guacamole is a classic Mexican dish that is perfect as a dip or side dish. It is easy to make and incredibly flavourful.
Ingredients
- 3 ripe avocados
- 1 small red onion, finely chopped
- 2 tomatoes, diced
- 1 jalapeño pepper, finely chopped
- Juice of 1 lime
- Fresh coriander, finely chopped
- Salt to taste
Instructions
- Halve the avocados, remove the seeds and scoop the flesh into a bowl.
- Mash the avocados with a fork into a coarse puree.
- Add the chopped onion, tomato, jalapeño and coriander.
- Add the lime juice and mix well.
- Season with salt and serve immediately.
Tacos al Pastor
These delicious tacos are a real treat. They are traditionally made with pork marinated in a mix of spices and pineapple juice.
Ingredients
- 1 kg pork shoulder, thinly sliced
- 3 dried guajillo peppers
- 3 dried ancho chillies
- 3 cloves of garlic
- 1 onion, halved
- 1 pineapple, cut into rings
- 1 tsp cumin powder
- 1 tsp oregano
- 1 tsp chilli powder
- 1 tsp paprika powder
- Juice of 2 oranges
- Juice of 1 lime
- Corn tortillas
- Verse koriander, fijngehakt
- Lime slices
Instructions
- Remove the stalks and seeds from the dried chillies. Soak the chillies in hot water until soft.
- Mash the chillies together with garlic, half onion, cumin, oregano, chilli powder, paprika, orange juice and lime juice to make a smooth marinade.
- Marinate the pork in this mix for at least 4 hours, preferably overnight.
- Thread the marinated meat and pineapple rings alternately on a skewer and grill until the meat is cooked and has a nice crust.
- Cut the meat into thin strips and serve on warm corn tortillas.
- Garnish with chopped onion, fresh coriander and a dash of lime juice.
Churros
These sweet treats are a perfect ending to a Mexican meal. Churros are crunchy on the outside and soft inside, and are often served with a rich chocolate sauce.
Ingredients
- 1 cup of water
- 2 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons of vegetable oil
- 1 cup flour
- Oil for frying
- 1/2 cup sugar
- 1 teaspoon cinnamon powder
- 200 ml whipped cream
- 200 g dark chocolate, chopped
Instructions
- Mix water, sugar, salt and oil in a pan and bring to the boil.
- Add the flour and stir vigorously until a smooth dough forms.
- Heat the frying oil in a large pan.
- Scoop the dough into a piping bag with a star-shaped nozzle and pipe strips of dough directly into the hot oil.
- Fry the churros until golden brown and crispy.
- Mix sugar and cinnamon and roll the warm churros in it.
- For the chocolate sauce: heat the whipping cream and add the chopped chocolate. Stir until a smooth sauce forms.
- Serve the churros warm with the chocolate sauce.
Enchiladas Verdes
Enchiladas Verdes are stuffed tortillas topped with a tasty green sauce made from tomatillos and green chillies. This dish is a real taste explosion and a favourite in Mexican cuisine.
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken (e.g. from a roast chicken)
- 1/2 cup grated cheese (queso fresco or cheddar)
- 1/4 cup chopped onion
- 1 cup sour cream
- Fresh coriander for garnish
- 10-12 tomatillos, peeled and washed
- 2-3 jalapeño peppers, pitted and chopped
- 1 onion, chopped
- 2 cloves of garlic
- 1 cup chicken stock
- 1/2 cup fresh coriander
- Salt to taste
Instructions
- Cook the tomatillos and jalapeño peppers in a pan of water until soft. Drain and set aside.
- Puree the tomatillos, jalapeño peppers, onion, garlic and coriander in a blender until a smooth sauce forms.
- Heat a little oil in a pan and add the sauce. Cook for 5-10 minutes, add the chicken stock and season with salt.
- Heat the corn tortillas briefly in a dry pan or in the microwave to soften them.
- Fill each tortilla with shredded chicken and roll up. Place the filled tortillas in a baking dish.
- Pour the green sauce over the filled tortillas and sprinkle with grated cheese.
- Bake in a preheated oven at 180°C for 15-20 minutes, or until the cheese is melted and light brown.
- Serve with chopped onion, sour cream and fresh coriander.
Pozole Rojo
Pozole is a traditional Mexican soup and one of our favourite recipes. It is made from hominy (dried corn) and meat, usually pork. Pozole Rojo gets its deep red colour from dried red chillies and is a delicious warming dish.
Ingredients
- 1 kg pork shoulder, cut into pieces
- 2 litres of water
- 2 cans of hominy, drained and rinsed
- 3 dried ancho chillies
- 3 dried guajillo peppers
- 1 onion, cut into quarters
- 3 cloves of garlic
- 1 teaspoon oregano
- Salt and pepper to taste
- Chopped cabbage
- Sliced radishes
- Chopped onion
- Fresh coriander
- Lime wedges
- Avocado
- Chili flakes
Instructions
- Cook the pork shoulder pieces in a large pan of water, along with the onion and garlic cut into quarters, for about 1.5 hours or until the meat is tender. Remove the meat, cut into smaller pieces and set aside. Save the broth.
- Remove the stalks and seeds from the dried chillies. Soak the chillies in hot water until soft.
- Puree the chillies with a little of the soaking water to make a smooth sauce.
- Add the pepper sauce to the stock, along with the hominy and oregano. Let everything simmer for another 30 minutes.
- Add the sliced pork back to the soup and heat through.
- Serve the pozole with an array of garnishes such as chopped cabbage, sliced radishes, chopped onion, fresh coriander, lime wedges, avocado and chilli flakes.
Whether you like spicy, sweet, or savoury, these Mexican recipes bring a slice of Mexico to your kitchen. Try the Mexican recipes and be surprised by the rich and vibrant flavours. Buen provecho!