Top 10 Mexican Recipes

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Certainly one of my favorite foods is Mexican. Therefore here are the Top 10 Mexican Recipes that are easy to make. Ranging from drinks to appetizers, to tacos and everything in between to inspire you as you assembled your Cinco de Mayo party menu.

Discuss Mexican Party Food! Tacos and enchiladas are never neglected. If you create it put together a make-it-your-own taco buffet, then they are inclined to function as the very first food to evaporate.

Top 10 Mexican Recipes

Slow Cooker Beef Brisket Tacos

Ingredients

1 1/2 tbsp olive oil
3 big onions, halved and sliced 1/2 inch thick
1 tablespoon light brown sugar
1/4 teaspoon + 1 teaspoon salt, divided
1 tbsp tomato paste
2 tbsp all-purpose flour
3 cloves of garlic, pressed through a garlic press (or minced)
1 3/4 cups chicken broth (low-sodium or homemade)
1+1 tablespoons red wine vinegar, divided
1 tbsp paprika
1 tablespoon chili powder
2 tsp onion powder
1 teaspoon garlic powder
pinch of cayenne pepper
1 5lbs. Flat-cut beef brisket, trimmed of excess fat
3 sprigs of fresh coriander
3 bay leaves

Instructions

• Heat the oil in a large pan at medium heat till It’s shimmering. Add the chopped onions, brown sugar and 1/4 tsp of salt. Cook, stirring frequently, until the onions are wilted, 10-12 minutes.

• Stir in the flour and tomato paste. Add the garlic and cook for 30 minutes.
• Stir in the chicken broth until it thickens, for 4-5 minutes. Take it off the heat and add a tbsp red wine vinegar. Let it cool for 10 minutes and set it in an airtight container. Keep it in the refrigerator overnight.

• Mix 1 tsp of the salt, paprika, chili powder, onion powder, garlic powder, and cayenne pepper in a bowl. Prick the either side of this beef brisket in many areas (40-50 hits) with a fork. Rub the spice mix all over the brisket. Cover it closely with stretch film (or plastic wrap), then let it sit in the refrigerator overnight.

• In the morning, take them from the refrigerator. Spread half the onion mixture from the bowl of your toaster. Insert from the thyme sprigs and bay leaves. Put the brisket (fat side up) on top. Distribute the remainder of the onion mix on top of the brisket. Place the toaster in reduced heat setting for 10-11 hours. It is also possible to put it to high heat setting for 6-7 hours.

• Transfer the brisket into a cutting board. Now, you may either slice it shred it with two forks (that is what I did). Set the meat on a serving dish and cover it with aluminum foil to keep warm. Bring it to a boil and let it simmer for 15 — 20 minutes until it’s thickened to your liking.

 

Flank Steak Grilled Tacos

Ingredients

For the Marinade

• 1 cup cherry tomatoes, sliced 1/2 red onion, sliced 2 cloves of garlic, minced 1/4 cup red onion, chopped 2 tbsp lime juice, freshly squeezed 3 tbsp fresh cilantro, chopped 1/2 tsp salt 1/4 tsp pepper

Guacamole:

• 1/2 red onion, sliced 2 ripe avocados, cut in cubes or mashed 1 teaspoon pepper, deseeded and sliced 4–5 cherry tomatoes, chopped (optional) 2 cloves of garlic, minced Juice of a lime 1/4 teaspoon cumin 1/2 tsp salt 1/4 tsp pepper

For Your Tacos:

• 12 little corn tortillas, store-bought or homemade corn tortillas 1 small lemon, thinly sliced 1/4 cup fresh cilantro, with leaves ripped as garnish

Instructions

• To make the marinade, mix together all of the components in a plastic bag using a resalable mouth or an airtight container. Put the meat from the marinade, seal and set it in the refrigerator for at least 4 hours or overnight.

• To generate the pico de gallo, put all of the ingredients in a bowl, season liberally with pepper and salt and set aside. Season with cumin, pepper and salt. Give it a lightly mix and place it aside.

• When you’re ready to serve, heat your barbecue till it’s quite hot, 10-15 minutes. Remove the meat in the plastic bag and discard the marinade. Put it to the grill grate and grill until well-seared and dark brown on one side for 4-5 minutes. Utilizing thongs, flip the beef and continue to grill until the inside meat is a little less done than you would like it to be if you consume it, 3-4 minutes for medium or 2-3 for medium-rare. Slice it on prejudice against grain.

• While the meat is resting, then warm the corn tortillas on the grill until they are softened, 1 second or so on every side.
• When ready to build your tacos, put a few slices of beef in the base of a corn tortilla and top it off with a couple of tbsp of guacamole and pico de gallo.
• Garnish it with chopped onions and cilantro leaves. Repeat the identical procedure with the remaining tacos.

Chicken Chili Recipe

Ingredients

For The Chili

• 1 tablespoon olive oil
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can (7 oz.) Green chili, drained
• 1 can (15 oz.) Diced tomatoes
• 2 cups cooked chicken, shredded
• 15 ounce cans white (like Cannelini) beans, drained and rinsed
• 15 ounce can black beans, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups low-sodium (or homemade) chicken stock
• 2 cups water
• 2 tbsp cornmeal
• Toppings (mix and match as you like)
• 1 ripe avocado, cut into cubes
• 1/4 cup cilantro, chopped (optional)
• 1/4 cup red onion, sliced
• 1 cup tortilla chips (optional)
• Wedges of lime (optional)

Instructions

• Heat olive oil in a heavy bottom pot over moderate heat. Add cumin, coriander, and chili powder and cook, constantly stirring, for 1 minute.
• Stir in the onion and cook until translucent, 3-4 minutes.
• Add in the garlic and cook, stirring constantly, for 30 seconds.
• Add the green chili, tomatoes, chicken, black and white beans, and pepper and salt. Give it a stir. Turn the heat up to medium-high, put the lid on and bring it to a boil.

• Turn down the heat down to low and let it simmer for 10-15 minutes.
• 5 minutes before you are prepared to serve, set the cornmeal in a small bowl and simmer in 1 cup of the liquid in the soup and blend. Return the mixture into the kettle and let it simmer for 5 minutes until it thickens to your liking.
• Serve together with all the toppings of your choice.

Bean Turkey Chili

Ingredients

• 2 tbsp olive oil
• 3 medium onions, sliced
• 1 red (or yellow) bell pepper, stemmed and cut into little pieces
• 1 jalapeno chile, seeded and sliced
• 5 cloves of garlic, minced

• 1 tbsp ground cumin
• 1/4 cup chili powder
• 1 tsp chipotle powder
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp dried peppermint
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tsp ground turkey
• 15 ounce. Can red kidney beans drained and rinsed
• 15 ounce Can white beans, drained and rinsed
• 1 (28 ounce ) can diced tomatoes
• 1 cup of low-sodium chicken stock or water
• 1/2 cup fresh cilantro, chopped
• 1 (14.5 oz.) can pureed tomato
• 15 ounce Can black beans, drained and rinsed

Instructions

• Heat olive oil in a Dutch oven (or a big heavy bottom pan) over medium heat. Add the onions, chopped bell pepper and jalapenos. Cook, often stirring until they are softened, 4-5 minutes. Add the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, pepper and salt. Cook while often stirring until vegetables are softened, 5 minutes.
• Insert from the turkey. With a wooden spoon, then break it up into smaller bits and cook till it’s no longer pink, 8-10 minutes.
• Add from the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a stir. Place the lid on and bring it to a boil.
• When it boils, turn the heat to medium-low and set the lid .
• Taste for seasoning and add if needed. Before serving, stir in the fresh cilantro.

Best Vegan Chili Recipe

Ingredients

For Your Walnut Mixture:

• 1/2 cup walnuts
• 1/2 ounce dried shiitake mushrooms
• For The Vegan Chili:
• 2 tablespoons olive oil
• 2 large onions, chopped (about 2 cups)
• 3 stalks of celery, chopped
• 2 jalapeños, seeded and chopped
• 1 tbsp ground cumin
• 1/4 cup chili powder
• 3 tablespoons tomato paste
• 6 cloves of garlic, minced
• 1 28-oz can diced tomatoes (with juices)
• 15 ounce. Cannellini beans, drained and rinsed
• 6 cups of vegetable stock or water
• 3 tablespoons soy sauce
• 3/4 cup moderate coarse bulgur
• 1/2 cup cilantro, roughly chopped — plus more as garnish

Instructions

• Put walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
• To make the Vegan Chili: Heat olive oil in a thick bottom pan (such as a toaster ) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring often, until onions start to brown, 7-9 minutes.
• Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for approximately 1 minute.
• Add diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
• Set the lid , bring the mixture to a boil, then let it simmer till it thickens to your own liking, 25-30 minutes. The more it simmer the thicker it will become.
• Stir in the cilantro before serving.
• Ladle into bowls and top it off with all the garnishes.

Peach and Walnut Salsa

• To make the dressing: Whisk together the olive oil, lime juice, salt, chili powder, and black pepper. Put aside.
• Put the peaches, jalapeno pepper, bell pepper, red onion and walnuts in a bowl.
• Drizzle it with the dressing table. Sprinkle it with cilantro and pomegranate seeds, if using. Serve.

Ingredients

• 2 tbsp of lime juice, freshly squeezed
• 2 tbsp of extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 teaspoon black pepper
• 4 medium peaches (you can also mix & match nectarines or white peaches), halved, pitted and diced into small cubes

• 1/2 red (or yellow) bell pepper, seeded and chopped into little pieces
• 1 small jalapeno, seeded and chopped
• 1/2 red onion, chopped
• 1/2 cup walnuts, roughly chopped
• 1/3 cup fresh cilantro, chopped finely
• Handful of pomegranate seeds

Corn and Black Bean Salad

• For the dressing Put all of the ingredients in a mason jar, then place the lid and give it a really great shake. Put aside. (You can make this salad a 2 days beforehand and keep it from the jar in the refrigerator )
• To make the salad: Place all salad ingredients in a bowl (such as I did at the photograph above), drizzle with the dressing table and give it a gentle toss.

Ingredients

For Your Garlicky Lime Dressing:

3 tbsp lime juice, freshly squeezed
1 teaspoon of garlic, minced
2 tbsp olive oil
1 or 2 tbsp jalapeno pickle juice (optional)
1/2 tsp kosher salt
1/4 tsp black pepper

For Your Salad:

2 Cans of 15 ounce black beans, drained and rinsed
2 tsp of corn, shucked (roughly 1 8.5 oz.

Best Chicken Nachos

• Pre-heat the oven to 350 degrees.
• Pat tender chicken thighs using paper towels. Rub both sides of the thighs together with olive oil. Rely on them with cumin, garlic powder, salt and pepper. Transfer on the parchment-lined baking sheet and roast for 25-30 minutes or until eyebrow hit 165 degrees when a thermometer is inserted in the middle of a thigh. Don’t turn off the oven. Distribute half of the chips on the sheet. Sprinkle half of the Monterey Jack cheese and half the beans within the chips. Put in the oven and bake till cheese melt8-10 minutes.
• Meanwhile, shred the chicken.
• Take the first layer of fries, cheese, and black beans from the oven and top them off with the remaining chips, black beans, half the shredded chicken, half the tomatoes, half the bell peppers and half the jalapeno peppers. Place it back into the oven for about 7-8 minutes.
• Top it off with the rest of the chicken, tomatoes, and peppers. Garnish it with cubed avocado, cilantro, and when utilizing, sliced radishes and crumbled queso fresco. Serve immediately with wedges of lime.

Ingredients

The Roasted Chicken:

1 pound boneless and skinless chicken thighs
2 tbsp olive oil
1/2 teaspoon ground cumin
1/2 tsp garlic powder (optional)
1/2 teaspoon kosher salt
1/4 tsp black pepper

Nachos

13 oz (8 cups) of your favorite tortilla chips,
12 ounces (two 1/2 cups) shredded Monterey Jack cheese
1 cup cooked black beansI utilized drained and rinsed canned black beans

Toppings:

1 cup berries, chopped, I used vibrant cherry tomatoes
1/2 cup fresh bell peppers, sliced thinly
1/2 cup pickled Jalapeños, roughly sliced
3/4 cup corn, I utilized drained and rinsed canned corn
1 ripe avocado, cut into small cubes
Handful of fresh cilantro leaves, as garnish
4 radishes, sliced thinly (discretionary )
3/4 cup fresh Mexican cheese such as queso fresco (optional), crumbled
1 lime, cut into wedges

Mexican (Texas) Caviar Recipe

• To make the dressing Whisk together the oil, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Place it aside. For your Texas Caviar dip (or salad): Position, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl. Drizzle the dressing over the salad. Give it a gentle mix. Taste for seasoning and add in if needed. Insert in a couple of dashes of your favorite hot sauce (if using) and serve with tortilla chips.

Ingredients

For Your Dressing:

1/4 cup olive oil
1 tbsp lime zest
4 tablespoons lime juice, freshly squeezed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (hot or sweet )
3/4 tsp kosher salt
1/2 teaspoon honey
2 cloves of garlic, minced

The Caviar Dip:

15 ounces of Can  black beans, drained and rinsed*
One 15 oz. Can black eyed peas, drained and rinsed*
1/2 cup whole corn kernels ( I used canned corn, but emptied it )
3 scallions, both white and green parts are sliced
1/3 cup red onion, chopped finely or diced
3 small bell peppers, chopped (approx. 1/4 cup)
1 small jalapeno pepper, seeded and sliced
1/2 cup cherry tomatoes, sliced thinly
1/2 ripe avocado, cut into small cubes
1/2 cup fresh cilantro, rinsed and chopped

Strawberry Champagne Margarita Recipe

• Muddle strawberries in a big glass. Insert in the lime juice.
• Mix Salt with the zest in a shallow plate. Employing a lime wedge wet the borders Of your margarita glass. Rim the edges with salt-lime zest mixture.
• Add in 3/4 cup of crushed ice. Strain the strawberry margarita on the ice.
• Top it off with champagne. Garnish with mint and a whole strawberry.
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Ingredients

8–10 medium sized strawberries, hulled and chopped — and more as garnish
Two oz of lime juice, freshly squeezed —
2 ounces of tequila
2 ounces of triple sec
zest of a lime
2 tbsp kosher salt
crushed ice
3–4 oz of Champagne (or Prosecco)
2 leaves of fresh mint, as garnish

Hot Jalapeno Margarita

• Put the margarita mixture and cilantro leaves in a big mason jar (or a mixing jar ), cover and allow it to steep for two hours. Drain and discard the foliage leaves. Should you would rather, moisten the rim of your cocktail glasses with a few lime and dip them into a plate of salt. Set them apart. Set the today”infused” margarita mix in a cocktail shaker together with tequila and icehockey. Shake and strain over ice.

Ingredients

• 12 oz Powell & Mahoney Spicy Jalapeno Margarita Mix
• 1/2 cup fresh basil leaves, chopped — and more for garnishing salt, to get the advantage of the eyeglasses
• 6 oz tequila (like Jose Cuervo)
• 1 cup ice
• 1 lime, sliced for garnishing 1 teaspoon pepper, sliced thinly as garnish

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