mexican cuisine

Simple ingredients all cooked together in one skillet create this Tex-Mex Chicken and Rice Skillet. A hearty, delicious, one pot meal for a busy weeknight.

Tex-Mex Chicken and Rice Skillet

olive oil, (plus additional if needed)

chicken breasts,

salt

black pepper, (to taste)

onion

red bell pepper

jalapeno, (seeded and diced, optional)

garlic

long grain or Jasmine rice (uncooked)

(14.5 ounce) can diced tomatoes, drained

chicken broth

(15 ounce) can black beans, (drained and rinsed)

chili powder

cumin

smoked paprika

onion powder

corn (do not thaw)

shredded cheese (cheddar, jack,

green onions (chopped)

salsa, avocado, sour cream, cilantro

Heat oil in a 12" saute pan over medium-high heat. Add chicken and season with salt and fresh ground pepper. Cook, stirring frequently, for about 5 to 6 minutes or until chicken is lightly browned. Use a slotted spoon to transfer chicken to a dish and set aside.&nbsp;

Add additional oil to pan, if needed. Add onion, red bell pepper, and jalapeno (if using) to pan. Cook and stir for a couple of minutes and then add minced garlic. Cook for another minute or two, till veggies have softened. Add uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in diced tomatoes, chicken broth, black beans, all seasonings, and the cooked chicken. Bring mixture to a boil, then reduce heat, cover and simmer for 15 minutes.&nbsp;

Remove cover and stir in frozen corn. Cook, covered, for another 5 minutes. Remove cover and sprinkle cheese over the top. Cover and cook over low heat until cheese has melted.&nbsp;

Sprinkle with chopped green onion and serve with optional toppings.

Say goodbye to canned enchilada sauce and get ready to experience a whole new level of taste and flavor!

The Best Homemade Chicken Enchiladas

onion,

jalapeno, seeded and diced finely

olive oil

garlic, minced

sugar

tomato sauce

water

tomatoes

chicken breasts (2 large breasts)

cilantro

corn tortillas

cooking spray

salt and black pepper

Heat a large saucepan over medium heat and add oil. Once shimmering, add onion, jalepeno and 1/2 teaspoon of salt. Cover and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Add the garlic, chili powder, cumin and sugar, and cook until fragrant and covering the veggies, less than 30 seconds. Stir in the tomato sauce, water and tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Add the chicken to the sauce. Reduce heat to low, cover and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Pour the sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and add 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro. Stir to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Working one at a time, spoon 1/3 cup of the chicken mixture down the center of each tortilla.

Tightly roll each tortilla and lay seam-side down in a greased 9&#215;13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven uncovered for about 7 minutes, or until the tortillas start to brown slightly.

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese.

Cover dish with foil, and bake an additional 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with toppings of your choice. I recommend sour cream, avocado, hot sauce, salsa, extra cilantro, etc.

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy.

Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO

roast beef

chile guajillo

chile ancho

oregano

thyme

clove

cinnamon

beef bouillon

laurel leaves (or bay leaves)

Salt and pepper

https://mediavine-res.cloudinary.com/video/upload/sc0yrgrk58g2un5r0cro.mp4

Birria de Res is a traditional Mexican stew, the perfect comfort food with rich, bold flavors that your tastebuds will enjoy. 

Birria de Res 

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Caldo de Pollo Or Chicken Soup Mexican Style

chicken thighs

white long grain rice

tomatoes chopped(Roma tomatoes)

carrots sliced

potatoes

green celery chopped

Lime

Corn tortillas

avocado

In a large pot, place the water, chicken,...

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil...

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion...

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3...

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to...

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5...

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of...

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional: Add slices of avocado to your soup.

https://mediavine-res.cloudinary.com/video/upload/j5mk1i6uteviezz2wen6.mp4

Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Mexican Caldo de Pollo Or Chicken Soup Mexican Style

Over the years I’ve tried different variations of this delicious avocado dip but I’ve always returned to my favourite recipe, a simple, authentic Mexican guacamole recipe made with just a handful of ingredients to allow the creamy texture and fresh flavour of perfectly ripe avocados shine.

Authentic Mexican Guacamole Recipe

avocados (black-skinned Haas avocados if you can get them)

lime (optional)

¼ red onion (although white will do too, we prefer red, finely diced)

coriander/cilantro

(finely diced)

chile

salt (preferably good quality sea salt)

Slice the avocados in half, remove the seeds, scoop out the avocado flesh, and pop it into a bowl.

Add a little lime juice now if you are going to eat the guacamole immediately (and you should) – if you’re not, don’t. The liquid of the juice rises to the top if it sits in the fridge, which is not nice at all.

Add the onion, tomato and coriander/cilantro, chile, and salt to taste.

Mash all ingredients together until everything is combined. Simple as that.

If you prefer a smooth consistency continue to mash, but appreciate that you’ll be working at it for a while. I personally like my guacamole as it's made in Mexico, creamy yet chunky, with lumps of avocado pieces. Whatever you do, don’t blend.

Scoop your guacamole into a bowl.

Garnish with roughly chopped coriander/cilantro or a few springs.

Serve with a bowl of plain corn tortilla chips on the side.

Barbacoa de Res is a Mexican food favorite made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. Serve with tortillas and lime.

Barbacoa de Res

lbs chuck roast beef

Salt

guajillo chiles

vinegar

bay leaves

Toppings:

Cilantro (chopped (optional))

onions (optional)

Lime (optional)

In a large stock pot, heat the oil.

Add salt and 2 tablespoons of ground cumin to one side of the beef.

Place the beef in the stock pot with the seasoned side down.

While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.

Once the beef is brown on the bottom, turn the beef and brown the top.

(Roughly 4-5 minutes on each side).

Brown the sides as best you can.

Add 1 cup of water to the pot.

Turn the flame to low.

Cover and cook for 1 hour.

Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.

Turn often, or they will burn.

Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.

Blend until smooth.

Add the guajillo sauce and bay leaves to the pot.

Add ½ cup of water to the blender.

Cover with the lid and gently shake to get the last of the sauce.

Add the blender remains to the pot.

With a cooking spoon, coat the meat with the sauce.

Cover and cook for 1 more hour.

Top with raw onions and cilantro.

Serve with tortillas and lime.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1516752327/jj9ssoku1cqnrdyboesr.mp4

Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. It’s out of this world delicious!

This soup is very simple to make, but you need excellent quality ingredients, particularly the chilis and the stock.

Sopa de Tortilla (Tortilla Soup) Recipe

Chile Ancho

vegetable oil

garlic (crushed)

tomato

white corn tortillas (one day old)

chicken stock

salt and pepper

Tortilla strips

tbsp chopped coriander/cilantro

Sour cream

Mexican Manchego cheese (cow’s cheese)

lime

In a pan over medium heat, toast the chile(s) a little, turning constantly, until you can detect a whiff of strong chile.

In a pan of water just off the boil, place the chile(s) in the water; you can cut the corner of the chile(s) to help them stay under the water. Soak for 15–20 minutes.

Carefully de-vein and de-seed the chile(s) and chop roughly.

Place the chile(s), onion, garlic, tomatoes and one cup of stock in a blender.

Puree the ingredients and strain through a sieve into a large pot.

Add the rest of the chicken stock, season to taste and keep on a low simmer.

Cut two of the tortillas into thin strips and the rest into small squares. Heat the oil on a pan and over high heat fry the tortilla strips until they’re coloured and crispy. Do the same with the squares and place them on paper towels to soak up any oil.

When you’re ready to serve, prepare the garnishes.

Serve the soup in the bowls and add some tortilla strips to add a little texture and sprinkle with a little coriander/cilantro to make it pretty. If you’re feeling creative you can also finish with a little flourish of sour cream.

Serve with plenty of cold beer or a spicy, icy Michelada.

Making Mexican rice or “arroz Mexicano” is not hard at all and the process itself is so comforting. Mexican rice or Spanish rice is a flavorful and colorful side dish commonly found in Mexican cuisine. It is often paired with mole, grilled meats, and much more; adding a delicious element to any Mexican dish! 

Easy Mexican Rice

rice

white onion, small diced

TBSP smooth olive oil

ea tomatoes, roughly diced (8 oz)

white onion,

red bell pepper, roughly diced (4 oz)

ea garlic cloves, peeled

tomato paste

tsp achiote, ground

tsp coriander, ground

tsp cumin, ground

ea serrano pepper

veggies

To taste, salt kosher (1 TBSP)

Let’s start with the sauce: In a blender cup add in, the tomatoes, the roughly diced onion, bell pepper, garlic cloves, tomato paste, achiote, coriander, cumin, and chicken stock. Blend until completely smooth. Set aside until needed. 

Rinse the rice and drain all the water. Place a large pan over medium heat and heat 3 TBSP of oil. When hot, add the rice. Stir continuously. After 3 minutes, mix in the small diced onion. If the pan over heats at any point, lower the heat. The rice needs to toast slow and even. Once toasted and golden brown, about 10-15 minutes, carefully pour in the blended sauce. 

Also, add the veggies, salt to taste, and one serrano cut in half lengthwise (do not cut through the stem.) Bring it back to a gentle simmer. Cover and let it cook on medium low heat. Try not to remove the lid too often. The rice is ready when the liquid has evaporated, about 25 minutes. And, the grains are nice and tender but not mushy. You can try a grain to make sure. Turn off the heat.

See the tomato film around the edge of the pan? carefully fold it in with the rice. Immediately cover again and let it rest off the heat for another 5-10 minutes. Then, with a fork/spatula fluff the rice. And serve!

Mexican rice or Spanish rice is a flavorful and colorful side dish commonly found in Mexican cuisine. It is often paired with mole, grilled meats, and much more; adding a delicious element to any Mexican dish! 

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Top 15 mexican cuisine recipes from across the web

The most viewed mexican cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tex-Mex Chicken and Rice Skillet

The Best Homemade Chicken Enchilada...

The Best Homemade Chicken Enchilada...

Slow Cooker: Birria de Res, or Mexi...

Caldo de Pollo Or Chicken Soup Mexi...

Authentic Mexican Guacamole Recipe

Barbacoa de Res

Sopa de Tortilla (Tortilla Soup) Re...

Easy Mexican Rice

Braised Beef Tacos

Fire Roasted Tomatillo Salsa - My o...

Burrito Bowl

Crockpot Chicken Fajitas Recipe

Authentic Pork Carnitas

Inside-Out Fried Chicken Tacos Reci...

The most viewed mexican cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine