mexican recipes

Your family will love this easy Mexican casserole. Taco Lasagna has all of your favorite taco ingredients and is ready in under an hour.

Taco Lasagna

beef

poblano pepper ((seeded and diced))

onion

water

taco seasoning

black beans

Mexican diced tomatoes (undrained (2 cans, 14.5 ounces each) (Rotel Mexican))

flour tortillas ((8 inches))

refried beans ((1 can))

Mexican cheese blend

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray.

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink. Drain off any fat.

Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer, uncovered, for 2 minutes.

Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes.

Place 2 tortillas in the bottom of a greased 13x9-in. baking dish. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible.

Spread with half of the refried beans and half of the beef mixture.

Sprinkle with 1 cup cheese.

Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).

Top with remaining tortillas and 2 cups cheese.

Cover with foil and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Serve with sour cream and fresh pico de gallo.

https://www.youtube.com/watch?v=y0V8XS0_6N4

How to Make TACO LASAGNA  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
A new way to serve up tacos…layered taco lasagna. This easy Mexican casserole is full of beef, beans, tomatoes and flour tortillas.

A new way to serve up tacos…layered taco lasagna. This easy Mexican casserole is full of beef, beans, tomatoes and flour tortillas.
I have one child (he’ll remain nameless 🙂 ) who strongly dislikes homemade lasagna. In fact, he doesn’t care for any Italian casseroles. Some days I’m not sure how he’s my son.
It’s not lasagna in general, because he devours this taco lasagna with flour tortillas. Mexican dinners generally bring smiles around the table, and this cheesy taco lasagna recipe with Rotel tomatoes is no different!
You can bring smiles to your family by making this casserole. Dinner is served in about an hour!

PRINTABLE RECIPE: https://www.tastesoflizzyt.com/taco-lasagna/

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to Make TACO LASAGNA {Recipe Video}

This incredibly easy mole recipe is a favorite of ours! Serve it over cooked chicken with a side of rice!

easy mole recipe

Dona Maria mole

chicken broth

Abuelita Chocolate (tablet)

Empty the mole into a pot over medium low heat.

Slowly stir in 3 cups of chicken broth. Stir continuously for about 10 minutes until you have a smooth sauce and there are no more lumps of mole paste.

Add the chocolate to the sauce and raise the heat to medium. Stir until the chocolate has dissolved. Let the sauce come to a low boil and simmer for a few minutes.

Serve the mole over cooked chicken. When cool refrigerate any leftovers.

How to make how to make the best homemade flour tortillas. Tips and Tricks for the best flavor and how to keep the tortillas soft and pliable.&nbsp;

Homemade Flour Tortillas

all-purpose flour

baking powder

salt

lard ((or shortening))

Add the flour, baking powder salt and lard to a food processor.

Pulse several times until the mixture becomes coarse crumbs.

Add the hot water. Yes, be sure the water is hot!

Pulse again until a sticky dough forms.

Remove the dough from the food processor and knead on a flour dusted pastry mat several times. The dough will be sticky so add a little flour on your hands while kneading. Don't add too much flour. The dough should not become hard. It should remain slightly tacky to the touch. Knead just until the dough is smooth and elastic.

Divide the dough into 15-20 dough balls, depending on the size you'd like the tortillas.

Dampen a cloth towel and cover the dough balls. Let them rest for about 15 minutes.

Allow a skillet to get hot over medium-high heat.

Use a floured pastry mat and roller to roll out each dough ball. The dough should be about the thickness of a dime. Turn the dough 90 degrees often while rolling to get a circle.

Once the skillet is hot, place the rolled dough into the skillet and let it cook for 15-20 seconds. Flip the tortilla and allow it to cook for the same amount on the other side.

Line a plate or tortilla warmer with damp paper towels. Place the cooked tortilla on the warmer or plate and cover with another damp paper towel. This ensures that your tortillas stay soft and pliable.&nbsp;

Store the tortillas in the refrigerator.&nbsp;

To reheat, wrap the tortillas in foil and warm them in a 350 degree oven until they are heated through to your liking.

https://content.jwplatform.com/videos/hWXATUtF.mp4

How to make how to make the best homemade flour tortillas. Tips and Tricks for the best flavor and how to keep the tortillas soft and pliable.

HOMEMADE FLOUR TORTILLAS RECIPE

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version.

Mexican Street Corn Salad

corn ((about 5 ears), cut from the cob)

olive oil

red bell pepper (chopped)

red onion (finely chopped)

cilantro (chopped)

onions

jalapeno pepper (diced)

avocado (chopped)

tbsp lime juice ((from about 2 limes))

tsp cumin (ground)

tsp black pepper (ground)

tsp salt

sour cream ((or yogurt))

mayonnaise

cotija cheese ((or feta), crumbled)

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.

Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.

Transfer the corn to a large bowl and let it cool for a couple minutes.

To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

To serve garnish with additional cheese and cilantro, if preferred.&nbsp;

https://content.jwplatform.com/videos/b8tYQFsM.mp4

Whether you are celebrating Cinco De Mayo, or having a simple gathering at home, these authentic, flavorful recipes are fun to make, and include many vegan and Gluten-Free options! Pick out a few for your next gathering or potluck!

A Mexican Feast!

rice

beans

tortillas

tomaotes

avocado

cabbage

salsa

hot sauce

Chipotle Mayo

Keep it simple

and only pick out a few things!  You don&#8217;t want to be so exhausted with cooking that you don&#8217;t enjoy the party!

Enlist friends

Remember to add flavorful condiments and sauces ( most can be made ahead).

Plan to be done cooking one hour before your party

and make yourself a drink. Take a breath and relax.

An old catering/ restaurant trick

If your legs are tired from all the standing, cooking and cleaning, lay on the floor on your back, with legs up the wall for 10 minutes before the party. It will totally revive you! 

One of the easiest things to make is a Taco Bar!

Many things can be prepped ahead. Grill meat or fish the day of. Guests can make tacos or bowls that they can assemble themselves. Sometimes I&#8217;ll even ask my friends to each bring one item! Fun and easy.

Pick out a few recipes to create a Mexican Feast. Here are a few tips: 

Thanks for the mex collection!  Lockdown has me making more things from scratch (not to mention that corn tortillas are hard to find here), and I found an easy and delicious recipe for 50:50 corn &amp; wheat tortillas from https://wellingtonbakehouse.com/2015/07/26/half-half-tortillas-perfect-for-soft-tacos/

Only change I made was that I rolled the dough into a thick even log and sliced off disks of dough (~55g) for each tortilla.  I used a tortilla press to speed things up and then cooked them in a dry cast iron skillet, about 1 minute per side (until they have brown spots) and finishing with one last flip to the first side where I press on the tortilla to make it puff a la Pati Jinich.

I tried these once, they worked perfectly and now I am hooked.  Cinqo de mayo is a perfect time to up my tortilla game!

Thank you! very well and kindly explained... simple and precise... best recipes to make a little Mexican feast! xoxoox

Chiltepin salsa is one of the defining elements of Sonoran food because the bushes that produce the chiles grow wild in parts of Southern Arizona and aren’t common to other regions. This is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. Chiltepica is a local Tucson company that sells their chiltepin online. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.

Chiltepin Hot Salsa Recipe

garlic cloves,

tomatoes

white vinegar

cilantro

dried Mexican oregano

dried chiltepin chiles

sea salt

Chiltepin salsa is one of the defining elements of Sonoran food because the bushes that produce the chiles grow wild in parts of Southern Arizona and aren’t common to other regions. This is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. <a href="https://chilttepica.com/" target="_blank" rel="noopener">Chiltepica</a> is a local Tucson company that sells their chiltepin online. This recipe is from the <a href="https://smile.amazon.com/Tucson-Eats-Sonoran-Style-Techniques/dp/1513262564/ref=sr_1_1?keywords=taste+of+tucson&amp;qid=1575748187&amp;sr=8-1" target="_blank" rel="noopener">Taste of Tucson</a> cookbook by Jackie Alpers.

Smooth, tangy, slightly sweet, and bright green; this sauce doesn't get any better. Use as the star of a dish, hot or cold, or as an extra layer of flavor! The options are unlimited. 

Guacatillo Sauce Recipe

Tomatillos, husk and core removed

Avocados

Jalapeño, seeded (or Serrano)

cilantro leaves

lime juice

Yellow onion, peeled

avocado oil

salt,

Prepare all ingredients as indicated and combine them in a bowl. Reserve the lemon juice on the side.

Transfer all ingredients to a blender and using a tamper, blend starting at a slow speed. Slowly increase the speed as the sauce becomes smooth and velvety. Blend for 1-2 minutes.

Add the lime juice towards the end of the blending time. Taste for seasoning and adjust as needed.

Transfer to an air-tight container and store in the fridge for 5 days for maximum freshness.

The perfect recipe for beer braised, fork tender pork carnitas. This recipe is so delicious you won&#039;t want to put anything else in your tacos.

Instant Pot Beer Braised Pork Carnitas

pork shoulder (boneless, skinless)

pork

250 ml beer (you can also use orange juice if you'd like)

tbsp cumin (ground)

coriander seed (ground)

oregano

bay leaves

garlic (peeled)

chili

lime (juiced)

Preparing the Instant Pot

Dice all the meat into 2cm/1inch pieces and place in the instant pot.

Mix the spices

Mix all the ingredients except the lime juice and mix with the meat in the instant pot.

Pressurize

Close the lid and set the time to high pressure for 27 minutes.

De-pressurize

When the timer beeps let the instant pot naturally de-pressurize for 10 minutes. Manually let out the rest

Strain

Strain the meat from the liquid, saving the liquid.

Get a frying pan hot over medium heat and add the olive oil. Fry the meat in batches until nicely browned. Always be careful when adding wet ingredients to hot oil as it will splatter a bit.

Add the braising liquid

Add all the fried meat back in the pan and add the saved braising liquid.  Cook over medium heat until most of the liquid is evaporated. Season with lime juice and salt and pepper to taste.

Serve in your favourite taco with your favourite sides! Enjoy!

Experience the tastes of Mexico. These authentic Mexican tacos will surprise your taste buds with their unique mix of sweet, acidic, earthy flavors.

Instant Pot Cochinita Pibil

lbs pork shoulder

orange juice

(pulp free)

tbsp kosher salt

½ tsp ground black pepper

garlic

½ tsp ground cumin

cinnamon

Place all the ingredients for the sauce in a blender. Add the orange juice, vinegar, onion, and spices and blend all the ingredients together until they are very well mixed.

Add the sauce from the blender to the Instant Pot.

Cook on Manual High Pressure for 60 minutes. Once the cooking time has completed, allow for a 30-minute natural pressure release.

Remove the meat from the pot and shred. Pour some of the liquid from the pot over the shredded meat and allow to marinate in the liquid until ready to serve.

Warm some corn tortillas.

Serve the shredded meat on the tortilla and top with Pickled Red Onion &amp; Habanero Salsa.

These delicious Green Chicken Enchiladas are stuffed with Arroz Verde (tasty green rice) and smothered in a spicy charred tomatillo sauce. It's an easy to make and healthy casserole recipe that makes a tasty weeknight dinner. Ringing in at only 250 calories per serving means you can go back for seconds or even thirds!

Green Chicken Enchiladas with Arroz Verde and Charred Tomatillo Sauce

cilantro,

white onion

long grain brown rice (see notes)

lb. tomatillos, removed from husk

garlic cloves, unpeeled

jalapeño peppers, depending how

Sea salt,

chicken breasts (see notes)

goat cheese,

Place the cilantro, white onion, garlic and sea salt into your blender with 2 1/2 of water. Pour this into a medium sized pot, add the rice and give it a stir. Put the pot over high heat and bring it to a boil. Reduce the heat to low, cover the pot and let it simmer for 40 minutes, or until the rice is soft and no liquid remains. Remove the pot from the heat and stir the rice.

Make the Arroz Verde:

While the rice is cooking, prepare the rest of the meal. Set a baking rack in the top third of your oven and preheat your oven to broil. Place the tomatillos, unpeeled garlic and jalapeño peppers on a lined baking sheet and toss with the oil. Broil for 20 minutes without turning, or until the tomatillos are slightly charred. Remove from the oven and let cool slightly. Remove the skin from the garlic and the stems from the jalapeños. If you like it quite mild, remove the seeds from the jalapeños, too. Place 1 cup of water, the tomatillos, garlic, and jalapeños, along with any liquid on the pan, into your blender and blend on high until smooth. Season to taste with sea salt. Reduce the oven temperature to bake at 350 degrees.

Make the Charred Tomatillo Sauce:

Top 40 mexican recipes recipes from across the web

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The most viewed mexican recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine