Mexican Meals

Great Mexican Meals to Make at Home

When you think of Mexican food, you most likely think of salsa and tacos. Nevertheless, Mexican cuisine goes beyond those dishes. Once you have tried making Mexican meals, you will surely enjoy the flavors.

Mexican Meals

We have prepared the following yummy Mexican meals worth serving on the dinner table.

Carnitas Huevos Rancheros

Serving Size: 12

Ingredients:

  • ½ tsp salt
  • 3 thinly sliced garlic cloves
  • 2 tsp olive oil
  • 1 can rinsed and drained black beans
  • ½ tsp pepper
  • ½ cup of tequila or additional chicken broth
  • 2 cans chopped green chiles
  • ½ cup of minced fresh cilantro
  • 1 chopped medium onion
  • 1 cup of salsa
  • ½ cup of chicken broth
  • 1 halved boneless pork shoulder butt roast
  • For assembling:
  • 12 warmed and quartered flour tortillas
  • 12 large eggs
  • 4 peeled and sliced medium ripe avocados
  • 1 jar salsa

Procedure:

  1. Rub the garlic, salt, pepper, and oil on the roast. Place it in a 4- or 5-quart slow cooker.
  2. Put green chiles, broth, tequila, cilantro, onion, and salsa on top and cover. Cook on low for 7 to 8 hours or until the meat becomes tender.
  3. Take the roast off and use 2 forks to shred it.
  4. Reserve a cup of the juice and throw the remaining juice.
  5. Heat the meat with the reserved juice and add the beans to the slow cooker.
  6. Use cooking spray to coat a large skillet and put it on medium-high heat.
  7. Break the eggs one at a time into the pan and adjust the heat to low.
  8. Cook the eggs until the whites become set and the yolks start to become thick. Turn once if you want.
  9. Transfer the pork mixture to 12 serving bowls. Put eggs, avocados, extra cilantro, and eggs and serve with tortillas.

Grilled Corn with Chipotle and Lime Butter

Serving Size: 12

Ingredients:

  • 1 ½ tsp grated lime zest
  • 8 large ears of sweet corn in husks
  • ½ cup softened butter
  • ½ tsp ground chipotle pepper
  • ½ tsp salt
  • 1 tsp minced fresh cilantro
  • Optional: Coarse sea salt

Procedure:

  1. Submerge the corn in a large stockpot with cold water and let it soak for half an hour.
  2. Grill the corn with cover on medium heat for 25 to 30 minutes or until the corn becomes tender. Occasionally turn it.
  3. Mix the rest of the ingredients.
  4. Peel back the hawks carefully and dispose of the silk.
  5. Spread the butter mixture on the corn.

Stuffed Poblanos

Serving Size: 4

Ingredients:

  • ½ lb 90% lean ground beef
  • 1 cup of enchilada sauce
  • Minced fresh cilantro (optional)
  • ½ lb Italian turkey sausage links (casings removed)
  • 4 large poblano peppers
  • 1 pack ready-to-serve Spanish rice
  • ½ cup of shredded Mexican cheese blend

Procedure:

  1. Preheat the boiler.
  2. Cook the beef and turkey on medium heat for 5 to 7 minutes or until the meat is not pink anymore. Crumble and drain.
  3. Prepare the rice following the packaging instructions. Combine the rice into the meat mixture.
  4. Slice the peppers in half lengthwise.
  5. Put them on a 15x10x1-inch baking pan lined with foil with the cut side facing down.
  6. Broil 4 inches from until for around 5 minutes or until the skin becomes blistered. Turn the peppers using tongs.
  7. Stuff the peppers with the turkey mixture and place enchilada sauce and cheese on top.
  8. Broil for 1 to 2 minutes more or until the cheese melts.
  9. Put cilantro on top if you want.

Pico de Gallo

Serving Size: 8

Ingredients:

  • 1 finely chopped small onion
  • 1 to 2 seeded and finely chopped jalapeno pepper
  • ¼ tsp salt
  • 6 chopped plum tomatoes
  • 3 tbsp lime juice
  • ½ cup of chopped fresh cilantro
  • 1 tbsp finely chopped cilantro stems
  • 1 minced garlic clove

Procedure:

  1. Mix all the ingredients in a medium bowl.
  2. Cover and put it in the refrigerator for 1 to 2 hours before serving.

Tacos with Mango Salsa

Serving Size: 12

Ingredients:

  • 1 coarsely chopped small red onion
  • 3 pounds pork tenderloin (cut into 1-inch cubes)
  • 24 warmed corn tortilla
  • 1 bottle of dark Mexican beer3 cups of cubed fresh pineapple
  • 1 ½ tsp salt
  • ¼ cup of chopped fresh cilantro
  • 2 tbsp white vinegar
  • 3 tbsp chili powder
  • 2 chipotle peppers in adobo sauce
  • ½ tsp pepper
  • 2 tsp ground cumin
  • 2 tbsp lime juice
  • 1 jar mango salsa

Optional: chopped avocado, cubed fresh pineapple, and queso fresco

Procedure

  1. Puree the lime juice, white vinegar, chili powder, cumin, salt, pepper, pineapple cubes, onion, and chipotle peppers using a blender. Add the beer.
  2. Mix the pineapple mixture and pork in a 5- or 6-quart slow cooker. Cook with a cover over low for 6 to 8 hours or until the pork becomes tender. Break the pork by stirring.
  3. Combine salsa and cilantro. Use a slotted spoon and place the pork mixture in the tortillas.
  4. Put the salsa on top and top with the optional ingredients if you want.

Conclusion

With these recipes, you can now find the ideal Mexican dish to serve if you are craving something easy and light or thinking of a great dinner to serve. Whatever the occasion is, you can find an ideal Mexican meal for it.

 

https://www.delish.com/cooking/g1393/traditional-mexican-food-0710/

https://www.goodhousekeeping.com/food-recipes/g3674/best-mexican-recipes/

https://www.tasteofhome.com/collection/mexican-foods-take/