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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Chipotle-marinated sirloin seared in a cast iron skillet and sliced over jasmine rice with sautéed peppers and onions, black beans, corn, tomatoes, romaine and guacamole.
Cauliflower roasted in smoky chipotle adobo until crisp at the edges, tucked into corn tortillas with lime crema. A vegetarian taco with plenty of char and heat.
A Mexican chocoflan with a caramel-coated mold holding a cream cheese flan layer baked first, then a chocolate cake batter with cocoa and instant coffee baked over it, chilled and unmolded.
A warm, savoury blend of chili powder, garlic, smoked paprika, cumin and oregano for homemade chorizo flavour on meats and vegetables. Mixed in minutes and stored in a jar.
Steak marinated in a blended chipotle in adobo, red wine vinegar, honey, lime and cilantro marinade, seared, sliced against the grain, cubed and flashed again in the pan with reserved marinade.
Creamy, cheesy enchiladas made with leftover rotisserie chicken, cream cheese, sour cream, and canned enchilada sauce. Ready in under an hour with 15-minute prep.
Tender seasoned pork carnitas and peppers folded through penne in a chili-spiced cream and parmesan sauce, finished with cilantro, avocado and tomato. All the flavours of carnitas in a pasta bowl.
The ultimate fun party salad: seasoned taco beef, black beans, cheese, tomatoes and crunchy nacho chips over romaine, coated in a creamy salsa-ranch dressing and served in crisp tortilla bowls.
Mini corn tortillas filled with shredded chipotle-spiced baked chicken and cheese, crisped in the oven, and served with a blended chipotle verde salsa.
A whole chuck roast rubbed with chipotle and smoked paprika cooks in orange juice and honey until it shreds at a fork's touch, then fills warm taco shells under a tangy jalapeño lime yogurt.
Salsa verde chicken is shredded over crisp baked tostadas spread with cumin-spiced refried beans, then crowned with quick-pickled red onion, cilantro and cotija.
Butterflied raw shrimp cured in lime juice with salt and pepper, tossed in a blended green sauce of cucumber, serrano, jalapeño, cilantro and garlic, with red onion, cucumber half moons and avocado on top.
Chicken strips marinated in lime, cumin, chilli and garlic, seared with onion and peppers and piled into warm tortillas with avocado, lettuce, coriander, salsa, soured cream and cheddar.
Chunky mashed avocado with minced onion, garlic, lime juice, cumin and jalapeño, finished with fresh cilantro. The guacamole keeps its coarse texture and a gentle warmth.
Mexican10 minMakes about 2 cups343 kcalGluten-freeDairy-freeEgg-freeDiabetic
Small foil-wrapped burritos filled with spiced ground chicken, Mexican rice, pinto beans, cheddar, pico de gallo and sour cream, baked until hot through.
Chicken thighs are pressure-cooked with ancho and chipotle chiles, tomatoes and spices, blended into a smooth sauce, shredded, then rolled in tortillas and baked under cheese.
Crisp-fried corn tortillas carry a warm layer of refried beans, taco-seasoned beef and melted cheddar. The flat, crunchy base makes every bite a mix of creamy beans and browned meat.
MexicanDinner, Main Course30 minServes 12205 kcalGluten-freeEgg-freeDiabetic
In this elotes recipe, grilled corn is covered in a creamy mayo and sour cream mixture before being topped with chili powder, cotija cheese, and lime juice.
A classic red enchilada sauce built on a flour roux with tomato passata, chicken broth, oregano, cumin and paprika, sweetened with a little brown sugar.
Chicken enchiladas rolled in corn tortillas under a blended tomatillo, chile and cilantro sauce, finished with a sour cream and cream pour and melted Monterey jack.
A baked casserole of shredded chicken and instant rice in a creamy fajita-seasoned sauce with tomatoes, chilies, onion and bell pepper, finished with melted Mexican blend cheese.
Flank steak, chicken and shrimp, each seasoned and marinated separately, grilled or seared with peppers, jalapeño and onion. A mixed fajita platter for serving with warm tortillas.
A large shareable crunchwrap of taco-seasoned ground chicken, black beans, guacamole, lettuce, tomatoes and tostada shells folded in overlapping flour tortillas and toasted in a skillet.
White fish fillets marinated in lime, chipotle, jalapeño, garlic and coriander, seared until golden and flaked into warmed tortillas with lightly pickled red cabbage and a sour cream and sriracha pink sauce.
Black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro and jalapeño tossed in a lime, olive oil and white wine vinegar dressing spiced with chili powder and cumin. Chilling lets the sharp edges soften and the flavours blend.
Dried black beans simmered in a big pot with onion, garlic and lard or olive oil, salted only near the end and finished with epazote and a slit serrano. Some beans can be mashed back in if a thicker broth is wanted.
Chipotle-marinated chicken griddled with poblano peppers, sweetcorn and spring onions, served in the pepper halves with a charred corn salsa and a yoghurt-tahini lime sauce, finished with pomegranate.
Chargrilled hispi cabbage wedges over quinoa, topped with a bright cashew, lime and herb mole and a chunky salsa macha of fried chillies, garlic, peanuts and seeds, with feta, radish and micro herbs.
Chargrilled corn on the cob slathered with a blended chipotle adobo mayonnaise, rolled in grated parmesan and dusted with ancho chili powder, lime wedges on the side.