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Mexican Recipes

Browse Mexican recipes with ingredients, instructions, estimated nutrition, and related recipe discovery from Recipe Finder.

Filters: Cuisine: Mexican
3 matches Page 1 of 1
Mexican • Latin America
ID 170

Chiles en Nogada

Mexican Celebration Stuffed Peppers Walnut Sauce
Cook time 120 min
Difficulty Hard
Portion Single

chiles-en-nogada

Ingredients: Poblano chiles (2), Ground pork or beef (150 g), Onion, finely chopped (1/2 small), Garlic, minced (2 cloves), Tomato, chopped (1/2 cup), Apple & pear, diced (1/4 cup each), Plantain, diced (optional) (1/4 cup), Raisins & almonds, chopped (1 tbsp each), Cinnamon & cloves, ground (pinch each), Walnuts (soaked, skinned) (3/4 cup), Milk or cream (1/2 cup), Fresh cheese (queso fresco) (2 tbsp), Sugar & salt (to taste), Pomegranate seeds & parsley (for garnish)

1162.9 kcal 51.2 protein 71.4 fat 76.1 carbs
Confidence 84% High protein
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Step 1: Char poblanos over flame or broiler until blistered; steam covered 10 minutes. Peel skin, slit lengthwise, and remove seeds carefully.
Step 2: Picadillo: Sauté onion and garlic; add meat and brown. Stir in tomato, diced fruits, raisins, almonds, and spices; simmer until thick. Cool to warm.
Step 3: Nogada: Soak walnuts in hot water 10 minutes, then in milk 20 minutes. Peel if needed. Blend walnuts with milk/cream and queso fresco; season lightly with sugar and salt.
Step 4: Stuff chiles with picadillo. Spoon nogada over at room temperature. Garnish with pomegranate seeds and parsley.
Step 5: Serve traditionally at room temp; batter-frying is a regional variant but not required.

Mexican • Latin America
ID 161

Tacos al Pastor

Mexican Street Food Pork Grilled
Cook time 90 min
Difficulty Medium
Portion Single

tacos-al-pastor

Ingredients: Pork shoulder, thinly sliced (150 g), Dried guajillo chiles (stemmed/seeded) (2), Achiote paste (1 tsp), White vinegar (1 tbsp), Pineapple juice (2 tbsp), Garlic (1 clove), Dried oregano (1/2 tsp), Ground cumin (1/2 tsp), Kosher salt (1/2 tsp), Black pepper (1/4 tsp), Pineapple, small chunks (1/4 cup), Corn tortillas (3), White onion, finely diced (2 tbsp), Cilantro, chopped (2 tbsp), Lime wedges (2)

259.4 kcal 7 protein 6 fat 46.1 carbs
Confidence 93%
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Step 1: Toast guajillos 30 seconds per side; soak in hot water 10 minutes.
Step 2: Blend softened chiles with achiote, vinegar, pineapple juice, garlic, oregano, cumin, salt, and pepper into a smooth adobo.
Step 3: Marinate pork 4–24 hours. Skewer or lay in single layer.
Step 4: Grill or pan-sear over high heat until edges char and caramelize; rest 5 minutes, chop.
Step 5: Warm tortillas, fill with pork, pineapple, onion, cilantro; finish with lime.

Mexican • Latin America
ID 169

Tamales Rojos de Puerco

Mexican Steamed Pork Holiday
Cook time 120 min
Difficulty Hard
Portion Single

tamales-rojos-de-puerco

Ingredients: Dried corn husks (4), Masa harina (1 cup), Lard or vegetable shortening (3 tbsp), Baking powder (1/2 tsp), Salt (1/2 tsp), Warm chicken stock (3/4 cup), Cooked pork, shredded (150 g), Dried guajillo chiles (3), Dried ancho chile (1), Garlic (2 cloves), Ground cumin & Mexican oregano (1/2 tsp each), White vinegar (1 tbsp)

978.9 kcal 95.9 protein 38.6 fat 43.3 carbs
Confidence 84% High protein
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Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.