This authentic Mexican food will guide you through Mexico, hitting regional specialties and loved dishes around the country. You can make flour tortillas yourself at home, or pick up a bag of masa harina to make your own corn tortillas. And make all of the salsas and guacamole to help celebrate the holidays with your Mexican Christmas food. There’s even a multitude of other tools that will find a Mexican cooking niche within your kitchen, should you find you are frequently preparing these homestyle recipes.
After the choice of a dish, pairing it with Mexican drinks and desserts complements it well to form a complete meal.
1.Pozole
Traditionally, there are three kinds of pozole: red, green, and white. This red pozole calls for either guajillo or pasilla chiles, but you can use both since they complement each other well.
“This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life’s blessings, but pozole is good any time of year.” —Taste of Home Test Kitchen
Pozole Ingredients
Dried guajillo or pasilla chiles: Guajillo chiles have a fruity and smoky flavor, and pasilla chiles can be earthy and smoky. If you’re thinking about your heat levels, guajillo chiles tend to be slightly spicier than pasilla.
Dried ancho chiles: This is the dried form of poblano peppers, a not-so-spicy but very flavor-forward green pepper (and one of my personal favorites).
Cubed pork: As the pork simmers in the broth, it becomes tender. Since it’s milder, it gets infused with the other flavors.
Onion: When it comes to onion types, yellow or sweet onions are best for a dish like this. They add savoriness and a little bit of sweetness.
Garlic cloves: Garlic adds depth and savory flavor. If you can, mince it fresh yourself. That will taste better than pre-minced options.
Chicken broth: The liquid base, chicken broth adds the richness and flavor to the soup (with additional protein).
Hominy: This is dried corn, a fundamental ingredient in the making of pozole, contributing texture and flavor. Hominy is rich in nutrients and prepared in a way that may help it be better digested.
Mexican oregano: You’re probably used to Mediterranean oregano, but Mexican oregano lends the most authentic flavor—it has notes of citrus, pepper and licorice.
Lime (optional): A little burst of acid and citrus zest can brighten up the dish.
Radishes (optional): Radishes add a freshness and a crunch.
Avocado (optional): Diced avocado is creamy and rich, and it can also help soften anything that feels too spicy.
Red onion (optional): Adding red onion imparts zing, crunch, and freshness.
Directions
Step 1: Soak the chiles
In a Dutch oven, saute the chiles in 1 tablespoon of oil over medium heat until heated through, one to two minutes, pressing them with a spatula (but not browning). Transfer the chiles to a bowl using a slotted spoon and add boiling water. Let it soak till softened, which takes about 20 minutes. Now remove the stems and seeds; keep the water aside.
Step 2: Cook the meat
In the Dutch oven, brown the pork in the remaining 1 tablespoon of oil in batches. With the last batch of the pork, sauté the onion and garlic. Return all the pork to the pan, add the broth, and bring to a boil. Reduce the heat, cover, and simmer until the meat is tender, about 30 minutes.
Step 3: Make the soup
Transfer the chiles and the soaking liquid to a blender. Cover and process them until smooth. Strain this through a fine strainer, reserving the pulp and discarding the skins. Add the pulp to the pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with the optional toppings as desired.
Editor’s Tip: Don’t be tempted to rush this process. The process of the meat simmering in the smoky, savory flavors will yield a big payoff.
Nutrition
- 1-1/4 cups: 333 calories,
- 11g fat (3g saturated fat),
- 68mg cholesterol,
- 1588mg sodium,
- 29g carbohydrate (1g sugars, 8g fiber),
- 27g protein.
2.Mexican Street Corn
If you’re an avid street food connoisseur, you’re likely familiar with Mexican street corn, or elote (Spanish for “corn cob”). Our recipe for this summery snack is slathered with a creamy sauce made from mayo and sour cream, then topped with Cotija cheese and chili powder for a bit of heat.
You don’t have to go searching for a street corn vendor to have this Mexican dish. Just grab some ears of corn and fire up the grill!
Ingredients
- 6 medium ears sweet corn
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup minced fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 6 tablespoons Cotija cheese
- 2 to 3 teaspoons chili powder
Directions
Step 1: Remove the silk
Carefully peel back the corn husks until they are about 1 inch away from the bottoms. Remove the silk using a produce brush under running water or by rubbing the cob with a gloved hand.
Step 2: Rewrap the corn
Wrap each ear of corn in its husk and tie with kitchen string
Editor’s Tip: You’ll want to use butcher’s twine here because it is oven-safe. Regular string will not be effective, so do not worry about burning any thing when the corn is baking.
Step 3: Soak the corn
Place the ears of corn in a Dutch oven, and cover them with cold water. Let them soak for 20 minutes and then drain them.
Step 4: Grill the corn
While you’re waiting for the corn to soak, preheat your grill to medium heat.
Grill the corn in their husks, covered, over medium heat until the corn is tender, about 25 to 30 minutes. Turn the ears of corn often.
Editor’s Tip: If you’re using a charcoal grill, cook the corn over direct heat.
Step 5: Brush on the sauce
Combine sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice in a medium bowl. Take each ear of corn and spread the mixture richly over its kernels, tugging back its husk from the cob at the same time.
Step 6: Top with Cotija and chili powder
Sprinkle each ear of corn with Cotija cheese and chili powder and serve them on a platter, or let everyone assemble an ear of corn so the toppings are to their liking. Elote are best served immediately so the mixture remains nice and warm on the crisp corn.
Nutrition
- 1 ear: 278 calories,
- 22g fat (4g saturated fat),
- 14mg cholesterol,
- 245mg sodium,
- 20g carbohydrate (6g sugars, 2g fiber),
- 5g protein.
3.Chicken Street Tacos with Corn-Jicama Salsa
Here’s a light, speedy meal you can enjoy anytime. Preparation is so simple—there’s nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! —Priscilla Gilbert, Indian Harbour Beach, Florida
Ingredients
- 1 cup Mexicorn, drained
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup finely chopped peeled jicama
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- GUACAMOLE:
- 1 medium ripe avocado, peeled and pitted
- 1 small tomato, seeded and chopped
- 4-1/2 teaspoons lime juice
- 1/4 teaspoon salt
- TACOS:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 8 flour tortillas (6 inches), warmed
Directions
- For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving.
- For guacamole, mash avocado in another small bowl. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving.
- In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add the chicken and toss to coat. In a nonstick skillet greased lightly, sauté the chicken until no longer pink.
- Spread each tortilla with 2 tablespoons guacamole; top with chicken and 1/4 cup salsa. Fold tortillas in half
Nutrition
- 2 tacos: 465 calories,
- 16g fat (2g saturated fat),
- 63mg cholesterol,
- 1351mg sodium,
- 49g carbohydrate (5g sugars, 8g fiber),
- 33g protein.
4.Easy Chicken Enchiladas
I have a confession to make: I really don’t like the flavor of leftover chicken. But take that leftover chicken and put it in this easy chicken enchiladas recipe, and I’m all in. Not only is this recipe super simple to make, but it bursts with flavor from salsa, green chiles and savory enchilada sauce. And let’s face it, a generous sprinkle of cheese on top doesn’t hurt either.
Prep time to cooking time, this simple chicken enchilada recipe is ready within an hour; in fact, you can prepare the enchiladas ahead of time, and that makes it an ideal meal for weeknight.
Ingredients
- 1 can (10 ounces) enchilada sauce, divided
- 4 ounces cream cheese, cubed
- 1-1/2 cups salsa
- 2 cups cooked shredded chicken
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 10 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives
Directions
Step 1: Make the enchilada filling
Spoon 1/2 cup enchilada sauce into a greased 13×9-inch baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, two to three minutes. Stir in the chicken, beans and chiles.
Step 2: Fill and roll the enchiladas
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with remaining enchilada sauce, and sprinkle with cheese.
Step 3: Bake the enchiladas
Cover and bake at 350°F until heated through, 25 to 30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition
- 2 enchiladas: 468 calories,
- 13g fat (6g saturated fat),
- 75mg cholesterol,
- 1394mg sodium,
- 51g carbohydrate (6g sugars, 8g fiber),
- 34g protein.
5.Baked Chicken Chalupas
The chalupa entered American consciousness at large around 1999, when Taco Bell introduced its crispy, chewy flatbread filled with seasoned beef, sauce, cheese, lettuce and tomato. It was an instant success, and today people still adore the chalupa and all its variations, including the chicken chalupa.
Ingredients
- 6 corn tortillas (6 inches)
- 2 teaspoons olive oil
- 3/4 cup shredded part-skim mozzarella cheese
- 2 cups chopped cooked chicken breast
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely shredded cabbage
Directions
Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Put the chicken, tomatoes, and seasonings in a large skillet and cook and stir over medium until most of the liquid is gone, 6-8 minutes. Spoon over tortillas. Bake until the tortillas are crispy and the cheese is melted, 15-18 minutes. Top with cabbage.
Nutrition
- 1 chalupa: 206 calories,
- 6g fat (2g saturated fat),
- 45mg cholesterol,
- 400mg sodium,
- 17g carbohydrate (3g sugars, 3g fiber),
- 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
6.Sopes
Sopes are a classic street food of Mexico. They’re always served as snacks. But a cup topped with refried beans, meat and cheese is only the beginning; they can be endlessly customized. Experiment with toppings to see what variation of this sopes recipe is your favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 2 cups masa harina
- 1 teaspoon salt
- 1-1/3 cups warm water
- 1-1/2 cups shredded cooked chicken
- 1 cup salsa, divided
- 1/4 cup shortening
- 1 cup refried beans, warmed
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
Directions
- In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 12 portions; shape into balls and cover with a kitchen towel.
- Working between 2 sheets of plastic wrap, flatten 4 balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat until bottoms are lightly set, 1-2 minutes. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edges of circles to form a 1/2-in. rim. Return to the griddle; cook until bottoms are lightly browned, about 2 minutes. Remove to wire racks. Repeat with remaining dough.
- In a small saucepan, combine chicken and 1/2 cup salsa. Heat over medium-low until warmed through, stirring occasionally. In a large skillet, melt shortening over medium-high heat. Cook sopes until crisp and lightly browned, about 2 minutes on each side. Remove to paper towels to drain.
- To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.
Nutrition
- 1 sope: 179 calories,
- 7g fat (2g saturated fat),
- 19mg cholesterol,
- 380mg sodium,
- 19g carbohydrate (1g sugars, 2g fiber),
- 9g protein.
7.Slow-Cooker Chicken Tortilla Soup
Slow-cooker chicken tortilla soup is easy and delicious. Brown some chicken, then throw it all in the slow cooker and forget about it!
Warm, comforting chicken tortilla soup—and now it’s easier than ever to make. This slow-cooker chicken tortilla soup recipe is the ultimate set-it-and-forget-it meal: it simmers away in the background until the chicken is tender enough to shred with a fork.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14 ounces) fire-roasted diced tomatoes
- 1-1/2 cups frozen corn
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh cilantro
- Crushed tortilla chips
- Optional toppings: Chopped avocado, jalapeno peppers and lime wedges
Directions
Step 1: Brown the chicken
In a large skillet, brown the chicken in oil over medium heat. Transfer the chicken to a 3-quart slow cooker.
Editor’s Tip: If you don’t mind getting an extra pan dirty, you can skip this step and the next, in which we sweat the onions and garlic. If you toss everything into the slow cooker, it will be fine. But this step adds a deep, caramelized flavor that makes the soup really complex.
Step 2: Sweat the onions and garlic
Add the onion to the skillet. Cook and stir until tender, six to eight minutes. Add the garlic. Cook for one minute longer. Transfer the veggies to the slow cooker.
Step 3: Slow-cook the chicken tortilla soup
Stir in the chicken broth, black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt and pepper. Cover and cook on low until the chicken is tender, four to five hours.
Step 4: Shred the chicken
Remove the chicken from the slow cooker. Using two forks, shred the chicken. Return the shredded chicken to the slow cooker. Stir in the cilantro.
Step 5: Top the bowls of soup
Spoon the slow-cooker tortilla soup into serving bowls. Sprinkle bowls with tortilla chips. Serve with chopped avocado, jalapeno wedges or lime wedges if desired.
Nutrition
- 1 cup: 176 calories,
- 4g fat (1g saturated fat),
- 31mg cholesterol,
- 725mg sodium,
- 19g carbohydrate (3g sugars, 4g fiber),
- 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.