Personally, Mexican recipes are my best. I pour my soul and mind into these recipes whenever I’m making them because they sit so well and come out great and yummy! I love every part of Mexican meals, but I will release these 25 recipes for dinner today. When you wear your cowboy hat to enjoy these recipes with your families or weekend guests, it’s worth your time and soul.
I fell in love with Mexican meals because of the rich steaks and meaty meals that are salivating right from the fire. The flavors, the spices, the way each ingredient comes together to create something magical – it’s all part of what makes Mexican cuisine so special to me. These recipes aren’t just food; they’re a celebration of culture, tradition, and the joy of sharing a meal with loved ones.
1. Beef and Bean Burritos
These bad boys are like a flavor explosion in your mouth! The savory beef and creamy beans wrapped in a warm tortilla? Literally to die for.
Ingredients:
- Ground beef ($5.99/lb)
- Refried beans ($1.50/can)
- Large flour tortillas ($3.99/pack of 8)
- Shredded cheddar cheese ($2.99/8oz)
- Diced tomatoes ($1.50/can)
- Sour cream ($2.50/16oz)
- Taco seasoning ($0.99/packet)
- Cook time: 30 minutes
Instructions:
- Brown that beef in a skillet over medium heat (about 8 mins, keep stirring!)
- Drain the excess fat ’cause we’re not about that greasy life
- Sprinkle in the taco seasoning and stir it up
- Heat those refried beans in a separate pan (5 mins should do it)
- Warm up your tortillas in the microwave for like 30 seconds
- Now for the fun part! Lay out a tortilla and spread some beans down the middle
- Top with the seasoned beef, cheese, tomatoes, and a dollop of sour cream
- Fold in the sides and roll that burrito up tight
- Optional but totally worth it: Give it a quick sear in a pan to crisp up the outside
2. Chicken Enchiladas
These are seriously addictive. The tender chicken and gooey cheese smothered in tangy enchilada sauce? It’s comfort food that hits different.
Ingredients:
- Shredded cooked chicken ($4.99/lb)
- Corn tortillas ($2.50/pack of 12)
- Red enchilada sauce ($2.99/can)
- Shredded Monterey Jack cheese ($3.50/8oz)
- Diced onion ($0.99/lb)
- Chopped cilantro ($0.99/bunch)
- Sour cream ($2.50/16oz)
- Cook time: 45 minutes
Instructions:
- Preheat your oven to 350°F (175°C) ’cause we’re about to get baking
- Mix the shredded chicken with half the enchilada sauce in a bowl
- Warm up those corn tortillas in the microwave (30 secs) to make ’em pliable
- Take a tortilla, fill it with the chicken mix, and roll it up
- Place it seam-side down in a baking dish. Repeat until you’ve used all the filling
- Pour the rest of the enchilada sauce over the top. Don’t be shy!
- Sprinkle a generous amount of cheese over everything
- Pop it in the oven for about 20 minutes, or until the cheese is all melty and bubbly
- Let it cool for a few mins (I know it’s hard to wait!)
- Serve it up with a sprinkle of cilantro, diced onion, and a dollop of sour cream
3. Pork Carnitas Tacos
These tacos are straight fire! The pork is crispy on the outside, tender on the inside, and packed with flavor that’ll make your taste buds dance.
Ingredients:
- Pork shoulder ($3.99/lb)
- Corn tortillas ($2.50/pack of 12)
- Oranges ($0.99/lb)
- Limes ($0.50 each)
- Garlic cloves ($0.50/head)
- Cumin ($1.99/bottle)
- Oregano ($1.50/bottle)
- Bay leaves ($2.99/jar)
- Cilantro ($0.99/bunch)
- Diced onion ($0.99/lb)
- Cook time: 4 hours (mostly hands-off)
Instructions:
- Cut that pork shoulder into big chunks (like 2-inch pieces)
- Season it generously with salt, pepper, cumin, and oregano
- Heat up some oil in a large pot and brown the pork on all sides (about 10 mins)
- Toss in some smashed garlic cloves, bay leaves, the juice of 2 oranges, and 2 limes
- Add enough water to barely cover the meat
- Bring it to a boil, then turn it down low and let it simmer for like 3 hours
- When the meat’s super tender, take it out and shred it with two forks
- Here’s the key: spread the shredded pork on a baking sheet and broil it for a few mins to get those crispy edges
- Warm up your tortillas (you can do this in a dry skillet for extra flavor)
- Load up those tacos with the crispy pork, top with diced onion and cilantro
- Squeeze some fresh lime juice over the top for that extra zing
4. Chiles Rellenos
These are like a warm hug for your taste buds. The combo of the smoky, slightly spicy poblano and the gooey cheese inside a crispy egg batter? It’s basically heaven on a plate.
Ingredients:
- Poblano peppers ($1.99/lb)
- Queso Oaxaca or Monterey Jack cheese ($4.50/8oz)
- Eggs ($2.99/dozen)
- All-purpose flour ($0.50/lb)
- Vegetable oil for frying ($2.99/32oz bottle)
- Tomato sauce ($1.50/can)
- Onion ($0.99/lb)
- Garlic ($0.50/head)
- Cook time: 1 hour
Instructions:
- Char those poblanos over an open flame or under the broiler until the skin is blistered
- Throw them in a plastic bag to steam for 10 mins (makes peeling way easier)
- Peel off the charred skin, make a slit, and carefully remove the seeds
- Stuff each pepper with a thick slice of cheese
- Separate your eggs and beat the whites until stiff peaks form
- Fold in the yolks and a bit of flour to make the batter
- Heat oil in a deep pan (you want it about 350°F)
- Dip each stuffed pepper in the batter and fry until golden brown (about 3 mins per side)
- For the sauce, blend tomatoes, onion, and garlic, then simmer for 10 mins
- Serve the chiles rellenos topped with the warm sauce
5. Shrimp Fajitas
These fajitas are a straight-up flavor party. The juicy shrimp with the smoky, charred veggies? It’s like a beach vacay for your mouth.
Ingredients:
- Large shrimp, peeled and deveined ($9.99/lb)
- Bell peppers (various colors) ($1.50 each)
- Onion ($0.99/lb)
- Lime ($0.50 each)
- Fajita seasoning ($1.99/packet)
- Flour tortillas ($3.99/pack of 8)
- Avocado ($1.50 each)
- Sour cream ($2.50/16oz)
- Cook time: 25 minutes
Instructions:
- Slice those peppers and onions into thin strips
- Toss the shrimp with fajita seasoning and a squeeze of lime
- Heat a cast-iron skillet until it’s smoking hot
- Throw in the veggies and cook until they’re slightly charred but still crisp (about 5 mins)
- Set the veggies aside and add the shrimp to the pan
- Cook the shrimp for about 2 mins per side (they cook fast, don’t overdo it!)
- Mix the shrimp and veggies back together in the pan
- Warm your tortillas (pro tip: directly over a gas flame for 10 seconds each side)
- Serve with sliced avocado and sour cream on the side
6. Pozole Rojo
This soup is like a warm, spicy hug in a bowl. The tender pork and hominy swimming in that rich, red broth? It’s basically liquid comfort.
Ingredients:
- Pork shoulder ($3.99/lb)
- Hominy ($1.99/can)
- Dried guajillo and ancho chiles ($2.99/bag)
- Garlic ($0.50/head)
- Onion ($0.99/lb)
- Oregano ($1.50/bottle)
- Bay leaves ($2.99/jar)
- Radishes, lettuce, and lime for garnish ($3.50 total)
- Cook time: 3 hours
Instructions:
- Cut the pork into chunks and simmer in a large pot of water with garlic, onion, and bay leaves
- Meanwhile, soak the dried chiles in hot water for 30 mins
- Blend the softened chiles with some of their soaking liquid to make a smooth paste
- After the pork’s been simmering for 2 hours, add the chile paste and hominy
- Let it all simmer together for another hour until the pork is super tender
- Season with oregano, salt, and pepper to taste
- Serve hot with chopped radishes, shredded lettuce, and lime wedges on top
7. Tamales
These little packages of joy are the definition of labor of love. The soft, steamy masa surrounding savory fillings? It’s like unwrapping a delicious present.
Ingredients:
- Masa harina ($2.99/bag)
- Lard or vegetable shortening ($2.50/lb)
- Corn husks ($3.99/bag)
- Chicken or pork for filling ($4.99/lb)
- Chili sauce ($2.99/can)
- Baking powder ($1.99/can)
- Cook time: 3 hours (plus overnight soaking for corn husks)
Instructions:
- Soak those corn husks in warm water overnight
- Mix the masa harina with lard, baking powder, and broth until it’s smooth
- Cook your chosen filling (shredded chicken or pork) with chili sauce
- Spread a thin layer of masa on each husk, add a spoonful of filling
- Fold the sides of the husk over, then the bottom up
- Stand the tamales upright in a steamer basket
- Steam for about 90 mins until the masa is firm and pulls away from the husk easily
8. Carne Asada
This isn’t just grilled beef, it’s a flavor explosion. The char from the grill mixed with the zesty marinade? It’s like a fiesta for your taste buds.
Ingredients:
- Flank or skirt steak ($8.99/lb)
- Orange ($0.99/lb)
- Lime ($0.50 each)
- Garlic ($0.50/head)
- Cilantro ($0.99/bunch)
- Jalapeño ($0.25 each)
- Soy sauce ($2.99/bottle)
- Cumin ($1.99/bottle)
- Cook time: 20 minutes (plus 2-4 hours marinating)
Instructions:
- Blend orange juice, lime juice, garlic, cilantro, jalapeño, soy sauce, and cumin
- Marinate the steak in this mixture for 2-4 hours in the fridge
- Heat your grill or grill pan until it’s screaming hot
- Grill the steak for about 4-5 mins per side for medium-rare
- Let it rest for 10 mins (I know it’s hard, but trust me on this)
- Slice against the grain and serve with warm tortillas and your fave toppings
9. Quesadillas
These are the ultimate cheesy comfort food. The crispy tortilla giving way to that melty, gooey cheese center? It’s like a warm, delicious hug.
Ingredients:
- Large flour tortillas ($3.99/pack of 8)
- Shredded cheese blend ($3.50/8oz)
- Optional fillings: chicken, beef, or veggies ($3-5 depending on choice)
- Butter ($3.99/lb)
- Salsa ($2.99/jar)
- Guacamole ($3.99/container)
- Sour cream ($2.50/16oz)
- Cook time: 15 minutes
Instructions:
- Heat a large skillet over medium heat
- Lightly butter one side of a tortilla and place it butter-side down in the skillet
- Sprinkle a generous amount of cheese over half the tortilla
- Add any additional fillings you’re craving
- Fold the empty half of the tortilla over the fillings
- Cook for about 2-3 mins until golden brown, then flip
- Cook for another 2-3 mins until both sides are crispy and the cheese is all melty
- Slice into wedges and serve with salsa, guac, and sour cream for dipping
10. Chilaquiles
This is next-level breakfast food. The combo of crispy-yet-saucy tortilla chips with eggs and cheese? It’s like a hangover cure sent from the Mexican gods.
Ingredients:
- Corn tortillas ($2.50/pack of 12) or tortilla chips ($2.99/bag)
- Red or green salsa ($2.99/jar)
- Eggs ($2.99/dozen)
- Queso fresco ($3.99/8oz)
- Onion ($0.99/lb)
- Cilantro ($0.99/bunch)
- Vegetable oil ($2.99/32oz bottle)
- Cook time: 25 minutes
Instructions:
- If using whole tortillas, cut into triangles and fry until crispy (or just use chips)
- In a large skillet, heat your chosen salsa until it’s simmering
- Add the chips to the salsa and toss to coat (you want them softened but not soggy)
- Make little wells in the chips and crack eggs directly into them
- Cover and let the eggs cook to your liking (about 5 mins for set whites and runny yolks)
- Top with crumbled queso fresco, diced onion, and cilantro
- Serve immediately while it’s still hot and saucy
11. Mole Poblano
This sauce is like the crown jewel of Mexican cuisine. It’s rich, complex, and slightly chocolatey. Paired with tender chicken? It’s a flavor journey you never want to end.
Ingredients:
- Chicken pieces ($4.99/lb)
- Dried chilies (ancho, pasilla, mulato) ($2.99/bag each)
- Tomatoes ($1.99/lb)
- Onion ($0.99/lb)
- Garlic ($0.50/head)
- Peanuts ($2.99/bag)
- Raisins ($2.50/box)
- Sesame seeds ($3.99/jar)
- Dark chocolate ($2.99/bar)
- Cinnamon, cloves, anise ($1.99 each)
- Cook time: 3-4 hours
Instructions:
- Toast the dried chilies, then soak in hot water for 30 mins
- Roast the tomatoes, onion, and garlic until charred
- Toast the nuts, seeds, and spices until fragrant
- Blend all these ingredients with the softened chilies to make a smooth paste
- Fry this paste in oil, then add chicken broth and simmer for 2 hours
- Add a square of dark chocolate near the end and stir until melted
- Meanwhile, cook your chicken pieces (you can poach or grill them)
- Serve the chicken smothered in the rich mole sauce
12. Tacos al Pastor
These tacos are a flavor bomb in your mouth. The sweet pineapple with the spicy, tangy pork? It’s like a street food dream come true.
Ingredients:
- Pork shoulder ($3.99/lb)
- Pineapple ($2.99 each)
- Achiote paste ($2.99/package)
- Guajillo chilies ($2.99/bag)
- Onion ($0.99/lb)
- Garlic ($0.50/head)
- Vinegar ($1.99/bottle)
- Corn tortillas ($2.50/pack of 12)
- Cilantro ($0.99/bunch)
- Cook time: 3-4 hours (plus overnight marinating)
Instructions:
- Blend achiote, guajillo chilies, pineapple, onion, garlic, and vinegar for the marinade
- Slice the pork thinly and marinate overnight
- If you have a vertical spit, stack the meat. If not, lay it flat on a baking sheet
- Roast at 350°F for about 3 hours, basting occasionally
- Slice off crispy bits of meat as it cooks
- Serve in warm corn tortillas with diced pineapple, onion, and cilantro
- Don’t forget a squeeze of lime!
13. Sopa de Tortilla
This soup is like a warm, spicy hug in a bowl. The crispy tortilla strips soaking up that rich tomato broth? It’s comfort food with a kick.
Ingredients:
- Corn tortillas ($2.50/pack of 12)
- Tomatoes ($1.99/lb)
- Onion ($0.99/lb)
- Garlic ($0.50/head)
- Chipotle in adobo ($1.99/can)
- Chicken broth ($2.99/32oz)
- Avocado ($1.50 each)
- Queso fresco ($3.99/8oz)
- Lime ($0.50 each)
- Cook time: 45 minutes
Instructions:
- Cut tortillas into strips and fry until crispy (or bake for a healthier option)
- Blend tomatoes, onion, garlic, and chipotle until smooth
- Fry this sauce in oil until it darkens and thickens
- Add chicken broth and simmer for 20 mins
- Serve the soup hot, topped with tortilla strips, diced avocado, crumbled queso fresco
- Finish with a squeeze of lime juice
14. Elote (Mexican Street Corn)
This isn’t your average corn on the cob. The smoky char mixed with creamy, tangy toppings? It’s like summer on a stick, but way more exciting.
Ingredients:
- Corn on the cob ($0.50 each)
- Mayonnaise ($2.99/jar)
- Mexican crema or sour cream ($2.50/16oz)
- Cotija cheese ($3.99/8oz)
- Chili powder ($1.99/bottle)
- Lime ($0.50 each)
- Cook time: 15 minutes
Instructions:
- Grill your corn until it’s got some nice char marks (about 10 mins, turning occasionally)
- Mix equal parts mayo and Mexican crema
- Brush this mixture all over your hot corn
- Roll the corn in crumbled cotija cheese
- Sprinkle with chili powder and a squeeze of lime juice
- Serve immediately and prepare for your taste buds to do a happy dance
15. Calabacitas con Queso
This veggie dish is like summer in a skillet. The tender squash with sweet corn and melty cheese? It’s so good, you might forget it’s healthy.
Ingredients:
- Zucchini and yellow squash ($1.99/lb)
- Corn kernels ($1.50/can or $0.50/ear if fresh)
- Onion ($0.99/lb)
- Tomatoes ($1.99/lb)
- Jalapeño ($0.25 each)
- Queso fresco ($3.99/8oz)
- Oregano ($1.50/bottle)
- Cook time: 30 minutes
Instructions:
- Dice the squash, onion, and tomatoes
- Mince the jalapeño (remove seeds if you want it milder)
- Sauté the onion in a large skillet until translucent
- Add the squash and corn, cook until the squash is tender
- Toss in tomatoes and jalapeño, cook for a few more minutes
- Season with oregano, salt, and pepper
- Top with crumbled queso fresco and let it get all melty
- Serve as a side dish or stuff it in warm tortillas for veggie tacos
16. Cochinita Pibil
This pork dish is like a flavor explosion in slow motion. The tender, tangy meat practically melts in your mouth, with a kick that’ll make you weak in the knees.
Ingredients:
- Pork shoulder ($3.99/lb)
- Achiote paste ($2.99/package)
- Orange juice ($2.99/64oz)
- Banana leaves ($3.99/package)
- Red onion ($1.29/lb)
- Habanero pepper ($0.50 each)
- Corn tortillas ($2.50/pack of 12)
- Cook time: 4 hours
Instructions:
- Blend achiote paste with orange juice, garlic, and spices
- Marinate the pork in this mixture overnight
- Line a baking dish with banana leaves
- Place the marinated pork in the dish and cover with more banana leaves
- Bake at 325°F for about 4 hours until the pork is super tender
- While it’s cooking, pickle some red onions in lime juice and oregano
- Shred the pork and serve with the pickled onions and warm tortillas
17. Albondigas Soup
This soup is like a warm hug from your abuela, even if you don’t have one. The juicy meatballs and the light, veggie-packed broth? It’s comfort in a bowl.
Ingredients:
- Ground beef ($5.99/lb)
- Rice ($1.99/lb)
- Eggs ($2.99/dozen)
- Mint leaves ($1.99/bunch)
- Carrots ($1.50/lb)
- Potatoes ($0.99/lb)
- Zucchini ($1.99/lb)
- Tomatoes ($1.99/lb)
- Chicken broth ($2.99/32oz)
- Cook time: 1 hour
Instructions:
- Mix ground beef with uncooked rice, egg, mint, and spices
- Form into small meatballs
- Bring chicken broth to a boil in a large pot
- Add chopped carrots and potatoes, simmer for 10 minutes
- Gently drop in the meatballs, cook for 15 minutes
- Add zucchini and tomatoes, simmer for another 10 minutes
- Serve hot with a sprinkle of fresh cilantro
18. Chiles en Nogada
This dish is like Mexico on a plate – literally, it’s got the colors of the flag. The combo of sweet, savory, and creamy flavors? Mind-blowing.
Ingredients:
- Poblano peppers ($1.99/lb)
- Ground pork ($4.99/lb)
- Fruits (apple, pear, peach) ($3.99 total)
- Walnuts ($5.99/lb)
- Cream cheese ($2.99/8oz)
- Milk ($2.99/gallon)
- Pomegranate seeds ($3.99/container)
- Egg ($2.99/dozen)
- Flour ($0.50/lb)
- Cook time: 2 hours
Instructions:
- Char and peel poblanos, make a slit and remove seeds
- Cook ground pork with diced fruits and spices for the filling
- Stuff the peppers with this mixture
- For the nogada sauce, blend walnuts, cream cheese, and milk until smooth
- Dip stuffed peppers in beaten egg, then flour
- Fry until golden brown
- Serve peppers topped with nogada sauce and pomegranate seeds
19. Flautas
These crispy rolled tacos are like a party for your mouth. The crunchy outside giving way to juicy filling? It’s textural heaven.
Ingredients:
- Corn tortillas ($2.50/pack of 12)
- Shredded chicken ($4.99/lb)
- Vegetable oil ($2.99/32oz bottle)
- Queso fresco ($3.99/8oz)
- Lettuce ($1.99/head)
- Tomatoes ($1.99/lb)
- Avocado ($1.50 each)
- Sour cream ($2.50/16oz)
- Cook time: 30 minutes
Instructions:
- Mix shredded chicken with some salsa or spices
- Warm tortillas to make them pliable
- Place chicken mixture on one end of each tortilla and roll tightly
- Secure with toothpicks if needed
- Heat oil in a skillet and fry the flautas until crispy (about 2-3 mins per side)
- Drain on paper towels
- Serve topped with crumbled queso fresco, shredded lettuce, diced tomatoes, avocado, and a dollop of sour cream
20. Tinga de Pollo
This shredded chicken dish is like a flavor bomb in your mouth. The smoky chipotle mixed with tangy tomatoes? It’s gonna make your taste buds dance.
Ingredients:
- Chicken breast ($4.99/lb)
- Onion ($0.99/lb)
- Tomatoes ($1.99/lb)
- Chipotle peppers in adobo ($1.99/can)
- Chicken broth ($2.99/32oz)
- Tostadas ($2.99/package)
- Avocado ($1.50 each)
- Crema ($2.50/16oz)
- Cook time: 1 hour
Instructions:
- Poach chicken breasts until cooked through, then shred
- Blend tomatoes and chipotles until smooth
- Sauté sliced onions until golden
- Add tomato-chipotle mixture to the onions and simmer
- Stir in shredded chicken and some broth, let it all simmer together
- Serve on tostadas, topped with sliced avocado and a drizzle of crema
21. Ceviche
This dish is like a beach vacation in your mouth. The zesty citrus-cooked fish with crisp veggies? It’s refreshing AF.
Ingredients:
- White fish (like tilapia or snapper) ($8.99/lb)
- Lime juice ($0.50 each, need about 10)
- Tomatoes ($1.99/lb)
- Red onion ($1.29/lb)
- Jalapeño ($0.25 each)
- Cilantro ($0.99/bunch)
- Avocado ($1.50 each)
- Tostadas or tortilla chips ($2.99/package)
- Cook time: 30 minutes (plus 2-3 hours marinating)
Instructions:
- Dice fish into small cubes
- Marinate fish in lime juice for 2-3 hours until it turns opaque
- Dice tomatoes, onion, and jalapeño
- Mix veggies with the “cooked” fish
- Add chopped cilantro, salt, and pepper to taste
- Serve with diced avocado on top and tostadas or chips on the side
22. Huevos Rancheros
This breakfast dish is like a fiesta for your morning. The runny eggs on crispy tortillas with that spicy sauce? It’s a wake-up call your taste buds will thank you for.
Ingredients:
- Eggs ($2.99/dozen)
- Corn tortillas ($2.50/pack of 12)
- Canned black beans ($0.99/can)
- Tomatoes ($1.99/lb)
- Onion ($0.99/lb)
- Jalapeño ($0.25 each)
- Queso fresco ($3.99/8oz)
- Avocado ($1.50 each)
- Cook time: 25 minutes
Instructions:
- Blend tomatoes, onion, jalapeño for the sauce
- Simmer this sauce until it thickens a bit
- Crisp up the tortillas in a skillet
- Warm up the black beans
- Fry eggs to your liking (runny yolks are traditional)
- Assemble: tortilla, beans, eggs, sauce
- Top with crumbled queso fresco and sliced avocado
23. Enfrijoladas
These are like enchiladas, but make it bean. The tortillas smothered in velvety bean sauce? It’s pure comfort food magic.
Ingredients:
- Corn tortillas ($2.50/pack of 12)
- Black beans ($0.99/can)
- Chicken broth ($2.99/32oz)
- Onion ($0.99/lb)
- Garlic ($0.50/head)
- Queso fresco ($3.99/8oz)
- Crema ($2.50/16oz)
- Avocado ($1.50 each)
- Cook time: 40 minutes
Instructions:
- Blend beans with some broth, sautéed onion and garlic until smooth
- Warm this sauce in a skillet
- Quickly dip tortillas in the warm bean sauce
- Fill with shredded chicken or cheese
- Roll up and place seam-side down in a dish
- Pour more bean sauce over the top
- Sprinkle with queso fresco
- Serve with a drizzle of crema and sliced avocado
24. Tlayudas
Think Mexican pizza, but way cooler. The huge crispy tortilla loaded with toppings? It’s like a flavor fiesta in every bite.
Ingredients:
- Large corn tortillas ($3.99/pack)
- Refried beans ($1.50/can)
- Oaxaca cheese ($4.50/8oz)
- Avocado ($1.50 each)
- Tomatoes ($1.99/lb)
- Shredded lettuce ($1.99/head)
- Sliced radishes ($1.29/bunch)
- Salsa ($2.99/jar)
- Meat of choice (optional) ($4.99-$8.99/lb)
- Cook time: 20 minutes
Instructions:
- Spread refried beans on a large tortilla
- Top with shredded Oaxaca cheese
- Add your choice of meat if using
- Grill or bake until the tortilla is crispy and cheese is melted
- Top with sliced avocado, tomatoes, lettuce, and radishes
- Drizzle with salsa
- Cut into wedges and serve immediately
25. Camarones a la Diabla
These spicy shrimp are like a flavor explosion in your mouth. The fiery sauce coating plump shrimp? It’s hellishly good.
Ingredients:
- Large shrimp, peeled and deveined ($9.99/lb)
- Dried chili peppers (guajillo, ancho) ($2.99/bag each)
- Garlic ($0.50/head)
- Onion ($0.99/lb)
- Tomato paste ($0.99/can)
- Butter ($3.99/lb)
- Lime ($0.50 each)
- Rice for serving ($1.99/lb)
- Cook time: 30 minutes
Instructions:
- Soak dried chilies in hot water until soft
- Blend chilies with garlic, onion, and tomato paste
- Melt butter in a large skillet
- Sauté shrimp until pink, then remove from pan
- Add the chili sauce to the pan and simmer until it thickens
- Return shrimp to the pan and coat with the sauce
- Squeeze lime juice over the top
- Serve over rice with extra lime wedges
Conclusion
These 25 Mexican dinner recipes are sure to spice up your mealtime. Remember, it’s all about pouring your heart into the cooking process. So put on that cowboy hat, fire up the grill, and get ready to make some mouthwatering dishes. Whether you’re cooking for family or entertaining guests, these recipes will bring the rich, savory flavors of Mexico right to your table.
