If you have always dreamed of making a Mexican meal, then you’ve come to the right place. Here are some authentic Mexican recipes to fulfill that desire. The best part about these recipes is that you do not have to be a gourmet chef; they are actually quite easy to make. Below are recipes for every course of your Mexican meal. You will love how simple they are, and your family and friends will love how delicious they taste.
Guacamole is a staple in any Mexican meal. Whether you eat it on the side of your meal or with chips and a margarita, you really cannot go wrong! Guacamole is great to make because it doesn’t require many ingredients and it does not have to be cooked at all. The most important thing to do when you are making guacamole is to make sure that the avocados are ripe. Check out this recipe from Cooking Channel.
6 ripe avocados
3 limes, juiced
1 medium onion, chopped
1 garlic clove, smashed then minced
2 Serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about ½ cup, finely chopped
Extra-virgin olive oil
Freshly ground black pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocado using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.
Tacos de Carne Asada (Steak Tacos)
Authentic, fresh Mexican tacos? Yes, please! These are truly authentic Mexican tacos because of how small the tortilla is in which they are made. This isn’t a recipe that you put in a hard taco shell; instead you place this delicious meat and vegetables onto a small tortilla. The total time to prepare and cook this recipe from Cooking Channel is only 35 minutes. Although, it is important to notice that the recipe recommends letting the steak tenderize for one hour. It also calls for an ingredient named “salsa de arbol”; the recipe for that can be found here. Simple, delicious, and authentic; you cannot get any better than that!
1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
¼ Cup white onion, coarsely chopped
¼ cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, if needed
Cover flank steak on one side with the pickled jalapenos, then turn over, let sit at room temperature, covered for 1 hour. Preheat the grill or broiler.
Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into ¼ inch pieces.
Heat a small sauté pan and add 1-tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack two tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
There is definitely a reason why this recipe is titled “Fastest-Ever Enchiladas.” In the original recipe from Cooking Channel, it provides you with a homemade salsa recipe. This is completely optional and if you would rather use good quality store bought salsa for the recipe you can. Either way you will not be able to get enough of this mouthwatering meal.
1 (14 ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
½ cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated cheddar cheese
1 cup sour cream
½ small red onion, finely chopped
salt and freshly ground black pepper
6 (8 inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime in mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat oven to 350 degrees F. Spray a 9 by 13 inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1-cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
Okay, there is no trying to sugar coat this recipe. It is not as simple and quick as the previous recipes, but it definitely is as delicious. There are a lot of steps to get to these fajitas, but it is worth it. This recipe from Cooking Channel is a must-try if you have some time on your hands and you are up to the challenge.
For the marinade:
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles
3 tablespoon roughly chopped fresh cilantro leaves
1-teaspoon ground cumin
For the Fajita Filling:
2 ¼ pounds skirt or flank steak, trimmed of fat, cut into thirds or 8 inch pieces
Salt and Pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm
Good quality store bought salsa (optional)
In a small 2 cup measuring cup, or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season the beef liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions and tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1-minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on the tortilla, top with a few slices of skirt steak, peppers, and onions, and salsa. Roll up the tortilla to enclose the filling.
You may also serve the fajitas with sour cream and/or cheddar cheese.
These churros, also known as “Mexican cruellers” are an absolutely delicious dessert after any meal. They are crunchy, sugary, and sweet. You might even consider serving them with some kind of chocolate sauce. In this recipe from Cooking Channel, this authentic Mexican finger food should definitely satisfy your sweet tooth!
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
¼ tablespoon salt
1 cup all purpose flour
4 to 5 eggs
Canola oil, for frying
½ cup sugar
½ teaspoon ground cinnamon
To make the cruellers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps or flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch cruellers. Pipe only as many cruellers into the oil that fit comfortably. Overcrowding the pan will result in soggy cruellers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few cruellers at a time into the bag and shake until coated. Best if served as soon as possible.
These recipes are sure to please your family and friends. Although they are not all easy or quick to make, one thing that they have in common is that they are authentic and tasty. If you are not up to the task of making a meal, come to Acapulco’s Mexican Family Restaurant and Cantina, located throughout Massachusetts and Connecticut. When you come here, you will definitely get an authentic and delicious Mexican meal. We can’t wait to see you soon!