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Best Mexican Food Recipes

These are wonderful traditional Mexican food recipes.

I love how simple it is to prepare these dishes, and the food tastes fresh and fantastic.

Best Mexican Food Recipes from Scratch

Your family will love these authentic recipes from Mexico.  They are simply delicious.

For the following Mexican food recipe, I use Mexican cheese and if you do not have access to it, please substitute Mexican-style cheese, Monterrey Jack or Co-Jack cheese.


10 large homemade flour tortillas
2-1/2 cups queso fresco or blanco Mexican cheese
3 ounce can green chilies (optional)

Sprinkle 1/4 cup of cheese on half of the tortilla and then 1 tablespoon of green chilies. Sprinkle a little more cheese on top so the chilies do not fall out.

Fold it in half and butter the tortilla. Place in a non-stick skillet and brown on both sides like you would a grilled cheese. Make sure the cheese is melted.

Cut in half and serve with fresh salsa.

Mexican Guacamole Recipe


My fresh authentic guacamole recipe is awesome, but I want to give you a few pointers so it turns out great every time.  Traditional way - no tomatoes.  My tradition add  tomatoes.

Secret #1 - Buy high quality Haas avocados. When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly.

Secret #2 - ONLY USE FRESH INGREDIENTS. Seriously, do not put in canned tomatoes, fake lemon juice, dried cilantro or garlic powder; it ruins it. Some use lemon and some use lime in their guacamole, just use what you like - but make sure it's fresh.  Now on to the next Mexican food recipe...

These recipes are just guidelines, so if you love heat or cilantro, please add more.


3 fresh ripe avocados - peeled, pitted, mashed
1 Roma tomatoes, insides spooned out - then chopped
3 TBS fresh cilantro, chopped
1/2 cup onion, chopped
1/2 jalapeno, chopped
1 fresh lime, juiced
1 tsp kosher salt

In a large bowl, mash the avocados and add the lime juice and salt; mix well to combine. Add the remaining ingredients and mix well. Chill for at least 1 hour before serving.

Authentic Corn Tortillas from Scratch

This Mexican food recipe certainly makes a good meal - outstanding.


2-1/3 cups masa harina (corn flour)
1 tsp kosher salt
1-1/2 cups warm water

Mix the masa harina (available in the ethnic food isle) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky.

Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes.

Cook on medium-high in an ungreased griddle or skillet for approximately two minutes on each side. As you cook them, stack on a large sheet of foil. Just before you are ready to eat, preheat the oven to 300 degrees and warm the stack for 5 minutes.

You may substitute white flour to make flour tortillas. I love these traditional Mexican recipes and you will too.

My Little Helpers

I must confess.  I do get a little help every now and then when I cook and bake.  To reward yourself for making homemade tortillas, you want them to be perfect.  You will never buy store-bought again.

Tortilla Warmer

This tortilla warmer is wonderful! It keeps them warm for up to an hour. Your tortillas do not get cold and stiffen up when you are eating.

Tortilla Press

The cast iron tortilla press (above) is my favorite. Perfect size and thickness every time.

Cast Iron Griddle

...and last (but not least), is this little handy cast-iron round griddle. It makes perfect tortillas. You may also use it for roasted vegetables, eggs and sandwiches.

Traditional Mexican Recipes

Homemade Tortilla Chips

Best Pork Tacos (Pork Carnitas Recipe)

Spanish Rice Recipe

Authentic Guacamole Recipe

Pico de Gallo Recipe

Homemade Taco Seasoning Recipe

Homemade Tortilla Recipes

Mexican Chicken Enchilada Recipe

This Mexican food recipe is worth it's weight in gold.


2 lbs skinless, boneless chicken meat, chunked OR 1 whole chicken sliced in pieces and then chunked
1 can condensed cream of chicken soup
1-1/4 cups sour cream
1/4 tsp homemade chili powder
1 TBS butter
1 small onion, chopped
1/2 cup green chilies, chopped
1-1/4 TBS homemade taco seasoning
1 bunch fresh green onions, chopped (divided)
1 cup water
1 tsp fresh lime juice
1 tsp onion powder
1/2 tsp garlic powder
5 homemade tortillas
3 cups cheddar cheese, shredded (divided)
1-1/4 cups homemade enchilada sauce
3/4 cup sliced black olives

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. If you are using a whole chicken, it should simmer for 1-1/2 hours.

For this Mexican food recipe, I shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Some folks like strips, it's up to you.

Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes.

Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

PREHEAT oven to 350 degrees.

Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Serve with Spanish Rice and sour cream. One of my favorite Mexican food recipes.

This easy Mexican food recipe, isn't really a food but is sure makes a tasty addition to any meal.


2 TBS canola oil
3 garlic cloves, minced
2 TBS homemade chili powder
1 TBS homemade onion powder
1 tsp parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp cumin
1/2 cup sweet onion, grated
3/4 cup tomato paste
1-1/2 cups chicken broth
1/4 cup homemade salsa, blended until smooth
kosher salt and freshly ground black pepper to taste

Place the oil in a skillet and saute the garlic for 1 minute. Add the remaining ingredients and bring to a slow boil. Reduce heat and simmer for 15 to 30 minutes. Makes approximately 3 cups.

Following are links to wonderful traditional Mexican recipes. Nothing like having homemade Mexican food recipes to try. Enjoy these.

More Mexican Food Recipes:

Homemade Fajita Seasoning

Taco Recipes

Taco Salad Recipes

Mexican Cheesecake Dessert Recipe

Mexican Dessert Recipes

I am giving you another Mexican food recipe that is fresh, low in calories and a great snack to eat all summer long.   Green peppers aren't authentic, but a delicious way to use them up in the summer.  This is great over grilled chicken or fish.


3 large ripe tomatoes
2 green bell peppers, optional
1 white onion
1 TBS extra virgin olive oil
1/2 bunch fresh cilantro, chopped
2 TBS fresh lime juice
1 jalapeno pepper, or to taste
1 garlic clove
1 tsp dried parsley
1 tsp kosher salt
freshly ground black pepper

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor with the garlic clove on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes.

Add the remaining ingredients and stir. Cover and chill. My next Mexican food recipe is something I could live on. With of course, my cheese quesadillas...

I have more than just a Mexican food recipe for fresh salsa. I have my authentic pico de gallo recipe. I literally live on this in the summer when tomatoes are garden-ripe.

Easy Pico de Gallo Recipe

I prefer this to cooked salsa, and I really load up on the cilantro. Of course, you can adjust the heat and any other ingredient as you wish, but this is the basic recipe. Serve this Mexican food recipe with your favorite tortilla chips. Hope you enjoy it as much as I do.


4 ripe tomatoes, seeded and finely chopped
1 small sweet onion, finely chopped
1/2 cup cilantro leaf, chopped (or more to taste)
2 Serrano peppers, finely chopped
1 tomatillo, finely chopped (optional)
1 tablespoon lime juice
kosher salt
freshly ground black pepper

Combine all ingredients; cover and refrigerate for at least an hour.

Mexican Chicken Casserole Recipe


1 cup raw white rice
2-1/3 cups water
4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
2 TBS canola oil (or butter)
1 onion, chopped
2 cups cheddar cheese, shredded

2 cups Monterey jack cheese, shredded
2 cans (10.75oz) homemade cream of chicken soup
1/2 cup milk
2 tsp homemade garlic powder
2 tsp homemade onion powder
2 cups fresh salsa
2 TBS jalapenos, seeded and chopped (optional)

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil.

Bring the water to a boil and cook the rice; set aside.

In a skillet, heat the canola oil and saute chicken pieces and the chopped onion until the onion is tender.

In a large bowl, mix together the chicken and onion, cooked rice, both cream of chicken soups, 1 cup cheddar cheese (other cup for topping casserole), 2 cups Monterey jack cheese, garlic powder, onion powder, salsa and jalapenos.

Place in the prepared casserole dish and level out. Top with the remaining cup of cheddar cheese. Bake for 35 to 45 minutes, or until hot and bubbly.

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