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Fresh Sangrita
Drink Mexican

Fresh Sangrita

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
  2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Tajin® Michelada
Drink Mexican

Tajin® Michelada

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
  2. 2 Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

By France Cevallos

The Ultimate Shaken Bloody Mary
Drink

The Ultimate Shaken Bloody Mary

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

By C R Henning

Root Beer Pork Chops
Drink American

Root Beer Pork Chops

3.9

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
  2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Easy Spicy Mexican-American Chicken
Dinner Mexican

Easy Spicy Mexican-American Chicken

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
  3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Fiesta Pita
Dinner Mexican

Fiesta Pita

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
  2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Elote Salad
Side Dish Mexican

Elote Salad

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Soak corn in cold water for at least 1 hour.
  3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
  5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
  6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
  7. 7 Serve and enjoy!

By BmanS1965

Chicken Verde Sandwiches
Dinner Mexican

Chicken Verde Sandwiches

4.3

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
  2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Salsa Chicken Burrito Filling
Dinner Mexican

Salsa Chicken Burrito Filling

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Scrambled Eggs with Sausage and Cornbread
Breakfast Mexican

Scrambled Eggs with Sausage and Cornbread

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
  2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ruthann's Beefy Bean Dip
Appetizer Mexican

Ruthann's Beefy Bean Dip

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
  2. 2 Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

By Larry Gregg

Southwest BBQ Chicken Tacos
Dinner Mexican

Southwest BBQ Chicken Tacos

4.7

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
  2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
  3. 3 Heat tortillas according to package directions.
  4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Air Fryer Corn Ribs
Dinner Mexican

Air Fryer Corn Ribs

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
  3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
  4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
  5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
  6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Avocado and Egg Breakfast Burrito
Breakfast Mexican

Avocado and Egg Breakfast Burrito

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
  2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Shiitake Mushroom Ceviche
Dinner Mexican

Shiitake Mushroom Ceviche

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
  2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
  3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Avocado-Spinach Dip
Appetizer Mexican

Avocado-Spinach Dip

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
  2. 2 Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

By Sunny Hart

Elote Bowl with Grilled Pineapple
Dinner Mexican

Elote Bowl with Grilled Pineapple

5.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
  3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
  4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Creamy Elote Dip
Dinner Mexican

Creamy Elote Dip

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
  3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
  4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Mini Taco Quiches
Appetizer Mexican

Mini Taco Quiches

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
  3. 3 Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
  4. 4 Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
  5. 5 Bake in the preheated oven until heated through, about 25 minutes.

By James B

Mexican Pot Roast
Dinner Mexican

Mexican Pot Roast

4.6

Prep
15 min
Cook
490 min
Total
505 min

Instructions

  1. 1 Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add roast. Cook until entirely browned, 2 to 3 minutes per side; transfer to a slow cooker.
  2. 2 Sprinkle diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over roast.
  3. 3 Cook on Low until roast is fall-apart tender, 8 to 10 hours.

By shasty

Carrot Ceviche (Vegan)
Dinner Mexican

Carrot Ceviche (Vegan)

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
  2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
  3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Tuna Tostadas
Dinner Mexican

Tuna Tostadas

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
  2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Easy Chicken Fajita Soup
Soup Mexican

Easy Chicken Fajita Soup

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
  2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
  3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8