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Pico de Gallo with Cabbage (Mexican Coleslaw)
Salad Mexican

Pico de Gallo with Cabbage (Mexican Coleslaw)

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Watermelon Basil Salad
Salad American

Watermelon Basil Salad

4.9

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
  2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
  3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Hearts of Palm and Avocado Salad
Salad American

Hearts of Palm and Avocado Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
  2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
  3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Spicy Pork Tenderloin
Mexican

Spicy Pork Tenderloin

4.5

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  2. 2 Preheat the grill to medium heat.
  3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Mexican Gravy
Mexican

Mexican Gravy

3.4

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
  2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Dee's Roast Pork for Tacos
Mexican

Dee's Roast Pork for Tacos

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
  3. 3 Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

By RMARMOLEJO

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Praline Cinnamon Tortilla Chips
Appetizer Mexican

Praline Cinnamon Tortilla Chips

3.9

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
  2. 2 Pour canola oil into a separate bowl.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
  5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Oven-Roasted Corn on the Cob
Side Dish Mexican

Oven-Roasted Corn on the Cob

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
  4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
  5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Vegan Enchiladas
Mexican

Vegan Enchiladas

3.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine tofu, picante sauce, onion, chili powder, garlic powder, cumin, and black pepper in a bowl and stir well. Place 1 tortilla on a work surface and fill with 4 heaping teaspoons of the mixture. Roll up and place in a baking dish. Repeat with remaining tortillas and mixture. Cover with enchilada sauce.
  3. 3 Bake in the preheated oven until hot and bubbly, 20 to 25 minutes.

By cuppycake0709

Menudo
Side Dish Mexican

Menudo

3.9

Prep
Cook
Total

Instructions

  1. 1 In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

By ksalinas

Air Fryer Corn on The Cob
Dinner Mexican

Air Fryer Corn on The Cob

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
  3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
  4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Tequila-Lime Chicken Recipe
Dinner Mexican

Tequila-Lime Chicken Recipe

5.0

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
  4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Easy Slow Cooker Carne Guisada
Mexican

Easy Slow Cooker Carne Guisada

4.1

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
  2. 2 Cook on Low until the beef is tender, 6 to 8 hours.

By LFETSCH

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Mexican Street Corn
Dinner Mexican

Mexican Street Corn

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
  3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
  4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Sarah's Easy Shredded Chicken Taco Filling
Dinner Mexican

Sarah's Easy Shredded Chicken Taco Filling

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
  3. 3 Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
  4. 4 Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
  5. 5 Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
  6. 6 Serve and enjoy!

By Holiday Baker

Fideo
Side Dish Mexican

Fideo

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
  3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
  4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
  5. 5 Bring to a boil and cook until liquid has almost evaporated.
  6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1