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Carlota de Limón (Mexican Lime Icebox Cake)
Dessert Mexican

Carlota de Limón (Mexican Lime Icebox Cake)

4.3

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
  2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
  3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Carne Asada Marinade
Pantry Mexican

Carne Asada Marinade

4.1

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Picante Marinated Chicken
Dinner Mexican

Picante Marinated Chicken

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  2. 2 Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

By LILQUIZ

The Perfect Blended Margarita
Drink Mexican

The Perfect Blended Margarita

3.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine 2 cups ice cubes, lime juice, triple sec, tequila, and lemon juice in a blender; blend margarita until smooth.
  2. 2 Place remaining 1 cup ice cubes in a cocktail shaker; pour in desired amount of margarita. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass.

By Darren Hurley

Honey Mustard Dipping Sauce
Dinner Mexican

Honey Mustard Dipping Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
  2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Mangonada Jell-O Shots
Drink Mexican

Mangonada Jell-O Shots

4.0

Prep
10 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes.
  2. 2 Whisk vodka into cooled mango gelatin until combined.
  3. 3 Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours.

By MamaGee805

Margarita Chicken Quesadillas
Dinner Mexican

Margarita Chicken Quesadillas

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
  3. 3 Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
  4. 4 Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
  5. 5 Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.

By SYLVERWARE

Mango Pudding (Flan de Mango)
Dessert Mexican

Mango Pudding (Flan de Mango)

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
  2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
  3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Roasted Salsa Verde
Appetizer Mexican

Roasted Salsa Verde

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  3. 3 Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  4. 4 Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

By Coltonbear

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Dr. D's Killer Salsa
Appetizer Mexican

Dr. D's Killer Salsa

3.0

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
  2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
  3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Seven Layer Dip Made Easy
Appetizer Mexican

Seven Layer Dip Made Easy

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small mixing bowl combine the sour cream and taco mix; mix well.
  2. 2 Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

By Christina Suggs

Turkey Taco Salad
Dinner Mexican

Turkey Taco Salad

4.6

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
  2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
  3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
  4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Margarita Cake
Dessert Mexican

Margarita Cake

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack while you make the glaze.
  4. 4 To make the glaze: Combine confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, and 2 tablespoons lime juice in a small bowl; mix until smooth. Pour glaze over cake while still warm.

By Carol

Halibut-Mango Ceviche
Appetizer Mexican

Halibut-Mango Ceviche

4.6

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.
  2. 2 After the ceviche has sat for 1 ½ hours, add green pepper, sweet onion, and red onion. Mix well, then cover and refrigerate for another 30 minutes.
  3. 3 Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

By Vella

Easy Chicken Flautas
Appetizer Mexican

Easy Chicken Flautas

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
  2. 2 Stir in chicken; remove the skillet from heat and cover.
  3. 3 Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
  4. 4 Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
  5. 5 Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.

By Starla Barnes

Mexican-Style Black Bean and Corn Salad
Lunch Mexican

Mexican-Style Black Bean and Corn Salad

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
  2. 2 Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

By smcvey

Barley Lime Fiesta Salad
Mexican

Barley Lime Fiesta Salad

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
  2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
  3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine