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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

Beef Fajita Marinade
Mexican

Beef Fajita Marinade

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
  2. 2 To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of chosen meat (such as flank steak). Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.
  3. 3 Remove meat from the refrigerator and discard marinade. Cook meat as directed in your recipe.

By Olivia

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 Chorizo
Dinner Mexican

Homemade Chorizo

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
  2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ronaldo's Beef Carnitas
Dinner Mexican

Ronaldo's Beef Carnitas

4.6

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
  3. 3 Totally wrap the meat in the foil and place in a roasting pan.
  4. 4 Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

By MISS ANNIE

Instant Pot Refried Beans
Dinner Mexican

Instant Pot Refried Beans

4.6

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
  3. 3 Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.

By Tim Unger

Homemade Mexican Chorizo
Mexican

Homemade Mexican Chorizo

4.0

Prep
45 min
Cook
Total
135 min

Instructions

  1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
  2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
  3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
  4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
  5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
  6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
  7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
  9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

The Best Red Enchilada Sauce
Pantry Mexican

The Best Red Enchilada Sauce

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
  3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
  4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Tempeh Tacos
Dinner Mexican

Tempeh Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
  2. 2 Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

By Shauntea

Slow Cooker Posole with Pork and Chicken
Mexican

Slow Cooker Posole with Pork and Chicken

4.2

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Big Ben's Beef Machaca
Mexican

Big Ben's Beef Machaca

4.5

Prep
20 min
Cook
470 min
Total
490 min

Instructions

  1. 1 Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
  2. 2 Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
  3. 3 Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

By FireGuysWife

Dos Queso Dip
Appetizer Mexican

Dos Queso Dip

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
  3. 3 Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.

By Chris Johnson

Chicken Butternut Squash Posole
Dinner Mexican

Chicken Butternut Squash Posole

4.0

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
  2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Slow Cooker Carnitas
Dinner Mexican

Slow Cooker Carnitas

4.6

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
  3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
  4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
  5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Shredded Pork Taco Filling
Dinner Mexican

Shredded Pork Taco Filling

4.6

Prep
10 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
  2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
  3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Spicy Mexican Beef
Dinner Mexican

Spicy Mexican Beef

5.0

Prep
15 min
Cook
660 min
Total
675 min

Instructions

  1. 1 Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
  2. 2 Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
  3. 3 Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

By KMFLOWERS

Carne Adovada
Dinner Mexican

Carne Adovada

4.4

Prep
30 min
Cook
280 min
Total
1000 min

Instructions

  1. 1 In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
  2. 2 Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
  3. 3 Preheat oven to 325 degrees F (165 degrees C).
  4. 4 Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

By Delilah Lopez

Enchilada Sauce with Chocolate
Pantry Mexican

Enchilada Sauce with Chocolate

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
  2. 2 Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

By Anna Marie

Instant Pot® Chicken Tinga
Dinner Mexican

Instant Pot® Chicken Tinga

4.7

Prep
5 min
Cook
27 min
Total
52 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
  2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Light Southwestern Tomato Pasta
Dinner Mexican

Light Southwestern Tomato Pasta

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
  3. 3 Combine sauce with pasta and toss to coat. Top with cheese and serve.

By Rachel

Canned Green Tomatillo Sauce
Pantry Mexican

Canned Green Tomatillo Sauce

Prep
45 min
Cook
55 min
Total
820 min

Instructions

  1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
  2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
  3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Tomatillo Salsa Verde
Appetizer Mexican

Tomatillo Salsa Verde

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomatillos, onion, serrano, and garlic in a large saucepan; season with cilantro, oregano, salt, and cumin. Add water; bring to a boil over high heat. Reduce the heat to medium-low; simmer until tomatillos are soft, 10 to 15 minutes.
  3. 3 Transfer tomatillo mixture to a blender in batches; blend until smooth.
  4. 4 Serve with chips.

By Kimberly Binning

Chorizo
Dinner Mexican

Chorizo

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
  2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
  3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond