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Spicy Watermelon Salsa
Appetizer Mexican

Spicy Watermelon Salsa

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place 3 cups watermelon and 1 whole serrano in a blender; blend on the liquefy setting until smooth.
  2. 2 Combine remaining 3 cups watermelon, salsa verde, minced serrano, and taco seasoning in a large bowl until evenly mixed. Pour watermelon-serrano sauce over cubed watermelon mixture; toss to coat. Season with salt.

By FrackFamily5 CACT

Mexican Spicy Tomatillo Sauce
Mexican

Mexican Spicy Tomatillo Sauce

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Mexican Salsa II
Dinner Mexican

Mexican Salsa II

3.9

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
  2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Papas con Chorizo
Breakfast Mexican

Papas con Chorizo

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
  2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

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

Tomatillo Enchilada Sauce
Dinner Mexican

Tomatillo Enchilada Sauce

4.0

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  2. 2 Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  3. 3 Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

By drjwall

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

Air Fryer Roasted Salsa Verde
Appetizer Mexican

Air Fryer Roasted Salsa Verde

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
  2. 2 Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.
  3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
  4. 4 Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Crab Ceviche
Appetizer Mexican

Crab Ceviche

4.6

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Toe's Best Salsa
Appetizer Mexican

Toe's Best Salsa

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place onion in a large bowl and set aside. Combine tomato sauce, jalapeño peppers, serrano pepper, garlic, lime juice, salt, and black pepper in a blender. Blend well. Place cilantro in the blender, and pulse several times to chop. Do not over-blend.
  2. 2 Pour the tomato sauce mixture into the bowl with onion and stir well to combine. Refrigerate at least 1 hour to blend flavors before serving.

By toenacious

Ceviche Self-Portrait
Appetizer Mexican

Ceviche Self-Portrait

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Homemade Green Enchilada Sauce with Tomatillos
Dinner Mexican

Homemade Green Enchilada Sauce with Tomatillos

4.7

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
  2. 2 Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

By Taylor Chambers

Air Fryer Mini Breakfast Burritos
Breakfast Mexican

Air Fryer Mini Breakfast Burritos

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook chorizo in a large skillet over medium-high heat, stirring frequently, until it turns dark red, 6 to 8 minutes. Remove from the skillet.
  2. 2 Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper; cook and stir until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
  3. 3 Meanwhile, heat tortillas in a large skillet or directly over the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of a tortilla. Fold top and bottom of tortilla over the filling, then roll into a burrito shape. Mist with cooking spray and place into the air fryer basket. Repeat to make remaining burritos.
  4. 4 Air-fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Pressure Cooker Carnitas
Dinner Mexican

Pressure Cooker Carnitas

4.6

Prep
25 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
  2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Maria's Mexican Rice
Dinner Mexican

Maria's Mexican Rice

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Fresh Restaurant-Style Salsa
Appetizer Mexican

Fresh Restaurant-Style Salsa

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.

By Nicole McLaughlin

Spicy Roasted Tomatillo Salsa
Appetizer Mexican

Spicy Roasted Tomatillo Salsa

4.5

Prep
15 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
  2. 2 Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
  3. 3 Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
  4. 4 Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
  5. 5 Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

By Bites of Flavor

Vegan Hearts of Palm Ceviche
Appetizer Mexican

Vegan Hearts of Palm Ceviche

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
  2. 2 Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

By alinae

Spicy Green Tomato Salsa
Appetizer Mexican

Spicy Green Tomato Salsa

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green tomatoes, onions, jalapeño peppers, serrano peppers, and red bell pepper in a large bowl.
  3. 3 Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
  4. 4 Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl.
  5. 5 Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
  6. 6 Portion salsa into bags and store in the freezer or refrigerator.

By Tammy Huguenin

Mexican Bean and Tortilla Soup (Sopa Tarasca)
Dinner Mexican

Mexican Bean and Tortilla Soup (Sopa Tarasca)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
  2. 2 Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
  3. 3 Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
  4. 4 Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

By Ainé

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

Enchiladas Verdes
Dinner Mexican

Enchiladas Verdes

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
  2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
  3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
  4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
  5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
  6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
  7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Tacos Gobernador
Dinner Mexican

Tacos Gobernador

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
  2. 2 Divide shrimp mixture into 8 equal portions. Set aside.
  3. 3 Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

By Yoly