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Crispy Flautas
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Shrimp Tostadas
Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.
Carne con Chile
Carne con chile is an authentic Mexican stew.
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Rajas con crema, elote, y queso is a deliciously easy Mexican staple with roasted poblano peppers and sweet corn kernels simmered in a creamy sauce made with Mexican cheese.
Best Ever Carne Asada Marinade
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Calabacitas con Elote (Zucchini with Corn)
Try this easy recipe for calabacitas con elote and serve this popular Mexican side dish at your dinner table. You can double the portion and eat it as a main dish with warm tortillas.
Rajas Poblanas (Poblano Strips)
A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.
Baked Corn Tortilla Strips for Mexican Soups
Baked corn tortilla strips are a staple in Mexican soups. You can use them to garnish your favorite tortilla soup or any other Mexican soup.
Aguachile
I first tried aguachile when I was visiting Ajijic in Jalisco, Mexico. Ajijic is a quaint town next to Chapala Lake, the largest freshwater lake in Mexico. I fell in love with this spicy, cold dish, made with freshly caught shrimp marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. This will keep for up to two days in the refrigerator but is best served within one hour. Serve it with tostadas on the side and an optional ice-cold Mexican beer to tame down the heat.
Carne en su Jugo (Meat in its Juices)
Carne en su jugo is a Guadalajara favorite. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!
Slow Cooker Carnitas
This slow cooker carnitas recipe is easy to prep and makes a great filling for tamales, enchiladas, tacos, and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Tortas de Camarón
This tortas de camarón recipe is from my mother-in-law. She likes to serve it during Lent. It consists of fried shrimp patties smothered in sauce and nopales. You may serve this with rice and tortillas (some like to top it with cilantro). I just eat it like soup!
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