#mexicanrecipes

[biteonfood]

🌮🔥 What Are Some Irresistible Comfort Foods in Mexico That Will Warm Your Soul? 🇲🇽❤️

From tacos al pastor to steaming pozole, Mexican comfort food is all about bold flavors, rich traditions, and deep nostalgia. These dishes are more than just meals—they’re a taste of history and home. 🌎✨

Which one is your favorite? Let’s talk Mexican flavors! 🍽️👇

🔗 Read more: [https://biteonfood.com/comfort-foods-in-mexico/]

[forkfulofflavor]

Chicken Pozole Verde Soup Ingredients: 2 tablespoons olive oil 1 large onion, peeled and chopped 1 jalapeño pepper, seeded, deveined, and chopped 2 poblano peppers, seeded and chopped 6 garlic cloves, minced 1 pound tomatillos, husked, rinsed, and quartered 8 cups chicken broth, divided 1 small bunch fresh cilantro (leaves and tender stems) 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 bay leaf 1 teaspoon salt 2 pounds boneless, skinless chicken thighs or breasts 2 (15-ounce) cans hominy, drained and rinsed 1 teaspoon chicken bouillon (optional, to taste) Ground black pepper, to taste Toppings (optional): Thinly sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips Directions: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, jalapeño, and poblano peppers, and sauté for 3-4 minutes until the onions start to turn translucent. Add garlic and tomatillos, stirring regularly, and cook for 4-5 minutes or until the peppers have softened. Remove from heat. Transfer the onion mixture to a blender, and add about 1 cup of chicken broth. Add fresh cilantro and blend until smooth, adding additional broth if needed. Return the blended mixture to the pot, and add the remaining chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and salt. Stir well to combine. Place the chicken in the pot and bring the mixture to a boil over medium heat. Reduce heat to low, partially cover, and simmer for 30 minutes or until the chicken is tender and fully cooked. Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the hominy. Cook the soup uncovered for 10 minutes over medium heat. Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed. Let it simmer for an additional 5 minutes. Serve the soup in bowls, garnished with your favorite toppings like sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, and tortilla chips. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 310 kcal | Servings: 6 This Chicken Pozole Verde Soup is a vibrant and flavorful twist on the classic Mexican dish, offering a rich broth filled with tomatillos, cilantro, and a hint of spice. The tender chicken, hearty hominy, and fresh herbs come together to create a satisfying meal perfect for any chilly evening. Topped with sliced radishes, creamy avocado, and crispy tortilla chips, this soup is both nourishing and delicious. Ideal for sharing with family or friends, this pozole verde brings warmth and bold flavors to your table. Customize with your favorite toppings to create a colorful and delicious bowl that’s as pleasing to the eye as it is to the taste buds. Each bite captures the essence of traditional Mexican comfort food, making this soup a must-have addition to your recipe collection.

[bitebons]

Prebiotic Agua Fresca: Summer in a Glass, Gut-Healthy at Heart

Craving something more refreshing than soda and better for your gut? Meet prebiotic agua fresca the classic Mexican drink with a gut-loving twist.

🍓 Strawberry Lime for a zesty boost 🫐 Creamy Blueberry with oats for fiber 🍌 Tropical Green with unripe banana for resistant starch 🍎 Spiced Fall Apple Cinnamon for cozy vibes 🥒 Cucumber Mint for a bloat-free Low-FODMAP option

Hydrating, vibrant, and microbiome-approved each glass is a functional beverage your gut will thank you for.

Full recipes + benefits now

[mexicanity]

I was honored when @gaileyfrey requested a recipe and essay for their Personal Canons Cookbook. I had three other pieces in mind. However, this one started taking shape after attending a writers' lab at Rutgers University last March. It started with a talk by Roxanne Gay and Carmen Maria Machado, two authors I deeply admire. All the sessions were great, but Vanessa Mártir’s one about writing emotional pieces planted the seed of this essay. It fully took shape during a queer writers’ retreat at The Highlights Foundation. I am grateful for my friends there, as I was an absolute mess while trying to read this aloud for them. I might try to do a reading someday, but expect me to tear up again and again.

I hope you read this, find those past versions of yourself, and see them with kind eyes. Extend this same compassion for others, as we often don’t know their sadness and grief.

Cry. It makes you feel better. Sending you all the love.

Finding Solace in Three Greasy Tortillas

A Personal Canons Cookbook Feature by Héctor González

[chefcarolb]

https://www.fromachefskitchen.com/grilled-tajin-seasoned-chicken-fajitas/

With its mild heat and kick of lime, Tajin is the perfect seasoning to add to chicken fajitas. Juicy, tender and flavorful Grilled Tajin-Seasoned Chicken Fajitas with grilled peppers and onions are a fun, festive meal that’s sure to put a smile on everyone’s face!

[mexicanfoodd]

💗💗 #mexicanfood #authenticMexicanRecipes #burrito #easyMexicanRecipes #mexicanBuffet #mexicanCooking #mexicanCuisine #mexicanDishes #mexicanFoodDelivery #mexicanFoodRecipes #mexicanFoodRestaurants #mexicanFoods #mexicanMeals #mexicanRecipes #mexicanRestaurants 💗💗

[forkfulofflavor]

Enchilada Cups Ingredients: 10 small flour tortillas 1 lb ground beef, 80-85% lean 10 oz red enchilada sauce 2 tbsp taco seasoning 14 oz canned black beans, rinsed and drained 1/2 cup canned whole kernel corn 1/4 cup chopped pickled jalapeños 1 1/2 cups shredded Mexican blend cheese 1/4 cup chopped fresh cilantro, optional 1 green onion, chopped, optional 1/4 cup chopped tomato, optional 1/4 cup sour cream, optional 1 small avocado, cubed, optional Directions: Preheat oven to 350°F. Spray a muffin tin with cooking spray. Place a tortilla in each muffin cup to form a bowl shape. For added support, insert a small tin foil ball in each cup to help tortillas hold shape. Bake the tortillas for about 15 minutes or until crispy. Remove from the oven, discard the foil balls, and set the pan aside. In a large skillet over medium-high heat, add the ground beef and cook, crumbling it until nearly cooked through (about 8-10 minutes). Drain any excess fat. Add the enchilada sauce and taco seasoning to the beef, stirring to combine. Then, add the black beans, corn, and jalapeños, and mix well. Spoon the beef mixture into each baked tortilla cup, filling nearly to the top. Sprinkle shredded Mexican blend cheese over each cup. Return the muffin tin to the oven and bake for 10 minutes or until the cheese is melted. Remove the enchilada cups from the oven and top with cilantro, green onion, tomato, sour cream, and avocado if desired. Serve warm and enjoy! Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 230 kcal per serving Servings: 10 cups These Enchilada Cups are the perfect fusion of flavors wrapped up in a crunchy tortilla shell. With seasoned beef, beans, corn, and cheese, every bite packs a burst of classic enchilada taste. These cups are fun to eat, easy to make, and loaded with your favorite toppings. Ideal for parties, game days, or even a fun weeknight dinner, these mini enchiladas in tortilla cups will be a hit with family and friends. Serve them warm, and watch them disappear as everyone reaches for seconds!

[forkfulofflavor]

Easy Pico de Gallo Recipe Ingredients: 1 pound tomatoes, chopped (about 5 medium or 3 large) 1 cup white onion, chopped 2 jalapeño peppers, seeded and finely chopped 1/2 cup fresh cilantro, finely chopped 1/4 cup fresh lime juice (about 1 lime) 2 teaspoons coarse salt Directions: Chop the tomatoes and onions to roughly the same size and add them to a medium-sized serving bowl. Finely chop the jalapeño peppers and cilantro, and add them to the bowl with the tomatoes and onions. Pour in the lime juice and sprinkle with coarse salt. Mix everything until well combined. Taste and adjust with more lime juice or salt if desired. Serve immediately or, for best flavor, cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 10 per serving | Servings: 8 servings Pico de Gallo is the ultimate fresh salsa, combining ripe tomatoes, crisp onions, and spicy jalapeños with the bright taste of lime and fragrant cilantro. This classic Mexican condiment is a quick, healthy option that brings color and flavor to any dish. It’s perfect as a topping for tacos, a dip with tortilla chips, or even a garnish for grilled meats. Not only is Pico de Gallo easy to make, but its fresh ingredients make it a nutritious choice packed with antioxidants and vitamins. Allowing it to sit for a few hours before serving helps the flavors meld beautifully, resulting in a delicious and refreshing addition to your table.