Mexico: Recipes Only

 


Mole Poblano Enchiladas



Ingredients (Serves 4–6):

For the Mole Poblano (simplified version):

  • 2 dried ancho chiles, stemmed and seeded

  • 2 dried pasilla chiles, stemmed and seeded

  • 1/4 cup sesame seeds

  • 1/4 cup almonds

  • 1/4 cup raisins

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground cumin

  • 1/4 tsp ground cloves

  • 1/2 white onion, chopped

  • 2 garlic cloves

  • 1 (14.5 oz) can crushed tomatoes

  • 2 oz Mexican chocolate (or dark chocolate with 1 tsp sugar)

  • 2 cups chicken broth

  • Salt to taste

For the Enchiladas:

  • 12 corn tortillas

  • 2 cups shredded cooked chicken (rotisserie works)

  • 1 cup shredded queso fresco or Monterey Jack

  • 1/4 cup chopped white onion

  • 1/4 cup chopped cilantro

  • Vegetable oil for frying

Instructions:

  1. Prepare the Mole: Toast chiles in a dry skillet for 1–2 minutes. Soak in 1 cup hot water for 15 minutes. Toast sesame seeds and almonds in the same skillet until golden (2–3 minutes). Blend chiles, soaking liquid, sesame seeds, almonds, raisins, cinnamon, cumin, cloves, onion, garlic, and tomatoes until smooth.

  2. Cook the Mole: Heat 1 tbsp oil in a saucepan over medium heat. Add mole paste and cook for 5 minutes, stirring. Add chicken broth and chocolate, stirring until chocolate melts. Simmer 15–20 minutes until thickened. Season with salt.

  3. Prepare Tortillas: Heat 1/4 inch oil in a skillet. Lightly fry tortillas (20 seconds per side) until pliable. Drain on paper towels.

  4. Assemble Enchiladas: Dip a tortilla in mole sauce, place on a plate, add shredded chicken, and roll up. Repeat for all tortillas. Spoon extra mole over the top and sprinkle with queso fresco, onion, and cilantro.

  5. Serve: Serve warm with rice or beans.

  6. Tip: Mole freezes well; make extra and store for later use.

Huevos Rancheros



Ingredients (Serves 4):

For the Salsa:

  • 4 Roma tomatoes

  • 1 jalapeño, stemmed (seed for less heat)

  • 1/4 white onion

  • 2 garlic cloves

  • 2 tsp lime juice

  • 1/4 cup cilantro

  • Salt to taste

For the Dish:

  • 8 corn tortillas

  • 8 large eggs

  • 1 cup refried beans (canned or homemade)

  • 1/2 cup crumbled queso fresco or feta

  • 1 avocado, sliced

  • Vegetable oil for frying

  • Optional: hot sauces

Instructions:

  1. Make the Salsa: Char tomatoes, jalapeño, onion, and garlic on a comal or skillet over medium-high heat until blackened (8–10 minutes). Blend with cilantro and salt until slightly chunky. Set aside.

  2. Prepare Tortillas: Heat 1/4 inch oil in a skillet over medium heat. Lightly fry tortillas (30 seconds per side) until crisp but pliable. Drain on paper towels.

  3. Cook Eggs: In the same skillet, fry eggs sunny-side up or to desired doneness (2–3 minutes). Season with salt.

  4. Assemble: Spread refried beans on each tortilla. Top with a fried egg, spoon salsa over the egg, and sprinkle with queso fresco. Add avocado slices.

  5. Serve: Serve immediately with hot sauce on the side, if desired.

  6. Tip: Warm the refried beans before spreading to make assembly easier.

Al Pastor Torta (Vertical Spit-Style)



Ingredients (Serves 4):

For the Al Pastor:

  • 1.5 lbs pork shoulder, very thinly sliced

  • 2 dried guajillo chiles, stemmed and seeded

  • 1 dried ancho chile, stemmed and seeded

  • 1/4 cup pineapple juice

  • 2 tbsp apple cider vinegar

  • 2 garlic cloves

  • 1 tsp dried oregano (Mexican preferred)

  • 1 tsp ground cumin

  • 1/2 tsp ground achiote (or paprika)

  • 1/2 tsp ground cloves

  • Salt and pepper to taste

  • 1 cup fresh pineapple, sliced into rounds or half-rings (for layering on the spit)

For the Torta:

  • 4 bolillo or telera rolls, split and lightly toasted

  • 1/2 cup refried beans

  • 1 avocado, sliced

  • 1/4 cup thin-sliced white onion

  • 1/4 cup chopped cilantro

  • 1/2 cup crumbled queso fresco

  • Mayonnaise or crema, for spreading

  • Optional: pickled jalapeños

Optional Roasted Pineapple Salsa Verde (Makes ~1.5 cups):

  • 1/2 cup pineapple (grilled or roasted)

  • 4 tomatillos, husked and roasted

  • 1–2 serrano or jalapeño chiles, roasted

  • 1/4 cup cilantro

  • 1/4 cup diced white onion

  • 1 garlic clove, roasted

  • Juice of 1 lime

  • Salt to taste

Instructions:

  1. Make the Marinade: Toast guajillo and ancho chiles in a dry skillet until fragrant (1–2 minutes). Soak in hot water for 15 minutes until softened. Blend soaked chiles with their water, pineapple juice, vinegar, garlic, oregano, cumin, achiote, cloves, salt, and pepper until smooth.

  2. Marinate the Pork: Pour marinade over pork slices and refrigerate for at least 2 hours, preferably overnight.

  3. Build the Vertical Skewer: Preheat oven to 375°F (190°C). On a foil-lined baking sheet or roasting pan, secure a vertical skewer (kebab stand or skewer anchored into a potato or onion works). Alternate stacking marinated pork and pineapple slices, finishing with a pineapple slice. Roast for 1–1.5 hours, rotating pan occasionally for even browning, until outer edges are crispy and internal temperature reaches 145°F (63°C). Let rest 10 minutes. Shave meat off the skewer.

  4. Assemble the Torta: Spread refried beans on the bottom half of the toasted roll. Spread mayo or crema on the top half. Pile on shaved pork and pineapple, followed by avocado, onions, cilantro, queso fresco, and pickled jalapeños if using.

  5. Serve: Serve warm with roasted pineapple salsa verde or tortilla chips.

  6. Optional Salsa Instructions: Roast pineapple, tomatillos, chiles, and garlic until lightly charred. Blend to a chunky consistency. Adjust salt and lime juice. Chill or serve fresh.

Birria Tacos



Ingredients (Serves 4–6):

For the Beef:

  • 2 lbs beef chuck roast or short ribs, cut into 3-inch chunks

  • 1 white onion, halved

  • 4 garlic cloves

  • 2 dried ancho chiles, stemmed and seeded

  • 2 dried guajillo chiles, stemmed and seeded

  • 1 dried chipotle chile (optional, for extra heat)

  • 1 tbsp oregano (Mexican preferred)

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 cinnamon stick

  • 2 bay leaves

  • 1 (14.5 oz) can crushed tomatoes

  • 4 cups beef broth

  • Salt and pepper to taste

For the Tacos:

  • 12–16 corn tortillas

  • 2 cups shredded Oaxaca or mozzarella cheese

  • 1/4 cup chopped cilantro

  • 1/2 cup diced white onion

  • Lime wedges for serving

Instructions:

  1. Prepare the Chiles: Toast ancho, guajillo, and chipotle chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak in 2 cups hot water for 15 minutes. Drain, reserving 1 cup soaking liquid.

  2. Make the Broth: Blend soaked chiles, reserved liquid, garlic, half the onion, oregano, cumin, coriander, and tomatoes until smooth. Season with salt.

  3. Cook the Beef: Season beef with salt and pepper. In a large pot or Dutch oven, sear beef over medium-high heat until browned (5–7 minutes). Add chile paste, beef broth, cinnamon stick, bay leaves, and remaining onion half. Bring to a boil, then reduce to a simmer. Cover and cook 3–4 hours until beef is tender.

  4. Shred the Beef: Remove beef, shred with two forks, and reserve. Strain broth (consommé), discard solids, and adjust seasoning.

  5. Assemble Tacos: Heat a skillet or griddle over medium heat. Dip a corn tortilla in consommé, place in skillet, add shredded beef and cheese, then fold. Cook 2–3 minutes per side until crispy and cheese melts.

  6. Serve: Serve tacos with a bowl of consommé for dipping, garnished with cilantro, diced onion, and lime wedges.

  7. Tip: Add a spoonful of consommé to the beef before folding tacos for extra flavor.

Elote (Mexican Street Corn)



Ingredients (Serves 4):

  • 4 ears of fresh corn, husks removed (or frozen cobs, thawed)

  • 1/4 cup mayonnaise (preferably Mexican-style, like McCormick)

  • 1/4 cup Mexican crema or sour cream

  • 1/2 cup crumbled cotija cheese (substitute queso fresco if unavailable)

  • 1 tsp chili powder (ancho, Tajín, or a local blend for authenticity)

  • 1/4 cup chopped fresh cilantro

  • 1 lime, cut into wedges

  • Salt to taste

  • Optional: 1/2 tsp smoked paprika for extra smokiness

  • Optional: 1 small garlic clove, finely minced, for a subtle kick

Instructions:

  1. Grill the Corn: Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). If using a skillet, heat it dry or with a light oil coating. Grill corn, turning every 2–3 minutes, until kernels are tender and charred in spots (8–10 minutes). For frozen cobs, char in a hot skillet for 10–12 minutes.

  2. Prepare the Topping: In a small bowl, whisk together mayonnaise, crema, and minced garlic (if using) until smooth. Adjust consistency with a splash of lime juice if too thick.

  3. Assemble the Elotes: Brush or slather grilled corn with the mayo-crema mixture. Roll or sprinkle with cotija cheese, ensuring it sticks. Dust with chili powder and smoked paprika (if using). Scatter cilantro over the top. Finish with a pinch of salt and a squeeze of lime juice.

  4. Serve: Serve immediately with extra lime wedges.

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