10+ Mexican Recipes You’ll Love to Cook at Home

Mexican recipes bring a wild mix of flavors—sometimes simple, sometimes bold, but always inviting. You’ll find everything from spicy to mellow, with fresh ingredients that make the whole process genuinely fun (and, yeah, tasty).

You don’t need to be a chef to whip up something delicious from Mexico. With basic steps and ingredients you probably already have, you can bring those flavors home.

Ingredients

• Corn tortillas
• Fresh tomatoes
• Onions
• Garlic
• Cilantro
• Lime
• Jalapeños
• Ground beef or chicken
• Cheese

Cooking Instructions

1. Chop tomatoes, onions, cilantro, and jalapeños for a quick salsa.
2. Brown your meat with garlic and onions.
3. Warm corn tortillas at 350°F (175°C) for a couple of minutes.
4. Add meat and salsa to tortillas.
5. Top with cheese and a squeeze of lime.

1) Chicken Enchiladas with Red Sauce

Chicken enchiladas with red sauce are a staple in Mexican cooking, and they’re honestly not that hard to make at home. You just fill corn tortillas with shredded chicken and cheese, then drown them in a punchy red sauce.

This sauce usually comes together from tomatoes, chilies, and spices. It’s got that bold kick everyone craves.

Baking lets the cheese get all gooey and the sauce soak in. You can make the sauce yourself or just grab a jar if you’re not in the mood.

Ingredients

• 2 cups shredded cooked chicken
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 cups red enchilada sauce

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Warm tortillas until they’re soft.
3. Fill each with chicken and cheese, then roll up.
4. Place seam-side down in a baking dish.
5. Pour red sauce over everything.
6. Sprinkle more cheese on top.
7. Bake 20-25 minutes until bubbly and melty.

Need more sauce ideas? Check here.

2) Classic Carne Asada Tacos

Carne asada tacos are about as straightforward as it gets, but they never disappoint. You marinate flank or skirt steak, then grill it until it’s juicy and packed with flavor.

Slice the steak into bite-sized pieces. Pile it into warm corn tortillas.

Top with diced onions, fresh cilantro, and cotija cheese. A squeeze of lime or a spoonful of salsa sends these over the top.

These tacos work for busy nights or laid-back hangouts with friends.

Ingredients

• 2 lbs flank or skirt steak
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• Corn tortillas
• Diced onions
• Crumbled cotija cheese
• Lime wedges

Cooking Instructions

1. Mix cumin, salt, garlic powder, orange juice, and lime juice for the marinade.
2. Marinate steak for at least an hour (overnight if you remember).
3. Heat grill to 400°F (204°C).
4. Grill steak 5-7 minutes per side, or until it’s how you like it.
5. Let steak rest, then slice thin.
6. Warm tortillas on the grill or stove.
7. Fill tortillas with steak, onions, cilantro, cotija, and lime.

3) Slow Cooker Birria de Res

Slow Cooker Birria de Res brings you classic Mexican beef stew without much effort. Toss beef, dried chiles, and spices into your slow cooker and let time do the magic.

When it’s done, the beef falls apart and soaks up all that rich, spicy broth. You can serve it as a stew or pile the shredded meat into tacos.

The broth is great for dipping or just sipping. Honestly, it’s hard not to go back for seconds.

Ingredients

• 4 lbs beef chuck roast
• 5 dried guajillo chiles
• 2 dried ancho chiles
• 2 garlic cloves
• 1 onion
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3-4 cups water
• Salt and pepper to taste

Cooking Instructions

1. Remove stems and seeds from chiles.
2. Soak chiles in hot water for 15 minutes.
3. Blend chiles, garlic, and onion until smooth.
4. Put beef in slow cooker.
5. Pour chile mixture over beef.
6. Add oregano, thyme, salt, pepper, and water.
7. Cook on low 8 hours or high 4 hours.
8. Shred beef and serve with broth.

4) Pork Carnitas Burritos

Pork carnitas burritos are one of those comfort foods you just want to eat with your hands. Slow-cooked pork gets juicy and tender, then you wrap it up with veggies and guacamole in a soft tortilla.

The pork shoulder cooks low and slow, making it easy to shred and packed with flavor. Layer on cheese, salsa, and whatever else you’re in the mood for.

You can use a slow cooker or the oven—either way, it works. Crispy edges on the pork or a handful of fresh lettuce? Up to you.

Ingredients

• 4 pounds boneless pork shoulder
• 2 tbsp dried oregano
• 2 tbsp ground cumin
• Kosher salt and pepper to taste
• Oil for cooking
• Large flour tortillas
• Shredded cheese
• Salsa
• Guacamole or sliced avocado
• Fresh veggies like onions and cilantro

Cooking Instructions

1. Preheat oven to 300°F (150°C) or set up slow cooker.
2. Rub pork with oregano, cumin, salt, and pepper.
3. Brown pork on all sides in a hot pan.
4. Move pork to slow cooker or oven dish.
5. Cook for 3-4 hours in oven, or 6-8 hours in slow cooker, until fork-tender.
6. Shred pork and mix with juices.
7. Warm tortillas, fill with pork, cheese, salsa, guac, and veggies.
8. Roll up burritos and serve.

Want more details? Here’s a slow cooker pork carnitas burrito recipe.

5) One-Pan Mexican Chicken and Rice

One-pan Mexican chicken and rice is the kind of meal you make when you don’t want to wash a ton of dishes. You cook chicken and rice together with salsa or enchilada sauce, which means fewer steps and more flavor.

The rice soaks up everything from the chicken and spices. You can toss in beans, corn, or cheese if you’re feeling it.

It comes together in about half an hour—pretty ideal for a weeknight.

Check out One-Pan Mexican Chicken and Rice for a solid version.

Ingredients

• Chicken breasts
• Rice
• Enchilada sauce or salsa
• Green chiles or bell peppers
• Garlic
• Chicken broth
• Black beans (optional)
• Corn (optional)
• Shredded cheese (optional)

Cooking Instructions

1. Brown chicken in a hot pan with oil.
2. Add garlic, peppers, and spices; cook for a minute.
3. Stir in rice, sauce, and broth.
4. Toss in beans and corn if you want.
5. Cover and simmer on low until rice is cooked, about 20 minutes.
6. Top with cheese and let it melt.

6) Homemade Queso Dip

Queso dip is the ultimate party snack, and making it yourself is way better than anything from a jar. It’s creamy, cheesy, and you can dial up the heat with jalapeños or green chilies.

Melt white American cheese with some pepper jack for a little kick. Evaporated milk keeps it smooth.

Add garlic or onion if you want a deeper flavor. Serve it warm so it stays melty—chips just taste better this way.

Ingredients

• 1 lb white American cheese, shredded
• 1/2 cup pepper jack cheese, shredded
• 2/3 cup evaporated milk
• 1/4 cup diced jalapenos or green chilies
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced (optional)

Cooking Instructions

1. Heat a pan over medium-low.
2. Cook onion and garlic until soft.
3. Pour in evaporated milk and warm it up.
4. Add cheeses bit by bit, stirring until melted.
5. Mix in jalapenos or chilies.
6. Keep warm and serve right away.

More tips? Here’s a white queso dip recipe.

7) Avocado Chicken Salad with Pickled Jalapeños

This salad’s creamy and fresh, yet there’s no mayo in sight. Avocado gives it that smooth vibe, and pickled jalapeños bring a spicy punch.

It works on tostadas, with tortilla chips, or just as a quick lunch. You only need simple stuff: shredded chicken, ripe avocados, and a few veggies.

Lime juice lifts the flavors, and a little salt and pepper ties it all together. The tang from pickled jalapeño juice is kind of addictive.

Perfect for those days you want something light but still filling.

Ingredients:

• 3 ripe avocados
• 2 cups shredded cooked chicken
• ½ small red onion, finely diced
• 1 cup grape tomatoes, halved
• ½ cup celery, chopped
• 2-3 pickled jalapeños, chopped
• 1 tablespoon pickled jalapeño juice
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro (optional)

Cooking Instructions:

1. Mash avocados in a bowl until creamy.
2. Add chicken, red onion, tomatoes, celery, and jalapeños.
3. Pour in lime juice and jalapeño juice.
4. Season with salt and pepper, then mix.
5. Top with cilantro if you’re into that.
6. Serve right away or chill for half an hour.

8) Red Chicken Pozole Soup

Red Chicken Pozole is a classic Mexican soup. It’s made with juicy chicken simmered in a spicy red chile broth.

Hominy adds a chewy, mild bite that’s honestly pretty satisfying. The chicken cooks with onion, garlic, and dried chili peppers, which gives the broth a deep, bold flavor.

People love to pile on toppings like shredded cabbage, sliced radishes, lime wedges, and fresh cilantro. These crunchy, fresh garnishes bring the whole thing together.

Ingredients

• 2 lbs chicken thighs and drumsticks
• 1 large onion
• 4 garlic cloves
• 3 dried red chiles (such as guajillo)
• 4 cups hominy, drained
• 8 cups chicken broth
• 1 teaspoon salt
• Fresh garnishes (cabbage, radishes, lime, cilantro)

Cooking Instructions

1. Soak the dried chiles in hot water for about 20 minutes. Blend them into a smooth paste.
2. In a big pot, cook the chicken with onion, garlic, salt, and broth over medium heat.
3. Add the chile paste and hominy. Let it all simmer for 30 to 40 minutes until the chicken is tender.
4. Take out the chicken, shred it, and toss it back in.
5. Serve hot with all your favorite garnishes and a squeeze of lime.

Want more details? Check out the recipe here.

9) Ground Beef Tacos

Ground beef tacos are about as easy as it gets. You just cook up some beef with chili powder, garlic, and onion for a punchy, savory filling.

Crunchy taco shells or soft tortillas? Totally up to you. Pile on cheese, lettuce, salsa—whatever you like.

While you cook, break up the beef so it browns evenly and soaks up all those spices. That’s the trick for the best flavor.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• Taco shells or tortillas
• Optional toppings: shredded cheese, lettuce, salsa

Cooking Instructions

1. Heat a pan over medium (about 350°F / 175°C).
2. Toss in the onion and garlic; cook for 2 minutes.
3. Add the ground beef and cook until browned.
4. Stir in chili powder, salt, and pepper. Let it cook another 3-4 minutes.
5. Warm up the taco shells or tortillas.
6. Fill each shell with the beef mixture and your favorite toppings.

10) Caldo de Albóndigas (Meatball Soup)

Caldo de Albóndigas is pure comfort in a bowl. It’s a Mexican soup packed with homemade meatballs, veggies, and a light, savory broth.

You mix rice right into the meatballs, so they end up extra tender. The broth isn’t heavy, but it’s loaded with flavor from cilantro, onion, and green beans.

This soup usually takes about an hour, give or take. It’s a good way to use basic ingredients and still get something that tastes like it took all day.

Ingredients

• 2 lbs ground beef
• 1 cup white rice
• 1 egg
• 1 bunch cilantro
• 1 onion
• 4 cups chicken stock
• Green beans
• Salt and pepper

Cooking Instructions

1. Toss ground beef, rice, egg, chopped onion, salt, and pepper in a bowl. Mix it up with your hands.

2. Roll the mixture into small meatballs. Try not to make them too big—bite-sized is best.

3. Pour chicken stock into a pot. Let it heat until it’s just starting to simmer.

4. Drop the meatballs in gently. Don’t rush it, or they might fall apart.

5. Let them cook in the broth for about 20 minutes.

6. Throw in chopped green beans and a handful of cilantro.

7. Cook for another 10 minutes.

8. Serve it hot. That’s your caldo de albóndigas—comfort in a bowl.

For a detailed recipe, check out Caldo de Albóndigas Mexican Meatball Soup.