#mexican dinner recipes

[toyastales]

Ribeye Tacos

[daily-deliciousness]

Mexican street corn chicken tacos

[fattributes]

Slow Cooker Carnitas

[niftyrecipe]

Carne asada quesadilla

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[trashpanda918]

Don’t like it don’t try it!

Smoked sausage, chicken, steak, onions, bell peppers, and tomatoes with fried Mexican potatoes

[vegan-nom-noms]

Tempeh Burritos

[peanautbotors]

mexican style spiced rice (190c) 🍚 🌶️

serves 2 = 380c

one serving = 190c

spice scale ✿ ❀ ❀ ❀ ❀ (not spicy)

~ vegan friendly | oil free

ingredients

100g basmati rice ~ 315c

1/4 tsp turmeric powder ~ 4c

1 clove of garlic ~ 7c

1 large green chilli ~ 7c

1/4 tsp sea salt ~ 0

1 tsp tomato purée ~ 4c

1/4 tsp cumin powder ~ 5c

1/4 tsp dried fenugreek ~ 0

5g fresh coriander ~ 1c

method

boil a kettle of water and rinse the rice in a pot until the water is mostly clear then drain

add the rice, water and turmeric into the pot, stir and cook until for about 8 minutes until the rice is mostly cooked through

whilst the rice is cooking chop up the rest of the ingredients ~ drain the rice and set aside, in the same pot add in the chilli, garlic, a little bit of water and the salt

sweat the chilli & garlic then mix in the tomato paste and a little bit more water, stir and cook for a few minutes

add in the rest of the spices and the rice ~ mix together, turn the heat to low and cover the pot

steam for another few minutes until the rice is fully cooked, make sure to stir in between so it doesn’t stick

stir through the coriander before serving :)

HIIIIII i know i haven’t posted in ages oops honestly i haven’t been cooking as much as i used to due to it being very stressful and more time consuming having to measure everything out, count and track but this was super easy to make so i thought i’d post anyways ~

this is definitely not an authentic mexican rice recipe however it is inspired by the tangy flavours of arroz rojos (mexican red rice) ~ it’s quick, simple but has good flavour and tastes great beside taco style meat (vegetarian for me ofc) also similar to my yellow rice recipe ! <3

home recipe

photo cr: my photo

my other recipes ➳ <3

[lifedeathanddinner]

Cauliflower a la Diabla

As part of my weekly contribution to the sustainable-food-focused newsletter Cool Beans, I ask chefs, cookbook authors, and other food folk what plant-based dish they make on repeat. This week, I talked to the wonderful Mexico City-born Barbara Sibley, whose restaurant La Palapa has been dishing up authentic Mexican fare on St. Mark's Place for almost 25 years.

She described a dish that's based on the classic Shrimp a la Diabla but swaps in cauliflower for the crustaceans. I was blown away—the cauliflower, blanched briefly in salted water and sliced, ends up a very similar shape and texture to shrimp, and was a great vehicle for the sauce, which was delicious and surprisingly simple to make.

What follows is the cauliflower version of the dish based on the recipe for Shrimp a la Diabla from "Antojitos: Festive and Flavorful Mexican Small Plates," by Barbara Sibley and Margaritte Malfy.

1 head of cauliflower, cut into large florets

¼ cup olive oil

2 tablespoons finely chopped onion

1 tablespoon minced garlic

3 dried ancho chilies, reconstituted in hot water, seeded, and cut into half-inch rounds

3 dried passilla chilies, reconstituted in hot water, seeded and cut into half-inch rounds

Kosher salt

Freshly ground black pepper

½ cup white wine

Blanch the cauliflower in boiling salted water for three minutes. Drain and run it under cold water. 

Cut the florets lenthwise into 1/4-inch slices. 

In a large skillet, heat the oil over medium-low heat. Add the onion and garlic and cook, stirring occasionally, for 2 to 3 minutes, until tender but not browned.

Add the chiles, and raise the heat to high. When the pan is hot, add the cauliflower, season with salt and pepper, and cook, stirring and shaking the pan to ensure even cooking, for 3 to 4 minutes, turning the pieces of cauliflower over a couple of times to coat in the sauce. Remove from the heat. Using a slotted spoon, transfer the cauliflower to a plate or shallow bowl, leaving as much pan sauce as possible in the skillet.

Return the skillet to medium heat. Stir in the wine, and simmer for about 30 seconds, then return cauliflower to the skillet. Raise the heat to high, and bring to a boil. As soon as the liquid boils, remove the skillet from the heat.

Divide the shrimp and pan juices evenly among dishes. Serve piping hot with tortillas on the side.

[mustlovegarlic]

(The Best) Slow-Cook Carnitas

[narcoscantina]

Narcos Cantina is the only restaurant and bar in Panglao, Bohol that offers authentic Mexican, Colombian, and South American cuisine. Whether you are looking for a delicious lunch, a fun dinner, or a late night drink, Narcos Cantina has something for everyone. Enjoy our mouthwatering tacos, burritos, nachos, and more, paired with our signature cocktails, beers, and wines. Experience the lively atmosphere and the Latin music that will make you want to dance. Narcos Cantina is more than just a place to eat, it's a place to have a good time. Check out our website and follow us on Facebook to stay updated on our events, promotions, and specials. Visit Narcos Cantina today and discover why we are the best Latin restaurant and bar in Panglao.

Website: https://narcoscantina.com

Facebook: https://facebook.com/narcoscantina

[toyastales]

Steak Tacos 🌮

[daily-deliciousness]

Chipotle beer braised beef tacos

[fattributes]

Birria de Res

[everyveganrecipe]

Kidney Bean Burrito Bake Recipe Large burritos are filled with kidney beans, corn, and rice, topped with cheese, and then baked in a fajita-spiced tomato sauce. Served with a mixed salad and using premade ingredients, this burrito bake is an easy option for a delicious and impressive lunch or dinner. 🤤

[wereldgerechten]

Authentic Mexican Chili Con Carne

Authentic Mexican food is more than tacos and salsa. Here are the recipe for the real one and only Chili Con Carne. Serve with rice for an authentic Mexican dinner!

Ingredients:

500 ml water

500 grams lean beef

800 grams Kidney beans

3 green Jalapeno peppers

2 large onions

1 clove garlic

1 green bell pepper

1 can diced tomatoes

1 tablespoon sweet paprika powder

1/2 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon Oregano

1/2 teaspoon cumin powder

pinch of salt

a little granulated sugar

Preparation:

Step 1:

Peel and chop the onion. Peel and chop the garlic. Cut the meat into strips. Cut the green bell pepper into cubes. Cut the Jalapeno peppers (including the seeds) into cubes. Drain the Kidney beans well in a colander.

Step 2:

Put the Chili powder, Paprika powder, Coriander and Cumin in a bowl and stir it with a little bit water to form a paste.

Step 3:

Put some oil in a frying pan and brown the meat all around. Add the water and let it simmer with a lid on the pan for 1 hour.

Step 4:

Add the onion and garlic and stir it well through the meat. Add the herb paste and stir this well through as well. Add the green bell pepper and the Jalapeno peppers and stir well. Add the diced tomatoes, salt and sugar and stir well.

Step 5:

Let it simmer with the lid on the pan for another 1½ hours.

Step 6:

Add the kidney beans and let it simmer for another 5 minutes.