#mexican dinner recipes

[daily-deliciousness]

Mexican street corn chicken tacos

[fattributes]

Slow Cooker Carnitas

[niftyrecipe]

Carne asada quesadilla

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[freecrochetpatternsworld]

Pupusas de queso 🔥😍

[toyastales]

Creamy Green Chile Chicken Fajitas.

[vegan-nom-noms]

Tempeh Burritos

[trashpanda918]

Don’t like it don’t try it!

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

[vegan-yums]

Pumpkin Black Bean Enchiladas (GF Optional)

[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.

[daily-deliciousness]

Chipotle beer braised beef tacos

[fattributes]

Birria de Res

[mustlovegarlic]

(The Best) Slow-Cook Carnitas

[freecrochetpatternsworld]

Philly Cheesesteak Sloppy 🤤😍

[toyastales]

Chimichangas