Category: Mexican Recipes

This coleslaw recipe is creamy and slightly sweet. It is an easy side dish to take to summer get-togethers. There is never any left over to bring home.

I use Mexican mayonnaise (McCormick Mayonesa con Limon) for an extra punch of flavor when I make this.

Combine in a large bowl: 

• 16-oz bag of coleslaw mix
• 2 TBLSP diced onion

Whisk together in a medium bowl:

• 2/3 cup mayonnaise 
• 3 TBLSP vegetable oil
• 1/2 cup sugar
• 1 TBLSP white vinegar
• 1/4 tsp. salt
• 1/2 tsp. poppy seeds.

Toss together in a large bowl to coat the cabbage. 

Chill at least two hours before serving

This is an easy Chicken with Rice dish. It’s fancy enough to serve for company and yummy enough to be considered comfort food. This recipe serves 4. It can be doubled to serve more.

Heat in large frying pan over medium heat: 2 Tablespoons olive oil

Add. Sir-fry until golden-brown on the outside:

1 pound skinless chicken thighs, preferably bone-in

Remove chicken from the skillet and add:

3 cloves garlic, finely chopped

1/2 medium-sized onion, diced

Saute for a few minutes then add:

cooked chicken

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon cayenne pepper

1 teaspoon fresh chopped cilantro

juice of one small lime

Stir until everything is mixed thoroughly, then add:

2 large, firm tomatoes, skin removed and chopped*

1/4 cup white wine

Keep stirring and add:

1 cup chicken broth

1 cup medium or short-grain rice (not instant)

Cover and bring everything to a boil. Quickly reduce the heat to very low and let it all cook, covered, until the rice is done (20-30 minutes).

*Note: you can also use 1/2 can (4 ounces) diced tomatoes, instead.

Serve with warm tortillas and salad. Buen Provecho.

Mangoes are one of my favorite summer fruits. My Mexican courtyard was full of them. I was always searching for more ways to use them, including giving them away to my neighbors.

This recipe makes about four servings.

THE MANGOES

• Preheat oven to 400 degrees.
• Slice 4-6 ripe, peeled mangoes, ( about 4 lb. total) into 4 pieces (front, back and 2 sides)
• Cut each mango piece into 1/2 inch thick slices.
• Pour 2 tablespoons melted butter into a 9×13 inch glass baking pan.
• Add mango slices. Sprinkle with: 1/3 cup packed dark brown sugar.
• Toss to coat.
• Arrange mango slices in one layer. Bake at 400 degrees for 45-50 minutes.
• While mangoes are baking, prepare tortillas.

THE TORTILLAS

• Stack and cut in half, 4 flour tortillas (6 inch).
• Toss in a large bowl until well coated with 3 tablespoons melted butter.
• Combine in a small bowl: 1 teaspoon ground cinnamon, pinch of salt and three tablespoons sugar.
• Place tortillas in a single layer on a very large cookie sheet (or 2 small ones).
• Sprinkle both sides with the cinnamon-sugar mixture.
• Place in the oven while mangoes are still baking and bake until golden and crisp, 10-15 minutes. Let cool.

PUTTING IT ALL TOGETHER

Divide mangoes (still warm) among plates. Top with a scoop of vanilla ice cream. Serve with cinnamon-sugar tortilla halves, broken again in half.

This is a recipe from my sister-in-law, Sandy. It’s been around my family for a long time – maybe 20 years or more.

Part salsa, part veggie dip ~ I made it often when I lived in Mexico. It is still one of my favorite appetizers. I could eat it with a spoon. 

Mix together and chill overnight:

• 1/2 cup chopped black olives
• 1 small can chopped green chilies
• 4 green onions
• 2 large tomatoes, chopped
• 1-1/2 tablespoons vinegar
• 3 tablespoons oil
• 1 tsp. garlic salt

Serve with tortilla chips.

Oh, my!  This is so delicious, I serve it for breakfast, lunch and dinner.

Almost no one in Mazatlán makes fried Chili Rellanos. These are a great substitute. 

Recipe

Step 1:  Beat together and pour into 9×13 baking dish:

5 large eggs

1/4 cup flour

1-1/4 cups milk

1/2 teaspoon salt

pepper 

paprika

Step 2:  Stuff 2 small cans whole chilies, seeded with: 1 pound Monterey Jack cheese

Place chilies in milk mixture

Step 3: Sprinkle with 2 cups grated Monterey Jack cheese  (add more if you’d like.)

Step 4: Bake uncovered at 350 degrees for 45 minutes.

Serve with fresh salsa and fruit. Buen Provecho!

This is my best recipe for lemonade. Especially in the summer, when it was so hot in Mazatlán, I made a gallon of lemonade every day.

Mix together in large glass pitcher:

• Juice of 2 lemons
• Juice of 2 oranges 
• Juice of 2 limes
• 3/4 cup sugar (more or less)
• 6 cups cold water

Garnish with lemon slices.

Traditional Mexican rice pudding is nearly all liquid, with only a few grains of rice. This recipe is more like traditional Minnesota rice pudding ~ thick and creamy. It is my favorite comfort food.

Preheat the oven to 350 degrees. Lightly grease a one-quart casserole.

Combine in a medium saucepan and heat just to boiling:

• 1/2 cup white rice
• 2 cups milk
• 1/3 cup sugar
• 1/3 cup raisins

Simmer, uncovered, over low heat, stirring occasionally to prevent scorching. Cook until rice is tender, about 20 minutes. Cool slightly.

Pour into buttered casserole and add:

• 3 eggs, lightly beaten
• 1 teaspoons vanilla

Sprinkle with:

• cinnamon sugar

Bake at 350 degrees, about 30-45 minutes or until set.

 

I often made this for dinner when I lived in Mexico, using food that was available in the refrigerator. Chorizo is a spicy sausage that originated in Spain. I used pork chorizo for this recipe but you can also use soy or chicken chorizo.

Chorizo Hash is one of those “more or less” recipes. Feel free to add more or less of the ingredients you have on hand and to substitute as you see fit. 

This recipe makes two generous servings. It can be dressed up by adding two fried eggs or topped with sour cream. Or make a fancy dinner board for your family and friends, with your choice of toppings. Serve with fresh fruit.

Crumble 1/4 pound chorizo into medium sized frying pan and cook for 5-10 minutes. Drain if needed and add:

• 2 tablespoons butter or margarine.
• 1 medium potato, peeled and diced small
• 1/2 large carrot, peeled and diced small 
• 1/2 cup diced onion. Optional: Soak diced onion in ice water for 10 minutes.

Cook 20-30 minutes, until vegetables are tender.

Season with: salt and a little pepper

Top with: two fried eggs or sour cream (optional)

 

 

When I first moved to Mexico in 2005, I was introduced to a whole new world of cooking. The markets and grocery stores are full of fresh fish, beautiful fruit and wonderful vegetables. I was lucky to have a fruteria across the street from my house and a fresh tortillaria one block away. It is my pleasure to share these recipes with you.

Mayan Chocolate Chip Brownies

Preheat the oven to 350 degrees. Lightly grease an 8 x 8 inch baking pan.

Cut into small slivers:  3 ounces of baking chocolate 

Melt in the microwave:  1/2 cup butter (1 stick) 

Add the chocolate and stir until melted and smooth.

Stir in: 1 cup brown sugar plus 1/2 teaspoon salt

Add and stir until combined: 2 large, beaten eggs plus 1 teaspoon vanilla

Add and stir in: 2/3 cup all purpose flour plus 1/2 tablespoon cinnamon

Fold in: 1 cup chocolate chips

Scrape the batter into the prepared pans. Bake for 20-25 minutes.

Let cool completely before cutting.