Mexican
Beef Tacos with Homemade Seasoning
Juicy skillet beef in a smoky homemade seasoning, charred corn tortillas, and quick pickled onions. Better than taco night at any restaurant.
Cuisinety kitchen
Mexican Recipes
Mexican favorites done right — seasoned beef tacos, freezer-friendly breakfast burritos, a slow-browned chili con carne, slow-braised birria tacos with consommé, baked chicken enchiladas under a glossy red chile sauce, slow-roasted carnitas that crisp up in their own fat, broiler-charred tacos al pastor in a chile-pineapple adobo, and salsa-simmered chilaquiles rojos topped with a runny egg, and golden battered chiles rellenos stuffed with melted Oaxaca cheese — 9 tested recipes.
Mexican food at home is a toast-and-bloom affair: warm the tortillas, toast the whole spices, season boldly and in layers. The weeknight classics are quick and forgiving — taco meat that beats any packet, breakfast burritos you freeze for the week, and a chili built on patience and browning. When the weekend rolls around, the slow braise takes over: birria, the Jalisco classic, simmers beef to spoon-tenderness in a brick-red chile consommé that is half the joy of the dish. And when you need to feed a crowd from one pan, chicken enchiladas roll corn tortillas around seasoned chicken, blanket them in a glossy guajillo-ancho sauce, and bake until the cheese bubbles — the casserole that freezes like a dream. And when the craving turns smoky, tacos al pastor shave a broiler-charred stack of chile-and-pineapple-marinated pork straight into warm tortillas — Mexico City street food without the trompo. And for the weekend brunch table, chilaquiles rojos simmer crispy fried tortilla chips in a smoky guajillo sauce just long enough, then crown them with a runny fried egg. And when the table deserves a centerpiece, chiles rellenos wrap fire-roasted poblanos and Oaxaca cheese in a cloud-light egg batter and fry them golden, served in warm roasted-tomato sauce — proof that the vegetarian seat at a Mexican table is often the best seat.
From the kitchen
All mexican recipes
Mexican
Freezer-Friendly Breakfast Burritos
Soft scrambled eggs, crispy potatoes, sausage, and cheese rolled in a golden tortilla. Make a batch on Sunday, eat like a king every morning this week.
Mexican
Chili Con Carne
A rich, deeply spiced beef chili with kidney beans, a touch of cocoa, and a slow simmer that turns simple ingredients into something potluck-famous.
Mexican
Birria Tacos (Slow-Braised Beef)
Meltingly tender slow-braised beef in a brick-red chile consommé, stuffed into crisped, cheese-crusted tortillas for dipping. The street-corner birria of Mexico, made at home.
Mexican
Chicken Enchiladas (Baked, Saucy, Cheesy)
Chicken enchiladas — corn tortillas stuffed with seasoned shredded chicken and melty Monterey Jack, smothered in a brick-red chile sauce and baked until bubbly. The crowd-pleasing Mexican casserole, made properly at home.
Mexican
Carnitas (Mexican Slow-Roasted Pork)
Carnitas — Mexican slow-roasted pork shoulder braised with orange, garlic, and cumin until it shreds, then crisped in its own fat until the edges turn golden and shattery. The Michoacán classic, done properly at home.
Mexican
Tacos al Pastor (Chile-Marinated Pork Tacos)
Tacos al pastor — thin slices of pork marinated in a smoky achiote-chile adobo with pineapple, roasted under a blazing broiler until the edges char, then shaved into warm tortillas with onion, cilantro, and charred pineapple. The Mexico City street classic, no trompo required.
Mexican
Chilaquiles Rojos (Red Chile Chilaquiles)
Chilaquiles rojos done right — crispy corn tortilla chips simmered just long enough in a smoky guajillo-chile sauce, topped with a fried egg, crumbled queso fresco, and crema. The best Mexican breakfast for using up last night's tortillas.
Mexican
Chiles Rellenos (Cheese-Stuffed Poblano Peppers)
Chiles rellenos done right — fire-roasted poblanos stuffed with melty Oaxaca cheese, wrapped in a cloud-light egg batter, fried golden, and served in a warm roasted-tomato sauce. The classic Mexican vegetarian dinner that beats any meat dish on the table.