MX Top 10 traditional Mexican recipes.

Ingredients

• 1 lb / 450 g pork
• 1 tsp–2 tbsp achiote, to taste
• pineapple, as needed
• enough corn tortillas for serving or wrapping
• 1–2 cups prepared onion
• 1–2 cups prepared cilantro
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling and warm the tortillas so they bend without breaking.
2. Cook or reheat the meat, beans, vegetables or cheese filling until hot.
3. Assemble the Tacos al Pastor with the filling in the center of each tortilla.
4. Add salsa, herbs, onion, lime, crema or cheese as desired.
5. Serve immediately while the tortillas are warm.

Ingredients

• enough corn tortillas for serving or wrapping
• 1 lb / 450 g chicken
• 6–8 oz / 170–225 g cheese
• 1 tsp–2 tbsp enchilada sauce, to taste
• 1–2 cups prepared onion
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm the tortillas briefly so they roll easily.
2. Fill each tortilla with chicken, cheese, beans or vegetables and roll tightly.
3. Spread sauce in a baking dish, add the rolls, then cover with more sauce and cheese.
4. Bake until hot and bubbling.
5. Top with onion, herbs, crema or lime before serving.

Ingredients

• 1 tsp–2 tbsp dried chiles, to taste
• 1 tsp–2 tbsp spices, to taste
• nuts, as needed
• 1 tsp–2 tbsp chocolate, to taste
• 1 lb / 450 g chicken
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Mole Poblano and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Mole Poblano warm, fresh or chilled depending on the traditional style.

Ingredients

• 1½–2 cups hominy
• 1 lb / 450 g pork
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp chiles, to taste
• 1–2 cups prepared cabbage
• 1–2 cups prepared radish
• 1 tsp–2 tbsp lime, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the hominy and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1–2 cups prepared poblano peppers
• 6–8 oz / 170–225 g cheese
• 2–4 eggs
• 1–2 cups prepared tomato sauce
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Chiles Rellenos and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Chiles Rellenos warm, fresh or chilled depending on the traditional style.

Ingredients

• 2 cups masa harina
• enough corn husks for serving or wrapping
• 1 lb / 450 g pork
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp salsa, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Tamales and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Tamales warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared avocado
• 1 tsp–2 tbsp lime, to taste
• 1–2 cups prepared onion
• 1–2 cups prepared cilantro
• jalapeño, as needed
• 1 tsp–2 tbsp salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Guacamole in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• tortilla chips, as needed
• 1 tsp–2 tbsp salsa verde, to taste
• roja, as needed
• 2–4 eggs
• crema, as needed
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Chilaquiles and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Chilaquiles warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g pork shoulder
• 1 tsp–2 tbsp achiote, to taste
• sour orange, as needed
• enough banana leaves for serving or wrapping
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the pork shoulder and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough tortillas for serving or wrapping
• 6–8 oz / 170–225 g cheese
• 1–2 cups prepared mushrooms
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp salsa, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling and warm the tortillas so they bend without breaking.
2. Cook or reheat the meat, beans, vegetables or cheese filling until hot.
3. Assemble the Quesadillas with the filling in the center of each tortilla.
4. Add salsa, herbs, onion, lime, crema or cheese as desired.
5. Serve immediately while the tortillas are warm.