Get ready to ignite your taste buds with these 20 mouthwatering and deliciously spicy Mexican dinner recipes! From classic dishes like Beef Enchiladas with Red Chile Sauce and Pork Carnitas with Lime and Cilantro, to creative twists like Shrimp and Chorizo Quesadillas and Grilled Fish Tacos with Mango Salsa, we’ve got you covered. Whether you’re in the mood for something hearty and comforting or light and zesty, these recipes are sure to satisfy your cravings.
In this article, we’ll take you on a culinary journey through Mexico’s rich gastronomic heritage, featuring a diverse range of dishes that showcase the country’s bold flavors and spices. From slow-cooked stews like Chicken Mole to crispy, cheesy appetizers like Cheesy Chorizo Dip with Tortilla Chips, there’s something for everyone in this collection of spicy Mexican dinner recipes.
Beef Enchiladas with Red Chile Sauce
A flavorful and satisfying Mexican dish, Beef Enchiladas with Red Chile Sauce is a staple of Tex-Mex cuisine. This recipe combines tender beef, crispy tortillas, and a rich, spicy red chile sauce for a delicious and comforting meal.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 cup red chile sauce (homemade or store-bought)
– 1/4 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Brown the ground beef in a skillet over medium-high heat, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by spooning the beef mixture onto a tortilla, rolling it up, and placing it seam-side down in a baking dish. Repeat with remaining tortillas and beef mixture.
6. Pour the red chile sauce over the top of the enchiladas and sprinkle with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken Tinga Tacos with Avocado Crema
Elevate your taco game with this flavorful and vibrant recipe, featuring shredded chicken cooked in a smoky chipotle tomato sauce, served with fresh avocado crema and crunchy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced radishes, lime wedges, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, chipotle peppers, onion, garlic, and olive oil. Mix well.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until cooked through.
4. Shred the chicken with two forks and stir in diced tomatoes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Crema:
– 3 ripe avocados, mashed
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Combine all ingredients and mix until smooth. Serve with chicken tinga tacos.
Cooking Time: 25-30 minutes
Pork Carnitas with Lime and Cilantro
Savor the bold flavors of Mexico with this tender and juicy pork recipe, infused with zesty lime juice and fresh cilantro.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1/4 cup chopped fresh cilantro (optional)
– Lime wedges, for serving
Instructions:
1. In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
2. Add the pork chunks and cook until browned on all sides, about 5 minutes. Remove from heat.
3. In a small bowl, whisk together the orange juice, lime juice, garlic, oregano, cumin, salt, and pepper.
4. Pour the marinade over the pork, making sure each piece is coated.
5. Cover the pot and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 300°F (150°C).
7. Remove the pork from the marinade, letting any excess liquid drip off.
8. Transfer the pork to a large baking dish or roasting pan. Roast until tender and easily shredded with two forks, about 2-1/2 hours.
9. Serve warm, garnished with chopped cilantro and a squeeze of lime juice (optional).
Cooking Time: 2-3 hours
Vegetarian Stuffed Poblano Peppers
Savory and flavorful, these stuffed peppers are a delicious vegetarian option perfect for any meal or gathering. With roasted poblanos filled with a mix of quinoa, cheese, and spices, this dish is sure to please.
Ingredients:
– 4 large poblano peppers
– 1 cup cooked quinoa
– 1 cup shredded Monterey Jack cheese (vegetarian)
– 1/2 cup chopped onion
– 1/2 cup chopped mushrooms
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Bake for 30-40 minutes or until the skin is blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and cut out the stem to create a pocket.
4. In a bowl, mix cooked quinoa, cheese, onion, mushrooms, cumin, salt, and pepper.
5. Stuff each pepper with the quinoa mixture and place them on a baking sheet.
6. Bake for an additional 20-25 minutes or until the filling is heated through.
Cooking Time: 55-65 minutes
Shrimp and Chorizo Quesadillas
Savory shrimp and spicy chorizo team up to create a flavor-packed quesadilla that’s perfect for any occasion. This recipe combines the best of both worlds in a simple, quick, and delicious dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 ounces Spanish chorizo, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– Salt and pepper to taste
– Optional: salsa, sour cream, and cilantro for serving
Instructions:
1. Heat the olive oil in a skillet over medium-high heat.
2. Add the chorizo and cook until crispy, about 3 minutes. Remove from the skillet and set aside.
3. Add the garlic and shrimp to the skillet. Cook until the shrimp are pink and just cooked through, about 2-3 minutes.
4. In a separate pan or griddle, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the quesadillas by placing a portion of the shrimp and chorizo mixture onto half of each tortilla, then topping with cheese.
6. Fold the tortillas in half and cook for an additional 2-3 minutes or until the cheese is melted and the tortillas are crispy.
7. Serve immediately with your choice of toppings.
Cooking Time: 15-20 minutes
Mexican Street Corn Salad
This vibrant salad is a flavorful fusion of grilled corn, creamy avocado, and tangy lime juice, perfect for any occasion. With its bold colors and zesty taste, it’s sure to be a hit at your next gathering!
Ingredients:
– 4 ears of corn, husked and silked
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, combine grilled corn, avocado, red onion, and jalapeño.
4. Squeeze lime juice over the mixture and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Slow Cooker Chicken Mole
Savor the rich flavors of Mexico with this slow cooker chicken mole recipe, featuring tender chicken smothered in a deep, chocolate-based sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 2 tbsp tomato paste
– 2 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Season the chicken with salt and pepper.
2. In the slow cooker, combine chopped onion, minced garlic, chicken broth, dark chocolate chips, tomato paste, cumin, smoked paprika, and a pinch of salt and pepper.
3. Add the chicken to the slow cooker; cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 3-8 hours (depending on heat setting)
Cheesy Beef Empanadas
These empanadas are perfect for a quick dinner or as a snack to satisfy your cravings. Flaky pastry, tender beef, and melted cheese come together in a delicious combination.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Roll out the empanada dough to a thickness of about 1/8 inch (3 mm).
5. Place a spoonful of the beef mixture onto one half of the dough, leaving a 1/2-inch border around the edges.
6. Sprinkle shredded cheese and chopped cilantro on top of the beef.
7. Fold the other half of the dough over the filling and press the edges together to seal.
8. Brush the tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 20 minutes
Spicy Black Bean Soup
This hearty and flavorful soup is a staple of Mexican cuisine, perfect for a chilly evening or a quick lunch. With the added kick of jalapeños, this spicy black bean soup will leave you wanting more.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and crushed tortilla chips for toppings
Instructions:
1. In a large pot, sauté the onion, garlic, bell pepper, and jalapeño in a little water until tender.
2. Add the black beans, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with your choice of toppings.
Cooking Time: 25-30 minutes
Grilled Fish Tacos with Mango Salsa
Elevate your taco game with this refreshing recipe that combines the flavors of grilled fish, mango salsa, and crispy tortillas. Perfect for a light and flavorful meal.
Ingredients:
– 4 fish fillets (white fish like cod or tilapia work well)
– 1 ripe mango, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 4 corn tortillas
– Vegetable oil for grilling
– Sliced radishes, cilantro, and sour cream (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 3-4 minutes per side, or until cooked through.
4. Meanwhile, combine mango, onion, jalapeño, lime juice, and garlic in a bowl.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled fish on tortillas and topping with mango salsa.
7. Serve immediately and customize with radishes, cilantro, and sour cream if desired.
Cooking Time: 10-12 minutes
Chiles Rellenos with Tomato Sauce
Chiles Rellenos, a classic Mexican dish, gets a twist with the addition of fresh tomato sauce. This recipe combines the creamy texture of roasted peppers with the vibrant flavor of ripe tomatoes.
Ingredients:
– 4 large Anaheim or poblano peppers
– 1/2 cup grated cheese (Monterey Jack or Cheddar)
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 can (14.5 oz) diced tomatoes
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the peppers by placing them on a baking sheet and drizzling with olive oil. Roast for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and chop into large pieces.
4. In a skillet, sauté the chopped onion and minced garlic until softened. Add the grated cheese and cook until melted.
5. Combine the roasted peppers, tomato sauce (made by blending canned tomatoes with salt and pepper), and cooked onion mixture.
6. Simmer for 10-15 minutes to allow flavors to meld together. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Mexican Rice with Roasted Vegetables
A flavorful and nutritious side dish that combines the warmth of Mexican spices with the natural sweetness of roasted vegetables.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), seeded and sliced
– 1 zucchini, sliced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large saucepan, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add the rice to the saucepan and stir to coat with the spice mixture. Cook for 1-2 minutes.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and fluffy.
6. Meanwhile, toss the bell peppers and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes or until tender.
7. Serve the roasted vegetables alongside the cooked Mexican rice.
Cooking Time: 35-40 minutes
Pulled Pork Tamales
Transform your traditional tamales with the rich flavor of pulled pork. This unique twist combines tender pork with cornmeal dough and savory spices, creating a delightful fusion of Mexican and Southern cuisines.
Ingredients:
– 1 pound cooked pulled pork
– 2 cups masa harina (cornmeal)
– 1 cup chicken broth
– 1/4 cup lard or vegetable shortening
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 8-10 corn husks
– Optional: chopped cilantro, lime wedges, and sour cream for garnish
Instructions:
1. In a large mixing bowl, combine cooked pulled pork, masa harina, chicken broth, lard or shortening, salt, and baking powder. Mix until well combined.
2. Soak corn husks in warm water for at least 30 minutes. This will make them pliable and easier to work with.
3. Lay a corn husk flat on a clean surface, with the wide end facing you. Place about 1/4 cup of the pulled pork mixture onto the center of the husk.
4. Fold the sides of the husk over the filling, then roll the tamale into a neat package. Repeat with remaining ingredients and husks.
5. Steam tamales for 45-60 minutes, or until the masa is tender and the filling is hot.
Cooking Time: 45-60 minutes
Chicken Fajita Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this recipe that combines the bold flavors of chicken fajitas with the convenience of a one-pan meal. This dish is perfect for a quick and delicious dinner or a fun weekend gathering.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breasts, cut into strips
– 1/2 cup sliced onions
– 1/2 cup sliced bell peppers (any color)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon fajita seasoning
– 8 small flour tortillas, torn into pieces
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, onions, bell peppers, and garlic in a large skillet over medium-high heat until the chicken is cooked through.
3. Add fajita seasoning and stir to combine.
4. Stuff each bell pepper with the chicken mixture, torn tortillas, and shredded cheese.
5. Place stuffed peppers in a baking dish and bake for 20-25 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Cheesy Chorizo Dip with Tortilla Chips
Get ready to elevate your snack game with this creamy, cheesy, and spicy dip that combines the bold flavors of chorizo sausage and sharp cheddar cheese. Perfect for a quick gathering or movie night.
Ingredients:
– 1 (8 oz) container cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup shredded cheddar cheese
– 1/4 cup diced chorizo sausage
– 1 tablespoon lime juice
– Salt and pepper to taste
– Tortilla chips for serving
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together cream cheese, sour cream, and cheddar cheese until smooth.
3. Stir in diced chorizo sausage and lime juice until well combined.
4. Transfer the mixture to a baking dish or ramekin.
5. Bake for 15-20 minutes or until the dip is heated through and slightly bubbly.
6. Serve warm with tortilla chips.
Cooking Time: 15-20 minutes
Beef Barbacoa Tacos
This recipe for Beef Barbacoa Tacos is a twist on the traditional Mexican dish, featuring tender beef short ribs slow-cooked in a rich tomato-based sauce. Serve with warm tortillas, fresh cilantro, and your favorite toppings for a delicious meal.
Ingredients:
– 2 pounds beef short ribs
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato paste
– 1/4 cup lard or vegetable oil
– 1 tablespoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups beef broth
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, lime wedges, sour cream, shredded cheese
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the short ribs in lard or oil over medium-high heat.
3. Add onion and garlic; cook until softened.
4. Add tomato paste, cumin, paprika, salt, and pepper; stir to combine.
5. Add beef broth and bring to a simmer.
6. Transfer pot to oven and braise for 2-1/2 hours or until meat is tender.
7. Shred meat with two forks and serve in tortillas with your choice of toppings.
Cooking Time: 2-1/2 hours
Mexican Lasagna with Corn Tortillas
Elevate your lasagna game with this creative twist on a classic, featuring tender corn tortillas and flavorful Mexican-inspired fillings.
Ingredients:
– 8-10 corn tortillas
– 1 lb ground beef or chicken, cooked
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese (divided)
– 1/4 cup chopped fresh cilantro (optional)
– 1 tsp cumin
– Salt and pepper to taste
– Vegetable oil for brushing tortillas
Instructions:
1. Preheat oven to 375°F.
2. Cook the ground beef or chicken, onion, and garlic until browned, breaking up any large pieces.
3. Stir in black beans, cumin, salt, and pepper.
4. Brush both sides of tortillas with oil and cook in a skillet over medium heat for about 30 seconds on each side, until pliable.
5. Assemble the lasagna by spreading meat mixture on a tortilla, followed by a sprinkle of cheese, then repeating layers (meat, cheese, tortilla).
6. Top with remaining cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro, if desired.
Cook Time: 20-25 minutes
Pinto Bean and Cheese Burritos
These flavorful burritos are filled with tender pinto beans, melted cheese, and a hint of spice. Perfect for a quick lunch or dinner, this recipe is easy to make and customize.
Ingredients:
– 1 cup cooked pinto beans
– 2 cups shredded cheddar cheese
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 6-8 tortillas (flour or whole wheat)
– Salt and pepper to taste
– Optional: diced tomatoes, shredded lettuce, salsa, avocado
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine pinto beans, chopped onion, minced garlic, and olive oil.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble burritos by spooning bean mixture onto the center of each tortilla, followed by shredded cheese.
5. Roll up tightly and place seam-side down on a baking sheet.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve hot with desired toppings.
Cooking Time: 15-18 minutes
Green Chile Chicken Enchilada Casserole
Elevate your weeknight dinner game with this flavorful casserole, packed with tender chicken, creamy green chile sauce, and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes with green chile peppers
– 1 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken; cook until browned, about 5-7 minutes. Remove from heat.
3. In a separate saucepan, combine diced tomatoes with green chile peppers and cumin. Bring to a simmer over medium heat; let cook for 5 minutes.
4. In a 9×13-inch baking dish, create an even layer of tortillas. Top with cooked chicken, then pour in the green chile sauce.
5. Sprinkle shredded cheese over the top, followed by chopped cilantro.
6. Bake for 20-25 minutes or until casserole is hot and bubbly.
Cooking Time: 25 minutes
Spicy Mexican Hot Chocolate Flan
Elevate your flan game with the bold flavors of Mexico, where spicy and sweet come together in perfect harmony. This unique dessert combines the richness of hot chocolate with the creaminess of custard, finished with a kick of heat.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground ancho chili powder (or more to taste)
– 1/2 cup semisweet chocolate chips
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
3. Remove from heat; whisk in egg yolks, vanilla extract, cinnamon, and ancho chili powder.
4. Pour mixture into 6 (1/2 cup) ramekins or small cups.
5. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
6. Remove from oven; let cool to room temperature.
7. Cover and refrigerate for at least 4 hours or overnight.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your dinner routine with these 20 delicious Mexican recipes! From classic dishes like beef enchiladas and chicken tinga tacos, to innovative twists like shrimp and chorizo quesadillas and grilled fish tacos with mango salsa, there’s something for everyone. Try vegetarian options like stuffed poblano peppers or slow cooker mole, or indulge in cheesy empanadas and chorizo dip. These mouthwatering recipes will transport you to the heart of Mexico without leaving your kitchen. ¡Buen provecho!
