Quick Summary: A collection of traditional Mexican recipes for Día de los Muertos, Christmas, and other celebrations. From slow-simmered pozole and homemade tamales to mole, flan, and champurrado. Includes links to full recipes, a printable pantry checklist, and tips from a chile pepper farmer. Jump to: Día De Los Muertos | Pozole | Tamales | …
Calabaza en Tacha (aka candied pumpkin) is one of the traditional treats served on Mexico’s Day of the Dead Celebration, “Dia de Muertos”. The flavor is similar to what is served in the US as candied yams or sweet potatoes, but the key ingredients to this Mexican recipe include piloncillo syrup, cinnamon sticks, orange peel …
Quick Summary: A Mexican-style slow cooker chili with turkey (or leftover Thanksgiving turkey), butternut squash, poblano peppers, and black beans. Smoky depth comes from ancho and chipotle chile powder. Prep: 30 min | Cook: 6 hours (slow cooker) | Serves: 6 This Mexican-style turkey chili is great for using up Thanksgiving leftovers, but it’s also …
Quick Summary: A unique twist on chili that uses Mexican mole sauce (homemade or prepared) for depth and complexity. The chocolate and chile notes of mole transform ordinary turkey chili into something special. Perfect for using leftover holiday turkey. Freezes beautifully for busy weeknight dinners. Slow cooker or stovetop. Prep: 15 min | Cook: 2-4 …
Quick Summary: Nine traditional Mexican drinks and frozen treats to beat summer heat. From creamy horchata to tangy agua de Jamaica to icy raspados, these recipes are easy to make at home and far more refreshing than store-bought alternatives. Most can be made in large batches for parties or kept in the fridge all week. …
Quick Summary: Quick Summary: A creamy, cooling cocktail made with homemade horchata base, spiced rum, and cinnamon simple syrup. Horchata is a sweetened rice-based drink popular in Spain and Mexico. Make the base a day ahead, then the cocktail comes together in minutes. Prep: 5 min (plus overnight for base) | Serves: 1 Jump to: …
Quick Summary: Homemade corn tortillas using masa harina and a tortilla press. Three ingredients, about 30 minutes start to finish. Includes tips on pressing, cooking on a comal, and getting the signature puff. Prep: 20 min | Cook: 2 min per tortilla | Makes: 19 tortillas Jump to: RECIPE | Masa vs Masa Harina | …
Quick Summary: Banderillas are flour tortilla-wrapped hot dogs, fried until golden and served with a creamy, spicy chile de arbol sauce. The sauce blends toasted dried peppers with evaporated milk and mayonnaise for heat with richness. Total time: under 15 minutes. Prep: 15 min | Cook: 10 min | Serves: 12 Jump to: RECIPE | …
Quick Summary: Roasted poblano strips cooked with onions, mushrooms, corn, and Mexican crema, folded into cheese quesadillas. Classic comfort food from the Bajío region of Mexico. Vegetarian and endlessly adaptable. Jump to: RECIPE | What is Rajas con Crema? | Ingredients | Char/Peel Poblanos | How to Make | FAQ Rajas con crema is a …
Quick Summary: Traditional Mexican pork tamales with red chile pepper sauce, made easier with a homemade spice blend instead of rehydrating and roasting dried peppers. Includes step-by-step photos and video for assembly. Prep: 45 min | Cook: 45 min + 60-90 min steaming | Makes: about 30 tamales Jump to: RECIPE | 5 Secrets to …
this recipe for low carb chicken enchiladas is so packed with flavor that you won’t miss the tortillas. Made with HeathGlen’s enchilada spice blend.
Quick Summary: A distinctive variation of chile colorado featuring tender pork and fresh cactus paddles (nopales). The nopales add a bright, slightly tangy contrast to the rich red chile sauce. Includes video tutorial on removing cactus thorns. Uses a spice blend for easier preparation. Prep: 40 min | Cook: 40 min | Serves: 4 This …
Chorizo and eggs make a stellar low carb breakfast or dinner. Mexican & Spanish chorizo are different but excellent in a variety of dishes
Mexican Chocolate Pots de Creme are a wonderful way to enjoy keto and low carb desserts that everyone will love, low carb or not!
Quick Summary: Crispy corn tortillas dipped in rich birria broth, filled with shredded beef, melted cheese, and pickled onions. Served with a side of the braising liquid (consommé) for dipping. The broth-dipped tortillas fry to a crispy, flavorful shell that sets these tacos apart. Birria consommé recipe linked separately. Prep: 15 min | Cook: 15 …