1 hr 10 min
Tacos al Pastor
Thin pork slices marinated with guajillo, achiote and pineapple, seared until caramelised and tucked into warm corn tortillas with onion, cilantro and charred pineapple.
Open recipeCurated Mexican cooking
Mexican recipes from tacos, braises and chile-rich soups to tamales, enchiladas and breakfasts
Cook tacos al pastor, cochinita pibil, mole poblano, pozole rojo and birria, then move through enchiladas verdes, carnitas, chiles rellenos, pescado a la Veracruzana and tortilla soup before finishing with chicken tamales in green salsa, huevos rancheros and chilaquiles verdes. Each recipe keeps the natural number of stages the dish actually needs, with precise quantities, heat, timing, texture and doneness cues.
13 recipes published
3 hr 40 min
Cochinita Pibil
Yucatecan pork marinated in achiote and bitter-orange-style citrus, wrapped in banana leaves and slowly roasted until it pulls apart into brick-red, fragrant strands.
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3 hr
Mole Poblano
A layered Puebla mole built from toasted dried chiles, nuts, seeds, spices, tomato, tortilla and restrained Mexican chocolate, blended silky and simmered until dark and glossy.
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3 hr 15 min
Pozole Rojo
A celebratory red pozole with tender pork and plump hominy in a guajillo-ancho broth, served with crisp cabbage, radish, onion, oregano and lime for contrast.
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4 hr 20 min
Birria de Res
Beef braised in a roasted guajillo-ancho adobo until spoon-tender, served with its deeply spiced red consommé, onion, cilantro and lime.
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1 hr 10 min
Enchiladas Verdes
Soft corn tortillas rolled around shredded chicken, bathed in a bright cooked tomatillo-serrano salsa and finished with crema, queso fresco and onion.
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2 hr 30 min
Carnitas
Large pork pieces simmered slowly with aromatics and citrus until tender, then allowed to fry in their rendered fat for crisp bronze edges while staying juicy inside.
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1 hr 40 min
Chiles Rellenos
Roasted poblanos filled with melting cheese, lightly floured, wrapped in an airy egg batter and fried golden, then served over warm tomato salsa.
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1 hr 5 min
Pescado a la Veracruzana
White fish gently cooked in a bright Veracruz sauce of tomato, onion, garlic, green olives, capers, jalapeño and herbs—a coastal dish shaped by Mexican and Mediterranean ingredients.
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1 hr 5 min
Sopa de Tortilla
Roasted tomato and guajillo broth served over crisp corn-tortilla strips with avocado, queso fresco, crema and a flash-fried chile garnish.
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2 hr 50 min
Tamales de Pollo en Salsa Verde
Fluffy corn masa wrapped in softened husks around juicy shredded chicken and tangy tomatillo salsa, then steamed until the masa releases cleanly from the wrapper.
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40 min
Huevos Rancheros
Crisp-edged fried eggs set on lightly fried corn tortillas, covered with warm ranchera tomato-chile salsa and served with refried beans.
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55 min
Chilaquiles Verdes
Crisp tortilla triangles tossed briefly in roasted tomatillo salsa so they soften at the edges but keep some bite, then topped with crema, queso fresco, onion and cilantro.
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