I love Mexican food but I don’t experiment too much with making it at home. I have been known to stick with tacos, bean burgers, and red beans and rice. Here are some of the best recipes on the internet!
- 1 tsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1/4 cup chopped cilantro, plus more for garnish
- 1 tbsp chopped chipotle in adobo
- 1 tsp brown sugar
- 1 tsp kosher salt, divided
- 1 tbsp unsalted butter
- 2 cups corn kernels (from 2 medium ears of corn)
- 2 medium (8-ounce) zucchini, cut into 1-inch pieces
- 1/2 medium red onion, halved and cut into wedges
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Freshly ground black pepper, to taste
- Juice from ½ lime
- 1 pound large peeled and deveined shrimp
- 4 ounces avocado (from 1 small Hass), sliced
- In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
- Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
- In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt, and pepper. Sauté until softened and browned on the edges, stirring occasionally about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
- Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and the sauce has thickened a bit, about 5 minutes.
- To serve: Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.
Roasted Mexican Zucchini
- 3-4 medium zucchini diced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
- 4 oz. cotija cheese crumbled
- juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix the diced zucchini, olive oil (2 tablespoons), chili powder (1/2 teaspoon), garlic powder (1/2 teaspoon), cayenne pepper (1/8 teaspoon), and salt/pepper until well coated.
- Spread evenly on the baking sheet and roast for 25 minutes, or until zucchini is browned.
- Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
Authentic Mexican Chalupas
- 8 small corn tortillas
- vegetable or canola oil for frying
- 1 cup tomatillo salsa verde on this site, plus extra for serving
- 1 cup queso fresco crumbled
- 2 cups pulled cooked chicken or pork shredded
- cilantro for garnish
- In a heavy-bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4″ of canola oil. Set over a medium to medium-high heat.
- When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling.
- Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge.
- Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It’s ok if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.