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Mexican Recipes & Flavors

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Mexican Recipes & Flavors

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11/09/2025

Fideo Soup
"I halved the recipe for just me and the hubby. Now I wish I went with the full pan because they were SO GOOD. This is going to be a staple in our house 🙂 "
Start by heating 2 tablespoons of oil in a large pot over medium heat. Add 7 ounces of fideo pasta (or broken vermicelli) and toast until golden brown, stirring frequently to avoid burning.
Once the pasta is toasted, add 1 diced onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 3-4 minutes.
Stir in 1 can (14.5 ounces) of diced tomatoes and cook for another 2 minutes. Add 6 cups of chicken broth, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the pasta is tender.
Optional: Add 1 diced zucchini or 1 cup of diced potatoes for extra heartiness. Cook until the vegetables are tender.
Stir in a handful of chopped cilantro before serving.
Serve the Fideo Soup hot, garnished with additional cilantro and a squeeze of lime juice if desired. Enjoy this simple and flavorful dish!

06/09/2025

8$ for this Mexican Shrimp Cocktail??
2 lbs jumbo shrimp
2 celery stalks, thinly sliced
1 jalapeño, seeded and finely chopped
1 cucumber, chopped
2 avocados, peeled, pitted, and chopped
2 handfuls fresh cilantro, chopped
1/2 small white or yellow onion, finely chopped
2 limes, juice and zest
1 orange, juice and zest
11.5 oz can tomato juice
1/2 cup tomato sauce
2 garlic cloves, grated
Favorite hot sauce, to taste
Salt and pepper, to taste
Prepare the Shrimp:
Bring a large pot of water to a boil.
Add the shrimp and cook until they curl into a loose ‘C’ shape and are fully cooked, which should take a few minutes depending on their size.
Drain the shrimp and cool them in an ice bath or under cold running water.
Once cooled, cut the shrimp into bite-sized pieces.
Mix the Vegetables and Shrimp:
In a large bowl, combine the chopped shrimp, celery, jalapeño, cucumber, avocado, cilantro, and onion.
Prepare the Sauce:
In a separate bowl, mix the lime juice, orange juice, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper.
Pour this sauce mixture over the shrimp and vegetables, stirring well to combine.
Chill and Serve:
Chill the shrimp cocktail in the refrigerator for at least 1 hour to let the flavors meld.
Serve chilled, garnished with additional cilantro or lime wedges if desired.
Enjoy this refreshing and flavorful Mexican Shrimp Cocktail!

06/09/2025

Learned this from my mother in-law. Simple and very good in a burrito with beans and cheese!
Chili verde!
Chuck roast, cut into cubes
1/2 onion, chopped
2 cloves garlic, minced
Several spicy chiles (choose the spiciest available)
2-3 tomatoes, chopped
Adobo seasoning
Salt and pepper, to taste
1 cup water
4 serrano peppers, chopped
Prepare the Ingredients:
Cut the chuck roast into cubes and season with salt, pepper, and adobo seasoning.
Chop the onion and mince the garlic.
Prepare the chiles and serrano peppers by chopping them.
Sear the Meat:
In a large pot, heat a bit of oil over medium-high heat.
Add the cubed chuck roast and sear until browned on all sides. Remove the meat and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
Add the chopped chiles, serrano peppers, and tomatoes. Cook for a few minutes until the vegetables start to soften.
Simmer the Chili Verde:
Return the browned beef to the pot. Add 1 cup of water and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the meat is tender and the sauce has thickened.
Serve:
The chili verde will thicken as it cooks and sets.
Enjoy it in a burrito with beans and cheese, or serve with rice and tortillas.

06/09/2025

Pork Pozole Rojo 😋
"I have been making these for about a year now... Everyone calls it “crack” cause they cant stop eating it! Hehe"
I started by simmering pork shoulder chunks in a large pot of water with onions, garlic, and bay leaves until the meat was tender. Meanwhile, I prepared the red chile sauce by soaking dried guajillo and ancho chiles in hot water, then blending them with garlic, onions, and a bit of the soaking liquid until smooth. Once the pork was cooked, I added hominy to the pot along with the red chile sauce, letting everything simmer together to develop the rich flavors. I seasoned the pozole with salt, pepper, and oregano, and let it cook until the hominy was tender and the broth was thickened. Served with a variety of garnishes like shredded cabbage, radishes, cilantro, lime wedges, and tortilla chips, this Pork Pozole Rojo was a delicious and satisfying meal that everyone enjoyed.

06/09/2025

Made shrimp cocktail day before yesterday...
I started by boiling shrimp until they were just cooked through, then immediately cooled them in an ice bath. In a large bowl, I mixed the shrimp with diced tomatoes, red onions, cucumbers, and cilantro. I then added a generous amount of lime juice, Clamato juice, ketchup, and hot sauce to create a tangy and flavorful sauce. To finish, I seasoned the mixture with salt and pepper and stirred in some diced avocado. Served chilled with saltine crackers or tortilla chips, this Mexican Shrimp Cocktail was a hit with everyone.

06/09/2025

Fideo with potatoes and ground beef
"Oh my gosh!! I made these for my son's birthday party and I apparently didn't make enough. They were gone in minutes, seriously. So yummy!
I started by browning ground beef in a large skillet, then added diced onions and garlic, cooking until they were soft and fragrant. Next, I added diced potatoes and let them cook until they began to soften. I then stirred in the fideo pasta, toasting it lightly before adding tomato sauce and beef broth. I seasoned everything with cumin, chili powder, salt, and pepper, letting it simmer until the potatoes and pasta were tender and the flavors had melded together beautifully. The result was a hearty and flavorful dish that everyone enjoyed.

06/09/2025

Homemade salsa pecante
"OMG, this dish had me dancing in my kitchen! So ridiculously easy and the taste - pure joy in every bite. You've gotta try it to believe it!"
I recently made homemade salsa picante, and it turned out to be a flavorful and spicy delight. I started by roasting tomatoes, jalapeños, and garlic until they were charred and aromatic. Once roasted, I blended them with onions, cilantro, lime juice, and a pinch of salt to create a smooth, vibrant salsa. The result was a rich, spicy salsa picante that was perfect for dipping chips or adding a kick to any dish. It's a simple and delicious recipe that I thought I'd share for anyone who loves homemade salsas!

06/09/2025

Dinner is ready baby!!! My favorite Albondigas... 🔥🔥❤️
I started by mixing ground beef with cooked rice, finely chopped onions, garlic, cilantro, and a beaten egg to create the meatballs. I seasoned the mixture with cumin, salt, and pepper, then formed it into small balls. In a large pot, I sautéed diced onions, carrots, and celery until softened, then added beef broth, diced tomatoes, and a touch of tomato sauce. Once the broth was simmering, I gently added the meatballs and let them cook until tender. To finish, I added chopped zucchini and fresh cilantro, simmering until the vegetables were cooked through. Served hot, this Albondigas soup was rich, hearty, and full of flavor, making it a family favorite.

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