7 Classic Mexican Entrees You Can Master at Home

Overview

Mexican cuisine is a vibrant fusion of flavors, textures, and cultures, making it a delightful choice for any home cook looking to explore. In this article, we will cover seven classic Mexican entrees that you can master at home. Suitable for culinary enthusiasts and casual cooks alike, these dishes range in difficulty and cater to various occasions—from weeknight family dinners to festive gatherings.

Estimated prep/cook time varies by dish but generally falls between 1 to 3 hours. Difficulty ranges from easy to medium, with origins rooted in various Mexican states, providing a delightful smorgasbord of regional flavors and cooking techniques. Each dish burst with aromatic spices, rich sauces, and vibrant colors, making them ideal for both everyday meals and special celebrations.

1. Chicken Tacos

Ingredients

• 500g (1 lb) boneless, skinless chicken thighs
• 30ml (2 tbsp) olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt, to taste
• Fresh corn tortillas (about 8)
• Chopped cilantro (for garnish)
• Sliced radishes (for garnish)
• 1 lime, cut into wedges

Step-by-Step Instructions

1. Prep the Marinade (10 minutes): In a bowl, mix olive oil, chili powder, cumin, garlic powder, and salt. Add chicken thighs, ensuring they are well coated. Marinate for at least 30 minutes.
2. Cook the Chicken (15-20 minutes): Heat a grill pan over medium-high heat. Sear the chicken on both sides until cooked through and juices run clear, about 6-7 minutes per side. Allow to rest for 5 minutes before slicing.
3. Warm the Tortillas (5 minutes): In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side.
4. Assemble Tacos (5 minutes): Fill each tortilla with sliced chicken, garnish with cilantro and radishes, and serve with lime wedges.

Variations & Substitutions

• For a vegan option, substitute chicken with grilled portobello mushrooms.
• Try different proteins such as beef or shrimp, adjusting cook times accordingly.
• Add toppings like avocado or pico de gallo for extra flavor.

Make Ahead, Storage & Reheating

Cooked chicken can be marinated and stored in the fridge for up to 24 hours. Leftover chicken can be refrigerated for up to 3 days. Reheat in a pan over low heat, adding a splash of water to keep the meat moist.

Nutrition (Approx.)

Calories: 280 | Protein: 22g | Carbs: 20g | Fat: 15g

Serving Suggestions

Pair with a side of Mexican street corn salad and a light, fruity white wine, such as Sauvignon Blanc. For kids, consider adding cheese as a topping for a milder flavor.

FAQs

• Can I use chicken breast instead of thighs? Yes, but thighs are juicier and more flavorful.
• How do I make these gluten-free? Use corn tortillas—they are naturally gluten-free.
• Can I use store-bought salsa? Certainly! Choose a fresh salsa for better flavor.

Conclusion

Mastering these chicken tacos is a fine introduction to the art of Mexican cooking. Their adaptability and rich flavors make them a family favorite. Don’t hesitate to try variations or explore other classic dishes like enchiladas or tamales. We encourage you to share your favorite versions or results in the comments below!

2. Enchiladas

Ingredients

• 8 corn tortillas
• 500g (1 lb) shredded beef or chicken
• 250ml (1 cup) enchilada sauce
• 200g (1 cup) grated cheese (Monterey Jack or Cheddar)
• 1 onion, diced
• 30ml (2 tbsp) cooking oil
• Chopped cilantro (for garnish)

Step-by-Step Instructions

1. Cook the Filling (15 minutes): In a skillet, heat oil over medium heat. Sauté onion until soft, then add shredded meat and half of the enchilada sauce. Stir to combine and simmer for 5 minutes.
2. Prepare Tortillas (10 minutes): Store-bought tortillas can be lightly fried in oil to soften and make them pliable.
3. Assemble Enchiladas (10 minutes): Place a spoonful of the filling into each tortilla, roll it up, and place in a baking dish seam-side down.
4. Add Sauce and Bake (20 minutes): Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese. Bake at 180°C (350°F) for about 20 minutes until the cheese is bubbly.

Variations & Substitutions

• Swap meat for beans or vegetables for a vegetarian version.
• Try different sauces such as green salsa for a unique twist.

Make Ahead, Storage & Reheating

Assembled enchiladas can be stored in the fridge for up to 2 days before baking. Bake directly from the fridge, increasing the cooking time by about 10 minutes. They can also be frozen for up to 3 months; reheat at 180°C (350°F) until heated through.

Nutrition (Approx.)

Calories: 350 | Protein: 25g | Carbs: 30g | Fat: 15g

Serving Suggestions

Serve with a side of black beans or a fresh salad. A light-bodied red wine like Pinot Noir complements the flavors beautifully.

FAQs

• How do I prevent tortillas from breaking? Use fresh tortillas and heat them slightly to soften.
• Can I make these gluten-free? Yes, simply use corn tortillas.
• What if my tortillas are too thick? Thin them out with a rolling pin or opt for fresh, soft tortillas.

Conclusion

These enchiladas are a hearty and satisfying dish that showcases the heartiness of Mexican cuisine. Use this base to explore various fillings and sauces. We’d love to hear your take on this classic dish, so don’t hesitate to share your culinary experiences!

3. Chiles en Nogada

Ingredients

• 4 large poblano peppers
• 500g (1 lb) ground beef
• 200g (1 cup) dried fruit (like raisins and apricots)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 250g (1 cup) walnuts
• 150ml (1/2 cup) milk
• Fresh parsley for garnish

Step-by-Step Instructions

1. Roast the Peppers (15 minutes): Char poblano peppers over an open flame until blackened. Place in a bag to steam for 10 minutes, then peel off the skins.
2. Make the Filling (20 minutes): Sauté onion and garlic until fragrant. Add ground beef, dried fruit, and cinnamon, cooking until the meat is browned.
3. Prepare the Sauce (15 minutes): Blend walnuts with milk until smooth. Season with salt.
4. Assemble and Serve (10 minutes): Stuff peppers with beef mixture, drizzle walnut sauce over the top, and garnish with parsley.

Variations & Substitutions

• Try substituting ground turkey or chicken for a lighter option.
• For a vegan version, use lentils or mushrooms for the filling.

Make Ahead, Storage & Reheating

The filling can be made and stored in the fridge for up to 2 days. Peppers can be prepared in advance, but the sauce is best made fresh to maintain its texture. Reheat in the oven or microwave until warmed through.

Nutrition (Approx.)

Calories: 420 | Protein: 30g | Carbs: 28g | Fat: 24g

Serving Suggestions

Serve with a light salad or Mexican rice. A crisp, dry white wine like Chardonnay is an excellent pairing. Garnish with pomegranate seeds for a pop of color.

FAQs

• Do I have to peel the poblano peppers? Yes, peeling improves the texture and flavor.
• Can I use canned walnuts? Fresh is best for flavor, but canned works in a pinch.

Conclusion

Chiles en Nogada is a seasonal, celebratory dish representing the colors of the Mexican flag. Explore variations and enjoy this beautiful dish that marries savory and sweet flavors effortlessly. Share your creations or try other festive dishes next!

4. Mole Poblano

Ingredients

• 1 whole chicken (about 1.5kg / 3.5 lbs)
• 100g (1/2 cup) almonds
• 50g (1/4 cup) sesame seeds
• 3 dried chilies (Ancho, Pasilla, Guajillo)
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 cup chicken stock
• 2 tbsp dark chocolate shavings
• Salt, to taste

Step-by-Step Instructions

1. Prep Chicken (10 minutes): In a large pot, boil the chicken until cooked through, about 30-40 minutes. Reserve the broth for the sauce.
2. Toast Nuts and Seeds (5 minutes): In a skillet, toast almonds and sesame seeds over medium heat until fragrant.
3. Blend Mole Sauce (15 minutes): In a blender, combine toasted almonds, sesame seeds, dried chilies (rehydrated), spices, and chicken stock. Blend until smooth.
4. Simmer Mole (20 minutes): In a saucepan, simmer the mole sauce for about 20 minutes, stirring frequently. Add chocolate and adjust seasoning with salt.
5. Combine and Serve (5 minutes): Slice the cooked chicken and ladle mole sauce over it. Garnish with sesame seeds.

Variations & Substitutions

• For a vegetarian version, replace chicken with roasted vegetables.
• Use different types of nuts or chocolate for unique flavor profiles.

Make Ahead, Storage & Reheating

Mole sauce can be made ahead and stored in the fridge for up to 1 week or frozen for 3 months. Reheat gently and serve over freshly cooked chicken.

Nutrition (Approx.)

Calories: 600 | Protein: 45g | Carbs: 30g | Fat: 35g

Serving Suggestions

Serve with rice and hand-made tortillas. Pair with a fruity red wine like Zinfandel. Garnish with fresh herbs for a touch of elegance.

FAQs

• Is mole difficult to make? It takes time but can be tackled by anyone with patience and enthusiasm.
• What do I do with leftover mole sauce? It can be stored in an airtight container and used for multiple meals.

Conclusion

Mole Poblano is a rich, deep dish that symbolizes the essence of Mexican culinary artistry. Its complex flavors and textures make it a staple in many households. Feel free to try your take on it and don’t forget to share your mole magic with us!

5. Carnitas

Ingredients

• 1kg (2 lbs) pork shoulder, cut into large pieces
• 1 tsp salt
• 2 tsp cumin
• 1 onion, quartered
• 3 cloves garlic, smashed
• 1 orange, halved
• 100ml (1/2 cup) chicken broth

Step-by-Step Instructions

1. Season Pork (5 minutes): Rub pork with salt and cumin, ensuring even coating.
2. Brown the Meat (15 minutes): In a Dutch oven, sear meat on all sides until golden.
3. Add Aromatics (10 minutes): Add onion, garlic, orange halves, and broth to the pot. Bring to a simmer.
4. Cook Low and Slow (3 hours): Cover and cook in a 160°C (325°F) oven or low slow cooker until tender.
5. Shred and Crisp (15 minutes): Remove meat and shred; return to pot or broil until edges are crispy.

Variations & Substitutions

• Use chicken thighs for a lighter version.
• Add spices such as cinnamon or bay leaves for a deeper flavor.

Make Ahead, Storage & Reheating

Carnitas can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in a skillet until crispy.

Nutrition (Approx.)

Calories: 350 | Protein: 30g | Carbs: 5g | Fat: 22g

Serving Suggestions

Serve with soft tortillas, salsa, and a side of black beans. Enjoy with a refreshing Mexican lager.

FAQs

• What cut of pork is best? Pork shoulder is ideal due to its fat content and tenderness when cooked low and slow.
• Can I make this in a slow cooker? Absolutely! Cook on low for 6-8 hours for rich flavor.

Conclusion

Carnitas are a favorite for their melt-in-your-mouth texture. This dish allows you to appreciate the beauty of slow cooking. Embrace experimentation and share your results with fellow food lovers!

6. Pozole

Ingredients

• 500g (1 lb) hominy (dry or canned)
• 1kg (2 lbs) pork (shoulder or belly)
• 1 onion, halved
• 4 garlic cloves
• 2 dried chilies (Guajillo or Ancho)
• Salt, to taste
• Lime wedges, for garnish
• Chopped radishes, for garnish
• Chopped cabbage, for garnish

Step-by-Step Instructions

1. Cook Hominy (15 minutes): If using dry hominy, soak overnight and cook according to package instructions.
2. Prepare the Broth (45 minutes): In a pot, cover pork with water, add onion and garlic, and simmer for about 30-40 minutes until tender.
3. Add Chilies and Season (10 minutes): Blend cooked chilies with a bit of broth and add to the pot along with hominy. Simmer for another 10 minutes.
4. Serve Hot (5 minutes): Ladle Pozole into bowls and garnish with lime, radishes, and cabbage.

Variations & Substitutions

• Make vegetarian Pozole using vegetable broth and mushrooms.
• Swap pork for chicken if preferred, adjusting cooking times accordingly.

Make Ahead, Storage & Reheating

Pozole can be stored in the fridge for up to 4 days. The flavors improve; reheat gently on the stove.

Nutrition (Approx.)

Calories: 450 | Protein: 30g | Carbs: 40g | Fat: 16g

Serving Suggestions

Serve with tortilla chips or fresh tortillas. A chilled Mexican cola pairs well!

FAQs

• Can I use canned hominy? Yes, it significantly shortens your cooking time.
• How can I adjust the heat? Add more or fewer dried chilies depending on spice tolerance.

Conclusion

Pozole is a comforting tradition that brings families together. Explore different versions and enjoy this hearty dish. Your comments and variations are welcome!

7. Sopes

Ingredients

• 2 cups masa harina (corn flour)
• 1 cup water
• 1 tsp salt
• 500g (1 lb) ground beef or chicken
• 1 cup refried beans
• 1 cup lettuce, shredded
• 1/2 cup salsa
• Queso fresco for garnish

Step-by-Step Instructions

1. Make the Dough (10 minutes): Mix masa harina with water and salt until a soft dough forms.
2. Shape Sopes (15 minutes): Roll dough into balls and flatten to form thick discs with raised edges.
3. Cook the Sopes (5 minutes): Cook each disc on a skillet over medium heat until lightly golden.
4. Cook the Filling (10 minutes): Sauté ground meat in a separate skillet until cooked through.
5. Assemble Sopes (5 minutes): Spread refried beans on each sope, top with meat, lettuce, salsa, and cheese.

Variations & Substitutions

• Use lentils or mushrooms for a vegetarian version.
• Experiment with different toppings like avocado or sour cream.

Make Ahead, Storage & Reheating

The dough can be made ahead and stored in the fridge. Cooked sopes can be frozen for several weeks, reheating in the oven.

Nutrition (Approx.)

Calories: 300 | Protein: 20g | Carbs: 32g | Fat: 10g

Serving Suggestions

Pair with a light salad or corn elote. A fruity beverage such as horchata completes the meal!

FAQs

• Can I use pre-made tortillas? They won’t work well; sopes require thicker dough.
• What kind of meat is best? Choose according to personal preference, or use beans for a veggie sopes.

Conclusion

Sopes deliver a crispy base for hearty toppings—perfect for any meal. Enjoy making your versions of this beloved Mexican classic. We’d love for you to share your experience and variations in the comments!