Shrimp– I use small peeled and de-veined shrimp, chop into smaller bite-size pieces if using large shrimp. You can also use salad shrimp for a quick option. You’ll need about 1 1/2 pounds total.

Explore 23 mouthwatering Mexican meal recipes, from savory enchiladas to zesty street tacos, in this flavor-packed roundup.

2 soft corn tortillas (store bought) 80 gms mozzarella cheese. For the Mexican Rice. 1 cup jasmine rice. 1 tbsp vegetable oil. 1 cup chicken/vegetable broth and 1 cup water mixed together ...

1. Add the tomato juice, 1 tsp. kosher salt, ketchup, lime juice, orange soda, cucumbers, jalapenos, minced onion, and cilantro to a mixing bowl. Stir to combine. Cover and place in the fridge at ...

3 medium plum tomatoes (about 8 ounces), cored. 1 serrano chili, halved lengthwise and seeded. 2 medium garlic cloves, smashed and peeled. ¼ medium white onion, peeled, layers separated ...

For many years, my husband's Mexican American family gathered a few days before Christmas to make tamales. We would enjoy them on Christmas Eve at an informal potluck; all nine of his siblings ...

Enchiladas: Start by pre-heating the oven to 400 F. Add the oil into a pan and heat the tortillas, do not fry them. They should be pliable, remove from oil and remove excess oil with paper towels ...