Welcome, again, to Kelly's Kitchen. One of my favorite styles of food to cook is Mexican. Partly because of my heritage, but also because of the myriad of flavors. From slow-cooked carnitas to Mexican street corn, there are so many wonderful dishes that run the full flavor spectrum.
Today, I've collected 6 Mexican-Inspired recipes that I like to make at home. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 6 Mexican-inspired recipes you have to try at home
You can get the full recipe card for a dish by clicking the link at the end of each section
Lately my favorite brunch order at a particular restaurant is Huevos Rancheros. We haven’t been out for brunch the last few weeks so I decided to make the dish at home. This is a really simple recipe that we will make in an oven-safe skillet, with chorizo, black beans, tomatoes, cheddar cheese, crispy corn tortillas, and avocado with two fried eggs on top. This is a skillet for two, but it can easily be scaled up for a group. It’s fresh and savory – perfect for a brunch, lunch or dinner! Let’s get right to it: Skillet Huevos Rancheros For Two.
Today’s recipe is my take on a Mexican-inspired stuffed pepper. Though Mexico has its Chile Relleno, this version is not battered and fried. The stuffing is done like fried rice, so we will crisp up some rice, with red bell pepper, corn and chorizo. Then top the stuffed poblano peppers with cheese and briefly bake to melt the cheese. This is a really easy recipe that is pretty quick too. Let’s get right to it!
Today we have Tacos Dorados, or Crispy Tacos. This is a great recipe to make for a group, or you can do what I did and make half a batch and save the rest of the filling for either something else or another batch of tacos. I found this recipe on America’s Test Kitchen; it’s not only easy, but these are amazingly good tacos! Different than street tacos, these are shallow-fried (with the meat filling inside) to create a deliciously crunchy shell. Let’s get to the recipe!
When I was young, we had Thanksgivings at my paternal grandparent’s house. My grandfather is of Mexican descent and so my grandmother always had tamales in addition to the American Thanksgiving staples. So, just in time for Thanksgiving, tamales seemed like the perfect way to use my short-rib leftovers.
Today, we have a really simple way to enjoy Mexican flavors in a casserole form. Mexican Tortilla Lasagna is a layered casserole with flour tortillas and a savory, slightly spicy mix of ground beef and Mexican chorizo, with corn and beans. And don’t forget the cheese! We have cheddar and a pepper jack cheese studded with the famous Hatch Chilis. This is a fantastic casserole topped with your favorite toppings; hot sauce, sour cream, pickled jalapeños and cilantro. Let’s get right to it!
Today’s post is kind of a two-parter. The first part is an easy chicken meal prep; then we will use half of the prepped chicken for today’s recipe and the other half for tomorrow’s recipe. So maybe it’s more of a three-parter! For today, we are going to turn seasoned, baked chicken thighs into a flavorful Chicken Tortilla Soup; with black beans and corn. Let’s bake off some chicken thighs!
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 47, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.