8 Mexican Dishes Easy Enough For Any Home Cook
These eight dishes balance bold flavor and kitchen sanity, making them perfect for anyone new to Mexican cooking or simply looking for some dependable recipes to keep on hand. Each one allows you to adjust the amount of spice or protein you use, and they all use fairly basic ingredients and simple methods. In addition to providing clear instructions, this post offers helpful advice to ensure that your first (or fifteenth) attempt goes smoothly. Without stress or far-flung shopping expeditions, let’s transform your kitchen into your favorite taquería.
1. Taco Night (Soft or Crispy Tacos)
Tacos’ versatility and forgiving nature make them a popular starting point for Mexican cooking. Choose a protein (beef, pork, fish, beans, or chicken), season it simply with cumin, chili powder, garlic, and onion, and then warm the tortillas (corn or flour) or crisp them in an oven or skillet. Add chopped tomato, onion, cilantro, shredded cabbage or lettuce, and a squeeze of lime on top. Layering texture, heat, and freshness is crucial. Even minor errors are simple to fix because everything is constructed in tiny pieces. It can be scaled, the fillings can be changed, or taco-style bowls can be served.
2. Chicken or Cheese Enchiladas
Simply put, enchiladas are tortillas filled with shredded chicken, cheese, beans, or vegetables and then baked in a sauce. To save work, use homemade or canned red or green enchilada sauce. Line a baking dish, lightly dip each tortilla, add your filling, roll, pour sauce over, sprinkle cheese on top, and bake until bubbly. You don’t need fancy techniques or precise folding because the majority of the cooking happens in the sauce stage. If the sauce is thin or a tortilla breaks, it’s acceptable. Serve with rice, beans, and a chopped onion or cilantro as a fresh garnish.
3. Quesadillas (Plain or Stuffed)
One of the simplest yet most satisfying Mexican-style dishes is undoubtedly quesadillas. Place one tortilla on a dry or lightly oiled skillet, cover with cheese (and optional fillings, such as cooked chicken or sautéed vegetables), fold over, and cook until the cheese is melted and the tortilla is golden on both sides. Slice into wedges. It’s quick, almost infallible, and perfect for repurposing leftovers. The portion size, heat, and fillings are all under your control. Serve with sour cream, guacamole, or salsa.
4. Mexican Rice (Arroz Rojo Using Tomato Base)
Mexican-style rice is a vibrant, tasty side dish that goes well with a variety of other foods. The traditional way is to sauté chopped garlic and onion in oil, then add long-grain rice and stir until just toasted. Finally, add tomato purée (or tomato + stock), salt, and a pinch of cumin. Cover and simmer until the rice absorbs the liquid. Use a fork to fluff the rice. For color, you can add corn or peas. Just make sure the lid is tight while simmering, and it’s forgiving. If you have a good rice recipe, you can serve it with beans, in bowls, or under grilled foods.
5. Black Bean or Pinto Bean Burrito Bowls
Burrito bowls are a contemporary, adaptable take on wrapped tortillas. Rice or greens should be the foundation, followed by seasoned cooked beans (pinto or black), corn, diced tomato, avocado, salsa, cheese, and possibly grilled meat or vegetables. You have control over texture and portion sizes. It’s simpler to pack or consume than deconstructed tacos. Assembling a bowl requires little time because many ingredients (rice, salsa, and beans) can be prepared in advance. This dish is ideal for informal dinners or meal prep.
6. Chicken Fajitas (One-Pan Sizzle)
Fajitas are straightforward but dramatic. Add oil, lime juice, cumin, chili powder, and salt to sliced chicken (or beef or vegetables). Sear until cooked and lightly charred in a hot skillet. Next, sauté onions and bell peppers in the same pan until they are crisp-tender. Serve this mixture right away with warm tortillas and your preferred garnishes, such as pico de gallo, sour cream, or cilantro. Cleanup is minimal because everything cooks quickly and in the same pan. The flavor and texture are preserved by the high heat and brief cooking time.
7. Sopa de Tortilla (Tortilla Soup)
This hearty soup combines tortilla strips with savory tomato broth. First, sauté the garlic and onions. Next, add the fresh or canned tomatoes and broth. Finally, add the seasonings (salt, cumin, and chili). Just before serving, add the corn tortilla strips to bowls after they have been thinly fried or baked until crisp. Add lime wedges, avocado, cilantro, and cheese as garnish. Timing is key to keeping tortilla strips crispy. You can add more variety to your menu by including a warm, soupy option in your Mexican repertoire, particularly during cooler months or when you’re craving something comforting.
8. Queso Flameado / Melted Cheese & Chorizo Dip
A popular and decadent melted cheese dish, queso flameado (also called queso fundido) is frequently served as an appetizer or as a component of a meal. To begin, cook the chorizo (or spicy sausage) in a skillet, drain the excess fat, and then cover it with cheese (Oaxaca, Chihuahua, or a melty melting cheese). Melt it under a broiler or in a covered ovenproof dish until it is bubbling and has a hint of browning. Finish with fresh chiles or a splash of liquor (flambeing), if desired. Serve with tortilla chips or warm tortillas. It’s a dramatic but doable dish for most home cooks because the ingredients are straightforward and the timing is flexible.
