Favorite Mexican Recipes

1.1M views · 169K reactions | Super quick and easy Picadillo con Papas🇲🇽 #recetas #quickandeasymeals #mexicanfood #comidas #dinnerideas #comida #comidamexicana #mexico #recetascaseras #mexico | Jesus Zambrano

180K views · 25K reactions | Quick and Easy Posole Verde my way 🇲🇽 #posole #posoleverde #comidamexicana #comfortfood #mexicanfood #mexico #chicken #recetascaseras #recipe #quickrecipes | Jesus Zambrano

1M views · 34K reactions | Picadillo de Res con Papas y Elote Quick Easy Recipe | If you've ever wanted to learn how to make picadillo con carne molida, this simple recipe is just what you need 😋 Picadillo is made with ground beef and... | By Lov.kari | My kids ask me for this all the time so let me show you how to make a quick, easy, and delicious picadillo con papa y elote. Cheers. I set my pot on low medium heat and I'm going to add two cups of water. Three roma tomatoes, quarter of a white onion, and one serrano pepper. We let it boil for about 10 minutes. While we're waiting, I'm going to start removing the corn from the cob. I'm using two fresh corn but you're welcome to use canned corn. It's been 10 minutes. I'm going to transfer everything into the blender along with four teaspoons of beef bouillon and we blend. I'm going to set my pan on medium high heat and add the meat. I'm using one pound of ground beef. We break it down. Once it's broken down, we add two minced garlic cloves and one fourth teaspoon of black pepper. Mix it in, continue cooking until all the meat has browned. As you can see, all the meat has browned and now I'm going to add the fresh corn and cook for about 2 minutes. It's been two minutes and we're going to add in two potatoes that I've diced. Fry for about two minutes and then we add half of a small white onion and one roma tomato. Cook until the tomato has released all its juice. It's been about another minute. We add in the salsa. Mix and this is a perfect time to check if you need more salt or beef bouillon. Now we add a small bunch of cilantro. Reduce the heat to the lowest setting. Cover it up and cook for about six to 8 minutes. It's been eight minutes and our picadillo is now ready. And look it guys. Oh it smells so delicious my son loves this in burritos. Alright guys, this is how my boys love to eat the picadillo. We add it to a flour tortilla. Oh my god. They eat like two or three at a time. Super delicioso. Cheers. And there you have it. Delicious picadillo con papa y elote.

402K views · 14K reactions | Carne en su Jugo Super Easy Recipe! | This is a special dish from Jalisco, Mexico, that my husband absolutely loves! 🥰 He's been asking me to make it again, so today I’m showing you how to... | By Lov.kari | Today, I'm going to show you how to make a delicious carne en su jugo. My husband's been craving it. He's been asking me. So today, I'm going to show you guys how to make it. I set my pan to medium high heat and I'm going to fry one pound of bacon and we fry until crispy. It's been about 12 minutes. I'm going to remove it from the heat, in that same oil, I'm going to saute seven chile gueros and some green onions for a few minutes. After 7 minutes, they're ready and we remove them from the heat. Now, before cooking the meat, I'm going to remove some of the oil because it's a lot and for the meat, here I have two and a half pounds of carne ranchera, I'm going to season with the blend seasoning which is black pepper, salt, and garlic. Stir and we're not trying to fry the meat. We want to seal it in its juice. Now, we cover it up and cook. While the meat cooks, I'm going to start making the salsa. Here I have one and a half pounds of tomatillo and five chiles serrano. We add water until they're fully covered and we boil until they change color. After about 10 minutes, they're ready and I'm going to add everything into the blender. We also add two cups of water from where we boil the tomatillos, a small bunch of cilantro, quarter of a white onion, three garlic cloves, and 1 tablespoon of chicken bouillon we blend. The meat has been cooking for 10 minutes and we're going to check on it. As you can see, it's juicy and that's what we're looking for. Now, we can add the salsa. Give it a mix and this is a perfect time to check for salt or chicken bouillon. Mine does need a little bit more so I'm going to add some. Mix and now we can add back in the bacon. Make sure to reserve a little bit of bacon for the end. We also add back in the cebollitas and chile gueros. Mix it well, cover it up and cook for 20 minutes. It's been 20 minutes. It's now ready and I'm going to serve myself and honestly, this dish is full of flavor from the slow-cooked beef, the bacon, and that delicious broth. Now, we add some frijoles de la olla. I already have a recipe for these frijoles on my page so check it out. Some cilantro, white onion, radishes, and last, I like to top it off with some more of that fried bacon. Alright, guys. Now, for the moment of truth. Cheers. And there you have it. Delicious carne en su jugo.

131K views · 3.8K reactions | How to Make Pozole Rojo de Puerco Red Pork Pozole | I recently shared my Pozole Vede de Pollo recipe and many of you asked for Pozole Rojo 🥰 Today let me share with you an easy to follow recipe of Pozole... | By Lov.kari | After I shared my pozole verde de pollo recipe, so many of you asked for pozole rojo. So today I'm making delicious pozole rojo de puerco and it's super easy to make. Cheers. My pot is set to medium high heat with eight quarts of water. I'm going to add one whole onion, two garlic heads, five bay leaves, and three tablespoons of salt. Cover it up and wait for it to boil. It's now boiling. I'm going to add the meat and I'm using espinazo which is neck bones and pork ribs. I have a total of seven pounds. Cover and cook about an hour and a half and while we wait for the meat, we're going to start making our salsa. To a pot, I'm going to add twenty-five chile guajillos that I've already cleaned and removed all the seeds and four chile anchos. We add water until they're completely covered and we boil for about 10 minutes. After 10 minutes, they're ready and I'm going to add everything into the blender along with half a white onion, eight garlic cloves, three tablespoons of chicken bouillon, one teaspoon of oregano, two bay leaves, two cups of water from where we boiled the chiles and we blend. It's been an hour and 30 minutes. I'm going to go ahead and remove the garlic heads and the onion. At this point, I always add a small piece of ginger. Next, I'm going to add 110 ounces of hominy, maiz blanco, mix and now we start adding the sauce and I'm going to strain it as I do so. If it's too thick, you can just add some of the broth just like this and this is a perfect time to check for salt. Before covering up, we add one tablespoon of oregano. Cover it up and we continue cooking for an additional 30 minutes. It's been 30 minutes our pozole is now ready. I'm going to serve myself. Looks so delicious and it's perfect for these cold days. Now I'm going to prepare my pozole. I add cabbage, some onion, cilantro, radishes, and last I like to top it off with some salsa macha. I already have a recipe for the salsa macha so check it out on my page. Alright guys now for the moment of truth. Cheers. And there you have it. Delicious pozole rojo.

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191K views · 6.9K reactions | Caldo de Albóndigas | This is the ultimate comfort food, hearty and satisfying in every bite 😋 Caldo de Albóndigas (Mexican Meatball Soup) is one of many beloved Mexican... | By Lov.kari | My family wanted caldo de albondigas for dinner so let me show you guys how to make them and honestly they're not as difficult as you might think. Cheers. We're going to start off by making the albondigas and here I have two pounds of ground beef and I'm going to add salt, pepper, some chopped mint leaves, one cup of uncooked rice, and once everything is mixed in, we add 2 eggs. We continue mixing until the eggs are well mixed in and this is how we want it and now we can start rolling our albondigas. I like using a measuring cup, this is a one fourth cup so that all your meatballs can be around the same size and this should only take you about three to four seconds. With this amount of meat, I made about 20 albondigas. My pot is set to medium heat and I'm going to add some oil. Once the oil is hot, I'm going to add half a white onion, three garlic cloves, and we're going to fry for about a minute or until the onions are translucent. Now, we add in two chile moritas, stir for a couple of seconds, and add in five roma tomato. Cook until the tomato releases all its juice. When it looks like this, we add 10 cups of hot water and 2 tablespoons of chicken bouillon. Mix it in and once it starts boiling, we can add the albondigas and make sure to add them slowly. Cover and cook for 5 minutes. It's been five minutes and we're going to check on it and look it guys, the meatballs are already looking delicious. Now, we're going to add three carrots and two potatoes. Cover and cook for 10 minutes. It's been 10 minutes. I'm going to add in two calabasitas, small bunch of cilantro, cover it and cook for an additional 10 minutes. Okay, it's ready and I'm going to serve myself. I make soups, at least once a week because my kids and my husband love it and they especially love this caldito de albondigas. Alright, guys. Now, for the moment of truth, cheers. And there you have it. Delicious Caldo de Albondigas.

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