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Mexican Dishes Recipes

Updated on November 24, 2016

Magic Flan Cake

2 hrs to make, serves 14

Ingredients

Vegetarian

Refrigerated

  • 4 Egg yolks, large
  • 2 Eggs
  • 6 Eggs, large

Condiments

  • 1/2 cup Caramel sauce

Baking & Spices

  • 5/8 cup All purpose flour
  • 1/2 tsp Baking soda
  • 4 oz Bittersweet chocolate
  • 2 tsp Cinnamon
  • 1/3 cup Cocoa powder
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla

Dairy

  • 6 tbsp Butter, unsalted
  • 1/2 cup Buttermilk
  • 2 cans Condensed milk, sweetened
  • 6 oz Cream cheese
  • 2 1/2 cups Whole milk

Instructions

  1. Preheat oven to 350 F degrees.
  2. Spray an angel food cake pan with cooking spray. Pour the caramel sauce evenly over the bottom of the pan.
  3. In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside. In a microwave safe bowl and the chocolate and butter and microwave in 30 seconds intervals until chocolate is melted and it's smooth. Mine took about 1 minute and 30 seconds. Add buttermilk, sugar, eggs and vanilla to the melted chocolate and whisk until it's smooth. Pour chocolate mixture to the dry ingredients and whisk until it well incorporated and smooth. Pour the chocolate batter evenly over the caramel in the angel food cake pan.
  4. To make the flan simply add all the flan ingredients to a blender and process on low until smooth. Be careful, there's a lot of batter here, so you want to make sure you do this on low otherwise it might explode all over. Pour the flan batter over the chocolate in the pan.
  5. Place the cake pan in a large roasting pan and place it in the oven. Add enough hot water to the roasting pan to reach halfway up the sides of the pan. Careful so you don't burn yourself.
  6. Bake the cake for about 1 hour and 30 minutes, mine took about 1 hour and 40 minutes, or until you insert a toothpick in the cake and it comes out clean.
  7. Cool the cake completely in the pan and refrigerate it overnight.
  8. Next day, fill the roasting pan with water, or your sink and place the bottom of the cake pan in the water to warm the caramel and the flan portion of the cake. You only need to do this for a couple minutes.
  9. Carefully turn the cake onto a large serving platter or cake stand.

Store the cake covered with plastic wrap in the fridge.

Magic Flan Cake
Magic Flan Cake

Cheesecake Taquitos

Serves 8

Ingredients

Vegetarian

Baking & Spices

  • 2 tsp Cinnamon, ground
  • 18 tbsp Granulated sugar
  • 2 tsp Vanilla extract

Bread & Baked Goods

  • 8 (8-inch) small flour tortillas, small

Dairy

  • 1/2 cup Butter
  • 2 (8 oz.) packages Cream cheese
  • 1/2 cup Sour cream

INSTRUCTIONS

  1. In a large bowl, beat the cream cheese, sour cream, 2 Tablespoons sugar and vanilla until smooth and creamy. Make sure no lumps remain.
  2. Heat tortillas in microwave for 10 seconds. Take one tortilla and spread 1/3 cup of cheesecake filling on one end. Roll up tightly, leaving ends open. Repeat with all tortillas and cheesecake filling.
  3. Melt butter in a large microwave-safe shallow dish or bowl. In a separate shallow bowl, mix together sugar and cinnamon.
  4. Take each rolled taquito and first roll in melted butter, then roll in cinnamon-sugar mixture to fully coat all sides. Place on a large greased baking sheet. Repeat with all taquitos.
  5. Bake at 350° F for 15 to 20 minutes, or until tops start to get golden brown. Remove from oven and let stand 5 minutes before serving.
  6. Serve with sliced strawberries and whipped cream. Enjoy!

Cheesecake Taquitos
Cheesecake Taquitos

Sopapilla Cheesecake Bars

1 hr to make, serves 12

Ingredients

Vegetarian

Baking & Spices

  • 1 tbsp Cinnamon, ground
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla

Bread & Baked Goods

  • 2 cans Pillsbury (8 oz each) pillsbury refrigerated crescent dinner rolls, refrigerated

Dairy

  • 2 packages (8 oz each) cream cheese
  • 1/2 cup Butter

Directions

  1. Heat oven to 350°F.
  2. Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
  3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
  4. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
  5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
  6. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars

Easy Sopapilla Cheesecake

35 mins to cook, serves 16

Ingredients

Vegetarian

Baking & Spices

  • 1 tbsp Cinnamon
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla

Bread & Baked Goods

  • 2 (8oz.) packs Pillsbury crescent rolls

Dairy

  • 1/4 cup Butter
  • 2 (8oz.) packs Cream cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
  4. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)
  5. Combine softened cream cheese, sugar, and vanilla.
  6. Spread mixture over crescent rolls.
  7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
  8. Brush across the entire top of the crescent roll with the melted butter.
  9. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
  10. Bake for about 30 minutes, or until golden brown.
  11. Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
  12. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Easy Sopapilla Cheesecake
Easy Sopapilla Cheesecake

Cinnamon Dessert Nachos

20 mins to prepare, serves 4

Ingredients

Vegetarian

Condiments

  • 1/2 cup Chocolate sauce
  • 4 tbsp Parkaya original spread tub

Baking & Spices

  • 4 tsp Cinnamon, ground
  • 4 tbsp Granulated sugar

Bread & Baked Goods

  • 8 Flour tortilla

Frozen

  • 2 cup Vanilla ice cream

Directions

  1. Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside.
  2. Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.
  3. Divide chips between 4 plates; top with ice cream and drizzle with chocolate syrup. Serve immediately.

Cinnamon Dessert Nachos
Cinnamon Dessert Nachos

Fruit Salsa

Serves 6

Ingredients

Vegetarian

Produce

  • 1 Granny smith apple
  • 2 Kiwi
  • 1/2 Lemon
  • 1 pint Strawberries

Baking & Spices

  • 1 tbsp Cinnamon
  • 1 1/4 cup Sugar

Bread & Baked Goods

  • 6 Tortillas

Dairy

  • 1/2 Stick Butter

INSTRUCTIONS

  1. Preheat oven to 400°F

Fruit Salsa

  1. Remove caps from strawberries and peel kiwis and apple.
  2. Finely dice all fruit and mix together in a large bowl.
  3. Add 1/4 c sugar and juice from half of a lemon and mix thoroughly.
  4. Cover and refrigerate for at least 30 minutes. This can be made a day ahead of time and refrigerated overnight.

Cinnamon Chips

  1. Melt half a stick of butter in the microwave.
  2. Lay out 6 tortillas and brush butter over them, covering them completely.
  3. Mix sugar and cinnamon together and sprinkle over tortilla covering completely.
  4. Cut tortillas into wedges and arrange on the baking sheet.
  5. Bake for approximately 7 minutes or until crispy.

Carlota

Ingredients

Vegetarian, Gluten free

Produce

  • 5 Lemons, Juice from

Canned Goods

  • 1 Can Evaporated milk

Dairy

  • 1 Can Condensed milk, Sweetened

Instructions

  • Blend the two types of milk together with the lime juice and set aside.
  • In a glass baking dish, put one layer of cookies along the bottom, covering the entire bottom of the pan.
  • Cover the first layer with part of the sweet sauce
  • Repeat until the cookies are gone, finishing with a final layer of sweet sauce.
  • Freeze for at least 2 hours and serve!

Best Mexican Street Corn

45 mins to make, makes 6

Ingredients

Produce

  • 1 tsp Chipotle chili, Powder
  • 6 tbsp Cilantro, Fresh
  • 1/2 tsp Garlic powder
  • 2 Limes
  • 6 Ears Sweet corn, Fresh

Dairy

  • 1 cup Cotija cheese

Other

  • 6 Tablespoons Mayonnaise

Instructions

  1. Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
  2. While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
  3. When corn is done brush with garlic mayo. Roll in cotija cheese.
  4. Sprinkle with cilantro and chili powder.
  5. Squeeze with fresh lime juice if desired.


Oven Baked Spicy Chicken Tacos
Oven Baked Spicy Chicken Tacos

Easy Oven Baked Spicy Chicken Tacos

30 mins to make, serves 10

Ingredients

Meat

  • 1/2 lb Chicken, cooked

Produce

  • 1 (4.5 ounce) can El paso chopped green chiles, Old
  • 1/2 cup Onion
  • 1 (14.5 ounce) can Tomato

Canned Goods

  • 1/2 (16 ounce) can El paso refried beans, Old

Baking & Spices

  • 1 (1 ounce) packet El paso hot & spicy taco seasoning, Old
  • 1 Toppings

Oils & Vinegars

  • 1 tbsp Olive oil

Bread & Baked Goods

  • 10 El paso stand and stuff taco shells, Old

Dairy

  • 2 cups Mexican blend cheese

Instructions

  1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.
  2. Heat olive oil over medium heat in a medium skillet.
  3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  4. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  6. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  7. Sprinkle each shell generously with shredded cheese, the more the better!
  8. Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  9. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  10. Enjoy!
  11. TIPS: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
  12. If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

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