Get ready to ignite your taste buds with these 18 mouth-watering and authentic Spicy Mexican Street Food Recipes! Mexican cuisine is known for its bold flavors, vibrant colors, and hearty portions, and this collection of recipes will take you on a culinary journey through the streets of Mexico. From classic tacos al pastor to innovative dishes like churros with chocolate sauce, these recipes showcase the rich diversity and spiciness of Mexican street food.
In this article, we’ll delve into the world of spicy Mexican cuisine, exploring the bold flavors and aromas that make it a favorite among foodies around the globe. Whether you’re a seasoned cook or just looking for inspiration, these recipes are sure to satisfy your cravings and leave you wanting more.
Tacos al Pastor with Pineapple Salsa
Experience the flavors of Mexico with this classic street food recipe, featuring tender pork marinated in a blend of spices and grilled to perfection. Serve it with a sweet and tangy pineapple salsa for a match made in heaven.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Pineapple salsa (recipe below)
– Tortillas, onion, cilantro, lime wedges for serving
Instructions:
1. In a blender or food processor, combine orange juice, lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper. Marinate the pork shoulder in the mixture for at least 2 hours or overnight.
2. Preheat grill to medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off. Grill the pork for 5-7 minutes per side, or until cooked through.
3. Meanwhile, prepare the pineapple salsa by combining diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
4. Warm tortillas according to package instructions. Assemble tacos by slicing the grilled pork and serving it with pineapple salsa, onion, cilantro, and a squeeze of lime.
Cooking Time: 10-15 minutes
Elote (Mexican Street Corn)
Get ready for a flavorful twist on traditional street corn! This recipe combines the classic Mexican flavors of grilled corn, mayonnaise, lime juice, and cotija cheese with a spicy kick from chili powder and a sprinkle of cilantro.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons unsalted butter, melted
– 1/2 cup mayonnaise
– Juice of 1 lime (about 2 tablespoons)
– 1/4 cup crumbled cotija cheese
– 1 teaspoon chili powder
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for about 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. In a small bowl, mix together melted butter, mayonnaise, lime juice, and chili powder.
4. Brush the mixture evenly onto each ear of grilled corn.
5. Sprinkle cotija cheese over the top of each ear.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve immediately.
Cooking Time: 15-20 minutes
Quesadillas de Huitlacoche
Huitlacoche, also known as corn fungus or corn smut, is a unique and flavorful ingredient that adds an earthy twist to traditional quesadillas. This recipe combines the creamy richness of huitlacoche with melted cheese and crispy tortillas for a delightful snack or meal.
Ingredients:
– 4-6 corn tortillas
– 1/2 cup cooked and pureed huitlacoche
– 1 cup shredded Oaxaca cheese (or Monterey Jack)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the pureed huitlacoche and shredded cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the huitlacoche-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
5. Flip the quesadilla and cook for an additional 2 minutes, until crispy on both sides.
6. Repeat with remaining ingredients. Serve hot with your favorite toppings or dips.
Cooking Time: 10-12 minutes (4-6 quesadillas)
Tostadas de Tinga
Tostadas de Tinga are crispy corn tortillas topped with flavorful shredded chicken cooked in a smoky chipotle tomato sauce, crumbled queso fresco, and fresh cilantro. This popular Mexican street food is easy to make at home and perfect for a quick dinner or snack.
Ingredients:
– 8-10 corn tortillas
– 1 pound boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Queso fresco or crumbled Monterey Jack cheese for serving
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shred the chicken and cook it in a skillet with olive oil, onion, garlic, chipotle peppers, salt, and pepper until browned.
3. Add diced tomatoes and chicken broth to the skillet. Simmer for 10 minutes or until the sauce thickens.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tostadas by spreading some of the chicken mixture onto each tortilla, followed by crumbled cheese and cilantro leaves.
Cooking Time: 15-20 minutes
Chorizo and Potato Tacos
Get ready to add some excitement to your taco Tuesday with this flavorful recipe that combines the richness of chorizo sausage with the comfort of crispy potatoes. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb chorizo sausage, casings removed
– 2-3 large potatoes, peeled and cut into 1/2-inch wedges
– 1/4 cup vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 2 tablespoons oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes or until crispy.
4. Cook chorizo in a skillet over medium-high heat, breaking up with a spoon, until browned and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing roasted potatoes and chorizo onto tortillas, followed by your desired toppings.
Cooking Time: 35-40 minutes
Sopes with Refried Beans and Cheese
Sopes are a classic Mexican dish that consists of thick, crispy tortillas topped with refried beans, melted cheese, and various other savory ingredients. In this recipe, we’ll focus on the simplicity and comfort of pairing sopes with creamy refried beans and melted cheese.
Ingredients:
– 8-10 corn tortillas
– 1 cup refried beans
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– Vegetable oil for frying
– Salt, to taste
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry the tortillas one by one until they’re crispy and slightly puffed, flipping halfway through. Drain on paper towels.
3. Spread about 1-2 tablespoons of refried beans onto each fried tortilla.
4. Sprinkle shredded cheese evenly over the beans.
5. Cook for an additional 30 seconds to melt the cheese.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Mexican Street Hot Dogs (Dogs Mexicanos)
Experience the bold flavors of Mexico with this twist on classic hot dogs! Crunchy, savory, and spicy, these street-style dogs are perfect for a quick snack or party appetizer.
Ingredients:
– 4 hot dogs
– 1/2 cup sliced onions
– 1/2 cup sliced bell peppers
– 1 jalapeño pepper, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 hot dog buns
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream
Instructions:
1. Grill or cook the hot dogs according to package instructions.
2. Heat the oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers; cook until tender, about 5 minutes.
3. Add the garlic, cumin, salt, and pepper to the skillet; cook for 1 minute.
4. Place the cooked hot dogs on the buns. Top with the onion-bell pepper mixture, jalapeño slices, and desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Pambazos (Fried Stuffed Bread Rolls)
Pambazos: Fried Stuffed Bread Rolls Recipe
Get ready for a taste of Mexico with these crispy fried bread rolls filled with savory ingredients!
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– Vegetable oil for frying
– Filling ingredients: 1/2 cup refried beans, 1/2 cup shredded cheese, 1/4 cup chopped onion, 1 minced garlic clove
Instructions:
1. In a large mixing bowl, combine flour, salt, and yeast.
2. Gradually add warm water, stirring until a dough forms.
3. Knead the dough for 5-7 minutes, then let it rest for 30 minutes.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and flatten slightly into disk shapes.
6. Place 1-2 tablespoons of filling in the center of each disk.
7. Fold the dough over the filling, forming a ball shape, and press edges to seal.
8. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
9. Fry the Pambazos for 2-3 minutes on each side, until golden brown.
10. Drain on paper towels and serve warm.
Cooking Time: 20-25 minutes
Tlayudas (Oaxacan Street Pizza)
Tlayudas are a staple of Oaxacan street food, crispy tortillas topped with savory ingredients and cheese. This recipe brings the flavors of Mexico to your table.
Ingredients:
– 4-6 corn tortillas
– 1/2 cup refried beans
– 1/4 cup shredded Oaxaca cheese (or mozzarella)
– 1/4 cup diced chorizo
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Grill or toast the tortillas until crispy.
3. Spread refried beans on each tortilla, leaving a small border.
4. Sprinkle shredded cheese over the beans.
5. Top with chorizo, onion, and cilantro.
6. Season with salt and pepper to taste.
7. Cook for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Serve: Cut into wedges and serve immediately.
Gorditas de Chicharrón
Gorditas are a classic Mexican street food that combines the crunch of chicharrón (deep-fried pork rinds) with the softness of warm corn tortillas. This recipe brings together the two in a flavorful and addictive snack.
Ingredients:
– 2 cups masa harina
– 1/2 cup warm water
– Vegetable oil for frying
– 1 pound chicharrón, crumbled
– Salt to taste
– Optional: lime wedges, chopped cilantro, or shredded cheese for garnish
Instructions:
1. In a large bowl, combine masa harina and warm water. Mix until a dough forms.
2. Divide the dough into 4-6 portions, depending on desired gordita size.
3. Roll out each portion into a thin circle, about 1/8 inch thick.
4. Fry the tortillas in hot oil for 30-45 seconds or until crispy and lightly browned.
5. Remove from oil and place on paper towels to drain excess grease.
6. Top with crumbled chicharrón and season with salt to taste.
7. Serve warm, garnished with optional toppings.
Cooking Time: 10-15 minutes
Agua Fresca de Jamaica (Hibiscus Drink)
Agua Fresca de Jamaica is a popular drink in Mexican cuisine, made with dried hibiscus flowers and simple syrup. This recipe provides a sweet and tangy beverage perfect for hot summer days.
Ingredients:
– 1 cup dried hibiscus flowers
– 4 cups water
– 2 cups granulated sugar
– 2 liters water
Instructions:
1. In a large pot, combine the hibiscus flowers and 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Strain the mixture through a cheesecloth or a fine-mesh sieve into a large pitcher. Discard the solids.
3. Add the sugar to the pitcher and stir until dissolved.
4. Add 2 liters of water to the pitcher and stir well.
5. Chill the drink in the refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (includes simmering time)
Esquites (Creamy Corn Salad)
A vibrant and flavorful side dish perfect for any occasion, this creamy corn salad is a delightful twist on traditional Mexican street food.
Ingredients:
– 2 cups fresh corn kernels (from about 4 ears)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, and cumin until smooth.
2. Add corn kernels and stir until well coated with the creamy mixture.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro or scallions if desired.
Cooking Time: None! This salad is a quick and easy make-ahead recipe.
Birria Tacos with Consomé
This recipe brings together the rich flavors of birria, a traditional Mexican stew, and the tangy, savory consommé to create a truly unforgettable taco experience. With tender goat meat, vibrant spices, and fresh toppings, these Birria Tacos with Consomé are sure to delight.
Ingredients:
– 1 pound goat meat (or beef or pork), cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups consommé broth (homemade or store-bought)
– 8-10 corn tortillas
– Fresh cilantro, for garnish
– Lime wedges, for serving
Instructions:
1. Brown the goat meat in oil, then add onion and garlic; cook until softened.
2. Add cumin, paprika, and cayenne pepper; stir to combine.
3. Pour in consommé broth and simmer for 10-15 minutes or until meat is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with shredded goat meat, consomme, cilantro, and lime wedges.
Cooking Time: 25-35 minutes
Churros with Chocolate Sauce
Satisfy your sweet tooth with these crispy, cinnamon-sugar churros served with a rich and creamy chocolate sauce. Perfect for snack time or as a dessert treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk
– Vegetable oil for frying
– Powdered sugar, for dusting (optional)
– Chocolate Sauce:
+ 1 cup semisweet chocolate chips
+ 1 tablespoon unsalted butter
+ 1 tablespoon heavy cream
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. In a medium bowl, whisk together flour, sugar, salt, and cinnamon.
3. Gradually add milk to the dry ingredients and mix until smooth.
4. Pipe dough through a star-tipped piping bag or a plastic bag with a corner cut off.
5. Fry churros for 2-3 minutes or until golden brown, flipping halfway.
6. Drain on paper towels and dust with powdered sugar (optional).
7. For the chocolate sauce, melt chocolate chips in a double boiler or microwave-safe bowl. Stir in butter and heavy cream until smooth.
Cooking Time: 10-12 minutes
Tacos de Canasta (Steamed Basket Tacos)
Tacos de Canasta is a popular Mexican dish that combines the flavors of tender beef, crispy tortillas, and savory spices. This recipe steams the ingredients in a basket-lined pot to create a mouthwatering, easy-to-make meal.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for brushing
– Chopped cilantro, for garnish
Instructions:
1. Preheat your steamer basket with boiling water.
2. In a large bowl, combine ground beef, onion, garlic, beef broth, tomato paste, cumin, salt, and pepper. Mix well.
3. Brush the tortillas with vegetable oil and place them in the prepared steamer basket.
4. Spoon the beef mixture over the tortillas, leaving a small border around each one.
5. Steam for 20-25 minutes or until the meat is cooked through and the tortillas are soft.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Molotes (Fried Masa Dumplings)
Enjoy the classic Mexican treat with this simple recipe that yields tender, flavorful molotes wrapped in a crispy fried exterior. Perfect as a snack or appetizer.
Ingredients:
– 2 cups masa harina (corn flour)
– 1/2 cup warm water
– Vegetable oil for frying
– Optional: cheese, chorizo, or other fillings of your choice
Instructions:
1. In a large mixing bowl, combine the masa harina and warm water to form a dough. Knead until smooth.
2. Divide the dough into 8-10 equal pieces. Shape each piece into a ball and then flatten slightly into a disk shape.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Fry the molotes for 2-3 minutes on each side, until golden brown and crispy.
5. Drain excess oil with paper towels. Serve warm, or let cool completely before storing.
Cooking Time: 10-12 minutes
Note: For an extra crunchy exterior, try frying the molotes twice – once at a lower temperature to cook through, then again at higher heat to crisp up the outside.
Pozole Rojo (Red Hominy Steak)
Experience the rich flavors of Mexico with this hearty Pozole Rojo recipe, featuring tender hominy steak simmered in a vibrant red broth. This comforting dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound beef brisket or flank steak
– 2 cups dried red kidney beans, rinsed and drained
– 4 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup dried ancho chilies, stemmed and seeded
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and warm tortillas for serving
Instructions:
1. In a large pot, combine beef, red kidney beans, water, onion, garlic, ancho chilies, and cumin.
2. Bring to a boil, then reduce heat and simmer for 2 hours or until the hominy is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro and accompanied by lime wedges and warm tortillas (if desired).
Cooking Time: 2 hours
Marquesitas (Crispy Rolled Crepes)
Experience the sweet delight of these crispy rolled crepes from Spain, also known as Marquesitas. Perfect for a quick dessert or snack, these treats are surprisingly easy to make.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– Vegetable oil for brushing
– Sugar and cinnamon for rolling (optional)
Instructions:
1. In a large bowl, whisk together flour, eggs, milk, and salt until smooth.
2. Heat a non-stick pan or crêpe pan over medium heat.
3. Brush the pan with a small amount of vegetable oil.
4. Pour about 1/4 cup of batter into the pan and tilt to evenly coat the bottom.
5. Cook for 1-2 minutes, until the edges start to curl.
6. Loosen the crepe with a spatula and flip.
7. Roll up the crepe tightly while still warm.
8. Repeat with remaining batter.
Cooking Time: Approximately 15-20 minutes for 4-6 Marquesitas.
Summary
Get ready to spice up your life with these 18 authentic Mexican street food recipes! From classic tacos al pastor and elote (Mexican street corn) to unique dishes like quesadillas de huitlacoche and birria tacos, this collection has something for every taste. Enjoy popular snacks like chorizo and potato tacos, sopes with refried beans and cheese, and pambazos (fried stuffed bread rolls). And don’t forget the drinks – like agua fresca de jamaica (hibiscus drink) and chocolate sauce for churros. These recipes are sure to bring a little fiesta to your table!
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