Mexicans actually eat burritos

Cooking Mexican: 5 ingenious soul food recipes for the summer

Admittedly, Mexican cuisine isn't exactly for the slim line. This is ensured by rich ingredients such as cream, lard, cheese and avocado. But that's what makes Mexican food so incomparably delicious. And when there are lucky ingredients like cinnamon and dark chocolate, the soul food is perfect.

Plus, Mexican food goes perfectly with summer. Not only because burritos, quesadillas and empanadas automatically evoke that holiday feeling, but also because you can usually cook Mexican food without an oven. For many dishes, the stove only has to be turned on briefly - which is great when the temperature in the apartment is similar to purgatory.

The decisive advantage of cooking Mexican food yourself: You can adjust the degree of spiciness of the chilli to suit your taste. Mexican dishes are also great for preparing, for example if you are planning a party with a "Dia de Muertos" theme - a hit not only for Halloween.

You can get tips and delicious Mexican recipes here. For a summer of pleasure!

Typical ingredients for Mexican cooking

When it comes to Mexican food, many people think of meat straight away. In fact, pork and chicken - but especially ground beef - are an integral part of Mexican cuisine.

However, it is often forgotten that there are no tacos or burritos without vegetables. Tomatoes, (iceberg) lettuce, corn, limes, chili peppers, radishes and chopped herbs give the food a colorful kick of freshness and an aroma that can easily compete with Mediterranean dishes.

The Mexican cuisine is even very vegetarian and vegan-friendly. As an alternative to meat, fish and seafood, bean pastes, (sweet) potatoes, pumpkin or guacamole often end up in the famous corn flatbreads.

My advice:A summer party with a tacos bar, where you have wheat flatbreads to fill with all kinds of Mexican toppings and salsas. In addition, you serve sangria and margaritas with tequila.

Reading material:Making tortillas yourself: recipe for Mexican flatbread

If you want to cook Mexican food, you can usually find all the ingredients in the classic supermarket. In specialty shops you can also get Mexican extras such as tomatillos (green "tomatoes" with a bitter taste), cactus leaves, the herb epazote and the quesadilla cheese Oaxaca.

There is only one small downer: Mexican food is extremely flatulent. But if you cook Mexican yourself and tend to have a bloated stomach, you can reduce the amount of onions, garlic and beans in the recipe to a tolerable level or simply leave out the ingredients altogether.

What is the difference to Tex-Mex cuisine?

Tex-Mex cuisine is only a very small part of the vast Mexican cuisine. As the name suggests, the term "Tex-Mex" refers to the Northern Mexico bordering Texas. The influences of American cuisine are greater here.

Tex-Mex recipes are more meat-heavy than Mexican dishes. Chili con carne is a good example of this. In Tex-Mex cuisine, wheat flour is also used for baking, whereas tacos and tortillas in southern Mexico are more often made from corn flour. One more point to differentiate: Tex-Mex cuisine is generally considered to be milder and less spicy.

Fun fact: Mexican cuisine was named an intangible cultural heritage by UNESCO in 2010. It owes this not only to its versatility, but also to the high status of indigenous preparation methods, as they are typical in the south of the country. The north, on the other hand, is more characterized by its proximity to America and Spanish colonial cuisine.

Delicious Mexican recipes to cook at home

In the cookbook "Fiesta - The Mexico Cookbook", taco, salsa and burrito fans will find everything they need to be happy. Author Tanja Dusy gives an outlook on how big, colorful and varied Mexico's cuisine is - and how delicious it tastes on the Mexican holidays, the fiesta.

In addition to small snacks, salads, soups and main courses, the wonderful cookbook also contains ingenious recipes for sweet Mexican desserts and drinks. A great book that was only slightly adapted to the European stomach.

> You can order the entire cookbook here on Amazon. *

Here we are able to introduce you to a few recipes from the book so that you can start cooking Mexican at home right away. We wish you a lot of fun copying and bon appetite!

1. Cooking Mexican: Recipe for Burritos

Burritos, the thickly filled corn or wheat flat rolls, are part of Tex-Mex cuisine and are the star at every street food festival. The great rolls are also perfect as leftovers for leftover rice, salad, vegetables and meat.

You need these ingredients:
For 4 servings

  • 400 g ground beef
  • 1 onion
  • 1 can of red beans
  • 100 g of grated cheese
  • 1 lettuce heart
  • 3 tomatoes
  • 1 tbsp tomato paste
  • 8 tortillas

You can see the exact preparation of the burritos here in the video.

Video by Aischa Butt

Read more: You're going to love these 3 quick & colorful burrito recipes!

2. Cooking Mexican: Recipe for Choriqueso

This Mexican cheese fondue proves that finger food can very well be soul food. When your nachos slide into the cheese dip with spicy minced meat, all you want to do is cry - cry with happiness.

You need these ingredients:
For 4–8 people

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour (type 405)
  • 150 ml milk
  • 150 ml vegetable stock
  • 1 / 2–1 tsp Chipotle chili powder (here on Amazon) *
  • salt and pepper
  • 100 g soft chorizo
  • 1 clove of garlic
  • 300 g mixed minced meat
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon powder
  • 1/3 teaspoon ground cumin
  • 1 teaspoon sweet paprika powder
  • 150 grams of cheddar
  • 200 g grated mozzarella
  • Oil for frying
  • 1 teaspoon tomato paste
  • 1 tbsp white wine vinegar
  • 2 tomatoes
  • 2 tbsp chopped coriander greens
  • pickled jalapeno chili rings (glass, to taste)
  • Nachos for dipping


Tip: If possible, take natural nachos without any extra seasoning, so that the cheese dip comes into its own.

This is how the preparation works:
1. Melt the butter in a saucepan, sweat the flour in it; stir with a whisk - the flour shouldn't brown. Slowly pour in the milk and broth little by little while stirring, always stirring everything thoroughly so that no lumps form. Season with half of the chilli powder, season with salt and pepper and simmer at low temperature for 10 minutes.

2. In the meantime, peel the skin off the chorizo ​​and cut the sausage into as small pieces as possible. Peel and finely dice the garlic. Mix both with the minced meat, oregano and the spices thoroughly with your hands, season with salt, pepper and let steep for 10 minutes. Coarsely grate the cheddar.

3. Preheat the oven to 180 degrees (top / bottom heat). Stir cheddar and mozzarella into the sauce in portions and melt over medium heat while stirring vigorously. Season again with salt, pepper and chilli powder and pour into an ovenproof baking dish.

4. Heat enough oil in a coated ovenproof pan. Add the meat mixture and fry it lightly brown, stirring repeatedly with a wooden spoon and dividing the minced meat so that it is crumbly at the end. Add tomato paste and vinegar and stir-fry for another 2-3 minutes. Season to taste with salt and pepper. Take the pan off the stove.

5. Place the fried mince on top of the cheese sauce and gently press in. Bake in the hot oven (center) for 10–15 minutes; the cheese shouldn't brown. In the meantime, wash the tomatoes, halve and core them and cut the pulp into cubes.

6. Take the choriqueso out of the oven, spread the diced tomatoes, coriander greens and, if you like, jalapeno chili rings on top and serve in the pan with nachos for dipping.

Tip: The indicated amount will fill 4 people and is enough as a small snack or starter for 8 people. If you are not afraid of calories, you can top it all with 1–2 tablespoons of Mexican crema. To do this, mix equal parts sour cream and yogurt and season the cream with lime juice and salt.

3. Cooking Mexican: Recipe for Cold Avocado Soup

Standing by the hot stove for a long time in summer? Oh no, this Mexican recipe for cold soup is just the thing. With ingredients like avocados and crème fraîche, the soup is nice and creamy and filling without making you sweat.

You need these ingredients:
For 4–6 people

  • 3 fully ripe avocados
  • 2 limes
  • 1 onion
  • 3-4 jalapeno chili peppers
  • 700 ml cold chicken broth
  • 200 g crème fraîche
  • salt and pepper
  • 3/4 teaspoon ground cumin
  • 1 tomato

Preparation is as easy as this:
1. Halve the avocados and remove the stone. Scrape the pulp out of the skin with a spoon. Squeeze the juice of the limes and immediately mix the avocado pulp with 6 tablespoons of lime juice so that it does not turn brown.

2. Peel and finely dice the onion. Halve the chilli lengthways, remove the stem, seeds and partitions and finely dice the pulp.

3. Put about half of the onion and chilli pepper (put the rest aside separately and cover) with the avocados in a high mixing vessel and puree them finely (or use the food processor).

4. Gradually mix in the cold broth, then the crème fraîche. Season the soup with salt, pepper, cumin and possibly with lime juice and cover in the refrigerator for 2 hours.

5. Wash, halve and core the tomato. Finely dice or chop the pulp. Divide the soup on plates or bowls and add a pile of the onions, chilli peppers and tomatoes that were set aside.

Reading tip: Summer soups: cold recipes as a refreshment to spoon away

4. Cooking Mexican: Recipe for Chilaquiles

Chilaquiles are tortillas with triple chilli, cheese, tomatoes and a fried egg. What looks like a massacre on the plate tastes like heaven - at least if you like to eat spicy. But otherwise you wouldn't cook Mexican, would you?

You need these ingredients:
For 4 people

  • 3 dried guajillo chili peppers (here on Amazon) *
  • 2 dried chipotle chili peppers (here on Amazon) *
  • 3 dried Arbol chili peppers (here on Amazon) *
  • 1 small onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 2 cans of tomatoes (400 g each)
  • salt and pepper
  • sugar
  • 3 spring onions
  • 150 g sheep cheese (e.g. feta)
  • 12 small light corn tortillas (approx. 15 cm Ø)
  • 4 or 8 eggs (size M)
  • Oil for frying

This is how the preparation works:
1. Toast the chillies in a cast iron pan until they puff up slightly and begin to change color. Take off the stove. Remove the stem and seeds from the pods. Put the chilli peppers in a saucepan, pour 250 ml of hot water over them and let them steep for 10 minutes.

2. Peel and roughly chop the onion and garlic. Heat the olive oil in a saucepan, sauté the onion and garlic briefly. Add the tomatoes and their juice and roughly cut them in the saucepan with a knife.

3. Remove the chilli peppers from the water, coarsely tear and add. Season with salt, pepper and 2 pinches of sugar. Simmer tomatoes uncovered over medium heat for 10–15 minutes. Then mix with the hand blender or in a blender to a very liquid sauce. If necessary, add some of the chilli water to achieve the desired consistency.

4. In the meantime, wash and clean the spring onions and cut diagonally into thin rings with the greens. Finely crumble the sheep's cheese.

5. Preheat the oven to 100 degrees (top / bottom heat), line a tray with baking paper. Eight the tortillas or cut them into 4 x 4 cm pieces. Heat almost 1 cm of oil in a pan, and fry the tortilla pieces in layers until they are crispy brown. Lift out with a slotted spoon, place on the tray, immediately season with salt and put in the oven (center).

6. Pour excess oil out of the pan, fry the eggs in it (if you have 8 pieces, one after the other) in two layers for 3-4 minutes so that they are browned at the bottom, but the yolks are still runny. Remove from the pan and cover with the pan lid to keep them warm.

7. Put the tomato sauce into the pan as quickly as possible, possibly let it get hot again. Add the tortillas and turn in the sauce for 2–4 minutes, then immediately distribute on plates and place the eggs on top. Sprinkle with sheep cheese and spring onions and serve.

Tip: Crema Mexicana made from quark, yogurt, lime juice and salt also goes well with it.

Also read: Egg recipes for show-offs: 7 ideas for breakfast, brunch and dinner

5. Cooking Mexican: Recipe for Esquites

Elotes (grilled corn on the cob) can be found on every street corner in Mexico. Esquites, a summer corn salad, is the perfect alternative to barbecue salads with pasta or potatoes and also goes great with sausages.

You need these ingredients:
For 4 people

  • 5 fresh corn on the cob (optionally 600 g frozen corn kernels)
  • 1 clove of garlic
  • 2 tbsp mayonnaise
  • 100 g sheep cheese (feta)
  • 1/3 teaspoon ancho chili powder (here on Amazon) *
  • Salt, pepper and sugar
  • 3 spring onions
  • 1/2 bunch of coriander greens
  • 1 lime
  • 2-3 tbsp olive oil (or butter)
  • 1/4 teaspoon dried oregano
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Also read: Grill Sides: These recipes will make even the meat look pale!

This is how the preparation works:
1. Remove the bracts and threads from the ears of corn, then wash the ears and cut straight at the base of the stem. Stand firmly on a board with this cut surface.

2. Hold the piston at the top and cut the grains with a large, sharp knife lengthways downwards in strips as close as possible to the base of the piston. Turn the piston and cut the other half into strips (just let frozen corn thaw and pat dry).

3. Peel the garlic and squeeze it into a bowl. Add the mayonnaise and mix with the garlic. Crumble the sheep's cheese, stir in half of it and season the mayonnaise with chili powder, salt, pepper and 1-2 pinches of sugar.

4. Wash and clean the spring onions and cut into rings together with the greens. Wash the coriander greens, shake dry, pluck the leaves off and chop. Wash the lime, cut in half and squeeze out the juice from one half. Quarter the other half.

5. Heat the oil in a coated pan, add the corn and stir once. Then fry for 2-3 minutes over high heat, without stirring, until the corn kernels are lightly browned. Stir once so that most of the corn kernels are turned over.

6. Fry the second side without stirring for another 2-3 minutes. Continue like this two or three times, frying for 2-3 minutes each time, until the corn is browned as much as possible. Stir in the oregano towards the end of the cooking time.

7. Let the corn cool down briefly, mix it while still warm with the seasoned mayonnaise, spring onions and coriander greens (set aside a little). Season to taste with salt, pepper and 1 tablespoon of lime juice. Sprinkle the remaining cheese and coriander greens on the salad, serve with the lime quarters to drizzle over.

* Affiliate link

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