Here are complete recipes for three popular Mexican dishes: Tacos, Guacamole, and Chicken Enchiladas.

1. Tacos

Ingredients:

• 1 lb (450g) beef or chicken, thinly sliced
• 1 onion, finely chopped
• 2 tomatoes, diced
• 1 cup shredded lettuce
• 1 cup shredded cheese
• 1/4 cup chopped fresh cilantro
• 8 small corn or flour tortillas

Taco Seasoning:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the sliced meat with taco seasoning until well coated.
2. Heat a skillet over medium-high heat. Cook the meat until browned and cooked through.
3. Warm the tortillas in the skillet for about 30 seconds on each side.
4. Assemble tacos with meat, onions, tomatoes, lettuce, cheese, and cilantro.
5. Serve with salsa, guacamole, and sour cream.

2. Guacamole

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1 small onion, finely chopped
• 1 tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. In a bowl, mash the avocados with a fork or potato masher.
2. Add chopped onion, diced tomato, and chopped cilantro. Mix well.
3. Squeeze lime juice over the mixture and season with salt and pepper.
4. Stir until well combined. Adjust seasoning to taste.
5. Serve immediately with tortilla chips or as a topping for tacos.

3. Chicken Enchiladas

Ingredients:

• 2 cups cooked and shredded chicken
• 1 can (10 oz) red enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced onions
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix shredded chicken with 1/2 cup enchilada sauce, onions, and cilantro.
3. Warm the tortillas in the microwave or on a skillet.
4. Spoon a portion of the chicken mixture onto each tortilla. Roll them up and place them seam-side down in a baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas.
6. Sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve.

4. Salsa Verde

Ingredients:

• 6 tomatillos, husked and rinsed
• 1 jalapeño pepper, seeds removed (adjust for spice level)
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Boil tomatillos and jalapeño in water until soft.
2. In a blender, combine tomatillos, jalapeño, onion, garlic, and cilantro. Blend until smooth.
3. Season with salt to taste. Serve as a dipping sauce or topping.

5. Chiles Rellenos

Ingredients:

• 4 large poblano peppers
• 1 cup queso fresco, crumbled
• 1 cup cooked and shredded chicken
• 2 eggs, separated
• 1 cup all-purpose flour
• Vegetable oil for frying
• Tomato sauce for serving

Instructions:

1. Roast and peel poblano peppers.
2. Make a small slit in each pepper and stuff with a mixture of queso fresco and shredded chicken.
3. Beat egg whites until stiff peaks form. Fold in egg yolks.
4. Dredge stuffed peppers in flour and dip into the egg mixture.
5. Fry in hot oil until golden brown.
6. Serve with tomato sauce.

6. Pozole

Ingredients:

• 2 cups hominy (canned or soaked and cooked)
• 1 lb pork shoulder, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Toppings: radishes, shredded cabbage, lime wedges

Instructions:

1. In a large pot, combine pork, onion, garlic, oregano, cumin, salt, and pepper. Cook until pork is browned.
2. Add hominy and enough water to cover the ingredients.
3. Simmer until pork is tender and flavors meld.
4. Serve hot with desired toppings.

7. Queso Fundido

Ingredients:

• 2 cups shredded Mexican cheese blend
• 1/2 cup crumbled chorizo, cooked
• 1/4 cup chopped green onions
• 1 jalapeño, sliced (seeds removed for less heat)
• Tortilla chips for dipping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, layer shredded cheese, cooked chorizo, green onions, and jalapeño slices.
3. Bake until cheese is melted and bubbly, about 15 minutes.
4. Serve hot with tortilla chips.

8. Tostadas

Ingredients:

• Corn tortillas
• 1 can refried beans
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream
• Salsa

Instructions:

1. Fry corn tortillas until crispy.
2. Spread a layer of refried beans on each tostada.
3. Top with lettuce, tomatoes, shredded cheese, sour cream, and salsa.

9. Ceviche

Ingredients:

• 1 lb white fish (tilapia or halibut), diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 avocados, diced
• 1/2 cup lime juice
• Salt and pepper to taste
• Tortilla chips for serving

Instructions:

1. In a bowl, combine diced fish, cherry tomatoes, cucumber, red onion, and cilantro.
2. Add lime juice, salt, and pepper. Mix well.
3. Refrigerate for at least 30 minutes.
4. Just before serving, gently fold in diced avocados.
5. Serve with tortilla chips.

10. Flan

Ingredients:

• 1 cup sugar
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a saucepan, melt sugar over medium heat until golden brown. Pour into a baking dish, coating the bottom.
3. In a bowl, beat eggs. Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix well.
4. Pour the egg mixture over the caramelized sugar.
5. Bake in a water bath for about 45-50 minutes or until set.
6. Let it cool and refrigerate for at least 2 hours before serving.

Enjoy these delightful Mexican recipes that showcase the richness of Mexican cuisine!