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Mexican Street Food Recipes

Mexican street food is a fusion of traditional flavors, vibrant colors, and rich aromas that will tantalize your taste buds. From tacos to tortas, elote to empanadas, and from soups to desserts, the variety of dishes on offer is endless. The beauty of Mexican street food lies in its simplicity, freshness, and bold flavors, which make it accessible to everyone. Whether you're a seasoned foodie or just looking for a quick bite, these recipes will transport you straight to the streets of Mexico.

Elote: Grilled Corn with Cotija Cheese

Grilled corn on the cob is a staple at Mexican street stalls, slathered with mayonnaise, lime juice, chili powder, and crumbled Cotija cheese. This recipe makes 4-6 servings.

Ingredients:

  • 4-6 ears of corn
  • 1/4 cup mayonnaise
  • Juice of 2 limes
  • 1 tablespoon chili powder
  • Salt to taste
  • 1/4 cup crumbled Cotija cheese

Instructions:

  • Preheat your grill or grill pan to medium-high heat.
  • Grill the corn for about 10-15 minutes, turning frequently until slightly charred.
  • Slather each ear with mayonnaise, then sprinkle with chili powder and a squeeze of lime juice.
  • Top with crumbled Cotija cheese and serve immediately.

Tacos Al Pastor: Spit-Roasted Pork Tacos

This popular street food is made by marinating pork in a mixture of chilies, vinegar, garlic, and spices before roasting it on a vertical spit. The resulting tacos are juicy, flavorful, and utterly irresistible. This recipe makes 8-10 tacos.

Ingredients:

  • 1 pound boneless pork shoulder, thinly sliced
  • 1/4 cup orange juice
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 cup chopped onion
  • 1 jalapeño pepper, seeded and finely chopped
  • Salt to taste
  • 8-10 corn tortillas

Instructions:

  • In a blender or food processor, combine the orange juice, lime juice, garlic, oregano, onion, jalapeño pepper, and salt. Blend until smooth.
  • Add the sliced pork to the marinade and let it sit for at least 2 hours or overnight.
  • Preheat your grill or grill pan to medium-high heat.
  • Grill the pork for about 5-7 minutes per side, or until slightly charred and cooked through.
  • Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
  • Assemble the tacos with the grilled pork, onion, cilantro, and a squeeze of lime juice.

Churros con Cajeta: Fried Dough Pastries with Caramel Sauce

These sweet fried dough pastries are typically sprinkled with cinnamon sugar and served with a side of cajeta, a rich caramel sauce made from goat's milk. This recipe makes 4-6 churros.

Ingredients:

  • 1 cup 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

Instructions:

  • In a blender or food processor, combine the flour, sugar, salt, and cinnamon. Blend until just combined.
  • Add the milk to the dry ingredients and blend until a dough forms.
  • Knead the dough for about 5-7 minutes until smooth and elastic.
  • Heat the vegetable oil in a deep frying pan to 375°F.
  • Pipe the dough through a star tip into long strips, about 1 inch wide and 4 inches long.
  • Fry the churros for about 2-3 minutes per side, or until golden brown and puffed up.
  • Dust with cinnamon sugar while still warm.

Empanadas: Beef and Onion Turnovers

These savory pastries are filled with shredded beef and onion, then fried to a crispy golden brown. This recipe makes 8-10 empanadas.

Ingredients:

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1 package empanada dough (available at most Latin American markets)

Instructions:

  • In a pan over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks.
  • Add the chopped onion and garlic to the cooked beef and stir to combine.
  • Season with oregano and salt to taste.
  • Roll out the empanada dough to about 1/4 inch thickness.
  • Spoon a tablespoon of the beef mixture onto one half of each dough circle, then fold the other half over to form a triangle or square shape. Seal by pressing the edges together with a fork.
  • Heat the vegetable oil in a deep frying pan to 375°F.
  • Fry the empanadas for about 2-3 minutes per side, or until golden brown and crispy.

Tortas: Mexican Sandwiches

These thick, crusty sandwiches are made with bolillo bread, layered with meats, cheeses, lettuce, tomatoes, and a dollop of mayonnaise. This recipe makes 4-6 tortas.

Ingredients:

  • 4-6 bolillo bread rolls
  • Sliced meats (such as ham, turkey, or chorizo)
  • Shredded cheese (such as Oaxaca or Cheddar)
  • Lettuce and tomato slices
  • Mayonnaise

Instructions:

  • Slice the bolillo bread into thick rounds.
  • Layer a slice of each meat, followed by shredded cheese, lettuce, and tomato on each roll.
  • Spread a dollop of mayonnaise on top of each torta.

Note: These recipes are just a starting point for your culinary adventure. Feel free to experiment and adjust the ingredients and flavors to suit your taste preferences!