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Making Authentic Mexican Recipes at Home


Some people have experimented with Mexican recipes but many more have only tried Mexican food in a restaurant or Tex Mex food. Mexican cuisine has a noticeable Spanish influence. It is known for its variety of spices, colorful decoration, and flavor variations. Mexican foods are not as spicy as Tex Mex foods, which use hotter peppers for spiciness.

It is well worth making your own Mexican recipes because a lot of them are very simple and, like with most foods, homemade Mexican food is always delicious. Traditional Mexican recipes include tamales, which are steamed masa with a filling, tacos, Spanish rice, guacamole, arroz con leche, cajeta and there are many more.
It is easy to find the necessary ingredients to make authentic Mexican recipes at Al Jazira so experiment and have some fun – “Ole”

All the Mexican products
This recipe for Enchiladas is so simple you can invite your kids to join in. You can use beef or just cheese depending on your mood. The sauce can be a bit messy, so wear an apron!

Visit your local Al Jazira store where you will find sections dedicated to authentic international cuisine- including Mexican!


    12 corn tortillas 1
    28oz can of red enchilada sauce
    2 cups (16 oz) mozzarella or queso blanco
    1 1/2 cups meat (optional) shredded beef or chicken
    2-3 tablespoons oil


Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch.
The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick. (Or thicker if you like them really cheesy.)
Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce.
Lay the tortilla in baking dish and if you're using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.
Place in 400 degree oven for 15 minutes or until cheese is melted.


This chilled GAZPACHO soup is a great meal in itself or can be served with a salad for a refreshing Mexican meal.


  • 4 large tomatoes seeded and diced

  • 1 can Heinz tomato sauce

  • 3 tablespoons tomato paste

  • 1 large onion, chopped

  • 1 stalk celery chopped

  • 1/3 cup white vinegar

  • 1/8 cup vegetable oil

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon fresh oregano, chopped

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1 teaspoon fresh jalapeño, chopped

  • 31/2 cups water

  • 2 cucumbers, chopped


Place all ingredients in a large bowl. Stir to combine. Serve chilled and topped with 1 teaspoon of chopped onion or cilantro.

Authentic Mexican Chicken Tacos

If you want to make authentic Mexican chicken tacos, you will need to cook the chicken with various spices. Bay leaves, garlic, onion, cumin, and chili are cooked with the chicken in the following Mexican tacos recipe to give the bird plenty of flavors. It is then shredded and used to stuff the tacos. If you have extra chicken left over, refrigerate it and use it within two days.

In Mexico, tacos are soft. If you prefer crunchy tortilla shells, you can heat a third of a cup of canola or corn oil in a small skillet until a drop of water sizzles on it, then fry a tortilla lightly on one side. Turn it over and fry the other side. Before it gets crispy, bend it in half with a fork and tongs and hold it over the heat to make the folded part crispy and set the shape. Take it out of the oil, drain it on paper towels, and repeat with the remaining corn tortillas.

Authentic Mexican chicken tacos are best served with salsa fresca and cheese. In the following recipe, a homemade salsa is prepared and then you can either serve these authentic chicken tacos with queso blanco, another kind of Mexican cheese, or maybe some grated cheddar.