Mexican Easter Food Recipes are a great way to show your Mexican culture and celebrate the coming of spring by cooking some delicious Easter food. It is a great way to bring people together, share food and drinks, and make new friends.
Many different Mexican recipes vary widely but are still considered great. You will find delicious recipes such as Tortillas, Quesadillas, Tamales, Tostadas, and much more.
1. Mexican Easter Tamales Recipe
- 5 pounds of corn husks
- 1 pound of lard or vegetable shortening
- 3 pounds of red chili peppers (3-4)
- 15 dozen eggs
- 7 quarts water
- 2 cups sweet onions (optional)
Step 1. Prepare the corn husks according to the directions on preparing and cooking tamales. Boil 6 quarts of water, then place in the corn husk and let it sit for 10 minutes. Drain and then remove the corn silk making sure to drain.
Step 2. Prepare the masa (corn meal dough) by mixing corn flour, cumin, salt, baking powder, and shortening. Once it is well blended, add the water until a moist dough is formed.
Step 3. Stuff the dough into each corn husk and place it in a steamer with a rack. Add meat to tamales must be lean as fat contains oil that could make the masa taste bad.
Step 4. Steam tamales for 2-3 hours with the lid on until the masa is browned and cooked. When cool, split open and sprinkle with onion.
Step 5. If you do not want to cook them in a steamer, boil them in water for 30 minutes or until cooked.
2. Mexican Corn Bread Recipe
- One cup each – white and yellow cornmeal (preferably), but you can also use regular cornmeal.
- 4 cups whole wheat flour, white or yellow wheat flour, or all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon salt (I use sea salt)
- 1/2 cup oil (I prefer olive because it is milder but can be vegetable oil as well)
Step 1. Mix the batter ingredients together and then add in the oil as soon as it is blended.
Step 2. Put batter into a bowl. It does not have to be large, about half the size.
Step 3. Heat the skillet on medium-high heat, or use a frying pan and pour a thin layer of oil into it. Pour an even layer of cornmeal batter around in circular motions to make it more even (otherwise, it will look like you used too much batter).
Step 4. Cook until the top gets some bubbles and the bottom starts to get golden brown.
Step 5. Flip and cook until the other side is golden brown as well.
Step 6. Serve with salsa, avocado, or refried beans.
3. Mexican Taco Salad Recipe
- 1/2 lb. ground beef
- 1/2 lb. ground chicken
- 1/4 cup spicy salsa
- 2 hard-boiled eggs, chopped
- 2 cups of black beans, drained and rinsed (Or you can use any bean)
- 3/4 cup green onions, chopped (1 white and 1 green)
Step 1. Mix the meat and the beans with spices. Warm up the skillet over medium-high heat and cook. Just like making regular tacos, pour some oil into the skillet, add the meat and cook until done.
Step 2. Add corn chips to the bottom of a bowl, then add tomatoes, onion, and avocados on top of the chips. Pour chicken over it all. Then sprinkle black olives, jalapenos, or whatever else you’d like on top!
4. Mexican Turkey Muffin
- 1 cup turkey or chicken, ground or chopped
- 1/2 cup onion, finely chopped
- 1/2 bell pepper, finely chopped
- 2 cups corn, frozen or field fresh snipped off the cob (you can add any other veggies you want)
- 4 eggs (beaten)
- 3 cups all-purpose flour plus more for dusting skinless turkey breast halves
- 4 tablespoons baking powder
- 1 teaspoon salt 1 teaspoon black pepper
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
Step 1. Combine turkey, onion, bell pepper, corn, and egg in a medium size bowl. Mix well until all is coated
Step 2. Add flour and all other remaining ingredients making sure everything is well incorporated.
Step 3. Spread a large plastic wrap on the countertop about 24 inches open. Lay the skinless turkey breasts on it and place dough balls on top. Cover with another large plastic wrap and press firmly with your hands until the meat mixture is evenly coated with the dough.
Step 4. Place on a greased pan and cover again with another large piece of plastic wrap. Press down firmly onto the meat and shape it into muffin-like rolls.
Step 5. Bake at 375 F for 25 minutes or until cooked through.
5. Mexican Quesadillas:
- 1 cup each – green and red peppers, sliced into rings and chopped up in small pieces
- 2 tablespoons oil or butter to grease the skillet
- 1 red onion, finely chopped
- 1 can of black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 3 tablespoons cilantro, chopped
- Two cups cooked chicken, shredded (or use leftover rotisserie chicken). Shredded cheese for topping. Cooking spray
- 8 round corn tortillas (6.5×5.5)
Step 1. Cook beans and corn over medium heat for 3-4 minutes. Stir occasionally until cooked through. Set aside to cool, then set aside.
Step 2. Heat oil in a skillet on medium-high heat and add the onion, red pepper, and green pepper; cook for 5-6 minutes or until tender and almost all liquid is gone from the vegetables.
Step 3. Place tortillas in the skillet, and one by one, add a little bit of filling in the middle of each one, add some cheese on top, then fold it over script-style to make a burrito.
Step 4. Repeat with the rest of the tortillas, adding about 1/4 cup of beans and vegetable mixture for each quesadilla.
Step 5. Grease the skillet again, then place the quesadillas in the hot skillet, pressing down slightly to stay together. Cook for 5 minutes or until brown and heated through.
Step 6. If desired, top with sour cream, guacamole, and salsa, as it is good to have more sauce/sauce on the quesadillas. Serve with additional cheese if you like!
6. Mexican Hot Chocolate:
- 1 cup hot water
- 2 cups milk
- 1 1/2 teaspoons cocoa powder, unsweetened
- 2 tablespoons sugar or to taste (you can add more if you like it sweeter)
Step 1. In a mug or small bowl, combine the chocolate and 1 cup of boiling water, and stir until the chocolate melts. Add the remaining ingredients, stirring well to combine. Heat for about 3 minutes in the microwave until piping hot!
Step 2. Top with whipped cream and marshmallows if desired!
7. Mexican Fried Ice Cream:
- 3 cups ice cream, vanilla, or chocolate (homemade or store-bought)
- 1/4 cup Mexican Chocolate Sauce (recipe below OR use your favorite chocolate sauce or melted chocolate chips)
Step 1. Place ice cream in a bowl and pour the Mexican Chocolate Sauce on top. Mix well.
Step 2. Add batter to a frying pan on medium heat. It may be best to use small bowls, so you don’t have to use all the batter in one go. Once the batter is thick and bubbly, cook for about 4-5 minutes on each side or until golden brown.
Step 3. Serve with sprinkles and whipped cream if desired!
8. Mexican Chocolate Sauce:
- 1 can (6 oz.) tomato paste
- 2 teaspoons vanilla extract
- 1 tablespoon chili powder or cayenne pepper, to taste
Step 1. Combine all the ingredients in a saucepan and heat until it comes to a boil.
Step 2. Let simmer for about 10 minutes until slightly thickened, stirring occasionally. Remove from heat and serve warm with ice cream, warmed up a little so the flavors can mix better!
9. Mexican Capirotada
- 1/4 cup unsalted butter or margarine, melted
- 1 1/2 cups sugar
- 3 cups chopped pecans, toasted and cooled
- 1 teaspoon cinnamon
- 1 (8 oz.) can of evaporated milk, sweetened with honey or maple syrup
- Dash of salt
Step 1. In a large bowl, combine sugar and butter. Stir in the pecans. They will become coated in the sugar coating in a few seconds. Set aside.
Step 2. Whisk together the evaporated milk, cinnamon, and salt in a small bowl. Pour over the pecans, stirring until well coated.
Step 3. Pour into a large baking dish or 9 X 13 pan and bake at 325 degrees for 25 minutes. Remove from oven and let sit for about 15 minutes to allow the milk to soak in and thicken slightly before serving warm with ice cream scooped on top!
10. Mexican Fiesta Nutballs
- 1 cup peanuts, shelled and coarsely chopped
- 1 cup almonds, shelled and coarsely chopped
- 2 cups rolled oats
- 1/2 cup pecans, shelled and coarsely chopped
- 6 tablespoons butter or margarine (softened)
- 1/4 cup brown sugar
- 3 tablespoons honey
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 2 eggs (beaten) Cooking spray Pecan halves (for rolling the balls in)
Step 1. In a large bowl, combine all the ingredients.
Step 2. Form into round, flat balls and roll in Pecan halves to secure.
Step 3. Place on a greased baking sheet and bake at 350 degrees for 25-30 minutes or until slightly browned on top and cooked through.
What does Mexican eat on Easter?
Easter is a huge deal in Mexico. Many families go to their hometowns to celebrate and enjoy good food and company. Easter dinner consists of food similar to many other meals in Mexico but some good ones too!
1. Pancita (stomach) Soup:
A filling soup that is best not eaten alone, a great side dish, or is eaten with bread dipped in the soup!
2. Tamales or Tamales en Tortilla:
A warm dish of corn dough wrapped in a corn husk, filled with spicy meat and vegetables.
3. Azteca Corn Bread:
A delicious and fluffy Mexican cornbread best served warmly from the oven!
4. Frijoles de Olla:
This bean soup is flavored with cumin ancho chile pepper and served with toasted cheese on top for a little something extra! It’s a favorite of mine!
5. Arroz con Leche:
A rich corn pudding served with eggs that can be topped with a luscious cream sauce.
Easter is filled with colorful eggs and lots of food! Many dishes can be recreated to bring alive the flavors of Mexico. Just use Mexican ingredients, and you are on your way! Happy Easter, everyone!