Sundays are made for savoring good food, gathering with loved ones, and celebrating tradition—and few cuisines capture that spirit quite like Mexican food.
Whether it’s a slow-cooked barbacoa, crispy flautas, or a vibrant pozole simmering on the stove, Mexican recipes bring warmth, bold flavors, and family-friendly comfort to your weekend table.
In this collection of 26+ Sunday Mexican recipes, you’ll discover a variety of dishes perfect for every stage of your leisurely Sunday—from zesty breakfasts and satisfying soups to hearty mains and festive sides.
These recipes blend rich culinary heritage with approachable cooking, making it easy to create memorable meals that bring everyone together.
26+ Authentic Sunday Mexican Recipes to Try at Home
Mexican cuisine is rich with tradition, vibrant flavors, and heartwarming dishes that make Sundays special.
Whether you’re slow-cooking a tender barbacoa, whipping up a quick batch of huevos rancheros, or gathering around bowls of comforting pozole, these recipes invite you to celebrate the joy of food and family.
Use this collection as your go-to guide for Sundays full of flavor, culture, and togetherness.
Chicken Tinga
Chicken Tinga is a smoky, saucy, and deeply flavorful shredded chicken dish from Puebla. It’s made with chipotle peppers, tomatoes, and onions, and is perfect for piling onto tostadas, stuffing into tacos, or serving over rice. This dish is ideal for Sunday cooking because it fills your kitchen with bold aromas and tastes even better as leftovers.
Ingredients
- 2 tbsp olive oil
- 1 white onion, sliced
- 2 garlic cloves, minced
- 3 Roma tomatoes, chopped
- 2 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- 1/4 cup chicken broth
Instructions
Heat olive oil in a skillet and sauté the onions until soft. Add garlic and cook briefly. In a blender, combine tomatoes, chipotle peppers, oregano, cumin, salt, and chicken broth. Blend until smooth. Pour the sauce into the skillet and simmer for 10 minutes. Add the shredded chicken and cook for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Chicken Tinga is a crowd-pleaser with just the right amount of spice and smokiness. It’s quick to prepare, endlessly versatile, and perfect for a laid-back Sunday dinner that can turn into a Monday lunch without skipping a beat.
Pozole Rojo
Pozole Rojo is a celebratory Mexican stew made with hominy, pork, and a rich red chile broth. It’s traditionally served on holidays and weekends, making it a perfect centerpiece for a relaxed Sunday gathering with family or friends. The garnishes—crisp lettuce, radishes, lime, and oregano—bring brightness to the deep, warming flavors of the soup.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 onion, halved
- 4 garlic cloves
- 10 cups water
- 2 tsp salt
- 2 cups canned hominy, drained and rinsed
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles
- 1/2 tsp cumin
- Garnishes: shredded cabbage or lettuce, sliced radishes, chopped onion, lime wedges, dried oregano
Instructions
In a large pot, combine pork, onion, garlic, salt, and water. Simmer for 1.5 to 2 hours, skimming foam as needed. While it cooks, toast the dried chiles briefly, then soak in hot water for 15 minutes. Blend the chiles with cumin and a bit of broth to make a smooth paste. Strain the paste and add to the pot along with hominy. Simmer for another 30 minutes. Serve hot with your choice of garnishes.
Pozole Rojo is more than just a dish—it’s an experience. Rich, aromatic, and deeply rooted in tradition, it’s perfect for slow Sundays when you want to honor heritage and flavor in one generous bowl.
Chiles Rellenos
Chiles Rellenos are poblano peppers stuffed with cheese or meat, dipped in a light egg batter, and fried until golden. They’re then bathed in a simple tomato sauce for a dish that’s indulgent yet homey. Ideal for Sunday meals, these peppers are a delicious reward for a little bit of effort.
Ingredients
- 4 large poblano peppers
- 1 ½ cups Oaxaca or mozzarella cheese (or cooked picadillo for a meat filling)
- 3 eggs, separated
- 2 tbsp flour
- Oil for frying
For the tomato sauce:
- 2 tomatoes, blended
- 1/4 onion
- 1 garlic clove
- Salt to taste
- 1 tsp oil
Instructions
Roast poblanos over open flame or under broiler until blackened. Place in a covered bowl or bag to steam, then peel skins and remove seeds, keeping peppers whole. Stuff each with cheese or meat. Beat egg whites until stiff, then gently fold in yolks and flour. Heat oil in a pan. Dip each chile into the batter and fry until golden. For the sauce, sauté blended tomato, onion, and garlic in oil, and simmer with salt for 10 minutes. Pour over fried chiles before serving.
Chiles Rellenos are rich, comforting, and beautifully layered in flavor. While they take a bit of time, they’re absolutely worth the Sunday effort—offering that satisfying balance of spice, creaminess, and tradition on one plate.
Carne Asada
Carne Asada is a classic Mexican grilled beef dish marinated in citrus, garlic, and spices. It’s bold, juicy, and perfect for Sunday cookouts or relaxed family dinners. Served with tortillas, grilled vegetables, and fresh salsa, it’s a festive, hands-on meal that brings everyone to the table.
Ingredients
- 2 lbs flank or skirt steak
- 1/4 cup orange juice
- 2 tbsp lime juice
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 tsp cumin
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Instructions
Combine orange juice, lime juice, garlic, soy sauce, olive oil, cumin, salt, and pepper in a bowl. Place steak in a shallow dish or zip bag and pour marinade over it. Refrigerate for at least 2 hours or overnight. Preheat grill to medium-high heat. Grill steak 4–6 minutes per side, depending on thickness. Rest for 10 minutes before slicing thinly across the grain.
Carne Asada is smoky, citrusy, and full of character. It makes Sunday dinners feel like a celebration, and leftovers are perfect for tacos, nachos, or burrito bowls the next day.
Sopa de Fideo
Sopa de Fideo is a comforting, tomato-based noodle soup that’s simple yet deeply nostalgic in Mexican households. Quick to prepare and easy to customize, it’s ideal for slow Sundays when you want something warm, familiar, and filling without a big fuss.
Ingredients
- 1 tbsp oil
- 1 cup fideo noodles (or broken thin spaghetti)
- 2 Roma tomatoes
- 1/4 onion
- 1 garlic clove
- 3 cups chicken or vegetable broth
- Salt to taste
- Optional toppings: avocado, lime wedges, queso fresco
Instructions
Blend tomatoes, onion, garlic, and a splash of broth until smooth. In a pot, heat oil and toast noodles until golden brown. Pour in tomato mixture and simmer for 5 minutes. Add the rest of the broth and salt to taste. Simmer for 10 more minutes, or until noodles are soft. Garnish as desired.
Sopa de Fideo is the kind of dish that feels like a hug in a bowl. It’s simple, soulful, and brings a taste of tradition to any quiet Sunday afternoon.
Tamales de Pollo en Salsa Verde
Tamales de Pollo en Salsa Verde are a beloved Mexican dish, made of corn masa filled with shredded chicken and tangy green salsa, then wrapped in corn husks and steamed. While tamales take time and love to prepare, they’re a true labor of love—perfect for slow Sunday cooking, especially when shared with family.
Ingredients
- 2 cups masa harina
- 1 1/3 cups chicken broth
- 1/2 cup lard or shortening
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ cups cooked shredded chicken
- 1 cup salsa verde (tomatillo-based)
- Corn husks, soaked in warm water
Instructions
In a bowl, mix masa harina, salt, baking powder, and lard. Gradually add broth until the dough is soft but not sticky. Mix chicken with salsa verde. Lay a corn husk flat, spread 2 tbsp masa in the center, add a spoonful of chicken filling, and fold closed. Steam upright in a pot for about 1 to 1.5 hours, or until masa is set and pulls away easily from the husk.
Tamales are the heart of many Mexican gatherings, and making them on a Sunday can be a meaningful family ritual. They store well, reheat beautifully, and carry the soul of tradition in every bite.
Enchiladas Verdes
Enchiladas Verdes are a comforting Mexican dish featuring corn tortillas rolled around shredded chicken and smothered in a zesty green tomatillo sauce. Topped with crema, cheese, and fresh cilantro, they strike a beautiful balance between tangy, creamy, and spicy. These enchiladas are perfect for a cozy Sunday meal that feels indulgent without being too heavy.
Ingredients
- 10 corn tortillas
- 2 cups cooked shredded chicken
- 1 ½ cups salsa verde (homemade or store-bought)
- 1/2 cup sour cream or Mexican crema
- 1 cup shredded mozzarella or queso Oaxaca
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Oil for softening tortillas
Instructions
Preheat oven to 180°C (350°F). Lightly fry each tortilla in oil until pliable. Fill each with shredded chicken and a bit of cheese, then roll and place seam-side down in a baking dish. Mix salsa verde and crema, pour over the enchiladas, and sprinkle with remaining cheese. Bake for 20 minutes or until bubbly. Garnish with cilantro before serving.
Enchiladas Verdes are easy to assemble and endlessly satisfying. Their vibrant flavor makes them a favorite Sunday comfort dish that’s both crowd-pleasing and comforting to make at home.
Albóndigas
Albóndigas, or Mexican meatballs, are simmered in a savory tomato broth often enriched with rice, vegetables, and spices. This hearty soup is full of warmth and nutrition, making it ideal for a nourishing Sunday lunch or dinner shared with loved ones around the table.
Ingredients
- 1 lb ground beef
- 1/4 cup uncooked rice
- 1 egg
- 2 garlic cloves, minced
- 1 tsp cumin
- Salt and pepper to taste
- 5 cups chicken or beef broth
- 2 tomatoes, blended
- 1/4 onion
- 1 zucchini, chopped
- 2 carrots, chopped
Instructions
In a bowl, mix ground beef, rice, egg, garlic, cumin, salt, and pepper. Form into small meatballs. In a pot, blend and cook tomatoes and onion in a little oil until thickened. Add broth, bring to a boil, then gently add meatballs. Simmer for 25–30 minutes, adding carrots and zucchini halfway through. Season to taste.
Albóndigas offer comfort in every spoonful. With tender meatballs and a rich, soothing broth, this dish feels like a warm embrace—perfect for slow Sunday afternoons.
Tacos de Barbacoa
Tacos de Barbacoa are made with tender, slow-cooked beef that’s rich in flavor and melt-in-your-mouth soft. Typically braised with chiles, garlic, and spices, barbacoa is an ideal Sunday dish that cooks low and slow while you relax or enjoy time with family. Served in warm tortillas with simple toppings, it’s a satisfying way to end the weekend.
Ingredients
- 2 lbs beef chuck roast or brisket
- 3 dried guajillo chiles
- 2 garlic cloves
- 1/2 onion
- 1 tsp oregano
- 1 tsp cumin
- Salt to taste
- 1/2 cup beef broth
- Corn tortillas, chopped onion, and cilantro for serving
Instructions
Soak and blend chiles with garlic, onion, oregano, cumin, salt, and broth. Place beef in a slow cooker or Dutch oven, pour sauce over, cover, and cook on low for 6–8 hours or until tender. Shred the meat and serve in warm tortillas with onion and cilantro.
Tacos de Barbacoa bring the flavors of a traditional Mexican feast to your Sunday table. Deeply spiced and incredibly tender, they’re the kind of slow-cooked reward that makes the weekend feel special.
Carnitas
Carnitas are tender, crispy shredded pork slow-cooked until perfectly caramelized on the outside and juicy on the inside. This beloved Mexican dish is ideal for Sunday gatherings, offering a rich, savory flavor that pairs beautifully with fresh tortillas, salsa, and lime.
Ingredients
- 3 lbs pork shoulder, cut into chunks
- 1 orange, juiced
- 1 lime, juiced
- 4 garlic cloves
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 2 bay leaves
- 1/2 cup water
Instructions
Place pork chunks in a heavy pot. Add orange and lime juice, garlic, salt, pepper, cumin, bay leaves, and water. Cover and simmer on low for about 3 hours until pork is tender. Remove pork and shred with forks. Increase heat and cook shredded pork in its own fat until edges are crispy.
Carnitas deliver a perfect balance of juicy tenderness and crispiness. This dish invites everyone to gather around the table for a flavorful, hands-on Sunday feast.
Chiles en Nogada
Chiles en Nogada is a festive, traditional dish featuring poblano peppers stuffed with picadillo (a savory-sweet mixture of meat, fruit, and nuts) and topped with a creamy walnut sauce and pomegranate seeds. It’s a visually stunning and flavor-packed meal that elevates any Sunday celebration.
Ingredients
- 4 large poblano peppers
- 1 lb ground beef or pork
- 1/2 cup diced apples, pears, and peaches
- 1/4 cup raisins
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 onion, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
For the nogada sauce:
- 1 cup walnuts, soaked and peeled
- 1/2 cup milk
- 1/4 cup fresh cheese or cream cheese
- 1 tbsp sugar
- 1/2 tsp cinnamon
Instructions
Roast and peel the poblanos, carefully remove seeds. Sauté onions and garlic, add ground meat and cook thoroughly. Stir in fruits, nuts, salt, and pepper. Stuff peppers with the filling. Blend nogada ingredients until smooth. Pour sauce over stuffed peppers and garnish with pomegranate seeds.
Chiles en Nogada is a rich tapestry of flavors and colors that turns a Sunday meal into a festive occasion. It’s perfect when you want to impress with traditional elegance.
Mexican Rice and Beans
Mexican Rice and Beans is a simple, hearty side or main dish that complements any Sunday meal. The rice is cooked with tomatoes and spices for deep flavor, while the beans add protein and richness—together creating a comforting and satisfying dish that’s a staple of Mexican cuisine.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/2 cup tomato sauce
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tbsp oil
- 1 can black or pinto beans, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Heat oil in a pan, sauté onion and garlic until soft. Add rice and cook until lightly toasted. Stir in tomato sauce and broth. Bring to a boil, cover, and simmer until rice is tender. Stir in beans and heat through. Season with salt and pepper, garnish with cilantro.
Mexican Rice and Beans is a comforting, reliable dish perfect for any Sunday meal. It’s simple, flavorful, and a true crowd-pleaser that pairs beautifully with meats, stews, or veggies.
Huevos Rancheros
Huevos Rancheros is a traditional Mexican breakfast or brunch dish perfect for a leisurely Sunday morning. It features crispy tortillas topped with sunny-side-up eggs, fresh salsa, beans, and avocado, delivering a satisfying balance of textures and bold flavors to start the day right.
Ingredients
- 4 corn tortillas
- 4 eggs
- 1 cup cooked black or refried beans
- 1 cup salsa roja or pico de gallo
- 1 avocado, sliced
- Fresh cilantro and lime wedges for garnish
- Oil for frying
- Salt and pepper to taste
Instructions
Heat oil in a skillet and lightly fry tortillas until crisp. In the same skillet, cook eggs sunny-side-up. Warm beans in a saucepan. To assemble, layer each tortilla with beans, top with an egg, and spoon salsa over the top. Add avocado slices and garnish with cilantro and lime wedges.
Huevos Rancheros bring together fresh, vibrant flavors and hearty ingredients for a fulfilling Sunday brunch. This dish is as festive as it is simple, making mornings feel like a celebration.
Mole Poblano
Mole Poblano is a rich, complex sauce made with chili peppers, chocolate, nuts, and spices, traditionally served over chicken. It’s one of Mexico’s most iconic dishes and perfect for a Sunday feast when you have time to savor the layers of flavor and tradition.
Ingredients
- 3 lbs chicken pieces
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 2 dried mulato chiles
- 1 onion, chopped
- 3 garlic cloves
- 2 oz Mexican chocolate
- 1/4 cup almonds or peanuts
- 1 tsp cinnamon
- 1 tbsp sesame seeds
- Salt and pepper to taste
- Oil for frying
Instructions
Toast and soak the dried chiles. Blend chiles with onion, garlic, nuts, cinnamon, and chocolate until smooth. Brown chicken in oil, then simmer in mole sauce for 1-2 hours until tender and flavorful. Serve garnished with sesame seeds.
Mole Poblano is a celebration of Mexico’s culinary artistry. Its deep, velvety sauce and tender chicken make for an unforgettable Sunday meal that honors heritage and taste.
Elote (Mexican Street Corn)
Elote is grilled corn on the cob slathered with creamy mayo, cheese, lime, and chili powder—an irresistible street food favorite. It’s simple to prepare and perfect as a flavorful side for any Sunday Mexican meal or cookout.
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1 tsp chili powder
- Fresh cilantro (optional)
Instructions
Grill corn over medium heat until charred and tender, turning occasionally. Spread mayonnaise evenly over each ear. Sprinkle with cotija cheese and chili powder. Squeeze fresh lime juice on top and garnish with cilantro if desired.
Elote is the ultimate mix of creamy, tangy, spicy, and smoky flavors. It’s a fun, hands-on dish that adds excitement and tradition to your Sunday Mexican feast.
Barbacoa de Res
Barbacoa de Res is a traditional Mexican slow-cooked beef dish known for its tender, juicy texture and rich, smoky flavors. Typically cooked with aromatic spices and chilies, this dish is perfect for a relaxed Sunday meal that allows you to enjoy the rewarding results of slow cooking.
Ingredients
- 3 lbs beef brisket or chuck roast
- 4 dried guajillo chilies, stemmed and seeded
- 2 cloves garlic
- 1/2 onion
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1/2 cup beef broth
Instructions
Soak guajillo chilies in hot water until softened. Blend chilies with garlic, onion, cumin, oregano, salt, pepper, and beef broth until smooth. Place beef in a slow cooker, pour sauce over, and cook on low for 8 hours until meat is tender. Shred beef and serve in warm tortillas with chopped onions and cilantro.
Barbacoa de Res offers deep, complex flavors and melt-in-your-mouth tenderness, making it a show-stopping dish that’s perfect for a special Sunday gathering.
Mexican Pozole Blanco
Mexican Pozole Blanco is a hearty, comforting stew made with hominy and pork simmered in a clear, flavorful broth. Traditionally garnished with fresh radishes, cabbage, lime, and oregano, it’s a festive dish that brings warmth and togetherness to your Sunday table.
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 onion, halved
- 4 garlic cloves
- 10 cups water
- 2 tsp salt
- 2 cups canned hominy, drained and rinsed
- Garnishes: shredded cabbage, sliced radishes, lime wedges, dried oregano
Instructions
In a large pot, combine pork, onion, garlic, salt, and water. Bring to a boil and simmer for 2 hours, skimming off foam. Add hominy and cook another 30 minutes. Serve hot with garnishes on the side.
Pozole Blanco is a soul-warming dish that celebrates Mexican tradition. Its rich broth and fresh toppings make it an ideal Sunday meal for sharing stories and making memories.
Quesadillas de Flor de Calabaza
Quesadillas de Flor de Calabaza feature delicate squash blossoms stuffed inside tortillas with melted cheese and fresh herbs. This seasonal dish is light yet flavorful, perfect for a simple, satisfying Sunday lunch or snack.
Ingredients
- 10 corn tortillas
- 1 cup squash blossoms, cleaned and chopped
- 1 ½ cups Oaxaca or mozzarella cheese, shredded
- 1/4 cup chopped onion
- 2 tbsp chopped epazote or cilantro
- Oil for cooking
Instructions
Sauté onion and squash blossoms lightly with herbs until softened. Heat a tortilla in a skillet, add cheese and squash blossom mixture, then top with another tortilla. Cook until golden and cheese is melted, flipping carefully.
Quesadillas de Flor de Calabaza bring fresh, seasonal flavors to your Sunday table. Their delicate taste and simple preparation make them a delightful way to enjoy a traditional Mexican ingredient.
Camarones a la Diabla
Camarones a la Diabla is a fiery and flavorful Mexican shrimp dish cooked in a spicy red chili sauce made from dried chiles, garlic, and tomatoes. This bold and zesty recipe is perfect for a Sunday meal when you want something quick yet packed with intense flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried arbol chiles, stemmed and seeded
- 3 garlic cloves
- 2 Roma tomatoes, chopped
- 1/2 onion
- 2 tbsp oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Soak the dried chiles in hot water until softened. Blend the chiles with garlic, tomatoes, and onion until smooth. Heat oil in a skillet, pour in the chili sauce, and cook for 5 minutes. Add shrimp, season with salt and pepper, and cook until shrimp are pink and cooked through, about 4-5 minutes. Garnish with fresh cilantro before serving.
Camarones a la Diabla brings a spicy kick and rich flavor to your Sunday dinner. It’s quick to prepare but feels indulgent, making it ideal for seafood lovers craving a little heat.
Mexican Street Corn Salad (Esquites)
Esquites is a popular Mexican street food salad featuring roasted corn kernels tossed with creamy mayonnaise, cheese, lime, chili powder, and fresh herbs. It’s a perfect side dish or snack to accompany any Sunday meal, bursting with fresh and tangy flavors.
Ingredients
- 4 cups roasted corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp chopped cilantro
- Salt to taste
Instructions
In a large bowl, mix roasted corn with mayonnaise, lime juice, chili powder, and salt. Stir in cotija cheese and cilantro. Serve warm or at room temperature.
Esquites is creamy, tangy, and slightly spicy—a perfect way to enjoy corn beyond the cob. It adds a burst of authentic Mexican flavor to any Sunday feast.
Calabacitas con Elote
Calabacitas con Elote is a traditional Mexican sautéed dish combining tender zucchini, sweet corn, tomatoes, and fresh herbs. It’s light, healthy, and easy to prepare—ideal for a simple and flavorful Sunday side dish.
Ingredients
- 2 medium zucchinis, diced
- 1 cup fresh or frozen corn kernels
- 1 tomato, chopped
- 1/4 onion, chopped
- 2 tbsp oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh cilantro or epazote for garnish
Instructions
Heat oil in a skillet, sauté onion and garlic until fragrant. Add zucchini and corn, cook until tender. Stir in chopped tomato and cook for another 3 minutes. Season with salt and pepper, garnish with fresh herbs.
Calabacitas con Elote is a fresh, vibrant dish that celebrates the simple flavors of Mexican cooking. It’s a great way to add color and nutrition to your Sunday table without much fuss.
Tostadas de Ceviche
Tostadas de Ceviche feature fresh, tangy seafood marinated in citrus juice and mixed with crisp vegetables and herbs. Served on crunchy corn tostadas, this dish is light yet packed with vibrant flavors, making it a refreshing choice for a relaxed Sunday meal.
Ingredients
- 1 lb firm white fish or shrimp, finely diced
- 1 cup fresh lime juice
- 1/2 red onion, finely chopped
- 1 tomato, diced
- 1 jalapeño, minced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Corn tostadas
Instructions
Marinate the seafood in lime juice for at least 30 minutes until opaque and “cooked.” Drain excess juice, then mix in onion, tomato, jalapeño, cilantro, salt, and pepper. Serve generously on tostadas.
Tostadas de Ceviche offer a crisp, zesty bite perfect for warm Sundays. Their fresh, citrus-forward flavors are invigorating and make for a fun, shareable dish.
Caldo de Res
Caldo de Res is a traditional Mexican beef soup brimming with hearty vegetables and tender meat. This comforting stew is perfect for a Sunday family meal, providing warmth and nourishment with every spoonful.
Ingredients
- 2 lbs beef shank or stew meat
- 1 onion, quartered
- 4 garlic cloves
- 4 carrots, cut into chunks
- 2 ears corn, cut into thirds
- 2 potatoes, peeled and cubed
- 1 zucchini, chopped
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
In a large pot, combine beef, onion, garlic, and water. Simmer for 2 hours until meat is tender. Add vegetables and cook until just soft. Season with salt and pepper. Serve hot, garnished with cilantro and lime wedges.
Caldo de Res is a wholesome and satisfying soup that embodies comfort food at its best. It’s a perfect Sunday dish for gathering loved ones around the table.
Flautas de Pollo
Flautas de Pollo are crispy, rolled tortillas filled with seasoned shredded chicken and fried until golden. Served with salsa, sour cream, and guacamole, they’re a crunchy, flavorful treat that’s perfect for a casual and fun Sunday meal.
Ingredients
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheese (optional)
- Oil for frying
- Salsa, sour cream, and guacamole for serving
Instructions
Warm tortillas to make them pliable. Place chicken (and cheese if using) on each tortilla, roll tightly, and secure with toothpicks if needed. Fry in hot oil until crispy and golden. Drain on paper towels and serve with salsa, sour cream, and guacamole.
Flautas de Pollo combine crispy texture and savory filling for a satisfying dish. They’re fun to make and eat, making any Sunday feel like a festive occasion.
Pescado Veracruzano
Pescado Veracruzano is a classic Mexican fish dish from the coastal region of Veracruz, featuring fresh white fish simmered in a tangy tomato sauce loaded with olives, capers, and peppers. It’s a light yet flavorful Sunday meal that celebrates the bounty of the sea with vibrant Mediterranean-inspired flavors.
Ingredients
- 4 white fish fillets (such as tilapia or snapper)
- 2 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 Roma tomatoes, chopped
- 1/2 cup green olives, sliced
- 2 tbsp capers
- 1 jalapeño, sliced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add tomatoes, olives, capers, jalapeño, salt, and pepper. Simmer for 10 minutes to create the sauce. Add fish fillets, cover, and cook for 10-15 minutes until fish is cooked through. Sprinkle with fresh cilantro before serving.
Pescado Veracruzano is fresh, tangy, and perfect for a light Sunday dinner. The bright sauce complements the delicate fish beautifully, making it a standout coastal recipe.
Sopes
Sopes are thick, small corn tortillas with pinched edges, topped with beans, meat, cheese, and fresh toppings. They’re a fun and versatile dish ideal for a Sunday meal where everyone can customize their own with favorite ingredients.
Ingredients
- 2 cups masa harina
- 1 1/4 cups warm water
- 1 cup refried beans
- Cooked shredded chicken or beef
- Crumbled queso fresco
- Shredded lettuce
- Salsa
- Sour cream
- Oil for cooking
Instructions
Mix masa harina with warm water and knead until dough forms. Divide into small balls, flatten, and cook on a hot griddle until firm. Pinch edges to form a rim. Fry briefly in oil until golden. Spread beans on each sope, add meat, cheese, lettuce, salsa, and sour cream.
Sopes are fun to make and eat, offering a perfect balance of crispy, creamy, and savory elements. They bring a festive touch to any Sunday meal.
Conclusion
Finding recipes that satisfy both your taste buds and your schedule can be challenging—but these 26+ Sunday Mexican recipes strike the perfect balance. From quick skillet meals to slow-simmered classics, they offer flexibility without sacrificing bold, authentic flavor. Whip up these dishes to create delicious, family-friendly meals that turn your Sunday into a festive occasion worth savoring.
