4 Super Easy Mexican Comfort Food Classics

4 Super Easy Mexican Comfort Food Classics

Mar 29, 20212Stallions Pte. Ltd.

Although we can’t travel to Mexico at the moment, we can cook like a Mexican at home. And sometimes, all you want are those classic comfort dishes that hug your tastebuds with fresh and exciting flavors. Create a taste of the authentic with four of our favorite easy to make Mexican comfort food recipes.

La Mexicana chicken soup  

Chicken Tortilla Soup 

This warming soup is a bowl of delicious goodness and a fantastic taste of Mexico.


  • 1 tablespoon olive oil

  • 1 onion chopped

  • 3 large cloves garlic minced

  • 1 jalapeño diced and seeded

  • 1 teaspoon ground cumin

  • 1 teaspoon chilli powder

  • 400g crushed tomatoes

  • 400g can diced tomatoes with chilies 

  • 700ml chicken broth

  • 400g can black beans rinsed & drained

  • 170g corn (drained if canned)

  • 2 chicken breasts boneless, skinless

  • 60g cilantro chopped

  • 1 lime juiced

  • 1 avocado sliced for garnish

  • 1 bag La Mexicana Tortilla strips



  1. Saute jalapeno and onion until fragrant (remove the jalapeno seeds to make it less spicy).

  2. Add everything else and simmer.

  3. Remove the chicken and shred it with a couple of forks.

  4. Add the chicken back.

  5. Serve it with tortilla strips and desired toppings.

 La Mexicana Enchiladas


Juicy, cheesy and full of flavour – what shouts Mexican comfort more than that? These can be made with whatever filling you like – we’ve chosen chicken this time.


  • 280g can enchilada sauce, divided

  • 110g cream cheese, cubed

  • 260g salsa

  • 280g cubed cooked chicken

  • 400g can pinto beans, rinsed and drained

  • 110g can chopped green chiles

  • 10 flour tortillas (6 inches)

  • 85g shredded Mexican cheese blend

  • Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olive



  1. Spoon 1/2 cup enchilada sauce into a greased 13x9-inch baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.

  2. Place about 1/3 cup chicken mixture down the centre of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.

  3. Cover and bake at 180℃ until heated through, 25-30 minutes

  4. If desired, serve with lettuce, tomato, sour cream and olives.

 La Mexicana pulled pork

Mexican shredded beef

This tasty recipe is super versatile and is great for tacos, burritos, enchiladas and quesadillas, or try it with Mexican rice or even in a slider – yum!

Ingredients for Spice mix

  • 1 1/2tbsp chipotle powder 

  • 1tbsp paprika

  • 1tbsp dried oregano

  • 1tsp all spice powder 

  • 1tsp coriander powder

  • 2tsp onion powder or garlic powder OR 1 tsp of each

  • 1tsp salt and pepper, each

Ingredients for Beef

  • 1 - 2tbsp olive oil

  • 5kg beef chuck or brisket

  • 5 garlic cloves, minced

  • 1 onion diced

  • 185ml orange juice

  • 2tbsp lime juice

  • 400g can crushed tomatoes

  • 500ml beef or chicken broth/stock

  • 125ml water

  • Salt and pepper



  1. Combine Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat, so it sticks.

  2. Heat the olive oil in a large heavy-based pot over high heat. Add the beef (in batches if necessary) and brown. Remove onto a plate.

  3. Turn the stove down to medium. Add more olive oil, if required. 

  4. Add the garlic and onion and cook for 3 minutes until soft.

  5. Add the orange juice and lime juice, and scrape the bottom of the pot, so the brown bits mix into the liquid.

  6. Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into the pot.

  7. Put the lid on, bring to a simmer, then turn the stove down, so it is bubbling gently, not rapidly.

  8. Cook for 2 hours, then remove the lid and simmer for another 30 minutes until beef is tender enough to shred.

  9. Remove the beef from the sauce, shred with 2 forks.

  10. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken—season to taste. 

  11. Toss beef back into the sauce (you can also put some sauce aside if you’re having tacos).

  12. Spoon into a large dish and serve.


 La Mexicana Chicken mole 

Chocolate chicken mole

Did someone say chocolate? This rich and spicy savoury recipe makes a great mid-week dinner.



  • 5kg chicken (any parts you prefer)

  • 120ml vegetable oil

  • 750ml chicken stock

  • 120ml cup orange juice 

  • Salt and pepper


To Serve

  • Flour or corn tortillas

  • Fresh cilantro/coriander

  • Red onion finely sliced

  • 2tbsp white sesame seeds garnish



  1. Heat the vegetable oil in a frypan and add the dried chilis. Cook until they just start to blacken, but be careful not to burn. Then remove from the oil and pop into a small bowl, cover with boiling water and allow to soak for around 30 mins.

  2. Pour oil into a large saucepan or casserole dish over medium-high heat. Sprinkle chicken pieces with salt and pepper and cook in batches. Once cooked, put all the chicken in the frying pan and add orange juice and half the stock. Bring to boil, and reduce to a simmer, leaving for around 20 mins.

  3. Finally, add the chicken pieces (whole or shredded) along with its juices and stock back into the pot with your mole sauce and cover. Return to the heat and warm through before serving.

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