Mexican Recipes for Lent
Growing up Catholic, Fridays meant Meatless Fridays even when it wasn’t the Lenten season. Every Friday we all gathered at our grandma’s house for lunch or dinner for her famous red enchiladas montadas (stacked). Check out the recipe in Latina Magazine and here.
Although we have not committed to that tradition year round, we still give up meat on Fridays during Lent. Following is a collection of our favorite Lent recipes which make me long for Lenten Fridays early in the week.
If you take part in Lent, remember you don’t have to substitute sabor during this time of reflection.
Enchiladas Verdes (Green Enchiladas)
(Substitute meat with cheese)
Freshly roasted green chile sauce over soft fried corn tortillas and topped with a mountain of cheese.
Frijoles de la Olla
A fresh pot of pinto beans is always welcomed as a side dish.
Refried Bean and Guacamole Tostadas
A dollop of guacamole spread over a crunchy corn tostada makes this the ideal go to meal in a hurry. If you have beans try frying them and spreading them over the other tostada. These two compliment each other like two peas in a pod.
Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
Chile rellenos perfected with shrimp and this ooey gooey cheese drizzle. Make plenty because no one eats just one.
My grandma made lentil soup often, especially during the Lenten season. This earthy soup is healthy and hearty with the addition of carrots, celery, tomatoes, and spinach.
Nopales con Huevo
Nopales con huevo is a classic Mexican dish made with cactus paddles and scrambled eggs.
Calabacitas con Elote (Zucchini with Corn)
This has to be one of the oldest dishes in Mexican homes. According to my Grandma, everyone used to have a garden in their yards, even a small one, and, along with corn, squash was one of the staples harvested.
These chiles rellenos are made with roasted poblano peppers filled with Oaxaca cheese and then dipped in a fluffy egg batter and deep-fried.
Breakfast Migas Tacos
Its food for the soul folded in half and stuffed with eggs, fresh ingredients, and crunchy tortilla chips. Try this easy recipe for a taste of a Tex-Mex breakfast.
Sopa de Fideo
Sopa de fideo is an incredibly simple yet flavorful soup made with a tomato-based broth and toasted vermicelli noodles. Its simple and comforting but also because of the warm, fuzzy nostalgic feelings it brings!
Shrimp Ceviche Tostadas
This shrimp ceviche is served on tostada shells with a creamy, spicy, and flavorful avocado crema, and sprinkled with pepitas, making this the perfect dish for the Lenten season.
Warm, creamy, ooey-gooey potatoes, neatly tucked inside a lightly-fried crunchy corn tortilla.
Caldo de Pescado y Camaron (Fish and Shrimp Soup)
Excellent for a Lenten meal this fish stock and shrimp in a chipotle-tomato broth is slightly spicy and easy to prepare.
Beer-Battered Fish Tacos
Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado.
Coctel de Camarones (Mexican Shrimp Cocktail)
My mom used to make this spicy shrimp cocktail for Christmas Eve or New Years Eve parties, and during the Lenten season.
Black Bean Salad
An easy go-to healthy and fresh cold salad. It can be used as a side dish or an appetizer served with corn chips. My kids lovvve this salad.
Elote en Vaso (Corn in a Cup)
Street food in a cup. The lime juice, cheese, crema, and corn are a surprisingly little treat any time of day.
Capirotada (Mexican Bread Pudding)
And our favorite dessert during Lent — This bread pudding tastes amazing warm or cold. The sweet notes of the piloncillo with the cinnamon give it its signature aroma.
Do you practice meatless Fridays during Lent?