Why mexican cuisine is the king of meal prep

I learned early on in my cooking career that Mexican food makes for some great leftovers. Every time I made Mexican cuisines for a party or an event I always ate really well for the rest of the week. So for todays’ video I am going to show you a couple of delicious Mexican recipes that you can keep in your fridge to use throughout the week. They are going to enhance the flavors of your dish as well as bring in different colors, contrast, and texture to your meal!

Homemade Corn Tortillas


  • 4 cups of masa harina

  • 3 cups of water

  • pinch of salt


  1. In a large bowl mix together masa and salt. Slowly stream in some room temperature water while slowly using your hand as a whisk to combine the water into the masa. Once you get the right consistency, knead for 5 minutes and then let it rest for 30 minutes.

  2. Now the dough should be nicely hydrated, roll a piece of masa into a ball. Only make as many balls as you need for that meal/day. After you have all your masa dough rolled out, place the ball in between two pieces of plastic, a cut up ziplock bag works well here, and take a tortilla press or a large pan and start pressing them into tortillas.

  3. Keep the rest of the unused dough in an air tight food container. Make them as you need them throughout the week. This allows you to you have fresh tortillas every time!

  4. When you are ready to cook them, heat a pan to medium high heat and place a tortilla down. No oil, nothing. Cook until you start to seed the edges dry out (about a min). Flip and then cook for another min. Flip again and then press down with your spatula. If it puffs up in the center that is a good indication that you made your corn tortillas well! Repeat step 6 until you cook up your tortillas.

** Masa is very forgiving so don’t worry about it. If its too dry add 1 tablespoon of water. If its too wet add some more masa until you get the right feel of the dough. It should feel similar to play dough.**

Quick & Easy Black Beans


  • 1 tablespoon oil

  • 1/2 onion, chopped

  • 2 cloves of garlic, minced

  • 1 teaspoon of coriander

  • 1 teaspoon of cumin

  • 1 teaspoon of chili powder

  • 2 cups of dried black beans

  • 4 cups of water

  • pinch of salt


  1. Using an instant pot/pressure cooker, use the sauté option and add in your oil, chopped onion and minced garlic. Let this get translucent before adding in your coriander, cumin, and chili powder. Stir to toast the spices.

  2. Then add in your black beans and water. Pressure cook the beans for 30 – 35 minutes for dried or 20 -25 minutes for soaked.

  3. Mash them up a bit for more flexibility in your recipes or keep them whole. Totally up to you!

Chipotle Yogurt Sauce


  • 2 dried chipotle peppers

  • 2 cloves of garlic

  • handful of fresh cilantro

  • 3 tablespoon of white vinegar

  • 1/3 cup yogurt

  • Pinch of salt

  • 1 – 2 tablespoons of the soaked chipotle sauce

  • 1 tablespoon mayo


  1. In a food process add in the soaked chipotles. garlic, fresh cilantro, and white vinegar. Blend to mix.

  2. Then add in 1/3 cup yogurt and a pinch of salt. Blend until creamy.

  3. Then add in 1 – 2 tablespoons of the soaked chipotle sauce. Blend again.

  4. Lastly add in 1 tablespoon of mayo. Pour into an air tight container and store in the fridge. Use when needed for a little extra creaminess!

Picked Red Onion


  • 2 red onions

  • 1 cup water

  • 1 cup vinegar

  • big pinch of salt

  • 1 tablespoon of sugar

  • 1 dreid chili pepper


  1. In a small pot, add in 1 cup water, 1 cup vinegar, a big pinch of salt, 1 tablespoon of sugar, and 1 dried chili pepper. Set the heat to medium low and let the salt and sugar dissolve.

  2. In the meantime, slice your red onion long wise, see the video to see what I mean, and then pack it into a jar.

  3. Pour your pickling liquid right into the jar and seal up. Store in the fridge and use whenever!

Poblano Salsa


  • 5-6 poblano pepper

  • 1/2 an onion

  • 1 – 28 ounce of tomatoes

  • handful of cilantro

  • Juice of 1/2 a lime

  • 1 teaspoon of chili powder

  • 1 teaspoon of salt

  • 1 teaspoon of sugar


  1. Lightly oil a baking tray, and add in the peppers and onion. Roast at 500 for 15 minutes. Let cook and take the skin, stem, ands seed out of the peppers.

  2. Then in a blender add in 1 – 28 ounce of tomatoes, cilantro, the roasted peppers, onions, lime, chili powder, salt, and sugar. Lightly pulse together until a thick sauce comes together.

Tangy Cabbage Slaw:


  • 1 head of green cabbage

  • 1 onion

  • 1/2 cup of cilantro

  • 1 lime

  • 1 clove of garlic

  • 1 tablespoon of olive oil

  • Pinch of salt and pepper


  1. Thinly slice up your cabbage and onion. Rough chop your fresh cilantro and add everything to a bowl.

  2. Squeeze in the juice of your lime in. Grate in your garlic and pour over your olive oil. Season with salt and pepper and toss everything together.

  3. Store in an air tight container and keep in the fridge until ready to use.

Recipe Details
By Alex Chung

Senior Food Writer at Pro Home Cooks