Manteca

all-purpose flour (50 grams) • lard, at room temperature (125 grams) • powdered sugar (100 grams) • finely ground almonds (50 grams) • ground cinnamon • salt • Sesame seeds, for decoration (optional)

bread flour (800 grams) • salt (15 grams) • sugar (240 grams) • sourdough starter (40 grams) • fresh yeast (60 grams) • water (300 milliliters) • eggs • Lard • Pumpkin jam (cabello de ángel)

Pork cracklings (chicharrones) • medium onion • heaping tablespoon all-purpose flour • Milk (as needed) • lard • Nutmeg • Salt

large pork shank, at least 2 lbs (about 900 grams) • Pork lard • Pink Himalayan salt • water (about 475 ml)

lard (about 250 grams) • powdered sugar (about 250 grams) • finely ground almonds (about 125 grams) • all-purpose flour (about 500 grams, dry) • ground cinnamon • Powdered sugar for dusting

bread flour (240 grams) • eggs • sugar (50 grams) • water (50 ml) • fresh yeast (10 grams) • olive oil (15 ml) • lard, at room temperature (150 grams) • Powdered sugar for dusting

bread flour (about 200 grams) • fresh yeast (about 8 grams) • beaten egg (about 20 grams) • water (about 75 grams) • sugar (about 75 grams) • salt • Lard, at room temperature • Powdered sugar

bread flour (about 200 grams) • fresh yeast (about 8 grams) • warm water (about 75 grams) • beaten egg (about 20 grams) • sugar (about 80 grams) • Lard • Powdered sugar • Mixed berry coulis

all-purpose flour (about 750 grams) • sugar (about 180 grams) • salt • eggs • fresh yeast (about 40 grams) • lard (about 200 grams) • water (about 30 ml) • powdered sugar (about 50 grams) for dusting the ensaimadas

bread flour (about 600 grams) • water (210 ml) • sugar (180 grams) • sourdough starter (about 60 grams) • eggs • fresh yeast (about 10 grams) • Lard (for spreading)

bread flour (250 grams) • lard (20 grams) • water (85 grams) • dry yeast (2 grams) • large egg • sugar (80 grams) • softened lard (100 grams) • chocolate hazelnut spread • powdered sugar

toasted hazelnuts, skins removed (100 grams) • all-purpose flour (200 grams) • powdered sugar (115 grams) • lard (100 grams) • sweet anise liqueur • ground cinnamon

beef suitable for stewing, tied with kitchen twine • canned mushrooms or any type of mushroom (about 400 grams) • large onion • ripe tomatoes • almonds or hazelnuts • large carrot • garlic • Olive oil • small pieces of toasted bread • Pork lard (optional) • dry white wine (about 240 ml) • Salt and pepper

all-purpose flour (300 grams) • finely ground almonds (175 grams) • lard (150 grams) • powdered sugar (125 grams) • ground cinnamon • Zest of 1 lemon • kcal per polvorón • Very high in carbohydrates

lard (about 200 grams) • all-purpose flour (about 500 grams) • unsweetened cocoa powder (about 50 grams) • egg yolks • sugar (about 150 grams) • Powdered sugar for dusting and ground cinnamon or cocoa powder

spaghetti (160 grams) • Bacon (as much as you like), if you can't find guanciale • garlic clove • eggs • Pasta cooking water • Grated Grana Padano cheese (to taste) • lard • butter • Olive oil • Salt and black pepper • Chopped parsley

pork shoulder (about 1.5 kg) • achiote paste (about 100 grams; this is essential for the recipe and can't be substituted!) • generous splash of oil (the original recipe uses lard, but I didn't have any!) • orange juice (about 240 ml) • lime juice (about 60 ml) • white vinegar (about 120 ml) • garlic cloves • black pepper • ground cinnamon • ground cumin

all-purpose flour (about 500 grams) • lard (about 200 grams) • almond flour (about 80 grams) • chopped almonds (about 80 grams) • powdered sugar (about 100 grams) • ground cinnamon • fine salt

bread flour (about 350 grams) • fresh yeast • water (about 120 ml) • extra virgin olive oil (about 60 ml) • lard (about 60 grams) • Escalivada (roasted peppers, eggplant, and onions) • Smoked sardines • Extra virgin olive oil • Salt and pepper

bread flour (about 300 grams) • butter (about 20 grams) • egg • water (about 80 grams) • orange blossom water (about 10 grams) • anise liqueur (about 10 grams) • active dry yeast (about 3 grams) • plus 1 tablespoon sugar (about 115 grams) • Zest of 1 lemon • Anise seeds • Lard • Powdered sugar •

cabello de ángel (Spanish pumpkin jam) • bread flour with 13% protein (250 grams) • water (75 grams) • sugar (60 grams) • salt (4 grams) • fresh baker's yeast (20 grams) • egg • oil (5 grams) • Lard • Powdered sugar for dusting

dry yeast* (1 gram) • bread flour (20 grams) • warm water (10 grams) • Starter • bread flour (300 grams) • lard (20 grams) • egg • water (100 grams) • dry yeast* (2 grams) • plus 1 tablespoon sugar (115 grams) • Lard

bread flour (about 500 grams) • fresh yeast (about 12 grams) • water (about 230 grams) • eggs • sugar (about 90 grams) • Pumpkin jam (cabello de ángel) • Lard • Powdered sugar

day-old rustic bread (about 500 grams), preferably country-style, cut into small pieces • Water to moisten the bread • white onion • garlic cloves • potato • sweet paprika • ground cinnamon • pork belly (about 200 grams), with some fat • medium chorizo sausage • large or 2 small fresh sausages (longaniza) • Olive oil (extra virgin preferred) • lard (optional) •

bread flour (125 grams) • warm water (63 ml) • active dry yeast (3 grams) • sugar (75 grams) • eggs • bread flour (375 grams) • active dry yeast (5 grams) • warm water (175 ml) • salt • Butter or lard • To finish: powdered sugar

flour (about 500 grams) • fresh yeast (about 25 grams) • milk (about 200 ml) • water (about 100 ml) • butter/lard (about 50 grams) • salt (about 10 grams) • sugar (about 30 grams) • egg for brushing • Sesame seeds (optional) • Aluminum foil to form rings (optional)

Macaroni (about 250 grams) • Pork sausages • Onion + 1/2 Leek • Garlic • Lard • Serrano ham • White wine • Tomato paste • Beef bouillon cube • Olive oil • Bay leaf, Salt, and Black pepper • Grated cheese •

parboiled rice (about 200 grams) • water (about 475 ml) • butter or lard • bay leaf • garlic cloves • Salt