Pumpkin

pumpkin purée (about 2 cups) • all-purpose flour (about 125 grams) • sugar (about 200 grams) • margarine (about 7 tablespoons) • eggs, at room temperature • sweetened condensed milk • baking powder • salt • Vanilla extract • Ground cinnamon, to taste

pumpkin (about 700 grams), preferably calabaza de Castilla or similar • sweet potatoes (about 1 kg), use a mix of yellow and purple if available • large piloncillo cones (or 2 cups packed dark brown sugar, about 400 grams) • water (710 ml) • large cinnamon stick • whole cloves • Milk, to taste, for serving

calabaza de castilla (about 4-5 lbs pumpkin or kabocha squash) • piloncillo (about 18 oz or 500 grams brown sugar cones) • purple sweet potatoes • cinnamon • whole cloves • allspice berries • star anise • guavas • water (240-480 ml), as needed

pumpkin (about 500 grams) • water (about 500 ml) • onion, sliced • evaporated milk (about 250 ml) • Mexican-style table cream or sour cream (about 250 grams) • chicken bouillon powder (about 15 grams) • salt (about 10 grams)

For the sauce: • Roma tomatoes, chopped • guajillo chiles (preferably 2 mild and 2 hot) • garlic cloves • onion, chopped • cumin • For the filling: • calabaza de castilla (Mexican pumpkin), cooked and peeled, cut into cubes • dried shrimp (or regular dried shrimp if unavailable) • fresh shrimp • Cooking oil • Salt and pepper to taste •

pumpkin • piloncillo (or brown sugar) • oranges, juice and zest • cinnamon • ground anise • salt • flour (about 500 grams) • dry yeast • sugar • cinnamon • ground anise • salt •

all-purpose flour (about 225 grams) • pumpkin puree (about 250 grams, obtained by cooking pumpkin in water until soft and then mashing, or use canned) • eggs • mild vegetable or olive oil (about 100 ml) • sugar (about 150 grams) • ground cinnamon • baking powder • nutmeg (optional)

pumpkin (in my recipe book, candied pumpkin) • all-purpose flour (about 200 grams) • sugar (about 100 grams) • eggs • baking powder • butter (about 90 grams) • chocolate chips • eggs

pumpkin • onion • garlic • evaporated milk • butter (about 50 grams) • nutmeg • Salt and pepper to taste

carrot • pumpkin • egg • salt to taste • pepper to taste • breadcrumbs • vegetable oil

eggs • evaporated milk • pumpkin puree • ground cinnamon • sweetened condensed milk

shelled peanuts (about 400 grams) • raisins (about 300 grams) • pitted prunes (about 400 grams) • Banana, to taste • bolillo rolls (or French bread rolls) • Butter • piloncillo cones • Candied sweet potato and pumpkin, diced

pumpkin (about 11 pounds or 5 kilograms) • packed dark brown sugar (about 510 grams) • cinnamon sticks • water (1.4-1.65 liters)

hulled pumpkin seeds (about 180 grams) • peanuts (about 70 grams) • chicken or vegetable broth (2 liters) • tomatillos (about 400 grams) • serrano peppers • onion • garlic • cilantro • epazote • lettuce leaves • spinach leaves • radish leaves or 1 hoja santa leaf •

ground pumpkin seeds (200 grams) • garlic • onion • As needed, broth from the meat • Herbs for green mole: • lettuce leaves • cilantro • epazote • radish leaves • parsley • Note: Wash and disinfect the herbs before using • poblano pepper, washed and seeded •

pork ribs (4 kg) • pumpkin seeds (pepitas) (about 140 grams) • walnuts (about 60 grams) • almonds (about 60 grams) • tomatillos • poblano peppers • serrano peppers • onion • garlic • pork lard (about 56 grams) • salt (about 27 grams)

water (about 7.5 liters) • precooked hominy (well rinsed) (1 kg) • garlic (peeled) • large onions • tomatillos (about 225 grams) • poblano peppers • jalapeño peppers • epazote leaves • Oregano, to taste • Whole black pepper, to taste • Thyme, to taste • small bunch cilantro •

chihuacle chiles • mulato chiles • pasilla chiles • chile seeds (about 125 grams) • white onions • garlic • tomatoes • tomatillos • lard (about 250 grams) • plantain • corn tortilla • yema bread (or substitute with 1/2 sweet bread roll) •

old-fashioned oats (about 270 grams) • walnuts (about 35 grams) • almonds (about 40 grams) • sunflower seeds (about 40 grams) • pumpkin seeds (about 40 grams) • chia seeds (about 40 grams) • shredded coconut (about 25 grams) • dried cranberries (about 40 grams) • honey (about 110 grams) • plus 1 tablespoon maple syrup (about 95 grams) • melted butter (about 60 grams) • brown sugar (about 25 grams) •

romaine lettuce, washed and dried • cucumber, peeled, seeded, and diced • strawberries, washed and hulled • green grapes, washed • avocado • basil, washed, leaves chopped • queso panela or basket cheese • Mixed seeds to taste: peanuts, sunflower seeds, pumpkin seeds • Olive oil to taste, with thyme, oregano, and garlic flakes • Balsamic vinegar to taste • Hawaiian black salt to taste

pork (about 300 grams), or 1 lb 2 oz pork ribs (about 500 grams) • tomatillos (about 1/2 kg) • lettuce leaves • green chiles • poblano pepper, roasted, peeled, and seeded • epazote • parsley • cilantro • pumpkin seeds (about 100 grams) • garlic cloves • onion • chicken broth or water (about 240 ml) •

hominy (about 1 kg) • bone-in chicken breasts • garlic or equivalent amount • onion • spinach • poblano peppers • jalapeño peppers • tomatillos (about 400 grams) • cilantro • radish leaves • pumpkin seeds • chicken bouillon cubes (optional) •

corn husks, soaked in hot salted water • sprigs of rosemary added to the soaking water • For the dough: • white corn masa, ground on a metate (about 2 kg) • whipped heavy cream (about 710 ml) • thick jocoque or plain Greek yogurt (about 475 ml) • epazote, finely chopped • serrano chiles, stems removed • Salt, to taste • For the filling: • Finely chopped cooked dishes you have on hand; I like to add olives, peanuts, chia seeds, amaranth, and pumpkin seeds • To serve the tamales •

pumpkin seeds (about 100 grams) • chipotle chiles • dried Juanillo chiles • onion • garlic • zucchini • pork chops • salt (about 10 grams) • black pepper (about 10 grams) • dried thyme (about 10 grams)

pork (about 3 kg) • Salt • garlic • corn tostadas • mulato chile (dried poblano chile) • ancho chiles • mulato chiles (dried chilaca chiles) • plantains • Oil • garlic • bolillo rolls (or French rolls) • almonds (about 60 grams) •

precooked hominy (about 1 kg) • whole chicken • chicken breast • poblano pepper • Anaheim pepper • onion • garlic • pumpkin seeds • cilantro • spinach • radish leaves

cacahuazintle hominy corn • white onion • pork shoulder • pork spine • pork head • FOR THE PIPIÁN: • romaine lettuce • spinach leaves • cilantro • epazote • tomatillos • serrano chiles •

white hominy, precooked (about 400 grams) • chicken breasts • garlic • green tomatillos • serrano pepper • pumpkin seeds (pepitas) • water (2 1/2 liters) • white onion • ground cumin • dried oregano • Salt and black pepper to taste • Radishes, lettuce, avocado, and limes •

pork shoulder, cut into chunks (about 1 kg) • pork ribs or neck bones (about 1/2 kg) • garlic • hominy (about 1 kg) • green Roma tomatoes (not fully ripe) • serrano or jalapeño peppers • spinach • pumpkin seeds (about 40 grams) • poblano peppers, roasted, peeled, and seeded • Salt

pancake mix • all-purpose flour • sugar • oil • milk • baking powder • vanilla extract • ground cinnamon • eggs • oats • grated carrots • apple, diced •