Bone less

boneless, skinless chicken breast (500 g) • eggs • sesame seeds (5 g) • cooked white rice (about 1/2 cup, 100 g) • all-purpose flour (150 g) • garlic powder • ground cloves • ground ginger • ground cinnamon • ground white pepper • oil (10 ml) • garlic, minced •

boneless, skinless chicken breast halves • orange juice (about 240 ml) • medium onion • salt • oil

boneless, skinless chicken breasts • oranges • Mustard, to taste • Black pepper, to taste • Maggi seasoning sauce, to taste • Candied ginger • Garlic (optional)

boneless chicken breast, cut into large cubes • butter • oil • water (120 ml) • thick sour cream (120 ml) • Herbs de Provence or Italian seasoning, to taste • chopped sun-dried tomatoes (about 60 grams) • chopped spinach (about 60 grams) • grated Parmesan cheese (about 50 grams) • Salt, to taste • Black pepper, to taste

boneless pork leg, whole piece • large white onions • garlic • fresh parsley leaves • fresh cilantro leaves • celery • fresh basil leaves • apple cider vinegar • lemon juice • red wine (optional) • Salt and pepper • Sauce: •

boneless beef shank (about 1 kg) • beef short ribs (about 1 kg) • dried guajillo chiles (nopaleros) • dried ancho chiles • dried cascabel chiles • dried morita chiles • whole allspice berries • whole cloves • ground cumin • dried marjoram • dried thyme • ground ginger •

boneless pork leg, sliced (1 kg) • pork lard (about 2 1/4 cups or 500 grams) • limes • dried guajillo chiles • dried pasilla or ancho chiles • paprika • white onion • red onions • green cabbage or white cabbage • dried chile de árbol or bird’s eye chiles (250 grams) • avocados • Salt and pepper to taste •

pork, cut into pieces (I used leg with and without bone, ribs, and shank) • lard, softened • Juice of 2 medium oranges • Juice of 1 small lime • cane or apple cider vinegar • achiote paste (about 2 oz or 55 grams) • ground cumin, oregano, and black pepper • Salt • =====Pickled Red Onion and Habanero===== • medium red onion • habanero peppers • white or apple cider vinegar •

boneless beef chuck (about 1 kg) • garlic • Salt, to taste

boneless, skinless chicken breast (about 300 g) • salt • black pepper • garlic powder • paprika • ground cumin • chopped white onion (about 1/4 onion) • jalapeños or serrano peppers • medium tomatoes, chopped • large flour tortillas • Oaxaca cheese (about 100 g)

boneless, skinless chicken breast, cooked and shredded • As needed, chicken broth from cooking the chicken breast • small can of chipotle peppers in adobo sauce • cooked Roma tomatoes • onion, thinly sliced • Salt, to taste • Black pepper, to taste • Vegetable oil, to taste

boneless, skinless chicken breast steaks or halves • Salt and pepper, to taste • Olive oil, • butter (50 grams) • onion, thinly sliced • medium garlic cloves or 1 large, finely chopped or pressed • cherry tomatoes, halved (about 12 ounces or 350 grams) • baby spinach, stems removed (100 grams) • freshly grated Parmesan cheese (about 3/4 cup, 75 grams; avoid pre-grated imitation) • fresh basil or 1 tablespoon dried basil • heavy cream or whipping cream (about 240 ml) • lemon zest (preferably from a yellow lemon) •

boneless, skinless chicken breast (about 300 grams) • cornstarch (about 30 grams) • plain yogurt (about 60 grams) • bran flakes cereal (about 50 grams) • salt • black pepper • garlic powder • cooking spray

boneless, flattened chicken thighs • garlic cloves • dried arbol chiles • cilantro • butter (about 1/2 stick, 57 grams) • as needed, oil • salt, to taste • pepper, to taste • spaghetti or fettuccine (about 200 grams) • water (1 liter) • chayote squash • carrots •

boneless beef shank (about 1 kg) • butter (30 g) • bacon, diced • garlic • green onion stems • carrots • Salt and pepper, to taste • celery (about 50 g) • all-purpose flour (60 g) • red wine (240 ml) • beef stock (1 liter) • Marjoram, thyme, and parsley, to taste •

boneless, skinless chicken thighs, butterflied • large garlic cloves • olive oil or vegetable oil • onion • Salt, to taste • Pepper, to taste (optional) • dried oregano (optional) • cactus paddles (nopales) • potato • small carrots • chayote squash • tomato •

boneless chicken breasts • potatoes, diced • carrots, sliced into half-moons • zucchini, sliced into half-moons • celery stalks, sliced into half-moons • cabbage, cut into quarters • water (1 liter) • Salt, to taste • garlic cloves • onion

boneless chicken breast • Mexican crema or sour cream (about 120 ml) • chipotle peppers in adobo sauce • Butter, • Milk,

boneless, skinless chicken breast • poblano pepper • small can of corn kernels • onion • cactus tortillas (or substitute with low-carb tortillas) • all-purpose tomato sauce (about 240 ml) • mozzarella cheese (about 100 grams) • garlic cloves • olive oil • salt to taste • pepper to taste • light sour cream •

boneless, skinless chicken breasts, cleaned (ask your butcher for them this way—they really will prepare them for you) • frozen julienned mixed vegetables (any brand is fine) • corn • zucchini (the green kind) • onion • garlic powder, to taste • salt, to taste • tomato • flour tortillas • oil • cucumber with chili powder and lime (optional) • sour cream, to taste, for the tacos

boneless beef shank (about 1 kg) • beef soup bones • medium onion • garlic clove • Salt, to taste • dried ancho chiles • dried mulato chiles • dried pasilla chile • onion • garlic clove • large tomatillos • epazote •

beef (brisket, boneless shank, or chuck) (about 1 kg) • pork leg or loin (about 1/2 kg) • potatoes (about 1 kg; I used 4.4 lbs/2 kg) • onions • medium carrots • tomatoes • Anaheim peppers • Olives (optional) • Bay • Ground black pepper • Cumin • pasilla chiles •

boneless pork leg (about 3 kilos) • pasilla chiles • onion • large garlic cloves • Salt, to taste • Black pepper • whole cloves • dried oregano • mixed dried herbs • vinegar (about 355 ml) • water (about 475 ml)

boneless, skinless chicken breast or thighs (about 600 grams) • dried guajillo chiles • dried ancho chile • dried morita chile • Roma tomatoes • garlic • onion • dried oregano • dried thyme • whole cumin seeds • whole black peppercorns • Salt, to taste •

boneless, skinless chicken breast (750 grams) • Enough water to cover the chicken • garlic • white onion • poblano pepper • tomatillos (500 grams) • serrano peppers • cream cheese (Philadelphia-style, 90 grams) • sesame seeds • Salt and pepper to taste • As needed, corn tortillas • As needed, oil •

boneless, skinless chicken breast (800 g) • bell peppers, assorted colors • onion • Salt • bacon (100 g) • Oil • Oaxaca cheese (100 g)

boneless pork (leg or loin) • achiote paste • white vinegar (120 ml) • orange • chopped garlic (about 4 cloves) • salt • onion, finely chopped • vinegar (120 ml) • dried oregano, ground • Persian lime

boneless fish fillets (I used king mackerel, but any firm white fish works) • cabbage, preferably red (I used green since I couldn't find red) • Limes, • Roma or round tomatoes • cilantro • onion • all-purpose flour (about 120 grams) • paprika • ground cumin • Salt, to taste • olive oil • Green chiles, to taste •

boneless chicken breast, cut into 4 pieces • shelled peanuts (about 150 grams) • dried chile de árbol peppers • medium tomatoes • medium onion • garlic clove • chicken broth, • small French roll (bolillo) • corn tortilla • cilantro

boneless beef chuck roast • guajillo chiles • arbol chiles • water (480 ml) • whole cloves • black peppercorns • dried thyme • bay leaves • dried marjoram • cumin seeds • dried oregano • cinnamon •