Cabbage beans

small head cabbage, very finely shredded • cooked chickpeas (I use them peeled) • cooked green peas (about 250 grams) • dried ancho chiles, soaked overnight and seeded • tomatoes, sliced into thin strips • small red onion, thinly sliced • chorizo (about 250 grams) • thin pork cutlets, chopped • garlic cloves, chopped • parsley, coarsely chopped • white pork lard • salt, to taste

pork leg, cut into cubes • bay leaves • water • large flour tortillas • cabbage, finely shredded • refried beans • onion, plus 1/2 finely chopped • To taste sour cream • To taste green, red, chipotle, or yellow chili sauce • oil • salt or beef or vegetable bouillon

corn taco tortillas • Various stews (mashed potatoes, pork cracklings in sauce, carnitas, picadillo, shredded chicken, refried beans, etc.) • very ripe cooked tomatoes • canned tomato puree • medium onion • garlic cloves • oregano • bay leaves • chicken or beef bouillon cubes • cloves • allspice berries • finely sliced cabbage •

tlayuda (large Oaxacan tortilla) • bay leaves • onion (about 50 grams) • cooked beans with broth (about 500 ml) • water (about 200 ml) • oil • Oaxacan cheese (quesillo) (about 50 grams) • cabbage (about 59 grams) • tomato • pork lard (asiento de cerdo)

corn masa (about 300 grams) • avocado leaf • black beans (about 150 grams) • pork lard or pork crackling paste (about 100 grams) • Oaxacan cheese (quesillo) (about 80 grams) • cabbage (about 80 grams) • medium Roma tomato • beef steak or chorizo (about 120 grams) • pork lard (about 50 grams) • to taste guaje beans • to taste spring onion (or Mexican green onion) • to taste chile de agua (Oaxacan green chile) •

tlayudas (large Oaxacan-style corn tortillas) • refried black beans (about 480 ml) • beef cecina or Mexican chorizo (about 400 grams) • shredded Oaxaca cheese (about 300 grams) • avocados • shredded cabbage (about 250 grams) • tomatoes • pork lard or unrefined pork fat (asiento) (about 200 grams) • chepiche (Mexican herb) • fresh green chiles (chile de agua) • radishes

charcoal (2 kg) • Portable grill (anafre) • For the beans: • black beans (1 kg) • water (3 liters) • garlic • onion • small bunch fresh epazote • avocado leaves (10 grams) • oil (10 ml) • salt (20 grams) • For the salsa: •

beef (about 1 kg) • beef short ribs (about 250 grams) • carrots • potatoes • celery stalk • green beans (about 150 grams) • onion • jalapeño pepper (for a Sonoran touch) • zucchini • fresh corn • Cilantro • cabbage

chayotes • zucchini • corn, halved • carrots (about 500 grams) • small new potatoes • achiote (100 grams) • water (3 liters) • beef femur bone and shank • cabbage • small bunch cilantro • green beans (about 225 grams)

beef brisket (about 9 oz / 250 g) • beef chuck (about 9 oz / 250 g) • beef shank (about 9 oz / 250 g) • beef short ribs (about 9 oz / 250 g) • marrow bones • green cabbage • corn • soaked chickpeas (about 200 g) • carrots • chayotes • potatoes • Cilantro •

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 •

corn tortillas (about 500 grams) • cooked beef (flank or brisket) or cooked and mashed potato, seasoned to taste with herbs like marjoram and basil (about 250 grams) • finely shredded cabbage or lettuce (about 70 grams) • crumbled queso fresco or grated Parmesan cheese (about 100 grams) • full-fat sour cream (about 50 grams) • Salsa (see below) • tomato • refried beans, mashed (about 50 grams)

chicken leg quarters (about 680 grams) • potatoes, diced (about 225 grams) • large zucchini, diced • large carrots, diced • chayotes, diced • green beans, cut into 4 pieces each (about 115 grams) • Cabbage • corn, each cut into 3 pieces • Herbs of your choice (such as bay leaf, thyme, marjoram) • Onion, garlic • Black pepper to taste • Salt to taste •

shredded chicken breast • carrot • green beans • broccoli • red cabbage • celery, finely chopped • small piece onion (about 1 teaspoon) • corn kernels • Juice of 1/2 lemon • mayonnaise • Salt and pepper, to taste

cooked, shredded chicken (about 280 grams) • cooked pinto beans (about 170 grams) • green cabbage, thinly sliced (about 140 grams) • red cabbage, thinly sliced (about 70 grams) • red tomato, sliced • onion, sliced • chipotle chili sauce • vegetable oil (about 30 ml) • shredded cheese (about 60 grams) • sour cream (about 120 ml) • crispy corn tostadas or fried corn tortillas

beef stew meat (about 1 kg) • onion • About 2.2 lbs (1 kg) mixed vegetables, cut up: • Zucchini • Chayote squash • Potatoes • Green beans • Carrots • Potatoes • Cabbage • Corn on the cob, sliced thin • chickpeas •

beef short ribs (about 2 kg) • beef shank (about 2 kg) • beef bones with marrow (about 1 kg) • corn • potatoes • carrots • cabbage • zucchini • chayotes • green beans • cilantro • tomato •

masa harina (about 480 grams) • all-purpose flour (about 60 grams) • salt • water (about 600 ml) • oil for frying the gorditas • homemade chorizo (see recipe) • queso fresco • green tomato salsa (see recipe) • shredded cabbage • chopped onion • refried beans (see recipe) • Mexican crema •

chicken, as desired • chayote squash, as desired • carrot, as desired • cabbage, as desired • cilantro, as desired • mint, as desired • broccoli, as desired • cauliflower, as desired • green beans, as desired • salt, as desired • lime, as desired • water (about 1 to 1.5 liters) •

mole sauce (about 1/2 liter; you can use store-bought or homemade) • pork leg (about 1 kg, ask for it cut into three pieces) • whole allspice berries • whole cloves • bay leaves • garlic clove • Salt, to taste • Tostada shells, • green cabbage (thinly sliced) • refried beans (about 250 grams) • sour cream (about 1/4 kg) • Cotija or fresh cheese, crumbled (about 1/4 kg) •

Freshly made tostada shells • carnitas (about 500 grams) • Cabbage • Avocado • Black beans • Habanero chili crema • Lime • Salt

ground beef (300 g) • large potatoes • carrots • chayote squash • jalapeño peppers, seeded • Spinach • Green beans • yellow peppers, seeded • green cabbage (white cabbage) • large tomatoes • zucchini • large onion •

tlayudas (large Oaxacan tortillas) • refried beans (about 300 grams) • Oaxaca cheese or quesillo (about 500 grams) • Shredded lettuce or cabbage, • avocados • tomatoes • Lard,

charcoal (about 1.5 kg) • Preferably a brazier (anafre) or a griddle (comal) • Tongs • or spatulas • (1 kg) • Salt, to taste • water (2 liters) • onion • garlic cloves • Epazote (Mexican herb) • tomatillos • dried morita chiles •

corn masa (1 kg) • plastic bags • large griddle or skillet (I used a paella pan) • refried beans (200 grams) • green cabbage or regular cabbage • Oaxaca cheese (300 grams) • Mexican chorizo sausage (300 grams) • cooked chicken breast, shredded • avocado, sliced

tlayudas or as needed large tortillas • pork lard (asiento) (about 200 grams) • green cabbage (about 300 grams) • Oaxaca cheese (quesillo) (about 250 grams) • thin-sliced beef steak (tasajo) (about 250 grams) • onion (about 120 grams) • cooked whole black beans (about 250 grams) • pork lard (about 1 oz or 30 grams) • dried avocado leaf (about 10 grams) • oil (about 1.7 fl oz or 50 ml) • garlic (about 2 grams) • cilantro (about 200 grams) •

tlayudas (large Oaxacan tortillas) • refried black beans (about 120 grams) • Quesillo (Oaxacan string cheese), to taste • cabbage, shredded • pork lard or vegetable oil (about 125 grams) • Salsa, to taste • Cecina (thinly sliced cured pork), to taste • Tasajo (thinly sliced beef), to taste • Tomato, to taste • Guacamole, to taste

pork stew meat (about 450 grams) • small chicken • water (2 liters) • chicken bouillon cube • garlic, separated into unpeeled cloves • onion, chopped • bay leaves • cooked hominy or chickpeas (about 450 grams) • ground cumin • Salt and pepper • For serving: • small cabbage, thinly sliced •