Corn dough

fresh corn dough (about 500 grams) • Salt, to taste • Pork lard, to taste • Avocado, to taste (optional)

masa quebrada (coarse white corn dough) • broth (1 liter) • tequesquite water (alkaline mineral water, or substitute with 1 cup water and 1/2 teaspoon baking soda) • lard (about 1 cup or 225 grams) • chopped epazote (or substitute with cilantro if unavailable) • chopped onions • chia seeds • Sea salt, to taste • small corn husks, soaked in salted water with avocado leaves

pressed pork cracklings (chicharrón prensado) • masa (corn dough) • lard • ice cubes • baking powder • fine salt • Corn husks for tamales, pre-soaked

For the champurrado • Mexican chocolate • masa harina (corn dough) • water (2 liters) • Piloncillo (Mexican brown sugar) or regular sugar, to taste • cinnamon stick • For the tamalitos • masa harina (corn dough) • pork • dried ancho chiles • garlic cloves • cumin •

dried corn husks, reserve 4 husks • Medium steamer pot • Dough: • vegetable shortening (about 270 grams) • instant corn masa for tamales (about 480 grams) • vegetable broth (about 630 ml) • baking powder • kosher salt • Filling: • vegetable oil • white onion, sliced into half-moons (about 150 grams) • garlic, minced •

masa harina (corn dough) • refried beans • cheese of your choice • lettuce • vegetable oil • salsa (optional)

Maseca (corn masa flour) • oil (about 1/2 liter) • corn, kernels removed, or 1 large can of corn • carrots, grated • zucchini, grated • Corn husks or banana • Spinach or Swiss chard, to taste • If you have chicken broth, use it to mix the dough; if not, use water • Salt, to taste • Chihuahua cheese (about 600 grams) • Thick salsa (spicy and thick enough so it doesn't leak out of the tamale)

masa (corn dough) • Corn husks • water • Salt, to taste • baking powder • For the filling: • Oil • Cooked beans

tamale dough (2 kg) • chepil (a Mexican herb; substitute with fresh spinach if unavailable) • lard (about 115 grams) • salt • water (240 ml) • Totomoxtle (corn husks) for wrapping • baking powder

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 •

butter (50 grams) • all-purpose flour (60 grams) • small onion, finely chopped • red bell pepper, finely chopped • corn, 7.75 oz each (220 grams each) • milk (500 ml) • Salt, to taste • all-purpose flour (250 grams) • butter (50 grams) • water • salt • beaten egg, for brushing •

miltomate (or substitute with tomatillos) • tomatillos • serrano peppers • white onion • cilantro • masa harina dough • pork lard • Salt, to taste • Corn husks, • pork leg • chicken meat

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) •

tamal dough (masa para tamal) • lard (reserve 1 tablespoon) • queso de cincho or another salty, non-melting cheese • heaping tablespoon baking powder • chicken bouillon powder • water (240 ml) • pouch refried beans or homemade refried beans • garlic, crushed • onion, chopped • About 20 corn husks for tamales

tamale dough (masa para tamales) (1 kg) • melted pork lard (125 g) • fresh cheese (queso fresco) (200 g) • chepil leaves (80 g) • chicken broth (180 ml) • baking powder • coarse salt • dried corn husks (totomoxtle)

pork, 3 whole chickens, meat of your choice, or vegan substitute • masa (corn dough) • lard • achiote paste • epazote • white onion • banana leaves • achiote paste

pork (about 500 grams) • dried guajillo chiles • masa harina dough (about 1 kilogram) • lard (about 300 grams) • baking powder (about 12 grams) • Salt to taste • corn husks for tamales

masa harina (nixtamalized corn dough) (300 g) • banana leaf • shredded chicken (50 g) • black mole sauce (250 g)

pressed pork cracklings (chicharrón prensado) • masa (corn dough) • onion • cilantro • Salt, to taste • Fresh cheese (queso fresco) • Arbol chili salsa (see preparation in the tlayuda recipe)

masa quebrada de maíz (coarse corn dough) • tequesquite water (1.5 liters) • medium hoja santa leaves, washed and dried • small white spring onions, finely chopped with green tops • epazote, finely chopped • huauzontle florets (just the small buds, removed from stems) • garlic, finely chopped • large fresh avocado leaves, free of blemishes

boneless, skinless chicken breasts • onion • thyme (about 1/8 cup) • water (about 3.5 liters) • masa harina dough (about 2 kg) • lard (about 1/4 kg) • mole negro paste (about 1/2 kg) • medium tomatoes • dried corn husks • Salt, to taste • garlic

dried guajillo chiles, toasted and ground • dried ancho chiles, toasted and ground • peeled garlic • onion • raisins • sesame seeds • almonds • ground black pepper • ground cloves • dried oregano • dried thyme • ground licorice root (almoraduz) •

beef brisket or meat for shredding • white bone with marrow • tomatoes, cut • onion • jalapeño peppers, sliced (optional) • garlic • bay leaves • whole peppercorns • cracked corn masa • salt • lard • ladles of red chile sauce •

pork (about 1.5 kg) • bay leaves • garlic cloves, unpeeled and halved • Salt, to taste • guajillo chiles (or similar dried red chiles) • arbol chiles • garlic cloves • Cumin, to taste • Salt, • lard • Broth from the cooked pork, • masa (about 3 kg) •

masa harina (corn dough) • beef, chicken, or pork • achiote paste • black beans • onion • vegetable oil (about 500 ml)

chicken (drumsticks, thighs, and back) • water (3 liters) • chayotes • green beans (about 115 grams) • onion • garlic cloves • Salt, to taste • dried puya chile (optional) • hoja santa leaves

beef stew meat, cut into pieces (about 500 grams) • corn, cut into thirds • carrots, peeled and cut into pieces • zucchini, washed and cut into pieces • green beans, trimmed (about 150 grams) • potatoes, peeled and cut into pieces • dried guajillo chiles • tomatoes • onion plus 1/2 onion • garlic cloves • beef bouillon cubes • cilantro, washed, disinfected, and finely chopped •

masa (about 140 grams) • oil (45 ml) • pork lard (15 grams) • salt (2.5 grams) • broth (from cooking the meat) (20 ml) • meat (about 60 grams) • salt (3 grams) • garlic (2.5 grams) • onion (10 grams) • tomato (18 grams) • onion (10 grams) • achiote paste (5 grams) •

masa for tortillas (about 4 kg) • lard (about 1.5 kg) • salt (about 120 ml) • baking powder (such as Royal) • broth (about 3 liters) • pork shoulder or leg (about 750 grams) • pork ribs (about 250 grams) • mole paste (about 250 grams) • chicken breast with bone (for flavoring the broth) • garlic • onion • medium tomatillos •

(1 kilo) masa for tamales • (about 1 cup/225 grams) pork lard • baking powder • salt • As needed, hot meat broth • (1 kilo) cooked, shredded pork leg • guajillo chiles • ancho chile • garlic cloves • oregano • medium onion • tomato •