Corn masa

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 •

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)

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

guajillo chiles, soaked and seeded • onion • garlic clove • chicken bouillon cubes • hot water (about 355 ml) • lard (about 115 grams) • corn masa for tortillas (about 1250 grams) • evaporated milk (about 12 fl oz / 354 ml) • water (about 60 ml) • black pepper • chicken bouillon cubes • cooked chicken breast, shredded •

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 •

(1 kilo) nixtamalized corn masa • As needed, butter-flavored cooking oil

corn masa (for about 10 sopes) • Salt, to taste • Plastic bags (enough to fold in half for pressing) • griddle (comal) • Oil, • pork (without skin) • onion • Oaxaca cheese • grape tomatoes • sour cream (about 1/2 liter) • refried beans (about 500 grams) • Ground black pepper, to taste •

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) •

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

corn masa (about 500 grams) • pork cracklings (about 300 grams) • fresh serrano peppers • fresh epazote • Salt, to taste

white corn masa for tortillas (500 grams) • olive oil (150 ml) • baking powder (such as Royal) • salt • garlic powder • broth • refried beans • tamale husks • to taste sour cream and Cotija cheese for garnish

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

corn masa • mozzarella cheese, to taste • nonstick cooking spray, • guacamole, to taste • sliced cucumber, to taste

corn masa • vegetable oil • Salt or chicken bouillon powder to taste • baking powder • Oaxaca cheese • Swiss chard leaves (about 1 large bunch) • Boiling water • Ice water

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

small-kernel corn (partially ground corn masa) • zorrapa (corn bran) or as needed • lard (700 ml), or as needed for the masa • chicken • black mole (1.5-2 liters), depending on thickness • chicken broth (100 ml) • salt • water

crab meat (500 grams) • firm Roma tomatoes • medium onion • cilantro, as needed • nixtamalized corn masa (about 500 grams) • large garlic clove • all-purpose flour (about 16 grams) • baking soda (about 28 grams) • Water, • Salt, • chicken bouillon powder (such as Knorr) • Black pepper, •

corn masa (about 1.2 kg) • pink guava (about 1 kg) • dark brown sugar (about 500 grams) • baking powder • vegetable oil (about 240 ml) • cinnamon sticks • water (about 360 ml) • Corn husks • This is a simple recipe, but you can add guava paste or cream cheese as a filling if you like

young squash vines (about 1 kg) • water (2.5 liters) • corn masa (about 500 grams) • garlic (about 20 grams) • chopped onion (about 200 grams) • corn • corn kernels (about 200 grams) • chepiche (about 300 grams) • chepil (about 300 grams) • small zucchini • pork lard (about 150 grams) • limes •

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)

pork ribs or pork shoulder (about 800 grams) • nixtamalized corn masa (about 750 grams) • pork lard (about 225 grams) • pork broth (about 710 ml) • small onion • large garlic cloves • dried pasilla chiles • dried guajillo chiles • dried puya chiles • dried ancho chile • chicken bouillon powder • baking powder •

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 •

coarsely ground corn masa • sugar • vegetable shortening (about 250 grams) • unsalted butter (about 250 grams) • vanilla extract • baking powder • salt • ground cinnamon • chopped pineapple • pineapple flavoring to taste • corn husks

blue corn masa, • eggs • morita chili • lard, to taste • oil • garlic • onion • chicken seasoning • salt, to taste

serrano peppers • garlic clove • ripe tomatoes • Salt, to taste • cilantro • longaniza or chorizo (enough for 20 sopes) • Corn masa, • Refried black beans, to taste • Onion, to taste • Lettuce, to taste • Mexican crema, to taste • Panela or basket cheese, to taste

pork spare ribs (about 400 grams) • dried red chiles (such as guajillo) • garlic • onion • Maseca corn flour (or corn masa flour) • cumin • oregano • black pepper • Salt, to taste • chicken bouillon cube (optional) • cooked nopales (about 400 grams) • Water,

corn masa (about 200 grams) • firm white cheese, such as queso fresco or farmer cheese (about 70 grams) • sugar • vegetable oil (about 500 ml)

corn masa (about 115 grams) • salt • baking powder • shortening or lard • As needed, water • tomatoes • garlic • salt and sugar • cooked potato • balls chorizo sausage • refried beans • crumbled dry cheese (such as queso fresco or cotija) •

white corn masa (about 1 kg) • olive oil (not extra virgin) (180 ml) • Salt, to taste • baking powder (such as Royal) • almond red mole (about 1/4 kg) • mushrooms (about 1 kg) • onion • chicken broth (about 240 ml) • banana leaves

pork ribs • orange • milk (150 ml) • salt to taste • pepper to taste • lard (150 grams) • oregano • blue corn masa • bean paste • serrano peppers • jalapeño peppers • onion (100 grams) •