De shelled

toasted bread (for capirotada) • nonstick cooking spray • butter • shredded cheese • raisins • shelled peanuts • shredded coconut • sprinkles • large cinnamon sticks • milk (about 3.8 liters) • medium piloncillo cones • large tomato, diced •

long-grain white rice (about 200 grams) • carrot, chopped • shelled green peas (about 100 grams) • garlic clove • onion • tomatoes, chopped • salt • chicken broth (about 240 ml) • Oil,

oxtail, cleaned and cut into pieces (about 1.5 kg) • dried guajillo chiles, stemmed and seeded • dried puya chiles, stemmed and seeded • dried arbol chiles, unseeded • dried ancho chiles, stemmed and seeded • garlic cloves • medium onion, quartered • carrots, sliced • corn, kernels removed • shelled peas, cleaned (about 150 grams) • salt • water (about 2.5 liters) •

vegetable oil (about 480 ml) • baguette, sliced • sweetened condensed milk • chopped pineapple in syrup (about 340 grams) • raisins (about 75 grams) • dried cranberries (about 60 grams) • shelled peanuts (about 70 grams) • shredded coconut (about 40 grams) • cream cheese, cut into cubes (about 90 grams)

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

corn tortillas, lightly fried on both sides in oil or vegetable shortening until soft • shelled, salted peanuts (about 140 grams) • roasted tomatoes • roasted onion, peeled and sliced into half-moons • red apple, cored and chopped • roasted garlic cloves, peeled • Small handful of freshly chopped mixed herbs (such as thyme, oregano, or marjoram) • fried chiles to taste (I use guajillo and ancho) • roasted cinnamon and cumin • salt • cooked sweet potato, mashed with a touch of vegetable shortening with salt or peanut butter, and freshly ground spices (about 250 grams). This is to make a mash • To serve or garnish: •

bolillo rolls • piloncillo cones • cinnamon stick • bananas • whole cloves • raisins (about 250 grams) • shelled peanuts (about 250 grams) • asadero cheese, shredded (about 250 grams) • water (about 1.5 liters)

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

Black pepper, to taste • poblano peppers • eggs • flour • oil (about 240 ml) • pork (about 500 grams, finely chopped) • onion • tomato purée (about 240 ml, homemade) • oil (about 45 ml) • raisins (about 60 grams) • almonds (about 60 grams, peeled and chopped) • pine nuts (about 30 grams) •

poblano peppers, roasted, peeled, seeded, and slit open lengthwise on one side • apples, peeled • peaches, peeled • pears, peeled • quinces, roasted and peeled • plantain, sliced and fried • medium onion • tomatoes (about 1 kg) • garlic clove • bay • dried oregano, to taste • salt, to taste •

cooked and shredded chicken breast • garlic • jalapeño pepper • small bunch fresh cilantro • shelled and cleaned pistachios • olive oil • Salt to taste • black pepper • Mexican crema (250 ml)

unsweetened coconut flakes • sliced almonds • sunflower seeds • shelled pumpkin seeds • chopped pecans • hemp seeds • cacao nibs • coconut oil • vanilla extract • maple syrup • erythritol or other sweetener • ground cinnamon •

cooked, skinless, boneless chicken breasts (any chicken pieces can also be used if desired) • dried ancho chiles, seeds removed • sesame seeds (about 50 grams) • shelled peanuts (about 25 grams) • shelled pumpkin seeds (about 50 grams) • medium tomatoes • onion • garlic • oil • chicken broth