Filling

carrot cake mix • oil (about 80 ml) • water (about 240 ml) • eggs • sweetened condensed milk (about 14 oz / 397 g) • evaporated milk (about 12 oz / 354 ml) • eggs • cream cheese (Philadelphia, 8 oz / 226 g) • powdered sugar (about 60 g) • cream cheese (Philadelphia, 8 oz / 226 g) • butter (about 55 g)

dark chocolate (about 500 grams) • tejate powder (about 50 grams) • sugar (about 50 grams) • water (about 50 ml) • cornstarch • water

flour (about 500 grams) • vegetable shortening (about 250 grams) • cola (about 200 grams) • cajeta (Mexican caramel) • sugar • cinnamon

all-purpose flour (1 kg) • egg yolks and 2 whole eggs • sugar (400 grams) • active dry yeast • Warm milk, • unsalted butter (1/2 kg) • salt • For the cream filling: • cornstarch (maizena blanca) • milk (2 liters) • egg yolks • vanilla extract •

roasted green chiles (Anaheim or bell pepper), peeled and seeded • cans Mexican-style table cream (media crema) • yellow corn, drained • Chicken bouillon cube, to taste • Garlic, to taste • Vegetable oil, • Masa harina for tortillas or store-bought gorditas, • Pork drippings (asientos),

For the rosca: • warm milk (120 ml) • flour (about 500 grams) • Zest of 1 orange • eggs • butter (170 grams) • Vanilla extract, to taste • salt • sugar (100 grams) • yeast (about 7 grams) • For the decoration: • powdered sugar (60 grams) •

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: •

tamal corn flour (Maseca) (about 480 grams) • pork lard (about 225 grams) • salt • baking powder (such as Royal) • broth or more (about 750 ml) • as needed, corn husks for tamales

all-purpose flour (1 kilogram) • shortening (500 grams) • sugar (about 300 grams) • salt • Coca-Cola (240 ml) • egg • Enough bakeable cajeta (Mexican caramel) • Enough cinnamon sugar

a) For the bread dough: • all-purpose flour (about 1 kg) • egg yolks • whole eggs • sugar (about 400 grams) • active dry yeast (about 30 grams) • Warm milk • unsalted butter (about 1/2 kg) • salt • b) For the cream filling • cornstarch (about 30 grams) • milk (about 2 liters) •

flour (about 700 grams) • yeast • eggs • butter (about 70 grams) • sugar (about 60 grams) • vanilla extract • Zest of 1 orange • salt • warm milk (about 80 ml) • sugar • flour • Ground cinnamon •

tuna • onion • tomatoes, chopped • chipotle peppers in adobo sauce • cooked chicken breast, shredded • mole with almonds (about 1/4 kg) • As needed, chicken broth • fresh strawberries, diced, washed and sanitized (about 1/2 kg) • sugar (about 100 grams) • butter (about 14 grams) • As needed, cream cheese (such as Philadelphia)

wheat flour (1 kg) • baking powder • salt • oil (about 1/8 cup) • Warm water,

flour (about 4 cups) • extra flour for kneading (about 125 grams) • instant dry yeast (11 grams) • orange blossom tea • sugar (about 3/4 cup) • eggs • butter, softened (about 2/3 cup; let sit at room temperature for 30 minutes) • Zest of 1 orange • warm milk (125 ml) • salt • vanilla extract • powdered sugar (about 1/3 cup) •

flour (600 grams) • unsalted butter, at room temperature • large eggs • large egg yolks, at room temperature • salt • ground cinnamon • orange (zest) • orange (juice) • vanilla extract • sweetened condensed milk • warm milk (120 ml) • active dry yeast •

flour (330 grams) • warm milk (40 grams) • large eggs (about 160 grams) • butter (53 grams) • sugar (53 grams) • dry yeast (about 2 1/4 teaspoons or 10 grams) • salt (3 grams) • orange blossom water • vegetable shortening (70 grams) • flour (70 grams) • powdered sugar (70 grams) • unsweetened cocoa powder •

potatoes • Salt, to taste • bell pepper • garlic salt • chorizo (about 500 grams) • tomatoes • green chiles • melting cheese (about 200 grams) • flour tortillas • bacon (about 100 grams)

huitlacoche (corn mushroom) • corn kernels (about 80 grams) • onion • garlic clove • Oaxaca cheese (about 115 grams) • masa harina (about 120 grams) • all-purpose flour (about 8 grams) • little water • Salt • Oil for frying

tortilla chips for nachos (or 2.2 pounds of corn tortillas cut into triangles and fried) • nacho cheese • cooked potatoes, diced into small cubes • chorizo, browned in its own fat (cut into pieces or crumbled) • grilled beef steak, cut into pieces • Jalapeño peppers to taste

For the dough: • warm milk (150 ml) • salt • sugar • vegetable oil (20 ml) • instant yeast (5 grams) • all-purpose flour (200 grams) + 1 tablespoon • egg yolk + 1 tablespoon milk for brushing • For the filling: • hard-boiled eggs • green onions • salt and pepper

all-purpose flour (about 500 grams), sifted • whole wheat flour (about 500 grams), sifted • vegetable shortening (about 500 grams) • beer (8.5 to 12 oz), boiled • baking powder • salt • sugar • egg • sugar • ground cinnamon • apricot, strawberry, or peach jam • soft nougat (I used the super delicious nougats kindly sent to me from mis-recetas)

sardines in tomato sauce • cooked potatoes, cubed • onion, finely chopped • garlic, finely chopped • cilantro, chopped • salt and oil

ground pork (or beef) • medium potatoes or to taste • medium onion, finely chopped • enough oil • salt or chicken bouillon powder, to taste • breadcrumbs • eggs • garlic powder • barbecue sauce (optional) • soy sauce or Maggi seasoning (optional)

flour (about 250 grams) • sugar (about 100 grams) • butter (1/2 stick) • egg • water • baking powder • Strawberry jam

boiled chayote • Dried chives, to taste • sour cream • shredded cheese (about 100 grams) • Oaxaca cheese (about 60 grams) • tuna in oil

guajillo chiles • onions • garlic • Tomatillos • Cilantro • Pork cracklings (chicharrón) • Pork shoulder (cooked) • Salt • Avocado • Tomatillos • Cilantro • Garlic •

shredded chicken (about 300 grams) • onions, peeled and thinly sliced into julienne strips • jalapeño peppers, stemmed, peeled, seeded, and cut into thin strips • red poblano peppers, seeded, stemmed, and thinly sliced into strips • fresh epazote, finely chopped • garlic, peeled and finely chopped • pork lard (from carnitas) (about 60 grams) • Salt, to taste • warm corn tortillas • Enough oil for deep frying • Spicy homemade red salsa • Spicy homemade green salsa •

mushrooms (about 500 grams) • onions • turkey sausages • bacon (about 250 grams) • Salt, to taste • Worcestershire sauce, to taste • Beer, • Garlic, to taste

roasted poblano peppers, sliced into strips • onion, sliced into strips • corn, kernels removed, or 1 small can of corn • chicken breast • onion • small garlic clove or half of a large one • large garlic clove, finely chopped • milk (240 ml) • Mexican-style table cream (media crema) or 1 cup heavy cream (240 ml) • olive oil (60 ml) • Salt, to taste

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 •