Grease

Cooked beans (very soft) • heaping tablespoons pork lard (about 75 grams) • Dried árbol chiles • corn tortillas, cut into pieces (to fry with the lard, garlic, and chiles) • garlic cloves

Thick, crispy tostadas • Black refried beans cooked in pork lard • Pressed pork cracklings • Avocado • Red onion • Lime, salt, and pepper to taste

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

tortilla masa (about 1 kg) • Salt, to taste • hot water (120 ml) • melted lard (120 ml) • spinach, cleaned and finely chopped

cooked beans • lard, • small piece of onion

turkey or chicken (500 grams) • ripe plantain • medium tomatoes • mulato chiles (50 grams) • pasilla chiles (40 grams) • almonds (75 grams) • raisins (25 grams) • white onion • tablet Mexican chocolate • chile seeds • corn tortilla • bolillo (Mexican bread roll) •

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 •

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) •

tortilla chips or triangle-shaped tostadas • To taste lard or oil • garlic • Mexican crema (120 ml) • To taste cream cheese or shredded Monterey Jack cheese • To taste red salsa • tomato puree (240 ml)

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 •

pork, cut into pieces (I used leg with and without bone, ribs, and shank) • lard, softened • Juice of 2 medium oranges • Juice of 1 small lime • cane or apple cider vinegar • achiote paste (about 2 oz or 55 grams) • ground cumin, oregano, and black pepper • Salt • =====Pickled Red Onion and Habanero===== • medium red onion • habanero peppers • white or apple cider vinegar •

Maseca tamale flour (about 240 grams) • unsalted butter (90 grams) • vegetable shortening (90 grams) • sweetened condensed milk • baking powder • baking soda • ground cinnamon • vanilla extract • crushed pineapple • pineapple juice (about 240 ml) • sugar • as needed, corn husks for tamales •

(cut into 2-inch pieces) pork ribs (500 g) • Hatch chiles • nopales (cactus paddles) (200 g) • Salt, to taste • ground black pepper • ground cumin • bay leaf • water (800 ml) • oil or pork lard • cooked beans, for serving (200 g) • cooked rice, for serving (200 g) • corn tortillas

Cooked beans, to taste • Longaniza sausage or chorizo, to taste • Shredded Manchego cheese, to taste • chopped onion (about 40 grams) • Oil or lard,

beef steak for juice (cut into small pieces) (500 grams) • sliced bacon, chopped (300 grams) • tomatillos (300 grams) • poblano pepper • bell pepper • serrano or güero pepper • small handful of cilantro • Green onions to taste (or regular onion if unavailable) • Worcestershire sauce to taste • Black pepper to taste • Salt to taste • Chicken bouillon powder to taste •

dried ancho chiles (1 kg) • dried guajillo chiles (250 g) • ripe plantains • soft white bread (such as sandwich bread) • onions • garlic • dried oregano (100 g) • cinnamon sticks (100 g) • walnuts (100 g) • peanuts (100 g) • almonds (125 g) • raisins (250 g) •

flour (about 1 kg) • melted shortening (about 500 grams) • cola (from a 600 ml bottle) • salt • sugar (you can reduce or omit the sugar in the dough if you prefer it less sweet, depending on how sweet your filling is) • Sugar and ground cinnamon (optional, for sprinkling on the empanadas) • Filling • yellow sweet potatoes, peeled • apples, peeled • Juice of 1 mandarin orange • Sugar

pork ribs (1 kg) • Roma tomatoes • garlic • large pieces of onion • Small handful of serrano peppers • little lard • Salt to taste • oil • pork rib broth

masa (about 3 kg) • lard (about 1 kg) • dried corn husks • chicken breasts • wheel unsalted cheese • fresh epazote (about 100 grams) • salt (about 100 grams) • tomatoes (about 1 kg) • guajillo chiles (about 500 grams) • chipotle chiles (about 50 grams) • thyme (about 10 grams)

pork head • olive oil • garlic cloves • thyme • oregano • bay leaves • whole allspice berries • coarse salt • heaping tablespoon pork lard, softened • Street taco-size corn tortillas • Limes (cut into quarters) • ---- Green Salsa •

ripe tomatoes • dried morita chiles • tomatillos (about 500 grams) • onion • garlic clove • pork ribs (about 1 kilogram) • Pork lard • Salt and pepper • water (1 liter) • chicken bouillon powder

all-purpose flour (about 1 kilogram) • granulated sugar • fresh yeast (about 11 grams) • eggs • shortening • vanilla extract • warm water • vegetable oil (about 1 liter) for frying • granulated sugar for coating the donuts

fresh epazote • black beans (1 kilogram) • pork lard (200 grams) • Coarse salt

chihuacle chiles • mulato chiles • pasilla chiles • chile seeds (about 125 grams) • white onions • garlic • tomatoes • tomatillos • lard (about 250 grams) • plantain • corn tortilla • yema bread (or substitute with 1/2 sweet bread roll) •

cooked pinto beans (about 1 liter) • dried guajillo chiles • garlic • chipotle chile adobo sauce (optional) • chipotle chiles in adobo (optional) • vegetable oil • lard • cooked Mexican sausage (longaniza), to taste • salt, to taste • melting cheese (such as Oaxaca or mozzarella), optional

pork ribs (1 kg) • Pork lard • tomatoes • onion • garlic clove • Coca-Cola (500 ml) • Salt, pepper, chicken bouillon (such as Knorr)

(1 kilo) cooked pinto beans (frijoles de la olla) • (about 4 oz or 115 grams) Mexican sausage (longaniza) • small piece white onion • garlic • dried guajillo chiles • lard • oil • dried árbol chiles or 1 jalapeño and 1 green chile • To serve: as many warm corn or flour tortillas as you like

Flour, vegetable shortening, sugar, beer, pinch of baking powder • Cajeta (goat’s milk caramel), or pineapple jam, or strawberry jam, etc

all-purpose flour (225 grams) • sugar (50 grams) • instant yeast (12 grams) • salt (1 gram) • large egg (about 50 grams) • warm milk (37.5 grams) • unsalted butter (55 grams) • bread flour (50 grams) • powdered sugar (50 grams) • vegetable shortening (50 grams) • cocoa powder (6 grams) • vanilla extract (6 ml)

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