Leftover meat

Leftover barbacoa or cooked beef • bell peppers, any color • large onion • carrots or potatoes • Salt and oil, to taste

assorted leftover meats from your fridge • medium onions, sliced • bell peppers of different colors, chopped • melting cheese, such as Oaxaca cheese (or any good melting cheese)

Roma tomatoes • small onions • small head of cabbage • small garlic clove • Chipotle peppers to taste • Salt to taste • Black pepper to taste • cooked chicken (I'm using leftover roasted chicken, about 1/2 chicken) • Butter • olive oil

cooked beef barbacoa (about 300 grams) • broccoli • white potatoes • small handful sea salt

Pork (optional) • Chicken – I used leftover rotisserie chicken from yesterday – • tomatoes • onion • of a green bell pepper • garlic cloves • Puff pastry • egg • white wine • vinegar • ground cloves • ground cinnamon •

Maseca corn flour (about 250 grams) • water (about 480 ml) • tortilla press • plastic bag • chicken tinga (I used one whole chicken breast and had leftovers) • Oaxaca cheese (about 250 grams) • oil for frying • to taste sour cream • to taste chopped lettuce • to taste red salsa

Leftover birria from the day before (I’m using beef shank in birria sauce) – see recipe • onion • jalapeño peppers • oil

large tomatillos • serrano peppers • onion • garlic clove • small handful cilantro • sour cream • cream cheese • cooked chicken (leftover) • pork rinds, crushed (plus extra) (about 100 grams) • pork rinds, crushed (about 12 grams) • medium eggs • sour cream •

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 •

corn tortillas • Vegetable oil, • shredded beef (about 150 grams) • onion, sliced • tomatoes, sliced • avocados, sliced • cheese of your choice (about 100 grams)

as needed, leftover mole sauce, • as needed, corn tortillas • chicken breast • or less of an onion • as needed, shredded cheese

chicharrón (pork cracklings), can be small pieces • masa for tortillas (you can buy it) • baking powder (such as Royal) • salt • water • refried beans • fresh cheese (queso fresco) • sour cream • Salad, to taste (optional) • roasted tomatoes • small piece of onion • water (60 ml) •

cooked pinto beans (about 3 cups or 500 grams) • bacon (about 250 grams) • Mexican chorizo (about 250 grams) • ham (about 250 grams) • ham bone • Pork cracklings (chicharrón), to taste • Tomato, to taste • Cilantro, to taste • Onion, to taste • Avocado, to taste • Queso seco or Monterey Jack cheese, to taste

rotisserie chicken breast • Enough corn tortillas • Enough oil for frying

chicken breast fillets, washed and cut into strips or "fajitas" • ham, cut into squares • bacon, cut into squares • soy sauce • Shredded cheese, to taste • Oil

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

large sesame seed rolls • black beans mashed with epazote and mint to taste • onions pickled in sour orange juice, sea salt, and dried oregano with a splash of tequila • or to taste chopped cooked pork carnitas, Michoacán style • ripe tomatoes • roasted xoconostles, peeled, seeded, and chopped • large onion, peeled and quartered • garlic, peeled and chopped • mint, chopped • fresh rosemary leaves • cinnamon stick • vinegar •

pork shoulder (about 680 grams) • cochinita pibil marinade • large red tomatoes • onion • Garlic, to taste • Cloves, to taste • Oregano, to taste • potatoes • guajillo chiles • Vinegar • leftover cola

rice (about 200 grams) • water (about 480 ml) • olive oil (about 15 ml) • cooked black beans with 2 tablespoons of their cooking liquid • yellow bell pepper, diced • onion, finely chopped • garlic, finely chopped • chaya leaves, finely chopped (optional) • tomato, quartered • whole green chili pepper • parsley • whole cumin seeds •

bolillo rolls, split in half with a firm crumb • mashed or refried beans • roasted pork or carnitas, cut into small pieces • onion rings marinated in lime juice, salt, and dried oregano • For the broth: • tomatoes • freshly ground toasted spices with cinnamon and cumin • fresh cilantro • apple cider vinegar • apple juice • large onion, peeled and roughly chopped • garlic, peeled and chopped •

cooked rice (from your side dish) (about 100 grams) • eggs • Chopped vegetables, ham, or sausage, as much as you like—get creative! • tomatoes for the sauce • Onion, • Garlic, • Salt, to taste • Black pepper, to taste

ground beef (about 100 grams) • small piece of Mexican chorizo or longaniza • pambazo sauce (about 60 ml) • finely chopped onion (about 1/8 onion) • Nonstick cooking spray, • ground cloves • dried oregano • ground cinnamon • ground cumin • pambazo roll • Chopped lettuce, to taste • avocado, sliced

For the sauce: • Roma tomatoes, chopped • guajillo chiles (preferably 2 mild and 2 hot) • garlic cloves • onion, chopped • cumin • For the filling: • calabaza de castilla (Mexican pumpkin), cooked and peeled, cut into cubes • dried shrimp (or regular dried shrimp if unavailable) • fresh shrimp • Cooking oil • Salt and pepper to taste •

green salsa tamal, sliced lengthwise into three pieces • homemade or store-bought green salsa • shredded chicken • sour cream • shredded melting cheese

corn flour (Maseca) • all-purpose flour • baking powder (optional) • Salt to taste • Oil • Water • Filling: • tuna, peppers, pork rinds, cactus, ground beef, chorizo, etc

eggs • roasted tomatoes • roasted serrano peppers • onion • pork steaks • large cactus paddle or 2 small ones • salt to taste • garlic to taste • pepper to taste • fried tortillas • beans • Cotija cheese

chopped cold cuts or deli meats • large onion, chopped • farm-fresh eggs • oil or fat to taste • Salt to taste • Spicy ranch-style aromatic avocado sauce: • avocados, peeled and pitted, just the flesh • thick yogurt • epazote, chopped • cilantro, chopped • garlic, peeled and chopped • Juice of three limes •

corn taco tortillas • Various stews (mashed potatoes, pork cracklings in sauce, carnitas, picadillo, shredded chicken, refried beans, etc.) • very ripe cooked tomatoes • canned tomato puree • medium onion • garlic cloves • oregano • bay leaves • chicken or beef bouillon cubes • cloves • allspice berries • finely sliced cabbage •

chicken giblets • chicken wings, previously cooked in another recipe • leftover chicken stew broth (1 liter) • water (1 liter) • chicken bouillon • each of oregano, bay leaf, thyme, and cumin • carrot, chopped • potato, chopped • White rice to taste, for serving

Maseca corn flour (about 120 grams) • warm water (about 240 ml), approximately • as needed, oil for frying • cooked chicken (about 200 grams) • tomato (about 100 grams) • onion (about 60 grams) • garlic clove • as needed, oil • salt to taste • bay leaf • chicken bouillon • as needed, water •