Leftovers

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

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

Leftover potato and longaniza mixture (as needed) • Corn tortillas (as needed) • Taco sauce (as needed) • Finely chopped lettuce, washed (as needed) • Sour cream (as needed) • Oil (as needed)

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)

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

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 •

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 •

cooked brown rice (about 195 grams) • plant-based milk (about 240 ml) • organic sugar • Lemon peel • cinnamon • Ground cinnamon for garnish

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

flour tortillas • cheese • refried beans • butter • leftover food

🏵️ Leftover carnitas • 🏵️ 3 or 4 large tomatoes • 🏵️ 2 to 3 serrano peppers • 🏵️ 1/4 onion • 🏵️ 3 medium potatoes • 🏵️ A pinch of cumin (what you can grab with your fingers) • 🏵️ Salt

leftover rice • egg • breadcrumbs • melting cheese • oil

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)

tuna • onion • tomato • eggs • breadcrumbs • oil • for the pasta: • pasta (any kind you like) • butter or margarine (about 28 grams) • sour cream (about 60 ml) • chicken bouillon powder • pepper to taste •

eggs • longaniza (about 150 grams) • corn tortillas, for serving • refried beans, for serving

eggs • milk • shredded carrot (about 25 grams) • chopped onion (about 20 grams) • oil • Salt and pepper to taste

cold corn tortillas (about 1 kg) • Vegetable oil,

cauliflower florets (about 150 grams) • eggs • white onion (about 2 tablespoons) • garlic powder • Black pepper, to taste • Salt, • Olive oil, • heavy cream (optional)

soursop pulp (about 120 ml) • plain Greek yogurt (about 120 ml) • agave syrup (about 10 ml) • strawberries

As needed, tortilla strips, cut • cooked Roma tomatoes (about 1 pound/450 grams) • dried pasilla chile • onion • small bunch cilantro • chicken broth (240 ml), or use 1 cup water (240 ml) with chicken bouillon powder dissolved • epazote • garlic clove • Salt, to taste

beef round (pulpa bola) • smoked bacon • smoked pork belly • water (4 liters) • tomatillos • tomatoes • serrano chiles • chorizo • large potatoes, partially cooked • large onions • cilantro • garlic •

cooked beans (about 480 ml) • guajillo chili pepper • Oil, • onion

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 •

day-old cooked rice (about 400 grams) • cooked black beans (from the pot) • green or red bell pepper • onion • garlic • cilantro • ground cumin • black pepper • salt • tomatoes • enough oil for sautéing • cheese (such as Manchego, Gouda, Chihuahua, or your preferred type)

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

jicama, thinly sliced • queso fresco (about 60 grams), crumbled • Salsa: • tomato • onion • serrano pepper • Optional: lettuce, sour cream, leftover cooked dishes

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 •