Meat filling

Maseca corn flour • Warm water • Ground beef • Tomato • Onion • Chorizo sausage • Seasonings, to taste • Refried beans • Cheese • Oil

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

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 •

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

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)

ground meat of your choice (600 grams) • cilantro • onion, chopped • Salt or bouillon, to taste • cream cheese or Manchego cheese (90 grams) • garlic clove, finely chopped • egg • tomatoes, boiled • onion • Chipotle peppers, to taste • Oregano, to taste • Salt or bouillon, to taste

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)

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

olive oil (120 ml) • oranges, sliced • baby potatoes (1 kg) • Black pepper, to taste • Salt, to taste • garlic • zucchini • carrot • ground meat (beef, pork, or a mix) (500 g) • unsalted butter (about 6.3 oz or 180 g) • whole chickens (about 4.4 lbs each or 2 kg each) • Mexican oregano •

---- For the enchiladas: • corn tortillas • dried guajillo chiles (about 100 grams) • onion • whole garlic clove • Oil • ---- Filling: • Parmesan cheese or aged cheese • Finely chopped onion • ----- Chicken in Asado: • chicken legs and 2 thighs, trimmed of fat and skinless • red tomato, sliced •

medium white potatoes • (about 55 grams) unsalted butter, at room temperature • Aluminum foil • bacon (about 100 grams) • shredded Gouda cheese • Fresh parsley, fresh rosemary • mayonnaise (about 120 ml) • sour cream (about 120 ml) • garlic powder • onion powder

medium cauliflower • medium beet • carrots • medium onion • red cabbage, washed • celery • garlic • chia seeds, soaked (about 70 grams) • toasted wheat germ (about 115 grams) • oregano • ground black pepper • Oil and salt, to taste •

chicken skin from 1 chicken, or as much as you like • Salt, to taste

chicken gizzards (500 grams) • medium tomatoes • white onion • serrano pepper • small handful of cilantro (about 6 sprigs, leaves only) • black pepper • dried oregano

masa harina (about 1 kg, or use fresh masa if available) • baking powder (such as Royal brand) (about 5 grams) • chicken breast • garlic clove • as needed, onion • large Roma tomatoes • as needed, salt • as needed, vegetable oil • tomatillos • habanero pepper • sour cream (about 1/4 liter) • Cotija cheese, crumbled (about 1/4 kg) •

masa (about 1 kg) • ground beef (about 1 kg) • tomatoes, diced • onion, diced • cilantro, finely chopped • seasoning, • garlic, finely chopped • cheese, • Mexican-style table cream (Media Crema), • shredded lettuce, • spices, to taste

semita rolls with sesame seeds (sometimes called 'amores'), sliced in half • For the filling: chili-flavored mayonnaise and a pinch of dried chiles • Filling: Potatoes with Cochinita Pibil (Achiote Pork): • cooked, shredded pork (about 1 kg) • cooked baby potatoes, diced (about 300 grams) • onion, peeled and diced • Achiote sauce or broth • tablet or cube of achiote seasoning • dried oregano, cumin, pepper, cinnamon, dried chile of your choice, and salt • sour orange juice (about 710 ml) • cola (about 240 ml) • vinegar (about 240 ml) •

cooked chicken breast • corn tortillas • toothpicks • oil for frying • avocado salsa (see recipe) • shredded cheese • lettuce • tomato

oil • chopped onion • chopped green serrano peppers, seeded or whole • chopped red tomatoes • crumbled bouillon cube • Sinaloa-style machaca meat • water • Large flour tortillas • Salt and pepper to taste

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

lard (250 grams) • masa harina (about 1 kg) • broth for savory tamales • ground meat (300 grams) • adobo sauce • Corn husks • baking soda

cilantro • garlic • onion • celery • chicken breast • avocado • tomato • queso fresco (about 35 grams) • lettuce • Corn tortillas • Oil

poblano peppers (or other large peppers for stuffing) • tomatoes • onion • garlic • Plenty of cilantro • Plenty of Manchego cheese • Plenty of sour cream • ground beef (250 grams) • potatoes • carrots • bay leaves

shredded seitan or similar plant-based meat (350-450 grams) • corn tortillas (about 1 kg) • sour cream (50 grams) • queso fresco (about 225 grams) • small head red leaf lettuce • homemade salsa • pickled onions • avocado

pork (for frying) (about 500 grams) • small head of cabbage • chorizo sausages, chopped • large carrots, cut into matchsticks • large tomatoes • onion (I use red onion) • thyme • bay leaves • oregano • white vinegar (120 ml) • Coconut oil, olive oil, or lard for frying • Salt and pepper •

For cooking the • whole beef head • whole heads of garlic • bay leaves • whole allspice berries • whole white onions • whole cloves • salt • For serving • white onions, finely chopped • cilantro, chopped and well washed • limes, cut into wedges •

boneless, skinless chicken breast or thighs (about 600 grams) • dried guajillo chiles • dried ancho chile • dried morita chile • Roma tomatoes • garlic • onion • dried oregano • dried thyme • whole cumin seeds • whole black peppercorns • Salt, to taste •