Pollo steamer

chicken thighs with skin • ripe red tomatoes (about 600 grams) • medium white onions • garlic • salt • ground black pepper • cold corn tortillas (day-old) • banana leaf, each 20 x 16 inches (50 x 40 cm), toasted • fresh epazote • dried red chile de árbol peppers (if unavailable, use any dried hot chili pepper) • Plastic wrap for wrapping • water (600 ml)

whole chicken, cut into pieces • potato • carrot • zucchini • water • oregano, thyme, and cumin to taste • tomato bouillon cube • small onion • garlic, minced • salt to taste

chicken • guajillo chiles • ancho chile • pasilla chile • onion • garlic • cactus paddles (about 1 kg nopales) • mixed vegetables (about 1 kg) • whole black peppercorns • Salt, to taste

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 •

mole negro paste (1 kg) • chocolate (cacao-based) (100 grams) • Breadcrumbs, to taste • chicken breast (also reserve the broth) (2 kg) • Banana leaves or corn husks (totomoxtle), as needed, for wrapping the tamales • lard or 4 1/4 cups oil (3/4 kg lard or 1 liter oil) • masa harina (Maseca) (2 kg) • Water, • salt • baking powder

chicken leg quarters, • guajillo chiles, • ancho chiles, • morita chiles, seeded • cumin • black peppercorns, • whole cloves, • bay leaves, • garlic cloves, • onion, salt, • avocado • nopales (cactus paddles), •

masa harina dough (about 1.5 kg) • banana leaves (about 1 kg) • hoja santa leaves (also called Mexican pepperleaf) • pork lard (about 1/2 kg) • skinless chicken breast • Roma tomatoes • dried chipotle chiles • cumin • garlic cloves • Salt, to taste

dried guajillo chiles, toasted and ground • dried ancho chiles, toasted and ground • peeled garlic • onion • raisins • sesame seeds • almonds • ground black pepper • ground cloves • dried oregano • dried thyme • ground licorice root (almoraduz) •

chicken breast, cut into 4 pieces • tomatoes • dried ancho chiles, roasted and seeded • dried guajillo chiles, roasted and seeded • onion • dried oregano • orange juice (about 150 ml) • baby nopales (cactus paddles), diced • Salt, to taste

chicken leg and thigh per person • dried ancho chiles • onion • garlic cloves • tomatoes • ground cumin • ground cinnamon • Salt, to taste • Avocado leaves (optional), if available • Aluminum foil

ground chicken breast • panela cheese (about 150 grams) • sour cream • corn husks for tamales • Salt, to taste • Black pepper, to taste • sliced poblano peppers • sour cream • milk • Salt, to taste • Black pepper, to taste • butter

masa (about 140 grams) • oil (45 ml) • pork lard (15 grams) • salt (2.5 grams) • broth (20 ml, obtained during cooking) • chicken (about 60 grams) • garlic (9 grams) • onion (5 grams) • salt (3 grams) • tomatillo (about 30 grams) • onion (5 grams) • garlic (1 gram) •

whole corn kernels (1 kg) • liquid lime (cal) (50 ml) • water (2.5 liters) • raw chicken (1/2 kg) • Salt • Avocado • Corn husks for tamales • pitiona leaves • oil (200 ml) • dried chile de árbol peppers

pork or chicken, as you prefer (1 kg) • masa harina for tamales or tortilla masa (1 kg) • pork lard (about 8.8 oz or 250 grams) • as needed, broth from cooking the meat • dried guajillo chiles (100 grams) • dried catarino chiles (100 grams) • each of black pepper, cumin, and cloves • small piece of cinnamon stick • ripe tomatoes • garlic cloves • onion • salt, to taste •

(1 kilo) totomoxtle corn husks • (1 kilo) corn kernels • pickling lime (cal) • lard • potatoes • carrots • tomatoes • (1 kilo) chicken breast • onions • garlic • Salt • water •

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)

masa for tortillas (about 4 kg) • lard (about 1.5 kg) • salt (about 120 ml) • baking powder (such as Royal) • broth (about 3 liters) • pork shoulder or leg (about 750 grams) • pork ribs (about 250 grams) • mole paste (about 250 grams) • chicken breast with bone (for flavoring the broth) • garlic • onion • medium tomatillos •

miltomate (or substitute with tomatillos) • tomatillos • serrano peppers • white onion • cilantro • masa harina dough • pork lard • Salt, to taste • Corn husks, • pork leg • chicken meat

hominy corn (pozole corn) • pork head • pork shoulder, leg, or loin • water • herbs of your choice, to taste • salt • chicken or beef bouillon powder, to taste • onion • garlic • small romaine lettuce • radishes • white onion •

boneless, skinless chicken breasts • onion • thyme (about 1/8 cup) • water (about 3.5 liters) • masa harina dough (about 2 kg) • lard (about 1/4 kg) • mole negro paste (about 1/2 kg) • medium tomatoes • dried corn husks • Salt, to taste • garlic

masa harina (nixtamalized corn dough) (300 g) • banana leaf • shredded chicken (50 g) • black mole sauce (250 g)

dried costeño chiles (about 40 g) • chopped onion (about 60 g) • garlic cloves (about 100 g, peeled) • tomatoes (about 800 g) • Salt to taste • skinless chicken (about 1 kg) • masa harina dough (about 1 kg) • lard (about 250 g) • banana leaves

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 •

chicken leg and thigh pieces • dried ancho chiles • dried guajillo chiles • onion • garlic cloves • whole cloves • chicken bouillon (such as Knorr) • black pepper • oregano • nopales (cactus paddles) • salt to taste • bay leaf •

chicken breast • onion • cilantro • salt to taste • mole sauce • water • tamale flour • lard • salt • baking powder • chicken broth (about 650 ml)

masa harina (about 1 kg) • dried guajillo chiles • dried ancho chiles • Herbs of your choice, to taste • Salt, to taste • lard (about 10 grams) • chicken broth (about 50 ml) • Banana leaves, • tomatoes • chopped onion (about 10 grams) • garlic • shredded chicken (about 50 grams) •

vegetable shortening, at room temperature • baking powder • masa harina (corn flour) • (about 710 ml) chicken broth • chicken • Bay leaves and seasonings, to taste • Green salsa, to taste

rice (about 300 grams) • celery • large carrot • fresh chives to taste • medium broccoli • onion • garlic • zucchini • baby corn in brine • large chicken egg • chicken breast (about 100 grams) • smoked pork chop •

corn flour (Maseca) (or you can buy it freshly made at a tortilleria) • As needed, water • lard or vegetable shortening • baking powder (such as Royal) • Salt, to taste • guajillo chiles • poblano peppers • Oregano • Cumin • chicken bouillon cube (such as Knorr) • chicken or beef • onion •

dried corn kernels (about 1 kg) • coloradito mole paste (about 250 g) • tomato bouillon powder (about 50 g) • salt (about 50 g) • pork lard (about 1 kg) • cooked pork (about 100 g) • dried corn husks (for wrapping the tamales) • calcium hydroxide (cal, about 10 g) • water (about 4 liters) • chicken broth (about 1/2 liter)