Pollo

corn tortillas for flautas • chicken breast • garlic • onion • As needed, oil • As needed, water • Salt, to taste • For the salsa: • Roma tomatoes • onion • garlic • dried marjoram or oregano •

chicken thighs • white onion • large garlic clove • chayote squash • carrots • zucchini • green beans • tomato puree (from a carton) (about 250 grams) • black pepper • dried oregano • cinnamon stick (about 1 1/2 to 2 inches / 4-5 centimeters) • Salt, to taste

chicken • oregano • whole cumin seeds • whole black peppercorns • dried ancho chiles • dried guajillo chiles • whole cloves • garlic cloves • cinnamon stick • avocado leaves • Salt

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

rice noodles (250 g) • tamarind pulp (or 5 tablespoons unsweetened tamarind syrup) • hot water (if using tamarind pulp) • boneless, skinless chicken breast (125 g) • extra firm tofu (125 g) • all-purpose flour or cornstarch • peeled and deveined shrimp (optional) • unsalted peanuts • fish sauce • sugar (or jaggery or light piloncillo) • lime juice • vegetable oil •

chicken breast, sliced into cutlets • heavy cream (about 480 ml) • small can chipotle peppers • ham • panela cheese (about 115 grams) • Salt, to taste • garlic cloves • onion • Oil,

shredded chicken • finely chopped onion • finely chopped tomatoes • to taste black pepper • to taste garlic salt • ground chipotle chili

boneless, skinless chicken breast • poblano pepper • small can of corn kernels • onion • cactus tortillas (or substitute with low-carb tortillas) • all-purpose tomato sauce (about 240 ml) • mozzarella cheese (about 100 grams) • garlic cloves • olive oil • salt to taste • pepper to taste • light sour cream •

Chicken thigh • onion • Garlic • Corn tortillas • Lettuce • Carrot • Red onion • Limes • Black pepper • Cotija cheese or other dry crumbly cheese • Toothpicks • — For the 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 •

cooked chicken breast, shredded • ripe tomatoes • onion • roasted poblano peppers, sliced • crema or sour cream, to taste • corn (optional) • day-old corn tortillas

chicken (leg and thigh) • onion • chipotle peppers in adobo sauce • tomato • sliced mushrooms (about 225 grams) • garlic • butter • sour cream

chicken (about 1 kg) • spinach • zucchini • carrots • onion • potatoes • tomato bouillon (such as Knorr) • Enough water to cover • garlic • tomato puree

sopes (store-bought), per person • cooked, shredded chicken (about 210 grams) • refried beans (about 240 grams) • As needed, fresh grated cheese • As needed, sour cream • Salsa to taste—red or green, with or without chili • As needed, diced avocado • As needed, oil for frying the sopes

chicken breasts • sour cream (about 240 ml) • chipotle peppers in adobo sauce (to taste) • salt, pepper, etc

chicken thighs (500 grams) • canned chipotle peppers • olive oil • Black pepper • Salt • Garlic powder

poblano peppers • butter (100 grams) • onion, thinly sliced • garlic • large chicken breast • corn kernels • sour cream • Salt, to taste

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 • garlic • whole black peppercorns • whole cloves • cinnamon stick • thyme and 1 sprig oregano • cumin • parchment paper for wrapping and bay • salt to taste

chicken • mixiote leaves (or substitute with mixiote paper or aluminum foil) • salt and pepper • pork lard • white onion • garlic • serrano chiles • tomatillos (about 500 grams) • nopales (cactus paddles) • cilantro

chicken breast • Roma tomatoes • garlic cloves • potato • zucchini • carrot • white onion • cilantro • thyme • epazote • bay leaf • oregano •

skinless chicken drumsticks • chicken breast bone • onion, to taste • garlic clove • small whole allspice berries • whole cloves • corn, cut into 5 or 6 pieces each • chayote squash • large carrot • long green zucchini • fresh mint • limes, to taste •

chicken drumsticks • dried chickpeas (about 100 grams) • rice (about 100 grams) • large tomato • onion • garlic • ground cumin, or to taste • Salt, to taste

chicken breast, cut into cubes (150 g) • zucchini, sliced into half-moons • garlic, minced • onion, chopped • salt, to taste • black pepper, to taste • paprika • oil • light sour cream or low-fat cream • chipotle peppers in adobo sauce

boneless, skinless chicken breasts, cleaned (ask your butcher for them this way—they really will prepare them for you) • frozen julienned mixed vegetables (any brand is fine) • corn • zucchini (the green kind) • onion • garlic powder, to taste • salt, to taste • tomato • flour tortillas • oil • cucumber with chili powder and lime (optional) • sour cream, to taste, for the tacos

chicken, cut into pieces • water (about 1.5 liters) • potatoes (about 1 kg) • small onion • chopped garlic • parsley • Salt to taste • Roma tomatoes • dried Yahualica or arbol chiles

chicken drumsticks • dried guajillo chiles • dried arbol chiles • onion • tomato sauce (about 240 ml)

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

whole chicken • guajillo chiles, 1 pasilla chile • garlic clove, piece of onion • tomato (red), 1 teaspoon dried oregano, salt • potatoes • carrots • zucchini • chayote squash • broccoli

chicken • guajillo chiles • ripe tomatoes • onion • garlic • parsley • carrots • zucchini • potatoes