hominy corn (maíz pozolero) • pork leg • chicken breast • dried guajillo chiles • onion (for cooking the meat) • garlic • dried oregano • shredded lettuce, to taste • sliced radishes, to taste • chopped raw onion, to taste • limes, to taste • ground oregano, to taste

Chicken breast • Tortillas • Queso fresco (white cheese) • Sour cream • Lettuce • Oil • Onion • Salt • Garlic

potatoes • enough oil for cooking • onion • salt • black pepper • chipotle pepper in adobo sauce • lettuce leaves • produce wash (optional) • large tomatoes or 4 small Roma tomatoes • corn tortillas • chicken bouillon powder or salt • queso fresco (fresh Mexican cheese)

tamale flour (about 500 grams) • lard (about 220 grams) • salt (about 10 grams) • baking powder (about 10 grams) • warm water or chicken broth (about 650 ml) • As needed, your favorite cooked meat for filling

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

Sour cream • Cilantro • Onion • Green enchilada sauce (such as La Costeña or any available brand) • Shredded mozzarella cheese or Monterey Jack cheese • Frozen chicken tacos

medium tomatoes • dried guajillo chili pepper, or to taste depending on how spicy you like it • onion • Salt and chicken bouillon powder (such as Knorr), to taste • chicken breast • corn tortillas (about 1 kg) • Shredded cheese of your choice, I use Manchego • Sour cream, to taste (optional) • Avocado, to taste (optional)

chicken flautas or chicken tacos • Roma tomatoes • onion • minced garlic or 2 garlic cloves • dried ancho chile pepper • Chicken bouillon or salt, to taste, for seasoning • water or chicken broth (120 ml) • Shredded cheese, to taste

hominy corn • chicken • fresh herbs (such as bay leaf, thyme, or marjoram) • garlic • onion • green cabbage • radishes • dried guajillo chiles • whole black peppercorns • whole cloves • tomatoes • dried oregano •

spinach tortillas • Shredded chicken • guajillo pepper • poblano pepper • salt • tomato • onion • Chihuahua cheese • Bell pepper

pork leg (about 1 kg) • beef brisket or chuck for shredding (about 500 g) • pig's feet • chicken leg quarters • hominy (about 1/2 kg) • cascabel chiles • garlic cloves • onion • dried oregano • bay leaves • salt • onion, chopped •

dried red chiles (such as guajillo or New Mexico chiles) • onion • garlic • corn tortillas • chopped onion, to taste • shredded cheese, to taste • chicken bouillon powder, to taste • oil

chicken breast (about 250 grams) • skirt steak (about 250 grams) • peeled and deveined shrimp (about 250 grams) • Maggi seasoning sauce • soy sauce • Garlic powder, to taste • Black pepper, to taste • Salt, to taste • Oregano, to taste • red bell pepper • red bell pepper • green bell pepper •

vegetable shortening (about 250 grams) • flour (about 375 grams) • baking powder • large chicken breast • onion • mole paste (about 250 grams) • Banana • Salt, to taste

As many flour tortillas as needed (see my recipe collection) • Sliced ham (turkey, pork, or bologna), • Shredded cheese, such as Manchego, Chihuahua, Asadero, Oaxaca, or Gouda, as desired • Sliced tomato, as desired • Lettuce, as desired • Pickled jalapeños (see my recipe collection), optional, as desired • Spicy salsa, optional, as desired

corn flour for tortillas (about 1 kg) • pork lard (about 500 grams) • salt • pork (about 250 grams) • chicken breasts • dried ancho chiles • dried mulato chiles • dried pasilla chiles • hard-boiled eggs • tomatillos • Roma tomatoes • almonds (about 50 grams) •

cooked and shredded chicken breast • corn tortillas • tomatillos (about 500 grams) • cilantro • onion • Mexican crema or sour cream (about 1/2 liter) • chicken bouillon • serrano pepper • gouda cheese, shredded (about 500 grams) • Oil for frying,

hominy corn for pozole (about 2 kg) • water (2 liters) • chicken breast • hoja santa leaves • black mole paste or dried chiles (such as costeño, guajillo, árbol) (about 1/4 kg) • small tomatoes • onion • garlic cloves

boneless, skinless chicken breast • corn tortillas • red onion • garlic cloves • cilantro • Cotija or fresh cheese (about 100 grams) • Oaxacan mole (see recipe) • olive oil (2 oz. / about 60 ml) • hot water (1.5 liters) • Sea salt and freshly ground black pepper

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 •

pork ribs or pork shoulder (about 800 grams) • nixtamalized corn masa (about 750 grams) • pork lard (about 225 grams) • pork broth (about 710 ml) • small onion • large garlic cloves • dried pasilla chiles • dried guajillo chiles • dried puya chiles • dried ancho chile • chicken bouillon powder • baking powder •

pork loin (about 1 kg) • pork ribs with bone (about 700 grams) • dried ancho chiles, seeded and deveined • dried guajillo chiles • onions • garlic • lettuce leaves • radishes • precooked hominy corn (about 1 kg; if using dried, soak for 12 hours) • Salt, black pepper, oregano • chicken bouillon cubes • chicken breast and 2 drumsticks (chicken alternative)

tomatillos • serrano peppers • small container plain unsweetened Greek yogurt (about 5.3 oz/150 grams) • cilantro (about 10 grams) • nopal tortillas (or substitute with corn tortillas) • About 6 oz (180 grams) shredded chicken

beef sirloin or round steak (200 grams) • red bell pepper (40 grams) • green bell pepper (40 grams) • white onion (30 grams) • Maggi seasoning sauce (5 ml) • chicken bouillon powder (3 grams) • Worcestershire sauce (5 ml) • granulated garlic (3 grams) • cooked beans (50 grams) • panela cheese (30 grams) • cucumber (30 grams) • flour tortillas

hominy corn for pozole • chicken pieces (1 kg) • pork leg (1 kg) • guajillo chiles • red tomatoes • Oregano, to taste • garlic • onion • for serving • lettuce • Radishes, to taste (optional) • Chopped onion, to taste •

cooked, shredded chicken (about 450 grams) • dried guajillo chiles • dried ancho chiles • garlic • corn tortillas (about 1 kg) • whole milk sour cream • grated Cotija cheese • Roma tomatoes • onion • lettuce • salt

(about 2.2 pounds) precooked hominy corn (cacahuazintle/pozole corn) • (about 3.3 pounds) pork • onion • bay leaves • Salt, to taste • onion • garlic clove • guajillo chile powder (I didn't have more) • ancho chile powder • dried oregano • ground cumin • chicken bouillon powder •

beef tongue, about 1.3 to 1.5 lbs (600–700 grams) • bay leaves • dried dill • chicken bouillon powder • large garlic cloves • onion • small bunch of cilantro

pork (500 grams) • chicken (500 grams) • onion • garlic • oregano • white hominy corn (2 kg) • Chile colorado to taste • lettuce • chopped cilantro and onion • radishes (1 kg)

pork head (about 700 grams) • pork shoulder or pork stew meat (about 2 kg) • pre-cooked hominy corn (about 3 kg) • garlic • ground cumin (about 24 grams) • Salt or chicken bouillon powder, to taste • dried oregano (about 12 grams) • Tostadas, to taste • Radishes, • Avocado, • Chili powder, • Chopped serrano pepper, •