Quince

flour tortillas • Smoked cheese, thinly sliced, • thin slices of artisanal quince paste

unsalted butter • egg yolks • sweetened condensed milk • rice flour (about 260 grams) • baking powder • tamale corn husks, washed and soaked • quince paste, cut into strips

large tomatoes • small onion, peeled and chopped • garlic, peeled and chopped • cilantro, chopped (about 1/4 cup or 10 grams) • yellow quince, cored and chopped • Salt, to taste • For the meat: • finely chopped pork (about 1 kilogram) • Salt, to taste • To serve: refried beans, tortillas, and homemade hot sauce, as desired

all-purpose flour (about 1.5 kg) • unsalted butter (about 200 grams) • vegetable shortening (about 300 grams) • powdered sugar (about 200 grams) • baking powder • packed brown sugar (about 250 grams) • instant dry yeast (about 11 grams) or 1 1/2 teaspoons fresh yeast (about 6 grams) • (about 1 teaspoon) fruit salt (such as Picot, 5 grams; if unavailable, use any brand with tartaric acid, ascorbic acid, and baking soda, same weight) • large eggs • ground cinnamon • neutral oil (such as canola or vegetable oil) • salt •

water (about 355 ml) • mushrooms (250 g) • small white onion • salt • garlic clove • Roma tomato • vegetable shortening (125 g) • masa harina (about 240 g) • queso fresco (100 g) • salt • Corn husks, • Queso asadero, to taste •

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •

all-purpose flour (about 500 grams) • large eggs, at room temperature • Zest of 1 orange • sugar, plus 1 teaspoon (for the yeast) • salt • anise seeds, crushed with 1 teaspoon sugar in a mortar • active dry yeast (11 grams) • orange juice (a little less than 1/2 cup) • unsalted butter (about 200 grams) • Small plastic baby figurines, as needed, to hide in the bread • all-purpose flour • powdered sugar and 1/4 teaspoon salt •

poblano peppers, roasted, peeled, seeded, and slit open lengthwise on one side • apples, peeled • peaches, peeled • pears, peeled • quinces, roasted and peeled • plantain, sliced and fried • medium onion • tomatoes (about 1 kg) • garlic clove • bay • dried oregano, to taste • salt, to taste •

all-purpose flour (about 1 kg) • baking powder (about 80 g) • sugar (about 700 g) • margarine (about 700 g) • eggs • vanilla extract • milk (1 liter) • For decorating: • Red and yellow quince paste (ate) • Cherries • Canned peaches • Jam, any flavor •

flour • egg yolk • lemon juice • soybean oil • Warm water • Salt to taste • Oil for frying • Filling of your choice (I made them with cheese and chorizo, ground beef, and cheese with quince paste)