Rings

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

Potato Patties: • large potatoes, cooked and mashed • peeled, chopped onion • breadcrumbs • ricotta cheese • egg • salt • As needed, oil for frying • Lenten Nopales: • cooked nopales (cactus paddles), diced • onion, peeled and diced • chopped tomato •

fresh portobello mushrooms • hamburger buns • Gouda cheese (about 200 grams) • pesto • spaghetti sauce • ketchup, to taste (optional) • mustard, to taste (optional) • mayonnaise, to taste (optional) • wheat germ, as needed (optional) • lettuce, as needed (optional) • tomato, as needed (optional) • onion rings, as needed (optional) •

soursop pulp (about 300 grams) • agave syrup (about 250 ml) • water (about 500 ml) • unflavored gelatin (about 12 grams) • water (about 250 ml) • as needed, metal rings in various sizes • as needed, maraschino cherries • as needed, fresh mint

bolillo rolls, split in half with a firm crumb • mashed or refried beans • roasted pork or carnitas, cut into small pieces • onion rings marinated in lime juice, salt, and dried oregano • For the broth: • tomatoes • freshly ground toasted spices with cinnamon and cumin • fresh cilantro • apple cider vinegar • apple juice • large onion, peeled and roughly chopped • garlic, peeled and chopped •

For the enchiladas: • soft fried corn tortillas, preferably fried in good-quality pork lard • For the Christmas sweet 13-chile sauce: • different dried chiles (Morita, Japanese, Cascabel, Pasilla, Costeño, Guajillo, dried Chipotle, Ancho, smoked Chipotle, Árbol, yellow Costeño, smoked Ancho, and Pico de Paloma chile) • roasted cinnamon • Small handful of sweet spices (anise, coriander seeds, cardamom, cloves, and Tabasco pepper) • Grated nutmeg • Small handful of raisins • Small handful of prunes • Small handful of peanuts • Small handful of pecans or walnuts • epazote •

cooked hibiscus flowers (from making hibiscus water) (about 400 grams) • large onions, peeled and chopped • garlic, peeled and chopped • tomatillos, husked and chopped (about 500 grams) • dried árbol chiles, toasted and chopped, or use red pepper flakes • sour orange juice (about 240 ml) • epazote, finely chopped • As needed, oil for frying • Salt, to taste • dried ancho chiles, toasted, soaked in vinegar and garlic • cumin, toasted and ground with salt • large onion, cooked •

mini bolillo rolls or small French rolls • refried beans with chorizo (about 1 kg) • thin slices of carnitas or shredded pork leg (about 2 kg) • tomatoes, stemmed and roughly chopped (about 2 kg) • onions, peeled and roughly chopped (about 1/2 kg) • garlic, cloves peeled and chopped • cinnamon, toasted or roasted • small handful toasted cumin seeds • toasted whole cloves • toasted anise seeds • bay leaves • roasted red bell peppers, cleaned, seeded, and stemmed •

large tomatillos • onion • garlic clove • small nopales (cactus paddles), chopped • sliced mushrooms (about 70 grams) • salt, to taste • black pepper, to taste • cotija cheese, • Mexican crema, • avocado, sliced • onion rings, • green chiles •

For the dough • yellow corn flour (about 120 grams) • warm water (about 240 ml) • salt • shredded melting cheese (such as mozzarella) • For the marinade • pork cutlets • achiote paste • garlic cloves • cumin • oregano • whole cloves •

Roma tomatoes • white onion • corn tortilla chips • garlic • pasilla chili pepper • epazote • chicken broth or water • Salt and pepper to taste • tortillas, cut into strips and fried • panela cheese, diced • pasilla chili pepper, sliced into rings and fried • avocado, diced •