Epazote

corn • Chile de arbo (can sub chili powder) • finely grated cotija cheese • Mexican crema • Epazote • fresh chopped cilantro • lime wedges

corn tortillas • cup of Extra Virgin Olive Oil from Spain(for tortillas) • tbsp. of Extra Virgin Olive Oil from Spain (to fry the puree) • ripe tomatoes • clove of garlic • white onion • cups of chicken broth • Generous 1/2 tsp. of epazote • pasilla chili pepper • diced avocado • tbsp. of heavy cream • tsp. of pork rinds •

lentil beans • left over bone in ham or less to like • hickory thick bacon • carrots • red potatoes • celery sticks • red tomato • white onion • garlic • pepper • salt • epazote herb •

Green Tomatoes or Tomatillo • Serrano Peppers • White Onion • Coriander Branches • Epazote Leaves • Salt • or Cube of Chicken Bullion • You can change chicken bullion for a cup of chicken stock (8 oz)

● For The Shredded Meats [go to your local Carnicería for ease] • Shredded Seasoned Pork Carnitas • EX Thin Sliced Carne Asada Meat • Fried Seasoned Ground Chorizo Sausage • Shredded Mexican Beef Or Lean Fried Ground Hamburger Meat • Shreded Seasoned Rotisserie Chicken • ● For The Dipping Breads [go to your local Panadería for ease] • Most heavy Pan de Muertos - Mexican Bread of the Dead works best • ● For The Meaty Marinara Sauce • LG Chopped De-seeded Tomatoes • LG Chopped Spanish Onion • Medium Chopped Red Onion •

● For The Soup • Shreded Rotisserie Chicken • Pre-cooked Spicy Pork Chorizo • Chicken Broth [you may need more] • Can Hatch Green Chilies • Chopped Green Bell Peppers • Chopped Green Onions • Fine Minced Garlic • Sweet Corn [drained] • Black Or Dark Red Beans [drained & rinsed] • Of Your Favorite Red Salsa • Shredded Mexican 3 Cheese [+ reserves] •

● For The Proteins • Hand Shredded Rotisserie Chicken • ● For The Vegetables & Fluids • Hot Hatch Green Chilies • Or 4 Idaho Potatoes [cubed] • ROTELL Tomatoes • Canned Tomatillos [hand crushed] • Cilantro Leaves [rough chopped] • LG Jalapenos [deseeded - rough chopped] • Green Bell Pepper [deseeded - rough chopped] • Sweet Spanish Onions [rough chopped] • Chicken Broth [reserve 1 for finish to thin if needed] •

● For The Meats • Pork Roast [use 1 pound for burritos - 1 for stew] • Beef Or Chicken Broth • ● For The Shreadded Pork • Pork Broth • Old Elpaso Taco Seasoning • Broth • Reserved Green Chilies • Green Salsa • ● For The Refried Beans [all veggies & fruit to be fine chopped] • Cans Rosarita Refried Beans • Can Hatch Green Chilies [fully drained - reserve one] •

● For The Chicken & Seasonings • Chicken Breast Tenderloins [cut into 1" pieces] • Fresh Ground Cumin • Fresh Ground Black Pepper • Granulated Garlic Powder • Granulated Onion Powder • Crushed Mexican Oregano • Liquid Smoke [not extract] • Fresh Lime Juice • McCormick Fajita Seasoning • Mexican Beer • ● For The Vegetables & Herbs [julienned] •

corn oil • eggs, beaten lightly • all-purpose flour • salt • granulated garlic • onion powder • turmeric • jalapenos, sliced to 1/8in. • bacon • 80/20 ground beef • onion, ringed • deli-sliced mozzarella •

fresh tilapia • medium raw shrimp w/ shell on • salt • garlic powder • Old Bay original seasoning • Ms. Dash original salt free seasoning • Chef Paul Magic Salmon Seasoning • lemon pepper seasoning • oregano • sazón goya con azafran • sugar • butter •

corn oil • small onions, diced • large jalapenos, minced with seeds • dried Mexican oregano, crumbled • epazote, heaping and crumbled • chipotle, ground • ancho chile powder • bhut jolokia, minced with seeds • salt • textured vegetable protein (TVP) • soy sauce • crushed tomato •

● For The Spread [super fine mince everything] • Packages Philadelphia Cream Cheese [room temp] • LG Jalapeños [deseeded] • Habeneros [deseeded] • Yellow Bell Pepper [deseeded] • Green Bell Pepper [deseeded] • Sour Cream • Vidalia Onion • Red Onions • Sour Cream • Fresh Chives • Red Pepper Flakes •

Vegetable Oil • beef chuck with bone, meat cut in cubes • green beans cut in small pieces • Calabazita (Mexican Zuccini) cut in medium size cubes • fresh whole corn cut in 3 to 4 pieces • epazote (mexican herb) • Guajillo Chiles(dry chiles) • Pasilla Chille (dry chiles) • garlic • ancho chile (dry chiles) • small onion • Xoconostle (fund in mexican stores is a kind of cactus fruit, a bitt bitter and acidic), peel, remove seeds and sliced

corn tortillas • roma tomatoes • serano chiles • epazote leaves • salt to taste • water • garlic clove • queso panela

garlic • onion • jalepenos • roma tomatos • water or chicken stalk • eggs • epazoté leaves

chipotle • ancho powder • smoked paprika • dried oregano • salt • yellow onion • cracked black pepper • garlic • dried cilantro • epazote • cumin • onion powder •

Tortilla Chips • Tomato • Chile Guajillo • Garlic (small piece) • Onion • Chicken Broth • Epazote • Jalapeño or Chile de Arbol - for spice (optional) • Eggs - for topping (optional) • Shredded Chicken - for topping (optional) • Rice and Beans (side dishes)

garlic, roasted • oil • tomatillos • serrano chiles • poblano chiles, roasted, peeled and seeded • chicken stock, warmed • sesame seeds, toasted • pumpkin seeds, toasted • parsley • thyme • epazote • mexican oergano •

Unsalted Butter • Safflower, or Corn oil • Chile Serrano, or more to taste, chopped (seeding optional for less heat) • Fresh corn kernels, from about 12 ears of corn • Water • Fresh Epazote leaves, chopped (or 1 whole leave dried, optional) • Salt; to taste • Limes, or about 4 tablespoons fresh lime juice • Mayonnaise, or Mexican cream • Crumbled Cotija, Fresco, or Añejo cheese • Dried ground chile Piquín, to taste

patty pan squash • refried beans • cheese • epazote • frozen sweetcorn

dry pinto beans • glugs of olive oil or rice bran oil • large white onion • dried epazote