Tienes hambre? Here are full-sized main courses for your Cinco de Mayo Fiesta.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
You don't need an earthen pit to make this.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
Tender tamales with a rich chili-spiked filling.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Rich, meaty pork tamales with bright green chili inside.
The New York version of a great Mexican sandwich.
One of the world's greatest sandwiches.
Light masa harina dumplings in a jalapeño-lime broth.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Tender and flavorful red chile chicken enchiladas in an hour or less.
All the joys of tamales without much work.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Quick stovetop enchiladas made with leftover meat.
A simple, sustaining slow-cooker meal.
Kill your hangover the Tex-Mex way.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
Take your breakfast sandwich to Mexico.
Potatoes, greens, and roasted chicken come together in one spicy, cheesy breakfast bake.
Rich and spicy enchiladas stuffed with spinach and hominy.
A one-pot, 20-minute version of classic tortilla soup.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies.
First you smoke, then you braise.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
A quick and easy surf-and-turf snack.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Crispy fried quesadillas made with leftover roast turkey or chicken and canned black beans.
Desayuno is served.
Corn tortillas smothered in a velvety bean sauce.
Chunks of crispy browned tongue paired with slabs of avocado and cheese.
Green chilies season this fresh Mexican sausage.
Fresh, tangy, creamy, spicy, cheesy, meaty.
One great reason to eat chips for breakfast.
Go ahead and gild the lily.
One of our favorite takes on enchiladas.