This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store.
'pati jinich' on Serious Eats
Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing.
Dredged in flour and pan-fried, the fish fillets in these tacos are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven.