Tienes hambre? Here are full-sized main courses for your Cinco de Mayo party.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The secret is in how you brown the beef.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
You don't need an earthen pit to make this.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Go ahead and gild the lily.
A simple, sustaining slow-cooker meal.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Rich, meaty pork tamales with bright green chili inside.
Smoky, spicy, thrilling eggs.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
One of the world's greatest sandwiches.
Light masa harina dumplings in a jalapeño-lime broth.
Tender tamales with a rich chili-spiked filling.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Rich and spicy enchiladas stuffed with spinach and hominy.
Kill your hangover the Tex-Mex way.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies.
All the joys of tamales without much work.
First you smoke, then you braise.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
One of our favorite takes on enchiladas.
A one-pot, 20-minute version of classic tortilla soup.
The oven shoulders most of the work in this easy lamb shoulder braise.
Fresh, tangy, creamy, spicy, cheesy, meaty.
One great reason to eat chips for breakfast.
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.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
The New York version of a great Mexican sandwich.
Quick stovetop enchiladas made with leftover meat.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Take your breakfast sandwich to Mexico.
Chunks of crispy browned tongue paired with slabs of avocado and cheese.
Potatoes, greens, and roasted chicken come together in one spicy, cheesy breakfast bake.
Green chilies season this fresh Mexican sausage.
Corn tortillas smothered in a velvety bean sauce.
Desayuno is served.
Crispy fried quesadillas made with leftover roast turkey or chicken and canned black beans.
A quick and easy surf-and-turf snack.