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