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