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