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.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Go ahead and gild the lily.
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.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
This brioche-like bun from Puebla may well be the ultimate sandwich bun.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
The secret is in how you brown the beef.
Smoky, spicy, thrilling eggs.
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.
First you smoke, then you braise.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Kill your hangover the Tex-Mex way.
Rich, meaty pork tamales with bright green chili inside.
All the joys of tamales without much work.
Fresh, tangy, creamy, spicy, cheesy, meaty.
These tamales are stuffed with fruity roasted poblano peppers and melted Oaxacan cheese.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
Tender tamales with a rich chili-spiked filling.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
A simple, sustaining slow-cooker meal.
Light masa harina dumplings in a jalapeño-lime broth.
One of our favorite takes on enchiladas.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
A hearty bean and chicken stew flavored with chorizo and chipotle chilies.
Rich and spicy enchiladas stuffed with spinach and hominy.
The oven shoulders most of the work in this easy lamb shoulder braise.
Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
One great reason to eat chips for breakfast.
Green chilies season this fresh Mexican sausage.
Skip the tortilla chips for once and go fully loaded baked potato instead.
A one-pot, 20-minute version of classic tortilla soup.
The New York version of a great Mexican sandwich.
Chunks of crispy browned tongue paired with slabs of avocado and cheese.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
Quick stovetop enchiladas made with leftover meat.
Corn tortillas smothered in a velvety bean sauce.
A quick and easy surf-and-turf snack.
Potatoes, greens, and roasted chicken come together in one spicy, cheesy breakfast bake.
Take your breakfast sandwich to Mexico.
Desayuno is served.
Crispy fried quesadillas made with leftover roast turkey or chicken and canned black beans.