You don't need an earthen pit to make this.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
The slow-cooked, crisply charred effect, no rotisserie required.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Tender and flavorful red chile chicken enchiladas in an hour or less.
The secret is in how you brown the beef.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
These tacos are a textural achievement.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
Kill your hangover the Tex-Mex way.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
These chicken tacos are anything but boring.