Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
The slow-cooked, crisply charred effect, no rotisserie required.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Kill your hangover the Tex-Mex way.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
You don't need an earthen pit to make this.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
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.
These tacos are a textural achievement.
Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo? Yes, please.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Perfect for Taco Night or Meatless Monday. (Or both.)
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Sweet potatoes star in these crisp-tender vegan quesadillas.
These chicken tacos are anything but boring.