Bring these beans to your next potluck and wait for the compliments to roll in.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The undisputed king of the taco cart.
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.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Rich, meaty pork tamales with bright green chili inside.
Fresh, tangy, creamy, spicy, cheesy, meaty.
Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
Perfect for tacos, chilies, enchiladas, nachos, and more.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
A Pueblan specialty with Middle Eastern influence.
A meaty dip best served with tortillas soft or crisp.
Spicy, vinegary, and flavor-packed, this easy chili recipe relies on fresh Mexican-style chorizo.
Pulled pork with chorizo spices topped with an elote-inspired creamy corn slaw.
An easy weeknight dinner that's fully loaded with flavor.
Stuff your sandwiches with creamy avocado and spicy chorizo sautéed with poblano peppers.
Fried corn cakes topped with potato-chorizo hash and drizzled with avocado-lime crema.