The slow-cooked, crisply charred effect, no rotisserie required.
The undisputed king of the taco cart.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
You don't need an earthen pit to make this.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
Perfect for tacos, chilies, enchiladas, nachos, and more.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Fresh, tangy, creamy, spicy, cheesy, meaty.
Rich, meaty pork tamales with bright green chili inside.
Deep fried pork rinds get simmered in a tomatillo and tomato-based sauce.
A Pueblan specialty with Middle Eastern influence.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
Stuff your sandwiches with creamy avocado and spicy chorizo sautéed with poblano peppers.
Pulled pork with chorizo spices topped with an elote-inspired creamy corn slaw.
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.
Better sausages start in a bath.
An easy weeknight dinner that's fully loaded with flavor.