Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
You don't need an earthen pit to make this.
The slow-cooked, crisply charred effect, no rotisserie required.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
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.
These tacos are a textural achievement.
Once you start making fresh tortillas at home, you'll never stop.
These chicken tacos are anything but boring.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Perfect for Taco Night or Meatless Monday. (Or both.)
This meat-free chorizo nails both texture and flavor.
Tongue slowly stews in its own juices when cooked sous vide.
Browning is key to great tongue tacos.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
First you smoke, then you braise.
A Pueblan specialty with Middle Eastern influence.