Tienes hambre? Here are full-sized main courses for your Cinco de Mayo party.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
You don't need an earthen pit to make this.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Better tacos come from whole grilled fish.
An easy weeknight dinner that's fully loaded with flavor.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
These tacos are a textural achievement.
Kill your hangover the Tex-Mex way.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Perfect for Taco Night or Meatless Monday. (Or both.)
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
One of the world's greatest sandwiches.
These chicken tacos are anything but boring.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.