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.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The slow-cooked, crisply charred effect, no rotisserie required.
You don't need an earthen pit to make this.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
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.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
The secret is in how you brown the beef.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Tender and flavorful red chile chicken enchiladas in an hour or less.
These tacos are a textural achievement.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
These chicken tacos are anything but boring.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
One of the world's greatest sandwiches.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
Kill your hangover the Tex-Mex way.
Perfect for Taco Night or Meatless Monday. (Or both.)
Sweet potatoes star in these crisp-tender vegan quesadillas.
This meat-free chorizo nails both texture and flavor.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.