Tienes hambre? Here are full-sized main courses for your Cinco de Mayo party.
You don't need an earthen pit to make this.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
The slow-cooked, crisply charred effect, no rotisserie required.
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.
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.
The secret is in how you brown the beef.
Tender and flavorful red chile chicken enchiladas in an hour or less.
These tacos are a textural achievement.
These chicken tacos are anything but boring.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Sweet potatoes star in these crisp-tender vegan quesadillas.
Perfect for Taco Night or Meatless Monday. (Or both.)
Kill your hangover the Tex-Mex way.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.