Tienes hambre? Here are full-sized main courses for your Cinco de Mayo party.
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.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
The slow-cooked, crisply charred effect, no rotisserie required.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
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.
An easy weeknight dinner that's fully loaded with flavor.
One of the world's greatest sandwiches.
These tacos are a textural achievement.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
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.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
These chicken tacos are anything but boring.
Kill your hangover the Tex-Mex way.
The secret is in how you brown the beef.
Perfect for Taco Night or Meatless Monday. (Or both.)
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.
First you smoke, then you braise.