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Ingredients: 8 cups of water 3 pounds of pork shoulder or pork butt 8 Guajillo chiles 1 onion 8 garlic cloves 8 bay leaves 1 tsp of salt 3 tbsp chicken bouillon 1/2 tbsp Mexican oregano (1 tbsp if you love it as much as I do) 5 cups of hominy or two small cans of hominy Salsa Pozolera (optional) Boil all ingredients & blend 5 chiles puya or 8 chiles de árbol 6 to 8 garlic cloves 3/4 cup of broth 1 tbsp salt Table cream for tostadas 1 cup of heavy whipping cream or table cream Salt and pepper to taste Tostadas Instructions: Bring 8 cups of water to a boil in a pot and add salt, chopped pork shoulder and boil with the lid on for 15 minutes. After cooking for 15 minutes, start removing any kind of impurities that you find in the mixture. This can include foam, fat, or other particles that rise to the surface. Soak Guajillo chilies in warm water, then blend them with 1 cup of chili water until smooth. Remove any impurities from the blended chilies. Add whole onion, bay leaves, garlic cloves, and chicken bouillon to the pot. Strain the blended chilies into the pot. Continue to boil for another 35 minutes on medium heat. Add washed pre cooked hominy and Mexican oregano to the pot. Mix fresh corn, masa, and water in a bowl and add it to the pot. Cook for another 45 minutes or until the pork is tender. Serve the dish with tostadas, red radish, fresh onions, cilantro, lime, and spicy salsa. This recipe should serve at least six people. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious pozole rojo!

Ingredients: White salsa Ingredients 1 cup of whey (from the quest fresco) 1 cup milk (whole or 2%) 2 roasted chiles poblanos 2 jalapeños or 1 serrano 1 Roma tomato 1/2 cup of onion 3 garlic cloves 1/2 cup of queso fresco 1 tbsp chicken bouillon Queso fresco ingredients 3 cups of whole milk Juice of 1/2 lime 1/3 cup of vinegar 1/2 tsp salt Instructions: Queso fresco steps: Warm up a pot on medium heat. Add three cups of whole milk and heat until just before boiling. Turn off the heat and stir in the juice of half a lime. Let the milk sit for 3 minutes. Slowly pour in one-third cup of white vinegar in three parts, stirring gently each time. Let the mixture sit for 5 to 8 minutes. Strain the mixture, saving one cup of whey. How to make White Salsa/Salsa de Suadero: In a pan, sauté half a chopped onion and three minced garlic cloves in oil or pork lard for 2 minutes. Add two roasted and chopped peppers, one jalapeño (or serrano for extra spiciness), and one Roma tomato. Cook for 4 minutes. Add one cup of milk, turn off the heat, then add one tablespoon of chicken bouillon and half a cup of queso fresco. Mix well. Burrito preparation: -Assemble your burritos by adding beans, queso fresco, and white salsa to tortillas. -Optionally, add shredded Chihuahua cheese. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious queso fresco and white salsa burrito!

Ingredients: 1 1/4 cup AP flour (1/2 tbsp extra if needed) 1/3 cup of water 1/3 cup of pumpkin puree 1/4 cup of butter vegetable shortening 1/4 tsp salt 1/2 tbsp pumpkin spice 1 tbsp sugar 1 tsp vanilla Savory tortilla ingredients: 1 1/4 cup AP flour (1/2 tbsp extra if needed) 1/3 cup of water 1/3 cup of pumpkin puree 1/4 cup of butter vegetable shortening 1/2 tsp salt Instructions: In a blender, combine water, pumpkin puree, tablespoon of pumpkin spice, sugar, and vanilla. Blend until smooth. In a bowl, mix all-purpose flour with salt. Add shortening and combine until it looks like a crumble. Create a well in the flour mixture and add the blended pumpkin ingredients. Combine until you have a sticky, soft dough. Knead the dough for 3 minutes. If it's still slightly sticky, add 1/2 tablespoon of flour. Let the dough rest for 10 minutes in a warm spot. After letting the dough rest for ten minutes in a warm spot, take portions of the dough and shape them into balls. Warm up a little bit of butter shortening in your hands to prevent sticking. Cover the balls with a warm, damp cloth and let them rest for another 10 minutes. After the resting period, take each masa ball and gently press it into some flour to lightly coat it. Using a rolling pin, roll out each ball into a tortilla shape on a floured surface. Cook the tortillas in a cast-iron skillet until they are soft and pliable. Serve the tortillas with butter, cinnamon sugar, or a whipped pumpkin spice cheesecake mixture. Tips: -One helpful tip for making round tortillas is to ensure that you press the dough down in a circular motion evenly. This will help in shaping the tortilla into a round shape. -Additionally, using a little flour on the counter and on the dough can prevent sticking and make it easier to shape the tortillas. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious pumpkin spice tortillas!

Ingredients: 1.5 to 2 pounds of chicken breast 8 sprigs of fresh oregano or 2 tbsp of Mexican oregano 4 large garlic cloves 2 tsp salt (adjust to taste) 2 tsp paprika 1/4 of a cup of olive oil 4 to 6 potatoes 1.5 cups of water Instructions: Remove oregano leaves from the stem and blend them with garlic, smoked paprika, salt, and olive oil to create a paste. Coat the chicken pieces with the blended mixture and let it marinate for at least 15 minutes. Heat a cast-iron pan on high heat until it starts smoking. Place the chicken in the pan and lower the heat to medium-high. Cook for 6 minutes without moving. Flip the chicken and cook for another 4 minutes. Add the sliced potatoes over the chicken in the pan. Pour in the water and continue cooking on medium heat until the potatoes are soft. Squeeze some lemon juice over the dish before serving. Tip -Marinade overnight for best flavor Feel free to customize the recipe to your liking and preferences. Enjoy this flavorful oregano chicken and potatoes dish!

Ingredients: 1 to 2 pounds of beef fat (keep a few pieces with meat) 1 tsp salt Guacamole: 4 avocados Juice of 1 lime 1/4 purple onion 1 large tomato or 2 Roma tomatoes Desired amount of serrano or jalapeño pepper Small bunch of cilantro 1/2 tsp salt Instructions: Collect beef fat pieces by selecting fatty parts of beef, such as Chuck or ribeye. Cube the beef fat and sprinkle it with a little salt. Slice the beef into smaller pieces and sprinkle with salt. Heat a cast iron or stainless steel pan on high heat and add the beef fat. Cook without moving for 6-10 minutes until crispy. Remove the beef chicharrones from the pan and sprinkle with more salt. Optional, fry tortillas in the beef fat until soft. Make guacamole by combining avocados, lime juice, purple onion, tomato, serrano pepper, cilantro, and salt. Place the beef chicharrones on a soft tortilla, add guacamole and salsa roja. Note: This recipe is not recommended for those on a high-fat diet. Enjoy in moderation. Feel free to customize the recipe to your liking and preferences. Enjoy the delicious beef chicharrones tacos!

Ingredients: 8 to 10 dried Guajillo chiles, found at local Mexican markets 2 chiles de Árbol or chiltepines (for spice) 2 garlic cloves 1 tsp salt 1 tsp Mexican oregano 3 cups of water 1/2 tbsp oil (neutral) 10-12 corn tortillas 2 to 3 cups of Mexican chihuahua cheese or white melty cheese such as mozzarella 1 onion Mexican cream Cotija cheese Cilantro or green onion for garnish Fried egg Instructions: Start by making the enchilada sauce from scratch by removing the stems and seeds from the chilies and soak them in water for 10 minutes until soft. Place the soaked chilies in a blender along with the chili water, garlic cloves, chiltepines, salt, and blend until smooth. Strain the blended mixture using a metal whisk into a pan with heated oil. Add Mexican oregano to the sauce and cook for 8 to 10 minutes. Fry corn tortillas in hot oil for 10-15 seconds, then dip them in the enchilada sauce. Fill the tortillas with shredded cheese, chicken, and onions, then stack them in layers. Top the enchiladas with more sauce, cotija cheese, Mexican crema, cilantro, green onions, and a fried egg for a traditional touch. Tips: -The sauce is good for 10-12 people and if you add 1/2 cup of additional water, you can really stretch the recipe! -For hearty eaters add shredded chicken or ground beef. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious flat enchiladas!

Ingredients: 3 cups of AP flour 3 tbsp sugar 1 tsp salt 1/4 cup of butter 1/2 tbsp baking powder 1 egg 1 cup milk Filling: 5 peaches 1/2 stick of cinnamon 2 tbsp butter 1/4 cup sugar 2 tbsp cornstarch Juice of 1 lemon Egg wash: 2 tbsp water 1 tbsp cornstarch 1 Egg Instructions: In a mixer, combine all-purpose flour, sugar, baking powder, and salt. Mix on low speed. Add butter and mix until well combined. Add 1 egg and mix again. Switch to a hook attachment and add cold milk. Mix on medium to low speed until everything is well combined. Roll out the dough on a floured surface until thin. Use a circle cutter to make rounds and refrigerate them for 25-35 minutes. For the filling, slice Palisade peaches with the skin on. Cook them in a pan with cinnamon, sugar, cornstarch, butter, and lemon juice for 15 minutes. Mash the peaches slightly and continue cooking. Make an egg wash by mixing water and cornstarch, then add an egg. Place 2-3 tablespoons of filling on each dough round, seal with an egg wash, and create grooves with a fork. Refrigerate the empanadas for 10 minutes before frying in hot oil until golden. Let the empanadas cool. Feel free to customize the recipe to your liking and preferences. Enjoy your peach empanadas!

Ingredients: 5 tbsp butter 2 tbsp flour 4 pounds of chuck roast beef 2 large onions 4 garlic cloves 1 tbsp Maggi seasoning or Worcestershire sauce 1/2 tbsp black pepper 1 tbsp Mexican oregano 1 tbsp chicken bouillon 1 tsp of thyme 1 tsp celery seed or 2 celery stalks, chopped 1/4 of a cup of Mezcal or Tequila 1 cup of water Instructions: Melt butter in a slow cooker or pressure cooker on the sauté setting. Coat the beef with flour and sear in the pot for 10 minutes without moving. Transfer the seared beef to a plate. Add onions and garlic to the pot and scrape off any browned bits. Return the beef to the pot and add chicken bouillon, black pepper, thyme, celery seeds, Mexican oregano, seasoning (or Worcestershire sauce), and mezcal. Mix everything together and add water. Slow cook the beef for 8 hours until tender and juicy. Serve the beef with torta toppings like refried beans, crispy iceberg lettuce, avocado, tomato, salt, lime, and any other desired additions. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious and flavorful slow-cooked beef recipe, and don't forget to pair it with a mezcal shot for a complete experience!

Ingredients: 4 pounds of chuck roast beef 4 Anaheim chiles - Pueblo and Hatch work great too 1 large onion 2 green onions 1 jalapeño or 2 serranos or spice 5 bay leaves 6 garlic cloves 1 tbsp chicken bouillon 1 1/2 tbsp Mexican oregano or Marjoram 1/2 tbsp black pepper 1/2 tbsp ground cumin 1 tsp ground clove 1/2 stick of cinnamon 1 cup water 1 tbsp olive oil Instructions: Heat olive oil in a skillet and sauté onions until translucent. Transfer onions to a slow cooker and add green onions, garlic, and peppers. Add medium size pieces of chuck roast to the slow cooker. Mix in Mexican oregano, bay leaves, cinnamon, black pepper, cumin, chicken bouillon, ground clove. Pour water over the beef. Cook on low for 8 hours until beef is tender and juicy. Serve the beef birria with iceberg lettuce, tortillas, salsa roja, and cotija cheese. Feel free to customize the recipe to your liking and preferences. Enjoy the delicious and flavorful beef birria with your favorite toppings!

Ingredients: 6 chicken breast 1/2 an onion 1 tbsp salt 1/2 tbsp ground cumin 1/2 tbsp salt 1/2 tbsp black pepper 1 tsp smoked paprika 1/2 tbsp garlic powder 1 tsp clove Juice of 2 limes 1/2 cup fresh parsley 1/2 cup fresh cilantro 3 tbsp olive oil 4 pounds of potatoes The sauce for everything: Small bunch of parsley and cilantro 1 jalapeño 2 garlic cloves 1/2 cup plain yogurt 1/2 cup mayonnaise Juice of 1 lime 1 tsp salt 1 tsp black pepper Instructions: Slice six chicken breasts in half for faster cooking. Season the chicken with ground cumin, black pepper, smoked paprika, garlic powder, clove, salt, lime juice, onion, parsley, cilantro, and olive oil. Combine all ingredients and marinate the chicken in the refrigerator overnight or for at least one hour. To make the delicious green sauce: blend together cilantro, parsley, jalapeño, garlic cloves, mayonnaise, plain yogurt (or alternative like crema fresca or sour cream), lime juice, black pepper, salt, until smooth. This sauce can be stored in the refrigerator for 5 to 7 days or frozen for later use. Place your pre-cooked potatoes onto a baking dish. Use a potato masher or any heavy object to press down on the potatoes slightly. Drizzle a little olive oil over the top of the potatoes, but don't make it too heavy. Sprinkle salt over the top of the potatoes. Melt four tablespoons of butter and add half a tablespoon of garlic powder to the melted butter. Pour the garlic butter mixture over the potatoes. Gently mix the potatoes with the garlic butter until they are well coated. Bake the potatoes and marinated chicken at 400 degrees for 35 to 40 minutes. Feel free to customize the recipe to your liking and preferences. Enjoy your chicken and potato dinner with green sauce!

Ingredients: 1 pound of strawberries 2 tomatoes 2 habaneros or choice of spicy pepper 1/4 purple onion 1/4 cup cilantro Juice of two limes 1/2 tsp salt (adjust to taste-be light handed) 1/2 tsp of sugar (if using for chips and dipping use 1 tbsp) Instructions: Roast the tomatoes until charred. Slice the strawberries. Blend the roasted tomatoes, strawberries, sugar, and serrano peppers until smooth. Add cilantro, purple onion, lime juice, salt, and black pepper to the blended mixture. Mix everything together and let the salsa sit in the refrigerator for at least 30 minutes, preferably overnight. Feel free to customize the recipe to your liking and preferences. Enjoy the sweet, tangy, and slightly spicy salsa with a kick!

Ingredients: 1 Tbsp oil (olive oil) 2 chicken breast 2 russet potatoes 1 large onion 3 garlic cloves 1 tsp salt 1 tsp black pepper 1 tsp paprika 1 tsp ground cumin 1/4 of a cup guajillo Chile powder 2 tbsp of butter 1 1/2 cups chicken broth (1 1/2 cups warm water + 1 Tbsp chicken bouillon) 1/2 cup Mexican sour cream (crema menonita found at Mexican markets) or sour cream 1/4 cup cilantro For spice- use 1 jalapeño or serrano For big heat use 2 chiles de árbol Instructions: Season the chicken with salt, pepper, cumin, paprika, and chili powder. Press the sauté option on your pressure cooker. Sear the seasoned chicken in a hot pan with butter and oil, along with sliced onion. Add garlic cloves, cream, crema, and chicken broth to the pressure cooker. Mix in chopped potatoes, cilantro, and jalapeño. Pressure cook for 10 minutes. To make a cheese crisp on a tortilla, you can follow these steps: Start by heating a non-stick pan over medium heat. Sprinkle a generous amount of shredded cheese (such as cheddar or mozzarella) evenly in the pan. Let the cheese melt and start to bubble and crisp up on the edges. Once the cheese has melted and is starting to turn golden brown and crispy, place a tortilla on top of the cheese. Press the tortilla gently into the cheese to help it stick. Cook for another minute or so until the cheese has fully crisped up and the tortilla has adhered to the cheese. Feel free to customize the recipe to your liking and preferences. Enjoy your pressure cooker chicken tacos with crispy cheese!