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Ingredients: Slow cooker beans 2 cups pinto beans 1/4 onion 2 garlic cloves 8 cups water 1/2 Tbsp salt Optional- small bunch of epazote Slow cook for 8 hours Frijoles puercos / Mexican Pork beans: 4 cups of cooked and blended pinto beans 6 pieces of thick-cut bacon (more if you love bacon: ) 1 cup of chopped deli ham 4 oz of pork chorizo (use 8oz if you love it: )3 pickled jalapeños 1/4 cup of pickled jalapeño juice 1 to 2 chipotles in adobo, finely chopped 1 cup of Mexican cheese blend Red masa for tamales: 4 cups of maseca 4 cups of chicken broth 8 Guajillo chiles 1 cup of lard For spice add 3 chiles de àrbol Instructions: For the filling: Prepare the bean mixture: Slow cook two cups of pinto beans, onion, garlic, salt, and water for 8 hours. Blend the cooked beans with onions, garlic, bean broth, and water until smooth. Cook bacon, ham, chorizo, and add the blended beans, pickled jalapenos, jalapeno juice, chipotle, and Mexican cheese blend. Cook until desired thickness is achieved. Masa and Lard Preparation: Blend the pre-soaked Guajillo chilies with the chicken broth until smooth. In a bowl, add the lard and start whipping it up using a mixer, starting at a low speed and gradually increasing the speed as the lard warms up. Scrape the bowl and continue mixing until the lard is soft and shiny, similar to the consistency of whipped marshmallow. This should take about 4 minutes. Transfer the whipped lard into a bowl and start combining it with the instant corn masa. Some recipes include baking powder, but for this recipe, the focus is on whipping the lard to make the tamales deliciously fluffy. Once you have a fluffy crumble, add the blended chili mixture and continue combining all the ingredients until the masa is fully mixed and fluffy. This should take about 4 minutes. Your masa is now ready to be used for assembling the tamales. To spread the masa on the corn husk for making tamales, you can follow these steps: Soak the corn husks in warm water for over 45 minutes and then dry them up a little bit to make them more pliable. Take a big spoonful of the prepared masa and start spreading it onto the corn husk. Spread the masa as evenly as you can across the corn husk. The amount of masa you use will depend on the size of the corn husk. Once you have spread the masa, smooth it out with the back of the spoon to create an even layer of masa. Add filling before fold the tamal. To steam tamales, follow these steps: After your tamales have been folded, place them in a pot with a steamer basket or a makeshift steamer using a foil ball at the bottom. Add enough water to the pot to create steam, but not so much that it touches the tamales. Cover the tamales with a cloth to prevent condensation from dripping onto them. Bring the water to a vigorous boil and steam the tamales for 5 minutes. After the initial 5 minutes, reduce the heat to medium and continue to steam the tamales for 35 to 40 minutes. Once the tamales are fully cooked, turn off the heat Tip: -Allow the tamales to rest for 10 to 15 minutes after steaming before serving to let them set and enhance their flavors. -Premium Corn Husks work best

Ingredients: 4 cups of water 1 pound spare rib/ costillas de Puerco 3 pounds pork leg/ pier 8 Guajillo chiles 2 ancho chiles 1 onion 4 garlic cloves 1/2 Ibarra chocolate bar Small piece of piloncillo 1/2 cinnamon stick 2 bay leaves 3 pieces of orange zest 1 bolillo 1/2 tbsp black pepper 1 Tbsp salt (1/2 Tbsp season pork- 1/2 Tbsp to blend) 1/2 Tbsp Mexican oregano 2 cloves 1 tsp freshly ground cumin Instructions: Season the pork with salt and boil it in water for 10-15 minutes. Remove the pork, clean the broth, and continue cooking the pork for another 45 minutes. Roast the chilies, onion, garlic, cinnamon, ancho chilies, and orange zest. Blend the roasted ingredients until smooth. Strain the sauce into a pot and bring to a boil. Add cumin, chocolate, bay leaves, oregano, cloves, salt, and pepper to the pot. Cook on medium-low heat for 20 minutes, stirring occasionally. Remove bay leaves and cinnamon before serving. This recipe results in a delicious pork dish with red chili sauce, perfect for celebrations and family gatherings. Serve with Mexican rice and pinto beans Enjoy! Buen provecho!

Ingredients: 3 cups of ice 3 cups of orange juice 3 cups grapefruit juice 1/2 cup fresh lime juice 4 small cans of grapefruit soda 1/2 Tbsp salt 4 cups of cranberry juice (not cocktail- unless that’s all you can find) Instructions: Add 3 cups of ice to a container. Pour in 3 cups of orange juice. Add 3 cups of grapefruit juice. Mix in half a cup of lime juice. Pour in 2 cans of grapefruit soda. Add half a tablespoon of salt. Finally, pour in 4 cups of cranberry juice. Stir the mixture well to combine all the juices and soda. Serve chilled and enjoy this refreshing holiday drink! Feel free to adjust the ingredients based on your taste preferences. Enjoy! Buen provecho!

Ingredients: 2 1/2 cups machaca/ dried beef (around half a pound) 5 to 7 eggs 1 Roma tomato 1 serrano or choice of green pepper 1/4 yellow onion 1/4 purple onion Little cilantro Serve with refried beans, flour tortillas, queso fresco Spicy breakfast salsa: 3 Roma tomatoes 2 serranos 1/4 onion 20 chiltepines Small bunch of cilantro 1 tsp salt Instructions: Prepare the spicy breakfast salsa, by blending Roma tomatoes, serrano peppers, yellow onion, and Chiltepines. Finish by adding chopped cilantro and salt. Heat a cast iron pan on medium-low heat. Cook the dried, seasoned beef (machaca) in the pan. Add thinly sliced purple onion and peppers to the beef. Beat eggs and add them to the beef mixture. Cook until the eggs are done. Garnish with purple onions and cilantro. Serve the breakfast burrito by filling a tortilla with the beef and egg mixture, salsa, and beans. Fold the burrito for easy eating. Enjoy your Sonoran Machaca Breakfast Burrito! Tip: Machaca can generally be found at your local Mexican market.

Ingredients: 4 pounds beef cheek 3 pounds chuck beef Season beef with- 1/2 Tbsp black pepper, 1 tsp salt, 1 tsp Mexican oregano 6 garlic cloves 1 medium onion 2 green onions 2 Anaheim peppers 2 chiles caribe or jalapeños 2 bay leaves 1/2 Tbsp salt 1 tbsp Mexican oregano 3 cloves (spice) 1 tsp coriander 2 chiles de árbol 1 Chile guajillo 3 cups of water Salsa verde recipe that retains flavor and spice: 20 tomatillos 5 Serrano peppers 3 jalapeño peppers 1/4 onion Small bunch of cilantro 1/2 Tbsp salt Instructions: Season the beef cheek and chuck roast with black pepper, salt, and Mexican oregano. Blend garlic, onion, Anaheim Peppers, chilies, green onions, water, bay leaves, cloves, coriander, and spices until smooth. Cook the beef cheek and chuck roast in an Instant Pot or slow cooker with the blended sauce for one hour on pressure cook mode. Then slow cook for 2 hours on (high) Make the salsa verde by placing the garlic cloves, onion, Anaheim Peppers (or jalapeno), chilies, green onions, water, bay leaves, salt, Mexican oregano, cloves, coriander, and optional chilies in a blender.  Blend the ingredients until smooth. Once blended, your salsa is ready to be used as a delicious topping for your tacos or any other dish. Steam small tortillas and assemble tacos with the cooked meat, onions, cilantro, salsa verde, and lime. Serve the tacos hot and enjoy! Buen provecho!

Ingredients: 1 can of pickled jalapeños 3 chicken breast 2 russet potatoes 2 carrots 1 onion 4 garlic cloves 1 Tbsp AP flour 1/2 Tbsp black pepper 1 tsp salt 1/2 Tbsp Mexican oregano 1 1/2 cups of chicken broth Instructions: Season the chopped chicken with black pepper, salt, and minced garlic. Mix well. Add flour to the chicken mixture and combine. Heat olive oil in a cast-iron skillet over medium heat and cook the chicken half way through. Add chopped onions and cook until soft. Then, add carrots and potatoes. Pour in pickled jalapeno juice, chicken broth, pickled jalapenos, and Mexican oregano. Mix well. Press down the potatoes into the broth and cook until potatoes are soft, about 18 minutes. Optional: add more pickled jalapenos and carrots, then simmer for a few more minutes. Remove from heat, cover, and let sit for 3-4 minutes before serving. This dish can be served hot or cold. Recommended side dish is Mexican oregano rice!

Ingredients: 2 chicken breasts (4 if medium in size) 2 large onions (4 if medium in size) 4 garlic cloves 1 tsp black pepper 1/2 tsp ground cumin 1/2 Tbsp onion powder 1/2 Tbsp Mexican oregano 1 Tbsp of olive oil Oregano rice ingredients for Pressure cooker: 2 cups medium grain rice (please wash) 2 cups of water 1 Tbsp Mexican oregano 1 tsp salt 1 lemon Instructions: Season the sliced chicken with minced garlic, black pepper, ground cumin, onion powder, Mexican oregano, and olive oil. Allow it to marinate for 10 minutes. In a hot cast-iron skillet, sear the chicken pieces until browned on both sides. Set aside. Make the Lemon Rice- In an Instant Pot on sauté mode, toast the rice in oil until slightly golden.  Add water, Mexican oregano, salt, Meyer lemon juice, and lemon wedges to the rice. Cook the rice using the rice function on the Instant Pot. In the same cast-iron skillet, cook the sliced onions with a sprinkle of salt until translucent and caramelized. - Remove the onions from the skillet. Add the seared chicken back to the skillet with the onions. - Add sliced green onions, water, and cook for 15 minutes. - After 10 minutes, give the chicken a mix and cook for an additional 5 minutes without the lid. Fluff the lemon rice with a fork. - Serve the flavorful chicken and onions alongside the lemon rice. - Optional: Serve with hot sauce or salsa for extra flavor. Enjoy this delicious and easy-to-make chicken and onion dinner with lemon rice! It's a perfect meal for the whole family. Tips: Adjust seasoning according to your taste preferences. Feel free to customize the dish with your favorite herbs and spices.Make it comfortable for your home. Enjoy! ¡Buen provecho!

Ingredients: 2 cups of chiles de Árbol 1/2 cup of water from the chiles 1/2 tsp cumin 3 cloves 8 to 10 peppercorns 1 tsp onion powder 1 tsp garlic powder 1/2 Tbsp salt 1/2 tsp sugar 1 tsp white vinegar Instructions: Place two cups of chili oil into a pot of boiling water and cover with a lid. Turn off the burner and let the chilies sit for ten minutes until soft. Transfer the softened chilies to a blender and add half a cup of water. Add cumin, clove, peppercorns, onion powder, garlic powder, salt, and sugar to the blender. Blend the mixture until smooth. Strain the hot sauce to achieve a smooth consistency. Add white vinegar to preserve the hot sauce. Carefully pour the hot sauce into a bottle. Seal the bottle with a cap and store in a cool, dark place. Use sparingly as this hot sauce is very spicy and full of flavor. Enjoy your homemade hot sauce on eggs, burritos, chips with sour cream, noodles, popcorn, pita, corn chips, chicken, or any other dish that could use a spicy kick! Remember, this hot sauce is not for the faint of heart - it packs a serious punch.

Ingredients: 3 cups corn 1 cup all-purpose flour 1 tsp salt 1 tsp baking soda 1 tbsp baking powder 1/2 tsp sugar 1 1/2 cups milk 1/2 tbsp oil Instructions: In a blender, combine the corn, flour, salt, baking soda, baking powder, sugar, milk, and oil. Pulse the ingredients until properly blended. The batter can be smooth or chunky depending on your preference. Pour the batter into a bowl for easier handling. Heat a skillet over medium heat for about 3 minutes. Pour 1/3 cup of batter onto the skillet for each hotcake. Cook until bubbles form on the outer part of the hotcake, then flip and cook the other side until golden brown. Serve the hotcakes Mexican street corn style with mayo, cotija cheese, hot sauce, tahin, hot Cheetos, or your favorite toppings. Enjoy your delicious Mexican street corn hotcakes! I hope you enjoy making and eating these tasty hotcakes! Buen provecho!

Ingredients: 2 cups of pinto beans 6 cups of water 1/4 of an onion 2 garlic cloves 1/2 tablespoon of salt Lard Serrano or jalapeno pepper (optional) Instructions: Start by adding the pinto beans, water, onion, garlic, and salt into the Instant Pot. Pressure cook the beans for 45 minutes. After cooking, do a slow release or quick release. If the beans lack traditional Mexican flavor, cancel the pressure cooker and switch to slow cooking mode for 2 hours to enhance the taste and texture. For making the refried beans, heat lard in a pan over medium heat. Add diced onion and serrano or jalapeno pepper, and cook until onions are translucent. Add the cooked pinto beans along with some of the cooking liquid to the pan. Mash the beans to the desired consistency. For a drier texture, continue cooking the beans in the pan until they reach the desired consistency. 10. Add warm lard to the beans and mix well until combined. Serve the refried beans hot and enjoy the delicious flavors. Enjoy making and savoring these homemade refried beans! Buen Provecho!

Ingredients: 16 EGGS 2 medium potatoes (pre-cooked) 8 to 12 ounces of chorizo 2 Tbsp butter Oil Splash of half and half or milk Salt and pepper to taste Instructions: In a pot, cook the cubed potatoes for about 12 minutes until they are tender. Set them aside. In a pan over medium heat, drizzle some oil and add the chorizo. Cook for 5 to 6 minutes until fully cooked. Remove the chorizo from the pan and set it aside. In the same pan, crack the eggs and add the butter. Stir gently until the eggs are about 50% cooked. Add the cooked potatoes and chorizo to the eggs. Gently fold everything together. Season with salt and pepper to taste. Allow the scramble to cool before portioning it into 8-ounce containers for meal prep. To reheat, microwave the frozen scramble for 60-90 seconds or refrigerated scramble for 45-60 seconds. Serve and enjoy your fluffy chorizo and potato breakfast scramble! This recipe is a convenient and delicious breakfast option that can be easily prepared ahead of time for busy mornings. Enjoy! Buen Provecho!

Ingredients: 4 pounds chicken breast (Any pieces of chicken will work) Season chicken with- 1/2 Tbsp black pepper, 1 tsp salt, 1 tsp Mexican oregano 6 garlic cloves 1 medium onion 2 Anaheim peppers 1 Jalapeño 2 bay leaves 1/2 Tbsp salt 1 tsp ground cumin 1 Tbsp Mexican oregano 3 cloves (spice) 1 tsp coriander 1 Chile guajillo 3 cups of water 2 chiles de árbol Instructions: Season the chicken with black pepper, Mexican oregano, salt, and olive oil. Blend garlic cloves, onion, Anaheim peppers, jalapeno, bay leaves, salt, cumin, Mexican oregano, cloves, coriander, chiles de árbol, and water until smooth. Pour the blended mixture over the seasoned chicken. Cook the chicken in a pressure cooker for 45 minutes and allow for a slow release. Shred the cooked chicken and reserve the broth for later use. Enjoy the tender and juicy chicken in various ways such as chicken soup, rice bowls, or tacos. This recipe provides a flavorful and versatile way to enjoy chicken dishes throughout the week.