📝 Ingredients:

• 1kg pork shoulder, sliced thin
• 3 guajillo chiles, seeded
• 2 ancho chiles, seeded
• 1 chipotle in adobo
• 1/2 cup pineapple juice
• 1/4 cup white vinegar
• 3 cloves garlic
• 1 tsp cumin, oregano, salt
• 12 corn tortillas
• Pineapple slices, onion, cilantro for serving

👨‍🍳 Instructions:

1. Toast dried chiles until fragrant
2. Blend chiles with pineapple juice, vinegar, garlic, spices
3. Marinate pork in mixture 3 hours minimum
4. Grill or pan-fry pork until charred and cooked
5. Warm tortillas on griddle
6. Slice pork thinly, chop pineapple
7. Fill tortillas with pork and pineapple
8. Top with diced onion and cilantro
9. Serve with lime wedges and salsa

📝 Ingredients:

• 1 whole chicken, cut into pieces
• 6 mulato chiles
• 4 ancho chiles
• 2 pasilla chiles
• 2 chipotle chiles
• 1/4 cup almonds
• 1/4 cup raisins
• 2 oz dark chocolate
• 1 plantain, sliced
• 2 tomatoes, roasted
• Spices: cinnamon, cloves, cumin, coriander

👨‍🍳 Instructions:

1. Toast all chiles until fragrant, remove seeds
2. Soak chiles in hot water 30 minutes
3. Roast tomatoes, plantain, and nuts
4. Blend all ingredients with chile soaking liquid
5. Strain sauce through fine mesh
6. Cook chicken in stock until tender
7. Simmer mole sauce 1 hour, stirring frequently
8. Add chocolate, adjust seasoning
9. Serve chicken with mole sauce
10. Garnish with sesame seeds

📝 Ingredients:

• 6 large poblano peppers
• 300g queso fresco or Oaxaca cheese
• 4 eggs, separated
• 1/2 cup flour
• 1 cup vegetable oil for frying
• For tomato sauce: 4 tomatoes, 1 onion, garlic
• Salt and pepper

👨‍🍳 Instructions:

1. Roast peppers over flame until charred
2. Steam peppers in bag 10 minutes, peel skin
3. Make small slit, remove seeds carefully
4. Stuff peppers with cheese, close with toothpick
5. Whip egg whites to stiff peaks
6. Fold in egg yolks and flour
7. Dust peppers with flour
8. Dip in egg batter, fry until golden
9. Make tomato sauce: blend and simmer
10. Serve peppers with warm sauce

📝 Ingredients:

• 2kg pork shoulder, cut into chunks
• 1 orange, juiced
• 1 lime, juiced
• 1 onion, quartered
• 4 cloves garlic
• 2 bay leaves
• 1 tsp cumin, oregano
• Lard or vegetable oil
• Salt and pepper

👨‍🍳 Instructions:

1. Season pork chunks with salt and spices
2. Place in Dutch oven with citrus juices
3. Add onion, garlic, bay leaves
4. Cover with lard or oil
5. Cook at 275°F for 3 hours until tender
6. Increase heat to 400°F
7. Cook uncovered until crispy, 30 minutes
8. Shred meat, mix crispy and tender pieces
9. Serve with warm tortillas
10. Garnish with cilantro, onion, lime

📝 Ingredients:

• 4 ripe avocados
• 1/2 white onion, finely diced
• 2 serrano peppers, minced
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• 1 tomato, diced
• Salt to taste

👨‍🍳 Instructions:

1. Cut avocados in half, remove pit
2. Scoop flesh into molcajete or bowl
3. Mash with fork, leave some chunks
4. Add diced onion and serrano peppers
5. Mix in cilantro and lime juice
6. Fold in diced tomato
7. Season with salt
8. Serve immediately with tortilla chips

📝 Ingredients:

• 12 corn tortillas
• 3 cups shredded chicken
• 8 guajillo chiles
• 2 tomatoes
• 2 cloves garlic
• 1/2 onion
• 200g queso fresco
• 1/2 cup crema or sour cream
• Vegetable oil

👨‍🍳 Instructions:

1. Toast guajillo chiles, remove seeds
2. Soak chiles in hot water 20 minutes
3. Blend chiles with tomatoes, garlic, onion
4. Strain sauce, season with salt
5. Cook sauce 10 minutes until thickened
6. Heat oil, briefly fry tortillas
7. Dip tortillas in warm sauce
8. Fill with chicken, roll tightly
9. Arrange in baking dish, cover with sauce
10. Top with cheese, bake 20 minutes at 350°F

📝 Ingredients:

• 1kg pork shoulder, cut into chunks
• 800g canned hominy, drained
• 6 guajillo chiles
• 2 ancho chiles
• 1 onion, halved
• 4 cloves garlic
• 2 tsp oregano
• For garnish: cabbage, radish, lime, onion

👨‍🍳 Instructions:

1. Cook pork in large pot with onion until tender
2. Toast chiles, remove seeds, soak in hot water
3. Blend chiles with garlic and oregano
4. Strain chile sauce into pork broth
5. Add hominy, simmer 30 minutes
6. Shred pork, return to pot
7. Season with salt
8. Serve hot with garnishes
9. Top with shredded cabbage, radish, onion
10. Squeeze lime juice before eating

📝 Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 6 large eggs
• 1 can (14oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 1 tsp vanilla extract
• Pinch of salt

👨‍🍳 Instructions:

1. Make caramel: melt sugar with water until golden
2. Pour caramel into 8 ramekins, swirl to coat
3. Whisk eggs until smooth
4. Add condensed and evaporated milk
5. Stir in vanilla and salt
6. Strain mixture into ramekins
7. Place ramekins in water bath
8. Bake at 350°F for 50 minutes until set
9. Chill completely, at least 2 hours
10. Invert onto plates to serve