📝 Ingredients:

• 1 kg flank or skirt steak
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp oregano
• 24 small corn tortillas
• 1 white onion, finely diced
• 2 cups fresh cilantro, chopped
• 4 limes, cut into wedges
• Salsa verde and salsa roja
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Mix lime juice, garlic, cumin, chili powder, oregano
2. Marinate steak in mixture for 2-4 hours
3. Heat grill or cast iron pan to high heat
4. Season steak with salt and pepper
5. Grill steak 4-5 minutes per side for medium
6. Let rest 10 minutes, then slice against grain
7. Warm tortillas on griddle until slightly charred
8. Place meat on doubled tortillas
9. Top with onion, cilantro, and squeeze of lime
10. Serve with salsas on the side

📝 Ingredients:

• 1.5 kg chicken pieces
• 5 dried ancho chilies
• 3 dried pasilla chilies
• 2 chipotle peppers in adobo
• 4 tomatoes
• 1 onion, quartered
• 6 cloves garlic
• 1/4 cup almonds
• 2 tbsp sesame seeds
• 1/4 cup raisins
• 50g Mexican chocolate
• 1 tsp cinnamon
• 3 cups chicken broth

👨‍🍳 Instructions:

1. Toast dried chilies in dry pan until fragrant
2. Soak chilies in hot water for 30 minutes
3. Roast tomatoes, onion, and garlic until charred
4. Toast almonds, sesame seeds, and spices
5. Blend all ingredients except chocolate into smooth paste
6. Fry paste in oil for 10 minutes, stirring constantly
7. Add chicken broth gradually, simmer 45 minutes
8. Stir in chocolate until melted
9. Season chicken, brown in separate pan
10. Simmer chicken in mole sauce 30 minutes

📝 Ingredients:

• 800g fresh white fish (halibut or sea bass), diced
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 red onion, thinly sliced
• 2 jalapeños, seeded and minced
• 1 cup cilantro, chopped
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 avocados, diced
• Salt and pepper
• Tortilla chips for serving

👨‍🍳 Instructions:

1. Dice fish into small cubes (1cm)
2. Place fish in glass bowl with lime and lemon juice
3. Ensure all fish is submerged in juice
4. Refrigerate 2-3 hours until fish turns opaque
5. Soak red onion in cold water 10 minutes, drain
6. Drain most of citrus juice from fish
7. Add onion, jalapeño, cilantro, tomato, cucumber
8. Season with salt and pepper
9. Gently fold in avocado just before serving
10. Serve cold with tortilla chips

📝 Ingredients:

• For dough: 4 cups flour
• 200g butter, cold and cubed
• 1 egg
• 1 cup cold water
• For filling: 600g ground beef
• 2 onions, diced
• 3 cloves garlic, minced
• 2 tsp cumin
• 1 tsp paprika
• 1/2 cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup raisins (optional)

👨‍🍳 Instructions:

1. Make dough: mix flour and butter until crumbly
2. Add egg and water, knead until smooth
3. Wrap and refrigerate dough 30 minutes
4. Cook onions and garlic until soft
5. Add beef, brown well, breaking into crumbles
6. Season with cumin, paprika, salt, pepper
7. Stir in olives, eggs, and raisins, cool completely
8. Roll dough thin, cut 4-inch circles
9. Fill each circle with beef mixture, fold and seal edges
10. Bake at 375°F for 25-30 minutes until golden

📝 Ingredients:

• 6 large poblano peppers
• 300g Oaxaca or Monterey Jack cheese
• 6 eggs, separated
• 1/4 cup flour
• Oil for frying
• For sauce: 4 tomatoes
• 1/2 onion
• 2 cloves garlic
• 2 cups chicken broth
• Salt and pepper

👨‍🍳 Instructions:

1. Roast peppers over flame until completely charred
2. Place in plastic bag 10 minutes to steam
3. Peel off skin, make slit, remove seeds carefully
4. Stuff each pepper with cheese strips
5. Roast tomatoes, onion, garlic, blend with broth
6. Simmer sauce 15 minutes, season with salt
7. Beat egg whites to stiff peaks
8. Fold in yolks gently, creating fluffy batter
9. Dust peppers with flour, dip in batter
10. Fry in hot oil until golden, serve with tomato sauce

📝 Ingredients:

• 1.5 kg chicken pieces
• 3 cups long-grain rice
• 1 onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 4 cups chicken broth
• Pinch of saffron threads
• 1 cup frozen peas
• 1/2 cup green olives
• 2 tsp cumin
• Roasted red peppers for garnish

👨‍🍳 Instructions:

1. Season chicken with salt, pepper, and cumin
2. Brown chicken pieces in large pot, set aside
3. Sauté onion, bell pepper, and garlic until soft
4. Add rice, toast for 2 minutes
5. Stir in tomato sauce and saffron
6. Add broth, bring to boil
7. Nestle chicken pieces into rice
8. Cover, simmer 25 minutes
9. Add peas and olives, cook 10 more minutes
10. Let rest 5 minutes, garnish with roasted peppers

📝 Ingredients:

• For cake: 1.5 cups flour
• 1 tsp baking powder
• 5 eggs, separated
• 1 cup sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• For milk mixture: 1 can (14oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 1 cup heavy cream
• For topping: 2 cups heavy cream
• 3 tbsp sugar
• Ground cinnamon

👨‍🍳 Instructions:

1. Preheat oven to 350°F, grease 9x13 inch pan
2. Beat egg whites to soft peaks, gradually add sugar
3. Add yolks one at a time, then vanilla
4. Fold in flour and baking powder gently
5. Fold in milk, pour into pan
6. Bake 30-35 minutes until golden
7. Cool completely, poke holes all over with fork
8. Mix three milks, pour slowly over cake
9. Refrigerate 4 hours or overnight
10. Whip cream with sugar, spread over cake, dust with cinnamon

📝 Ingredients:

• 1.5 kg pork shoulder, cubed
• 500g pork ribs
• 2 cans (800g each) white hominy, drained
• 6 dried guajillo chilies
• 3 dried ancho chilies
• 1 onion, halved
• 6 cloves garlic
• 2 tsp oregano
• For garnish: shredded cabbage, radishes
• Lime wedges, oregano, tostadas
• Diced onion, dried chilies

👨‍🍳 Instructions:

1. Boil pork shoulder and ribs with onion 2-3 hours
2. Toast dried chilies, soak in hot water 20 minutes
3. Blend chilies with garlic, oregano, and soaking water
4. Strain chili sauce through fine sieve
5. Remove pork from broth, shred into chunks
6. Strain broth, return to pot
7. Add chili sauce to broth, simmer 30 minutes
8. Add hominy and shredded pork
9. Simmer 45 minutes, season with salt
10. Serve in bowls with all garnishes on the side