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Tender pork shoulder slowly simmered with orange, garlic, onion, and warm spices, then crisped in its own cooking juices for deeply savory edges and a succulent center.
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A gentle simmer renders the pork shoulder tender while citrus, garlic, and spices perfume the cooking liquid. Finishing the meat under high heat creates the browned, crisp edges that define great carnitas without drying the center.
Cool the pork and cooking liquid separately, then refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months.
Reheat gently in a covered skillet with a few spoonfuls of cooking liquid until steaming hot, then uncover and crisp the edges over medium-high heat.
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Tender beef chuck slowly simmered with chipotle, toasted spices, and a bright blend of garlic, citrus, and herbs. Serve it in warm tortillas with its deeply flavored cooking juices.
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A deeply savory Mexican stew of beef braised with toasted chiles, warm spices, and aromatics until spoon-tender. Serve it in its rich consommé or crisp the meat into tacos with melted cheese and a dip of the cooking broth.
Tender chicken thighs simmered in a velvety Puebla-style mole made with toasted chiles, sesame, almonds, raisins, warm spices, and bittersweet chocolate. The sauce is layered, gently smoky, and balanced rather than sweet.
Tender pork shoulder slowly simmered in an achiote, citrus, garlic, and spice marinade, then tucked into warm tortillas with sharp pickled red onion. This practical home-style version captures the deep, earthy flavor of Yucatán’s celebrated classic without requiring an underground pit oven.
Tender pork shoulder marinated in achiote, dried chiles, citrus, and warm spices, then seared and finished with caramelized pineapple for bright, savory tacos with classic Mexico City character.
Crisp flour tortillas hold a smoky, simmered black bean and corn filling with melted Monterey Jack, brightened by lime and finished with fresh cilantro. A quick stovetop classic with enough texture and flavor for a satisfying main dish.
Soft corn tortillas filled with tender chicken, rolled around a smoky guajillo-chile sauce, and finished with crema, queso fresco, and crisp onion. This classic Mexican main dish balances gentle heat, earthy chile flavor, and bright garnishes.
Roasted poblano peppers are filled with melting Oaxaca cheese, cloaked in a light egg batter, and served with a gently simmered tomato sauce. The result is smoky, tender, crisp-edged, and deeply comforting.