Ingredients

• 🥚 2 large eggs
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• 🌽 2 small corn tortillas (6-inch)
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• 🫘 1/2 cup canned black beans, drained and rinsed
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• 🍅 1/2 cup fire-roasted diced tomatoes
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• 🧅 2 tablespoons finely diced yellow onion
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• 🌶️ 1 teaspoon minced chipotle pepper in adobo sauce
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• 🧄 1 garlic clove, minced
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• 🥑 1/4 medium avocado, sliced
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• 🧀 1 ounce queso fresco, crumbled
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• 🫒 1 1/4 teaspoons olive oil
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Directions

1. Drain and rinse the black beans in a fine-mesh strainer, then set them aside.
2. Heat a 10-inch nonstick skillet over medium heat for 1 minute, warm the tortillas one at a time for about 30 seconds per side until flexible, and transfer them to a plate.
3. Add 1 teaspoon of the olive oil to the skillet over medium heat, then cook the onion for 2 minutes, stirring once, until softened.
4. Add the garlic, chipotle pepper, and fire-roasted tomatoes, then simmer over medium heat for 5 to 6 minutes, stirring occasionally, until the mixture thickens into a chunky salsa.
5. Stir the black beans into the salsa and cook over medium-low heat for 2 minutes, stirring gently, until the beans are hot.
6. Spoon the bean-and-salsa mixture onto the plate, leaving the skillet empty for the eggs.
7. Add the remaining 1/4 teaspoon olive oil to the skillet over medium-low heat, crack in the eggs, and cook for 3 to 4 minutes until the whites are fully set and the yolks remain runny; cover the skillet for the final 60 seconds if the tops are still translucent.
8. Place the tortillas on a serving plate, top with the warm bean mixture and eggs, then finish with the avocado slices and crumbled queso fresco.

Ingredients

• 🍗 5 ounces cooked boneless, skinless chicken breast, shredded
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• 🫓 2 small 6-inch corn tortillas
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• 🫘 1/2 cup refried beans
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• 🍅 1/2 cup canned diced tomatoes, drained
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• 🧅 1/4 cup finely diced yellow onion
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• 🌶️ 1 tablespoon chipotle peppers in adobo, finely chopped
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• 1 teaspoon canola oil
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• 🥬 1 cup shredded romaine lettuce
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• 🥛 1 tablespoon Mexican crema
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• 🫙 2 tablespoons salsa roja, divided
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Directions

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the corn tortillas on the baking sheet and bake at 400°F for 8 minutes, flip them, and bake for 4 to 6 minutes longer until crisp and lightly browned; let them rest on the sheet.
3. Heat the canola oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute.
4. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
5. Stir in the drained tomatoes, chopped chipotle, and 1 tablespoon salsa roja, then simmer over medium-low heat for 5 minutes, stirring once or twice, until slightly thickened.
6. Add the shredded chicken and stir until fully coated; cook over medium-low heat for 3 to 4 minutes until hot, then remove the skillet from the heat.
7. Warm the refried beans in a small saucepan over low heat for 3 to 4 minutes, stirring frequently, until smooth and hot.
8. Spread the warm beans over the crisp tortillas, top with the chipotle chicken and shredded lettuce, then drizzle with the crema and remaining 1 tablespoon salsa roja; serve immediately.

Ingredients

• 🥩 6 ounces lean flank steak
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• 🍋 1 tablespoon lime juice
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• 🧄 1 clove garlic, minced
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• 🧂 1/2 teaspoon kosher salt
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• 🫒 2 teaspoons olive oil
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• 🧅 1/2 medium onion, cut into wedges
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• 🫘 1/3 cup canned pinto beans
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• 🍚 1/2 cup cooked Mexican rice
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• 🌵 1 cup cleaned, sliced nopales
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• 🍅 1/2 cup pico de gallo
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Directions

1. Stir the lime juice, minced garlic, and kosher salt together in a shallow dish.
2. Add the steak, turn it several times to coat it, cover the dish, and refrigerate for 20 to 30 minutes.
3. Toss the onion wedges and nopales with 1 teaspoon of the olive oil, then preheat a grill or grill pan to 450°F to 500°F.
4. Brush the grill grates with the remaining 1 teaspoon olive oil and place the marinated steak on the hottest area.
5. Grill the steak for 4 to 5 minutes per side, flipping once, until browned outside and the center reaches 135°F for medium-rare; transfer it to a plate and let it rest for 5 minutes.
6. Grill the onion wedges and nopales for 3 to 4 minutes per side, turning once, until tender with dark char marks.
7. Drain and rinse the pinto beans, then warm them and the cooked Mexican rice separately over medium-low heat for 3 to 4 minutes, stirring the rice once, until hot throughout.
8. Slice the rested steak thinly against the grain.
9. Arrange the rice, beans, charred onions, and nopales on a plate, top with the sliced steak and pico de gallo, and serve immediately.

Ingredients

• 1 pound 1 ounce jicama
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• 🍋 2 tablespoons fresh lime juice
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• 🌶️ 1 teaspoon ancho chile powder
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Rinse the jicama under cool running water and pat it dry with a clean towel.
2. Cut off both ends of the jicama, peel away the thick brown skin with a vegetable peeler, and discard the peel.
3. Cut the peeled jicama into 1/2-inch-thick sticks, about 3 inches long.
4. Place the jicama sticks in a large bowl and pour the lime juice over them.
5. Sprinkle the chile powder and kosher salt evenly over the jicama.
6. Toss the jicama with clean hands or salad tongs for 30 seconds, until every stick is lightly coated.
7. Taste one stick and add a small pinch more salt only if needed.
8. Chill the bowl for 10 minutes, then toss once more and serve immediately for the best crunch.

Ingredients

• 🌽 3 small corn tortillas (6-inch)
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• 🫒 1 teaspoon olive oil
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• 🌶️ 3/4 cup salsa verde
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• 🍗 2 1/2 ounces cooked, shredded skinless chicken breast
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• 🥚 2 large eggs
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• 🧀 1 ounce queso fresco, crumbled
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• 🧅 1/4 cup finely diced white onion
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• 🌿 1 tablespoon chopped fresh cilantro
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Directions

1. Preheat the oven to 400°F and line a small baking sheet with parchment or foil.
2. Cut each corn tortilla into 8 wedges and place the wedges in a bowl.
3. Add the olive oil to the tortilla wedges and toss until lightly coated, then arrange them in a single layer on the baking sheet.
4. Bake the tortilla wedges for 8 to 10 minutes, flipping them halfway through, until crisp and lightly golden; let them rest for 1 minute.
5. Pour the salsa verde into a 10-inch skillet and simmer over medium heat for 3 to 4 minutes, stirring once, until hot and slightly thickened.
6. Stir the shredded chicken into the salsa and cook for 1 to 2 minutes, until the chicken is steaming hot.
7. Add the baked tortilla chips to the skillet and gently fold for 30 to 60 seconds, coating them while keeping them slightly crisp.
8. Cook the eggs in a nonstick skillet over medium-low heat for 3 to 4 minutes, covered, until the whites are fully set and the yolks remain soft.
9. Transfer the chilaquiles to a bowl, top with the eggs, queso fresco, diced onion, and cilantro, and serve immediately.

Ingredients

• 🍗 5 ounces 93% lean ground turkey
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• 🫒 2 teaspoons olive oil
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• 🥔 3 ounces russet potato, diced into 1/2-inch pieces
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• 🍅 1/2 cup canned diced tomatoes
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• 🫛 1/4 cup frozen peas
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• 🍚 1/2 cup cooked brown rice
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• 🫘 1/3 cup canned black beans, drained and rinsed
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• 🥬 1 cup shredded romaine lettuce
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• 🌶️ 1/4 cup salsa
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• 🌶️ 1 teaspoon Mexican taco seasoning
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Directions

1. Dice the potato into 1/2-inch pieces, drain and rinse the black beans, and gather the remaining ingredients.
2. Heat the olive oil in a 10-inch nonstick skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced potato and cook over medium heat for 6 to 8 minutes, stirring every 2 minutes, until lightly browned and fork-tender.
4. Add the ground turkey and cook over medium heat for 5 to 7 minutes, breaking it into small crumbles with a spatula, until no pink remains and the center reaches 165°F.
5. Stir in the diced tomatoes, frozen peas, and taco seasoning, then simmer over medium-low heat for 4 to 5 minutes, stirring once or twice, until the peas are hot and the mixture is thickened.
6. Place the cooked brown rice and rinsed black beans in a microwave-safe bowl, cover loosely, and microwave on high for 60 to 90 seconds until warmed through.
7. Let the turkey picadillo rest in the skillet for 2 minutes off the heat so the juices settle.
8. Layer the romaine, warm rice, and black beans in a serving bowl, then spoon the turkey picadillo over the top.
9. Finish with the salsa and serve immediately.

Ingredients

• 🐟 6 1/2 ounces cod fillet
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• 🥔 8 ounces russet potato, cut into 1-inch wedges
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• 🫒 1 tablespoon olive oil
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• 🍅 3/4 cup crushed tomatoes
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• 🫑 1/2 medium green bell pepper, thinly sliced
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• 🫒 1 1/2 ounces pitted green olives, sliced
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• 🫙 1 tablespoon capers, drained
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• 🧄 2 garlic cloves, minced
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• 🌿 2 tablespoons chopped fresh cilantro
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Heat the oven to 425°F and line a small rimmed baking sheet with foil or parchment.
2. Toss the potato wedges with 1 teaspoon of the olive oil and 1/4 teaspoon of the salt, then spread them in a single layer on the baking sheet.
3. Roast the potatoes for 25 to 30 minutes, turning them with tongs after 15 minutes, until browned outside and tender when pierced with a fork.
4. Heat the remaining 2 teaspoons olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers, about 1 minute.
5. Cook the bell pepper and garlic in the skillet for 3 to 4 minutes, stirring often, until the pepper softens and the garlic is fragrant.
6. Stir in the crushed tomatoes, olives, and capers, then simmer over medium-low heat for 5 minutes until the sauce thickens slightly.
7. Season the cod with the remaining 1/4 teaspoon salt, place it in the sauce, and spoon some sauce over the top.
8. Bake the skillet at 425°F for 12 to 15 minutes, until the fish is opaque, flakes easily with a fork, and reaches 145°F in the center; rest for 3 minutes, then sprinkle with cilantro and serve with the roasted potatoes.

Ingredients

• 🥭 1 1/2 cups diced fresh mango
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• 🥒 1 3/4 cups diced cucumber
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• 🍋 2 tablespoons fresh lime juice
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• 🌶️ 1 teaspoon Tajín-style chile-lime seasoning
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Directions

1. Rinse the mango and cucumber under cool running water and pat them dry with a clean towel.
2. Peel the mango, cut the flesh away from the pit, and dice it into bite-size pieces.
3. Dice the cucumber into bite-size pieces, leaving the peel on for extra crunch.
4. Place the mango and cucumber in a medium bowl, then pour the lime juice over them.
5. Sprinkle the chile-lime seasoning over the fruit and cucumber, toss gently with a spoon until evenly coated, and rest for 5 minutes before serving so the flavors blend.

Ingredients

• 🥚 2 large eggs
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• 🥔 6 ounces russet potato, cut into 1/2-inch cubes
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• 🌽 3 small corn tortillas, 6-inch
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• 🫒 2 teaspoons olive oil
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• 🌶️ 1/3 cup salsa roja
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• 🧀 1/2 ounce cotija cheese, crumbled
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• 🧅 2 tablespoons finely diced white onion
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• 🌿 2 tablespoons chopped fresh cilantro
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and place a rack in the center position.
2. Toss the potato cubes and diced onion with 1 teaspoon of the olive oil and the salt on a small rimmed baking sheet, coating everything evenly.
3. Roast the potatoes and onion for 22 to 28 minutes, stirring once halfway through, until the potatoes are browned at the edges and tender when pierced with a fork.
4. Warm the corn tortillas in a dry 10-inch skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted, then wrap them in a clean towel.
5. Crack the eggs into a small bowl and whisk until the yolks and whites are fully combined.
6. Heat the remaining 1 teaspoon olive oil in the skillet over medium-low heat until it shimmers, about 30 seconds.
7. Pour in the eggs and gently stir with a spatula for 2 to 3 minutes, scraping the bottom and folding the eggs until softly set with no liquid egg remaining; remove from the heat and rest for 1 minute.
8. Divide the scrambled eggs and roasted potato mixture among the warm tortillas, then top with salsa roja, cotija, and cilantro.

Ingredients

• 🍗 4 ounces cooked, skinless chicken breast, shredded
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• 🌽 2 six-inch corn tortillas, cut into thin strips
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• 🫒 1 teaspoon olive oil
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• 🍅 1 cup canned crushed tomatoes
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• 🍲 1 cup low-sodium chicken broth
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• 🧅 1/4 cup finely diced yellow onion
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• 🌶️ 1/2 teaspoon chili powder
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• 🥑 1/2 medium avocado, diced
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• 🧀 1 ounce queso fresco, crumbled
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• 🍋 1 tablespoon fresh lime juice
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Directions

1. Preheat the oven to 400°F and line a small baking sheet with parchment or foil.
2. Arrange the tortilla strips in a single layer on the baking sheet and bake until crisp and lightly golden, 8 to 10 minutes, turning them once halfway through; set them aside to cool.
3. Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 1 minute, then add the diced onion and cook until softened and translucent, 3 to 4 minutes, stirring occasionally.
4. Stir in the crushed tomatoes and chili powder, and cook over medium heat until the mixture is slightly thickened and bubbling gently, about 4 minutes.
5. Pour in the chicken broth, bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and simmer uncovered for 8 minutes, stirring once or twice.
6. Add the shredded chicken and simmer over low heat until hot throughout, about 3 minutes; the soup should be steaming but not rapidly boiling.
7. Ladle the soup into one bowl, top with the crisp tortilla strips, diced avocado, and queso fresco, then drizzle with the lime juice and serve immediately.

Ingredients

• 🍗 3.5 ounces cooked, skinless chicken breast, shredded
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• 🌽 3 6-inch corn tortillas
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• 🍅 5 ounces tomatillos, husked and rinsed
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• 🧅 1/4 cup chopped white onion
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• 🌶️ 1 small jalapeño, stemmed and halved
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• 🥛 2 tablespoons plain nonfat Greek yogurt
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• 🧀 1.5 ounces Monterey Jack cheese, shredded
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• 🥬 1.5 cups finely shredded green cabbage
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• 🍋 1 tablespoon fresh lime juice
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• 🫒 1 teaspoon olive oil
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Directions

1. Preheat the oven to 400°F and place a rack in the center position.
2. Place the tomatillos, onion, and jalapeño in a small saucepan, cover them with water, and bring the water to a boil over medium-high heat; cook for 8 minutes, until the tomatillos are soft and olive green.
3. Drain the cooked vegetables thoroughly and let them cool for 2 minutes.
4. Blend the drained tomatillos, onion, and jalapeño with the Greek yogurt until the salsa is mostly smooth, about 30 seconds.
5. Heat 1/2 teaspoon of the olive oil in a 10-inch skillet over medium heat, warm each tortilla for about 20 seconds per side until flexible, and transfer the tortillas to a plate.
6. Divide the shredded chicken among the tortillas, roll each tortilla tightly around the filling, and place the rolls seam-side down in a small baking dish.
7. Pour the tomatillo salsa over the enchiladas, sprinkle the Monterey Jack evenly on top, and bake for 12 to 15 minutes, until the salsa is bubbling and the cheese is fully melted.
8. Toss the cabbage with the lime juice and remaining 1/2 teaspoon olive oil while the enchiladas bake, then let the enchiladas rest for 3 minutes before serving them with the cabbage salad.

Ingredients

• 🍿 6 cups air-popped popcorn
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• 🍋 1 tablespoon fresh lime juice
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• 🍋 1 teaspoon finely grated lime zest
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• 🌶️ 1 teaspoon ancho chile powder
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• 🫒 1/4 teaspoon olive oil
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Place the 6 cups of air-popped popcorn in a large mixing bowl, removing any unpopped kernels.
2. Finely grate 1 teaspoon of lime zest from the lime, taking only the green outer skin and avoiding the bitter white pith.
3. Whisk the lime juice and olive oil together in a small cup for about 15 seconds.
4. Drizzle the lime-and-oil mixture over the popcorn while tossing continuously with a large spoon so the popcorn is lightly coated.
5. Sprinkle the ancho chile powder, lime zest, and kosher salt evenly over the bowl.
6. Toss the popcorn for 30 to 45 seconds until the chile, zest, and salt are distributed and no large clumps remain.
7. Let the seasoned popcorn rest uncovered for 2 minutes so the surface moisture can evaporate slightly, then serve immediately while crisp.

Ingredients

• 🍞 2.5 ounces bolillo, halved lengthwise
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• 🫘 5 ounces canned pinto beans, drained and rinsed
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• 🧀 1.5 ounces Oaxaca cheese, shredded
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• 🥑 2 ounces avocado, thinly sliced
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• 🍅 2 ounces tomato, finely diced
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• 🧅 0.5 ounce white onion, finely diced
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• 🌶️ 0.25 ounce jalapeño, seeded and finely minced
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• 🌿 1 tablespoon fresh cilantro, chopped
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• 🍋 1 tablespoon fresh lime juice
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• 🧂 0.25 teaspoon salt
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Directions

1. Preheat the broiler to high and place an oven rack 6 inches below the heating element.
2. Arrange the bolillo halves cut-side up on a baking sheet and broil until the cut sides are crisp and lightly golden, 2 to 3 minutes; watch closely so they do not burn.
3. Place the drained beans in a small saucepan over medium-low heat and cook for 4 to 5 minutes, stirring every minute, until hot and soft.
4. Mash the hot beans in the saucepan with a fork until mostly smooth and creamy, then stir in 0.5 tablespoon of the lime juice and 0.125 teaspoon of the salt.
5. Stir the tomato, onion, jalapeño, cilantro, remaining 0.5 tablespoon lime juice, and remaining 0.125 teaspoon salt in a small bowl; let the pico de gallo rest for 5 minutes.
6. Spread the warm beans evenly over the toasted bolillo halves and top with the shredded Oaxaca cheese.
7. Return the assembled molletes to the broiler and broil for 1 to 2 minutes, until the cheese is fully melted and lightly browned in spots.
8. Top with the pico de gallo and sliced avocado, then serve immediately while the bread and beans are hot.

Ingredients

• 🍗 5 ounces boneless, skinless chicken breast
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• 🌵 1 cup sliced fresh nopales
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• 🍅 1 medium tomato, diced
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• 🧅 1/4 cup finely diced white onion
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• 🌿 2 tablespoons chopped fresh cilantro
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• 🧀 1 1/2 ounces queso fresco, crumbled
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• 🫘 1/2 cup canned black beans, drained and rinsed
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• 🍋 2 tablespoons fresh lime juice
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• 🫒 2 teaspoons olive oil
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Preheat an outdoor grill or grill pan over medium-high heat to about 400°F, then pat the chicken dry and season it with half of the salt.
2. Grill the chicken for 5 to 7 minutes per side, flipping once, until the thickest part reaches 165°F and the outside has clear grill marks; transfer it to a plate and let it rest for 5 minutes.
3. Bring a medium saucepan of water to a boil over high heat, add the sliced nopales, and cook for 8 to 10 minutes until tender and olive green; drain thoroughly and let them cool for 5 minutes.
4. Whisk the lime juice, olive oil, and remaining salt in a small bowl until the vinaigrette looks lightly blended.
5. Combine the cooked nopales, tomato, onion, cilantro, and black beans in a medium bowl.
6. Pour the lime vinaigrette over the salad and toss gently until the vegetables and beans are evenly coated.
7. Slice the rested chicken across the grain into strips.
8. Transfer the salad to a serving bowl, top it with the sliced chicken and crumbled queso fresco, and serve immediately.

Ingredients

• 🥩 6 ounces lean pork tenderloin, cut into 1-inch cubes
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• 🍅 8 ounces tomatillos, husked and rinsed
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• 🌶️ 1 jalapeño, stemmed
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• 🧅 1/4 cup chopped white onion
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• 🧄 2 garlic cloves, unpeeled
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• 🫒 2 1/2 teaspoons olive oil
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• 🍚 3/4 cup cooked long-grain white rice
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• 🌽 2 small corn tortillas
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• 💧 1/4 cup water
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and line a small baking sheet with foil.
2. Place the tomatillos, jalapeño, onion, and unpeeled garlic on the baking sheet, then roast until the tomatillos are softened and lightly charred, 15 to 18 minutes.
3. Peel the roasted garlic and blend it with the roasted tomatillos, jalapeño, onion, water, and 1/4 teaspoon of the salt until mostly smooth; use caution when blending hot ingredients.
4. Season the pork cubes with the remaining 1/4 teaspoon salt while heating the olive oil in a 10-inch skillet over medium-high heat until shimmering, about 1 minute.
5. Add the pork in a single layer and brown it on all sides, turning every 2 minutes, until lightly browned, about 6 minutes total.
6. Pour the blended chile verde sauce over the pork, bring it to a gentle simmer over medium heat, then reduce the heat to low and cover the skillet.
7. Braise the pork for 20 to 25 minutes, stirring every 5 minutes, until the sauce thickens and the pork reaches 145°F in the center; remove from the heat and rest for 3 minutes.
8. Warm the cooked rice in the microwave or in a small covered pan over low heat until steaming, about 2 to 3 minutes.
9. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, then serve them with the rice and pork chile verde.

Ingredients

• 🥜 1.1 ounces dry-roasted unsalted peanuts
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• 🌶️ 1 teaspoon smoked chile powder
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• 🍋 1 tablespoon fresh lime juice
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Directions

1. Place a small dry skillet over medium-low heat and preheat it for 1 minute.
2. Add the roasted peanuts and warm them for 2 to 3 minutes, stirring every 30 seconds, until fragrant and lightly warmed without browning further.
3. Transfer the warm peanuts to a small bowl and sprinkle the smoked chile powder evenly over them.
4. Drizzle the lime juice over the peanuts and toss continuously for 20 to 30 seconds so the chile and lime coat every peanut.
5. Let the peanuts rest uncovered for 2 minutes so the lime lightly dries and the coating clings before serving.

Ingredients

• 🥣 2/3 cup old-fashioned rolled oats
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• 🥛 1 cup 1% milk
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• 🍎 3/4 medium apple, cored and diced
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• 🎃 3/4 ounce pepitas, about 2 tablespoons
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• 🥛 1/2 cup plain nonfat Greek yogurt, Mexican-style
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• 🧈 1 teaspoon unsalted butter
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• 🌿 1 teaspoon ground cinnamon
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Directions

1. Core and dice the apple into bite-size pieces, leaving the peel on if desired.
2. Place the pepitas in a dry 10-inch skillet over medium heat and toast for 3 to 4 minutes, stirring or shaking the skillet often, until lightly browned and fragrant; transfer them to a small bowl.
3. Melt the butter in the same skillet over medium heat until it foams, about 30 seconds.
4. Add the diced apple and 1/2 teaspoon of the cinnamon to the skillet, then sauté for 4 to 6 minutes, stirring every minute, until the apple is tender and lightly browned; remove from the heat.
5. Pour the milk into a small saucepan and bring it to a gentle simmer over medium heat, watching for small bubbles around the edges without letting it boil hard.
6. Stir the oats and remaining 1/2 teaspoon cinnamon into the simmering milk, then reduce the heat to medium-low and cook for 5 to 7 minutes, stirring every 30 seconds, until thick and creamy.
7. Remove the oatmeal from the heat and let it rest for 2 minutes so it finishes thickening.
8. Spoon the oatmeal into one bowl, top with the sautéed apple and toasted pepitas, and add the Greek yogurt before serving.

Ingredients

• 🦐 5 ounces peeled and deveined raw shrimp
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• 🌽 2 6-inch corn tortillas
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• 🫘 1/2 cup canned black beans, drained and rinsed
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• 🥑 1/3 medium avocado, sliced
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• 🥬 1 cup shredded green cabbage
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• 🍅 1/2 cup salsa fresca
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• 🧄 3 garlic cloves, finely minced
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• 🍋 1 tablespoon fresh lime juice
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• 🫒 2 teaspoons olive oil
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• 🧂 1/4 teaspoon salt
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Directions

1. Drain and rinse the black beans, then place them in a small saucepan over medium-low heat and warm for 3 to 4 minutes, stirring once or twice, until steaming; keep them covered off the heat.
2. Heat the olive oil in a 10-inch skillet over medium heat for about 1 minute, until it shimmers.
3. Add the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.
4. Season the shrimp with the salt, add them to the skillet, and cook over medium heat for 2 minutes on the first side.
5. Flip the shrimp and cook for 1 to 2 minutes more, until opaque, pink, and curled into a loose C shape; remove the skillet from the heat and stir in the lime juice.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, until flexible and lightly toasted.
7. Divide the shrimp between the tortillas, then top each taco with cabbage, avocado, and salsa fresca.
8. Serve the warm black beans alongside the tacos and eat immediately.

Ingredients

• 🍗 5 ounces boneless, skinless chicken breast
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• 🌽 1 1/4 cups canned white hominy, drained and rinsed
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• 🌶️ 3 dried red chiles, such as 2 guajillo chiles and 1 ancho chile
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• 🧄 2 garlic cloves
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• 🧅 1/4 cup white onion, plus 2 tablespoons finely diced onion for serving
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• 🥬 1 cup thinly sliced green cabbage
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• 🌱 3 radishes, thinly sliced
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• 🍋 1/2 lime, cut into wedges
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• 🫓 2 baked corn tostada shells
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• 🫗 1 1/2 teaspoons avocado oil
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Directions

1. Preheat the oven to 350°F and place the baked tostada shells on a baking sheet to warm for 5 minutes while you prepare the pozole.
2. Heat a dry 10-inch skillet over medium heat, toast the dried chiles for 30 seconds per side until fragrant and slightly softened, then transfer them to a bowl of hot water to soak for 10 minutes.
3. Blend the softened chiles, garlic cloves, 1/4 cup white onion, and 1 cup water until smooth, about 1 minute; pour the chile mixture through a fine-mesh strainer into a bowl, pressing on the solids with a spoon.
4. Heat the avocado oil in a 3-quart saucepan over medium heat until it shimmers, about 1 minute, then add the strained chile sauce and cook, stirring often, until it darkens slightly and smells rich, 5 minutes.
5. Add the chicken breast, hominy, and 2 1/2 cups water to the saucepan, stir, and bring the pozole to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover the saucepan, and simmer until the chicken reaches 165°F in the thickest part and the broth is richly colored, 20 to 25 minutes.
7. Transfer the chicken to a plate, rest it for 5 minutes, shred it with two forks, and return it to the simmering broth.
8. Ladle the pozole into one large bowl and top with the sliced cabbage, radishes, and diced onion; serve immediately with the lime wedges and warmed tostadas.
9. Squeeze lime over the bowl and break pieces of tostada into the pozole as you eat.

Ingredients

• 🥣 1 cup 2% Greek yogurt
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• 🍫 1 tablespoon unsweetened cocoa powder
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• 🍯 1 teaspoon honey
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• 🌿 1/2 teaspoon ground cinnamon
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• 🥜 1/2 teaspoon finely chopped pecans
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Directions

1. Spoon the Greek yogurt into a small serving bowl and smooth the surface with the back of a spoon.
2. Add the cocoa powder and ground cinnamon to the bowl, then stir for 30 to 45 seconds until the mixture is evenly chocolate-colored and no dry cocoa remains.
3. Drizzle the honey over the yogurt and gently fold it in 4 to 5 times, leaving a few visible honey swirls.
4. Sprinkle the chopped pecans over the top and serve immediately, or refrigerate the finished bowl for up to 2 hours for a colder, firmer texture.

Ingredients

• 🥚 2 large eggs
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• 🌶️ 1 medium poblano pepper, about 3 ounces
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• 🧅 1/4 cup finely chopped white onion
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• 🧀 2 ounces queso Oaxaca, shredded or torn into small pieces
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• 🫘 3/4 cup canned black beans, drained and rinsed
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• 🍅 1/3 cup salsa
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• 🫒 1 teaspoon olive oil
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• 🧂 1/4 teaspoon salt
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Directions

1. Preheat the broiler to high and position an oven rack about 6 inches below the broiler.
2. Place the poblano on a foil-lined baking sheet and broil until the skin is blistered and blackened, about 4 to 5 minutes per side, turning it with tongs.
3. Transfer the roasted poblano to a bowl, cover it tightly, and let it steam for 10 minutes.
4. Peel away the loose skin, remove the stem and seeds, and slice the poblano into thin strips.
5. Heat the olive oil in a 10-inch nonstick skillet over medium heat for about 1 minute, then add the onion and poblano strips and sauté until the onion is soft and lightly golden, 4 to 5 minutes; transfer the rajas to a plate.
6. Warm the drained black beans in a microwave-safe bowl for 60 to 90 seconds, stirring once, until hot.
7. Whisk the eggs and salt in a bowl until fully blended and slightly foamy.
8. Wipe out the skillet, return it to medium-low heat, pour in the eggs, and cook for 2 to 3 minutes until the edges are set and the center is still slightly wet; add the rajas, black beans, and queso Oaxaca over one half of the omelet and cook for 1 to 2 minutes until the cheese begins to melt.
9. Fold the empty half over the filling, slide the omelet onto a plate, let it rest for 1 minute, and spoon the salsa over the top before serving.

Ingredients

• 🥩 5 ounces 93% lean ground beef
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• 🍚 1/3 cup cooked white rice, cooled
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• 🥚 1 large egg
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• 🍅 1 1/2 cups no-salt-added crushed tomatoes
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• 🥔 4 ounces Yukon Gold potato, cut into 1/2-inch cubes
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• 🥒 1 cup zucchini, cut into 1/2-inch pieces
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• 🥕 1/2 cup carrot, cut into thin slices
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• 🌿 2 tablespoons fresh mint, finely chopped
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• 🫒 2 1/2 teaspoons olive oil
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Cut the potato, zucchini, and carrot as directed, and finely chop the mint; reserve 1 tablespoon of the mint for garnishing.
2. Combine the ground beef, cooked rice, egg, 1 tablespoon of the chopped mint, and 1/4 teaspoon of the salt in a medium bowl, mixing gently with clean hands until just combined.
3. Shape the mixture into 6 small meatballs, each about 1 1/2 inches wide, and place them on a plate.
4. Heat the olive oil in a 3-quart saucepan over medium heat until it shimmers, about 1 minute.
5. Add the meatballs and cook, turning gently with tongs every 2 minutes, until lightly browned on several sides, about 6 minutes total; they do not need to be fully cooked yet.
6. Pour in the crushed tomatoes, add the potato and remaining 1/4 teaspoon salt, and stir carefully; raise the heat to medium-high and bring the broth to a gentle boil, about 4 minutes.
7. Reduce the heat to medium-low, cover, and simmer for 12 minutes, then add the zucchini and carrot, cover again, and simmer for 10 to 12 minutes more, stirring once gently, until the vegetables are tender and the meatballs reach 160°F in the center.
8. Turn off the heat, uncover, let the soup rest for 3 minutes, and serve in a bowl topped with the reserved fresh mint.

Ingredients

• 🥩 5 ounces trimmed beef chuck roast, cut into 1/4-inch slices
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• 🌶️ 1/3 cup prepared red chile birria sauce
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• 🥣 1 1/2 cups low-sodium beef broth
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• 🌮 3 6-inch corn tortillas
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• 🧅 1/4 medium white onion, finely diced
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• 🧄 2 garlic cloves, minced
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• 🌿 1/4 cup fresh cilantro leaves, chopped
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• 🍋 1 lime, cut into wedges
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• 🫗 1 teaspoon canola oil
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• 🧀 1 ounce Oaxaca cheese, shredded
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Directions

1. Pat the beef dry with paper towels, then cut it into 1/4-inch slices so it cooks quickly and evenly.
2. Heat the canola oil in a 10-inch skillet or small Dutch oven over medium-high heat, about 375°F, until it shimmers; sear the beef in a single layer for 2 minutes per side, then transfer it to a plate.
3. Add the birria sauce, beef broth, and garlic to the same pan, scrape up the browned bits, and bring the liquid to a gentle simmer over medium heat, about 195°F to 205°F.
4. Return the beef to the pan, cover, and simmer over low heat for 25 to 30 minutes, stirring once halfway through, until the beef is tender and easily separates when pressed with a fork.
5. Transfer the beef to a bowl, shred it with two forks, and let it rest for 5 minutes while you keep the braising liquid hot.
6. Ladle 1 cup of the hot braising liquid into a serving cup for the consommé, then dip each tortilla briefly into the remaining chile-stained liquid.
7. Heat a clean 10-inch skillet over medium heat, about 350°F, place the dipped tortillas in the skillet, sprinkle the Oaxaca cheese and shredded beef over one half of each tortilla, and cook for 1 to 2 minutes until the bottoms are lightly crisp and the cheese begins to melt.
8. Fold each tortilla over the filling and cook for 1 minute per side, flipping once, until both sides are crisp and the cheese is fully melted.
9. Serve the tacos immediately with the diced onion, cilantro, and lime wedges, alongside the cup of consommé for dipping.

Ingredients

• 🥑 2 1/4 ounces ripe avocado flesh
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• 🌽 1 1/4 6-inch corn tortillas
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• 🍅 2 tablespoons finely diced Roma tomato
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• 🧅 1 tablespoon finely diced red onion
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• 🌿 1 tablespoon chopped fresh cilantro
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• 🍋 1 tablespoon fresh lime juice
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Heat the oven to 400°F and position a rack in the center.
2. Cut the corn tortillas into 10 wedges total using a sharp knife.
3. Arrange the tortilla wedges in a single layer on a baking sheet with the edges not touching.
4. Bake the tortilla wedges at 400°F for 5 minutes, until the edges begin to curl and the centers look dry.
5. Flip each tortilla wedge and bake for 3 to 5 minutes more, until lightly golden and crisp; watch closely during the final minute so they do not burn.
6. Place the avocado flesh, lime juice, and kosher salt in a small bowl and mash with a fork for 1 to 2 minutes, leaving a few small pieces for texture.
7. Fold the tomato, red onion, and cilantro into the mashed avocado until evenly distributed.
8. Let the chips cool on the baking sheet for 2 minutes, then serve them with the guacamole.

Ingredients

• 🌽 2 dried corn husks
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• 🌽 1/2 cup masa harina
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• 💧 3 cups water
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• 🍗 4 ounces cooked boneless, skinless chicken breast, shredded
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• 🌶️ 1/2 cup salsa roja
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• 🥑 1/4 medium avocado, sliced
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• 🍊 1 small orange
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• 🫒 1 teaspoon olive oil
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• 🧂 1/4 teaspoon kosher salt
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• 🌿 1/4 teaspoon ground cumin
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Directions

1. Place the corn husks in a large bowl, cover them with 1 cup of the water, and let them soak for 20 minutes until flexible.
2. Stir the masa harina, 1/2 cup of the remaining water, olive oil, salt, and cumin in a bowl until a soft, spreadable dough forms, then let it rest for 5 minutes.
3. Drain the husks and pat them dry, then spread half of the masa down the center of each husk, leaving a 1-inch border at the sides and the narrow end uncovered.
4. Place half of the shredded chicken down the center of each masa portion, fold the sides of each husk over the filling, and fold the narrow end upward to form two sealed tamales.
5. Pour the remaining water into a pot, place a steamer rack above the water, and bring the water to a boil over high heat while keeping the water below the rack.
6. Stand the tamales upright on the rack with the folded ends down, cover the pot, reduce the heat to medium, and steam for 25 to 30 minutes until the masa is firm and pulls cleanly away from the husks.
7. Warm the salsa roja in a small saucepan over medium-low heat for 3 to 4 minutes, stirring once or twice, until steaming but not boiling.
8. Let the tamales rest for 5 minutes, then unwrap them and serve with the warm salsa, sliced avocado, and peeled orange segments.

Ingredients

• 🫒 1 teaspoon olive oil
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• 🧅 1/4 cup diced yellow onion
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• 🌶️ 1/2 cup diced poblano pepper
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• 🥒 1 1/2 cups chopped zucchini
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• 🌽 1/3 cup corn kernels
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• 🍅 1/2 cup diced tomato
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• 🫘 2/3 cup canned pinto beans, drained and rinsed
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• 🧀 1 1/2 ounces crumbled queso fresco
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• 🫓 2 small corn tortillas
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Drain and rinse the pinto beans in a fine-mesh strainer, then place them in a microwave-safe bowl and set them aside.
2. Heat a 10-inch skillet over medium heat for 1 minute, add the olive oil, and warm it until it shimmers.
3. Add the onion and poblano and sauté over medium heat for 3 to 4 minutes, stirring every minute, until the onion looks translucent and the poblano is slightly softened.
4. Add the zucchini, corn, and salt, then cook over medium heat for 5 to 6 minutes, stirring every 1 to 2 minutes, until the zucchini is tender but still holds its shape and the corn is hot.
5. Stir the tomato into the skillet and cook for 2 to 3 minutes over medium heat, stirring once, until the tomato softens and the vegetables look lightly glossy but are not watery.
6. Microwave the beans uncovered for 60 to 90 seconds, stirring halfway through, until steaming hot; alternatively, warm them in a small saucepan over low heat for 3 to 4 minutes, stirring twice.
7. Turn off the skillet heat, sprinkle the queso fresco over the calabacitas, and let the mixture rest for 1 minute so the cheese warms without fully melting.
8. Warm the tortillas in a dry skillet over medium heat for 30 to 45 seconds per side, flipping once, until flexible and lightly toasted in spots.
9. Spoon the hot beans beside the calabacitas, serve the tortillas alongside, and eat immediately.

Ingredients

• 🌶️ 1 large poblano pepper
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• 🫒 1 teaspoon olive oil
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• 🧅 1/4 cup finely diced yellow onion
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• 🧄 1 garlic clove, minced
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• 🦃 6 ounces 93% lean ground turkey
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• 🍅 1/2 cup plain tomato sauce
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• 🌿 1 teaspoon ground cumin
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• 🍚 3/4 cup cooked white rice
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• 🧀 1 1/4 ounces shredded part-skim mozzarella or Oaxaca cheese
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Heat the oven to 425°F and line a small baking sheet with foil.
2. Place the poblano on the baking sheet and roast for 20 to 25 minutes, turning it halfway through, until the skin is blistered and charred in spots and the pepper is tender.
3. Transfer the roasted poblano to a bowl, cover it, and let it steam for 5 minutes; peel away the loose skin, cut one lengthwise slit, and remove the seeds without separating the pepper halves.
4. Heat the olive oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute, then cook the onion for 3 to 4 minutes until softened and lightly translucent.
5. Add the garlic and ground turkey, sprinkle in the cumin and salt, and cook over medium heat for 6 to 8 minutes, breaking the turkey into small pieces and stirring until no pink remains and it reaches 165°F.
6. Pour the tomato sauce into the skillet, stir, and simmer over medium-low heat for 3 minutes until hot and slightly thickened.
7. Spoon about 2 tablespoons of the tomato sauce into a small baking dish, stir the cooked rice into the remaining turkey mixture, and carefully fill the poblano with the rice mixture.
8. Place the stuffed poblano in the baking dish, top it with the cheese, and bake at 425°F for 8 to 10 minutes until the cheese is melted and lightly browned.
9. Let the chile relleno rest for 3 minutes, then serve it over the tomato sauce while hot.

Ingredients

• 🍓 1 cup fresh strawberries, rinsed and hulled
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• 🥣 6 ounces plain 2% Greek yogurt
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• 🍯 1 teaspoon honey
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• 🌼 1/2 teaspoon vanilla extract
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• 🟤 1/8 teaspoon ground cinnamon
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Directions

1. Rinse the strawberries under cool running water, drain them well, and pat them dry with a clean towel.
2. Hull the strawberries and slice them into bite-size pieces.
3. Stir the Greek yogurt, honey, and vanilla extract together in a small bowl until smooth and evenly sweetened, about 30 seconds.
4. Spoon the sliced strawberries over the yogurt mixture.
5. Dust the top evenly with the cinnamon.
6. Serve immediately, or chill the bowl for 5 to 10 minutes for a colder, more refreshing texture.