Type what you have

Ingredients

• ✓ salt
• pork shoulder
• black pepper
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ salt
• water
• cassava flour
• vegetable oil

Instructions

1. 1 Prepare a tortilla press with 2 pieces of parchment paper. Set aside.
2. 2 Pour warm water into a bowl and stir in salt until it dissolves.
3. 3 Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
4. 4 Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
5. 5 Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

By Buckwheat Queen

Ingredients

• ✓ salt
• corn masa flour
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
2. 2 Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
3. 3 Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

By lil-chef

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• water
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ salt
• orange
• cumin
• chipotle pepper
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ salt
• tomato
• green chile pepper
• chicken broth
• brown rice

Instructions

1. 1 Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

By patriotizm

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• shortening
• lard
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ salt
• potato
• black pepper
• vegetable oil
• soy chorizo
• corn tortilla

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
2. 2 Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
3. 3 Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
4. 4 Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

By gem

Ingredients

• ✓ salt
• tomatillo
• serrano chile pepper
• onion
• garlic

Instructions

1. 1 Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
2. 2 Pour the cooked vegetables into a blender, and blend until smooth.

By Sherbear1

Ingredients

• ✓ salt
• onion powder
• garlic powder
• chipotle chile powder
• brown sugar
• pork tenderloin

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Ingredients

• ✓ salt
• beef rump roast
• pork loin roast
• black pepper
• green enchilada sauce
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Ingredients

• ✓ salt
• corn muffin mix
• sweet cream-style corn
• butter
• white sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
3. 3 Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

By Yoly

Ingredients

• ✓ salt
• chicken
• tomatillo
• red chile pepper
• california chile pod
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (200 degrees C).
2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Ingredients

• ✓ salt
• masa harina
• water
• all-purpose flour
• baking powder
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ salt
• long grain white rice
• water
• chicken bouillon granules
• lime juice
• cilantro

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ salt
• ground beef
• tomato soup
• taco shell
• lettuce
• tomato
• cheddar cheese

Instructions

1. 1 Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
2. 2 Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
3. 3 Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.

By Campbell's Kitchen

Ingredients

• ✓ salt
• tomato
• onion
• serrano chile
• cilantro
• lime juice

Instructions

1. 1 In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

By Sandra

Ingredients

• ✓ salt
• roma tomato
• serrano pepper
• onion
• cilantro
• garlic

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Ingredients

• ✓ salt
• costeno amarillo chile pepper
• tomatillo
• garlic
• onion
• cilantro

Instructions

1. 1 In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
2. 2 Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
3. 3 Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
4. 4 Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

By S.B.

Ingredients

• ✓ salt
• pinto bean
• onion
• garlic
• jalapeno pepper
• black pepper

Instructions

1. 1 Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
2. 2 Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

By Riley

Ingredients

• ✓ salt
• onion
• pork shoulder roast
• pepper
• green salsa
• cilantro
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ salt
• black pepper
• cayenne pepper
• chicken breast
• olive oil
• red onion
• lime juice
• avocado

Instructions

1. 1 Stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper in a small bowl until well combined; rub evenly into chicken breasts.
2. 2 Heat olive oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stir together onion, avocado, and lime juice in a medium bowl until combined; season with salt and pepper. Spoon over chicken breasts to serve.

By emarika

Ingredients

• ✓ salt
• dark mexican beer
• avocado oil
• onion
• cilantro
• pepper
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ salt
• corn tortilla
• vegetable oil
• egg
• black pepper
• green taco sauce
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
2. 2 Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

By Christina Bleeker

Ingredients

• ✓ salt
• ground sirloin
• cheddar cheese
• flour tortilla
• tomato
• green leaf lettuce
• red onion
• dill pickle

Instructions

1. 1 Divide beef into 4 equal parts; form each part into a thin half-moon-shaped patty, shaped to fill half a tortilla. Season patties with salt and black pepper.
2. 2 Heat a 10-inch, nonstick skillet over medium-high heat. Add patties; cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
3. 3 Top each patty with ¼ cheese towards end of cooking time; cook until cheese melts. Transfer cheeseburgers to a plate; keep warm.
4. 4 Warm tortillas in a microwave for 10 seconds.
5. 5 Place 1 cheeseburger on one half 1 tortilla; top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half. Repeat with remaining 3 cheeseburgers, tortillas, tomato slices, lettuce leaves, onion rings, and pickle slices.

By Mission Foods

Ingredients

• ✓ salt
• pork sausage
• fennel seed
• sage
• black pepper
• poblano pepper
• cream cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ salt
• corn
• cream-style corn
• corn muffin mix
• sour cream
• butter
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By ALMOSTEXACTLY

Ingredients

• ✓ salt
• tomato
• red onion
• cilantro
• white vinegar
• sugar
• pepper

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ salt
• tomatillo
• tomato
• serrano chile pepper
• chile de arbol pepper
• garlic
• pork stew meat

Instructions

1. 1 Cook tomatillos, tomatoes, serrano peppers, chile de arbol peppers, and 3 whole garlic cloves in a saucepan over medium-low heat until mixture is juicy and peppers are tender, about 10 minutes. Remove and discard garlic cloves.
2. 2 Pour mixture into a blender and blend until smooth, about 1 minute. Mince 1 garlic clove and mix into sauce. Season with salt and set aside.
3. 3 Mince remaining garlic clove and place into a skillet. Add pork, cover the skillet, and cook over medium heat, stirring occasionally, until pork is no longer pink and the juices run clear, stirring often, about 30 minutes. Pour blended tomatillo sauce into the skillet, reduce the heat, and simmer, stirring often, until pork is tender, 5 to 10 more minutes. An instant-read thermometer inserted into the pork should read at least 145 degrees F (63 degrees C).

By Eny

Ingredients

• ✓ salt
• beef tongue
• onion
• jalapeno pepper
• garlic
• tomato
• vegetable oil

Instructions

1. 1 Add tongue, 1/2 chopped onion, 3 tablespoons salt, 1 jalapeño, and garlic cloves to a large pot filled with water to cover tongue by several inches; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove tongue from pot; allow to cool. Reserve cooking liquid. When tongue cool enough to handle, peel off tough outer skin; shred meat using two forks.
2. 2 Bring a large saucepan of water to a boil over high heat. Add whole tomatoes and remaining 2 jalapeños; boil until tender. Transfer tomatoes and jalapeños to a blender; purée until smooth.
3. 3 Heat vegetable oil in a large skillet over medium heat. Stir in remaining 1/2 chopped onion; cook until softened and translucent, about 5 minutes. Stir in shredded tongue and puréed tomato mixture; bring to a simmer, stirring occasionally, then pour in 2 cups reserved cooking liquid. Cook and stir until liquid evaporated, leaving moist, flavorful meat, about 20 minutes.

By Java_Girl