Step 1

In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.

Step 2

Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.

Step 3

With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side. Store the finished tortillas wrapped in a clean kitchen towel or tortilla container as you work.

Step 4

In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.

Step 5

Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.

Step 6

With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side. Store the finished tortillas wrapped in a clean kitchen towel or tortilla container as you work.

Step 7

Bring a medium pot of water to boil and add the tomatillos, serrano peppers, onion, and garlic. Boil for 7-10 min until the tomatillos turn pale green and soften.

Step 8

Using a slotted spoon, transfer the boiled ingredients to a blender. Reserve the cooking water.

Step 9

Add the cilantro, salt, and cumin (if using) to the blender.

Step 10

Blend the mixture, adding the reserved cooking water 1 Tbsp at a time, until it reaches your desired consistency. It should be smooth but not runny.

Step 11

Taste and adjust the salt or heat level, adding more serrano peppers if necessary and blending again.

Step 12

Pour the salsa verde into a bowl or jar. Allow it to cool completely if serving later, or serve immediately for warm salsa.

Step 13

Store in an airtight container in the refrigerator for up to 1 week.

Step 14

In a dry skillet over medium heat, toast the guajillo and arbol chilies for 30-60 seconds per side until aromatic, but avoid burning. Remove and set aside.

Step 15

In the same skillet, char the tomatoes, onion, and garlic for about 5-7 min, turning occasionally, until softened and blistered.

Step 16

Bring 1 cup of water to a simmer in a small pot. Add the toasted chilies and simmer for 5 min until softened. Remove from heat and reserve the soaking water.

Step 17

Transfer the charred vegetables and softened chilies to a blender. Add the cilantro, salt, cumin (if using), and a few Tbsp of the chili soaking water.

Step 18

Blend until smooth, adding more soaking water or regular water as needed to reach your desired consistency.

Step 19

Taste and adjust the seasoning, blending again if necessary.

Step 20

Pour the salsa roja into a bowl or jar. Serve immediately or let it cool before storing in the refrigerator for up to 1 week.

Step 21

Put a spoonful of refried beans and a sprinkle of shredded chihuahua cheese in a warm flour tortilla (see recipe above).

Step 22

Fold the burrito and serve warm.

Step 23

Heat the lard in a large skillet over medium heat until shimmering.

Step 24

Add the diced onion, minced garlic, arbol chiles, and epazote leaves (if using) to the skillet. Sauté for 30 seconds, stirring constantly, until aromatic.

Step 25

Add the cooked pinto beans and about 1 cup of their reserved cooking liquid to the skillet.

Step 26

Mash the beans with a potato masher or the back of a wooden spoon, mixing them thoroughly with the toasted aromatics.

Step 27

Cook over medium heat, stirring and mashing continuously, until the beans are smooth and creamy or reach your desired consistency. Add more reserved liquid, a few Tbsp at a time, if needed.

Step 28

Season with salt to taste and serve warm.

Step 29

In a large pot, boil the jalapeños, onion, and garlic in enough water to cover them. Cook for 10-12 min until the jalapeños are tender. Drain and set aside.

Step 30

Transfer the boiled jalapeños, onion, and garlic to a blender. Add the vinegar, milk, and salt.

Step 31

Blend on medium speed, slowly streaming in the oil, until the salsa is smooth and creamy. Adjust the consistency with more milk or water if needed.

Step 32

Taste and adjust seasoning, adding more salt or vinegar for balance.

Step 33

Pour the salsa into a container or jar and let it cool to room temperature.

Step 34

Store in the refrigerator for up to 1 week. Shake or stir before serving.

Step 35

Stuff the roasted and peeled Anaheim peppers with Chihuahua cheese, ensuring they’re securely sealed.

Step 36

In a clean mixing bowl, beat the egg whites to stiff peaks using a whisk or hand mixer.

Step 37

Gently whisk in the egg yolks, one at a time, until fully combined.

Step 38

Sift the flour over the egg mixture and gently fold it in until just incorporated. Do not overmix to maintain the batter's fluffiness.

Step 39

Lightly dust each stuffed chile with flour, shaking off any excess. This helps the batter adhere better.

Step 40

Heat the oil in a frying pan to 365-375°F (185-190°C).

Step 41

Dip each floured chile into the egg batter, ensuring it’s evenly coated, then carefully place it in the hot oil.

Step 42

Fry the chiles in batches, turning occasionally, until golden brown and crisp, about 3-4 min per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 43

In a pan over medium heat, sauté the vegetables in the oil for 3-4 min until softened.

Step 44

Stir in the machaca, allowing the vegetable and oil mixture to rehydrate it for about 2 min.

Step 45

Crack in the eggs and cook, stirring, for 1-2 min until the eggs are fully cooked.

Step 46

Spoon the machaca mixture onto a warm flour tortilla, fold it up, and CRUSH!

Step 47

In a blender, combine the chipotle peppers, pickled jalapeños with brine, and the reserved bean cooking liquid. Blend until smooth and set aside.

Step 48

In a large skillet over medium heat, sauté the chorizo until it begins to render its fat. Add the diced onion and cook until softened, adding bacon fat or oil if needed.

Step 49

Stir in the cooked pinto beans and simmer for 3-4 min to heat through.

Step 50

Pour the blended chipotle and jalapeño mixture into the skillet. Stir well to combine and simmer for another 5 min, allowing the flavors to meld.

Step 51

Use an potato masher to smash the bean mixture until creamy, leaving some texture. Adjust the consistency with additional cooking liquid if needed.

Step 52

Lower the heat and stir in the shredded cheese. Cook gently until the cheese is fully melted and incorporated.

Step 53

Taste and adjust salt as necessary. Serve warm with tortillas, tostadas, or as a dip for chips.

Step 54

Blacken the serrano chiles and whole garlic cloves until tender, using a grill or a dry skillet over medium-high heat.

Step 55

Combine the blackened serrano chiles, garlic cloves, soy sauce, and lime juice in a blender.

Step 56

Begin blending on low speed, gradually increasing to high speed, until smooth.

Step 57

With the blender running, slowly drizzle in the blend oil to create an emulsification. Blend until fully emulsified and smooth.

Step 58

Reserve 1/4 cup of the marinade for serving, if desired, and pour the rest into a shallow dish or resealable bag.

Step 59

Add the skirt steak to the marinade, ensuring it is fully coated. Marinate for at least 2 hours or up to 8 hours in the refrigerator.

Step 60

Preheat a grill to high heat or prepare the broiler. For the broiler, rub most of the marinade off the steak before cooking to prevent burning.

Step 61

Grill or broil the steak for 3-4 min per side, or until charred on the outside and pink on the inside.

Step 62

Rest the steak for 5 min, then slice against the grain. Serve with the reserved marinade for extra flavor.

Step 63

Toast the guajillo and ancho chiles in a hot cast-iron skillet until fragrant, about 1-2 min. Transfer to a bowl, cover with 3 cups of hot water, and let hydrate for 20 min. Reserve the soaking liquid.

Step 64

Char the 6 garlic cloves for the sauce in the same skillet until lightly blackened. Set aside.

Step 65

Heat a large pot over medium-high heat. Add the lard or oil, then the pork cubes. Cook until browned on all sides.

Step 66

Add the diced onion to the pot and cook for 2 min. Stir in the sliced garlic and cook for another 2 min until fragrant.

Step 67

In a blender, combine the hydrated chiles, 2 cups of the reserved soaking liquid, charred garlic, salt, oregano, and cumin. Blend until smooth to create a rich chile puree.

Step 68

Pour the chile puree into the pot with the pork mixture. Add the bay leaves and chicken bouillon powder. Stir well to combine.

Step 69

Lower the heat to medium-low and simmer uncovered, stirring occasionally, until the pork is tender and the sauce has thickened, about 1-2 hours. Adjust seasoning with additional salt if needed.