Steps

1. Trim the fat and then cut the pork shoulder into large chunks and try to keep the pieces the same size to cook uniformaly. Cut the fat up to small pieces. 
2. Transfer everything into a bowl to season up. Add the kosher salt, ground pepper, cinnamon, ground cumin, chinese five spice, couple of bay leaves, garlic cloves, orange peel, the juice of the oranges, and the olive oil. Take a spoon and mix thoroughly.
3. Transfer into a 9x12 baking dish and make sure that everything is evenly distributed. Transfer this onto a sheet pan and warp tightly with heavy duty foil (twice), make sure itès really tight. Place in the middle of a preheated 275 F oven for about 3 1/2 hours or until the meat is fork tender.
4. Transfer the meat into a bowl, get rid of the garlic cloves, orange peel and bay leaves and keep the drained fat aside. Put the meat back into the pan and drizzle over some of the drained fat and put under a broiler for a few minutes until it crisps up

Steps

1. Put the corn masa flour in a bowl. Then, we add a pinch of salt and mix
2. Measure the water (between 1 and 1 1/2 cups) and start with one and a little bit more. Once you start kneading the dough you'll know whether you need more water or not. Continue kneading the dough making sure all the lumps are gone. Let it sit for 15-20 minutes to rest so it can get re-hydrated and the masa can be elastic when you form the tortillas.
3. After the dough rests, form the dough into 8 balls and start shaping into tortillas using a tortilla press or the bottom of a pan, place the dough ball between plastic sheets before pressing to avoid having it stick to the press or pan.
4. Preheat the griddle and make sure it's really really hot. Peel the tortillas from the plastic wrap carefully and slide into the hot griddle. If it sizzles, this tells you that the griddle is hot enough. Wait for the tortilla to get the edges a little bit translucent and once that happens turn it. Let the tortilla stay on the other side for about 1 minute until it starts bubbling, then turn it again and press in the middle and let the tortilla to puff by itself and wait a few seconds for the tortilla to get completely cooked before we take it out. Put the tortillas in a clean towl to keep warm

Steps

1. Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
2. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
5. Cut ball of dough into eight equal parts and cover until needed.
6. Roll out balls of dough either by hand or with a tortilla press.
7. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Steps

Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours.

Steps

Put all marinade ingredients in the blender or food processor and liquify.
Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
Refrigerate for at least 2 hours I leave it for about 10 hours.

Steps

1. Wash the rice with warm water but rinse it with cold water and then try to get it dry because we're going to fry it
2. Chop the onion and tomatoes in half, add to a food processor with 1 garlic clove and blend until pureed
3. In a wide frying pan, fry the rice with a bit of oil and 1 garlic clove on high heat (keep stirring) until it gets golden (few minutes)
4. Add the tomatoe/onion puree to the rice and stir well and keep frying for a few minutes
5. Add the hot chicken broth and stir well, add the serrano chile and cover. Lower the heat and cook for 15 minutes
6. Uncover and fluff a bit to redistribute the tomatoes among the rice, then cover and and cook for an additional 10-5 minutes until all the water is gone
7. Turn of the heat, cover and let it rest and cool off a bit

Steps

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Steps

1. Grind the spices into a fine powder. Chop the peppers (remove the seeds)
2. Mix the orange juice, vinegar, habanero peppers, add the spice powder, salt, garlic and blend
3. Add the juice of 5 lemons and a splash of tequila
4. Cut the pork shoulder into 2 inch squares, place in a large ziplock bag, pour in the blended mixture, close and mix well
5. Line the baking pan with the banana leaves or tin foil, drop in the marinated pork (and juices), cover with more banana leaves. Wrap the whole thing with tin foil (nice and tight)
6. Preheat oven to 325F and cook for 4 hrs

Steps

1. Preheat your oven to 375* F.
2. Take two garlic bulbs (you only need one for this recipe but you can save the other for another batch of salsa or try it on french bread tonight for dinner) and slice the top of the bulb off to expose the tips of all the cloves. Place the bulb on top of a piece of foil (cut side up).
   Drizzle with olive oil and then seal the foil up around the bulb.
   Place bulb directly on oven rack in the center of oven. Roast for 45 to 60 minutes.
   When you check the bulb after 45 minutes, you are hoping that bulb looks golden brown and the cloves are as soft as butter. If not, roast a little longer.
   When the garlic is done, take it out of the oven to cool.
3. Cut 1/2 of a small onion. Chop your onion nice and small.
4. Cut off the stem end and then cut the jalapeno in half length wise. Cut each halve in half again.
   This makes it easier to get the seeds and membrane out. Carefully slice out those seeds or leave them in if you're really brave and like it hot.
   Dice the jalapeno really small for this homemade salsa recipe.
5. The last thing to chop is the cilantro. Use as much or as little as you like. You can even substitue Italian parsley if you can't handle the cilantro.
   Either one will give this tomato salsa recipe a very fresh and delightful taste.
6. Get that whole bulb of garlic into the food processor.
   After you get all that garlic in the food processor,add the fire roasted tomatoes, the canned green chiles, the jalapeno peppers, the pinch of cumin, the salt, and the sugar.
7. Pulse just one or two times to get things mixed. When you feel you have the consistency the way you like it, stop.
8. Pour the salsa into your bowl and stir in the diced onion and cilantro. Cover and place in the refrigerator for an hour or more so those flavors can mingle.

Steps

1. In a medium pot add the chilis, 2 garlic colves and the onion, cover with water and bring to a boil. Cover and cook for 15 min
2. Add the tomatillos to the pot and cook until their color changes (getting yellowish). Turn off the heat and let them cool down
3. In a mortar, add the remaining garlic clove, 1/2 tsp of salt and pound the garlic clove. Add the cooked garlic cloves and pound as well. Finally add the chilis and mash them (be careful and cover your eyes)
4. In a food processor, add the cooked onion, the mashed garlic/chilis, the tomatillos, and the cilantro and blend (to your liking)
5. Taste and adjust for salt

Steps

Braise the Pork

1. Heat lard in a large heavy pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil. Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften.
2. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or with mortar and pestle.
3. Preheat oven to 250°. Transfer chile mixture to a blender; reserve pot. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes. Reserve ¼ cup purée for masa and set aside until ready to use. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot. Bring mixture to a boil, cover pot, and transfer to oven. Braise pork until very tender and it shreds easily, 2–2½ hours. Let cool 15 minutes, then skim fat from sauce; discard bay leaf.
4. Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. Stir in vinegar; let cool.
5. Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours.

Mix the Masa

1. Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.
2. Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 Tbsp. lard and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. lard should do it).

Fill the Husks

1. Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Using your hands, swirl husks in water to loosen any silks or dirt. Drain, rinse, and shake off excess water.
2. Place a husk on a work surface and gently stretch out wide end. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later). The width doesn’t have to be exactly 5", but if you go any narrower, your tamale might not cover the filling. This recipe makes about 30 tamales; prep a few extra husks in case some tear.
3. Arrange husk so wide end is closest to you. Spoon 2 heaping Tbsp. masa onto husk about 4" from the bottom. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. If you mess up, just scrape off masa and start over. Repeat with remaining husks and masa.
4. Keeping wide end closest to you, place 2 Tbsp. cold pork filling in the center of masa on each husk, forming a log that runs down the center. Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale. Set on a rimmed baking sheet seam side up. Repeat with remaining tamales.

Arrange and Steam the Tamales

1. Line a large heavy pot with husk scraps. Crumple a large sheet of foil to form a 3"-diameter ball. Place ball in center of pot. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales. Continue stacking tamales around the ball, leaning them against one another. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes.
2. Remove a tamale from pot; let cool 3 minutes. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.) Remove husk; if masa sticks to husk, it’s not ready. Carefully refold and return to pot. Cook 5 minutes more; check again. If husk peels back easily, tamales are done. Remove from heat, uncover, and let sit 10 minutes before unwrapping. Serve with salsa and lime wedges for squeezing over.