★ THE WALL (OF NACHOS) ★
MEXICAN
35 recipes in the collection.
Bigly Beef Enchiladas
Ground beef enchiladas rolled in corn tortillas, smothered in homemade red chile sauce, topped with melty cheese, and baked until bubbling at the edges.
The Best Birria Tacos
Slow-braised beef chuck and short rib birria with chiles, spices, and a rich red consommé for dipping. Crispy quesabirria tacos in under 4 hours.
The Best Black Beans
Slow-simmered dried black beans with onion, garlic, cumin, and smoked paprika, finished with lime and cilantro. Better than any can, by a mile.
The Best Burritos
Big, tight, golden-seared burritos with seasoned rice, drained black beans, charred chicken, melty cheese, and a quick lime crema. No leaks.
The Best Carne Asada
Citrus-marinated skirt steak grilled hot and fast, then sliced thin against the grain. Smoky, charred, juicy carne asada ready in 30 minutes.
Bigly Carnitas
Slow-braised pork shoulder finished crispy under the broiler with orange, garlic, and bay. Tender, juicy, golden-edged carnitas in three hours.
Tremendous Cheese Enchiladas
Classic Tex-Mex cheese enchiladas with from-scratch red chile gravy, dipped corn tortillas, and a blend of sharp cheddar and Oaxaca cheese.
Bigly Chicken Burritos
Hand-rolled chicken burritos packed with seasoned chicken, rice, black beans, cheese, and salsa, then crisped in a pan until golden.
The Best Chicken Enchiladas
Saucy rolled chicken enchiladas in a homemade red chile sauce, blanketed in melted cheese and finished with crema and cilantro. Pan-to-table in an hour.
Tremendous Chicken Fajitas
Sizzling chicken thigh fajitas with charred peppers and onions, smoky spice rub, and warm flour tortillas. On the table in 25 minutes flat.
Huge Chicken Mole
Rich, smoky chicken mole poblano with three dried chiles, toasted nuts, warm spices, and a touch of dark chocolate. Deep, complex, weeknight-doable.
Huge Chicken Tinga
Smoky shredded chicken tinga simmered in a chipotle-tomato sauce with caramelized onions. Perfect for tacos, tostadas, or eating straight from the pan.
The Best Chilaquiles
Crispy tortilla chips simmered in bright salsa verde, topped with fried eggs, queso fresco, crema, and onion. The ultimate Mexican breakfast.
The Greatest Chile Verde
Slow-braised pork shoulder in a fire-roasted tomatillo, poblano, and jalapeno sauce. Tender, tangy, deeply savory. Serve with warm tortillas and rice.
Tremendous Chimichangas
Crispy golden chimichangas stuffed with seasoned shredded chicken, cheese, and green chiles. Fried until shatter-crisp. Twenty-five minutes start to finish.
Huge Fish Tacos
Crispy Baja-style beer-battered fish tacos with cabbage slaw, creamy lime sauce, and warm corn tortillas. Frying takes minutes, the eating takes seconds.
The Greatest Guacamole
Five-ingredient classic guacamole with hand-mashed Hass avocados, fresh lime, white onion, cilantro, and a kick of serrano. Done in five minutes.
The Best Mexican Pizza
Crispy fried flour tortillas layered with refried beans, seasoned beef, salsa, melted cheese, and fresh toppings. The homemade version that beats the drive-thru.
Huge Mexican Rice
Fluffy, separated, restaurant-style Mexican rice toasted in oil with tomato, garlic, and broth. The kind that actually has flavor.
Tremendous Mexican Street Corn
Grilled corn on the cob slathered in mayo and crema, rolled in cotija cheese, dusted with chile and lime. The authentic Mexican street-vendor classic.
The Greatest Nachos
Sheet-pan beef nachos layered with melted cheese, refried beans, pico, jalapeños, and crema. Every chip loaded. Twenty-five minutes start to finish.
The Best Pico de Gallo
Bright, fresh pico de gallo with ripe tomatoes, white onion, jalapeño, cilantro, and lime. Ten minutes, five ingredients, no plastic tub required.
Huge Pork Tamales
Slow-braised pork shoulder in red chile sauce, wrapped in masa and corn husks, steamed until tender. The classic celebration tamale, made for a crowd.
Bigly Quesadillas
Buttery, golden-crisp quesadillas with stretchy melted Oaxaca cheese, caramelized onions, and a quick chipotle crema. Done in 15 minutes.
The Greatest Queso Dip
Silky, smooth, restaurant-style white queso dip made with real cheese, a quick roux, green chiles, and roasted jalapeño. Stays pourable for an hour.
Tremendous Refried Beans
Creamy stovetop refried pinto beans cooked in bacon fat with onion, garlic, and warm spices. Smashed to silky perfection in twenty-five minutes.
Bigly Salsa Verde
Bright, smoky salsa verde with charred tomatillos, jalapeños, garlic, and cilantro. Fifteen minutes, blender to bowl. Goes on absolutely everything.
Tremendous Shrimp Tacos
Charred chile-lime shrimp tacos on warm corn tortillas with quick chipotle crema, crunchy cabbage slaw, and a generous squeeze of lime.
Bigly Sopapillas
Puffy, golden-fried sopapillas with crisp shells and pillowy interiors. Served hot with honey and cinnamon sugar. The classic New Mexico finish.
The Best Spanish Rice
Toasted long-grain rice simmered in tomato, garlic, and chicken broth. Fluffy, fragrant, never mushy. The Mexican-restaurant side, made better at home.
The Best Tacos
Marinated skirt steak tacos with charred tortillas, fresh pico, and a squeeze of lime. Sears in 4 minutes, eats in 30 seconds.
Huge Tacos al Pastor
Achiote-marinated pork shoulder seared until charred, served on warm corn tortillas with grilled pineapple, onion, and cilantro. Restaurant-quality at home.
Tremendous Tamales
Classic pork tamales with red chile sauce and pillowy whipped masa, steamed in corn husks. Makes 30 — eat now, freeze the rest, thank me later.
The Best Tortilla Soup
Smoky chicken tortilla soup built on charred tomato, dried chile, and a tortilla-thickened broth. Topped with crispy tortilla strips, avocado, and cotija.
Tremendous Tres Leches Cake
Classic Latin American sponge cake soaked in three milks — evaporated, sweetened condensed, and heavy cream — topped with whipped cream and cinnamon.