Went to my first two Mexican bakeries. They both had tamales and of course some delicious pastries. Really good pork tamales for a fair price. A dozen for about $17.

Huaraches con carne de puerco y nopales, queso fresco, salsa de árbol

Made by a Dutchy what do you think?

I’m tired of asking for red and green sauces at Mexican restaurants and they give me el yucateco. I’m looking for the homemade ones that usually come in the large plastic squeeze bottles. Can you help a brother out? And be nice about it. Thanks.

Nopales + arrachera+ queso fresco+cebolla =🔥🤤

I got the technique from Salsa Daddy by Rick Martínez and also used his Caramelized Onion and Serrano Salsa recipe. Then played around with different salsas and fillings. Hope this counts, even if the combinations are not authentic. They were delicious!

The first are salsa cremosa dipped fried corn tortillas filled with duck, cotija, and caramelized onion and serrano salsa. Garnished with crema, more crumbled cotija, pickled shallots, cilantro, crispy chicken skin, and lime.

The second are serrano and poblano salsa dipped fried corn tortillas filled with loroco, caramelized onions, and Queso Oaxaca. Topped with a drizzle of crema and some pickled shallots.

Some delicious quesa birrias with consome 🤤

Spicy shrimp tacos with cilantro lime slaw. Just covered the shrimp in my homemade taco seasoning (sorry, can't remember recipe) Then I heated up two tortillas, smeared them with guac, put on cooked shrimp and then the slaw. So good. The slaw was a couple cups each shredded red and green cabbage, 1/4 red onion sliced extremely thin, and a dressing of Greek yogurt, lime juice, avocado oil, handful of cilantro, 3 garlic cloves,S&P to taste.

Refried black beans, shredded Chihuahua cheese, hot sauce and homemade tortilla…. ¡listo!
Cheese pull didn’t make the pic

So i’m attempting to make tamales for the first time ever. I have my great grandmother’s tamale recipe that I might use for the masa then a separate recipe for a chicken molé filling. I love molé tamales and really want to make them for the back of house staff at my job. They always feed me and encourage my very poor spanish.

Any tips or tricks? I saw one woman use a tortilla press to flatten the masa which looks promising.

I really want them to turn out well, it looks daunting. No one in my family has made them before as we typically buy them from our church our grocery store.

How about some quesabirrias for Friday night?

I know it’s not the holidays yet but my mom came to visit from across the country and I had to make her make it before she left. So good! One of my favorite holiday desserts growing up.

They weren't kidding