Add the rest of the ingredients: hominy, beans, salsa, chilies. Stir to combine, and reduce heat to medium-low. Simmer posole verde for about 15 minutes, stirring every once in awhile.

Serve as desired—as a soup or stew with fun toppings, with chips for dipping, in rice/burrito bowls, anything you like! Enjoy.

Notes:
• Don’t drain anything but the beans. Use the rest of the liquids!
• Let this simmer a bit longer for a thicker stew.
• I use mild salsa and chilies for kid palates, but add spice with either of those ingredients, or add hot sauce at the end!
• Stirring in leftover shredded meat of any kind wouldn’t be a bad thing.

Mix salt, chili and paprika in a small bowl or ramekin. Place salt mix onto a plate and dip glass rim into the salt mix. Turn glass to coat and repeat with other glass(es).

Add half the ice to each glass. Place 2 slices of jalapeno and the lime juice into a cocktail shaker. Muddle the jalapeño (I used the end of a wooden spoon).

Add tequila, stevia and remaining ice and shake to mix. Strain margarita into the rimmed glasses. Add a slice of jalapeño and some cilantro to each for garnish if desired.

Notes:
1. If you like your Low-Carb Margarita to be even more spicy, leave the shaken cocktail to stand for up to 5 minutes. This will allow more spice to develop. Alternatively, add an extra jalapeño slice to the cocktail shaker.
2. Add more or less stevia to achieve your desired level of sweetness.

Meanwhile, make the Buffalo sauce. Add butter and hot sauce to a small pan over medium heat. Stir cornstarch into 1 tablespoon of water until dissolved, then pour mixture into the pan. Stir buffalo sauce until ingredients are combined and sauce simmers. Taste, and add more hot sauce if you’d like, or more water 1 tablespoon at a time if the sauce thickens too much. Turn heat off the sauce.

When cauliflower has been roasting for 15 minutes, remove from the oven and pour half of the sauce over the entire pan. Toss cauliflower in the sauce to coat evenly, then spread in one layer again and return to the oven for 15–20 minutes more until cauliflower is dark and crispy at the edges.

While cauliflower is finishing, I like to prep the rest of the ingredients for tacos (see note below). When cauliflower is roasted, load it into tacos and serve with extra Buffalo sauce for drizzling. Enjoy!

Note: Use your favorite components for assembling tacos, such as taco shells, shredded lettuce, crumbled cheese, lime wedges, etc. Use anything you like!

Add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.

Meanwhile, start prepping garnish ingredients.

Add cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with limes wedges, sliced radishes, avocados, chopped cilantro and queso fresco. Squeeze lime wedges into your bowl of posolé and enjoy.

In a large bowl, combine red onions, garlic, carrots and black beans. Add olive oil, lime juice and taco seasoningl. Toss until everything is coated well.

Pour ingredients onto prepared sheet pan, making sure to spread out evenly. Bake for 25 minutes, checking at 20 minutes to make sure nothing gets overdone. If ingredients are nicely browned, softened, and some of the black beans have split, remove from oven and allow to cool for 5 minutes.

In a microwave, warm tortillas for 10–15 seconds. Serve tacos with optional toppings (I love avocado, cilantro, and a little extra lime).

Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 24 hours.

When pork has finished marinating, transfer meat and all the marinade into a slow cooker. Cook on high for 4 hours or low for 6–8 hours. After pork has become fork-tender, shred with two forks and return to the slow cooker with remaining liquid. Cover and cook for another hour on low.

Serve pork on charred corn tortillas with chopped cilantro, raw onion, salsa, cotija, diced pineapple, avocado, and lime wedges.

Whisk flour and taco seasoning together in a large bowl. Beat the egg in a second bowl. Place the breadcrumbs into a third bowl.

Place shrimp into the bowl with the flour and toss. Shake off any excess, then dip them first into the egg, then into the breadcrumbs.

Get the cookie sheet out of the oven and drizzle with oil. Place the shrimp on the cookie sheet and bake for 5 minutes. Turn and bake for another 5 minutes or until done.

For the sauce:
While shrimp is baking, make the sauce by stirring all sauce ingredients together. Serve the hot shrimp with taco shells, toppings and sauce.

Add all ingredients for the quick-pickled onions in a bowl. Toss well, cover with plastic, and refrigerate until ready to serve the tacos.

In a large bowl, add soyrizo and vegetable stock. Whisk until well combined. Add cauliflower and beans, toss well.

Pour cauliflower mixture on the baking sheet and spread out evenly. Bake for 40 minutes, tossing three times during cooking. You want the cauliflower to be tender but not dried out. Remove from oven.

Heat a large skillet, or preferably a flat top over medium heat, and drizzle in 1 tablespoon of olive oil. Place 4 of the tortillas over the olive oil, using your hand to move them in a circular motion, coating one side of the tortilla well.

Add 2-3 tablespoons of filling on one side of the tortilla, and top with 1 teaspoon of cotija cheese, a few strips of pickled onions, and a sprinkling of cilantro. Flip the other side of the tortilla over the mixture, creating a taco shape. Let the tortilla crisp up on one side, about 2–3 minutes, and then carefully flip to the other side, and let crisp another 2–3 minutes. If you like it crispier, let it sit for a bit longer.

Repeat with remaining taco shells and filling. Serve with extra pickled onions, cotija cheese, cilantro, and lemon or lime wedges.

Heat oil in a cast iron skillet and sauté the steak on both sides for about 5–8 minutes each side, depending on your preference for doneness. Once cooked, remove from heat and set aside while you prepare the salsa. Meats need 5–10 minutes before cutting to lock in all the juices and flavors. After resting, slice the steak into thin strips.

Add all the salsa ingredients to a small glass bowl and mix to combine.

Heat both sides of the tortilla on a nonstick skillet. Place a layer of shredded cabbage followed by a generous serving of steak strips. Top with mango jalapeño salsa. Garnish with fresh cilantro and lemon. Serve.

Combine all the spices together and rub them all over the meat. When the skillet is very hot (preheat for 7-10 minutes). Add the roast and sear on all sides until brown and crusty, about 5 minutes per side.

When roast is brown all over, remove it to the slow cooker. Turn the heat off the skillet. Add the rest of the beer and swirl to deglaze, then pour the beer and drippings into the slow cooker.

Cook the beef on low for 8–10 hours (I do this overnight), then remove the beef to a plate and the drippings to a small skillet. Shred the beef with forks, removing any large fatty pieces. Heat the drippings over medium heat and let them simmer and reduce for about 15 minutes.

To serve, return the beef to the slow cooker on low or warm setting. Drizzle with some of the drippings, then taste the meat and add salt if needed—mine needed about a teaspoon extra.

Serve the beef with your favorite Mexican meal with extra drippings for dunking and drizzling. Enjoy!