2 1/2 cups chopped tomatoes
2 cups chopped onions
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 1/2 tablespoons chopped serrano chilies or jalapeño chilies

3 cups crumbled queso fresco or mild feta cheese (about 18 ounces). Queso fresco, also known as queso blanco, is available at Latin American markets and in some supermarkets.
24 4-inch corn tortillas

2 pounds skirt steaks, trimmed
beef, taquitos,

2 heads of garlic
4 1/2 pounds beef short ribs
3 quarts water
1 white onion, quartered

3 tomatoes (about 12 ounces), halved
1/2 large white onion, cut into 1/2-inch-thick slices
3 tablespoons vegetable oil

16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded

2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Pinch of ground cloves
1/2 cup distilled white vinegar
beef, short, ribs

1/2 cup (1 stick) unsalted butter
6 large garlic cloves, thinly sliced

4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick)

1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
beef, de, burgo

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth

Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
beef, bean, chili