In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown.

Stir in the salt and pepper.

Add the broth.

Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed.

(If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.

) Mound the potatoes on a warm serving platter.

Drizzle with sour cream and scatter the tomatoes and chiles over the top.

Prepare the chiles and set aside.

Then, in a medium saucepan, boil the potatoes in water to cover until barely tender.

Cool under running water.

Peel, and cut into 3⁄4-inch pieces.

Set aside.

Remove the seeds and veins from the chiles and cut them into thin strips.

Set aside.

In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.

Add the potatoes, chile strips, salt, and pepper.

Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don’t stick, about 10 minutes.

Add more oil, if needed.

Put the chard into a large saucepan.

Add ¾ cup water, cover, and cook until wilted and tender, about 10 minutes.

Drain well, transfer to a bowl and reserve.

Rinse and dry the saucepan, and in it heat the oil over medium heat.

Add the onion and garlic.

Cook until they begin to brown, 4 to 5 minutes.

Add the tomato, chickpeas, and the reserved chard.

Season with salt and pepper.

Bring to a boil, and cook, stirring frequently, until completely heated through, 4 to 5 minutes.

Cook the potato in water to cover until tender, but not soft, about 4 minutes.

Drain and reserve in a bowl.

In a large saucepan, heat 1 tablespoon of the oil over medium heat and cook the onion, garlic, and jalapeño until the onion is translucent, 3 to 4 minutes.

Add the chard, pushing it down into the pan.

Add ⅓ cup water.

Cover and cook, stirring once or twice, until the chard is wilted and tender, 8 to 10 minutes.

Add the reserved cooked potato, the remaining oil, salt and pepper.

Stir to mix.

Prepare the chiles.

Then, cut out the stem end section of the chiles.

Discard the stems and cut the chiles open.

Remove the seeds and veins.

Rinse the chiles, blot with paper towels, and cut into thin strips (about 2 inches × ¼ inch).

Cut the chard leaves crosswise about 1⁄2-inch wide.

Put into a large saucepan and add ½ cup water.

Cover and bring to a boil.

Reduce the heat to low and simmer until the leaves are cooked down and tender, about 8 minutes.

Drain the liquid left in the pan and set aside off heat.

In a medium nonstick skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 3 to 4 minutes.

Add the tomatoes and thyme.

Cook, stirring, until bubbling and juicy, 2 to 3 minutes.

Transfer the mixture to the pan with the chard.

Add the chile strips, salt, and pepper.

Heat through, over medium-low heat.

Adjust seasoning.

Prepare the salsa and reserve in a bowl.

Cook the cauliflower in a large pan of boiling water until barely tender, 3 to 4 minutes.

Drain and return to the pan.

Add the olive oil and the salt.

Mix gently.

Serve the cauliflower hot or at room temperature with the sauce spooned on the top.

Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes.

Drain and return to the pan while hot.

Add the butter, olive oil, and salt.

Stir very gently to melt the butter and coat the cauliflower.

Transfer to a shallow serving bowl or platter.

Sprinkle with the cheese and parsley.

Prepare the ranchera sauce.

Reserve in the pan off heat.

Cook the cauliflower in a large pot of boiling water until crisp-tender, about 2 minutes.

Drain and cool at once in cold running water to stop the cooking.

Drain well and pat dry with paper towels.

Set aside.

Put the flour in a pie plate and mix in ½ teaspoon of the salt.

In a deep-fryer or heavy saucepan heat oil over medium heat to a depth of 2 inches until the oil shimmers.

Meanwhile, beat the egg whites with the remaining ¼ teaspoon of salt until stiff.

Beat in the yolks, one at a time, until well blended.

Dredge the florets in the flour and dip into the egg batter a few at a time.

Fry in batches until golden.

Drain on paper towels.

Reheat the sauce.

Serve the fritters right away with ranchera sauce poured over the top and sprinkled with grated cheese.

Grease an 8-inch pie plate.

Sprinkle with corn meal or fine bread crumbs.

Set aside.

Preheat the oven to 350°.

In a bowl, mix flour, baking powder, sugar, cumin, and allspice.

Set aside.

Melt the butter in a skillet over medium heat and cook the carrots, stirring frequently, until limp, about 5 minutes.

Stir in the salt.

Remove from the heat and cool.

In a medium bowl, beat together the eggs and milk.

Add the carrots, cheese, and dry ingredients.

Mix well.

Transfer to the pie plate.

Bake 25 minutes, or until set and barely browned on top.

Using a large heavy knife, cut the squash in half, lengthwise.

Scoop out the seeds.

Peel off the skin, then cut the squash into 1⁄2-inch pieces.

Heat the oil in a large wide saucepan over medium heat.

Add the squash, onion, and crushed pepper.

Cook, stirring until the squash is barely tender, 10 to 12 minutes.

Add the hominy and cook 2 minutes.

Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes.

Season with salt.