Prepare the black beans one day ahead.

Reheat shortly before serving.

Prepare the cabbage salsa about 2 hours before serving and have it ready in a serving bowl.

Prepare an outdoor grill.

Put the pork on a plate.

Mix the orange juice, lime juice, and salt.

Pour over the meat.

Cover and set aside.

When the coals are hot, brush the onions with oil and lay them on a sheet of aluminum foil.

Place on the outside edge of the grill and cook, turning once or twice, until charred, but not burned, 15 to 18 minutes.

Remove from the grill, cover to keep warm and set aside.

Brush the pork with oil, and put on the hottest part of the grill.

Grill about 2 minutes per side or until browned on the outside and no longer pink inside.

Transfer the steaks to a serving platter.

Coarsely chop the grilled onions and scatter over the meat.

Arrange avocado and tomato slices around the edge of the platter.

Serve with the black beans, cabbage salsa, and soft, warm corn tortillas.

Chop the roasted chiles and put them in a blender.

Reserve.

In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion, garlic, and oregano, covered, stirring frequently, until the onion is tender, but not brown, about 5 minutes.

Transfer to the blender with the chiles.

Add the tortilla and chicken broth.

Blend until very smooth.

Return the blended mixture to the same saucepan.

Add ¼ teaspoon of the salt.

Bring to a boil and cook, stirring, 4 to 5 minutes to blend the flavors.

Add salt, if needed, and reserve off heat.

Trim all the fat from the pork.

Brush the chops with the remaining oil and season with salt.

Heat a large stovetop grill pan, or prepare an outdoor grill (and grease the rack).

Cook the pork until well marked from the grill, about 5 minutes.

Turn the meat; reduce the heat to medium-low, and cook about 3 minutes or until the meat is no longer pink inside, but still juicy.

Reheat the sauce.

Trim all the fat from the pork.

Rub ½ teaspoon lime juice and ½ teaspoon olive oil on both sides of the pork and sprinkle lightly with salt.

Season with black pepper on one side of each chop.

Using your palm or back of a wooden spoon, press the pepper onto the surface of the meat.

Reserve on a plate about 20 minutes.

Mix the remaining ½ teaspoon lime juice with the soft butter and reserve.

Heat a stove top grill pan or nonstick skillet over medium-high heat until a drop of water sizzles immediately on the pan.

Cook the pork, peppered side down, until deeply browned, about 5 minutes.

Turn the meat, reduce heat to medium-low and cook about 3 minutes or until the meat is no longer pink inside, but still juicy.

Put a portion of the lime butter on top of the dark side of each chop and serve at once.

Put all of the ingredients, except the oil, into a mixing bowl.

Mix very well with clean hands.

Cover and refrigerate, to season, at least 2 hours, or up to overnight.

Form into 8 patties.

Heat the oil in a large nonstick skillet, and cook the patties about 4 minutes per side or until browned on the outside and no longer pink inside.

Heat the oil in a large skillet over medium heat and cook the onion, stirring, until translucent, 3 to 4 minutes.

Add the garlic and cook 1 minute.

Add the ground meat in small pieces and cook, stirring, until no longer pink, about 4 minutes.

Add the remaining ingredients and cook, stirring frequently, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes.

Transfer to a bowl.

The picadillo is ready to use or store, covered, in the refrigerator up to 3 days or freeze up to 3 months.

Cut the pork into 2-inch chunks.

Put the meat in a large saucepan.

Add the onion, garlic, and oregano.

Add 2 cups of water, and bring to a boil.

Reduce the heat to medium-low, cover, and cook the meat until very tender, and the water has evaporated, about 1 hour.

Remove the meat, and shred it very fine with your fingers.

Discard excess fat.

Shortly before serving, heat the oil in a medium skillet, and fry the shredded pork, stirring frequently, until brown and crisp, about 8 to 10 minutes.

Season with salt and pepper.

Mound the meat on a platter and serve.

Preheat the oven to 350°.

In a large bowl thoroughly mix all the ingredients, except the ranchera sauce.

Form the meat into a loaf and place in a shallow baking pan.

Bake until nicely browned and completely cooked through, about 1 hour.

Meanwhile, make the ranchera sauce.

Slice and serve the meatloaf with heated ranchera sauce spooned on top.

Cut the chiles in half lengthwise.

Remove the stems, seeds and ribs and discard.

In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes.

Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes.

Meanwhile, heat the oil over medium heat in a large heavy saucepan.

Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes.

Transfer the meat to a bowl.

In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes.

Add the garlic, and cook 1 minute.

Add the tomatoes, oregano, and thyme.

Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes.

Return the beef to the pan.

Reduce the heat to low, cover, and cook slowly while puréeing the chiles.

Put the soaked chiles in a blender, discarding the soaking water.

Add ½ cup of the beef broth and blend as smooth as possible.

Add the puree to the beef along with the remaining beef broth.

Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour.

Put the meat in a large pot with 2 quarts of water and bring to a boil.

Reduce the heat to medium-low, and skim the foam that rises to the top as it boils.

After 10 minutes, add the onion, garlic, bay leaves, salt, oregano, and cumin.

Cover and simmer 1 hour and 30 minutes.

Meanwhile, heat a medium dry skillet over medium heat, and toast the chiles, pressing them flat with a spatula, until aromatic, about 5 seconds on each side.

(Do not burn, or the chiles will be bitter.

) Cool the chiles; then tear into pieces, and put into a blender.

Process as fine as possible.

Add the tomatoes and epazote.

Purée.

Strain, pushing the puree with a wooden spoon, through a fine-mesh strainer into the soup pot.

Cover and simmer 30 minutes.

Add the carrots and turnips, and cook 15 minutes.

Add the zucchini, corn, and green beans.

Cook until the vegetables are tender, about 12 to 15 more minutes.

Taste and add salt, if needed.

Serve in soup bowls.

Pass the lime wedges at the table.

Put the roast in a large sealable heavy-duty plastic bag.

Add ½ of the onion, ½ of the garlic, vinegar, 1 teaspoon of the salt, and ½ cup water.

Close the bag and turn several times to distribute the ingredients.

Refrigerate, turning once or twice, and let marinate about 4 hours.

Drain the meat and discard the marinade.

Pat the meat dry with paper towels and season with the remaining salt and pepper.

In a large Dutch oven or heavy heatproof casserole dish heat the oil over medium heat.

Put the meat in the pot and brown lightly on all sides, about 10 minutes.

Add the carrot, bay leaf, oregano, the remaining onion, and remaining garlic.

Pour in the beer and ½ cup of water.

Bring to a boil; then reduce heat to low, cover and cook about 2 hours or until the meat is tender.

Remove the meat from the liquid.

Cover and let rest 10 minutes before slicing.

Strain the broth and refrigerate for later use in soup or stew, if desired.