Heat about 1 inch of oil in a medium heavy skillet until the oil shimmers.

Fry the tortilla pieces, in batches, until golden brown, about 1 to 2 minutes.

Remove with a slotted spoon.

Drain on paper towels, then reserve in a large bowl.

Pour off all but 1 tablespoon of the oil from the skillet, and sautée the onion, stirring, until it begins to brown, 3 to 4 minutes.

Reserve off heat.

Preheat oven to 375°.

Put the tomatoes, garlic, chile, thyme, and ¼ cup of water in a blender jar and purée until smooth.

Add to the skillet with the onions, and cook 6 to 8 minutes to blend the flavors.

Put the tomato mixture into the bowl with the tortilla pieces, and stir gently to combine, and transfer the mixture to an 8-inch square baking dish.

Drizzle on the crema, and scatter the cheese over the top.

Bake until completely heated through and the cheese is melted, about 20 minutes.

Serve.

In a skillet, heat oil to a depth of 1 inch, and fry the tortilla wedges until crisp and light brown.

Drain on paper towels.

Reserve.

In a 3-quart saucepan heat 2 tablespoons of the oil from frying the tortillas over medium heat, and cook the onion and garlic, stirring frequently, until lightly browned, 5 to 6 minutes.

Add the pork, cumin, and bay leaf.

Cook, stirring, until the meat is no longer pink, about 6 minutes.

Add the chicken broth, and bring to a boil; then reduce the heat to low, cover and simmer until the pork is tender, about 25 minutes.

Meanwhile, preheat the oven to 400°.

Put the tomatoes in a small foil-lined baking dish and roast until soft and wrinkled, about 20 minutes.

Reserve.

In a small nonstick skillet, over medium heat, toast the chiles, turning and pressing them flat onto the pan with a spatula until they are aromatic and a bit of orange color appears on the skin, 35 to 40 seconds.

(Do not burn them.

) Break the chiles into pieces and put in a blender with the roasted tomatoes, epazote, and ¼ cup of water.

Blend as smooth as possible.

Pour through a fine-mesh strainer into the pan with the pork.

Discard the debris from the strainer.

Add the toasted tortilla wedges to the pork, and stir gently to mix everything together.

Reheat over medium heat, scraping the bottom of the pan frequently to prevent scorching the dish.

Spoon the chilaquiles onto 4 serving plates.

Sprinkle with cilantro.

Serve at once.

Prepare the red chile sauce.

Prepare the meatballs and keep them warm in the cooking broth.

Pour oil to a depth of about 1 inch in a medium skillet and heat until it shimmers.

Fry the tortilla strips, in batches, until golden.

Drain on paper towels.

In a large wide saucepan, heat 2 tablespoons of the oil from the skillet over medium heat and fry the onions until they start to brown, 4 to 5 minutes.

Add the prepared red chile sauce and ½ cup of the cooking broth from the meatballs.

Break the fried tortilla strips in half and add to the sauce mixture.

Stir to combine and heat through.

If the tortillas are still dry, stir in some additional liquid.

Mix in the cheese to just combine, and transfer the contents to a clay casserole dish or other attractive serving dish.

Arrange the heated meatballs around the outside edge of the dish.

Sprinkle with cilantro.

(The chilaquiles can be kept warm in a 200° oven about 20 minutes, for the best texture, after that they become soggy.

)

Prepare the tamale dough using chicken broth instead of water for the liquid.

Cover and refrigerate.

Prepare the red seasoning paste and put it into a medium bowl.

Add ½ cup of water and mix until smooth, and pour into a large 4 to 6 quart saucepan.

Add the chicken broth and the chicken pieces.

Arrange the tomatoes and onion on top.

Sprinkle with epazote, salt, and pepper.

Bring to a boil, reduce heat to medium-low, cover and simmer until the chicken is tender, about 30 minutes.

Remove the chicken, tomatoes and onion from the broth.

Return the broth to a boil and cook until reduced by half; then reserve off heat.

When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones, and tear the meat into bite-size pieces.

Return the chicken, tomatoes, and onion to the broth.

Mix and set aside.

Preheat oven to 400°.

Grease a shallow 21⁄2-quart casserole dish.

(An earthenware casserole dish is perfect.

) Spread or press about ⅓ of the tamale dough on the bottom and sides of the dish.

Spoon the chicken, tomatoes, and onion mixture into the dish.

Spread the remaining tamale dough over the top to enclose the filling.

Cover tightly with foil.

Bake 25 minutes.

Remove the foil and bake until the top is barely browned, about 30 to 35 minutes more.

Prepare the pork.

Mix the purchased red salsa with the shredded pork.

Prepare the ranchera sauce.

Prepare the tamale dough.

If made ahead and refrigerated, bring the pork, sauce, and dough to room temperature about 1 hour before using.

In a large pot of boiling water, blanch the chard leaves until pliable, 40 seconds.

Drain and cool.

With a sharp knife, cut out about 2 inches of the thick center rib from each leaf.

Cover leaves with a damp towel to keep moist.

Put 1 chard leaf on a flat surface.

Put about 2 tablespoons of dough in the center of the leaf and spread into a 1⁄2-inch-thick rectangle.

Put about 2 tablespoons shredded pork on the dough.

Put 1 more tablespoon of dough on top of the meat, and spread to cover the meat.

Fold the leaves overlapping on all sides to make a package.

(The blanched leaves are tender and will cling together.

) Repeat with remaining chard leaves.

Put about 3 inches of water and a coin in the bottom of a large steamer.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with foil.

Arrange the tamales, folded side down.

Cover with foil and tuck a kitchen towel over the top.

Put on the lid.

Bring to a boil and steam tamales about 1 hour, or until the dough is firm and easily pulls away from the leaf.

To serve, heat the sauce and spoon about 1 tablespoon of warm sauce on top of each wrapped tamal.

These tamales do not freeze well, but can be refrigerated 2 to 3 days and reheated in the steamer.

Cut the meat into 1-inch cubes.

Put into a large pot with the onion, garlic, bay leaf, and salt.

Add water to cover by about 1-inch.

Bring to a boil, skimming the surface as needed.

Reduce the heat, cover and simmer until tender, about 45 minutes.

Remove from the heat, uncover, and cool the meat in the broth.

When the meat is cool, pour the broth through a strainer into a container and save.

(Discard the debris.

) Shred the meat with your fingers, removing any excess fat or gristle.

The meat and broth are ready to use.

Prepare the mole sauce, tamale dough, and shredded chicken.

Keep them at room temperature.

Prepare banana leaves.

Lay 1 banana leaf square on a flat surface.

Spread about 2 tablespoons dough in the center of the leaf.

Top with 2 tablespoons chicken and 2 tablespoons sauce.

Fold the sides of the leaf, overlapping them, to cover the filling.

Fold the top and bottom toward the center to form a square package.

Tie with strips of banana leaf.

Repeat until all tamales are filled and wrapped.

Put about 3 inches of water into a large steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line a steamer with extra pieces of banana leaf.

Stack the tamales, seam side down, on the steamer rack.

Cover with a banana leaf or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam tamales about 1 hour or until the dough comes easily away from the banana leaf when you test 1 packet.

Retie, and serve packets hot.

Prepare the tamale dough and reserve it at room temperature.

Soak the corn husks in hot tap water about 2 hours.

Meanwhile, heat the oil in a skillet and cook the pork, stirring and breaking it into small pieces, until no longer pink, 3 to 4 minutes.

Add salt, then the onion and garlic.

Cook, stirring, until the onion softens, about 3 minutes.

Add the remaining ingredients.

Cook 5 minutes, stirring frequently to blend flavors.

Add salt if desired.

Remove from heat to cool.

When cool enough to handle, using fingers or a fork, break up any pork clumps to make a fine-textured mixture.

Cool completely.

To assemble the tamales, remove corn husks from the water, pat dry and put on a plate.

Cover with a damp kitchen towel to keep moist.

Tear about 30 thin strips from the extra corn husks for tying around the tamales.

Put 1 husk on a flat surface.

Put 2 teaspoons of tamale dough in the center of the husk and spread into a thin rectangle.

Put 1 teaspoon filling down the center of the dough.

Fold the sides of the husk toward the center, overlapping.

Fold the top and bottom toward the center and repeat with remaining husks and filling.

Any extra filling can be refrigerated or frozen for another use.

Put about 3 inches of water in the bottom of a large steamer and drop in a coin.

(A rattling coin means there’s still water in the steamer.

) Line the steamer rack with extra husks.

Arrange tamales seam side down.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top.

Put on the lid and steam about 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve hot.

Prepare the tamale dough and keep it at room temperature.

Soak the corn husks in hot tap water for 2 hours.

Remove the corn husks from the water and put on a plate.

Cover with a clean damp kitchen towel to keep moist.

Put 1 husk on a flat surface.

Put about 3 tablespoons dough in the center of the husk and spread into a 1⁄4-inch-thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end.

Put about 1 teaspoon corn kernels on the dough and press them into the dough.

Add 2 to 3 strips of chile, and 1 teaspoon cheese.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate, folded side down.

Repeat with the remaining husks and filling.

Put about 3 inches of water into a large steamer and drop in a coin.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange the tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil.

Steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Prepare the tomato salsa.

Prepare the tamale dough.

Salsa and dough should be at room temperature.

Soak the corn husks in hot water for 2 hours.

Remove the corn husks from the water.

Put on a plate and cover with a clean damp kitchen towel to keep moist.

Put 1 corn husk on a flat surface.

Put 3 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch-thick rectangle to within 1-inch of the wide end and about 3 inches from the pointed end.

Place 2 shrimp on the dough and top with 1 tablespoon of the salsa.

Overlap the sides of the husk over the filling.

Fold the pointed end toward the wide end and put on a plate folded side down.

Repeat with remaining husks and fillings.

Put about 3 inches of water and a coin into a large steamer.

(A rattling coin means there’s still water in the pot.

) Line the steamer rack with extra corn husks.

Arrange the tamales folded ends down on the husks.

Cover with more corn husks or aluminum foil.

Tuck a kitchen towel on top and put on the lid.

Bring to a boil and steam tamales about 1 hour, or until the dough is firm and easily pulls away from the husk.

Do not let the steamer boil dry.

If the coin stops rattling, very cautiously add hot water.

Serve the tamales hot with remaining salsa.

To store, keep tamales wrapped and refrigerated up to 1 day, or freeze up to 3 months.

Reheat in a steamer directly from the refrigerator or freezer.