Week 2 Grocery List (Shortcut)

Plan Before You Shop

This week has more moving parts than usual. If you’re not making the mole negro from scratch, skip those ingredients. If you’re skipping the roasted chile salsa, leave those out too. Guacamole is always optional — make it if you want it. A little planning here saves a lot of money at the register.

Produce

0 / 10

Limes10–12

Citrus pork and carnitas braise, guacamole (2 tbsp juice), pickled red onion brine, fajita marinade

CarnitasCitrus PorkGuacamolePickled OnionsFajitas

Oranges4

Orange-lime citrus braise for the carnitas and the citrus roasted pork — navel or Valencia

Citrus PorkCarnitas

Avocados6 large

Buy firm and ripen on the counter. Hass preferred. 3 are for the black bean & sweet potato tacos (must-have) — the other 3 are for guacamole (optional)

Black Bean TacosGuacamole

Plum Tomatoes2

For the roasted chile salsa

Chile Salsa

White Onion2 medium

¼ cup finely diced for guacamole; remainder for carnitas and fajitas

GuacamoleCarnitasFajitas

Red Onion2 large

Main ingredient for the pickled red onions; also sliced for fajitas

Pickled OnionsFajitas

Sweet Potatoes8 medium

4 cubed for the black bean taco filling — 4 whole for citrus pork night, one per person (baked separately with bacon grease)

TacosCitrus Pork

Bell Peppers3 large

Sliced for shrimp fajitas — mixed colors preferred

Fajitas

Jalapeños4

1 for guacamole (seeds out = mild); 2 for the roasted chile salsa; 1 for fajita marinade

GuacamoleChile SalsaFajitas

Garlic2 heads

Carnitas, citrus pork, chile salsa, and fajita marinade

CarnitasCitrus PorkChile SalsaFajitas

Fresh Herbs

0 / 2

Cilantro4 bunches

¼ cup for guacamole; plus carnitas garnish, black bean tacos, and roasted chile salsa

GuacamoleCarnitasTacosChile Salsa

Fresh Thymea few sprigs

For the pickled red onion brine

Pickled Onions

Meat & Seafood

0 / 3

Bone-in Pork Shoulder6–8 lb

Covers both pulled pork carnitas and the citrus roasted pork — buy one piece or ask the butcher to split it

CarnitasCitrus Pork

Rotisserie Chicken1

The storebought rotisserie chicken of your choice — just shred it before filling the enchiladas

Enchiladas

Large Shrimp, peeled & deveined1 lb

16/20 count works well; fresh or thawed frozen — pat dry before seasoning

Fajitas

Dried Chiles

0 / 2

Pasilla Chiles3–4

For the roasted chile salsa — usually found in the Latin grocery aisle

Chile Salsa

Chiles de Árbolsmall bag

Thin, hot, and bright — the heat element in the roasted chile salsa alongside the pasillas

Chile Salsa

Dairy & Eggs

0 / 7

Eggs2 dozen

Tres leches uses 3 whole + 5 yolks; flan uses 4 whole + 2 yolks; churros dough needs eggs too

Tres LechesFlanChurros

Heavy Cream1 quart

Tres leches custard base; whipped cream to serve on top

Tres Leches

Whole Milk1 cup needed

Tres leches custard — check if you already have it

Tres Leches

Sweetened Condensed Milk2 cans (14 oz)

1 cup for tres leches custard; 1 full can for flan — not the same as evaporated

Tres LechesFlan

Evaporated Milk2 cans (12 oz)

1 can each for tres leches and flan — check the label; not the same as condensed

Tres LechesFlan

Shredded Mexican Cheese Blend2–3 cups

For the mole enchiladas — or shred your own Oaxacan or Monterey Jack

Enchiladas

Unsalted Butter1 stick

Churros choux dough — ½ cup (1 stick)

Churros

Pantry

0 / 7

Jarred Mole Negro Sauce2–3 jars

Doña María or Goya for easy supermarket finds; check the Latin grocery or tienda for a regional brand. Warm gently and thin with a splash of chicken broth before using

ShortcutEnchiladas

Brioche12 oz

Loaf or rolls for the tres leches bread pudding — day-old is ideal

Tres Leches

Black Beans, canned2 cans (15 oz)

Drained and rinsed for the black bean sweet potato taco filling

Tacos

Vegetable Oilfull bottle

Used in the mole negro frying steps — make sure the bottle is full

Mole Negro

Peanut Oil1 qt

For deep-frying the churros — high smoke point, clean flavor at high heat

Churros

Dark Chocolate3–4 oz

For the churros dipping sauce — 70% or higher, a bar not chips

Churros

Tortilla Chips1 bag

For serving with the guacamole

Guacamole

Specialty Spices

0 / 2

Apple Cider Vinegar1 bottle

Base for the pickled red onion brine — about ½–¾ cup needed

Pickled Onions

Cinnamon Sticks1

For the churros chocolate dipping sauce

Churros

Breads & Tortillas

0 / 2

Corn Tortillas2 packs

8–10 dipped in warmed mole and filled for enchiladas; the rest for tacos and carnitas

EnchiladasTacosCarnitas

Flour Tortillas, burrito-size1 pack

Large ones for the shrimp fajitas — hold the peppers and shrimp without tearing

Fajitas