12 Authentic Mexican Recipes That Go Way Beyond Tacos

Mexican cooking is one of the most varied and deeply flavored cuisines in the world, and most of it is surprisingly approachable at home. This list covers a real range – from the fresh simplicity of ceviche de camaron to the slow-braised depth of pozole rojo, the elegant complexity of chiles en nogada, and the everyday satisfaction of quesadillas with Oaxaca cheese.

There’s something here for a quick weeknight dinner and something for a weekend project. If you’re cooking for Cinco de Mayo or just want to expand beyond tacos, start with the tacos al pastor or the enchiladas verdes – both are crowd-friendly and genuinely worth the effort. And if you want to go deeper into birria territory, the cheesy birria tacos have their own dedicated recipe with all the consomme tips.

Ceviche de Camarón with Avocado

Ceviche de Camaron is one of those recipes that looks impressive and takes almost no effort. The shrimp “cooks” in the acidity of lime juice over 30 minutes in the fridge – no heat required. What you end up with is tender, opaque shrimp in a bright, citrusy marinade with tomato, red onion, cilantro, and creamy avocado folded in at the end.

Serve it cold with tortilla chips as an appetizer or pile it into tostadas for a light lunch. The avocado should go in last, just before serving, so it doesn’t brown or break down.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1/2 cup red onion, finely chopped
• 1 medium tomato, diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• Salt and pepper to taste
• Tortilla chips for serving

Instructions

1. Prepare the Shrimp: In a bowl, combine shrimp and lime juice. Let it marinate in the refrigerator for about 30 minutes, or until the shrimp is opaque.
2. Add Vegetables: Once the shrimp is ready, stir in the red onion, tomato, and cilantro. Season with salt and pepper to taste.
3. Incorporate Avocado: Gently fold in the diced avocado just before serving to keep it intact.
4. Serve: Enjoy chilled with tortilla chips or as part of a larger spread with homemade guacamole, elote, salsa, or tacos.

Nutritional information (per serving): Approximately 200 calories, 10g fat, 5g carbs, and 20g protein. For extra flavor, consider adding jalapeños or a dash of hot sauce.

Tamales de Elote with Cream

Tamales de Elote are the sweet tamale – made with fresh corn masa rather than the savory chile-based version most people know. The texture is softer and more pudding-like, with a natural corn sweetness that’s different from anything else on this list. They’re steamed in corn husks and served with a drizzle of cream, which adds richness without overpowering the corn flavor.

These take patience – the steaming takes a good 45 minutes – but they’re a genuinely different experience and worth making at least once if you’ve never had them.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 1 cup masa harina
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 1 cup cream (for serving)
• Chopped cilantro (for garnish)
• Cheese (optional, for garnish)

Instructions

1. Prepare the Corn: If using fresh corn, blend the kernels until smooth. If using frozen, let them thaw and then blend.
2. Mix the Batter: In a large bowl, combine masa harina, sugar, baking powder, and salt. Add the softened butter and milk, mixing until smooth. Stir in the blended corn.
3. Shape the Tamales: Set up a steamer. Spoon the mixture onto tamale wrappers or corn husks, fold them, and place them upright in the steamer.
4. Steam: Cover the tamales with a wet cloth and steam for about 45 minutes, until firm.
5. Serve: Drizzle with cream and garnish with cilantro and cheese if desired.

Nutritional Information: Each tamal is approximately 150 calories, with 5g of fat, 24g of carbs, and 3g of protein. Serve with sides like homemade guacamole, salsa, or tacos for a more filling meal.

Tacos al Pastor with Pineapple

Tacos al pastor has its origins in the Lebanese shawarma tradition brought to Mexico in the early twentieth century – pork marinated in dried chiles and achiote, stacked on a vertical spit and shaved off to order with a slice of pineapple. This home version skips the trompo and cooks the marinated pork in a hot skillet instead, which gets you something close to that caramelized, slightly charred result.

The marinade does the real work here, so the longer you leave the pork in it the better – overnight makes a significant difference over 2 hours. Small warm corn tortillas, white onion, cilantro, and fresh pineapple on top are all you need.

If you want to go deeper into taco territory, the birria tacos are a more involved but spectacular weekend project.

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 2 tablespoons adobo sauce
• 1 tablespoon cumin
• 1 tablespoon oregano
• Salt and pepper to taste
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, thinly sliced
• Cilantro, chopped, for garnish
• Taco tortillas

Instructions

1. Marinate the Meat: In a large bowl, mix pork slices, pineapple juice, adobo sauce, cumin, oregano, salt, and pepper. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
2. Cook the Pork: Heat a skillet or grill over medium-high heat. Cook the marinated pork for about 4-5 minutes on each side until browned and cooked through.
3. Prepare the Tacos: Warm the taco tortillas in a separate pan. Place the cooked pork on the tortillas, then top with diced pineapple, red onion, and cilantro.
4. Serve: Enjoy your tacos al pastor with a side of homemade guacamole, salsa, or elote for a complete meal!

Nutritional Information: Each taco contains approximately 250 calories, 12g fat, 20g protein, and 30g carbs. Enjoy in moderation with plenty of fresh toppings!

Tips: For the best flavor, let the pork marinate overnight. You can also grill the pork for added smokiness. Don’t forget to serve with fresh lime wedges for an extra kick!

Mole Poblano Sauce over Chicken

Mole poblano is one of Mexico’s most iconic sauces – a complex blend of dried chiles, chocolate, spices, and sometimes bread or nuts that can contain 20 or more ingredients in a traditional recipe. This version uses a store-bought mole base as the starting point, which is a completely legitimate shortcut used regularly in Mexican home cooking.

The key is what you do with it: searing the chicken properly before the sauce goes in, letting it simmer long enough for the flavors to meld, and serving it over plain white rice so the sauce has room to be the star. The combination of mild heat, dark chocolate depth, and warm spice is unlike anything else.

For a quick vegetarian Mexican dinner on a weeknight, the black bean and corn taco skillet is ready in 20 minutes.

Ingredients

• 4 chicken thighs or drumsticks
• 1 cup mole poblano sauce (homemade or store-bought)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 2 cups cooked rice
• Fresh cilantro for garnish

Instructions

1. Prepare the Chicken: Season the chicken pieces with salt, pepper, and cumin. Heat olive oil in a skillet over medium heat and add the chicken. Cook for about 5-7 minutes on each side until browned and cooked through.
2. Add the Mole Sauce: Pour the mole poblano sauce over the chicken in the skillet. Cover and let it simmer for about 10 minutes, allowing the flavors to meld.
3. Serve: Place the cooked rice on plates, top with the mole chicken, and garnish with fresh cilantro. Enjoy your delicious mole poblano!

Nutritional Information (per serving): Calories: 450, Protein: 30g, Carbohydrates: 40g, Fat: 20g.

Tips: For a vegetarian option, try using roasted vegetables with the mole sauce instead of chicken. Pairing it with a side of homemade guacamole, salsa, or elote can enhance your meal!

Sopes with Refried Beans and Toppings

Sopes are thick corn masa discs with a pinched-up rim around the edge to hold toppings – somewhere between a tostada and a small pizza in format. They’re fried until crisp on the outside while staying slightly soft inside, which gives them a satisfying texture that flat tortillas don’t have. The refried beans go on first as a base, then toppings pile on: lettuce, tomato, crumbled queso fresco, sliced avocado, and whatever else you want.

They’re great as a party appetizer because each one is a self-contained portion and people can customize their own.

Ingredients

• 2 cups masa harina
• 1/2 teaspoon salt
• 1 1/4 cups warm water
• 1 can refried beans (15 oz)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1 cup crumbled queso fresco
• 1 avocado, sliced
• Cilantro for garnish

Instructions

1. Make the Sopes: In a bowl, mix masa harina and salt. Gradually add warm water until a soft dough forms. Divide into small balls and flatten them into thick discs. Use your fingers to create a raised edge around the perimeter to hold toppings.
2. Cook the Sopes: Heat a skillet over medium heat. Cook each disc for 2-3 minutes per side until golden brown and slightly crispy. Remove and keep warm.
3. Prepare the Toppings: Heat refried beans in a small pot. Spread a generous layer of beans on each sope, followed by your choice of toppings: lettuce, tomatoes, onions, queso fresco, and avocado.
4. Serve: Garnish with fresh cilantro and serve with homemade salsa or guacamole on the side.

Nutritional Information (per sope): Approximately 250 calories, 8g protein, 10g fat, 36g carbohydrates.

Tips: For extra flavor, consider adding spices to the beans or incorporate grilled corn (elote) as a topping. Serve with a side of tacos or carnitas for a complete meal.

Chiles en Nogada with Ground Meat

Chiles en Nogada is one of Mexico’s most visually striking dishes – a poblano pepper stuffed with a spiced meat and fruit filling, draped in a creamy walnut sauce and scattered with pomegranate seeds. The colors are the green of the pepper, white of the sauce, and red of the pomegranate, which are the colors of the Mexican flag, and the dish is traditionally served around Independence Day.

The combination of savory spiced meat, sweet dried fruit, crunchy almonds, and cool walnut cream sounds unusual and tastes spectacular. This is a proper project recipe – worth making when you have time to enjoy the process.

Ingredients

• 4 medium poblano peppers
• 1 lb ground beef
• 1 lb ground pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 1/2 cup dried fruit (raisins or apricots)
• 1/2 cup almonds, chopped
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup walnuts, soaked and blended
• 1 cup milk or cream
• Pomegranate seeds for garnish
• Cilantro for garnish

Instructions

1. Roast the Peppers: Char the poblano peppers over an open flame until the skin is blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin and make a slit to remove the seeds.
2. Make the Filling: In a skillet, sauté the onions and garlic until fragrant. Add the ground beef and pork, cooking until browned. Stir in the chopped apple, pear, dried fruit, almonds, cinnamon, salt, and pepper. Cook for an additional 5 minutes.
3. Stuff the Peppers: Carefully fill each roasted poblano pepper with the meat mixture. Place them in a baking dish.
4. Prepare the Sauce: In a bowl, mix the blended walnuts with milk or cream until smooth. Pour the sauce over the stuffed peppers.
5. Bake: Preheat the oven to 350°F (175°C) and bake the peppers for about 20 minutes until heated through. Remove from the oven and garnish with pomegranate seeds and cilantro before serving.

Nutritional Information (per stuffed pepper): Approximately 350 calories, 20g fat, 25g protein, 15g carbohydrates.

Tips: Serve with homemade guacamole or a fresh salsa to complement the flavors, and enjoy with elote or taco sides for a full meal. If you’re in the mood for carnitas, try them alongside for a festive touch!

Pozole Rojo with Pork and Radishes

Pozole is one of the oldest dishes in Mexican cooking, with roots going back centuries before Spanish colonization. This red version uses guajillo and ancho chiles to build a deep, earthy broth with slow-cooked pork shoulder and hominy – the large chewy corn kernels that give pozole its distinctive texture.

The dish arrives at the table as a base and a spread of toppings alongside: sliced radishes, shredded cabbage, lime, dried oregano, and cilantro. Each person builds their own bowl. It’s a seriously warming, filling dish that improves enormously if you make it the day before.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 large onion, quartered
• 4 cloves garlic, minced
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 can (15 oz) hominy, drained and rinsed
• 8 cups chicken broth
• 1 tsp cumin
• Salt to taste
• Fresh radishes, thinly sliced
• Shredded cabbage
• Lime wedges
• Chopped cilantro
• Crumbled Mexican cheese (optional)

Instructions

1. Prepare the Pork: In a large pot, add pork, onion, garlic, and cover with water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until pork is tender. Remove pork, shred it, and set aside.
2. Make the Chile Sauce: In a separate pot, soak the dried chiles in hot water for about 20 minutes. Blend with a bit of the soaking water until smooth.
3. Combine Ingredients: In the pot with the broth, add shredded pork, hominy, cumin, and the chile sauce. Simmer for an additional 30 minutes, seasoning with salt to taste.
4. Serve: Ladle the pozole into bowls and top with sliced radishes, cabbage, cilantro, and a squeeze of lime. Enjoy with tortilla chips or tacos on the side.

Nutritional Information (per serving): Calories:350, Protein:30g, Fat:15g, Carbohydrates:25g.

Tips: To make this dish even more authentic, serve alongside traditional toppings like homemade guacamole, elote, salsa, or carnitas for added flavor and texture.

Quesadillas with Oaxaca Cheese and Mushrooms

Oaxaca cheese is the right choice for quesadillas and it’s worth seeking out if you haven’t used it before. It melts differently from mozzarella – smoother, stretchier, with a mild milky flavor that doesn’t compete with whatever you put it with. The mushrooms here soak up the olive oil as they cook and develop a savory depth that makes this feel more substantial than it looks.

The whole thing comes together in about 10 minutes. Press the folded quesadilla down gently with a spatula as it cooks – it helps the cheese melt evenly and gives you better contact with the pan for a properly crispy exterior.

For another cheesy Mexican-inspired option, the grilled cheese burrito is an easy weeknight win.

Ingredients

• 4 large flour tortillas
• 2 cups Oaxaca cheese, shredded
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add sliced mushrooms, seasoning with salt and pepper, and sauté until golden brown.
2. On half of each tortilla, sprinkle a generous amount of Oaxaca cheese followed by the sautéed mushrooms.
3. Fold the tortilla in half and place it in a hot skillet. Cook for about 2-3 minutes on each side, or until the tortilla is golden and the cheese has melted.
4. Remove from heat, garnish with fresh cilantro, and serve hot with salsa or homemade guacamole.

Nutritional Information (per serving): Approximately 250 calories, 12g protein, 15g fat, 20g carbohydrates.

Tips: For a twist, try adding some cooked chicken or spinach to the filling. You can also make a spicy salsa by blending tomatoes, onions, cilantro, and jalapeños for dipping.

Enjoy your quesadillas with a side of homemade guacamole made from mashed avocados, lime juice, diced tomatoes, and onions for a fresh kick. Don’t forget to whip up some elote for that perfect Mexican street food vibe!

Enchiladas Verdes with Chicken

The salsa verde is what makes enchiladas verdes worth making – the tomatillo-based green sauce has a brightness and slight tartness that the red version doesn’t have, and it works particularly well with chicken. This recipe uses store-bought salsa verde which keeps the whole thing weeknight-friendly, though homemade is worth the effort if you have ripe tomatillos.

The key step is warming the tortillas until they’re pliable before rolling – cold tortillas crack when you fold them. Bake until the cheese is properly bubbling at the edges, not just melted on top, and serve immediately while the cheese is still stretchy.

Ingredients

• 2 cups cooked chicken, shredded
• 8 corn tortillas
• 1 cup salsa verde (green salsa)
• 1/2 cup sour cream
• 1/2 cup shredded cheese (like queso fresco or Monterey Jack)
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with half of the salsa verde and cilantro. Season with salt and pepper.
3. Warm the tortillas briefly in a skillet or microwave to make them pliable.
4. Fill each tortilla with the chicken mixture, roll it up, and place seam side down in a greased baking dish.
5. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with shredded cheese.
6. Bake for 20 minutes or until the cheese is melted and bubbly.
7. Remove from the oven, top with sour cream and additional cilantro before serving.

Nutritional Information (per serving): Approximately 320 calories, 15g protein, 12g carbs, 25g fat.

Tips: For a twist, add diced green chilies to the chicken mixture. Pair with tacos, salsa, or some delicious carnitas for a feast!

Churros with Chocolate Sauce

Churros look more technical than they are. The dough is a simple choux – water, butter, flour, eggs – piped through a star tip into hot oil and fried until golden. The cinnamon sugar goes on while they’re still warm so it sticks properly. The chocolate sauce is just cream and chocolate chips melted together, which takes about three minutes.

A few things that make the difference: the oil temperature matters more than anything else – too cool and they absorb oil and go greasy, too hot and they brown before cooking through. Use a thermometer if you have one and aim for 375F. Serve them the moment they come out of the oil – churros do not improve with sitting.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• Vegetable oil for frying
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. In a saucepan, combine water, butter, sugar, and vanilla. Bring to a boil, then remove from heat. Stir in flour and salt until a dough forms.
2. Allow the dough to cool slightly, then mix in the eggs one at a time until well combined.
3. Heat oil in a deep pan to 375°F (190°C). Using a pastry bag fitted with a star tip, pipe the dough into 4-6 inch lengths into the hot oil. Fry until golden brown, about 2-3 minutes on each side.
4. Remove churros and drain on paper towels. While still warm, roll them in a mixture of sugar and cinnamon.
5. For the chocolate sauce, heat the cream in a small saucepan until simmering. Remove from heat and stir in chocolate chips until melted and smooth.
6. Serve churros warm with the chocolate sauce for dipping.

Nutritional Information: One churro with chocolate sauce has approximately 200 calories, 10g fat, and 20g carbohydrates.

Tips: For added flavor, drizzle the churros with caramel or serve with fresh fruit. You can also experiment with flavors by adding orange zest to the dough for a citrus twist!

Flan de Caramelo with Cream

Flan is one of those desserts that looks like it requires skill and actually requires patience. The technique is straightforward – make a dry caramel, pour it into the dish before it hardens, blend the custard base, bake in a water bath, and refrigerate until fully set. The water bath is non-negotiable: it regulates the temperature so the custard sets slowly and evenly rather than scrambling at the edges. The refrigeration time is also non-negotiable – at least 4 hours, ideally overnight.

The reward is a silky, wobbling custard with that pool of dark amber caramel that pours down the sides when you turn it out. It’s one of the best make-ahead desserts you can serve at a dinner party.

Ingredients

• 1 cup granulated sugar
• 6 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Make the Caramel: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns golden brown. Quickly pour the caramel into a round baking dish, swirling to coat the bottom.
2. Prepare the Flan Mixture: In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth.
3. Pour the Mixture: Carefully pour the flan mixture over the caramel in the baking dish.
4. Bake: Preheat your oven to 350°F (175°C). Place the flan dish in a larger baking pan filled with hot water to create a water bath. Bake for about 50-60 minutes, or until set.
5. Cool and Serve: Allow the flan to cool, then refrigerate for at least 4 hours. To serve, run a knife around the edges, invert onto a plate, and drizzle any remaining caramel on top.

Nutritional Information:Each serving contains approximately 200 calories, 8g fat, 24g carbs, and 6g protein.

Tips: Use fresh ingredients for the best flavor. For a twist, consider adding a splash of orange or lime zest to the flan mixture.

If you’re looking for more Mexican delights, try some delicious elote, vibrant salsa, flavorful tacos, or savory carnitas to complement your meal!

Arroz con Pollo with Peas and Carrots

Arroz con pollo – chicken and rice cooked together in one pot – is the kind of recipe that exists in some form in almost every food culture, and the Mexican version gets its character from the turmeric-yellow rice, the cumin, and the chicken broth that everything simmers in together.

The chicken goes in first to brown properly, which builds flavor in the pan before the rice absorbs it. Don’t stir once the broth goes in – let it do its work undisturbed so the rice steams rather than turns stodgy. The peas and carrots go in for the last few minutes so they stay bright rather than going grey and soft. This is a genuinely satisfying one-pot dinner that feeds four without much effort.

Ingredients

• 4 chicken thighs, boneless and skinless
• 2 cups long-grain rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup peas (fresh or frozen)
• 1 cup carrots, diced
• 1/4 cup olive oil
• 1 teaspoon turmeric (for color)
• 4 cups chicken broth
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add the chicken thighs to the pot and brown on all sides, about 5-7 minutes.
3. Stir in the rice, turmeric, salt, and pepper, ensuring the rice is coated in the oil and spices.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 20 minutes.
5. After 15 minutes, add the peas and carrots on top of the rice without stirring. Cover again and cook until the rice is fully cooked and liquid is absorbed, about 5 more minutes.
6. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

Nutritional Information (per serving): Approximately 400 calories, 18g protein, 40g carbohydrates, 20g fat.

Tips: Serve with homemade guacamole, fresh salsa, or even a side of elote for a complete meal. For a twist, try adding spices like cumin or chili powder for a kick!

FAQs

What is the easiest Mexican recipe for beginners?

Quesadillas with Oaxaca cheese are the most approachable – five minutes, four ingredients, no special equipment. Enchiladas verdes and arroz con pollo are also straightforward once you have the ingredients assembled. Save pozole and chiles en nogada for when you want a more involved cooking project.

Which of these recipes work for Cinco de Mayo?

All of them, honestly – but for a party crowd, tacos al pastor, quesadillas, and churros with chocolate sauce are the most crowd-friendly and easiest to serve in batches. The ceviche de camaron makes an excellent appetizer to put out while people arrive.

Can I make any of these recipes vegetarian?

Several work well vegetarian or adapt easily. Tamales de Elote are already vegetarian. Sopes with refried beans can skip the meat entirely. Quesadillas are naturally meatless as written here. The mole sauce is also delicious over roasted vegetables instead of chicken – use the same method and sub in whatever is in season.

What is the difference between tacos al pastor and birria tacos?

Al pastor uses marinated pork cooked quickly on high heat – it’s lighter, brighter, and faster. Birria is slow-braised beef in a deep chile broth, served with consomme for dipping. Both are tacos but they’re very different experiences. The birria tacos recipe on this site goes into full detail on the process if you want to try it.

Where do I find ingredients like dried chiles and hominy?

Most larger supermarkets carry dried guajillo and ancho chiles in the Mexican foods aisle, often in small bags. Latin grocery stores are the best bet for hominy, Oaxaca cheese, and masa harina. All of these are also easy to find online if your local stores don’t stock them.

A Few Things That Make Mexican Cooking Easier

A good cast iron comal or griddle is worth having if you’re making quesadillas, tacos, or flatbreads regularly – the flat surface and high heat retention makes a real difference over a regular skillet. A tortilla warmer keeps your corn tortillas pliable and warm while you work through a batch. For the pozole and any blended sauces, a powerful blender handles the dried chile sauce much more smoothly than a food processor. And if you’re making the flan, a proper flan mold makes the unmolding step significantly less stressful.

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