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Chimichurri, a sauce served with steak in Latin America, is a laissez-faire kind of dish. Add more garlic or vinegar or hot peppers to customize it, if you like.


1 bunch parsley, well washed and dried, leaves

finely chopped

2 cloves garlic, finely chopped

(use more or less, to taste)

1/2 cup olive oil

2 tablespoons red wine vinegar(use more or less, to taste)

1 teaspoon dried oregano

(some cooks omit this completely)

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

1 teaspon freshly ground black pepper

Combine all ingredients, taste and adjust seasoning. Let stand at room temperature an hour or so before serving.


1/2 lb. green tomatillos

4 serrano peppers

1 white onion, diced

3 pinches of cilantro

1 avocado, pitted and peeled

Cook green tomatillos and serrano peppers in a pan of water. Let cool and liquefy with the rest of the ingredients. Goes great with tacos or flautas.


Contributed by Primo Beto

Laredo Beef


2 Tbsp. vegetable oil

2 lb lean boneless chuck, fat trimmed, cut into

1" cubes

1/4 cup sifted flour

3 tsp salt

2 tsp chili powder

3/4 tsp cumin

16 oz can corn

1/4 tsp ground pepper

1 cup onion chopped

16 oz can red kidney beans

1 beef flavored boullion cube

1 paper bag

What to do........

In a paper bag, add 2 tsp salt, 1 tsp chill powder, 1/2 tsp cumin, 1/4 cup flour. Add cut and trimmed beef to bag and shake well to coat beef. Add oil to large saucepan. Add coated beef, stirring occasionally until brown. Stir in onion, stirring until soft. Drain liquids from cans and reserve. If there is not enough liquid for 4 cups, add water. Add boullion to the 4 cups liquid and pour mixture into saucepan with beef. Add remaining spices. Heat to boil, reduce to simmer for 1 hour or until beef is tender, stirring occasionally. Add corn and beans and simmer for 5 minutes more. Enjoy!



From the kitchen of Mary Helen Gallego

Although this Mexican pork stew with hominy is a hearty dish served traditionally on New Yearís Day, itís great for Sunday suppers, especially on Super Bowl Sunday!

1 lb. pork shoulder, boneless

Or 1 lb. pork butt

1/4 c. flour

1/4 c. vegetable oil

1 clove garlic, chopped

1 medium onion, chopped

1/4 c. celery, chopped

1/4 c. green chilies, chopped

3 c. chicken broth

Or 3 c. water, with 3 chicken bouillon cubes

4 Tbl. Menudo spice (or to taste)

Or 3 Tbl. chili powder, 1Tbl. Oregano, 1 tsp. cumin powder

30 oz. can hominy, undrained

salt and pepper to taste



1/4 c. onion, chopped fine

1/4 c. fresh cilantro, snipped

lime wedges

tortilla chips, or warmed corn tortillas

Cut pork into 1-inch cubes and dredge in flour. Heat oil in large pot. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir garlic, onion, celery, and chilies in same pot until tender. Stir in pork, spices, and add broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add hominy and simmer for additional 15 minutes. Serve in bowls and sprinkle with garnishes.

Serves 6 generously


From the kitchen of Mary Helen Gallego

Otherwise known as "Porcupines", this economical meal is quick and easy and considered a great comfort food! Make plenty to share with a neighbor.

1 lb. ground beef

1 egg

1 c. rice, uncooked [I usually add a couple of handfuls ;o)]

1 clove garlic, chopped

1 medium onion, chopped

1/4 c. celery, chopped

1/4 c. green pepper, chopped

6 c. water

1Tbl. chili powder

1tsp. oregano

1 Tbl. cumin powder

1 can crushed tomatoes or equivalent

salt and pepper to taste

fresh cilantro, chopped

Mix beef with egg, rice, salt and pepper and form into 2-inch meatballs. Bring water to boil and add meatballs. Add the rest of the ingredients except cilantro. Simmer for 30 minutes. Add cilantro and cook an additional 10 minutes.

Hint: Sprinkle a little lime juice for zesty flavor. Serve with salad and hard rolls or french bread.

Serves 6 generously


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