Taco Salad

1−1/2 Pound Ground beef

Bottled French dressing

1/4 Cup Onion, chopped

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Teaspoon Dried oregano, crushed

1/2 Head iceberg lettuce, finely shredded

2 Tomatoes, cut in wedges

8 Ounce Can corn, drained

8 Ounce Can garbanzo beans, drain

1/2 Cup Radish slices

1−6 1/2 oz Package Tortilla or corn chips

1 Avocado, peeled and sliced

4 Ounce Cheddar cheese, shredded

Pitted black olives, sliced

Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,

pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,

beans, radishes and enough dressing to moisten. Toss lightly. For each

salad, serve meat mixture over tortilla chips. Top with lettuce mixture,

avocado, cheese, olives and sour cream, as desired.

Sopaipillas

4 Cup Flour

2 Teaspoon Sugar

1/4 Cup Shortening or lard

1 Tablespoon Baking powder

1−1/2 Teaspoon Salt

1 1/4 Cup Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add water

and mix until holds together. Knead 10−15 times until dough forms a smooth

ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll

dough to 1/8" thickness on lightly floured board. Cut into 3" squares or

triangles. Do not allow to dry; cover those waiting to be fried. When ready

to fry, turn upside down so that surface on bottom while resting is on top

when frying. Fry in 3" hot oil until golden brown, turning once. Add only a

few at a time to maintain proper temperature. Drain on paper towels.

Salpicon

3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12−ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4−ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼−inch cubes
2 large avocados, sliced length−wise
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.
Cover and cook in oven approximately 4 hours until very tender, Remove from
liquid, cool slightly and shred thoroughly with a fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining cilantro,
chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve with warm
corn or flour tortillas, pinto beans and guacamole or tossed green salad.
For spicier flavor, use more chile chipotle or pickled jalapenos or chopped
or fresh green chile strips.

Ropa Vieja

3 pounds flank steak

1−1/2 cups water

6 whole garlic, peeled

6 whole black peppercorns

salt to taste

8 poblano peppers, fresh

1/2 cup lard, bacon drippings, or veg.oil

2 garlic clove, peeled and sliced

1 large onion, sliced 1/8" thick

flour tortilla

1. Cut the flank steak in half horizontally so it will fit into a large

Dutch oven. Place it in the pot and cover it with the water. Add the six

whole cloves of garlic, along with the peppercorns and salt as desired.

Place over low heat and bring the liquid to a simmer. Cover and continue

cooking over low heat, turning the meat occasionally, until it is tenderand

well done, about one and a half to two hours.

2. While the meat is stewing roast, peel and seed the peppers and slice each

pepper lengthwise into strips an eighth of an inch wide. Set aside.

3. When the meat is tender, remove the Dutch oven from the heat and let the

meat cool in its own broth. When it coolds enough to handle, remove it from

the broth and place it on a cutting board. Slice the meat across the grain

into stips about two inches across. Using your fingers, pull the meat into

fine shreds. Return it to the broth.

4. Heat the lard or other fat in a large heavy skillet over medium heat

until it is rippling. Crush the sliced garlic cloves and add to the hot fat.

Saute for one minute, stirring frequently. Add the sliced onions and saute

until it's somewhat soft, about three minutes. Add the reserved pepper

strips to the pan and continue sauteing and stirring for about two minutes.

5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch

oven. Cook the meat mixture, uncovered, over medium heat, stirring

frequently until the flavors are blended about 10 to 15 minutes. Serve the

meat hot, rolled up in heated flour tortillas.

Pork Carnitas