South Of the Border

2 cups Unsalted chicken broth (store bought)
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2 tablespoons Minced jalapeno chili with — seeds
1 Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves — minced
baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli.

Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.

Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the
juices. Serve with warmed tortillas.

Makes 6 servings

This is ridiculously delicious eaten right from the pan - just you, a fork and a tall glass of sweet tea….however, most people enjoy it with a few other people and a stack of warmed tortillas.

1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion — chopped
2 Garlic cloves — minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers — chopped (one can)

Put all ingredients into a dutch oven, a crock pot, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour more, until
the desired thickness is achieved.

The recipe below is from one of our Recipe Collections. Enjoy!

3 pounds Round Steak — 1/2″ Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 each Large Clove Garlic — Smashed
Water

Cut round steak into cubes and brown in shortening in a heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).

Once meat is slightly browned, add the potatoes and continue to brown. Don’t worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic.

Add Approcimately ONE cup of water and simmer until thickened. The potatoes will thicken the sauce. Muy Bueno!