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Cinco de Mayo su casa

Simone Grandmain
Special to the World
Photo courtesy Simone GrandmainChili verde from the safety of your home is the way to go this Cinco de Mayo. The leftovers and#8212; if you are fortunate enough to have any and#8212; can be used in burritos and then frozen.
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A little-known fact is the actual definition of and#8220;Cinco de Mayoand#8221; which is and#8220;DUI Citacionand#8221; or, in some dialects, and#8220;License de Revokacion.and#8221; This year why not invite the gang over to make merry su casa? Following are a couple of tried and true recipes which are perfect for self-serve parties. This chili verde really is the best I have had anywhere and can be made ahead of time in anticipation of the big day. The tamale pie recipe is a classic that has been floating around my WASPy family for decades, but still makes the grade. Very column worthy.

Chili Verde

Ingredients:

2 1/2 lbs pork roast or boneless chops, cubed into half-inch piece

2 Tbls. vegetable oil

1 28 oz. can whole green chilies, chopped

1 28 oz. can whole tomatillos

1 27 oz. jar Nopalitos tender cactus, rinsed, drained and chopped into three-inch pieces

2 onions diced

dash of salt and pepper

2 dozen Tortilla Land fresh, uncooked flour tortillas, available at Safeway, in the cheese aisle, prepared per package directions. If these are not available, use regular flour tortillas.

1 can refried beans, prepared per instructions on the label.

Preparation: In large pot with lid, brown pork in oil until cooked almost thoroughly, about 20 minutes. Drain off excess fat. Add onions, green chilies, cactus, and tomatillos. Cover and cook for about two hours, stirring occasionally and breaking up tomatillos. Salt and pepper (lightly, the tomatillos often have salt) to taste. Serve with warm flour tortillas and beans on the side.

Uncle Mikeand#8217;s Tamale Pie

Filling ingredients:

1 Tbsp. olive or vegetable oil

1/2 cup diced red onion

2-3 chopped garlic cloves

1 pound lean ground beef

Preparation: Heat oil in skillet, add onion and garlic and cook approx. 5 minutes until translucent. Add ground beef and brown thoroughly.

Ingredients for cornmeal and#8220;crustand#8221;:

1 can (14 oz.) cream style corn

2 cans (19 oz.) tomato sauce

1 egg, well-beaten

1 cup milk

1/4 cup olive or vegetable oil

3/4 cup yellow corn meal

2 (4.25 oz.) cans black sliced olives

Pinch of red pepper

1 tsp. salt

Chili powder to taste

Preparation: Mix all together in large bowl.

Last step: Add ground beef mixture to cornmeal mixture and combine. Pour in 9 x 13 baking pan and bake in a 350° for one hour.


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