{"product_id":"2940016536064","title":"Recipes From South Of The Border","description":"Now you can enjoy the many, unique flavors of Mexican food in your own home. \u003cbr\u003e\u003cbr\u003eWith Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.\u003cbr\u003e\u003cbr\u003eAmong the world's great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.\u003cbr\u003e\u003cbr\u003eExplore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook.\u003cbr\u003e\u003cbr\u003eBean and Garlic Dip\u003cbr\u003e2 cups Pinto Beans -- *\u003cbr\u003e1\/4 cup Mayonnaise Or Salad Dressing\u003cbr\u003e1 each Clove Garlic -- Finely Chopped\u003cbr\u003e1 1\/2 teaspoons Red Chiles -- Ground\u003cbr\u003e1\/4 teaspoon Salt\u003cbr\u003ePepper -- Dash of\u003cbr\u003e* Pinto beans can be home cooked or canned.\u003cbr\u003eMix all ingredients. Cover and refrigerate 1 hour.\u003cbr\u003eServe with tortilla chips. Makes 2 cups of dip.\u003cbr\u003eBEANS COOKED IN A POT (FRIJOLES DE OLLA)\u003cbr\u003e1 pound Beans - black, turtle, pink -- or pinto\u003cbr\u003eAn earthenware bean pot (I -- used my crock pot)\u003cbr\u003e10 cups Hot water\u003cbr\u003e1\/4 cup White onion -- roughly sliced\u003cbr\u003e2 tablespoons Lard\u003cbr\u003e1 tablespoon Salt -- or to taste\u003cbr\u003e2 large Sprigs epazote (only if -- black beans are used\u003cbr\u003e*Pinto or pink beans will need 12 to 14 cups water\u003cbr\u003eRinse the beans and run them through your hands to make sure that there\u003cbr\u003eare no small stones or bits of earth among them.\u003cbr\u003ePut the beans into the pot and cover them with the hot water. Add the\u003cbr\u003eonion and lard and bring to a boil.\u003cbr\u003eAs soon as the beans come to a boil, lower the flame and let them\u003cbr\u003ebarely simmer, covered, for about 3 hours for black beans and 2-1\/2\u003cbr\u003ehours for the other varieties, or until they are tender, but not soft.\u003cbr\u003eDo not stir during this time.\u003cbr\u003eAdd the salt and epazote, if you are using it, and simmer for another\u003cbr\u003e30 minutes. Set aside, preferably until the next day. There should be\u003cbr\u003eplenty of soupy liquid.\u003cbr\u003eBeef And Tequila Stew\u003cbr\u003e2 pounds Meat -- *\u003cbr\u003e1\/4 cup Unbleached Flour\u003cbr\u003e1\/4 cup Vegetable Oil\u003cbr\u003e1\/2 cup Onion; Chopped -- 1 Medium\u003cbr\u003e2 each Bacon; Slices -- Cut Up\u003cbr\u003e1\/4 cup Carrot -- Chopped\u003cbr\u003e1\/4 cup Celery -- Chopped\u003cbr\u003e1\/4 cup Tequila\u003cbr\u003e3\/4 cup Tomato Juice\u003cbr\u003e2 tablespoons Cilantro; Fresh -- Snipped\u003cbr\u003e1 1\/2 teaspoons Salt\u003cbr\u003e15 ounces Garbanzo Beans -- 1 Can\u003cbr\u003e4 cups Tomatoes; Chopped -- 4 Medium\u003cbr\u003e2 each Cloves Garlic -- Finely Chopped\u003cbr\u003e* Meat should be beef boneless chuck, tip or round, cut into 1-inch\u003cbr\u003eCoat beef with flour. Heat oil in 10-inch skillet until hot. Cook and\u003cbr\u003estir beef in oil over medium heat until brown. Remove beef with slotted\u003cbr\u003espoon and drain. Cook and stir onion and bacon in same skillet until\u003cbr\u003ebacon is crisp. Stir in beef and remaining ingredients. heat to\u003cbr\u003eboiling; reduce heat. Cover and simmer until beef is tender, about 1\u003cbr\u003ehour.\u003cbr\u003eBeef Tacos\u003cbr\u003e1 pound Ground beef\u003cbr\u003e1 each Chopped onion\u003cbr\u003eSalt to taste\u003cbr\u003e1 each Clove garlic (optional)\u003cbr\u003e1 package Taco shells\u003cbr\u003e1 cup Green chili or taco sauce\u003cbr\u003eSaute' the beef and onion until brown. Salt to taste. Add garlic if\u003cbr\u003edesired. Place a heaping tablespoon of meat mixture in each shell and\u003cbr\u003estuff with lettuce, tomato and cheese. Serve with the chili or taco\u003cbr\u003esauce and top with sour cream or guacamole for an added treat.\u003cbr\u003eBell Pepper Rajas\u003cbr\u003e1\/2 each Green Bell Pepper -- *\u003cbr\u003e1\/2 each Red Bell Pepper -- *\u003cbr\u003e1\/2 each Yellow Bell Pepper -- *\u003cbr\u003e3\/4 cup Montery Jack Cheese -- Shredded\u003cbr\u003e2 tablespoons Chopped Ripe Olives\u003cbr\u003e1\/4 teaspoon Red Pepper -- Crushed\u003cbr\u003e* Peppers should be seeded and cut into 6 strips each.\u003cbr\u003eCut bell pepper strips crosswise into halves.\u003cbr\u003eArrange in ungreased broilerproof pie pan, 9 X 1 1\/4-inches or round\u003cbr\u003epan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set\u003cbr\u003eoven control to broil. Broil peppers with tops 3 to 4","brand":"0penny.com","offers":[{"title":"Default Title","offer_id":47081618669808,"sku":"2940016536064","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940016536064_p0.jpg?v=1763637674","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940016536064","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}