Burritos Serve Hot or Cold

Preparation Time:  15 minutes Cooking Time:  40 minutes Servings:  4

1) Trim meat of excess fat.  Cut into 1 inch pieces.  2) Heat oil in a large sauce- pan, add onion.  Cook until golden brown. 3) Add meat, cinnamon, cloves, bay leaf and beef stock.  Bring to a boil, reduce heat, Simmer uncovered for 40 minutes or until meat is tender and liquid is almost all absorbed.  Remove and discard the cinnamon stick, cloves and bay leaf. 4) Shred meat with two forks.  Roll meat up in tortilla.  Serve with Tomato Salsa and salad.  NOTE:  The meat mixture will keep covered in the refrigerator for up to 3 days.

Shrimp in Cilantro

Preparation Time:  25 minutes Cooking Time:  10 minutes Servings:  4-6

1) Shell shrimp, leaving tails intact, devein.  Set aside.  2) Heat butter in a medium saucepan.  Add garlic, sugar, lime juice, cilantro, chives and sour cream.  Mix well.  3) Add shrimp.  Cook and stir until shrimp turns pink.  Do Not overcook. 4) Serve warm or cold. NOTE:  Oysters and scallops may also be cooked in the same way.  Cilantro, also called fresh coriander or Chinese parsley, is a pungent herb often used in Mexican cooking.  Look for it in the produce section near fresh parsley and herbs.

Tomato Salsa A Mexican Standard

Preparation Time:  10 minutes Cooking Time:  None Servings:  4-6

Thoroughly combine all ingredients in a medium bowl.  Cover and chill in the refrigerator.  Serve as an accompaniment to empanados, tacos, burritos or as a refreshing sauce with meat, chicken or seafood dishes.  Or serve with tortilla chips as an appitizer. NOTE:  Use green onions if a milder flavor is preferred.  Or add a little chopped green or red chili pepper for heat.  The size of the tomato and onion will determine the quantity that this recipe makes.  It is at its best when eaten fresh, but it can be stored, covered, for up to 2 days in the refrigerator.