2 medium tomatoes

1 medium onion
1 garlic clove

1 jalapeño pepper
1 tablespoon fresh cilantro

1 1/2 teaspoon vegetable oil
1/2 teaspoon dried onion

1/2 teaspoon bottled hot sauce
Splash of lemon juice

Finely chop tomatoes, onion, garlic, pepper and cilantro and combine ingredients.
2 pounds skirt steak, cut into strips about two inches wide
1 yellow onion, quartered

1/4 red bell pepper seeded
1/4 teaspoon achiote paste

1/4 teaspoon ground cumin

In a large soup pot, combine the beef, onion, bell pepper, achiote, cumin and six cups water.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover and simmer until the meat is falling-apart tender, about 1 1/2 hours.
When the beef is done, drain in a colander set over a saucepan and reserve the cooking liquid.
When it is cool enough to handle, use your fingers or two forks to shred the beef finely. Discard the onion and bell pepper.
Note: Beth Dixon made this beef in a crock pot instead of over the stove top.

Source: “Williams-Sonoma Essentials of Latin Cooking”
2 large tomatoes, diced

2 large yellow onions, cut into 1-inch chunks
3/4 cup seeded and chopped sweet peppers
8 cloves garlic

3 tablespoons fresh cilantro leaves
1/2 teaspoon achiote paste

1/4 teaspoon ground cumin
Salt and fresh ground pepper

5 tablespoons canola oil
Shredded beef

In a food processor, combine the tomatoes, onions, peppers, garlic, cilantro, achiote, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and process to a chunky sauce.
In a large saucepan over medium-low heat, warm the oil.
Add the sauce and cook, stirring constantly until fragrant, about 2 minutes.
Reduce the heat to low, cover and cook, stirring occasionally, until the ingredients are tender and the sauce has thickened, about 25 minutes. Taste and adjust the seasoning. Remove from the heat.
Add the shredded beef, 1/2 teaspoon salt and 1/2 cup of the reserved beef cooking liquid to the saucepan with the remaining sauce.
Cook over medium heat until the beef soaks up some of the sauce and the flavors have blended, about 5 minutes. Remove from the heat and let cool completely.

Source: “Williams-Sonoma Essentials of Latin Cooking”
2 pounds dried black beans

1 Spanish onion, chopped
1 green bell pepper, chopped

6 garlic cloves, minced
1 or 2 tablespoons olive oil

1 jalapeño pepper, chopped
1 lime

1/2 cup red wine

2 smoked turkey legs (meats of your choice can be substituted)
1 tablespoon cumin

1 tablespoon coriander
1/2 bunch finely diced cilantro

Rinse black beans in water. Cover with water, boil for 5 minutes, turn stove off and let rest for 1 1/2 hours.
Drain the beans and add to a large soup kettle.
Saute onion, bell pepper, garlic cloves and jalapeño using olive oil.
Add mixture to beans.

Next, mix in the juice of one lime, red wine, smoked turkey legs, cumin, coriander and cilantro.
Cook until beans are tender.