Combine the following ingredients in a freezer bag and marinate for 1/2 hour in a refrigerator:
Grill fast and hot to desired doneness. Cut the meat against the grain and squeeze a little extra lime juice on top before serving.
Boil Yukon Gold potatoes, drain and cool. When cool, cut the potatoes into thick 1/2 round slices. In a large fry pan melt 3 tbsp. butter and 3 tbsp. olive oil. The following veggis can be grilled on the BBQ before the steak or sauteed in the pan before adding the potatoes. If grilling, cut the veggies into larger pieces: i.e. large thick rings of red onions, thick long ribbons of zucchini, large sections of bell peppers (use red, green, and yellow for beautiful color). Add the raw veggies to cook first or the grilled beggies last. Add the potatoes to the butter/oil mixture. Wait before turning to allow each side to become golden brown. Add the veggies and cook together. At the end of cooking, add salt and pepper then 3 tbsp. of Mrs. A’s Famous Salsa Buena and toss.
Coat the bottom of a large skillet wtih a little vegetable oil and heat to medium. Add the following:
Cook all of the above on low for about 1/2 hour, serve or transfer to a crockpot on low for holding. Serve in a small bowl with warm flour tortillas, guacamole, sour cream, and Mrs. A’s Famous Salsa Buena.
Fry one dozen corn tortillas -- drain on paper towels. In a large saucepan add 2 tbsp. vegetable oil and saute one bunch of green onions chopped small. Once soft, turn off heat and set aside.
Shred on deli-cooked chicken and add to your green onions. Add two cans of diced green chiles, two cans of salsa verde, 1/2 container of sour cream, and 1 cup shredded cheddar cheese.
Layer a little sauce on the bottom of a rectangular-baking dish. Then continue to alternate layers of tortillas with the chicken and sauce. Cover with a layer of shredded cheddar cheese and bake at 350 degrees for 1/2 hour or until golden brown.
Coat the bottom of a lidded pan with vegetable oil. Heat on medium. Saute 2 cups of long grain white rice until golden brown. Keep an eye on the browning. At the end, add 1/4 onion chopped and 1 clove of chopped fresh garlic. Saute for a minute or two. Add 1 small can tomato sauce and 3 cups water. Add salt and pepper. Bring the mixture to a boil on high just until the rice starts to peek through the liquid. Then turn down to medium and cover for about 3 minutes. Then turn down to low for 3 minutes. Then off. Do not uncover the pot or stir the rice. Be patient. The whole process should take about 30 minutes.
In a large bowl add the following:
Pour seveveral tbsp. of Mrs. A’s Famous Salsa Buena over your favorite block of cream cheese. Serve with multi-grain crackers.
In a large pitcher add: