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July 1998 Issue
Mexican Medley
by Philip R. Gantt
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Chili Colorado This recipe was handed down from my grandmother and has evolved into the result presented here by my cousin Sandy. It is definitely authentic Mexican, and will stimulate the palate of anyone who is a connoisseur of Mexican food.

Chili Colorado can be used in burritos, or eaten as a main course with Spanish rice and salad. Use your imagination in how to serve this delicious dish.

  • 1 flank steak (cubed)
  • 2 large cans Las Palmas Red Chili Sauce
  • 3 large potatoes, cubed
  • 4 large cloves garlic, crushed and diced
  • 1 tsp. dried oregano leaves
  • 1 tbsp. flour
Sauté and brown meat in a large skillet with a little lard or bacon grease. Add the garlic, chili sauce and potatoes. Bring to a boil. Next, add the oregano and flour and mix well to thicken the liquid. Simmer the combination for 45 minutes. If necessary, add a little more flour to bring the sauce to the desired consistency.
  • Yields: 6 servings
  • Preparation Time: 1 hour

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