This is one set of recipes I am trying this week. I got this from the 1000 Mexican Recipes from the DVO site.

Book: 1,000 Mexican Recipes

Chapter: Meats

Makes 4 servings

(Cerdo con Salsa de Crema de Chile Serrano)

Category: Pork

Pork tenderloin is one of the easiest cuts of pork to prepare. It becomes tender and succulent when cooked. Here, the fiery serrano chile imparts its tingling heat to the creamy white sauce. Accompany the pork with Yellow Rice with Peas (see Beans, Rice, and Pasta).

Serrano Chile Cream Sauce

2 pork tenderloin (about 1 pound each)

1 tablespoon vegetable oil or olive oil

1 teaspoon dried oregano (Mexican variety preferred), crumbled

1 teaspoon salt

1 tablespoon finely chopped fresh parsley

1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead, refrigerate up to 2 days. Preheat the oven to 450. Line a 9- Ã 12-inch baking pan with foil. Trim the tough silver skin from the pork. Brush the tenderloins all over with oil. Season with oregano and salt.

2. Heat a large nonstick skillet over medium-high heat. Add the pork and cook, turning to brown on all sides, about 5 minutes. Transfer to the roasting pan and cook until no longer pink inside, but still juicy, about 18 to 20 minutes (155° to 160° on a meat thermometer). Reheat the sauce. Thinly slice the pork and serve with the sauce spooned on top. Sprinkle with parsley.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Book: 1,000 Mexican Recipes

Chapter: Beans, Rice, and Pasta

Makes 5 servings

(Frijoles Refritos)

Category: Bean Dishes

Makes about 5 cups

Refried beans that are prepared at home from beans you have cooked yourself are absolutely delicious. You may never be tempted to use canned refried beans again. I often make up a big batch and freeze the beans in small containers for later use.

Lard is rendered from fresh pork fat and it imparts a wonderful creaminess and rich flavor to refried beans. It's easy to make, if you wish, and contains half the cholesterol of butter, so a little lard isn't that bad. The beans can be varied in many simple ways. You can add chopped cooked onion and garlic, or melt cheese over the top when serving. Ground cumin or dried epazote or oregano may be added for extra flavor.

Basic Pot Beans, any type

1/3 to 1/2 cup Basic Fresh Lard or vegetable oil

Salt and freshly ground pepper, to taste

1. Cook pot beans until the liquid thickens and the beans are very tender. To fry the beans, heat a large heavy skillet over medium heat and add the lard or oil. When the lard is melted and hot, add about 1 cup of cooked beans and about 1/2 cup of the broth, too. Stir and mash as the beans cook and thicken. Gradually add all of the beans, and all of the remaining broth, mashing and stirring continuously, until the broth is reduced and the beans are thick enough to hold their shape.

2. When the beans are very thick and the juices have cooked away, add salt and pepper. The beans are ready to use, or to refrigerate or freeze for later use.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Book: 1,000 Mexican Recipes

Chapter: Beans, Rice, and Pasta

Makes 4 servings

(Arroz a la Mexicana)

Category: Rice Dishes

Rice cooked in broth with tomatoes, onion, and garlic is a classic rice dish, with variations, throughout Mexico. It goes well with so many things; try it with Chicken with Black Bean and Avocado Salsa (see Poultry), or Seared Tuna with Oregano and Garlic (see Fish and Shellfish).

2 teaspoons corn oil, olive oil, or other vegetable oil

1 cup long-grain white rice

1/2 medium white onion, finely chopped

2 cloves garlic (medium), finely chopped

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 pound plum tomatoes, peeled and finely chopped

2 cups canned fat-free reduced-sodium chicken broth

2 tablespoons chopped fresh cilantro

1. In a 4-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring, until golden, about 4 minutes. Add the onion, garlic, cumin, and salt. Cook, stirring, until the onion softens, about 3 minutes. Add the tomatoes and cook until the juices evaporate and the mixture is nearly dry, 3 to 4 minutes. Add the broth all at once and stir to settle the rice. Bring to a boil.

2. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove from the heat and let stand 6 to 8 minutes. Fluff the rice and stir in the cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.