By CELESTE ORENDAIN
In the spirit of Thanksgiving, here are two traditional Latino recipes that are favorites in my family. These dishes are perfect for any holiday meal.
1 medium-size ham
1 32-ounce can of pineapple juice
3 ounces tequila
Fresh pineapple slices
Salt to taste
- Measure four ounces of the pineapple juice into a cup. Add the tequila and juice squeezed from the orange.
- With a cooking syringe, insert fruit-tequila liquid into different sections of the ham. Sprinkle brown sugar over the ham.
- Place the ham in a cooking bag. Add about four pineapple slices on top and pour the rest of the pineapple juice into the bag. Add salt to taste. Tie the bag closed and place it into a baking pan.
- Bake in a 350-degree oven for 45-60 minutes.
- To serve, cut slices. Top each ham slice with a pineapple slice and a maraschino cherry.
1-2 pounds of cooked, salted pinto beans
1 package bacon
2-3 whole, canned jalapeños
1 (12-ounce) can evaporated milk
2-4 ounces red chili powder
3 ounces shredded cheddar-jack cheese
- Use a potato masher to mash the cooked beans.
- Cut the bacon into medium squares and the jalapeños into small squares.
- In a large pot, cook the bacon until well done.
- Add the mashed beans to the pot. Add the jalapeños. Slowly add half of the evaporated milk. Stir in the chili powder. Add the cheese.
- Add the rest of the milk. Using a spoon, keep stirring the bean mixture until it starts to boil.