Manchego a la Mexicana

From: Ricardo Bailon

VERY VERY VERY easy breakfast!

INGREDIENTS:

1 very thin sliced tomato
1/4 very thin sliced onion
1 sliced serrano chile
1/2 cup stock (chicken, beef, etc...)
6 slices 1/4'' thick of Manchego cheese (serves 2)

DIRECTIONS:

In a large skillet fry the onion on some olive oil, once it starts getting translucent, add the serrano and stir for about 1 min, then add the tomato and the stock and let simmer on low heat until the sauce thickens, the tomatoes are blended in and add salt to taste.
When the sauce has the consistency you want, add the Manchego slices and cover for about 1 min.
Don't wait too long or the cheese will melt all over the sauce, it has to be soft but able to take out of the skillet.
Once served, pour some sauce over the cheese and add some refried beans on the side and flour tortillas.

Pierna de puerco (Cuban Style)

From Bere Alvarez via "Alvaritos"


INGREDIENTS

1 6lbs bone in pork leg
1 garlic head
¾ cup of sour orange juice (naranja agria)
1 tbs of oregano.2 tsps of cumin
½ tsp of pepper
2 tbs of salt
1.5 lbs of onions



DIRECTIONS


Clean the leg and pierce in several parts with a knife.
Crush the garlic with the salt, oregano, cumin, pepper and add the sour orange juice and sliced onions.
Rub and cover the leg with this marinade and place in the fridge for 12 hours, at least.
Bake covered at 325 °F for 2 hours and take foil off 1 hrs before done, baste every 20 min or so.

(Think aprox 20min/pound or internal temperature of 160ºF-170ºF)