HispanicBusiness

Blend peanut mixture along with tomato, garlic, vinegar, sugar and salt in the blender jar until very smooth, about 3 minutes.

Heat 1 tablespoon oil in a 3- to 4-quart heavy pot over medium heat until it shimmers, then add blended mixture and simmer, stirring frequently, until it has thickened slightly, about 10 minutes. As it's simmering, swish a little liquid around in blender and add it to the pot. Add enough stock to thin sauce to a velvety consistency that thickly coats a wooden spoon but isn't gloppy. Cook, uncovered (use a splatter screen so the sauce doesn't make a mess of the stove), stirring occasionally, until small pools of oil appear on the surface of the sauce, about 35 minutes. As the sauce simmers, add more stock, as necessary, to maintain the velvety consistency. Season to taste with additional vinegar, sugar and salt.

Fry pork tenderloins in hot oil in a saut pan, turning constantly 15 minutes or until cooked to desired doneness. Let rest 5 minutes off heat, then cut into slices.

Serve sauce with pork tenderloin slices. Makes 4 cups sauce, enough for 4 to 6 servings. Serve with corn tortillas, rice and beans as desired. Sauce improves after a day in the refrigerator; it can be kept refrigerated up to 5 days without meat or frozen up to 1 month.

From "Truly Mexican," by Roberto Santibanez With JJ Goode and Shelley Wiseman.

ZUCCHINI AND CORN WITH CREAM (CALABACITAS CON CREMA)

--1 pound tomatoes (about 3 medium) --¼ cup mild olive oil OR vegetable oil --1 cup finely chopped white onion --2 large garlic cloves, minced --1 fresh serrano OR jalape o chile, minced, including seeds --2 cups fresh corn kernels (from 2 to 3 ears) OR 10 ounces frozen corn kernels, thawed --1½ teaspoons dried oregano, preferably Mexican, crumbled --½ teaspoon freshly ground nutmeg --¼ teaspoon freshly ground black pepper --2 pounds zucchini OR calabacitas, cut into ½-inch dice --½ cup Mexican crema OR heavy whipping cream --1 cup coarsely grated (4 ounces) Cheddar cheese --¾ teaspoon fine salt OR 1 ½ teaspoons kosher salt --1 cup chopped cilantro

Preheat oven or toaster oven on broil setting. Alternatively, preheat oven to 500 degrees F. If you're using oven broiler, position rack 8 inches from heat source.

Core tomatoes and cut a small "X" through the skin on opposite ends. Put tomatoes, cored sides up, on a foil-lined baking pan and roast until tops have blackened and tomatoes are cooked to the core, 20 to 30 minutes (check often). Slip skins from tomatoes, discard skins and coarsely chop tomatoes.

Meanwhile, heat oil in a 6- to 7-quart heavy pot over medium-high heat until it shimmers. Add onions, garlic, and chile and cook, stirring, until softened, 3 to 5 minutes.

Add corn, oregano, nutmeg and pepper and cook, stirring, until corn is lightly browned, about 7 minutes. Add zucchini and cook, stirring, until it is just tender, 3 to 5 minutes. Add tomatoes, crema, cheese and salt and cook, stirring, 5 minutes more. Season to taste with additional salt, and stir in cilantro just before serving. Serve with chicken or skirt steak. Makes 10 servings. Dish can be kept, covered, refrigerator up to 2 days.

From "Truly Mexican," by Roberto Santibanez With JJ Goode and Shelley Wiseman.

CLASSIC MARGARITA

--2 ounces tequila --2 ounces Simple Syrup (recipe follows) --1 ounce Cointreau OR Grand Marnier --1 ounce lime juice --Lime wheel, for garnish

Combine all ingredients except lime wheel in a cocktail shaker filled with 3/4 cup cubed ice and shake vigorously. Pour with the ice or strain into a glass, depending on personal preference. If serving frozen, combine ingredients in a blender with 3/4 cup crushed ice, blend until smooth, and pour into a margarita or other glass. Garnish with a lime wheel. Makes 1 serving.

SIMPLE SYRUP: In a small bowl or glass, combine ½ cup granulated sugar and ½ cup hot water and stir until completely dissolved. Let cool completely before using.

From "101 Margaritas," by Kim Haasarud.