Page A5
April 30. 2 0 0 8
F ood
The Portland O bserver respectfully requests all com m ents and fam ily recipes that you w ould like to share. Please address
them in e-mail tosharons@ portlandobserver.com .
¡Viva Cinco de Mayo!
What began as a provincial
Mexican holiday has become a fi­
esta celebrated throughout North
America.
Many Americans believe that
CincodeMayoC'May 5th" in Span­
ish (commemorates Mexico’s inde­
pendence from Spain. In fact, it
began as a local holiday that cel­
ebrated M exico's defeat of the
French army at the Battle of Puebla
in 1862.
America's fondness for ethnic
traditions of all stripes, the over­
whelming popularity of Mexican
cuisine, and the recent rebirth of
Mexican pride on both sides of the
RioGrande m akeCincode M ayoa
larger and more widely celebrated
festival each year. Cinco de Mayo
is full of celebratory music and
dance, delicious food and drinks
galore; it unites communities with
parades, mariachi bands, piñatas,
cultural art and brightly colored
traditional costumes that electrify
cheering crowds.
SAFEWAY V
C in c o d e M ayo is a c eleb ra­
tion o f M exican pride and
unity. It calls for an authentic,
niuy bueno M exican feast.
Try these delicious dishes at
your celebration!
Taco Seasoning
"Depending on
how spicy you
and your family
like your dishes,
use as little or as
much as you
w ant."
Ingredients for life.,
In g re d ie n ts
• 1 Tbs. chili powder
• 1/4 tsp. garlic powder
• 1/2 tsp. paprika
• 1/4 tsp. onion powder
« 1 1 /2 tsp. ground cumin
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. sea salt
• 1/4 tsp. dried oregano
• 1 tsp. black pepper
D ire c tio n s
In a small bowl, mix togetherchili powder, garlic powder, onion powder,
red pepper flakes, oregano, paprika, cumin, salt and pepper. Store
seasoning in an airtight container.
WEDNESDAY
APRIL 30 ONLY!
Manor House
Boneless Skinless
Chicken Breast
F w 4-lb bag S3 96ea Lmfll
wlh iTOmmum S10 purchase
YtXA GlK k
wtxnj-vs- s '. xles .
CLUB PRICE
CLUB PRICE
Lloyd’s Pork BBQ Ribs
Pork Shoulder Blade Roast
Fully cooked. 36.8 to 37.4-02. Selected varieties
Bone-in.
SAVE up to $1.32 lb.
SAVE up to $ 6 .0 0 ea.
Price effective
April 30 only.
THURSDAY
MAY 1 0 N Ü
Lean
G round B eef
80S Lean 20% ral.
Ektreme Value Pack bnwt 1 with
minimum $10 purchase.
GSSXOBX
CLUB PRICE
0 Organics™ Salads
Fresh Atlantic Salmon Fillets
5-oz package Selected varieties.
Farm raised. Color added.
Club Price: $ 2 .5 0 ea.
SAVE up to $2 .0 0 lb.
SAVE up to $2 .9 8 on 2
Price effective
May 1 only.
Large Hass
Avocados
C a p ta in ’s C hoice
M e d iu m Raw
Or 4-cL Hass
S h rim p
Avocados 2 for $ 6
511060-ci So« in a 2-fc
bag at $5.98 ea Frozen Limit 2
CLUB PR IC E
CLUB PR IC E
Whole Seedless Watermelon
SAVE up to $5.11 ea
Price effective
M ay 2 only.
Lucerne1 M ilk
Post
Honey Bunches
of Oats
Nabisco Ritz
Crackers or
Chips Ahoy!
item will scan at regular
14.5-oz. Or Quaker Lite
7 5 1 0 16-02.
price, second item will
15-oz. Cereal.
Selected varieties.
reflect savings.
SAVE up to $3.67
Gallon. Whole. 2% , 1%.
Skim Supreme or Fat
Free. At checkstand. first
MAY 3 0 N Ü
Rancher’s Reserve
Boneless Beef
Chuck Steak
SAVE up to $ 3 .9 9 on 2
Extreme Value Pack
Limit 1 with minimum
$10 purchase
CLUB PRICE
Price effective
M ay 3 only.
32-oz Gatorade or 20-oz.
64-02,
OvenJoy
Sandwich
Breads
SoBe. Selected vaneties
Selected vaneties.
22.5-oz White or Wheat
SAVE up to 96«
SAVE up to 20«
Safeway
Apple Juice
Gatorade or
SoBe
Club Price: 90c ea.
SUNDAY
MAY 4 ONI
SAVE up to $8.90 on 10
CLUB PRICE
CLUB PRICE
CLUB PRICE
Pork Shoulder
Country Style Ribs
fW ITTT TTJi
12-Pack Corona,
Pacifico or
18-Pack Tecate
Safeway
Bath or Paper
Towels
12-oz bottles or Tecate cans.
5 0 -o z . 2x to 1 0 0 -o z lx
Liquid. W h e re Available
SAVE up to $ 1 .5 0
Selected varieties. Plus deposit
in Oregon SAVE up to $ 5 50
In g re d ie n ts
• Marinade
• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 3 Tbs. taco seasoning recipe
• Onion Relish
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime,juiced
• Roasted Vegetables
• 2 large tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 4 dried New Mexico chile pods
• 1 pinch salt and pepper to taste
• 1 (32 ounce) package com torti­
llas
• 2 cups grated eotija cheese (op­
tional)
• 2 limes cut into wedges
D ire c tio n s
1. Lay the (lank steak in a large glass baking dish. In a medium bowl, whisk
together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and
olive oil. Season with taco seasoning recipe. Whisk until well blended,
and then pour over the steak in the dish. Turn over once to eoat both
sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the
juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet
for a few minutes, and then remove to a bowl of water to soak for about
30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a
baking sheet. Roast in the oven for about 20 minutes, until toasted but
not burnt. Place the roasted vegetables, and soaked chile pods into a
blender or food processor, along with salt and pepper. Puree until
smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the
marinated flank steak into cubes or strips. Cook, stirring constantly, until
the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make
them pliable. Tortillas may also be warmed in a microwave oven. Arrange
two or three tortillas on a plate, and lay a generous amount of beef over
them. Top with a sprinkle of the onion relish and a large spoonful of the
pureed salsa. Add as much cheese as you like. Garnish with lime wedges,
and serve.
I--------------------------------------------------------------------------------------------1
I S unday S low C ooker C ollection |
i Mexican pintos
i with cactus
‘‘Try this honest Mexican
recipe fo r pinto beans
using hacon, chilies and
cactus. "
I Ingredients
|
I
I
I
■
Price eftective
M ay 4 only.
MONDAY
MAY 5 O N I
S ele c te d varieties.
Selected varieties
‘‘This is a great recipe fo r
authentic Mexican taqueria
style carne asada tacos
(beef tacos). These are
served on the soft corn
tortillas, unlike the Ameri­
can version o f tacos. Try a
squeeze o f lime; it adds a
little more zip. ”
I
I
I
I
Bone -in Extreme Value Pack
Limiti with minimum
$10 purchase
Tide Laundry
Detergent
Taquería Style Tacos - Came Asada
CLUB PRICE
•
•
•
•
•
•
2 cups dry pinto beans, rinsed
3 tablespoons salt; divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
|
B u tc h e r's Cut
L u n ch m eat
I Directions
|
W cz Tvte SaieciwJwnrtR
Limn ' purchmo(2wdh
nwwmSlC purchase
Out) «Mee Si 5C «
I 1, Place the pinto beans into a slow cooker, and fill to the top with
■ hot water. Add the bacon. 2 tablespoons of salt, jalapeno and onion.
Cover, and cook on High for 3 to 4 hours, adding water as needed.
until beans are tender.
' 2. Remove any thorns from the cactus leaves, and slice into small
I pieces. Place in a saucepan with I tablespoon of salt, and fill with
I enoughw atertocoverB ringtoaboil,andcookforl5m inutes.D rain
I and rinse with cold water for I minute. Add to the beans when they
I are soft, and cook for 15 more minutes on High.
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PER GALLON OF GASOLINE
Every time you spend $50 in a sinqle
transaction at Safeway.
SAFFWAY *
G A S O L IN E
I
f
items prohibited by
W 1D TH U*
M il
SAT
SUH
MOH
TUI
Prices in this ad good through M ay 6th
Price effective
M ay 5 only.
law See store for details
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