Jocon (Chicken in Green Sauce - Guatemala)

1 chicken, cut into serving pieces,
loose skin and fat discarded
4 cups water
1 teaspoon salt
2 tortillas, sliced
1 tablespoon pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 teaspoons hot green chile slices
1 tablespoon corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes.

Remove the chicken and set aside.
Reserve broth and soak tortillas in it.
Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.

Prepare sauce in processor.
Grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth.
Add the soaked tortillas and process to a smooth paste.

Brown the chicken pieces in oil over moderate heat for 5 minutes.

Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.

Serve warm.

Serves 4.

Colombian Potatoes with Tomato-Cheese Sauce (Papas Chorreadas)

4 to 6 large potatoes
2 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 scallion, green and white parts, finely chopped
1 cup chopped, peeled tomato
Salt and freshly-ground pepper, to taste
1/2 cup heavy cream
1 cup grated Monterey jack, Muenster or other mild white cheese
Chopped parsley (for garnish)

Boil the potatoes in salted water until they are cooked through. Drain, peel and keep warm.

Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown.
Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally.
Add the cream and cheese and stir until the cheese is melted.
Pour the sauce over the potatoes and sprinkle with chopped parsley.

Serves 4 to 6.

Little Latin Meatballs (Albondiguitas)

2 jalapeño peppers
1 pound ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup milk
1/4 cup shredded Monterey jack cheese
1 small onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
Salsa

Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, salt and pepper.
Shape mixture into 1-inch balls.
Place in an ungreased 13 x 9-inch baking dish.
Bake uncovered at 400 degrees F until brown, 15 to 20 minutes.

Serve with salsa.

Makes 36 meatballs.

Salsa
1 (8 ounce) can tomato sauce
1 medium tomato, chopped
2 cloves garlic, finely chopped
2 tablespoons snipped parsley
1 tablespoon vinegar
1/8 teaspoon ground cumin
1/8 teaspoon salt

Heat all ingredients.