Olives Hidalgo

Just outside the small dusty village of Delores

Hidalgo in the state of Guanajuato, Mexico

was an olive grove where an enterprising Senora

annually set up a roadside stand and sold her

processed olives in recycled mayonnaise jars.

The word would go out in San Miguel Allende,

the expats living there would rush over, and in a

week her stock would be exhausted. This is a

recipe created at the time and now updated for

the American kitchen. Bottled salsa verde can

be found in any Mexican grocery store or in the

ethnic section of your local supermarket,

probably near the El Paso line of canned goods.

It is a mild green chile and tomatillo sauce

with onions and spices.

1 pound of ground beef

1 tablespoon of fresh garlic, minced

1 package of taco seasoning

Green olives, pitted

Salsa verde

Stir garlic and seasoning into the beef and pinching

off a bit at the time, wrap around each olive to make

a walnut-size ball. Place in a shallow baking pan in

a 350 degree oven for 15 to 20 minutes and cool.

Before serving, place in a microwave proof serving

container, pour salsa verde over the meatballs, and

warm thoroughly.


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