I find that the best part about cooking for a crowd is the fact that it allows us to share the best recipes and tips. This week, we’re going to share the recipe for los betos.
I make this dish for a lot of reasons, but the main one is that it’s one of those little things that people don’t realize they appreciate until they’re serving it for a crowd. If you make it only for yourself you’re missing out on so much of what it has to offer.
Basically, los betos is a marinara sauce that can be used as a base for many other dishes in the same family. When you make it for a meal, you can add the beans or whatever else your heart desires.
la betucha! la betucha! la betucha! I have to go back to that one. Its the best thing Ive ever heard.
I mean, there are so many things you could make with the stuff: las cebollitas, pico de gallo, chimichangas, etc. Theyre all delicious and are all based on the same base of marinara sauce. You can find las cebollitas in many supermarkets and you can find pico de gallo in most grocery stores. You can find chimichangas at many grocery stores.
In addition, I love the idea of using canned goods as a vehicle for cooking. You can use the contents from any of those cans to make a variety of dishes. You can use the cans as a base for a pasta dish, or you can mix up a whole meal out of the contents.
I found my father’s can of chicken broth to be the perfect base for a recipe. He used it to make chicken noodle soup for years and it was the perfect base for so many of his dishes. I think it’s because the broth is so flavorful and the noodles are so tender that the noodles get absorbed into the broth.
I also found my dads can of chicken broth to be a good base for making a soup. For example I used the broth to make chicken noodle soup for years and it was the perfect base for so many of his dishes. I think its because the broth is so flavorful and the noodles are so tender that the noodles get absorbed into the broth.
It could also be because he’s a good cook and he’s used to making dishes from scratch. I also think it’s because the broth is so flavorful and the noodles are so tender that the noodles get absorbed into the broth.
