¢ Pour oil on a large skillet and heat over medium-high heat. When oil is hot but not smoking, add the sliced beef and brown on all sides, about 5 minutes.

¢ Season chicken lightly with salt and pepper. Set aside. ¢ In a blender, puree the garlic, peppercorns, cloves, cumin and onion with the broth and set aside. ¢ Heat the oil in a large skillet.

¢ Place eggplant in a colander and sprinkle with salt. Let stand for 1 hour. Pat dry with paper towels. Heat 4 tbsp of the oil in a large saucepan over medium heat.

¢ Combine the flour and the salt in a large resealable plastic bag. Add as many pieces of chicken you can fit and shake to coat completely. ¢ Heat a large sauté pan over medium-high heat and add the oil.

¢ Place Veracruz Cooking Sauce in a saucepan and bring to a boil. Reduce to medium heat; add bay leaves, thyme and salt. Cook for a minute. Remove from heat. ¢ For Shrimp: Heat oil in a skillet and lightly sauté the shrimp until they start getting a deep orange color.

¢ Heat oil in a large pot over medium-high heat until hot. Add the cauliflower florets and cook, stirring frequently until they start to get tender, 8-10 minutes. Add onion, garlic and bay leaves and cook for 5 more minutes, stirring frequently.

¢ Heat oil in a saucepan over medium heat, add the Veracruz Cooking Sauce and cook for 2 minutes. Add the zucchini and squash slices and stir gently. Cover and cook until zucchini and squash are tender, 8 to 10 minutes.