It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.

This week, the formidable Gaby Melian is showing us what makes for the perfect Argentine Asado (hint: it's all in how you salt it) and her recipe for her famous chimichurri sauce - with plenty of leftovers for topping tacos made with Masienda's masa flour.

Argentinian-inspired medialunas (croissants) with bacon, egg and cheese.

Tostadas were invented as a way to use up leftovers. Toasting or frying stale tortillas turns them crunchy and delicious. And then you can top them with other leftovers. Think of this simple recipe as a jumping-off point.

This tart, refreshing drink is made with whole limes that are blended with sugar and water. The fruit’s pith gives the drink a slightly bitter taste. If you like your drinks on the sweeter side, or if your limes are large and juicy, you may want to increase the sugar by 2 to 3 tablespoons.