1 mexican steak
1 ingredints are meat, tomatoes, onio; ns and chilles.
I take the meat, chuck roast sliced 1/2 inch thick, round steak, or what ever. I sprinkle lemon pepper and meat tenderizer over the meat and pound it into the meat. I brown the meat in an electric skillet and remove it. Then I slice tomatoes, and onions and layer them in the skillet. Tomatoes, Onions and Meat. On top I layer over sliced canned chilles. (I use Orega brand.) This is not the origiginal but something I have played around with. This is an idea that calles for experimentation, rabbit, moose, veal etc. The choice of peppers to go on top can range from Anaheim to Habanero, canned and otherwise. The only caveat is that the tomatoes need to go on the bottom, and it needs to be coverd becaus the moisture in the tomatoes helps make the meat tender.
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