Text 4390, 81 rader
Skriven 2010-12-01 20:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: not so great 810
========================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> Bottom has some of the best flavor on the beast, and top is
 ML> tender and reasonably tasty.

 ML> Chuck has the absolute best flavor on the beast. I cut up a
 ML> blade roast today and ate the fatty and odd-shaped and gristly
 ML> trimmings: glorious, though I was picking gristle out of what
 ML> remain of my teeth for an hour after.

After yesterday's burgers, we too had blade steak tonight, the best
parts pan fried, rare for me, medium for Roslind and the odd bits are
now crockpotting for tomorrow's supper. Three days of pesco-
vegetarianism was enough for me.
              
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tacos De Alambre
Categories: Southwest, Groundmeat, Beef, Bacon, Cheese
  Servings: 16

      8 sl bacon
      1 TB olive oil
      1    onion, diced
      1 TB minced garlic
      4    jalapeno peppers, seeded and
           chopped
  1 1/2 lb ground beef
    1/2 ts salt
    1/4 ts ground black pepper
      1 TB olive oil
     32    corn tortillas
      4    roma (plum) tomatoes, diced
      8 oz shredded Monterey Jack
           cheese

Place the bacon in a large, deep skillet, and cook over medium-high
heat, turning occasionally, until evenly browned, about 10 minutes.
Drain the bacon slices on a paper towel-lined plate, reserving
grease in the skillet. Crumble the bacon strips once cool.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over
medium heat. Stir in the onion, garlic, and jalapeno peppers; cook
and stir until the onion has softened and turned translucent, about
5 minutes. Increase the heat to medium-high, and stir in the ground
beef; season with salt and pepper. Cook and stir until the ground
beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any
excess liquid.

Scrape the beef mixture into the skillet of bacon grease. Crumble
the bacon into the beef, and stir until thoroughly combined. Keep
warm over low heat.

Heat 1 tablespoon of olive oil in a clean skillet over medium-high
heat until hot. Place a tortilla into the pan, and place a generous
spoonful of the meat filling onto the lower half of the tortilla.
Cook until bubbles begin to form in the tortilla, then fold over the
meat. Continue cooking until the taco is crisp and lightly browned
on each side, 1 to 2 minutes total. Repeat with the remaining
tortillas and meat mixture. Top the tacos with diced tomatoes and
shredded Monterey Jack cheese to serve.

By: Miss Lady

from a restaurant in Las Cruces, New Mexico.

  From: Kevin Jcjd Symons               
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... You are what you eat. If you eat garlic you're apt to be a hermit.

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