The Texas BBQ Forum

Regardless what one would call these, I call them "Larapin" and "Simple".
I had a large eye of a bone-in ribeye that I needed to use so I thin sliced it.
Laid three soft white Guerrero torts on a plate and started adding stuff.
Definition of Stuff:
thin sliced ribeyeball
julienned large jalapeno
thin sliced sweet own-yawn
that green Sauce that you know who turned us onto
store bought salsa
pepper jack chez
sour cream

Sauteed the penner, own-yawn in butter and basil/sundried mater oil
Chunked in the meat at the last minute to warm up
Then started applying layers of "The Stuff"

Even tho they are lying flat on the plate, they took on many different shapes by the time they were turned into Lunch. At one time they looked like a Taco but then all of a sudden the image changed to Tamale but not for long.

"Bone Apple Tight Amigos and Amigettes"

I knew it wouldn't be long before you posted something great with all the other activity going on. It really is a good thing we dont live closer, I'd be there all the time for tips and table scraps.

10-4 but that back yard trail goes both ways and I know I'd be worse than Wilson Wilson especially come S-O-S time (except biscuit not shingle).

F-a-j-i-t-a


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when all was said and done and in my mouf it was more like a Taco-faji-dilla-lupa

Whatever you call it, I'd Hoover those down!

OldUsedParts wrote:store bought salsa

Em... Why?!?!
But, they still look like a fine meal!!

I can smell em up here :):)

Txdragon wrote:

OldUsedParts wrote:store bought salsa

Em... Why?!?!
But, they still look like a fine meal!!

Hmmmm, I thought I replied to this musta forgot to "submit".

So here goes another try - - - I know the store bought salsa was risky and I had plenty of my homemade roasted salsa but ALL I was wanting to add was a touch of mater taste so that the Sooner Sauce and ETC could control the most of the flavor - - - OH, IT WORKED