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Found 4 results

  1. I saw this made by a guy named Al Czervik (aka Mongo) from another site and have wanted to make them ever since. My filling is a little different than his but has everything his had plus some more. Here are most of the ingredients for the peppers, filling and the rice: Started out making up some Mexican Rice by first soaking the rice for 15 minutes. I then cut up some onion, bell pepper and got out some 4 veggie blend to add to the rice. Sautéed the onions and pepper until they started to sweat. Then added the 4 veggie blend and cooked it for 5 minutes. Now I added the drai
  2. It’s been a while since I made some of this awesome pork dish and decided to remedy that. Here are most of the ingredients for the marinade and the pickled red onion. I had also dung out a 8.85 lb. pork shoulder from the freezer that I had purchased on sale for $0.99 a lb. I cut most of the fat cap off I placed it in an aluminum chaffing pan and then scored the meat in alternating directions for better marinate penetration. I poured half of the marinade over this side and then turned it over and poured on the over half. I covered this and let it rest in the fridge overnight.
  3. Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After
  4. I got the inspiration for this from jrow. I had just seen a YouTube video on Yucatan cooking where they buried a pig in the ground and then jrow made his a few days later. That did it for me and I just had to try it. Here are the ingredients for the marinate and the pickled onion: Here is an 8.5 lb. pork shoulder I trimmed most of the fat cap off and then scored it just like jrow did. I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other. I covered it with foil and let it rest in the fridge overnight. In the morning I started pre
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