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84Bravo1

remingtonoaks
HI Ken: My daughter finally got back to me on the photos. She said they seem to be pretty old but no credits to the shooter.

Also said some were in pretty sensitive areas! Whatever that means?

Said the "windows" were a hoot. Tom
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Comments

7 comments

Date Votes
  • remingtonoaks
    Montanajoe has not received an e-mail from you.
    [;)]
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  • 84Bravo1
    I saw your previous post about this. I was intrigued. I appreciate any new recipes to try. (Thanks.) I will add it to my recipe files.

    I'm dedicated to hard shells this evening. (Pretty much what I've got.) My Mom also included 4 soft flour tortillas. To me, that makes them a Burrito. [:0]

    -Ken-
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  • remingtonoaks
    Yeah Ken , ever since I've tried this recipe years ago, I just can't bring myself to eating tortillas tacos again

    Also if you use those tortillas, you can pack tacos for your work lunch.
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  • mrmike08075
    But is your ladder long enough to allow you to reach the tacos...

    And will you be trolled about it.

    Mike
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  • Sam06
    Ken, Get some soft corn tortillas and steam them, put 2 together and place the meat in the tortilla, then a spoonful of Pic o-de-gallo and a squirt of lime.......Thats the way the Mexicans do it.


    I like to make these with Pork.
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  • Sam06
    Either way Pico is great on Tacos whether they are American or Mexican style.

    Its easy to make, Here is my recipe:

    Pico de Gallo Recipe

    Ingredients

    4 plum tomatoes
    1 white onion
    12 cilantro sprigs
    2 serrano chiles
    1 Mexican lime (a Key Lime is the same thing)
    Sea salt to taste (1/2 to 1 tsp.)

    Instructions

    Seed the tomatoes.
    Seed the serrano chiles.
    Remove the cilantro leaves and discard the stems.
    Chop the tomatoes into 1/4" pieces.
    Finely chop the onion.
    Finely chop the cilantro, and serrano chile.
    Add all of the ingredients in a mixing bowl.
    Add sea salt to taste.
    Sprinkle with the juice of one lime(No More or it will overpower).
    Gently mix until the ingredients are evenly dispersed.
    Serve immediately or let it cool for a few min in the fridge).

    Don't let it get too cold or it will taste flat.

    You can Sub a Jalapeno pepper but it will not be as hot.

    Serve in a clay or glass bowl.
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  • 84Bravo1
    quote:Originally posted by Sam06
    Either way Pico is great on Tacos whether they are American or Mexican style.

    Its easy to make, Here is my recipe:

    Pico de Gallo Recipe

    Ingredients

    4 plum tomatoes
    1 white onion
    12 cilantro sprigs
    2 serrano chiles
    1 Mexican lime (a Key Lime is the same thing)
    Sea salt to taste (1/2 to 1 tsp.)

    Instructions

    Seed the tomatoes.
    Seed the serrano chiles.
    Remove the cilantro leaves and discard the stems.
    Chop the tomatoes into 1/4" pieces.
    Finely chop the onion.
    Finely chop the cilantro, and serrano chile.
    Add all of the ingredients in a mixing bowl.
    Add sea salt to taste.
    Sprinkle with the juice of one lime(No More or it will overpower).
    Gently mix until the ingredients are evenly dispersed.
    Serve immediately or let it cool for a few min in the fridge).

    Don't let it get too cold or it will taste flat.

    You can Sub a Jalapeno pepper but it will not be as hot.

    Serve in a clay or glass bowl.




    Thanks for the recipe Sam, copied to my files.
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