The combination of meat escapes, a combination of meat from Wis Ala mother

It’s probably the best dish of my mother, and it was our best dish for her when my brother, my sister and I was children. He accepted 30 years ago, in 1995, it was just just call me. My mom was born in the litoline height, but her father is from Texas and my grandchildren, cautious Indian, but it is customary in cooking.

And then this eocodo sauce is very good. If you grew here in ’80s, it’s like an Avocado sauce that people will serve in tx-metase places. This type tastes like this, but the best.

For a quotation you can use meat sting meat: shoulder clip, ocelle, the meat plate, any brave meat, any kind of meat. I use the meat beef with note of the old school sinus meat without recalling the old school canae meat my mom is used for use, used to use. It makes this mixture even easy if you find it!

I serve this of meat that is still in fresh, still comfortable corn tourine in the east-hand-engine. If you don’t have a local Mexico market with a daily hot black torilla, don’t travel. You can use the standard corn tortilla, which you can warm in a hot plate or smooth; A fast hack they are engaged in Sunrivog in Sunrise in Sun, at Sun, at a time, before it is itch.

I use the grains for the basin and free, but you can easily use the rice mebbel oil or a bully fat. I used meat booths in this version, because it is the ones my mother will stop them. He will provide version to the Jaililawal Sauce Sparmer and without fake; In this version I am using Jalamposu. He will also serve them with Mexican rice. Here I serve them to a latter and tapped with couo fresto, because why not?