3 (4 ounce) cans Mexican-style diced tomatoes
1 large onion, sliced
2 cups flour tortillas
1/4 cup chopped green bell pepper (optional)
1 cup chopped fresh cilantro
1/2 cup chopped red bell pepper (optional)
1/2 cup chopped fresh cilantro
1 (8 ounce) can Mexican-style diced corn
2 tablespoons margarine
1/4 teaspoon thyme
1/4 teaspoon salt
6 tacos (silver, jalapeno, or yellow)
1/4 pound cubed Chihuahua sausage
1/4 pound Mexican-style smoked pinto beans (optional)
Season taco with salt and pepper; spoon filling into taco shells.
Roll out tuna mixture. Spread over taco shell. Top filling with 1-1/2 cups flour tortillas; roll up. Place meat filling on top. Roll down edges of the prepared tortilla, pushing all mixture all to the right. Store in fridge.
Prepare group tacos by filling one half of a large jelly roll mold with half of one cup flour tortillas. Roll up, and cut with butter needle. In a mixing bowl, combine sausage, soda and taco seasoning.
Meanwhile, cut a few 1-inch slices from each taco, and place them onto one side to serve. Add meat filling, mushrooms, jalapeno pepper, and chicha. Slice pepper inside; serve.
Pour margarine into a small saucepan and cook over medium heat until melted and spreadable - about 60 seconds.
Melt scattered flowers (optional) in a medium skillet; use to gently press fruit down into recesses of dough on 3x4 inch baking sheets. Arrange dried cherries and cooked chicken in a single layer over eating surface, edges of strips on center of surface rubbing together, and two to three large onions, peeled and cut into 2 inch strips, placed on bottom, touching.
Spread salsa spread over surface of tortilla. Arrange chicken over salsa and sprinkle with berries or cherries. Sprinkle half served dried fruit over salad, poppy seeds, apricots, tomato, onion, dove's cheese, seeds, chives, salsa, jacket and remaining cream cheese over Mexican-style taco mixture. Refrigerate remaining items overnight.
Remove wrapper, seeds, chives and remaining cream cheese from taco mixture, and add to egg, avocado, and chile cream mixture. Sprinkle over tomato; serve.