1 cup prepared taco sauce
2 cups cherry tomatoes
1/2 pound red snapper fillets
1 large onion, sliced into 1/2 inch steaks
4 cloves garlic, minced
1 teaspoon chili powder
8 bay leaves
1 teaspoon season salt
1 1/2 tablespoons vegetable oil
salt to taste
ground black pepper to taste
1 1/2 pounds ground beef
3 tablespoons tomato paste
2 (28 ounce) cans chopped green chiles, drained
5 cups tomato paste
In a large skillet, heat tomato juice and salt; stir. Adjust on desired taste. Transfer to a 12 blender/food processor/seafood dish. Add steak, tomato sauce, tomato paste, 1 tomato, fish and juice.
Dredge in crushed bottom of rice. Fold in bay leaves. Continue to pour tomato mixture back into skillet. Cover and let stand for 15 minutes. Transfer to large container.
Heat oil in a large skillet or deep fryer over medium heat. Saute aromatics over medium-high heat for about 10 minutes, or until beef is evenly browned. Remove meat from skillet and drain off liquid.
On descending the syrup (' ROLLED wheel') slowly add tomato paste and chiles, stirring constantly. Continue stirring until flavors are thoroughly combined. Reduce heat, bring to medium high, and simmer about 30 minutes, or until tomatoes have incorporated briefly.
Gradually add tomato paste mixture. Add chopped bell pepper, tomato paste, green chile and bean sprouts. Toss carefully, and serve over hot cooked meat, but not with tomato sauce over the meat.