2 quarts diced beef cheek
8 small sausage links
2 quarts diced pork shoulder
6 cloves garlic, minced
3 celery rib rubs, sliced
2 1/2 teaspoons salt
1 pound pork chops, cut into 1 inch cubes
4 equal tablespoons margarine
1 (16 ounce) can whole tomatoes, drained
3 tablespoons dried basil
1/2 teaspoon paprika
1 tablespoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried sage
1/8 teaspoon white sugar
1/8 teaspoon salt
4 tablespoons olive oil
1/2 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon olive oil
1/4 teaspoon ground nuts
Season beef with salt and pepper to taste; soak overnight.
Remove beef from water; place in a large stock-pot with 4 inches of water in pan. Add salt and pepper to taste. Simmer over low heat for 8 to 10 hours, or until internal temperature begins to reach 145 degrees F (63 degrees C).
Slice chops into 4 6-inch pieces; blend with meat. Sprinkle with garlic, celery ribs, and salt and pepper to taste. Mix with celery mixture.
While the chops are cooking, remove apricots from pits or halves. Melt butter and olive oil in a large skillet over medium heat. Saute apricots 1 minute; pour over meat and vegetables.
Squeeze or roll out any large chunks of meat. Insert knife into parallel seam of meat; cut through bottom of meat. Place chops on platter. Pour taco sauce over all, tossing with apricots.
Thinly slice chicken breast meat. Roll each breast separately; place 1 cup on each breast. Deep fry chops in skillet over medium-high heat. Fry chops in pan below chicken chicken breasts until meat is golden brown.
With knife, slice sausage into strips. Grill as desired; drain grease. Roll meat.
Microwave a chopped onion or carrot while removing from chops in the pan; drain. Return chops to pan. Stir marinated liquid into avocado mixture and pour over chops; decorate with lettuce leaves.
Heat the olive oil in an ovenproof skillet over high heat. Fry chops until browned; carry out and sprinkle chops with chile sauce.
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