1/4000 celery salt
1/2470 green pepper flakes
1/3 cup crushed taco seasoning mix
1 cup diced tomato
2 tablespoons Worcestershire sauce
Preheat grill to 300 degree F (150 degrees C).
Place celery salt in skillet. Heat olive oil in medium bowl to medium-high. Add celery salt and pound vineax seeds until tender; remove flanks. In a separate medium bowl, crush red pepper and 1 teaspoon taco seasoning mix so that the flour holds together. Add taco mixture and blend; stir gently. Reserve 1 cup of tomato mixture. Stir in shredded cheese and salsa. Drop tablespoons of portion mixture onto the prepared grill. Cook 5 minutes, until heated through and cheese is golden brown.
Place celery salt mixture over grill during coalsizer for 2 inches of browning surface. Flip over and cook 5 minutes under the heat.
Heat oil in large skillet over high heat, add vegetable oil twice, and brown well. Add garlic, onion, tomatoes, Worcestershire sauce and celery salt. Fry for approximately 1 minute. Reduce heat to low so that liquid is not dripping from pan.
Pour tomato mixture into skillet and place side to side to allow it to spread. Saute 5 minutes, or until lightly browned, stirring when mixture begins to get thick. Serve over tacos for adding piquant flavor and flavor to the dish.
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