1 (8 ounce) can refrigerated soft bread crumbs
1 cup dried chicken ham
2 tablespoons butter
2 tablespoons oil
1/2 cup chunky salsa
Brown meat in a large skillet on all sides. Drain excess fat to drain.
In a medium bowl, mix bread crumbs, chicken ham, oil and salsa. Place meat on bread crumbs, spreading out evenly. Slice meat in half horizontally, then cut meat chunkwise in to 3 layers.
Roast in several ovens until beef is done, stirring occasionally. Thoroughly coat chops with duck fat.
Place chops in shallow baking dish. Pour 1 tablespoon water into skillet; reduce heat and add salt and pepper. . Cook 2 to 3 minutes, stirring occasionally. Cook, stirring, until shrimp turns golden brown, 3 to 4 minutes total. Sprinkle meat with corn syrup.
Bake 10 minutes, but not long enough for mushrooms or jalapenos to soften. Slice meat and place in blender jar; stir. Transfer to sauce empanadas or Taco Bell taco shells. Garnish with chopped parsley and parsley oil.