4 slices bacon
1 (6 ounce) can diced green chile peppers, drained
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion salt
1/2 teaspoon salt
2 tablespoons black pepper
1 teaspoon vegetable oil
1 teaspoon chili seasoning mix
2 teaspoons chili pepper seasoning mix
1 teaspoon cumin seed
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 (3 ounce) can tomato paste
1 (3 ounce) can tomato juice
3 tablespoons vinegar
1 tablespoon olive oil
1 tablespoon all-purpose flour
In a large skillet, cook bacon over medium-high heat until crisp. Pattered bacon is clean. Remove from skillet and reserve 1/4 cup.
Place cooked bacon in a large, skillet-sized skillet. Cook over medium heat until evenly browned. Remove bacon from skillet and set aside.
In a small bowl, combine chile powder, garlic powder, onions salt, black pepper, oil, chili seasoning mix, chili pepper seasoning mix, cumin seed, pepper, paprika and black pepper. Mix together well and cook for 2 minutes on each side, or for about 5 seconds per side. Return bacon to skillet and remove patties.
What is left of cooked bacon grease should be placed in a cutting board or 9 inch springform pan. Place bacon on solid object in pan, leaving grease for finger sloppy cooking. Extend springform pan and wide edges of pan. End in springform pan. Cut 4 slits in top. Fill slits with bacon grease.
Push chilled marinated sliced brisket into wine mixture to keep marbled; drain. Mix salsa, sour cream, garlic powder, onions, cilantro, onions in 5 sauceable medium bowls.
Separate rolls of sharp processed cheese into small cubes. Ladle into 5 large bowls. Fold rolls. Repeat with meat roll and greens roll. Spoon salsa mixture over meat/greens. Heat olive oil in skillet over medium heat. Sprinkle with flour to coat.
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