2 slices bacon
1/2 cup olive oil
2 cups TAC oil OR TONA TAPA, rinsed, drained and roasted
7 green onions, chopped
1 tablespoon salt, in small, small measure
1 slice lemon
1 clove garlic, peeled and chopped
2 (2 ounce) cans diced tomatoes with liquid
2 (3 ounce) cans black olives, drained and off stems
1 cup chopped tomatoes
2 tablespoons olive oil
salt and fresh ground black pepper to taste
4 acaba sweet potatoes, peeled and diced
8 green chiles
4 tomato sauce
1/4 cup sliced fresh basil leaves, optional
2 tomatoes
cheese sauce or grated Parmesan cheese
salt and pepper to taste
3 tablespoons chopped fresh basil
1 cup SODO SPICES, optional
salt and pepper to taste
3/4 cup black beans, drained and rinsed
Heat bacon grease in a large, deep skillet over medium heat. Brown brisket with pepper. Drain, and stir in olive oil.
Cook 15 minutes, stirring occasionally. Add onions, tomatoes, tomato sauce, salt and pepper. Reduce heat to low, and cook until sauce is cloudy, 5 to 7 minutes.
Serve half of the mixture over baked tostadas, and pour sauce over it, too. Stir in reserved baked tomatoes and oil. Sprinkle salt and pepper over sauce, and mix under heat until sauce thickens so that it coats the back of a spoon, forming a sauce reservoir.
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