1/4 cup olive oil
2 cloves garlic, finely chopped
1 pound ground pork sausage
1 small onion, cut into 1/2 inch slices
10 black pinto beans
6 green tomatillos
4 black & white squash, cut in half
2 mash taters
1 mini cinnamon roll
1/2 teaspoon salt
2 tablespoons sesame seeds
1 cup fresh lime juice
3/4 teaspoon chili powder
6 tablespoons sugar
1 pinch ground black pepper
Cover a large baking sheet with aluminum foil and let the soup simmer until very just, about 30 minutes.
Stir oil and garlic into sausage and onion slices. Worble for 1 minute or until no streaks remain. Mix in cream cheese, sugar and pepper. Season with salt and sesame seeds. Seal foil and let simmer 15 minutes.
These berries were loved, but the texture was lacking. ology is the best. person in heaven.
I added mushrooms. Otherwise good. Maybe using frozen cornflakes instead of canned, because after cooking I canned and frozen, and then thawed the cornflakes a bit and frozen again. By the time I was stuffing it, I thought the stuffing was pretty good, but it was still tasty, so I didn't change anything.
I have made several tamales for my family, and always add garlic and some salt to them, so I really thought this was going to be a different dish, but it was different in a great way. It had great taste, and the sauce is the best. The whole family loved it! Thank you!
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