shredded pork tacos

INGREDIENTS

1  2 1/2 - 3  pound boneless pork shoulder roast
1   cup chicken broth
1/2  cup enchilada sauce or bottled salsa
4 - 8   inches soft flour tortillas or taco shells 
Assorted toppers, such as shredded lettuce, finely shredded Mexican-blend cheese, chopped tomato, sliced pitted ripe olives, and/or chopped avocado 
Dairy sour cream (optional)

DIRECTIONS

1. Trim fat from pork. If necessary, cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.)
2. In a medium saucepan, combine reserved 2 cups meat and the enchilada sauce. Cover and cook over medium-low about 10 minutes or until heated through, stirring occasionally. Meanwhile, warm flour tortillas according to package directions.
3. To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.

main dish, mexıcan, pork 12:59 AM No comments

southwestern beef stir-fry

INGREDIENTS

1   cup salsa2   teaspoons 
cornstarch
8   8-inch flour tortillas
1   tablespoon cooking oil
1   medium green sweet pepper, cut into strips
1  12  ounce can whole kernel corn, drained
3   green onions, bias-sliced into 1-inch pieces (1/2 cup)
1   pound lean ground beef
10   cherry tomatoes, halved
1/2  cup shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers (2 ounces) 
Cilantro sprigs (optional)

DIRECTIONS

1. For sauce, in a small bowl stir together salsa and cornstarch. Set aside.
2. Stack tortillas; wrap in foil. Heat in a 350 degree F oven about 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave-safe paper towels; micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until warm.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry sweet pepper, corn, and green onions for 2 minutes or until sweet pepper is crisp-tender. Remove vegetables from the wok.
4. Crumble beef into the hot wok. Stir-fry for 2 to 3 minutes or until brown, stirring only as necessary. Drain off fat. Push meat from the center of the wok.
5. Stir sauce. Add sauce to center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Stir in tomatoes; reduce heat. Cover and cook for 1 minute more or until heated through. Serve immediately with tortillas. Sprinkle with cheese. Garnish with cilantro, if desired. Makes 4 servings.

beef, main dish, mexıcan 8:23 AM No comments

easy fish tacos

INGREDIENTS

1   package (10 to 12 oz) breaded or battered fish fillets (6 fillets)
1   box (4.6 oz) Old El Paso® taco shells (12 shells)
1/2  cup mayonnaise or salad dressing
1   package (1 oz) Old El Paso® taco seasoning mix (any variety)
6   cups coleslaw mix (from 16-oz bag) 
Old El Paso® taco sauce, if desired

DIRECTIONS

1. Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2. Heat taco shells in oven as directed on box.
3. In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.

fish, mexıcan, taco 8:08 AM No comments

gaucho steak with 4-herb chimichurri

INGREDIENTS

Steak:

3   tablespoons tequila
2   tablespoons olive oil
1   tablespoon freshly squeezed lemon juice
1   tablespoon freshly squeezed lime juice
1   teaspoon minced garlic
1   teaspoon cilantro
1/2  teaspoon salt
1   teaspoon cracked black pepper
1 1/2  pounds skirt steak, trimmed

Chimichurri:

2   tablespoons red wine vinegar
2   tablespoons extra-virgin olive oil
2   tablespoons fresh cilantro
2   tablespoons fresh parsley
2   tablespoons minced white onion
2   tablespoons minced sweet red pepper
2   tablespoons minced garlic
1   tablespoon fresh basil, chopped
1   tablespoon fresh oregano
1   tablespoon dried pasilla chiles
2   teaspoons cracked black pepper
1   teaspoon salt
1/2  teaspoon ground cumin

DIRECTIONS

Steak:

1. In a small bowl, mix tequila, oil, lemon and lime juice, garlic, cilantro, salt and pepper. Combine with steak in a resealable plastic bag and marinate, refrigerated, for 2 hours.

Meanwhile, prepare Chimichurri:

1. Combine vinegar, oil, cilantro, parsley, onion, red pepper, garlic, basil, oregano, pasilla chiles, pepper, salt and cumin in a food processor. Pulse until coarsely chopped; let sit for 2 hours at room temperature.
2. Heat grill or grill pan to high heat. Cook steak to medium-rare, about 8 minutes, turning once. Let rest 5 to 10 minutes then slice across the grain into 1/4-inch pieces. Serve topped with Chimichurri sauce.

main dish, mexıcan, steak 8:01 AM No comments

mexican beef bake with cilantro-lime cream

INGREDIENTS

4   ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
12   ounces extra-lean ground beef
2   cloves garlic, minced
1  15  ounce can black beans or pinto beans, rinsed and drained
1  14 1/2 ounce can no-salt-added diced tomatoes, undrained
3/4  cup bottled picante sauce or salsa
1   teaspoon dried oregano, crushed
1/2  teaspoon ground cumin
1/2  teaspoon chili powder
1/2  cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
1/3  cup light dairy sour cream
3   tablespoons sliced green onions
2   teaspoons coarsely chopped fresh cilantro
1/2  teaspoon finely shredded lime peel

DIRECTIONS

1. Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
2. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
3. Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
4. Bake, covered, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
5. In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

beef, mexıcan, pasta 7:48 AM No comments

mexican-style chicken

INGREDIENTS

2  10 3/4 ounce can reduced-sodium condensed cream of chicken soup
1  10  ounce can diced tomatoes with green chiles, undrained
3/4  cup chopped green sweet pepper
1/2  cup chopped onion
1 1/2  teaspoons chili powder
1/4  teaspoon black pepper
12  6 - 7  inches corn tortillas, cut into thin, bite-size strips
3   cups cubed cooked chicken*
1  8  ounce package (2 cups) shredded cheddar cheese 
Tomato slices (optional) 
Sliced green onions (optional)

DIRECTIONS

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

Tip
To Tote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

Note
* About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

Variation
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

chicken, main dish, mexıcan 7:41 AM No comments

mexican pot roast tacos

INGREDIENTS

Pot Roast

Extra-virgin olive oil
3   pounds shoulder of beef 
Kosher salt and freshly ground black pepper
1   large onion, cut into wedges
2   cloves garlic, smashed
1   28-ounce can whole San Marzano tomatoes
3   dried red chiles
1   tablespoon ground cumin
1   tablespoon ancho chile powder
1/2  bunch fresh cilantro (about 8 sprigs) 
Water
2   tablespoons red wine vinegar

For serving
8   medium corn tortillas
3   cups finely shredded romaine lettuce
1/2  bunch fresh cilantro
1/3  pound Cotija cheese, crumbled
2   limes, cut into wedges for garnish

DIRECTIONS

1. Drizzle beef shoulder with oil, then season with plenty of salt and black pepper. Set a large, heavy-based pot over medium-high heat. Sear on all sides until you have a nice brown crust, adding additional oil to the pan as necessary to prevent sticking. Add onion and garlic to the pot and stir until they caramelize a little and have contact with the bottom of the pot. Add tomatoes with juice, chiles, cumin, chile powder, and the 1/2 bunch cilantro. Add 2 inches of water to the pot. Crush tomatoes with the back of a wooden spoon. Cover and simmer about 2 hours, until the meat is fork-tender and comes apart with little resistance. Once cooked, use a wooden spoon to break apart the meat. Season with salt and black pepper to taste; add the vinegar.

Tip:

1. If you like, warm the tortillas over an open flame on a gas stove, about 10 seconds per side. Serve the meat in tortillas with romaine, cilantro, cheese, and lime wedges.

beef, mexıcan, taco 7:37 AM No comments

mexican biscuit casserole

INGREDIENTS

1 1/2  pounds lean ground beef
1  1 1/4 ounce package taco-seasoning mix
3/4  cup water
1  16  ounce can kidney beans
1  11  ounce can whole-kernel corn with sweet peppers, drained
3 1/4  cups packaged biscuit mix
1   cup milk
3   cups shredded cheddar cheese (12 ounces)

DIRECTIONS

1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

beef, main dish, mexıcan 7:24 AM No comments

poblano chile-cheese enchiladas

INGREDIENTS

Sauce

1   tablespoon olive oil

1   small onion, chopped (1 cup)

3   cloves garlic, minced (1 tablespoon)

2 1/2  ounces dried New Mexican chiles, halved, stemmed, and seeded

4   medium tomatoes, chopped

Enchiladas

6   Poblano or Anaheim chiles

1   tablespoon olive oil

1/2  cup chopped onion

2   cloves garlic, minced (2 teaspoon)

1 1/2  cups queso fresco

1/2  cup shredded Monterey Jack cheese, divided

2   tablespoons chopped cilantro, plus more for garnish

12  6  inches corn tortillas

DIRECTIONS

1. To make Sauce: Heat olive oil in saucepan or Dutch oven over medium heat. Saute onion and garlic in oil 5 to 7 minutes, or until soft. Add dried chilies, and saute 3 minutes more. Stir in tomatoes and 2 cups water. Season with salt and pepper, and simmer 10 to 15 minutes, or until chiles are soft. Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.

2. To make Enchiladas: Preheat oven to broil. Place poblano chiles on baking sheet, and broil 15 to 20 minutes, or until blackened on all sides, turning often. Cool in covered bowl, then peel off skins and remove seeds. Chop chiles into 1/4-inch pieces.

3. Preheat oven to 375 degrees F. Heat olive oil in skillet over medium heat. Saute onion and garlic in oil 3 to 5 minutes, or until soft. Transfer to mixing bowl, and add queso fresco, 1/4 cup Monterey Jack cheese, cilantro, and chopped chiles.

4. Spread tortillas on baking sheet. Warm 3 minutes in oven to soften.

5. Spread 1 cup sauce over bottom of 13- x 9-inch baking dish. Divide cheese mixture among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining Sauce, and sprinkle with remaining Monterey Jack cheese. Bake 15 to 20 minutes, or until Sauce is bubbly and cheese is melted. Sprinkle with cilantro before serving.

appetizers, mexıcan 7:19 AM No comments

spicy mexican minestrone stew

INGREDIENTS

1/2  pound sweet Italian pork sausage, casing removed
2   teaspoons vegetable oil
1 3/4  cups Swanson® Beef Stock
1  14 1/2 ounce can whole peeled tomatoes, cut up
1 1/2  cups Pace® Picante Sauce
1/4  teaspoon garlic powder or 1 clove garlic, minced
1   cup uncooked medium shell-shaped pasta
1   (about 10 ounces) frozen cut green beans, thawed (about 2 cups)
1   can (about 15 ounces) kidney beans, rinsed and drained
Shredded Monterey Jack cheese or mozzarella cheese

DIRECTIONS

1. Shape the sausage firmly into 1/2-inch meatballs.
2. Heat the oil in a 4-quart saucapan over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the saucepan. Pour off any fat.
3. Add the stock, tomatoes, picante sauce and garlic powder to the saucepan and heat to a boil. Stir in the pasta. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
4. Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the pasta is tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Tip:

1. Substitute 1 can (about 16 ounces) cut green beans, drained for the frozen. For quicker preparation, omit the first step and cook the sausage over medium-high heat until it's well browned, stirring often to separate meat. Leave the sausage in the skillet and pour off any fat. Proceed with the remainder of the recipe as directed.

mexıcan, soup 2:15 AM No comments

mexican quesadillas

INGREDIENTS

4   tablespoons Pure Wesson® Corn Oil, divided
3/4  pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1  10  ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1   tablespoon chopped fresh cilantro
6  8  inches flour tortillas
1 1/2  cups shredded pepper Jack cheese
1/2  medium avocado, pitted, peeled, chopped 
Lime wedges, pico de gallo, and sour cream, optional

DIRECTIONS

1. Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat until hot. Add half of the chicken. Cook and stir 3 to 5 minutes or until liquid evaporates and chicken browns. Remove from skillet; set aside. Repeat with 1 more tablespoon of the oil and the remaining chicken.
2. Place all chicken into skillet; stir in drained tomatoes and cilantro. Heat through. Place chicken mixture in medium bowl. Wipe skillet clean.
3. Place tortillas on flat surface. Spread equal amounts of chicken mixture on 1/2 of each tortilla. Top chicken mixture with cheese, then avocado pieces. Fold other half of each tortilla over filling.
4. Brush the top of each quesadilla with oil. Heat skillet over medium-high heat about 1 minute. Place oiled side of tortilla down into skillet. Brush exposed side of tortilla with oil.
5. Cook each quesadilla about 1 minute per side or until cheese melts and tortilla is slightly crisp. Serve with lime, pico de gallo, and sour cream, if desired.

appetizers, chicken, mexıcan 2:02 AM No comments

taco in a bag

INGREDIENTS

1/4  cup refrigerated taco sauce with seasoned ground beef (from 18 ounce container)
1  1  millimeter bag nacho-flavored tortilla chips
2   tablespoons finely shredded Mexican cheese blend
2   tablespoons shredded lettuce

DIRECTIONS

1. In small microwavable bowl, microwave ground beef on high 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly.
2. Cut bag of chips open along top; hold open. Top chips with warm ground beef; mix with fork. Top with cheese, lettuce, and if desired, other taco toppings. Eat directly from bag.

Tips:

1. Need a fun snack or light meal for a youth group? This is it! The best part: There's very little clean-up. Just toss the bags and plastic forks when you're done.

beef, mexıcan, taco 1:58 AM No comments

mexican chicken minestrone

INGREDIENTS

12   ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon chili powder
2   cloves garlic, minced
1   tablespoon vegetable oil
2  14  ounce cans low-sodium chicken broth
1  15  ounce can black beans, rinsed
1   cup frozen corn
1   cup dried pipette or elbow macaroni
1  14  ounce can Mexican-style stewed tomatoes, cut up 
Cilantro sprigs

DIRECTIONS

1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

chicken, mexıcan, soup 1:53 AM No comments

mexican minestrone

INGREDIENTS

2  15  ounce can black beans, rinsed and drained
2  14 1/2 ounce can Mexican-style stewed tomatoes
2  14  ounce can vegetable broth
1  15 1/4 ounce can whole kernel corn, rinsed and drained
1  15  ounce can garbanzo beans, rinsed and drained
2   cups diced red-skinned potatoes
2   cups frozen cut green beans
1   cup salsa
Dairy sour cream

DIRECTIONS

1. In a 5- or 6-quart slow cooker combine drained black beans, undrained tomatoes, broth, corn, garbanzo beans, potatoes, frozen green beans, and salsa.
2. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Serve with sour cream. Makes 12 servings.

mexıcan, soup 1:48 AM No comments

layered mexican bake

INGREDIENTS

1 1/2  pounds extra-lean ground beef
1   large onion, chopped
2   green peppers, chopped
4   teaspoons chili powder
2 1/2  cups chunky red salsa
2  10  ounce packages frozen corn
6   high-fiber whole wheat tortillas
1   cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 1/2  cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

DIRECTIONS

1. Heat oven to 375 degrees Fahrenheit.
2. Brown meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes.
3. Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream, and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce, and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. Bake 30 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until melted.

Kraft Kitchens Tips: Special Extra:

1. Garnish with chopped cilantro or green onions just before serving.

beef, main dish, mexıcan 1:44 AM No comments

mexican pulled pork tacos

INGREDIENTS

1   medium onion, coarsely chopped
1  3 1/2 pound boneless pork shoulder roast or picnic roast
1   medium sweet red pepper, cut into 1/4-inch squares
1   medium sweet green pepper, cut into 1/4-inch squares
1  14 1/2 ounce can jalapeno-flavored diced tomatoes
2   teaspoons ground cumin
5 1/2  teaspoons garlic salt
5 1/2  teaspoons dried oregano
1/2  teaspoon cayenne red pepper
1  4  ounce jar diced green chiles, drained
1  11  ounce can corn kernels, drained
3   tablespoons tomato paste
16  6  inches corn tortillas, warmed following package directions

Garnish (optional):
1/2  cup fresh cilantro leaves, rinsed and patted dry 
Sour cream

DIRECTIONS

1. In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

mexıcan, pork, taco 1:40 AM No comments

deep-dish mexican meat loaf pie

INGREDIENTS

1 1/4  pounds ground beef (90 percent lean)

1   cup finely crushed tortilla chips or corn chips

1   envelope (1/2 of a 2-ounce package) onion soup mix

3/4  cup bottled taco sauce

2   eggs, lightly beaten (divided)

1/2  teaspoon ground black pepper

1  8.8 ounce pouch cooked Spanish-style rice (such as Uncle Ben's Ready Rice)

1  15 1/2 ounce can golden hominy, rinsed and drained

1  14 1/2 ounce can diced tomatoes with green chiles, drained

1   cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)

1   medium fresh Anaheim pepper, seeded and chopped* (1/2 cup)

1/4  cup snipped fresh cilantro 

Tortilla or corn chips, sliced jalapeno pepper,* and/or fresh cilantro sprigs

DIRECTIONS

1. Preheat oven to 350 degrees F. In a large bowl combine beef, crushed chips, soup mix, 1/2 cup of the taco sauce, one lightly beaten egg, and black pepper. Press mixture into the bottom and up the sides of a 10-inch deep-dish pie plate.

2. Heat rice according to package directions. In a large bowl combine rice, hominy, tomatoes, cheese, Anaheim pepper, cilantro, the remaining 1/4 cup taco sauce, and the remaining lightly beaten egg. Spoon mixture into meat shell. Place pie plate on a baking sheet. Cover loosely with foil.

3. Bake for 40 minutes. Remove foil; bake for 20 minutes more or until an instant-read thermometer inserted near center registers 160 degrees F. Let stand for 15 minutes. Top with chips, jalapeno pepper slices, and/or cilantro.

Tip

*Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

beef, main dish, mexıcan 1:35 AM 1 comment