OutdoorWriter
Long Time Member
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...tacos with a kick, and wow, were they...
As advertised yesterday, I cut a nice hunk of sirloin into small, thin strips & marinated them for several hours in the juices from the ceviche. Then I quickly seared them in a hot frying pan before stacking on a warm, soft tortilla & covering with ceviche & cheeses. Amazingly, the ceviche didn't seem near as hot this way. Just in case, however, mixed up a blender full of frozen margaritas to put out any fires.
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