I like the simple 'medium' Ortega smooth red sauce for a taco, I'm pretty simple w/ Mexican, when I make it, mostly concentrate on uniform cut, COLD veggies such as slivered lettuce and maybe small small dice tomatoes, well chilled - I alway enjoy jalapenos. I like Sargentino Sharp Cheddar, sour cream and chives, are also important. But i don't **** w/ skirt steak or anything like that and If i make fajitas, it almost alway chicken, or i'll just do a fillet, though i haven't done up any beef fajitas in nearly 4 yrs.
Nighty nite all. thanks.
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