Continuing my recent theme of posting ugly meals, I thought I'd toss this one out there to keep the trend going. I'm not posting it just because it's ugly, it happened to come out extremely well. As y'all know we love pretty much anything Mexican or Tex Mex and that I tend to mix things up once in a while. This is one of those 
Start out slicing up some onions and jalapenos.
Get the ranchero sauce going. The veggies are not for this. They get used later.
The skirt steak.
Ranchero sauce after it's cooked down some.
Cut the skirt steak in half, pound it out with the meat mallet, and sprinkle with some of my Mexican spice mix.
Ya just gotta have some cheese.
Now for the previously mentioned onions and jalapenos.
Guess what? More cheese!!
Roll 'em up, tie 'em off, then a nice sprinkle of my Chimayo Chili spice blend.
Onto the grill.
Getting there. I knew there was a reason for all that cheese
Done and into the house. You don't need to tell me what they look like. My imagination works just fine
Top with the Ranchero sauce and serve with Mexican rice. The sauce was really thick but I kinda like it that way versus being somewhat runny. At least it stays put and you don't need to chase it all over the plate.
And of course...you guessed it...the close up shot.
This looks like something out of "Tales From The Crypt" but it was fantastic!! Some legit Mexican flavors going on, a nice layering of the flavors, and nice complexity from all of the different spices. None of the spices were overpowering, they just all worked in tandem to create a really legit flavor profile. Simple, basic, to-the-point, but a truly good meal. I'll be looking forward to the next installment of these. This is another where I thought Tracy would have leftovers for lunch the next day but that didn't happen. There was nothing left.
Oh well, gotta run. Cold, overcast, drizzling, and just plain yucky with the weather supposed to get really bad tomorrow. Gonna go make some spicy Italian sausage red sauce for pasta this evening. That will hopefully warm things up a bit. Take care and see y'all soon.
Robert
Start out slicing up some onions and jalapenos.
Get the ranchero sauce going. The veggies are not for this. They get used later.
The skirt steak.
Ranchero sauce after it's cooked down some.
Cut the skirt steak in half, pound it out with the meat mallet, and sprinkle with some of my Mexican spice mix.
Ya just gotta have some cheese.
Now for the previously mentioned onions and jalapenos.
Guess what? More cheese!!
Roll 'em up, tie 'em off, then a nice sprinkle of my Chimayo Chili spice blend.
Onto the grill.
Getting there. I knew there was a reason for all that cheese
Done and into the house. You don't need to tell me what they look like. My imagination works just fine
Top with the Ranchero sauce and serve with Mexican rice. The sauce was really thick but I kinda like it that way versus being somewhat runny. At least it stays put and you don't need to chase it all over the plate.
And of course...you guessed it...the close up shot.
This looks like something out of "Tales From The Crypt" but it was fantastic!! Some legit Mexican flavors going on, a nice layering of the flavors, and nice complexity from all of the different spices. None of the spices were overpowering, they just all worked in tandem to create a really legit flavor profile. Simple, basic, to-the-point, but a truly good meal. I'll be looking forward to the next installment of these. This is another where I thought Tracy would have leftovers for lunch the next day but that didn't happen. There was nothing left.
Oh well, gotta run. Cold, overcast, drizzling, and just plain yucky with the weather supposed to get really bad tomorrow. Gonna go make some spicy Italian sausage red sauce for pasta this evening. That will hopefully warm things up a bit. Take care and see y'all soon.
Robert
