Best Taquitos

(Community Matters)
Inspired by spending the morning rereading Diana Kennedy’s, The Art of Mexican Cooking, I just made the best breakfast taquito in the world. I had part of a pork chop and some black beans left over. Last night I’d brined the pork chops, then quick sauteed (tiny olive oil & butter) in basil and apple. So, this am made quick refried black beans with tomatillo sauce stirred in while cooking and fresh flour tortillas. Added just a tiny bit of shredded cheddar & monterrey jack cheese. Oh my, deliciosas! What’s for dinner – hmm . . . Posted from my blackberry