Ingredients
- Servings: 4
- 1 cup olive oil
- 1/2 cup lamb rind, in small pieces
- 3 serrano chilies, deveined cut in strips
- 4 epazote leaves, finely chopped
- 3 limes
- 1 teaspoon of bottled cream cheese
- 1/4 teaspoon dry oregano (a pinch)
- 1 teaspoon tequila
- salt and pepper
Recipe
- 1 combine all ingredients and serve over steaks as you would do with chimichurri sauce.
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