Stephen Snow
Google
Love their Hatfield Texas Smokehouse BBQ Seasoned dry rub pork loin filet on the grill. The 22 oz. package is perfect for a luncheon or dinner. The flavor is subtle and not overpowering. For us, there’s plenty of leftovers for a future taco Tuesday. Just chop it up, sauté it in a little EVOO, add a diced clove of garlic till heated through. Add beef broth, paprika, cumin, chili powder, a hint of sugar and red pepper flakes. To thicken if too watery, add corn meal. On an 8” shell, add the meat, top w veggies and grated cheese, fold over the sides and put 2 toothpicks to secure. Add more grated cheese and zap for 1-1/2 to 2 min. Remove and dress it with dollops of sour cream and black olives. Use a knife and a fork.