Rubbed it with a little oil, then sered it in a cast iron skillet. Put it into a slow cooker/crockpot and added enough water to just cover it. A little sea salt, and a few peppercorns a sliced onion and two cloves of garlic. After it broke down I added a can of enchlada sauce because I had one up in the pantry and wanted to us it up.
It was actually pretty good, but it could use a lot of work I think. I'd like to hear anything you try with the idea yourself.
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It was actually pretty good, but it could use a lot of work I think. I'd like to hear anything you try with the idea yourself.
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