This recipe came from a restaurant no longer in business called El Charro and is the best I have found. We have been making it for about 20 years. It is terrific and easy! Enjoy!
I grew up in deep South Texas, only 100 miles from Mexico. This recipe is one I learned from the "natives" in the town where I lived. If you would like other "Mexican" recipes (like Carne Guisada, etc., email me.)
