Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican, French Baguette, Pizzas

on November 19, 2013

I bought 4 small baguette rolls and sliced them in half long ways. Then drizzled a little olive oil, sprinkled salt and pepper on them and toasted them off in the oven. I set them aside for a bit while I got the toppings ready. For that I bought 1 pound of ground pork. At this point I added my own mix of Mexican spices to 3 tablespoons of olive oil to toast them and bring out their flavor before adding one diced onion and 3 cloves of garlic. For my spices I used cumin, chili powder, cayenne pepper, oregano, coriander, and some kosher salt and pepper. You could easily use a taco seasoning mix as well. After the spices had toasted in the oil add the diced onion and minced garlic, saute until soft. Now add in the pork and cook until meat is nice and brown and has absorbed all of the spices with the garlic and onion. I added some enchilada sauce and fresh chopped cilantro, mixed that in with the meat mixture, put a lid on it to keep it warm, and let that sit to the side. In a bowl and made a raw salsa with diced tomatoes, red onion, cilantro, Fresno chili, fresh lime juice, salt, and pepper. I chilled the salsa in the frig until I was ready to use it. At this point I spooned on some enchilada sauce to each of the bread halves and added some Mexican shredded cheese blend on top of that and put them back into the oven to melt. When they came out I spooned on a healthy helping of the pork mixture and them topped that with the fresh salsa. This dish is easy and delicious and I promise you will love it.ImageImageImageImageImage

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