Gonzalez tacos and BBQ
Gonzalez tacos and BBQ American restaurant in San Diego
511 E Theodore St, San Diego, TX 78384
Monday: Closed | Tuesday: 6:30AM-2PM | Wednesday: 6:30AM-2PM | Thursday: 6:30AM-2PM | Friday: 6:30AM-9PM | Saturday: 6:30AM-9PM | Sunday: 6:30AM-2PM
America/Chicago time zone
5 average rating from 4 reviews for Gonzalez tacos and BBQ
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Business Name: Gonzalez tacos and BBQ
Address: 511 E Theodore St
San Diego
Texas
78384
US
San Diego
Texas
78384
US
Company Hash Recipe
Cut hash into 4 equal slices. Place hash slices on a broiler rack; brush tops with 1-1/2 teaspoons melted Crisco.
Broil 3 inches from heat for 5 minutes or until browned. Turn and spread tops thinly with a mixture of horseradish and mustard. Broil for 3 minutes.
Remove from broiler. Cut tomato into 4 equal slices. Place 1 tomato slice on each hash slice. Brush tomato slices with remaining 1-1/2 teaspoons melted Crisco. Sprinkle with salt, pepper, and cheese.
Broil for 1 to 2 minutes or until cheese is melted.Crispy Cheese Morsels Recipe
Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.Gourmet Pork And Cheese Panini Recipes
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Drain clams, reserving 1/4 cup juice.
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Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop level tablespoons of clam mixture into hot Crisco. (Do not use fryer basket.) Fry several fritters at a time for 3-1/2 minutes or until browned. Drain on paper towels.
Serve with lemon wedges and Tartar Sauce.
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