Easy Layered Mexican Dip
INGREDIENTS:
6 To 8 Ti leaves
3 lb Boneless pork,beef,or chickn
1 lb Salted butterfish; soaked
2 ts Liquid smoke
4 lb Frozen luau leaves; thawed
-and drained
6 To 8 Ti leaves
3 lb Boneless pork,beef,or chickn
1 lb Salted butterfish; soaked
2 ts Liquid smoke
4 lb Frozen luau leaves; thawed
-and drained
Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350~ for 3 hours.