Category: TEXMEX / CAJUN / CUBAN

SEVEN LAYER DIP TACO CUPS

SEVEN LAYER DIP TACO CUPS Servings: 12

6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*

  • Preheat oven to 350º.
  • Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
  • Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Spoon a tablespoon of re-fried beans into each sheet.
  • Sprinkle shredded cheese over each sheet.
    Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
  • Cook for 15 minutes.
  • Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
  • Enjoy!

NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS serves 2

I absolutely LOVE trying new recipes. Suiza is just the Spanish word for Swiss. I generally cook something BRAND NEW 85% of the time! So combining out of the norm flavors helps keep everything interesting and leads to some wonderful new combinations. Like Molly I combine flavors based on my likes, NOT based on their cultural origins. We used to live near a Mexican restaurant that had the most amazing food, was family run, but had THE grumpiest servers (all part of the family). EVERY time they hired a new hostess/cashier we’d all take bets on how long she’d last because they were ALWAYS cute and perky! 😀 Anyway, they had THE best Suiza chicken enchiladas and that is what this recipe reminds me of. The mozzarella is a much creamier cheese than the standard jack or cheddar normally used in this style recipe. The pickled red onion cut the richness of the ultra creamy cheese and give it a tangy finish.

Adapted from Molly Krueger at Marley Spoon

FRESH ground sea salt & ground pepper
pinch sugar
avocado oil
6 (6-inch) corn tortillas
¼ ounce chorizo chili spice blend
3/4 pound boneless, skinless chicken breasts
1 tablespoon BETTER THAN BOUILLON chicken concentrate
1/2 cup chicken bone broth
2 tablespoons apple cider vinegar
8 ounces green enchilada sauce
1/2 cup chicken bone broth
2 tablespoons chopped  FRESH cilantro,
1 poblano pepper, char roasted, stemmed, seeded and sliced thin
1 medium red onion, sliced thin
1 cup grated mozzarella
1/2 cup grated cheddar cheese
sour cream, for garnish

  • Preheat oven to 450° with a rack in the upper third.
  • Pick cilantro leaves from stems; finely chop the stems and reserve whole leaves. 

In small bowl, combine ¼ cup of the sliced onion with 1 tablespoon vinegar and a pinch of sugar and FRESH ground salt and pepper. Set aside, but stir occasionally, until needed.
  • In a measuring cup, stir to combine the enchilada sauce, broth concentrate, and chicken broth.
  • Set sauce aside.
  • Pat chicken dry.
  • Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat.
  • Generously season chicken with sea salt and ground pepper.
  • Add chicken and cook until chicken is seared and cooked through, about 5 minutes.
  • Transfer chicken to a cutting board.
  • Shred chicken with 2 forks.
  • Heat 1 tablespoon oil in same skillet over medium-high.
  • Add poblano pepper slices, remaining sliced onions, and a pinch each of FRESH ground sea salt and pepper. Cook, stirring, until veggies are softened and browned in spots, 3–5 minutes.
  • Stir in all of the chorizo chili spice blend and cilantro stems; cook until fragrant, about 1 minute.
  • Transfer veggies to bowl with chicken; stir to combine.


  • Off the heat, pour ¼ cup sauce into same skillet.
  • Layer 2 tortillas on top, overlapping as necessary.
  • Top with ¼ cup sauce, half of the filling, and ⅓ of the cheese.
  • Repeat with 2 more tortillas, ¼ cup sauce, remaining filling, and ⅓ of the cheese.
  • Top with remaining tortillas, sauce, and cheese.


Lightly oil foil; cover skillet with oiled side.
  • Bake on upper oven rack until cheese is melted and tortillas are warmed through, about 10 minutes.
  • Uncover; switch oven to broil.
  • Broil until cheese is browned on top, 2–3 minutes, depending on your broiler.
  • Remove from oven; let rest for 5 minutes.
  • Top enchiladas with whole cilantro leaves, sour cream salsa and pickled onions as desired.

NOTE: If you cannot find chorizo chile spice, make your own!

CHORIZO CHILE SPICE BLEND

1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons Ancho Chile powder
2 teaspoons sweet paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon FRESH ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon QUALITY ground cinnamon

  • Break up a bay leaf into small pieces. Using a mortar and pestle grind it up a bit.
  • Next add in the oregano and thyme and grind until finely ground.
  • Measure and combine the remaining spices, along with the bay leaf, oregano and thyme in a container and stirring to combine.
  • Store in a jar or container with a tight-fitting lid and store in dry, dark place for up to 6 months or longer.

REFRIED BEAN BOWLS & HOMEMADE TORTILLAS

REFRIED BEAN & RICE BOWLS adapted from MOLLY YEH

1/2 pound ground beef
1 medium yellow onion, diced
1 teaspoon chili powder
4 ounces canned diced green chiles
14-ounce cans seasoned black beans, drained and rinsed
1 can white shoepeg corn, drained
2 limes, juiced
FRESH ground sea salt and black pepper
3 cups cooked white rice
1 cup (4 ounces) grated white Cheddar or Cotija cheese
1/2 bunch green onions, trimmed and sliced
Salsa of choice
1 jalapeno, seeded and sliced
FRESH cilantro, for garnish

  • Cook ground beef in a large skillet over medium-low heat, rendering all of the fat until cooked through, 6 to 8 minutes.
  • Drain, reserving fat and set aside.
  • Increase the heat to medium and add the onions to rendered fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes.
  • Add the chili powder and cook for another minute.
  • Stir in the green chiles and black beans.
  • Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor, add 2 to 4 tablespoons water to the puree if it seems too dry.
  • Stir in corn and ground beef.
  • Stir in the juice of 1 lime and season with salt.
    To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice.
  • Garnish with cheese, salsa and scallions.
  • Scatter the jalapeno slices and cilantro on top.

HOMEMADE TORTILLAS adapted from Molly Yeh

2 cups (254 grams) all-purpose flour, plus more for dusting
FRESH ground sea salt and tri-color pepper
1 teaspoon sugar
1/4 cup avocado oil

  • Combine the flour, salt and sugar in a medium bowl.
  • Add the oil and mix until coarse and mealy.
  • Stir in 3/4 cup water to form a dough.
  • Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes.
  • Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes.
  • Heat a dry skillet over medium heat.
  • Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they’re really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn’t turn down a 3/16-inch-thick one.
  • Cook them in the skillet on both sides until they’re just starting to show some brown spots, 45 seconds to 1 minute per side.
  • Keep warm in a towel until ready to serve.

BEEF & BEAN ENCHILADAS ~ TAKE OUT STYLE

Take Out Style Enchiladas are a power packed recipe full of flavor with a velvety chili sauce that is very fragrant, but NOT overly spicy. Adapted from Jennifer Aaronson @ MARLEY SPOON

BEEF & BEAN ENCHILADAS ~ TAKE OUT STYLE
8 (6-inch) corn tortillas
2/3 pound lean ground beef, browned to crumbly and drained of grease
1 can shoepeg niblet corn, drained
2 cups (8 ounces) shredded cheddar-jack blend
2 ounces pickled jalapeños, FINELY chopped
1 can black beans, drained and rinsed
2-3 green onions, sliced and diced (greens and whites separated)
1 tablespoon beef broth concentrate
4 tablespoons tomato paste
1 1/4 cup chicken broth
1 1/2 tablespoons taco seasoning
1 tablespoon WONDRA flour
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 425° with a rack in the center.
  • Heat 1 tablespoon oil in a medium saucepan over medium.
  • Add taco seasoning, tomato paste and 1 tablespoon flour; cook, whisking, 1 minute.
  • Whisk together broth and beef broth concentrate.
  • Add to saucepan, stirring to blend. Bring to a simmer, cooking 8-10 minutes until slightly thickened.
  • Season to taste with FRESH ground sea salt and black pepper. 
 Remove from heat and set aside.
  • In a large bowl, combine ground beef, beans, scallion whites, chopped jalapeños, half of the corn, 1/3 cup of the sauce and ⅔ of the cheese; stir to com-3bine.
  • Season to taste with FRESH ground sea salt and black pepper.

  • Brush tortillas on both sides with oil, then place on a rimmed baking sheet.
  • Bake tortillas on center oven rack until just warmed and softened, about 2-3 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.

  • Lightly oil the inside of a medium baking dish.
  • Pour in ¼ cup sauce, spreading to coat the bottom.
  • Arrange tortillas on a work surface.
  • Divide filling (about ⅓ cup each) evenly among tortillas; roll up tightly and arrange in prepared baking dish, seam side down.
  • Top with remaining sauce.
  • 
Sprinkle enchiladas with remaining cheese.
  • Bake on center oven rack until cheese is browned and bubbling, 20 minutes.
  • Garnish with remaining scallions sprinkled over top, and with remaining jalapeños on the side.

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP serves 6

1 medium onion, finely chopped
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) mild enchilada sauce
1 can (4.5 oz) chopped green chiles
4 cups chicken broth
1 can white shopper corn
4 cloves garlic, minced
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/4 cup chopped FRESH cilantro
1/2 teaspoon salt
3 cups diced rotisserie chicken
4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips
chopped onions for garnish
sour cream dollop for garnish
drizzle of hot sauce for garnish
chopped cilantro for garnish

  • Add everything except chicken to a large sauté pan or soup kettle.
  • Cover, cooking over medium heat and bring to a SLOW boil.
  • Lower heat to low and simmer 30 minutes.
  • Add chicken, stirring to blend.
  • Serve immediately with toppings.

CHICKEN NEW ORLEANS

I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

  • In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

  • Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  • Preheat large cast iron skillet.
  • Add avocado oil and melt butter over medium-high heat.
  • Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

  • Boil pasta in salty water, drain, but do not rinse.
  • Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

  • Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
  • Add more paprika and heavy cream into the skillet.
  • Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
  • Bring to a SLOW boiling point.
  • Lower heat and simmer 3-4 minutes.
  • Taste the sauce and adjust seasoning to your liking.

  • Add cooked pasta into the sauce and stir until fully coated.
  • Return chicken to the skillet, turning to coat with sauce well.
  • Sprinkle with remaining chopped herbs.

CHEESY “BURRITO” LASAGNA CASSEROLE

CHEESY “BURRITO” LASAGNA CASSEROLE
16 ounces mild salsa (see note)
1 pound ground beef
1 package Taco Bell Carne Asada seasoning
1 can Bush’s seasoned re-fried beans, drained and rinsed
1 can Green Giant white s
1 can shoepeg corn, drained
2 cups shredded Mexican cheese blend (Jack and cheddar)
1 bunch green onions, chopped
10-8 inch flour tortillas or 1 box of Barilla oven ready lasagna noodles

  • Pre-heat oven to 375°.
  • Combine salsa and pico de gallo in a small bowl. Set aside.
  • Brown ground beef until crumbly. Drain of grease.
  • Add seasoning mix and 1/4 cup of the salsa mixture stirring to combine.
  • Stir in black beans, corn and green onions until well mixed.
  • Lightly spray a 9×13 baking dish with non-stick cooking spray.
  • Spread 1/4 cup of salsa mixture on the bottom of the baking dish.
  • Cut rounded edges off the tortillas to square them up. You’ll be cutting them to fit as necessary.
  • Arrange a layer of tortillas over the salsa.
  • Spoon half of the meat mixture over the tortillas.
  • Sprinkle a third of the cheese over the meat mixture.
  • Repeat the layers ending with tortillas, a thin layer of the salsa mixture and most of the cheese, reserving 1/3 cup of cheese for the very end.
  • Cover with foil.
  • Bake 30 minutes until hot and bubbly.
  • Remove foil, sprinkle with remaining cheese and bake 5 minutes more until browned.

NOTE:

  • I use 8 ounces of a smooth salsa and 8 ounces of pico de gallo.
  • Adding chopped red pepper amps up the flavor and color a bit.
  • You can trade out the tortillas for an oven ready lasagna noodle and get the same flavor.

TACO BOWLS

I LOVE this recipe because there is an actual saladness to it and no tortillas are needed. It is as refreshing as it is filling and hearty.

TACO BOWLS serves 4
1 pound ground beef
2 tablespoons avocado oil
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
4 ounce can diced green chiles, drained but reserved
1 bunch green onions, sliced thin
1/2 cup mini pepper rings
4 LARGE radishes, sliced thin
2 cups grape tomatoes, halved
6 cups shredded cabbages and carrots
1-2 LARGE avocados, sliced
1 LARGE lemon, juiced
FRESH ground sea salt and black pepper
FRESH chopped cilantro, to taste
1 cup sour cream
1-1 1/2 cups shredded cheddar
salsa (optional)

  • Heat oil in large skillet over medium high heat.
  • Add garlic and pepper rings, cooking and stirring 5-7 minutes until it begins to brown.
  • Add beef, chili powder, cumin, cayenne pepper, green chiles and salt. Cook, stirring occasionally until beef is cooked through.
  • Whisk together the lemon juice and reserved green chile liquid.
  • Arrange FRESH ingredients in bowls.
  • Drizzle with lemon juice mixture.
  • Sprinkle generously with FRESH ground sea salt and black pepper.
  • Divide the shredded cheese and a dollop of sour cream to each bowl.
  • Add a large scoop of the meat to each bowl, garnish with cilantro and serve immediately.

BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

  • Preheat oven to 350°.
  • Whisk together the cumin, oregano and sea salt.
  • Rub pork with seasoning mix, pressing into the meat.
  • In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
  • Sear pork on all sides until browned.
  • Add 1 cup of the broth.
  • Cover and bake 2 hours.

 

  • Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
  • Shred pork with 2 forks.
  • Add chiles to the now empty pan and cook over medium heat until they puff up.
  • Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

  • Add remaining oil to the pan.
  • Add onion and garlic, stirring occasionally until tender.
  • Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
  • Simmer 45-60 minutes.
  • Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

  • Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
  • Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

BUFFALO CHICKEN ENCHILADAS

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
  • Fold in chicken pieces and green onions, reserving a few green onions for garnish.
  • Fill tortillas and place seam side down tightly in a prepared baking dish.
  • Combine taco sauce and remaining green enchilada sauce in a small bowl.
  • Brush sauce over top of enchiladas evenly so that all tortillas are moist.
  • Sprinkle remaining cheese over sauce.
  • Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
  • Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.

NATCHITOCHES MEAT PIES aka CAJUN EMPANADAS

I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀

NATCHITOCHES MEAT PIES

FILLING
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

  • Brown ground beef and pork until cooked through. Drain.
  • In the same pan brown bacon over medium heat until crisp.
  • Remove bacon to drain on paper toweling.
  • Whisk in flour to bacon grease making a roux.
  • Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
  • Add beef and pork in. Simmer 5-10 minutes to meld flavors.
  • Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

PASTRY
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

  • Whisk together the flour, salt and baking powder together in food processor.
  • Add shortening and pulse to a cornmeal texture.
  • Add eggs and broth JUST until dough comes together.
  • Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
  • Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
  • Roll out each piece to a thin circle.
  • Fill each about half full.
  • Fold over and crimp edges with fork tines to seal.
  • Place on a silicone lined baking sheet.
  • Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
    Serve with Salsa, sour cream, chopped olives and chopped green onions.

NOTE:

  • I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
  • I also like to add a sprinkly of shredded cheese to the inside and garnish.