4 cups all purpose flour
2 tsp baking powder
2 tsp salt
1 stick cold butter, cut into small pieces.
1 cup cold water
1 large egg, beaten lightly with 1 tbsp water for wash.
Combine ingredients (except egg) to bowl. Cut in butter until crumbly. Add just enough water to bring together. Divide into 8 balls, row out, and form with filling.
Brush with wash.
Bake 400, 30-40 minutes (rotate half time).
1 package (about 3 tbsp) of taco seasoning or other seasoning
1 pound chicken tenders
2 tablespoons oil
1-2 cups salsa (preferably sweet/fruity kind)
1. Place Seasoning Mix in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in salsa. Reduce heat to low; cover and simmer 10 minutes.
Serve over rice.
2TB oil
2/3C onion (diced)
1/4C green pepper
1clove garlic
1C tomata sauce
2TB chili powder
1/2tsp oregeno
Saute veggies
stir in sauce + spice/herb
Fill tortillas, place in pan, cover with sauce, bake 15min at 300, then add cheese on top.
From Everyday Food
– 2-3 tbsp chopped canned chipotles in adobo sauce
– 1/2 cup ketchup
– 8 garlic cloves, chopped
– 2 tsp dried oregano
– 1 beef chuck roast (boneless about 3 pounds)
Preheat oven to 350.
In a dutch oven, stir together chiles, ketchip, 1 cup water, garlic, oregano, 2 tsp salt, and 1/4 tsp pepper.
Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil, then move to oven. Bake covered until fork tender (about 2.5 hours).
Transfer beef to a bowl. Remove the fat from the cooking liquid. Shred beef. Moisten with cooking liquid as needed. Season.
Serve with tortillas and other desired toppings.
Heat a large skillet over medium heat.
Add 8 oz, dried chorizo, sliced about 1/4″.
Cook until browned. Remove pan and add 2 tbsp sherry vinegar. Swirl to combine.
Serve with cheese and bread.
Mix together and store in an air tight container:
Boyd Recipes 