Empanada Dough Recipe

Ingredients:
3 Cups All-Purpose Flour
10 tbsp Unsalted Butter
2 Eggs
1 cup Warm Water
1 ½ tsp Dry Active Yeast
1 ½ tsp Salt
1/8 tsp Granulated Garlic
1/8 tsp Granulated Onion

Directions:
- Preheat oven to 350 degrees. 
- In large cup, place warm water and yeast and stir. Allow to sit while completing next steps.
- In large bowl, place flour, salt, and both granulated garlic and onion. Mix until incorporated.
- Add butter and break up with hands until you get a sand like consistency. Do not overwork. 
- Add 1 egg and cup of yeast water and mix until incorporated.
- Move dough onto floured surface and knead for 5-8 minutes. 
- Place dough in oiled bowl and cover with plastic wrap. Allow to rest for 15 minutes. 
- Remove dough and divide in half. On floured surface, roll dough to 1/8 inch thickness and cut circles with cookie cutter or small bowl to desired size. 
- Fill with cooled, savory filling of your choice. Ground Beef Picadilo is a Mexican favorite. DO NOT OVERFILL! 
- Using the left over egg, make an egg wash by whisking with 1/8 cup of water. 
- Brush onto edge of dough, flip one side onto itself to create half moon shape and carefully seal edges. 
- Press fork tines onto edges to secure seal. 
- Move carefully onto a non-stick cookie sheet or buttered/non-stick sprayed cookie sheet. Brush with egg wash completely to ensure gorgeous browning.
- Bake at 350 degrees for 25 minutes or until golden brown. 
- Allow to cool 3-5 minutes before serving. 
PROVECHO!

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Chilaquiles Mexicanos

Ingredients: 

6-8 Corn Tortillas Cut Into 1" bite size pieces 
4 Medium Tomatillos 
1 Medium Tomato (Roma)
1 Jalapeño
6-8 Chile de Arbol chile pods (stems removed)
1 garlic clove
1/2 Medium Onion (Thinly Sliced)
1 Cup + 2 Tbsp Oil of Choice
1/4 Cup Queso Fresco (Crumbled) 
1/4 Cup Sour Cream 
4 Tbs Chopped Chilantro
Salt and Pepper to Taste 

Directions: 
1) In medium stock pot with hot water, set to boil 2 tomatillos, tomato, and jalapeño. Turn of heat when tomato skins have begun to break from tomato or jalapeño has darkened in color. 
2) Fry Tortillas in cup of oil until golden brown. Remove from oil and lay over paper towels to absorb extra oil. 
3) Place tomatillos, tomato, and jalapeno in blender along with 3/4 cup of cooking water and add garlic and chile de arbol. Blend on low for 20 seconds, then turn up to medium for another 40 seconds. Remove and set aside. 
4) In hot sautée pan add 2 tbs of oil, sliced onions and cubed remaining tamatillos. Sautee until tomatillos start to change in color. 
5) Add approximately 1 1/2 cups prepared salsa and season with salt and pepper to taste. Allow mixture to come to simmer and turn down to low. Taste and adjust seasoning as needed. 
6) Add crispy tortillas and fold 1/2 of cilantro. 
7) Top with Sour Cream, Cheese, and Cilantro as desired. 

Chilaquiles are a staple in Mexican cooking. They are vegetarian... unless paired with some fried eggs (wink wink) or fried in lard. However, this easy to make breakfast is delicious, texturally substantial, and more importantly quite nice and spicy! Provecho!