Savory hand pies make the perfect little snack when I want something warm, tasty, and portable. Sometimes they’re breakfast or brunch. Since I use puff pastry instead of pie crust, they’re light, airy, and taste just as good when reheated in the oven the next day. Sometimes I toss in leftover cooked veggies such as
I’ve previously published individual recipes here for homemade adobo, recaíto, and sazón. This dish is where they all come together. Figuring out how to make each component from scratch was borne out of necessity–there was a time that my spouse and I made carne guisada so often that we were constantly running out of these
A couple of weeks ago I bought a small can of chipotle peppers in adobo sauce to make a favorite dish, baked chipotle chicken. There are generally 7 or 8 peppers to a can so I decided to make barbacoa beef with some of the leftover peppers. Barbacoa is a richly flavored, slightly spicy beef
