optional: 12 pickled jalapeno slices & a handful of cheese shreds or chunks
For the crust:
1 C all purpose flour
1 C corn flour / meal
pinch of salt
2/3 C lard, butter, or shortening
1/4 C water (more or less)
How to make it
saute all filling ingredients together until meat is cooked. if you have some texmex style leftovers, use them instead!
while this is cooking up and filling your home with lovely aromas (sorry if you're using leftovers!), make the pie crusts. the amounts given are for 2 full crusts because I don't mind having extra laying around. it freezes quite well.
anyhow, combine flours and salt in large, preferably cold, bowl
cut in very cold lard, butter, or shortening with pastry knife or fork until the bits are pea sized
add water as needed to gather dough into a ball
depending on how fast you work, you may need to chill the dough for a bit. if the fat source is melting, it will stick to the roller so don't rush it.
preheat oven to 375
roll the dough ball(s) out on a floured surface. I like to use corn flour because i enjoy the texture.
once dough is desirable size and shape, fold in half, place in pie pan & unfold.
from here you can decide if you would rather have no top crust, an entire top crust, or MY FAVORITE a lattice top. prepare the rest of your dough accordingly. you will have plenty!
top with pickled hot peppers and bits of cheese, if desired
bake @ 375 for 30-40 minutes until crust is golden