1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T
Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1
dozen fresh corn tortillas In a
small saucepan, sauté onion and garlic in olive oil until clear and tender.
Of course, like all doughs, it's a play between wet and dry ingredients and if your large eggs were actually on the
small side (this happens to me ALL of the time, where I get all sorts of sizes in a supposedly «large»
dozen) could have meant that less
flour was needed.