Cook Up Some Love

I will sometimes make a large pork roast for dinner one night and use the remaining shredded pork for these tostadas, making it a fairly easy dinner. Ingredients 2 1/2 lbs shredded pork roast For the sauce: 15 ounces tomato sauce or diced tomatoes 1 cup raisins 1 tablespoons chili powder 1 teaspoon cumin, ground 1 small can diced green chilis 1/2 teaspoon garlic powder 1/4 cup cilantro, minced 3 tablespoons lime juice For the coleslaw topping: 1/4 cup sour cream 1/4 cup plain Greek yogurt juice of 1 lime 1/4 cup chopped cilantro 1 tsp cumin 3 cups shredded cabbage Directions on sauce: Combine all ingredients ingredients in a sauce pan except lime juice. Boil for a few minutes then cool. Add lime juice and blend in a blender until smooth, then pour over shredded pork and stir well. For coleslaw, mix all the dressing ingredients then combine with cabbage. Layers of tos...

Ingredients   3   cups   all-purpose flour 3   tbsp   sugar 1/2   tsp   salt 4   tsp   baking powder 1/2   tsp   cream of tartar 3/4   cup   COLD butter 1   egg 1   cup   whole milk Directions Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. Combine the dry ingredients in a large bowl.  Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.  Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the doug...