the pie is ready to bake.
2. Sauté the Base
In a skillet or Dutch oven, heat a tablespoon of oil, or use brisket drippings if available. Add the diced onion and minced garlic and cook for about 3 minutes, until softened and fragrant.
3. Add the Heat
Add the chopped jalapeños and cook for another 2 minutes. This helps release their flavor while slightly softening their texture.
4. Make the Roux
Sprinkle the flour over the onion, garlic, and jalapeño mixture. Stir continuously for about 1 minute to cook
