Yes I love this food so here is another 18 tex-mex recipes for you to try.
Let’s crack on with the recipes
Texas Tumbleweed was an Austin restaurant which burned several years ago.
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1 cup milk
1/2 cup (1 stick) margarine
1 large can sliced peaches with syrup
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Combine flour, sugar and baking powder in a bowl. Add milk and stir until lumpy. In a small saucepan, melt the margarine, then pour into a 9-inch square baking pan. Pour the wet mixture over the butter. DO NOT MIX. Cover with peaches and syrup. DO NOT MIX.
Combine Topping ingredients and sprinkle over the peaches. DO NOT MIX. Bake at 350 degrees F for 45 to 50 minutes until top is golden brown and bubbly.
These are a Texas specialty!
1 cup beer
1/4 cup unsulphured dark molasses
1/4 cup creamy peanut butter
1/4 cup Worcestershire sauce
1 1/2 tablespoons chili powder
Juice of 1 medium lime
1/2 teaspoon dry mustard
1/4 teaspoon aniseed, toasted and ground
1/4 teaspoon salt
1 1/2 dozen chicken wings
Preheat oven to 350 degrees F.
Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce.
Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the sings. Serve the wings hot with a ranch dressing, if desired.
These are served in the base operations snack bar at Kelly AFB in San Antonio, Texas.
10 flour tortillas
1 link Mexican chorizo sausage
1/2 cup coarsely chopped green onions
1/2 teaspoon ground cumin
1 cup grated sharp Cheddar cheese
Salt and pepper, to taste
Skin the chorizo, crumble in a skillet, and brown slightly. Remove the cooked chorizo and drain the fat.
Whisk the eggs with salt, pepper, and cumin. Return chorizo to skillet, add whisked eggs and scramble.
When the eggs are done, place about 3 tablespoons on each warmed flour tortilla. Add chopped green onion and grated cheese to your heart’s content. Fold like a taco or even roll like a burrito, then chomp on it! It’s good!
Fresh salsa goes well with this.
1 1/2 cups picante sauce
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
4 skinless, boneless chicken breast halves
3 cups hot cooked rice
Mix picante sauce, sugar and mustard. Place chicken breasts in a 2-quart shallow baking dish. Pour mixture over chicken. Bake at 400 degrees F for 20 minutes or until chicken is done. Serve over rice.
This is, according to the legend, one of San Antonio chili queen’s original recipe.
2 pounds beef, cut into 1/2-inch cubes
1 pound pork, cut into 1/2-inch cubes
1/4 cup suet
1/4 cup pork fat
3 medium onions, chopped
6 cloves garlic, minced
1 quart water
4 ancho chiles, seeds and stems removed, chopped fine
1 serrano chile, seeds and stems removed, chopped fine
6 dried red New Mexican chiles, seeds and stems removed, chopped fine
1 tablespoon cumin seeds, freshly ground
2 tablespoons Mexican oregano
Salt, to taste
Lightly flour the beef and pork cubes. Quickly cook in the suet and pork fat, stirring often. Add onions and garlic and saut? until they are tender and limp. Remove all pieces of fat. Add the water to the mixture and simmer for 1 hour.
Grind the chiles in a blender or molcajete. Add to the meat mixture. Add remaining ingredients and simmer for an additional 2 hours. Skim off any fat that rises, then serve.
2 tablespoons shortening
3 pounds pork chops, boned and cubed
3 or 4 serrano chiles, or more or less to taste
1 large onion
2 teaspoons whole cumin seed
4 cloves garlic
1/3 cup flour
3 ounces squash (yellow or zucchini or Mexican
squash), sliced, large slices quartered
1 can whole kernel corn, including liquid
2 cans Ro-Tel chopped tomatoes
2 teaspoon salt
1 teaspoon black pepper
Heat shortening in Dutch oven; fry pork cubes in batches until browned. Return all pork to pan. Place chiles and onion in food processor container and process until chopped (or chop together by hand). Slice garlic and place with cumin seed and salt in a mortar and pestle and grind together. (The garlic and cumin seed and salt can be chopped in the food processor with the chilies and onion, but grinding it gives it more flavor).
Add chiles, onion, garlic, cumin and salt to pan with pork and cook over high heat until onion is transparent. Sprinkle flour over pork and vegetables and stir to combine. Cook a few minutes to remove the raw taste of the flour. Add all remaining ingredients plus about 1 tomato can of water ? enough so that pork and vegetables are not quite covered with liquid. Bring to a boil, then reduce to a simmer and cover with a lid. Cook at a simmer for about 2 hours, stirring occasionally, checking periodically and adding more water if necessary. Makes a lot, but it freezes well.
2 1/2 pounds ground beef
1 1/2 cups bottles salsa
75 whole (3 to 4 cup) nacho-flavored baked tortilla chips,
finely ground (about 1 1/4 cup)
1/2 cup dry bread crumbs
1/2 teaspoon salt
1 cup shredded taco-flavored cheese
Avocado slices, shredded
Taco-flavored cheese, tortilla chips and salsa (optional)
Preheat oven to 350 degrees F.
Beat eggs slightly in large bowl. Add ground beef, 1 cup salsa, ground chips, bread crumbs, salt and half the cheese; mix together until well combined. Turn mixture into a 9 x 5-inch loaf pan; pat firmly into shape. Bake for 1 hour.
Spread meat loaf with remaining salsa; sprinkle with remaining cheese. Return to oven and bake 15 minutes. Remove and let stand 10 minutes.
Drain off any grease; remove loaf to cutting board. Cut into slices. Serve with additional salsa, if desired. Garnish with avocado and cheese.
4 teaspoons vegetable oil
1 jalapeno chile, seeded and chopped
6 small corn tortillas, cut into thin strips
1 dozen eggs
1/2 cup chopped onion
2 cups salsa
1/2 cup sour cream
4 chopped green onions
Heat oil in a large nonstick skillet. Cook tortilla strips and chopped onion in oil for about 5 minutes, stirring frequently until tortillas are crisp.
Mix eggs and chile; pour over tortilla mixture. Reduce heat to medium. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the thin, uncooked portions can flow to bottom. Do not stir. Cook 4-5 minutes or until eggs are set but moist.
Top each serving with salsa, sour cream and green onions.
Yields 8 servings.
1 large can whole tomatoes
1 small can whole chile peppers
4 to 6 jalapeno peppers
1 onion, chopped
1 tablespoon vinegar
1 tablespoon vegetable or olive oil
2 cloves garlic, minced
Pulse a few times in a blender or chop by hand. Let stand several hours at room temperature, then refrigerate in a glass jar. This red sauce improves with age.
1 pound ground pork sausage
1 small onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
2 cups milk
1 (16 ounce) loaf Mexican pasteurized cheese
1 (4 1/2 ounce) can chopped green chiles, drained
16 ounces macaroni, cooked
8 ounces shredded Southwestern cheese blend
Cook sausage and onion in a large nonstick skillet over medium-high heat until sausage crumbles and is no longer pink; drain.
Add flour, cumin and milk, stirring constantly, until thickened. Add Mexican cheese and chiles, stirring until cheese is melted. Add macaroni. Spoon mixture into a lightly greased 9 x 13-inch baking dish. Bake at 350 degrees F for 25 minutes. Sprinkle with shredded cheese blend, and serve with salsa.
Yields 8 servings.
3 pounds round steak, cut into 3/4-inch cubes
1 pound ground chuck
1 pound pinto beans
2 quarts tomatoes
1 pound yellow onions
3 sweet bell peppers
5 dried chile peppers
1/2 cup chili powder
1/4 cup Crisco
2 tablespoons Crisco
1/2 gallon water
1/4 cup granulated sugar
Soak pinto beans in 1/2 gallon water overnight in refrigerator.
In a 10- to 12-inch skillet, brown round steak in the 1/4 cup Crisco, stirring frequently.
In another skillet, brown ground chuck on low heat, stirring frequently for 10 minutes.
Cut up onions and bell peppers in 1/2-inch pieces. Add to ground chuck with 2 tablespoons Crisco and saut? for approximately 15 minutes, stirring frequently.
Mince chile peppers very fine.
In a large 8-quart or larger kettle, combine pinto beans, browned round steak, saut?ed ground chuck, onions, peppers, 2 quarts tomatoes, minced chile peppers and the 1/2 cup chili powder; cook covered on simmer for 2 hours.
Add salt and red pepper to taste. Add sugar and simmer for 4 hours. Add additional water sparingly, if necessary.
Taste and add more chili powder, salt, red pepper and sugar as desired. Simmer 1 hour (total cooking time is 7 hours).
Serving suggestion: Serve with Texas toast or oyster crackers and ice cold milk or iced tea.
This soup was famous at the Anasazi in Midland, Texas, which has now closed.
1 1/2 cups chicken broth
1/3 cup minced onion
1 large garlic clove
1/2 ounce fresh mild green chiles, such as
Anaheim, roasted and chopped
8 ounces cream cheese, softened
1 cup sour cream
1/4 teaspoon ground cumin
1 cup half-and-half
Freshly-ground white pepper, to taste
In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool.
In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight.
Makes about 8 cups, serving 8 to 10.
This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas.
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
12 ounces crabmeat, picked over well to remove any shells
12 slices slab bacon, cut in half, cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top t with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half. Serve the sandwiches immediately.
This is the chili that was always cooked at the LBJ Ranch in Texas. It was a favorite of Lyndon B. Johnson. He ate this with saltine crackers and a glass of ice cold milk.
4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water
Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve.
3 cups chopped onion (preferably Texas 1015; see note)
3 cups diced, firm pink-ripe tomato
2 avocados, diced (optional)
2 teaspoons finely chopped serrano or jalape?o peppers (fresh or canned)
3 tablespoons chopped cilantro leaves
Juice of 2 limes
Salt, pepper and garlic salt to taste
Combine onion, tomato, avocados, serrano pepper, cilantro, lime juice, salt, pepper and garlic salt in a large glass bowl. Drain if too juicy. Refrigerate before serving.
Makes about 1 1/2 quarts.
Use as a dip, baked potato topping, or as a seasoning for pinto beans, black-eyed peas or rice.
NOTE: Don’t over-chop onion; it shouldn’t be mushy.
This classic Texas chili (no beans, no onion, no tomatoes) was created by native Houstonian Carter Rochelle, a professional fund-raiser. Former New York Times food editor Craig Claiborne once pronounced this chili his favorite and published the recipe in two of his cookbooks.
Serve with pinto beans and chopped onion on the side to mix in as desired. Serve with crackers, tortilla chips, warmed flour tortillas or corn bread.
3 pounds boneless beef stew meat (chuck or round)
6 ounces beef suet (hard white fat), cut into pieces (see note)
3 or 4 garlic cloves, crushed
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons chili powder, or to taste
8 tablespoons Masa Harina (Mexican corn flour)
6 cups hot water
2 tablespoons vinegar
2 teaspoons instant beef bouillon or beef bouillon cubes
Red chiles, crushed or dried and chopped, to taste (optional)
Remove gristle and most of fat from meat; cut into 1/2-inch or smaller cubes (some of the beef should be chipped or flaked). Place suet in large skillet or heavy kettle and render it (cook until fat melts). Skim residue off rendered suet; discard residue.
Add meat to hot fat and saut? until lightly browned. Add garlic, salt, black pepper and chili powder. Mix well and let seasonings permeate meat a few minutes. Sprinkle in Masa Harina and mix, stirring rapidly until smooth. Add water, vinegar, bouillon and chilies. Reduce heat and simmer until meat is very tender; some of the meat should virtually dissolve into the chili.
If chili becomes too dry while cooking, add a little water from time to time. Correct seasonings. When done, skim fat from surface. (You can refrigerate overnight and scrape hardened fat off before reheating.)
Makes 6 to 8 servings.
NOTE: Because of health concerns, many chili cooks substitute 1/4 cup to 1/2 cup vegetable oil or shortening for rendered beef suet, which is a highly saturated fat.
Yield: 12 servings
3 medium tomatoes
1 large Bermuda onion, finely chopped
1/4 teaspoon dried Mexican oregano
2 teaspoons paprika
5 large garlic cloves, finely chopped
4 pounds beef shank, coarsely ground
1 tablespoon lard, butter or bacon drippings
4 scallions, chopped
5 green bell peppers, chopped
5 fresh Serrano chiles, chopped
1 pound chorizo sausage or hot non-Italian sausage
4 medium garlic cloves, finely chopped
2 teaspoons salt
4 tablespoons ground hot red chile
4 tablespoons ground mild red chile
3 tablespoons cumin seeds
Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.
Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Source: Braniff Destination, October 1986 – An American Gumbo cookbook
1 1/4 to 1 1/2 pounds skirt steak
1/2 can beer
1/2 cup cooking oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly ground pepper to taste
Make a marinade of all the ingredients and marinate the steak, covered, ,in the refrigerator for about 1 hour. Meanwhile, start a charcoal fire outside.
When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly, turning once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips and fold into a warm flour tortilla with sour cream, guacamole and salsa.
Makes 4 servings.