Tex-Mex dishes differ significantly from authentic Mexican cuisine, especially when it comes to the ingredients. Yellow cheese, beef and cumin are not ingredients you will find in Mexican cooking, and hard shell tacos, burritos and nachos are very much Tex-Mex reinventions. The list continues: wheat flour, black beans and canned tomatoes are definitely Texican.
Texas Chili in Orange Bowl on Blue Horiz
Surprise your family with this Texas-style twist on a satisfying beef stew.
Photo by Karen Hermann
TEXAS-STYLE CHILI
SERVES 8
Chili, as we have come to know and enjoy it, is an American dish with roots in San Antonio, Texas, and cannot be found in Mexico. The uniqueness of Texas chili is that it is made with chunks of beef (not ground), lots of dried, spicy peppers and does not contain beans or tomatoes.Texas chili will be a much thicker consistency than regular chili—more like a stew.
8 dried guajillo chiles, stems and seeds removed
1 dried arbole chile, stems and seeds removed
1 tablespoon cumin seeds
1 tablespoon whole coriander seeds
5 cups beef stock
4 chipotle peppers in adobo sauce, chopped
2 tablespoons olive oil, more if needed
4 pounds boneless chuck roast, excess fat removed, cut into 1½-inch cubes
2 onions, chopped
2 jalapenos, seeded and chopped
6 garlic cloves, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons smoked paprika
2 teaspoons oregano
1 teaspoon cinnamon
½ teaspoons cayenne
Kosher salt
1½ ounce Mexican chocolate
Cheddar cheese, for garnish
Sliced jalapenos, for garnish (or sliced scallions)
In a cast-iron skillet over medium heat, toast the chiles, cumin and coriander seeds until fragrant, about 2 minutes. Add 2 cups beef stock and simmer for 10 minutes until chiles soften. Cool slightly and add to the bowl of a food processer. Add chipotle peppers and adobo sauce and blend until smooth. Set aside.
In a Dutch oven over medium heat, add oil. Brown meat on all sides, working in batches. Remove from pot and keep warm. Add onions and jalapenos to pot and cook until soft. Add garlic and cook an additional minute. Pour in remaining stock and stir, scraping bits off bottom of pot. Add beef back to the pot along with the pureed dried chile mixture. Add vinegar, sugar, paprika, oregano, cinnamon, cayenne, salt and chocolate. Stir well and bring to a boil. Lower heat to a simmer. Cook for 2 to 2½ hours, stirring occasionally, until thickened. Serve garnished with cheese and jalapeno slices.
Chicken Fajitas
A quick and easy way to feed your crew a satisfying meal.
Photo by Iuliia Nedrygailova
SERVES 6
Fajitas originated in West Texas, where Mexican workers were ofttimes paid with meat as partial payment for their services. They subsequently marinated the meat, grilled it, and served it on tortillas.
3 chicken breasts, boneless and skinless
Fajita seasoning
2 tablespoons olive oil
1 yellow onion, sliced
3 bell peppers, cored, seeded, and thinly sliced
Juice of ½ lime
Corn tortillas (or flour)
Sour cream
Salsa asada (see recipe below)
Avocado slices
Season chicken generously with fajita seasoning and press into the meat. In a cast-iron skillet or grill pan, heat oil over medium heat. Sear chicken until temperature reaches 165 degrees on an instant-read thermometer, about 5–7 minutes per side. Set aside and keep warm.
In the same skillet, saute onion and peppers 4–5 minutes, stirring frequently. Slice chicken into thin strips and add back into the skillet with the vegetables. Squeeze lime juice over everything and stir together. Serve immediately with tortillas, sour cream, salsa and avocado slices.
Shrimp Chilaquiles
Add shrimp to this this Tex-Mex version of migas and turn dinner into a fiesta.
Photo by Gina Moore
SERVES 4
This Tex-Mex version of migas (crushed tortillas scrambled with eggs, tomatoes, chiles and onions) is made from tortillas briefly simmered in a sauce and topped with cheese, crema and sometimes meat or fish.
12 6-inch corn tortillas, cut into quarters
Canola oil
Kosher salt
1 pound raw medium shrimp, peeled and deveined
½ tablespoon ancho chile powder
Kosher salt
2½ cups green chile salsa (or red salsa, if preferred)
½ cup queso fresco
1 avocado, diced
¼ cup cilantro leaves, packed
Preheat oven to 400 F. In a Dutch oven or deep skillet, heat oil over medium-high heat. Fry tortilla wedges, working in batches, until lightly browned, about 1½ minutes per side. Quickly remove to drain on paper towels. Sprinkle with salt and let cool.
Toss shrimp with ancho chile powder and salt. Arrange half of chips in a large cast-iron skillet and pour ½ cup salsa over chips. Top with remaining chips and 2 cups of salsa. Cover skillet with foil and bake for 15 minutes. Remove skillet from oven and increase temperature to broil. Remove foil from skillet and arrange shrimp on top of tortilla mixture. Return skillet to oven and broil until shrimp turn pink, 3–5 minutes. Top with queso fresco, avocado and cilantro.
Roasted Salsa Asada
Fire-roasted vegetables take center stage in this delicious homemade salsa.
Photo by Iuliia Nedrygailova
MAKES ABOUT 1½ CUPS
Salsa asada is simply salsa in which the vegetables are first roasted. Roasting brings out and intensifies the natural flavor of the vegetables.
4 Roma tomatoes, halved
1 small white onion, halved
2 large garlic cloves, with husk
1 large jalapeno pepper, halved with stems and seeds removed*
1 teaspoon kosher salt
Juice of one lime
1 chipotle chile
2 teaspoons adobo sauce
1 handful fresh cilantro
Preheat oven broiler. On a large sheet pan lined with foil, arrange tomatoes, onion, garlic cloves and jalapeno, skin side up. Broil until skins are charred, 5–8 minutes. Remove and let cool slightly. Remove husk from garlic. Place in the bowl of a food processor and add salt, lime juice, chile, adobo sauce and cilantro. Pulse until desired consistency. Store in an airtight container in refrigerator for up to 1 week.
*For a spicier salsa, do not remove seeds from jalapeno pepper.
Texas Margaritas
Quench your thirst with two recipes (one non-alcoholic) for the signature drink of the Southwest.
Photo by Gina Moore
MAKES ONE MARGARITA
Traditional Mexican margaritas are made with only three ingredients: tequila, lime juice and triple sec. Texas Margaritas include orange juice and sometimes Grand Marnier.
1½ ounce tequila (your favorite brand)
1½ ounce triple sec
1 ounce lime juice, fresh-squeezed
1 ounce orange juice, fresh-squeezed
I lime wedge
Kosher salt, for rimming
Additional lime wedges, for garnish
In a cocktail shaker filled with ice, add tequila, triple sec, lime, and orange juices. Shake rigorously until shaker is cold. Run the lime wedge around the rim of the glass, then dip the glass rim in salt. Strain the chilled margarita mixture into the glass. Serve with lime wedge over additional ice cubes, if desired.
Non-Alcoholic Margarita
MAKES 4
½ cup fresh-squeezed lime juice
½ cup fresh-squeezed lemon juice
¼ cup agave nectar (or simple sugar)
Club soda
Lime wedges
In a small pitcher, mix lime juice, lemon juice and agave nectar. Divide among four glasses filled with ice and top off with club soda. Garnish with lime wedges.
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