This Chiltepin Sauce is made from the chiltepin pepper, which was designated the Official State Native Pepper of Texas in 1997 (not to be confused with the jalapeno, the Official State Pepper). Chiltepins are scorching hot peppers, registering at 50,000 to 100,000 SHU on the Scoville Scale. For reference, jalapenos only come in at 3,500 to 8,000 […]
Sides, Salads, and Condiments
Guajillo Salsa
This guajillo salsa recipe is like a fancy version of the little packets of salsa you get at that certain chain fast-food Mexican restaurant in the United States. You know, that fast-food chain that isn’t really Mexican at all and serves a ton of crunchy tacos with cheddar cheese on them? I’ve added a few […]
Salsa Borracha Norteña
Salsa Borracha Norteña (Northern Drunk Salsa) is a salsa from the Northern part of Mexico that’s made especially for the beef or goat barbacoa commonly found in Northern Mexico or South and Western Texas (Barbacoa Norteña). Salsa Borracha Norteña is really less of a salsa, in the traditional understanding for us North for the border, and […]
Salsa de Aguacate – Avocado Salsa
Salsa de Aguacate (or Avocado Salsa) is a creamy and tangy salsa that goes great with lean meats, like grilled chicken or fish. The fattiness from the avocado helps amp up and balance out the flavor of the lean meat. This salsa is very versatile; with a few tweaks to the recipe, you can tailor […]
Chiles en Vinagre – Pickled Jalapenos and Carrots
Chiles en Vinagre is more than just pickled jalapenos. It’s a mix of jalapenos, carrots, garlic, and onions, and in my mind, belongs on the table as much as chips and salsa do. Maybe, more so. I first became enamored with chiles en vinagre while eating at Molinas Cantina in Houston, Texas. Molinas has been a […]
Frijoles Charros (Cowboy Beans)
Frijoles charros (or Cowboy Beans) is a traditional Mexican dish that is more of a bean soup than a plain old side of beans. It is, hands-down, my favorite way of eating beans as a main course. For bonus points, serve them up simply with some hot flour tortillas, or even better, a pan of […]
Tex-Mex Masa Cornbread
Tex-Mex style masa cornbread is an excellent alternative to typical southern style cornbread when you’re pairing it with Tex-Mex or Mexican food. It pairs perfectly with a nice hot bowl of charro beans. Instead of the regular old cornbread flavor, masa cornbread tastes like a giant, fluffy corn tortilla. More of the corn flavor comes […]
Roasted Tomatillo Salsa Verde
Salsa verde (or “green sauce”) is a super tangy salsa that goes very well with fatty meats, such as carnitas. The high acidity helps balance out the fattiness of the meat. If you want to make this into a table salsa, just blend in half an avocado. The creaminess and fattiness of the avocado will […]
Esquites – Mexican Corn Salad
If you aren’t familiar with esquites, you should get acquainted. It’s the absolute best way to eat fresh corn. The combination of the smokiness, the cheese, the creaminess from the mayo, the fresh herbs, and the lime juice is perfection. They’re the perfect side for your next barbecue. You may be familiar with elotes, the […]
Salsa de Chile Cascabel
Cascabel chiles are a dried chile that you don’t run across as often in Mexican cooking as others. That’s unfortunate since they make for an excellent salsa, imparting a slightly fruity and nutty flavor. This salsa makes an excellent condiment for pork and a superb table salsa. I can’t take the credit for this recipe, […]
Subscribe To Our Newsletter
Join our mailing list to receive the latest news and updates from Texas Recipe Workbook.
You have Successfully Subscribed!