Texas Recipe Workbook

In Spanish, carne picada means “minced beef.” This is not to be confused with “carne molida,” which means ground beef. Most carne picada recipes you’ll see call for ground beef, but we’re sticking to the traditional on this one. You can easily substitute ground beef if you want to save some time, though. In my […]

Salsa de chile arbol is a roasted, tomato-forward salsa with the zippy and acidic tang of tomatillos, highlighted with the subtle nuttiness of the arbol chiles. It’s a great salsa for drizzling over fatty meats or simply serving up with tortilla chips. With chile de arbol being the basis of the heat in this recipe, […]

The term arrachera refers to the beef skirt steak. When grilled, it’s referred to as carne asada. More often than not, here in the U.S., it’s referred to as fajitas. Carne asada can be made from other beef cuts, like flank steak (carne asada roughly translates to “roasted beef”). I hate using the term fajitas because it […]

Our creamy, roasted avocado-tomatillo dip is very much like a tangy, dip-able, guacamole. This salsa is also very versatile. The creaminess goes excellent with smoky meats, like arrachera or fajitas. It can also be thinned with a little crema and used like an aioli.

Mexican molletes sandwiches are more or less a cross between an open-face grilled cheese and a bruschetta with some refried beans thrown in for good measure. They are super simple to make. This is one of those recipes that you don’t need to refer back to, but instead, just remember. It has just five ingredients: […]

Pico de gallo is a simple, fresh salsa (sometimes called salsa fresca, Salsa Mexicana, or salsa crudo) that goes well on anything. It’s one of the most common salsas you’ll find north of the border due to its versatility and excellent taste. This salsa is excellent if you want to balance out any fatty or […]

Although they seem simple at first glance, a torta ahogada (translates to “drowned sandwich”) is packed with flavor and complexity. The refried beans and carnitas add a rich, smokey flavor that perfectly pairs with the chile de arbol sauce’s acidity and nuttiness. The torta ahogada is popular in the Mexican state of Jalisco but can […]