Tinga de pollo tacos are simple shredded chicken, chipotle chile pepper, and tomato tacos. The tinga de pollo itself goes well with tostadas, empanadas, sopes, or any other way you want to eat it. If you love the smokey taste of chipotle, these tacos are for you. Chicken tinga goes especially well with avocado and […]
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 […]
Texas-Style Chili Con Carne
Texas-style chili con carne is the subject of many debates. Beans or no beans? Tomatoes or no tomatoes? My thought on the subject is that Texas-style chili doesn’t have any beans in it, but tomatoes ought to be in there. With that being said, if you want beans in your chili, put em in there. […]
Carnitas de Puerco – Pork Carnitas
Carnitas de Puerco (or “pork carnitas”) are little chunks of pork from the fattier parts of a pig, like the shoulder, slowly fried until they are meltingly tender on the inside and crispy on the outside. The challenge with making proper carnitas at home is that the traditional cooking method is to slowly fry at […]
Slow Smoked Coffee-Ancho Rubbed Beef Ribs
Texans take their barbecue seriously, and they take their beef deadly seriously. At the top of that deadly serious pile of beef sits the king of it all, beef plate ribs, with brisket coming in a close second. In this beef ribs recipe, we combine the bold flavor of finely ground coffee with the rich and […]
Seasonal Produce Guide
One of the most important aspects of an excellent recipe is the quality of the ingredients you put into it. It doesn’t matter how well you cook or how flawless the recipe, it won’t be good if what you put into isn’t good. Think garbage in, garbage out. With that being said, fruits and vegetables […]
Tex-Mex Carnitas Mac and Cheese
There can be no better combination than creamy mac and cheese mixed with fresh roasted Hatch green chiles, topped with lightly crisped but meltingly tender carnitas. That is unless you’re on a diet, but let’s not talk about that right now. Roasting Your Green Chiles You don’t need an open fire to roast green chiles, […]
Dried Chile Guide
Understanding dried chiles is key to understanding Tex-Mex and Mexican cooking. They are the workhorse of Tex-Mex and Mexican kitchens. Their flavors vary widely from fruity and raisiny to acidic and smoky. The heat levels (measured in SHU units on the Scoville Scale) can vary from just perceptible to volcanic. It’s not only important to […]
Chilaquiles Rojos – Red Chilaquiles
Chilaquiles rojos is the red version of chilaquiles, as opposed to chilaquiles verdes, the green version. It’s a simple Mexican breakfast that’s like a deconstructed version of enchiladas, topped with fried eggs, cheese, crema, and cilantro. Like chilaquiles verdes, there are as many versions of chilaquiles rojos as there are cooks that make it. This […]
