Carne deshebrada is simply shredded beef for, in this case, tacos. It just as easily goes with enchiladas, tostadas, flautas, or any other product designed to transfer meat and associated condiments to your mouth. You could make these in your crockpot if you wanted, but a dutch oven works just as well heated on low […]
Pan de Campo – The State Bread of Texas
The official State Bread of Texas, Pan de Campo, is traditionally cooked in a cast iron dutch oven outside. I love cooking outside with my dutch oven, but since its wintertime, I’ve adjusted the recipe for a home oven. The bread itself is really just a giant biscuit that you cut up like you would […]
Tinga de Pollo – Chicken Tinga Tacos
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, but tomatoes should be in there. They add depth and richness. Just don’t add too much. With that being said, if you want beans […]
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’re 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 them 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, […]
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