Recipezaar: Tex-Mex,Historical/Traditional recipes

Three-Milk Cake (Pastel De Tres Leches)

Fri, 21 Dec 2001 09:34:59 -0500

This is a Mexican or even Tex-Mex favorite dessert. The recipe was printed in a Houston newspaper and came from a popular local restaurant. To make this a little easier and quicker - substitute whipped cream for the meringue..it's still very tasty. -- posted by Mysterygirl

Pedernales River Chili

Sat, 05 Jan 2002 14:24:01 -0500

The book, Chili-Lovers' Cook Book, is a collection of chili recipes compiled from many different sources, including cookoffs, community cookbooks, and more. This recipe's source is a Mrs. Lyndon B. Johnson of Stonewall, Texas. :-) -- posted by Lennie

Bowl of Red ( Texas Chili Con Carne )

Sun, 03 Feb 2002 13:56:56 -0500

Posted in response to a request. From "the Low-Carb Cookbook" by Fran McCullough. -- posted by Miss Erin

Chili-Lemon Butter

Thu, 07 Feb 2002 08:47:24 -0500

This will add some zing to your sandwiches and mashed potatoes! Kick It Up A Notch :-) -- posted by Mille®

Creole Tacos

Sun, 10 Feb 2002 09:14:07 -0500

-- posted by Mille®

SOUJOOKH (sue-juke)-Armenian spiced dried sausage

Mon, 04 Mar 2002 14:05:47 -0500

The end of october is the best time to make this sausage. It is savory and spicy and a real Armenian delicacy. -- posted by Mark Marcarian

Chorizo

Sat, 16 Mar 2002 19:46:57 -0500

This recipe is for Chorzio, a spicy Mexican sausage. It can be served in patties, or as an ingredient in other foods. -- posted by wildheart

Wings of Fire

Wed, 03 Apr 2002 11:43:29 -0500

The two step cooking method seals in the spices and makes these really juicy. -- posted by dale!

Mexican Tres Leche Cake

Mon, 22 Apr 2002 17:03:17 -0400

-- posted by Mille®

Pico de Gallo

Wed, 24 Apr 2002 09:23:34 -0400

This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking. -- posted by Miss Annie

Mexican Charro Beans

Tue, 07 May 2002 10:42:41 -0400

Posted by request. -- posted by Mille®

Father's Day Chili

Mon, 13 May 2002 18:05:42 -0400

The cornmeal, smokey bacon flavor and Parmesan cheese make this recipe a bit different. This was my Dad's favorite.. he loved it served with cornbread! -- posted by Aroostook

Chile Garden Salsa

Mon, 13 May 2002 18:23:13 -0400

You want it hot? Here it is! Use all the chilies you've been growing in your garden. Just make sure you keep the kids away, cause this is like playing with fire!!!! -- posted by Sue L

Hot Bean Dip

Wed, 15 May 2002 22:52:12 -0400

Apertivo de Frijoles Calientes....true hot bean dip, much better than the stuff Frito Lay puts in the can, and cheaper too! -- posted by wildheart

Chile Verde

Wed, 15 May 2002 22:54:04 -0400

Next time, make this with beer! -- posted by wildheart

Chile With Beans / Chile Con Frijoles/ Hot Dog Chile

Wed, 15 May 2002 22:56:07 -0400

Another way to use those beans. -- posted by wildheart

Frijoles

Wed, 15 May 2002 22:57:45 -0400

REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time. -- posted by wildheart

New Mexican Margaritas

Wed, 15 May 2002 22:58:13 -0400

The great thing about New Mexican Margaritas is that you can add lemon juice and use less lime...you can blend the jalapeño with the slush... you can have a huge party and make the whole neighborhood happy. Easy to double, triple, or quadruple for parties. And we use every excuse to party! -- posted by wildheart

Bunelos (Appetizer)

Wed, 15 May 2002 23:03:46 -0400

There are two kinds of Bunelos: apetizers, or desserts. This appetizer is typical of southwestern food. It serves 6 as a meal, if you add ground beef, or 12 as an appetizer. -- posted by wildheart

Prison Chile

Wed, 15 May 2002 23:04:45 -0400

This chile is spicy and hot, and can be used to fill burritos. Notice this is "CHILE" which usually means southwestern style, using chiles, instead of 'chili' which is used back east. -- posted by wildheart

Ginger's 30-Minute Chili

Mon, 20 May 2002 20:00:40 -0400

This is a very basic but delicious and convenient chili. It's very easy to make and doesn't take very long to cook. It's hearty and fast -- great for a weeknight supper. I typically serve it with shredded cheddar cheese, sour cream, and crackers, though these things are not essential :) -- posted by Ginger_B

Jalapeno Cornbread

Wed, 22 May 2002 18:34:30 -0400

This cornbread can't be beat! Fair warning: it ain't your gramma's cornbread....unless she came from the American Southwest! -- posted by wildheart

Stuffed Yellow Bells

Wed, 22 May 2002 18:38:51 -0400

Wonderful "meatless" entree. I served it with steamed Broccoli, Avocado and Mandarine Orange Salad and white dinner rolls. Very tasty -- posted by Shannon in VA

Calabacitas Con Chiles Verdes

Wed, 22 May 2002 18:40:08 -0400

I think that New Mexico has a law on the books that says that everyone has to eat squash regularly. That's okay, because once you've tried this 'squash and chiles', you will like squash! PS zucchini is a green squash...or you can use yellow squash. -- posted by wildheart

Mexican Bean Dip

Wed, 29 May 2002 21:04:00 -0400

Refried beans layered with avocados and sour cream, topped with cheese, tomatoes, olives & onions. It's a great party dish & leftovers can be used as burrito filling. The prep time includes time for soaking the beans overnight. -- posted by Teresa M

Quick "Spanish" Rice

Mon, 03 Jun 2002 20:50:23 -0400

Quick and easy side dish. I do not add any salt to my dishes, you may want to add a pinch to the water tomato sauce mixture -- It's up to you. -- posted by Shannon in VA

Avocado Mango Salad

Mon, 03 Jun 2002 20:58:54 -0400

I bruise easily, and Vitamin A is the key. I try to find interesting ways to serve Avocado because it is so rich in Vitamin A. (I don't worry about the fat in Avocado). This goes well as a side dish for Enchiladas, Quesadillas or any Mexican style foods. -- posted by Shannon in VA

Guacamole

Mon, 15 Jul 2002 07:15:49 -0400

Traditional Mexican dip that can be used as a topping or with chips. -- posted by Sue L

Pico de Gallo

Tue, 16 Jul 2002 22:47:39 -0400

The "Rooster's Beak". -- posted by Sue L

Margarita

Tue, 23 Jul 2002 19:14:00 -0400

Raise your glass and toast! Salud! -- posted by Sue L

Tequila Sunrise

Mon, 05 Aug 2002 19:45:08 -0400

-- posted by Sue L

One-Eyed Jack's Vegetarian Chili

Thu, 15 Aug 2002 18:45:50 -0400

One-Eyed Jack, notorious gunslinger in his youth, couldn't hit the broad side of a barn, much less a buffalo for chili. So he became a vegetarian in his older days. -- posted by Sue L

Queso Blanco Mexican White Cheese Dip

Mon, 19 Aug 2002 18:22:35 -0400

A white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses 'Jack' for the TexMex version and Chihuahua and/or Asadero for the more traditional Mexican version. -- posted by 1Steve

Salsa Diablo

Mon, 26 Aug 2002 19:07:10 -0400

Could be wicked, depending on how many jalapenos you put in it. Has a good flavor hot or mild. -- posted by Sue L

Pico de Gallo

Mon, 26 Aug 2002 19:10:57 -0400

This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa. -- posted by wildheart

Taco Bell Hot Sauce

Tue, 05 Nov 2002 20:12:37 -0500

originally from Top Secret Recipes by Todd Wilbur http://www.topsecretrecipes.com -- posted by JustaQT

Guacamole, Authentic Recipe

Sun, 24 Nov 2002 20:07:29 -0500

This tasty and nutritious Vegan dish performs double duty as both appetizer or a main course ingredient. Using only time honored ingredients, it is extremely authentic and versatile as an accent to many fine Mexican main courses. -- posted by The Gastronomer

Hot and Spicy Cheesy Black-Eyed Pea Dip

Tue, 17 Dec 2002 20:14:11 -0500

If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version! -- posted by Julesong

Beef and Hominy

Fri, 03 Jan 2003 20:02:33 -0500

-- posted by Juliesmom

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Shrimp and Chicken Tortilla Soup

Tue, 14 Jan 2003 20:03:25 -0500

Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like "creating" their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook. -- posted by Dawn

Roasted Peppers: How to Roast a Pepper on a Gas Range

Wed, 15 Jan 2003 20:14:18 -0500

Freshly roasted peppers are wonderfully flavorful, and not nearly as difficult to prepare as you might imagine. :) Give it a try! Requires gas range. -- posted by Julesong

Emeril's Manly Man Stuffed Cornbread

Tue, 28 Jan 2003 20:07:38 -0500

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn. -- posted by Malriah

Chicken Filling for Burritos and Tacos

Thu, 27 May 2004 19:59:16 -0400

Just like the Mexican Restaurants! -- posted by Barenaked Chef

My Pot Roast

Wed, 06 Apr 2005 12:23:40 -0400

My grandmother gave this recipe to me and my family and I just loved it. -- posted by Squishy026

Gourmet Huevos Rancheros

Mon, 11 Jul 2005 16:04:27 -0400

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA. -- posted by NcMysteryShopper

Yummy Fast Punch

Mon, 03 Oct 2005 16:12:47 -0400

A great punch I invented when I didn't quite get my fill at a wedding shower. -- posted by moot0009

Champurrado (Mexican Hot Chocolate)

Wed, 14 Dec 2005 18:32:55 -0500

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread. -- posted by PaulaG

Death Chili

Thu, 02 Feb 2006 22:53:59 -0500

This is my personal favorite and my own creation...The purpose was to make a chili that no one would say it wasn't hot enough...You can bring down the heat by not adding the jalapeno or habaneros. -- posted by Johnny B

Mexican Rice

Thu, 09 Nov 2006 17:32:15 -0500

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens. -- posted by Jan #7

Cheesy Potato and Green Chili Breakfast Casserole

Fri, 17 Nov 2006 20:51:40 -0500

I got this recipe online after searching for something my stomach was craving!!! You can any kind of cooked breakfast meat you like. Also can be made into breakfast burritos! -- posted by Charmie777

Hot Stuffed Mama Burger

Sun, 27 May 2007 23:50:13 -0400

We're talking a great-tasting burger!!!! HOT STUFFED!!! That's right...the fantastic flavors are both inside and out on this Good' Lookin' Burger!! This is truly a taste of the American West---the sweetness of Hawaiian pineapple, the bite of the California green chiles and the aroma of Walla Walla onions! WhoooooWeeeee you're gonna love it!!! Created by the Good Lookin' Cookin' Mamas for the Zaar World Tour III! -- posted by Charmie777

Fajitas - Arrachera - Grilled Skirt Steak

Mon, 11 Jun 2007 22:24:08 -0400

This is a dish taught to my dh and me by a dear friend who was born and raised in Mexico and who's father was from Central America. This is how his family has grilled skirt steak for years in Mexico. The ingredients may be updated a little to be a little more accessible to us in the USA but this is the same recipe and method used by his family for generations! (The soy sauce is a recent AND YUMMY addition) I even saw an Alton Brown show recently in which he used this same method! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas! -- posted by mama's kitchen

Jalapenos Stuffed With Chorizo and Cream Cheese

Sun, 26 Aug 2007 23:18:08 -0400

Traditional Tex Mex appetizer. From the cookbook, New Texas Cuisine by Stephan Pyles. -- posted by Vicki in CT

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins!

Thu, 29 Nov 2007 01:44:28 -0500

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already! -- posted by French Tart

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart