Tomato pie with bacon and jalapeños. On my refrigerator is a photo my mom sent me from last Thanksgiving.
It’s a shot of a long wooden table that’s been topped with an array of pies. There are cream pies, pecan pies, fruit pies and chess pies. They’re not perfect, as the crusts may have rough edges and the meringues don’t always form even peaks. Green chile chicken salad. The other day a friend in Texas was telling me about all the Hatch chile items she’d bought at the store on a recent visit.
Besides whole roasted chile peppers, she also picked up salsa, tortillas, cobbler, and chips. But the thing she gushed about the most was a limited-edition Hatch chile chicken salad. “We ate the whole container in one sitting,” she said. Chorizo Jalapeño Breakfast Pizza. Chile verde con carne (beef green chili) Like most people, I grew up eating food cooked in a slow cooker.
Whether it was an easy way to have dinner on the table after a long day of work, or a place to park your queso during a party, slow cookers were a large part of my life in Texas. Yet for some reason I never bought my own. I’m not quite sure why though I think it’s probably a space issue more than anything. Mexico in my Kitchen: Enfrijoladas Recipe “Corn tortillas dipped in Bean Sauce” Cooking the comfort food that my mom prepares gets me closer to her even if it is just in my mind, like these “Enfrijoladas”, another dish that is an excellent example of the creativity of our culture: beans, corn tortillas, fresh cheese and some peppers.
These enfrijoladas are filled with shredded cooked chicken but sometimes are filled with chorizo or just a couple of spoons of crumbled fresh cheese. Black beans or pinto beans? Well, it all depends of what you have at hand. Even thought Black Beans are typical for this type of dish, the kind of bean used varies from region to region throughout the country. I have even cooked them with Red Salvadorian Beans and had great results with them. Each cook has a version of this recipe, like the ones that add chicken broth to the beans to make the puree or others use a cooked tomato sauce to mix with the puree.
This is a basic recipe that you could adjust to suit your own taste. 4. Green chile hominy casserole with chorizo. My grandma thinks I am incapable of making any recipe without chile peppers.
And she finds this very amusing. Take our conversation about hominy casserole the other day. Chilorio, Mexican Pulled Pork. “What is that incredible smell?”
Asked a friend as he walked in the door. I pointed to the stove where shredded pork was simmering in an earthy, spicy sauce made from ancho and guajillo chiles and said, “It’s chilorio. Mexican pulled pork.” Now, you would think that the first time I would have had chilorio would have been in Texas, but instead it was in Midtown Manhattan.
Slow Cooker Mexican Pulled Pork Recipe. Print.
Poultry. Tex-Mex sloppy Joe sandwich. Chile colorado con carne (red chile beef stew) One recent Sunday after a hearty beef stew dinner, my family sat in my grandma’s living room taking the New York Times dialect test.
It was interesting to see how the paper judged our way of speaking, though it was a little surprising to discover that several Native Texans who had never lived outside the state supposedly had accents from Jackson, Mississippi. How did that happen? We decided that the test was perhaps flawed. Crispy dogs with bacon-jalapeño dipping sauce. “How you feel about crispy dogs?”
Asked a friend from San Antonio. We were discussing regional variations of hot dogs, with my favorite being the bacon-wrapped Mexican hot dogs I enjoy at the Fiesta market by my mom’s house in Houston. His, however, was the aforementioned crispy dog, which is a cheese-stuffed hot dog wrapped in a corn tortilla and then fried. Entomatadas recipe. It’s that time of year when tomatoes are about to say farewell, and I’ve been eating them as often as I can.
One of my favorite meals with said tomatoes is a batch of entomatadas. If you’re not familiar with entomatadas, they’re like enchiladas—rolled tortillas filled with cheese, chicken or beef, and covered in a savory sauce. But as the term enchiladas refers to the chile sauce that covers the tortillas in that dish, the term entomatada refers to the tomato-based sauce that covers the tortillas in this dish. Molletes with homemade bolillos. Do you love refried beans and cheese?
Do you love a crusty yet soft roll? Then allow me to introduce you to a superb Mexican dish: molletes. Earlier this summer, I traveled to Mexico City. It was the rainy season, which means that every afternoon it would rain for an hour or so. By the time I landed from New York, however, that day’s shower had passed, leaving the air clear and the streets clean.
Chilaquiles with ancho tomatillo salsa. When I first moved to New York, one of the dishes that was lacking was migas. That Texan breakfast staple of eggs scrambled with fried tortillas, along with a host of other good things such as cheese and chiles, was nowhere to be found. Then one day a friend called and said, “I’ve found migas! This Mexican restaurant is calling them chilaquiles, but if you close your eyes you won’t tell the difference.” Desperate for a migas fix, the next morning I hopped on the train and met him for breakfast at his local Mexican joint. Chilaquiles Recipe. It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed. Ingredients. Mitch's Chili. Mitch's Black Bean & Sausage Chili Mitch's Tavern in Raleigh already is well- known for its great vegetarian chili, and Mitch's recently added this black bean and sausage version to his menu.
Students, faculty and anyone who's just plain hungry are eager to linger over a bowl inside Mitch's dark wood interior - the perfect Fall chili spot. Easy - Serves 6-8 1 pound dry black beans 2 pounds roma tomatoes 3 tablespoons vegetable oil, divided 1 ½ pounds fresh mild or sweet Italian Sausage 1 small yellow onion, diced 7 garlic cloves, minced 1 16-ounce can crushed tomatoes 3 jalapeno peppers, seeded and minced 2 tablespoons chili powder 2 tablespoons cumin 2 teaspoons salt 1 tablespoon freshly ground black pepper 1 cup beef broth 3 tablespoons chopped cilantro leaves 2 tablespoons chopped fresh basil Sift through black beans to find any stones. Rinse beans, drain and pour into to a large pot. Tex-Mex meatballs in a chipotle-tomato sauce. Sundays in October might be my favorite days of the year. The leaves are starting to put on their annual show, the air is crisp, and there are so many choices on how you can spend your day. For instance, on Sundays you can be lazy and sit on the couch all day reading the paper and a good book; or you can be busy, and visit flea markets and tag sales.
You might choose to go to church in the morning and then come home for a Sunday roast; or you might save your eating for later that day when your football team plays a game. Turkey Enchiladas Recipe. 1 First make the enchilada sauce.
Do not add salt to sauce. Used all of the sauce making a half recipe – fauxtudor
In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour. Heat olive oil on medium heat in a cast iron pan (or other thick-bottomed sauté pan). Add the spices and cook for a minute or two, until fragrant.