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Tamale Recipe
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
2 cups Maseca for tamales
(click here to order)
2 cups lukewarm water or broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard or vegetable shortening
Dried corn husks
Directions:
Soak corn husks for at least 6 hours.
Combine
maseca, baking powder and salt in a bowl, work broth or water with your fingers
to make a soft moist dough. In a small bowl, beat lard or shortening until
fluffy, add masa and beat until dough has a spongy texture. Prepare tamales with
desired filling. This recipe will make enough dough for 16 small tamales. Easily
doubles.
Tamale Filling:
1 1/4lbs. boneless pork loin or shoulder (chicken or beef if
preferred).
1 1/2lbs. chile pasilla or california pods
1/8 cup cooking oil (corn)
3/4 cup water
1/2 tbsp salt
16 corn husks
2 1/4lbs prepared masa (above)
Cover meat with water, bring to a boil, reduce
heat and simmer until done (about 2 hours). Lightly sauté clean chile pods
(removing stems and seeds) in cooking oil. Place in blender, add water and blend
until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add
chile mixture and salt to meat, cook approx. 7 minutes. Soak corn husks for a
few minutes and rinse well. Using the
masa spreader, spread
evenly over the smooth side of the corn husks, place a tbsp. of meat mixture in
the center. Fold sides towards the center, fold end of husk and pinch the open
end, place tamales upright in steamer with the folded side on the bottom. Cover
with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours.
Beef-Filled Empanada Recipe
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http://www.texmextogo.com
Ph. 713.995.5502
1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk
Sauté beef in shortening until lightly browned. Pour off excess fat and drain
beef on paper towel to get out all excess fat. Return beef to pan, add onion,
tomato, green pepper, and garlic. Cook until onion is tender, stirring often.
Blend in flour, salt, and black pepper. Cook until thickened, stirring
constantly. Let cool.
Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and
place in floured
dough
press. Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies.
Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops
of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned,
10-15 minutes.
Yield: about 6 large empanadas.
Easy Tamale Pie
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1lb. hamburger
1/2 tbsp. olive oil
1/2 tbsp. butter
2 onions, chopped
1 garlic clove, chopped
1 whole pimento, chopped
1/2 green pepper, chopped
2- 8oz. cans tomato sauce
1/4 cup water
1 tbsp. Gebhardt Chili powder
(click for
product)
Dash of hot sauce
1 tbsp. flour
2 tbsp. cold water
2 cups Monterrey Jack grated cheese
2 cups corn chips, crushed
Directions
Brown hamburger in oil &
butter. Add chopped onions, garlic, pimento
& green pepper & cook for 5 minutes. Add
tomato sauce, water & chili powder & hot
sauce. Make a paste with flour and water.
Slowly pour and stir into meat sauce. Simmer
for 20 minutes.
Layer in casserole: 1/2 meat sauce, 1 cup
cheese & 1 cup crushed corn chips. Repeat
layer, making 2 layers in all.
Bake @350 degrees for 20 - 25 minutes.
Smothered Pork Chops Back
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
4-6 Pork Chops
1 - 16 oz. jar
Tejano Salsa
(click here to order)
Salt and pepper or use Tony Chachere's
Creole Seasoning
(click here to
order)
Directions:
Sprinkle pork chops lightly
with Tony Chachere's or seasoning or your
choice. Brown chops in skillet (both
sides). Pour 1-16 oz. jar of your
choice of
Tejano Salsa
(mild, medium, or hot) over pork chops and
simmer on medium to high heat for
approximately 15 minutes.
Tex-Mex Tacos
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
2 lbs. Ground Beef or meat of
your choice
1- 16 oz
jar Tejano Taco Mex
(click here to
order)
Directions:
Brown ground meat in a 10-inch
pan. Drain grease, and then pour in
Taco Mex. Cover and simmer for 10
minutes. Serve hot in tortillas of
your choosing.
Fajitas Back
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1 1/2 lbs beef skirt steak, cut
in strips
3 garlic cloves, chopped
juice of 1 lime
large pinch of mild chili powder & paprika &
cumin
1-2 Tbsp extra virgin olive oil
12 flour tortillas
vegetable oil (for frying)
salt & pepper to taste
Directions:
Combine beef with the
garlic cloves, the lime juice, chili
powder, paprika, cumin and olive oil. Add
salt & pepper. Mix well & marinate for at
least 30 minutes at room temperature or
overnight, sealed & refrigerated.
Cut meat into bite size strips and grill in 1Tbsp oil in large skillet over high to
medium high heat until browned & cooked
through.
Serve with pico de gallo, sour cream,
guacamole & cheese.
Excerpt from Lupe & Bea's
Recipe Book from the famous little Tex-Mex
Restaurant in Memphis, TN (view
book).
Fajitas
Recipe Back
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
2 lbs cleaned fajita meat
1-16 oz jar Tejano Taco Mex
(click here to
order)
Directions:
Cut meat into strips. Place meat and
Taco Mex
in a 10-inch pan. Cover and cook for
30 minutes over medium heat. Serve hot in tortillas of your choosing.
Fajita Marinade
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients
4 cups “light” soy sauce
1 cup brown sugar, packed
1 tsp. each: garlic & onion powder
8 tbs. (1/2 cup) fresh lemon juice
4 tsp. ground ginger
1 skirt steak (about ¾” thick) approx. 1 ½ lb.
Combine all ingredients (not beef) & shake
well ‘til sugar is dissolved. Let stand overnight in a sealed jar. Set aside 1
cup and pour remainder over beef; cover for 2 hours or overnight, refrigerated.
Remove beef from marinade & grill over very hot coals for a short time (10
minutes). Chop meat with a clever into bite-size pieces. Fold into warm
tortillas & serve with pico de gallo, sour cream, shredded cheese and sour
cream.
NOTE: The secret to tender fajitas is a hot fire and a short cooking
time. Meat should be no more than ¾ “ thick.
SUBSTITUTIONS: flank steak, boneless sirloin, tenderized round steak or
boneless chicken breasts or tenders.
**Our favorite from the Houston Chronicle Files, May
1986
Picadillo recipe Back
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http://www.texmextogo.com
Ph. 713.995.5502
A dish that can be served on white rice, on sliced bread, or
eaten as a taco on a hot flour tortilla. For a large crowd, simply double
the recipe. Add a fresh vegetable such as fresh green beans and you have a
complete meal.
Ingredients:
1 lb. lean ground beef
2 large russet potatoes, peeled and diced
into 1/2" cubes
1/2 cup yellow onion, diced fine (1/4" or
less)
1/2 cup green bell pepper, diced fine (1/4"
or less)
1 tablespoon fresh garlic, minced fine
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin
(comino)
2 large tomatoes, cored,
peeled, and cut into 1/2" pieces
Directions:
Heat a large skillet and,
when hot, add the olive oil. Add the
ground beef, crumbling as you put it in the
skillet. When lightly browned, add the
onions, bell pepper, garlic, and all the
spices. Cook for 10 minutes, stirring
often, and then add the diced potatoes.
Cover, reduce the heat to medium low and
cook for 40 minutes or until the potatoes
are tender. Add the tomatoes, cover,
and simmer for 5 minutes. Remove from
the heat, put into a bowl and serve over
white rice or with hot flour tortillas.
Picadillo is also used to make Chiles Rellenos (stuffed peppers).
Tex Mex Lasagna
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
12 corn
tortillas or lasagna noodles
1 can (14 to 16oz) tomato sauce
1/2 lb. Ricotta cheese (can substitute with 1
cup cottage cheese)
1/4 cup grated Parmesan cheese
1/2 lb. cheddar cheese, sliced thin or grated
1 cup
Tejano salsa
(click here to
order)
1 med onion, chopped
3 cloves garlic, chopped or minced
2 tsp chili seasoning
2 eggs, slightly beaten
4 oz. diced green chiles
1 can 16 oz. red kidney beans, drained
1 can 8 oz. whole kernel corn, drained
1 tsp cumin (comino)
1/2 tsp oregano
1 lb. ground beef
Directions:
Pre-heat oven to
375 degrees. If using lasagna noodles, cook
according to package directions or until
tender but still firm. Drain, keep warm.
Meanwhile, sauté the ground beef, garlic and
onion in a large cast iron skillet or heavy
frying pan until beef is done. Add tomato
sauce, salsa, green chiles, chile powder,
cumin, corn and kidney beans. Stir to mix
and simmer on low heat 5 minutes, stirring
frequently. In a separate bowl, combine
eggs, ricotta cheese and oregano.
Arrange 6 tortillas on bottom and up sides
of lightly greased 9" x 13"deep-sided baking
pan, overlapping as needed. If using lasagna
pasta arrange a first layer of noodles so
the ends hang over the sides of
the pan. (The ends will be laid back-over the
top for the final layer). Then add about 1/2
of the meat, bean and tomato sauce. Spoon
cheese and egg mixture on top of the meat
sauce and add 1/2 of the cheddar
cheese. Add a second alternating layer of
tortillas or pasta, the meat sauce and
cheese mixture and top with remaining
cheddar cheese. If using noodles, at this
point fold over the ends from the first
layer.
Bake at 375 degrees for 30 minutes, or till
cheese is bubbly. Allow to set for 5 to 10
minutes before cutting. Serve extra parmesan
or shredded Cheddar cheese at the table.
Extra salsa or hot sauce can
also be served.
Barbacoa Back
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http://www.texmextogo.com
Ph. 713.995.5502
Directions
Purchase a beef head or calf
head at the grocer or slaughterhouse.
Rinse it out.
Rub oil or lard all over, salt and pepper, wrap in heavy foil.
Place in shallow pan and into the oven at 350 degrees for 3 to 4 hours or until
the meat pulls away easily from the bone.
Serve on flour tortillas and top with salsa.
(Boneless beef heads are also available).
Carne Asada
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
Beef skirt.
Directions
Marinate in Kraft Italian salad
dressing and sprinkle "Tony Chachere's
"seasoning
(click here to order)
on meat for 30 minutes. Grill over hot
coals.
Texas Cowboy
Hash
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1 pound lean ground beef
2 onions, sliced
2 green peppers, sliced into rings
1 clove garlic, chopped
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 jar Tejano salsa mild (view product).
3/4 cup raw rice
Direction:
Cook beef, add onions, green peppers, garlic, chili powder, salt and pepper.
Cook until veggies are beginning to get tender, stirring frequently to crumble
meat - about 3 minutes.
Add salsa and rice. Put in buttered 2-quart casserole, cover. Bake at 350
degrees F for 40 minutes, or until rice is cooked, stirring once or twice.
Carne Guisada
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http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1 1/2 pound of cubed meat.
1 16oz. jar
Tejano Taco Mex
(click here to order)
Quartered onions & tomatoes (2 each).
1 Serrano pepper, quartered (so you can find
it).
1 yellow bell pepper, julienne slices.
2 garlic cloves, crushed.
2 tablespoons oil.
Directions
Brown meat in hot oil and add
garlic (5 minutes). Pour
Tejano Taco Mex over the meat and simmer
15 minutes. Add all vegetables and cook for
another 15 minutes. Garnish with cilantro.
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