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Cream of Poblano Soup
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
2tbsp butter
1tbsp fresh chopped garlic
1 cup chopped red onions
1 cup chopped Poblano peppers (seeded)
1 cup chopped carrots
¼ cup chicken stock
1tbsp black pepper
½ tbsp cumin
½ bunch cilantro, chopped
1 cup roasted corn
½ gallon water
½ lb butter (1 stick)
¾ cup flour
5 cups heavy whipping cream
Directions:
In a large 6 qt kettle, sauté the first 10 ingredients for 5 minutes. Add ½
gallon of water and warm to a simmer.
In a small pan, place 1/2lb butter & ¾ cup flour, wisk together to make a roux.
Cook slowly until think and bubbly. Slowly, add roux to simmering mixture.
Slowly (using your whisk), add the 5 cups of heavy whipping cream. Simmer
another 15 minutes. Yield: 3 quarts.
Origin: Chef & friend Marc Bomser, Specs, Houston, Texas.

Tortilla Soup Recipe
http://www.texmextogo.com
Ph. 713.995.5502
Ingredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa
(click here to order)
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1" squares
1/4 cup grated Cheddar cheese
Directions:
Saute the first 5 ingredients in a large
skillet.
Add remaining ingredients, except tortillas
and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair,
but quickly sit down and continue to sip. HOT
but so good!
Serves 6-8.
Borracho Bean Soup (frijoles a la charra) Back to the top
http://www.texmextogo.com
Ph./Fax 713.995.5502
Ingredients:
1 - 16 oz. jar Tejano salsa, mild, medium or
hot
(click
here to order)
1 - 16 oz. jar of water
4 - 15.5 oz. cans Trappey's pinto beans (flavored with slab bacon)
1 - small onion chopped (use red onion for added color)
1 - small bundle cilantro chopped (remove half of the stems)
1 - Tbsp. Tony Chachere's seasoning
(click here for product)
1 - Tsp. garlic powder (to taste)
Directions:
Put everything into a pot (except cilantro) and bring to a boil for
approx. 10 min. Add the cilantro last. These beans are outstanding and easy to make. Your guests will
think you've been cooking all day!!!
Award Winning Recipe by Daniel Riojas
Caldo De Pollo recipe
(Chicken Soup) -
Serves half an army Back to the top
http://www.texmextogo.com
Ph./Fax 713.995.5502
Ingredients:
1 - 16 oz. jar
Authentic Mexican Style Rice
Mex (click here to
order)
2 - 16 oz. jars of water
2 lbs chicken parts (boneless or skinless optional)
4 - stalks celery
1/2 cup onion or 2 shallots
1- bag frozen mixed vegetables (corn, peas, green beans, carrots)
Directions:
Put all ingredients except for mixed vegetables into crock-pot and cook
overnight on low. Add mixed vegetables to crock-pot one hour
before serving.
Caldo De Res recipe (Beef
Soup)
- Serves the other half an
army
Back to the top
http://www.texmextogo.com
Ph./Fax 713.995.5502
Ingredients:
2 - 16 oz. jar
Taco Mex (click here
to order)
1 - 16 oz. jar of water
2 - 16 oz. cans whole tomatoes
2 lbs. stew meat
4 - stalks celery
6 - new potatoes
1 - yellow onion
1 - bag frozen mixed vegetables (corn, peas, green beans, carrots)
Directions:
Put all ingredients except for mixed vegetables into crock-pot and cook
overnight on low. Add tomatoes and mixed vegetables to crock-pot
one hour before serving time.
Taco Soup
Back to the top
http://www.texmextogo.com
Ph./Fax 713.995.5502
Ingredients:
2 lbs. ground beef.
1 1/2 cups pinto beans.
1 16oz. jar Tejano salsa, medium
(click here to order)
8 oz. sour cream.
1 lb. Velveeta cheese.
1 chopped onion.
1 can or 1 1/2 cups shoe peg corn (add juice if canned).
1 16oz. jar Tejano Taco Mex
(click
here to order)
1 pkg. dry Ranch dressing.
Garlic, salt and pepper to taste.
Directions:
Add enough water for soup
consistency. Brown ground beef and throw everything into one big pot as they say down
here. Simmer for 30 minutes. Serve with grated cheddar cheese on top.
And if you're lucky to have any left-over, it's even better on the second
and third day!
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