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!