This salsa is adapted from Spicy Salsas & Moles by Ericka Sanchez and Nicole Presley. The full recipe makes about 4 cups, and it can be easily halved for a smaller batch. It is quite tasty and spicy and easily made. (It was less spicy the second day than when freshly made, It could be Read More …
This spicy fajita recipe is adapted from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Borrachas means drunken and refers to the tequila in the marinade. (Carol likes frijoles borrachas which include beer as an ingredient.) We made a half recipe which made 4 servings for us. Mix the marinade in the evening Read More …
Amanda gave me two Lodge cast iron sizzle platters for Fathers Day. At Tex-Mex restaurants fajitas are commonly cooked in and served on sizzle platters so that is how I decided to use them for the first time. This recipe is based on The Big Texas Cookbook and will provide 4 large servings. With only Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …
This recipe, adapted from Robb Walsh’s The Tex-Mex Cookbook, is one that I have done many times over the years. I was surprised to see that I had not yet posted it on the blog. Normally, I would make it with Stewed Chicken Breast , but I have also successfully made it with leftover Thanksgiving Read More …
This recipe is adapted from Serious Eats and shows the variety of Mexican food. It came from Puebla and apparently from Middle Eastern immigrants who brought the shawarma technique with them and then adapted it to Mexican ingredients and tastes. This home version roasts the meat at a low temperature in a loaf pan and Read More …
This is the version of the Texas classic which Carol has been making lately for family gatherings. It has always been well received. It is adapted from a recipe in the NY Times and will serve 12 or more, depending on the size of the slices. It should be at least 2 hours in advance Read More …
This is a Mexican variation on Gambas al Ajillo, the classic Spanish shrimp with garlic sauce. The tequila in this is the clear (unaged) type. Here is how I made 2 servings, based on a recipe in 177MilkStreet. This is a quick dish, taking less than half an hour. I served it with steamed rice Read More …
This is an easy dish for a midweek dinner or a nicer than usual lunch, and is adapted from a recipe in the Washington Post. It makes a tasty filling for flour or corn tortillas and will serve 4 people. Vegetable oil as needed 6 oz. (1.5 large links) Mexican chorizo, skins removed 15 oz. Read More …
This is a style of cooking fish in Sonora and Sinaloa which was adapted to home ovens in Pati Jinich’s book Treasures of the Mexican Table. The quantities below are sized for 2 persons. At Pati’s suggestion, we served the fish with corn tortillas as tacos. Carol thought it did not need the tortillas and Read More …