The Everything Tex-Mex Cookbook: 300 Flavorful Recipes to Spice Up Your Mealtimes!
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An American tradition since the 1800s, Tex-Mex food combines the flavors of a wide variety of ingredients with the influence of different cultures to create unique dishes that are crafted to perfection. Tomatoes, beef, beans, chiles, and corn are the staples of Tex-Mex cooking, while flavor, texture, and personality are added with specialties such as hot sauce, chorizo, and spices such as chili pepper and cayenne pepper. Packed with 300 not-quite-south-of-the-border recipes, The Everything Tex-Mex Cookbook brings these authentic flavors to your very own kitchen. Features recipes for: Chilled Avocado Soup Red Snapper Flautas Oven Barbecued Beef Brisket Chicken Chimichangas Mixed Bean Lasagna Red Sangria Peach Daiquiri Pie Whether you're looking for a quick party appetizer, dinner for your family, or drinks and dessert, The Everything Tex-Mex Cookbook has everything you need to add some color and spice to your daily menus!
and served in warmed tortillas. Chapter Eleven Pork and Sausage Carnitas Baby Back Ribs Tex-Mex Pork Casserole Chorizo con Huevos Pork and Beans Chorizo Tacos Chorizo Tamales Pork Tamales BBQ Ribs Stacked Tortas Pork Fajitas Chorizo Mexican Pizzas BBQ Pork Loin Crockpot BBQ Shredded Pork Tex-Mex Pork Kabobs Pork Adobo Chorizo Enchiladas Pork con Queso Carnitas Carnitas is slowly roasted pork that is then cooked in dry heat until crisp. Serve with heated flour
hour. Meanwhile, prepare Tamale dough and set aside. In medium bowl, combine Camitas, cilantro, chili powder, adobo sauce, and jalapeño pepper and mix well. 2. Drain husks and spread Tamale dough on husks to within 1" of edges. Place 1 tablespoon Camitas filling in center of dough. Fold sides of husks to the middle so edges meet, then fold up bottom and fold down top to enclose filling. Tie with kitchen string. Place in colander or tamale steamer and steam for about 1 hour until corn husks peel
crisp tortillas. Top with a spoonful of Ranchero Sauce and a generous portion of eggs. Top with more Ranchero Sauce, sprinkle with cheese, and top with avocado; serve immediately. Egg Safety This recipe for Huevos Rancheros is made with scrambled eggs for food safety reasons. Scrambled eggs, cooked until set, are safer than eggs fried or poached “easy,” with a runny yolk. If you prefer eggs “over easy,” use pasteurized eggs. Quesadillas Serve these crisp little cheese “sandwiches” with
minutes. Remove from heat, sprinkle with Cheddar cheese, and set aside while preparing rest of salad. 2. Place salad greens and crushed tortilla chips on serving plates and top with vegetable mixture. Sprinkle with pepper jack cheese, garnish with salsa and sour cream, and serve. Make-Ahead Tip You can make the vegetable mixture ahead of time if you'd like. Prepare it up to the addition of the tomatoes and pinto beans, then cool, cover, and store in the refrigerator. Bring the mixture back to
in large skillet over medium heat until it reaches 375oF. Sprinkle each stuffed pepper with flour and shake off excess, then dip into the egg mixture and place in hot oil. Fry until golden brown, turning once, about 4–5 minutes. Drain on paper or kitchen towels and serve with Pico de Gallo Why Poblanos? Poblano chiles are a bit hotter than Anaheims, but they are easier to work with because the flesh is thicker. Poblano chiles hold their shape better after being roasted and peeled. For a milder