Tag Archives: tex-mex

Sweet Heat BBQ Breakfast Hash

Sweet Heat BBQ Breakfast Hash
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

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No beans about it: Deep in the heart of Texas, the chili is all beef

No beans about it: Deep in the heart of Texas, the chili is all beef

Now that winter is officially here, there’s nothing more comforting than a hot bowl of stew to warm the body and the soul. My go-to is chili. It’s hearty, comforting and just about foolproof to make.

I had always been a fan of chili with beans, as those little legumes add nice texture and have a fair amount of fiber in them (yes, I care about these things). But since moving to Texas, I’d been meaning to give the state’s signature bean-less style of chili (aka “chili con carne”) a try in the kitchen.

Texans take much pride in their “bowl o’ red,” hence rules number one and two for Texas chili: absolutely no beans included, and it must have a tomato base, be it from the addition of tomato paste and/or canned tomatoes. No white, green or bean-laden types can be called true Tex chili here. Typically you’ll see Texas chili made with beef chuck or brisket, but if you don’t have all day to wait for it to cook, use ground beef (and don’t even think about using that lean stuff).

As for the cooking vessel, cast iron is the way to go. Its even heat distribution means everything inside gets cooked evenly — no scorched bottom and lukewarm surface. If you don’t have a cast iron, don’t fret; just make sure you stir your chili occasionally so that the bottom of the batch doesn’t burn. To finish off the dish, fresh cilantro, shredded cheese and onions are great options. I used a smoked cheddar to top mine and it added a smoky kick that nicely complemented the toasted chiles and spices in the dish. A side of cornbread or warm, soft tortillas to dip in the chili also make tasty accompaniments.
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Carne Guisada is a Tex-Mex carne-val for the taste buds

Carne Guisada is a Tex-Mex carne-val for the taste buds

Not to be confused with carna asada (which is marinated flank or skirt steak) carne guisada (CAR-nay gee-SA-da) is a Mexican-style beef stew that’s braised low and slow with chilies, onions, tomatoes, spices and, in this case, beer for hours until it creates its own “gravy” sauce. While fantastic on its own, carne guisada makes an amazing filling for tacos and one great cure-all for anything that ails you — from a cold to a hangover to a bad mood.

It’s often found in Mexican and Tex-Mex eateries in the Southwestern states, and is also offered as a filling at roadside taco stands and food trucks. Besides making a perfect comfort food (and even better leftovers), carne guisada is inexpensive — cheap stew meat is the most expensive component — and easy to prepare. It’s one of those unfussy, “set it and forget it” type dishes.

The ingredients and methods of preparation vary from cook to cook — some use only dried chili powders, while others swear by fresh green chilies; some add an array of veggies, and others simply simmer the beef in chilies and water. It’s all a matter of personal taste, but no matter the differences in ingredients, I bet you’ll never come across a bad version. (Unless, of course, it’s a burnt batch.)

To pay homage to this Tex-Mex staple, I opted for a true Texas beer, Shiner Bock, as braising liquid in place of water or broth. For preparing it in taco form, as I’ve done below, it’s best to keep the toppings simple as to not lose the flavors of the stew: cilantro, a squeeze of lime and a sprinkling of salty cotija cheese.

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Migas aren’t just for the morning: A simple, tasty Tex-Mex favorite that’s great at any hour of the day

Migas aren’t just for the morning: A simple, tasty Tex-Mex favorite that’s great at any hour of the day

Credit: kthread via Flickr

Way out yonder in the Texas hill country (namely in Austin), a little dish called “migas” is an item found on almost every restaurant menu. I’d actually never even heard of it before visiting the area.

“Migas” is Spanish for “crumbs.” This simple Tex-Mex dish is comprised of eggs, sauteed tomato/onion/jalapeno mixture, fried tortillas or tortillas chips (hence, the “crumbs”) and cheese scrambled together, and it’s simply delicious.

What’s great about migas is that they can be served for breakfast, brunch, lunch, dinner and even make for a great pre-hangover meal after a long night out at the bars (which is why you can find many a person ordering them at the late-night diners in Austin). Quick to whip up, migas take less than 10 minutes to prepare and you can even cheat and use salsa from the jar instead of chopping and cooking the vegetable components. And for added flavor, some cooks fry up Mexican chorizo with the vegetables.
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Macaroni and cheese rice cooker recipe (video tutorial)

Macaroni and cheese rice cooker recipe (video tutorial)

Your Creative Loafing food contributors, GNATV and Katie Machol, joined forces to bring you this entertaining video tutorial on how to prepare “Fiesta Mac n’ Cheese” in a rice cooker. This easy recipe can be prepared in a jiffy just using a rice cooker. A little late for Cinco de Mayo, but a fun and tasty dish for any time of the year!

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Culinary Adventure: San Antonio, Texas

Culinary Adventure: San Antonio, Texas

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Last weekend I was able to fulfill a long-standing dream of mine: visiting San Antonio, Texas. Why San Antonio, you ask? Well, there’s the historic Alamo, the touristy River Walk, and many other cultural and historic sights. But this city has also been the mecca of Tex-Mex food in my eyes (and also a stop on my “BBQ of the U.S.” tour) for longer than I can remember.

I had been planning this culinary pilgrimage for almost two months, as soon as I found out I was going (courtesy of wonderful boyfriend and free airline tickets), and did extensive research on just about every Tex-Mex/barbecue/Mexican restaurant in town. My main goal was to stay away from eating on the River Walk as much as possible, since it contained mostly overpriced tourist traps with bland interpretations of the authentic Tex-Mex food I sought. This weekend getaway made me feel like Giada on one of her “Weekend Getaways” (minus the camera in my face). Read the rest of this entry