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Lets Talk 'staple' Tex-mex

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For a while now i have been looking for 'staple' tex-mex and its home recipes. Lets face it, with all the fancy pants restaurants and cafe's around, we just cant get the stuff that mom used to make.

If you like me, your beef enchilada recipe came from an Hispanic neighbor friend that worked in the neighborhood and also sharpened your knives and saw blades. But the recipe was a dash of this and a bit of that.

So i need your tex-mex beef enchilada recipe and the chili gravy!

Also lets talk queso while we are here! I have one recipe that is good and a bit time consuming. But not one that is great that will draw folks from miles around.

The best queso i have ever eaten comes from Richmond Texas from a family mexican restaurant that has been established now for nearly 50 years, its called "Larry's". They have average and good food. But the cheese enchiladas rule! the Chili con queso is tremendous!

If any of you lurking folks out there can scam me the recipe, i would thank you much.

Tell me your texmex story and your recipes!!!!!! :)

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Larry's? Ewww!

I live just down the road from there, in Pecan Grove. Personally, i can't see why Larry's is always so crowded, because there's LOTS better TexMex around Richmond/Rosenberg. OK, Larry's is better than Marco's and Casa Ole (BARF!!!!), and as such, it's what I consider a midrange place. But it ain't near as good as good as many others in the area, such as Rancho Grande, Guanajuato, and Acapulco.

As for Chile con Queso, It's the easiest thing in the world to make! Chopped sauteed onions; roasted, peeled, and chopped green chiles; Velveeta and a little milk or cream to thin it with while heating. I'm sure there are jillions of recipes on the Web, just look for one that sounds good to you.

Dave Hughes

For a while now i have been looking for 'staple' tex-mex and its home recipes. Lets face it, with all the fancy pants restaurants and cafe's around, we just cant get the stuff that mom used to make.

If you like me, your beef enchilada recipe came from an Hispanic neighbor friend that worked in the neighborhood and also sharpened your knives and saw blades. But the recipe was a dash of this and a bit of that.

So i need your tex-mex beef enchilada recipe and the chili gravy!

Also lets talk queso while we are here! I have one recipe that is good and a bit time consuming. But not one that is great that will draw folks from miles around.

The best queso i have ever eaten comes from Richmond Texas from a family mexican restaurant that has been established now for nearly 50 years, its called "Larry's". They have average and good food. But the cheese enchiladas rule! the Chili con queso is tremendous!

If any of you lurking folks out there can scam me the recipe, i would thank you much.

Tell me your texmex story and your recipes!!!!!! :)

<{POST_SNAPBACK}>

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Here's my chili gravy recipe. It's in the cookbook on the web site (printable version). This works for me with my enchiladas.

4 tablespoons peanut oil or lard

1 medium onion, finely chopped

2 large cloves of garlic, minced or put through a garlic press

1 tablespoon bacon drippings

1/2 cup good chili powder (preferably Gebhardt's or your own homemade)

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano, preferably Mexican

4 cups beef stock

1 tablespoon Masa Harina

salt to taste

Over medium heat, sauté the onion and garlic in the oil until the onion is softened, but not browned. Stir in the bacon drippings, chili powder, cumin, oregano; then add the beef stock, a little at a time, stirring well.

Simmer, uncovered, for 30 minutes until mixture is slightly reduced and thickened. Mix the Masa Harina with a few tablespoons of water or the gravy, itself, and stir back into the gravy. Simmer for 10 minutes more. Taste the gravy and add salt only if you think it necessary.

Makes about 4 cups

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