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Tex-Mex Recipes

Gary Prell

Gary Prell

Last updated on January 21, 2014

 

Tortilla Soup

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     onions, peeled and quartered
8 ounces (227g)                                   Roma tomatoes, quartered
1 fluid ounce (30ml)                            vegetable oil
12 fluid ounces (355ml)                      chicken stock
½                                                         corn tortilla, chopped
11/3 cloves                                           garlic, chopped
1 ounce (28g)                                      ancho chili, stemmed, seeded, and toasted, chopped fine
1/3                                                        bay leaf
2/3 teaspoon                                         cumin
12 fluid ounces (355ml)                      beef stock
3 ounces (85g)                                     tomato sauce
to taste                                                salt
to taste                                                black pepper
2 ounces (57g)                                     cheddar or jack cheese, grated
1 ounce (28g)                                      avocado, peeled and pitted, medium dice
6 ounces (170g)                                   corn tortillas, cut in thin strips and deep-fried
Cooking

  1. Rub the onions and the tomatoes with the vegetable oil.  Grill on all sides until thoroughly charred.  This process may also be done on a sheet pan underneath a broiler.
  2. Place the tomatoes, onions, and 4 fluid ounces (118ml) of the chicken stock in a blender and process until smooth.  Reserve until needed.
  3. Heat the remaining oil in a large saucepot.  Add the chopped tortilla, garlic, and ancho chili and sauté for 3-4 minutes.  Add the bay leaf, cumin, remaining chicken and beef stock.  Bring to a boil.
  4. Stir in the blended tomato mixture and add the tomato sauce.  Simmer for 30 minutes. Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  5. Season to taste with salt and black pepper.  Strain through a coarse strainer (if desired).  Taste and adjust seasoning as needed.

Serving/ Holding

  1. Serve the soup in hot bowls or soup plates garnishing each portion with the grated cheese, diced avocado and crispy, fried tortillas.
  2. Hold the soup at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cover soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.
  3. Cool the remaining soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

 Chef Tips
If desired, shredded chicken meat can be added to the other garnishes. 

Caldo De Res

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
½ pound (227g)                                  beef shank or chuck
5 ounces (142g)                                   corn kernels, fresh
3 ounces (85g)                                     red potatoes, peeled
3 ounces (85g)                                     carrots, peeled
3 ounces (85g)                                     onions, skinned
12 ounces (340g)                                 collard greens, washed
5 ounces (142g)                                   zucchini
1 quart (946ml)                                   water
1                                                          sachet d’épices
to taste                                                            salt
to taste                                                            black pepper
1 fluid ounce (30ml)                            lime juice, fresh
as needed                                             serrano chili, minced
as needed                                             cilantro, chopped
 
Cooking

  1. Rinse the beef under cold running water.
  2. Place the beef and all the whole vegetables in a large saucepot with the cold water.  Add the sachet d’épices, salt, and pepper and bring to a boil.
  3. Reduce the heat and simmer until all of the ingredients are cooked and tender.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).   The meat must reach a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 15 seconds.
  4. As the vegetables become tender, remove them from the saucepot and cut them into 1 inch cubes.  Reserve until needed.  When the meat is tender, remove it and reserve until needed.
  5. Once all of the ingredients have been removed, discard the sachet and strain the beef stock.
  6. Reduce the broth until it is very flavorful.
  7. Remove any fat or cartilage from the beef.  Dice the meat in to ½ inch cubes.
  8. Place the diced meat and vegetables back into the broth and bring to a simmer.  Do not allow the simmering to fall below a temperature of 140ºF (60ºC).  Taste and adjust the seasoning with salt and black pepper as needed.

Serving/ Holding

  1. Carefully ladle the soup into hot bowls or soup plates.
  2. Garnish each portion with a little lime juice, serrano chili, and chopped cilantro.  Serve immediately.
  3. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cool the remaining soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
If the collard greens are very strong in flavor, they should be blanched before adding to the soup. Cabbage or mustard greens are good substitutes for the collard greens.

Frijoles A La Charra

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   pinto beans, washed
64 fluid ounces (1.9L)                         chicken stock
2 ounces (57g)                                     pork butt, medium dice
2 ounces (57g)                                     bacon, medium dice
4 ounces (113g)                                   onion, medium dice
1 clove                                                 garlic, minced
2 ounces (57g)                                     poblano chili, charred, small dice
4 ounces (113g)                                   tomato, concassée
1/3 teaspoon (2ml)                               salt
1/3 teaspoon (2ml)                               oregano, dry
1/3 teaspoon (2ml)                               cumin, ground
2/3 ounce (19g)                                     cilantro, chopped
Preparation

  1. Soak the pinto beans over night while under refrigeration.

Cooking

  1. Drain the beans and place them in a saucepot covered with 2 quarts of chicken stock
  2. Add the diced pork and bring to a boil.  Reduce the heat and simmer for approximately 1 hour or until the pork is tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  3. Sauté the bacon in a sauté pan and remove when crisp.  Reserve until needed.
  4. Sweat the onions, garlic, and poblano chilies in the bacon fat.  Stir in the tomato concassée and bring to a boil.  Remove from the heat and add the mixture to the simmering beans.
  5. Add the seasonings and simmer for another 30 minutes or until the beans are tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  6. When done, adjust the seasonings as needed and stir in the chopped cilantro.

Serving/ Holding

  1. Carefully ladle the soup into hot bowls or soup plates and serve immediately.
  2. Hold the beans at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining beans into small metal containers.
  2. Cool the remaining beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
For a little variety, add 4 ounces (113g) each of medium diced carrots and celery.  To prepare Frijoles Borrachos, substitute 8 fluid ounces (237ml) of beer for 8 fluid ounces (237ml) of chicken stock.  To prepare Frijoles Fronterizos, substitute 8 ounces (227g) of chorizo sausage for the pork and bacon called for in the recipe.

Quesadillas with Jicama Salsa

Yield:  6 portions

Portion size:  6 ounces or 1 quesadilla

WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     butter
2 ounces (57g)                                     onions, sliced
12 ounces (340g)                                 green chilies, roasted, peeled, and seeded, chopped
4 ounces (113g)                                   chorizo, skin removed and sliced
12 ounces (340g)                                 potatoes, cooked, peeled, and sliced
to taste                                                salt
to taste                                                            black pepper
12                                                        flour tortillas (see recipe)
12 ounces (340g)                                 Monterey jack or queso blanco, grated
6                                                          corn tortilla cylinders (see recipe)
18 ounces (510g)                                 jicama salsa (see recipe)
Cooking

  1. Heat the butter in a sauté pan.  Add the onions and chilies and sauté until the onions become translucent.
  2. Add the sliced chorizo and sauté until it reaches an internal temperature of 155ºF (68.3ºC) or higher for at least 15 seconds. 
  3. Remove excess fat.  Add sliced potatoes, season to taste with salt and black pepper, and sauté until golden brown.
  4. Divide the sausage and potato mixture between 6 of the flour tortillas and spread evenly.  Sprinkle each with 2 ounces (57g) of grated cheese, top with another flour tortilla, and press together.  Grill the quesadillas on each side for 30-60 seconds or until hot, crisp, and golden brown.

Serving/Holding

  1. Place a corn tortilla cylinder in the center of each hot plate.  Spoon approximately 3 ounces (85g) of jicama salsa into each cylinder.
  2. Cut each quesadilla into eighths and tile the pieces around the corn tortilla cylinders.  Serve immediately.
  3. Hold the quesadillas at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the quesadillas and salsa, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips

Commercially prepared flour tortillas can easily be substituted for the homemade version called for in this recipe.  8-10 inch flour tortillas are an appropriate size for this appetizer.

Quesadillas are typically grilled on a flat top griddle.  If a griddle is not available, they can be cooked in a sauté pan over an open flame.  Quesadillas can also be prepared by baking or broiling in an oven.

The jicama salsa and corn tortilla cylinders should be made in advance of the quesadillas and reserved until needed.

Flour Tortillas

Yield:  6 portions

Portion size:  1 tortilla

 

WEIGHTS AND MEASURES          INGREDIENTS
8¾ ounces (248g)                                all-purpose flour
1/3 teaspoon (2ml)                               salt
1/3 teaspoon (2ml)                               baking powder
21/3 ounces (66g)                                 shortening, melted
4 fluid ounces (118ml)                        water
Preparing

  1. Mix all of the dry ingredients together.
  2. Mix in the shortening a little at a time until thoroughly incorporated.  Mix in enough water to make a stiff dough.
  3. Cover the dough and allow it to rest for 20 minutes.

Cooking

  1. Heat a cast iron skillet or comal over medium-high heat. Rolling out the dough into tortillas and the cooking process is accomplished simultaneously.
  2. Pinch off a piece of dough about the size of a golf ball.   Dust both your hands and the dough with a little flour.  Place the dough ball on a lightly floured surface and flatten it into a circle about ½ inch thick. Using a rolling pin, roll it out into a circle about 1/8 inch thick and 8 inches in diameter.
  3. Immediately place the tortilla in the hot skillet and cook it for 30-40 seconds or until the tortilla starts to bubble on top.  Turn it over and cook an additional 20 seconds.
  4. Remove the tortilla from the pan and keep warm by placing them between some towels until needed.

 Cooling/Storing

  1. Cover the tortillas, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Corn Tortilla Cylinders

Yield:  6 portions

Portion size:  1 ounce or 1 tortilla

 
WEIGHTS AND MEASURES          INGREDIENTS
6                                                          corn tortillas, prepared
Preparing

  1. Take a small sheet of aluminum foil and make a cylinder out of it about 4 inches in length and about 1 inch in diameter.
  2. Take a corn tortilla and cut off the bottom 1/3 of the tortilla. Wrap this bottom 1/3 around the cylinder with the cut end of the tortilla at the bottom of the cylinder.  This will create a stand so that the tortilla will stand up straight on the plate.  The top 1/3 can be used for a second cylinder.
  3. Tie the tortilla in place with another small strip of aluminum foil.  Repeat the process until all of the tortilla cylinders have been made.

Cooking

  1. Place the prepared tortilla cylinders into a deep fat fryer and cook until they are crisp.
  2. Once the cylinders are cooked, let them cool on absorbent paper until they can be handled.
  3. Separate the tortillas from the foil.  The cylinders can be used to hold salsa, guacamole, or other Tex-Mex condiments.

Cooling/Storing

  1. Cover the unfilled, fried tortillas in an airtight container, label, date, and store at room temperature.

 Chef Tips
A variety of decorative plate garnishes can be made by deep-frying shapes made from corn tortillas.  Examples of some common shapes are cactus, arrows, or pointed spears.

 Jicama Salsa

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   jicama, peeled, small dice
6 ounces (170g)                                   pineapple, fresh, small dice
2 ounces (57g)                                     red bell peppers, small dice
1 clove                                                 garlic, minced
½ ounce (14g)                                     serrano chili, minced
1/3 ounce (9g)                                       cilantro, chopped
½ fluid ounce (15ml)                           lime juice
to taste                                                            salt
to taste                                                            black pepper
Preparing

  1. Prepare all of the ingredients as indicated.
  2. Combine all of the ingredients in a bowl.
  3. Season to taste with salt and black pepper
  4. Reserve until needed under refrigeration at a product temperature of 41ºF (5ºC) or lower. 

Cooling/Storing

  1. Cover salsa, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Homemade Tamales with Red Pepper Coulis

Yield:  6 portions

Portion size:  8 ounces or 3 tamales

 
WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 pork, butt roast
6 ounces (170g)                                   beef, chuck roast or bottom round
1 ounce (28g)                                      ancho chilies
½ ounce (14g)                                     garlic, minced
8 ounces (227g)                                   lard
¼ ounce (7g)                                       cumin, ground
1/8 ounce (3g)                                       black pepper
½ teaspoon (2ml)                                oregano leaf, dried
to taste                                                            salt
5 ounces (142g)                                   cornhusks
1½ pounds (680g)                               masa or ¾ pound masa harina, reconstituted
¼ ounce (7g)                                       chili powder
¼ ounce (7g)                                       paprika
¾ ounce (21g)                                     garlic powder
18 fluid ounces (532ml)                      red pepper coulis (see recipe)
Cooking – Day 1

  1. Place the beef and pork in a roasting pan, cover, and cook in a 300ºF (148.9ºC) oven for approximately 4 hours or until the meats are fork tender.
  2. Once the meats are fork tender and have reached a minimum internal temperature of 155ºF (68.3ºC) or higher for at least 15 seconds, remove the meats.
  3. Hold the meats at 140ºF (60ºC) or higher until needed.
  4. Remove the stems from the ancho chilies and split open the pods along one side.  Rinse the ancho chilies under cold running water.  Rinse the seeds from the chilies and discard them.
  5. Place the chilies in a covered pot of water and simmer for 15 minutes.
  6. Remove the chilies from the water and scrape the pulp from the skin.  Discard the skin.  Chop the pulp and reserve both the pulp and liquid until needed.
  7. Sauté the minced garlic in 2 tablespoons of the lard.
  8. Combine the cooked meat, sautéed garlic, chili pod pulp, ground cumin, black pepper, and oregano.  Season to taste with salt.
  9. Cool the meat from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Once cool, shred the meat.
  10. Cover the meat, label, date, and store under refrigeration at 41ºF (5ºC) or lower.  Refrigerate overnight to allow the flavors to develop and to permeate the meats.

Cooking – Day 2

  1. Soak the cornhusks in water for at least two hours.  Once soaked, separate them one by one and stack them so they will be ready to use.
  2. Prepare the dough by combining the masa or reconstituted masa harina with the remaining lard, chili powder, paprika, and garlic powder.  Adjust the consistency of the dough as needed with the reserved liquid used to simmer the ancho chilies.
  3. Combine this mixture with your hands until it is thoroughly mixed.  The more air that is incorporated into the masa dough the better, as it will result in moist and fluffy tamales.  It is impossible to over-mix this dough.
  4. Place an unbroken cornhusk on a tray or work surface in front of you with the small end away from you.
  5. Using a spatula or masa spreader, spread approximately 1-2 tablespoons of the masa dough on the cornhusk in such a way that it covers the lower 2/3 and right 4 inches of the husk.  The masa should be spread thick enough so that you cannot see through to the husk.
  6. Place the desired amount of the reserved meat filling in the middle of the masa.  The amount of meat filled into the tamales is a matter of personal preference.
  7. Seal the tamale by rolling them over starting from the right side where the masa and meat are.  The unspread side covers the outside of the tamale and holds it together.
  8. The unfilled end at the top is then folded over to the middle.  The tamales can be tied if needed with thin strips torn from a soaked cornhusk.
  9. Cover the tamales, label, date, and store under overnight under refrigeration at 41ºF (5ºC) or lower.

Cooking Day 3

  1. Set up a steamer in a large saucepot with an elevated bottom and tight fitting lid.  Add water to the saucepot until it reaches just under the elevated bottom.  Place the tamales on the elevated bottom, standing them “shoulder to shoulder” with the open ends facing up.  Cover the saucepot and steam for about 1 hour or until the masa peels away from the shuck and the internal temperature of the tamales reaches 165ºF (73.9ºC) for at least 15 seconds.
  2. Check the water level in the saucepot from time to time and add additional water as needed in order to keep the pot from boiling dry.
  3. Let the tamales rest for 10-15 minutes before serving.  This will allow them to become firm before eating.

Serving/Holding

  1. Remove the tamales from their cornhusks.  Fold the cornhusks and place one on each hot serving plate.  Place 2-3 tamales, depending upon the size on top of the husks and top with heated red pepper coulis.
  2. Hold the tamales at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the tamales and red pepper coulis from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the tamales and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
The shredded beef and pork can also be prepared by simmering the meats in water until fork tender.  If this technique is used be careful to not allow the simmering liquid to fall below a temperature of 140ºF (60ºC) and that the meats reach a minimum internal temperature of 155ºF (68.3ºC) for at least 15 seconds.  A chicken filling can be made by boiling chicken with seasonings such as cumin, chili powder, garlic, and salt.  Once cooked the chicken meat should be removed from the bones and shredded.  Simply substituting refried beans for the shredded meat can make bean tamales.  A thin slice of jalapeño or a strip of fried bacon can be added to the beans for extra flavor if desired.
Making genuine, homemade Tex-Mex style tamales is a three-day process.  One day to prepare the meat filling, a second day to prepare and roll the tamales, and a third day to steam and serve the tamales.  There are, however, a number of techniques used today to speed up this process.  One method we recommend if time is of the essence is to substitute coarse ground pork and/or beef for the roast meats used in the filling.  The ground beef can be quickly cooked, seasoned, and cooled.  Then the seasoned ground meat can be used to fill the tamales without the lengthy resting period needed to make the traditional filling using shredded meat.

Red Pepper Coulis

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
10 ounces (283g)                                 red bell peppers, stemmed and seeded
¼ ounce (7g)                                       onion, diced fine
1 quart (946ml)                                   water
1 fluid ounce (30ml)                            white wine
to taste                                                            salt
to taste                                                            white pepper
 
Cooking

  1. Place the peppers, onions, water, and white wine over medium heat and simmer until the peppers and onions are tender.
  2. Cool slightly and puree until smooth.
  3. Season to taste with salt and white pepper and strain.

Cooling/Storing
 

  1. Cool the red pepper coulis from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the coulis, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Shrimp Tacos with Guacamole and Pico de Gallo

Yield:  6 portions

Portion size:   6 ounces or 2 tacos

 
WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   butter or vegetable oil
8 ounces (227g)                                   onions, small dice
4 ounces (113g)                                   green bell peppers, julienne
10 ounces (283g)                                 red bell peppers, julienne
2 cloves                                               garlic, minced
6 ounces (170g)                                   serrano chili, minced
24                                                        shrimp, 16/20 count, peeled and deveined
to taste                                                            salt
to taste                                                            black pepper
12                                                        flour or corn tortillas, prepared
18 ounces (510g)                                 iceberg lettuce, chiffonade
12 ounces (340g)                                 guacamole (see recipe)
18 ounces (510g)                                 pico de gallo (see recipe)
6 fluid ounces (177ml)                        sour cream
6 ounces (170g)                                   cheddar cheese, grated
Cooking

  1. Heat the butter or oil in a sauté pan over medium heat.
  2. Add the onions and cook until they are translucent and tender.
  3. Add the julienne peppers and cook an additional 2 minutes or until they become limp but not soft.
  4. Add the minced garlic and serrano chili
  5. Add the shrimp and cook them approximately 3-5 minutes until they are firm and have reached a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 15 seconds.
  6. Adjust the seasoning to taste with salt and black pepper.

Serving/Holding

  1. Fill the corn or flour tortillas with the shrimp mixture ensuring that each taco receives 2 of the shrimp.  Fold the tortillas into a taco shape and arrange two tacos per plate over a bed of shredded lettuce.
  2. Top the tacos with guacamole, pico de gallo, sour cream, and grated cheese.
  3. Hold the tacos at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the tacos from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the tacos, guacamole, pico de gallo, sour cream and cheese, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Guacamole

Yield:  6 portions
Portion size:  2 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (240g)                                 avocado
¾ fluid ounce (22ml)                           juice, lemon
1                                                          jalapeño, seeded and minced
4 ounces (113g)                                   tomato, concassée
1½ ounces (43g)                                  onion, fine dice
3 tablespoons (44ml)                          cilantro, chopped
to taste                                                            salt
to taste                                                            black pepper
 
Preparing

  1. Peel and pit the avocado.  Place the avocado flesh in a bowl and mash to a chunky consistency.
  2. Add the remaining ingredients and mix thoroughly.
  3. Season to taste with salt and black pepper.

Cooling/Storing

  1. Cover the guacamole so that the plastic is touching the spread, label, date and store in under refrigeration at 41ºF (5ºC) or lower until needed.

 Chef Tips
Guacamole should be made by hand mixing.  Use a fork to blend the ingredients until the mixture has a chunky consistency.  Do not use a blender or food processor, as the consistency will become too thin.  For a more distinctive appearance, split the avocado, remove the seed, and cut through the flesh using a paring knife making ¼ inch slices both vertically and horizontally down to the skin.  Using a tablespoon, scoop the pre-sliced flesh out of the skin.  The result will be a small dice that can then be mixed gently with the other ingredients.
Guacamole will naturally oxidize and turn brown if stored overnight.  To reuse the guacamole, carefully skim the oxidized portion away and discard.  Do not mix it in.  To prevent oxidation, a little lemon juice can be spread over the top of the guacamole before storing.

 Pico De Gallo

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   tomato, brunoise
8 ounces (227g)                                   onions, brunoise
1 ounce (28g)                                      garlic, minced
1 ounce (28g)                                      serrano chili, brunoise
1 ounce (28g)                                      cilantro, chopped
1 fluid ounce (30ml)                            lime juice, fresh
to taste                                                            salt
to taste                                                            black pepper
Preparation

  1. Prepare all of the vegetables as indicated.
  2. Combine the ingredients.
  3. Adjust the seasoning to taste with salt and black pepper. 

Cooling/Storing

  1. Cover the pico de gallo, label, date, and store under refrigeration at 41ºF (5ºC) or lower until needed.

 Starburst Spinach Salad with Poppy Seed Vinaigrette

Yield:  6 portions

Portion size:  7½ ounces

WEIGHTS AND MEASURES          INGREDIENTS
2                                                         Texas ruby red grapefruit
8 ounces (227g)                                   spinach, cleaned and torn into bite-sized
pieces
11 ounces (312g)                                 strawberries, cleaned and stemmed, cut in
half
 
Strawberry-Poppy Seed Vinaigrette:
                        2 tablespoons (30ml)                          strawberry vinegar
1 tablespoon (15ml)                            sugar
1 tablespoon (15ml)                            onion, chopped
¼ teaspoon (1ml)                                salt
2 fluid ounces (59ml)                          vegetable oil
1 teaspoon (5ml)                                 poppy seeds
Preparing

  1. Finely grate 1½ teaspoons peel from the grapefruit and reserve until needed.
  2. Peel the grapefruits and remove the fruit sections over a bowl, reserving the juice and sections for the salad dressing.
  3. Combine the grapefruit sections, spinach, and strawberries in a bowl.  Toss gently and reserve until needed.
  4. Prepare the salad dressing by combining the strawberry vinegar, sugar, onions, reserved grapefruit juice, and salt.  Place in a blender and process until smooth.
  5. Slowly drizzle in the oil through the hole in the lid while the blender is running and process until the dressing has thickened.
  6. Remove from the blender and stir in the poppy seeds.

Serving/Holding

  1. Toss the spinach and fruit with the poppy seed dressing and carefully place the spinach onto chilled plates.
  2. Garnish the salads by decoratively arranging the grapefruit sections and strawberries on the top of the salads.
  3. Serve immediately.

Cooling/Storing

  1. Cover the salad and dressing, label, date and store in under refrigeration at 41ºF (5ºC) or lower.

 Mole De Pollo

Yield:  6 portions

Portion size:  12 ounces or 3 pieces

WEIGHTS AND MEASURES          INGREDIENTS
3                                                          fryer chickens, 2¾ pound, boned and cut into 6 pieces (18 pieces total)
3 fluid ounces (89ml)                          vegetable oil
3 ounces (85g)                                     ancho chilies, dried
3 ounces (85g)                                     cascabel chili, dried
12 ounces (340g)                                 onion, chopped
4 cloves                                               garlic, minced
¼ teaspoon (1ml)                                anise seeds, toasted
6 sprigs                                               cilantro
6 ounces (170g)                                   tomato
1½ ounce (43g)                                   unsalted peanuts
1 pinch                                                            cloves, ground
2 pinches                                             cinnamon, ground
¼ teaspoon (1ml)                                cumin, ground
24 fluid ounces (710ml)                      chicken stock
1/3 tablespoon (5ml)                            lard
1½ ounce (43g)                                   unsweetened chocolate, grated
to taste                                                            salt
to taste                                                            black pepper
1 ounce (28g)                                      sesame seeds
Cooking

  1. Fabricate the chicken as indicated.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  2. Heat 1/3 of the vegetable oil in a large sautoir pan over medium-high heat.  Sear the pieces from one of the chickens until they have browned thoroughly on both sides.  Hold the pieces at 140ºF (60ºC) or higher until needed.   Repeat this process for the remaining 2 chickens being careful to let the new oil heat up sufficiently to sear the pieces of chicken
  3. Rehydrate the dried chilies by simmering them in a small, covered saucepot of water for 10 minutes.  Remove the chilies from the water.  When the chilies have cooled down enough to handle, remove the skins, stems, and seeds.
  4. Place the chilies, the next 9 ingredients, from onions to cumin, and 1 cup of the chicken stock in a blender.  Puree until smooth.
  5. Melt the lard in a large saucepot.  Stir in the puree and adjust the heat to a simmer.
  6. Simmer for 5 minutes and add the remaining chicken stock, the dark meat pieces of the chicken, and the chocolate.
  7. Season the sauce to taste with salt and black pepper and simmer for 30 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
  8. Add the breasts to the sauce and continue to simmer for an additional 15 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).   Simmer until the chicken is done and reaches an internal temperature of 165ºF (73.9ºC) or higher for at least 15 seconds.

Serving/Holding

  1. Place a breast and two dark cuts of chicken on a heated plate.  Serve the sauce over the chicken and garnish with toasted sesame seeds.
  2. Hold the mole de pollo at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the Mole de Pollo from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the Mole de Pollo, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Chef Tips
Adding the chicken breasts to the sauce after the dark cuts will ensure that all of the chicken is done at the same time.  Dark cuts of chicken tend to take longer to cook that the breasts.

Braggin’ Rights Brisket

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 pounds (1.8kg)                                 beef brisket, untrimmed
2 teaspoons (10ml)                             black pepper, ground
1 teaspoon (5ml)                                 red pepper, ground
1 teaspoon (5ml)                                 onion salt
½ teaspoon (2ml)                                dry mustard
as needed                                             hickory, pecan, or mesquite chips, soaked
2 tablespoons (10ml)                          salt
18 fluid ounces                                    barbeque sauce (see recipe)
 
Preparing

  1. Season the beef brisket black and red pepper, onion salt and dry mustard.
  2. Prepare a smoker with pre-soaked wood chips.

Cooking

  1. Sear the brisket on a grill or in a roasting pan over very high heat for 5 minutes on each side.  Both sides should be thoroughly browned.
  2. Place the uncovered brisket into the smoker.  Allow to smoke for 1 hour.
  3. Add the salt to the brisket, and smoke for an additional 1 hour.
  4. Cover with foil and place in a 300ºF (148.9ºC) oven.  Cook the brisket until it becomes fork tender and has reached a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 15 seconds.
  5. Remove roast from the oven and let it rest for 25 minutes covered loosely with aluminum foil.  Be sure to reserve the rendered fat from the brisket to use in the preparation of the barbeque sauce.  Maintain the temperature at 140ºF (60ºC) or above until needed.

Serving/Holding

  1. Pull the meat apart to create a shredded effect or slice the brisket across the grain.
  2. Serve the sliced brisket on hot plates and top with heated barbeque sauce.
  3. Hold the brisket at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cut the remaining brisket into smaller pieces.  Cool the brisket and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover brisket and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
Hardwoods such as hickory, pecan, or oak are very slow burning and are the best hardwoods for slow smoking.  Mesquite, although very aromatic and great for grilling, burns too hot to be used for barbeque and leaves an oily taste to the meat.  Notwithstanding, mesquite is still commonly used in West Texas.  True Texas barbeque takes place in a long, narrow pit.  A fire is built at one end and several inches or more separate the meat from it.  The meat is cooked slowly at a very low temperature and may take up to six hours during which sauce is liberally applied from time to time.
 
 


Barbeque Sauce

Yield:  1 quart

Portion Size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 fluid ounces (118ml)                        rendered fat from barbequed meat
1½ ounce (43g)                                   onion, small dice
12 fluid ounces (355ml)                      ketchup
4 fluid ounces (118ml)                        Worcestershire sauce
4 fluid ounces (118ml)                        lemon juice
2½ ounces (71g)                                  brown sugar
3 fluid ounces (89ml)                          water
to taste                                                            hot pepper sauce
 
Cooking

  1. Heat the rendered fat reserved from the brisket preparation in a small saucepot.
  2. Add the diced onions and sauté until they become translucent.
  3. Add the ketchup, Worcestershire sauce, and lemon juice.
  4. Place over low heat and stir in the brown sugar and water.
  5. Simmer for 15minutes.  Do not allow the simmering sauce fall below a temperature of 140ºF (60ºC).
  6. Season the sauce to taste with your preference of hot pepper sauce.
  7. Hold the sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
Hot pepper sauce comes in hundreds of varieties, flavors, and level of heat.  Tabasco sauce is one of the most popular hot pepper sauces available in America.  Feel free to experiment with the different varieties available until you find the one that yield the ideal flavor for “your” special barbeque sauce recipe.

Lone Star Chicken Fried Steak with Cream Gravy

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2¾ pounds (1.2kg)                              beef round steak, cut into 7-ounce (198g) portions, trimmed, and tenderized until very thin
8 ounces (227g)                                   all-purpose flour
1 teaspoon (5ml)                                 salt
to taste                                                            seasoned pepper mix
2                                                          eggs, slightly beaten
6 fluid ounces (177ml)                        milk
as needed                                             vegetable oil
 
Gravy:
                        6 tablespoons (89ml)                          pan drippings or bacon fat
6 tablespoons (89ml)                          all-purpose flour
24 fluid ounces (710ml)                      milk
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                black pepper
Preparing

  1. Fabricate the beef round steaks as indicated.
  2. Combine flour, salt, and seasoned pepper mix.
  3. Dredge the steaks in the seasoned flour mixture until lightly coated.
  4. Mix the eggs and milk together in a pan.
  5. Dip the steaks into the egg mixture and the dredge in the flour again liberally, getting plenty of flour mashed into the steak.
  6. Hold under refrigeration at 41ºF (5ºC) or lower until needed.

Cooking

  1. Heat ½ inch of vegetable oil in a heavy-bottom sautoir pan.  Pan-fry the steaks until the become golden brown and reach a minimum internal temperature of 155ºF (68.3ºC) or higher for at least 15 seconds.
  2. Remove from the oil and drain on absorbent paper towels.  Season to taste with salt.  Hold at 140ºF (60ºC) or higher until needed.
  3. Allow the oil and pan drippings to cool slightly and discard all but 6 tablespoons.
  4. Return the oil to medium heat and add the all-purpose flour.  Blend together to form a roux.  Cook the roux approximately 10-12 minutes over low heat until it becomes a golden brown color.
  5. Slowly blend in the milk.  Bring to a boil and reduce the heat to a simmer stirring frequently until the sauce thickens.
  6. Season the sauce to taste with salt and black pepper.

Serving/Holding

  1. Serve the chicken fried steak on hot plates topped with the cream gravy.
  2. Hold the chicken fried steak at 140ºF (60ºC) or higher.  

Cooling/Storing

  1. Discard the remaining egg wash and seasoned flour.
  2. Cool the remaining steaks and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover steaks and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
Chicken fried steak is traditionally served with “the works”—white cream gravy, mashed potatoes, fresh corn kernels or green beans, and biscuits.

Tex-Mex Fajitas

Yield:  6 portions

Portion size:  12 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
 
4 ounces (113g)                                   onions, halved and thinly sliced
2 teaspoons (10ml)                             cumin, ground
2 teaspoons (10ml)                             red chilies, powdered
6                                                          pickled jalapeños, chopped
2 cloves                                               garlic, minced
3 pounds (1.4kg)                                 beef outside skirt steak
2 fluid ounces  (59ml)                         lime juice
2 tablespoons (30ml)                          jalapeño pickling liquid (see Chef Tips below)
1 tablespoon (15ml)                            corn oil
1 tablespoon (15ml)                            soy sauce (optional)
1 teaspoon (5ml)                                 liquid smoke (optional)
1 pound (454g)                                   onions, sliced, (optional
½ pound (227g)                                  green bell peppers, sliced (optional)
½ pound (227g)                                  red bell peppers, sliced (optional)
18 ounces (510g)                                 pico de gallo (see recipe)
6                                                          flour tortillas, prepared
12                                                        corn tortillas, prepared
Preparing

  1. Place half of the sliced onions in the bottom of a non-reactive dish.
  2. In a small bowl mix together the ground cumin, powdered red chilies, chopped pickled jalapeños, and minced garlic.  Rub the mixture on all sides of the skirt steaks.
  3. Put the skirt steak into the dish on top of the onions.  Pour the lime juice and the jalapeño pickling liquid over all areas of the meat, coating thoroughly.
  4. Sprinkle the remaining sliced onions on top of the meat.  Cover and store under refrigeration at 41ºF (5ºC) or lower for at least 1 hour, turning once.  It is preferable to refrigerate the skirt steaks overnight to allow the flavors in the rub to permeate the meat.

Cooking

  1. Preheat a grill or broiler until it is very hot.
  2. Mix together the corn oil and, if desired, the soy sauce and liquid smoke.  Brush or spoon the oil mixture onto the surface of the meat.
  3. Grill or broil the steaks approximately 2 to 3 minutes on each side, or until the outside is brown and slightly charred, while the inside is still slightly pink.  The internal temperature must reach 145ºF (62.8ºC) or higher for at least 15 seconds.
  4. Place the meat on a cutting board.  Let the steaks rest at least 5 minutes before slicing.  Cut the meat into thin strips that can be easily rolled into tortillas.

Serving/Holding

  1. Serve the sliced skirt steak with pico de gallo and warm flour and corn tortillas.
  2. If desired, sauté onions with sliced red and green bell peppers over high heat until browned.  Serve as a side dish with the fajitas.
  3. Hold the fajitas at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the fajitas from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the fajitas, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
Jalapeño pickling liquid is the liquid used to pickle and flavor jalapeños.  It is basically white vinegar with added spices.  There is usually enough liquid in the jar or can that can be used in this recipe, without leaving the remaining jalapeños dry.
Beef skirt steaks come from the outer covering of the breast near where brisket comes from. It is a highly flavorful cut of meat as a result of the loose fat membrane that burns off when properly cooked.  Skirt steak comes in two forms, inside and outside.  We recommend the outside skirt for fajitas. However, the inside will work as well.  Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful, and authentic.
Adding soy sauce to the meat will help the thinly cut steaks brown quicker.  The addition of a little liquid smoke will help to replicate the flavors created by the more desirable method of charcoal grilling if gas grills are used.
Although not authentic, grilled sliced onions and bell peppers are frequently served with fajitas.
 

Chicken Flautas

Yield:  6 portions

Portion size:  12 ounces or 3 flautas

 
WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             vegetable oil
18 ounces (510g)                                 chicken meat, cooked and shredded
18                                                        corn tortillas (see recipe)
18 ounces (510g)                                 iceberg lettuce, chiffonade
6 ounces (170g)                                   Monterey Jack cheese, shredded
12 ounces (340g)                                 guacamole (see recipe)
6 ounces (170g)                                   sour cream
Cooking

  1. Heat approximately ½ inch of vegetable oil until hot but not smoking.
  2. Dip the corn tortillas one at a time in the hot oil for a brief period—just long enough for the tortillas to become limp.  Remove from the oil and stack on absorbent paper towels.  Reserve until needed.
  3. Place approximately one ounce (28g) of the chicken meat in a strip on one side of each tortilla.  Roll up the tortillas as tightly as possible and secure with toothpicks.
  4. Pan-fry the flautas a few at a time, in the hot oil, for approximately 1-2 minutes or until they become crisp and reach a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.   Degrease the flautas on a rack or on absorbent paper towels and remove the toothpicks.

Serving/Holding

  1. Serve three flautas per portion over a bed of shredded lettuce.  Top the flautas with grated jack cheese and a dollop each of guacamole and sour cream.
  2. Hold the flautas at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the flautas from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the flautas, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
Commercially prepared corn tortillas can easily be substituted for the homemade version called for in this recipe.  Flautas are traditionally served with refried beans and Mexican rice.

Corn Tortillas

Yield:  6 portions

Portion size:  3 tortillas

 
WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               masa harina
3 pints (1.4L)                                      water
1 teaspoon (5ml)                                 salt
 
Preparing

  1. Mix all of the ingredients in a bowl until a smooth dough forms.
  2. Divide evenly into 18 balls.  Flatten the balls and roll them out to 1/8-inch thick or use a tortilla press.

Cooking

  1. Heat a cast iron skillet or comal over medium-high heat. Rolling out the dough into tortillas and the cooking process is accomplished simultaneously.
  2. Immediately place the tortilla in the hot skillet and cook it for 30-40 seconds or until the tortilla starts to bubble on top.  Turn it over and cook an additional 20 seconds.
  3. Remove the tortilla from the pan and keep warm by placing them between some towels until needed.

Cooling/Storing

  1. Cover the tortillas, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
If the dough is too sticky, it is too wet.  Blend in a little more masa harina until the proper consistency is reached.  If the dough is too crumbly, it is too dry.  Slowly blend in more water.  You will not harm the dough by handling it too much—indeed, it seems to improve it.
 

Texas Red Chili with Jalapeño Corn Bread

Yield:  6 portions

Portion size:  12 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
16 fluid ounces (473ml)                      water
½ ounce (14g)                                     ancho chilies
¾ fluid ounce (22ml)                           vegetable oil
½ ounce (14g)                                     butter
1 pound (454g)                                   beef stew meat, small dice
3½ ounces (99g)                                  onions, small dice
2½ ounces (71g)                                  green bell peppers, small dice
1½ tablespoons (22ml)                       Gebhardt’s chili powder
½ tablespoon (7ml)                             cumin, ground
1 tablespoon (15ml)                            salt
½ tablespoon (7ml)                             black pepper, coarse ground
1 tablespoon (15ml)                            garlic, minced
1 ounce (28g)                                      all-purpose flour
9 fluid ounces (266ml)                        tomato sauce
1 ounce (28g)                                      pickled jalapeños, chopped
6 ounces (170g)                                   Longhorn cheddar cheese, grated
6 ounces (170g)                                   onions, diced fine
24 ounces (680g)                                 jalapeño corn bread (see recipe)
Cooking

  1. Bring the water to a boil in a saucepot.  While it is heating, cook the ancho chili under a hot broiler for 1 minute on each side.
  2. Remove the chili.  Let cool until the chili can be safely handled.  Remove the stem and any seeds inside of the chili.
  3. Place the chili in the boiling water.  Cover and remove the pot from the heat.  Let the chili steep in the water until needed.
  4. Add the oil and butter to a large saucepot or “chili” pot and heat on medium-high.
  5. When the fats become hot, sear the meat.  Stir frequently until the meat becomes thoroughly browned and reaches a minimum internal temperature of 155ºF (68.3ºC) for at least 15 seconds.
  6. Add the onions and bell peppers, stir, and add the chili powder, cumin, salt, black pepper, and garlic.  Stir again.
  7. Add the flour a little at a time stirring constantly until blended.
  8. Reduce the heat to medium and cook for 5 minutes.
  9. Strain the ancho chili from the liquid.  Mince the chili.  Reserve the liquid and minced chili until needed.
  10. Add the ancho chili liquid to the beef and vegetable mixture and stir until the fond is released from the bottom of the pot.  Add the tomato sauce, minced ancho chilies, and the pickeled jalapeños.
  11. Stir the chili until all ingredients are thoroughly mixed.  Bring to a boil and reduce the heat to a simmer.  Do not allow the simmering chili to fall below a temperature of 140ºF (60ºC).  Simmer uncovered for 1½-2 hours, stirring occasionally to keep the chili from sticking, until the meat is tender and the desired consistency is reached.

Serving/Holding

  1. Carefully ladle the chili into hot bowls or soup plates, top with grated cheddar and diced onions and serve with jalapeño corn bread.
  2. Hold the chili at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the chili from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover chili, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
In Texas, a bowl of “Texas Red” refers to beef chili, without beans.  End of discussion.  This is a meal in itself but adding some hot, buttered jalapeño cornbread always makes it a winning combination.  Chuck roast or ground beef can be substituted for the stew meat, however if ground beef is used, the minimum internal temperature for doneness must be increased to 165ºF (73.9ºC).  As a serving option, top the chili with finely grated longhorn cheddar cheese and fresh, raw, chopped yellow onion.  Serve the Texas chili with crackers and/or jalapeño cornbread.

Jalapeño Corn Bread

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
9½ ounces (269g)                                cornmeal, finely ground
4½ ounces (128g)                                all purpose-flour,
2 teaspoon (10ml)                               baking powder, double-acting
1 teaspoon (5ml)                                 baking soda
1 teaspoon (5ml)                                 salt
4 ounces (113g)                                   cheddar cheese, shredded
6 ounces (170g)                                   jalapeños, seeded, chopped
2                                                          eggs
18 fluid ounces (532ml)                      buttermilk
3 tablespoons (44ml)                          butter, unsalted
Cooking

  1. Heat a seasoned 9 inch cast iron skillet or heavy duty cake pan over low heat.
  2. Sift the cornmeal, flour, baking powder, baking soda, and salt together in a bowl.  Add the cheddar cheese and the chilies and mix thoroughly.
  3. In a separate bowl, whisk the eggs and buttermilk together.
  4. Melt the butter in the heated skillet or cake pan.  Add the buttermilk mixture and whisk to incorporate.
  5. Working quickly, pour the buttermilk mixture into the cornmeal mixture.  Stir the mixture until the ingredients are combined and a batter has formed.  Pour the batter back into the heated skillet or cake pan.
  6. Bake the corn bread in the middle of a preheated 425ºF (218.3ºC) oven for 25-30 minutes, or until it pulls away from the side of the skillet.  The top of the cornbread should be slightly brown.

Serving/Holding

  1. Let the cornbread cool a little before slicing.  Cut the cornbread into squares and serve with butter on the side.

Cooling/Storing

  1. Cover the cornbread, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Chili Rellenos with Tomatillo Salsa

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds or 12 (680g)                     poblano chili
6 ounces (170g)                                   cheddar and/or Monterey Jack cheese, 1inch x 3 inch thin slices
4                                                          eggs, separated
as needed                                             salt
as needed                                             oil
as needed                                             flour
18 ounces (510g)                                 tomatillo salsa (see recipe)
 
Preparing

  1. Roast the poblano chilies on a hot grill.  Turn constantly to ensure that the skin chars evenly.  As each is chili is finished roasting, place in a plastic bag and allow it to sweat in the closed bag for approximately 30 minutes.
  2. Peel off the outer skins of the chilies and slit the chilies along one side, lengthwise.  Remove the seeds.  Removing the seeds lowers the heat of the chili, making it less hot.
  3. Trim the cheese slices so they will fit inside the chilies and place approximately ½ ounce (14g) of cheese into each chili.  Close the chilies completely, enclosing the cheese.
  4. Beat the egg yolks in a mixing machine for approximately 15 minute or until they are thick and lemon colored.
  5. In a separate bowl, beat the egg whites with a pinch of salt in a mixing machine until a stiff meringue has formed.
  6. Heat approximately ½ inch of oil in a sautoir pan over high heat.
  7. Add the egg yolks to the meringue and briefly beat on low speed to incorporate the eggs.  Be prepared to begin cooking the rellenos immediately, as the batter will quickly begin to deflate.
  8. Dredge the chili rellenos in the flour. Shake off the excess flour and dip in the egg batter.
  9. Pan-fry the chili rellenos in the hot oil for approximately 2 minutes, or until brown on one side, then turn continue to cook until brown on the other side.  Add additional oil to the skillet as needed or if the chilies begin to stick to the pan.  Ensure that the chili rellenos reach a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  10. As the rellenos are cooked, layer them in a roasting pan with a piece of aluminum foil between each layer, and hold them in a 150ºF (65.6ºC) oven while pan-frying the remaining chili rellenos.  Do not let the chili rellenos fall below a temperature of  140ºF (60ºC) or higher.

Serving/Holding

  1. Serve 2 chili rellenos in the center of each hot plate topped with approximately 3 ounces (85g) of tomatillo salsa.
  2. Hold the chili rellenos at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the chili rellenos from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the rellenos and salsa, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
For the best flavor, the chili rellenos should be fried at the last minute; however, the time-consuming roasting and peeling of the chilies can be done up to 2 days in advance.  Keep the chilies covered with plastic wrap under refrigeration until needed.
In many Tex-Mex restaurants, American cheese singles are used in place of cheddar or jack cheese.

Tomatillo Salsa

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
16 fluid ounces (473ml)                      water
6 ounces (170g)                                   tomatillos, husks removed, quartered
4 cloves                                               garlic, minced
½ ounce (14g)                                     red jalapeño, peeled and seeded, fine dice
1½ ounces (43g)                                  onions, fine dice
½ ounce (14g)                                     cilantro, leaves
to taste                                                            salt
to taste                                                            black pepper
 
Garnish:
½ ounce (14g)                                     onion, fine dice
¼ ounce (7g)                                       cilantro, chopped
Cooking

  1. Bring the water to a boil in a small saucepot.  Add the tomatillos, half of the garlic, the red jalapeños, and onions.
  2. Cook over medium heat for 20 minutes.  Remove from the heat.  Strain the contents and reserve the liquid until needed.
  3. In a blender, puree the remaining garlic with the cilantro leaves and the tomatillo mixture.  Add some of the reserved liquid from the tomatillos as needed in order to achieve the desired consistency.
  4. Season the salsa to taste with salt and black pepper.
  5. Stir in the raw diced onions and the cilantro as a garnish for the salsa.

Cooling/Storing

  1. Cover the salsa, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Grilled Nopales

Yield:  6 portions

Portion size:  2 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
24 ounces or 6 pads (680g)                 nopales (cactus pads)
3 fluid ounces (89ml)                          vegetable oil
3 ounces (85g)                                     onions, minced
1 clove                                                 garlic, minced
1 pinch                                                            nutmeg, ground
to taste                                                            salt
to taste                                                            black pepper
½                                                         lemon (optional)
Preparing

  1. Prepare the nopales by carefully cutting out each spine with a paring knife.  Trim the edges of the nopales.  Score the cactus pads by making slight horizontal and vertical cuts, resembling crosshatches, into the nopales with a paring knife.  Be sure not to cut too deeply.
  2. Prepare a marinade by combining the vegetable oil, onions, garlic, and nutmeg.  Brush the marinade over the prepared nopales.

Cooking

  1. Cook the nopales on a hot grill until tender.  Season the cactus pads with salt and pepper.

Serving/Holding

  1. The cactus pads can be served whole or cut into slices.  For extra flavor squeeze a little fresh lemon juice over the nopales.
  2. Hold the nopales at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the nopales from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the nopales, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips 
If fresh cactus pads are not available canned or bottled nopales can be used. However, they should be simply sautéed with a little of the marinade, rather than grilled.
 

Colache

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
5 ounces (142g)                                   acorn squash, large dice
5 ounces (142g)                                   sweet potato, large dice
3 ounces (85g)                                     green bell peppers large dice
1 ounce (28g)                                      poblano chili, large dice
5 ounces (142g)                                   green beans, 1” pieces
3 ounces (85g)                                     corn kernels
½ ounce (14g)                                     butter
2 ounces (57g)                                     onion, small dice
1 clove                                                 garlic, minced
4 ounces (113g)                                   tomato concassée, large chunks
1 teaspoon (5ml)                                 chili powder
to taste                                                            salt
to taste                                                            black pepper
Cooking

  1. Prepare the vegetables as indicated and reserve until needed.
  2. Par boil the squash, potatoes, poblano chili, peppers, beans, and corn individually to their respective points of doneness.  Shock the vegetables in an ice water bath as they are done and reserve until needed.  Or cool the vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Melt the butter in a medium sized sauté pan.  Sauté the onions and garlic.  Add the reserved vegetables and cook until they are thoroughly heated and reach a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  4. Add the tomatoes and the chili powder.
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the vegetables at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the colache, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Escabeche of Vegetables

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
6 tablespoons (89ml)                          olive oil, extra virgin
2 heads                                                garlic,  ends trimmed
1                                                          onion, medium size, medium dice
2                                                          carrots, coins cut on a bias
¾ teaspoon (4ml)                                black pepper, whole
½ teaspoon (2ml)                                thyme, dried
½ teaspoon (2ml)                                oregano, dried
½ teaspoon (2ml)                                marjoram, dried
4                                                          bay leaves
½ head                                                 cauliflower, florets
2                                                          jalapeños, seeded and chopped
¾ cup  (177ml)                                   white vinegar
½ cup (118ml)                                                water, warm
1                                                          jicama, medium size, peeled and sliced
2                                                          zucchini, coins cut on a bias
to taste                                                            salt
 Preparing

  1. Wash and prepare the vegetables as indicated.  Reserve in separate containers until needed.
  2. Heat the olive oil in a sauté pan over medium-high heat.  Sauté the whole garlic heads and the onions for approximately 3 minutes while stirring occasionally.
  3. Reduce the heat to medium and add the carrots, whole black pepper, dried herbs, and bay leaves.  Cover and cook for an additional 2 minutes.
  4. Stir in the cauliflower, jalapeños, vinegar, and water.  Cover and cook over medium-high heat for 5 more minutes.
  5. Stir in the jicama and zucchini.  Cover and cook over medium-high heat for an additional 5 minutes. Season to taste with salt.

Cooling/Storing
 

  1. Cool the escabeche from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the escabeche, label, date, and store overnight while under refrigeration at 41ºF (5ºC) or lower.

Serving

  1. Serve at room temperature.  Do not allow the escabeche to stand at room temperature for more than 4 hours.  After this point it must be discarded.

Chef Tips 
Do not over cook the vegetables.  They should be crunchy to the bite.  This dish is best served at room temperature after resting under refrigeration overnight.  The resting process allows the full extraction of flavors of the vegetables.

Tex-Mex Collard Greens with Serrano Chilies

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
3 bunches                                            collard greens
3                                                          salt pork, slices
1                                                          onion, medium size, small dice
1                                                          serrano chili, fine dice
as needed                                             water
1 teaspoon (5ml)                                 cider vinegar
to taste                                                            salt
to taste                                                            black pepper
Preparing

  1. Wash and remove the heavy stems from the collard greens.  Reserve until needed.
  2. Sauté the slices of salt pork over medium-high heat until they start to become crispy.
  3. Stir in the onions and serrano chili and continue to cook over medium-high heat for approximately 3 minutes.
  4. Add the collard greens.  Stir well.  Barely cover the greens with water.
  5. Bring to a boil and reduce the heat to medium.  Cook uncovered for 25-30 minutes adding additional water as needed to keep the pan from going dry.
  6. Add the cider vinegar and season to taste with salt and black pepper.

Serving/Holding

  1. Serve immediately.
  2. Hold the greens at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the greens from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the greens, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Refried Beans

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   pinto beans, rinsed
40 fluid ounces (1.2L)                         chicken stock
2 ounces (57g)                                     bacon, small dice
2 ounces (57g)                                     onion, small dice
½ clove                                                garlic, minced
to taste                                                            salt
to taste                                                black pepper
2 ounces (57g)                                     Monterey jack or queso blanco, grated
Preparing

  1. Soak the pinto beans over night under refrigeration.

Cooking

  1. Drain the beans and place them in a large saucepot with the chicken stock.
  2. Bring to a boil and turn the heat down to a simmer.  Simmer for approximately 1-1½ hours, or until the beans are tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  3. Drain the beans and reserve the beans and liquid until needed.
  4. Sauté the bacon in a cast iron skillet or heavy-bottom pan until all of the fat is rendered.
  5. Add the onions and garlic.  Sweat the vegetables.
  6. Remove the bacon, onions, and garlic.  Reserve until needed
  7. Add the cooked pinto beans to the hot bacon fat and toss.
  8. Mash the cooked beans while continuing to cook over medium heat.  A food processor can also be used if desired to mash the beans.
  9. Add the bacon, onions, and garlic back to the mashed beans.
  10. Blend in enough of the bean liquid to make them creamy.  Lower the heat, and cook the beans until a crust forms on the bottom of the pan.
  11. Season the beans to taste with salt and black pepper.

Serving/ Holding

  1. Serve hot with the crust up and sprinkle with grated Monterey jack or queso blanco.
  2. Hold the beans at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining beans into small metal containers.
  2. Cool the beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
The bacon fat in this recipe can be substituted with a simple vegetable oil if a more nutritionally sound recipe is desired.  Refried beans are commonly referred to as “refritos” and are usually made from pinto beans.  The Spanish word refritos means “well fried” and is frequently misinterpreted as re-fried or twice fried.  Typically, pinto beans are cooked and drained, then mashed with hot lard or bacon fat, seasonings, and (sometimes) chilies.  Despite their name, Tex-Mex style refried beans are only fried once.
 
In the American Southwest region, authentic refried beans call for smoking hot lard to be poured over the cooked, mashed pinto beans and stirred in—thus, the name refried beans.  Due to the unusually high cholesterol content in lard, we have chosen a more up-to-date approach using a small amount of bacon fat and to refry the beans from the bottom as opposed to the traditional Southwest procedure.  A cast iron frying pan should be used for the best results. However, a non-stick pan will also work fine.

Arroz a la Mexicana

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1 fluid ounce (30ml)                            vegetable or corn oil
1 cup (237ml)                                     long-grain white rice, washed twice
2 ounces (57g)                                     onion, small dice
1 clove                                                 garlic, minced
1 ounce (28g)                                      poblano chili, peeled and diced
4 ounces (113g)                                   carrot, small dice
6 ounces (170g)                                   tomato, concassée
2 cups (473ml)                                    chicken stock
1½                                                       bay leaf
to taste                                                            salt
to taste                                                            black pepper
1 teaspoon (5ml)                                 cilantro, chopped
 
Cooking

  1. Heat the oil in a sautoir pan over high heat.
  2. Add the rice and sauté in the hot oil while stirring frequently until it begins to brown.
  3. Stir in the onion and garlic, stirring constantly, and cook until the rice is nicely browned and has a nutty aroma.
  4. Add the poblano chilies, carrots, tomatoes, and chicken stock.  Season to taste with salt and black pepper.  Add the bay leaf.
  5. Bring to a boil.  Turn the heat down to a simmer.  Cover the pan with a tight fitting lid and place in a 350ºF (176.7ºC) oven for 40 minutes.
  6. Remove the lid and fluff the rice with a fork.  Mix in the chopped cilantro. 

Serving

  1. Hold the rice at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the rice from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the rice, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
The rice can be cooked on the stovetop as well as in the oven. However, it is much easier to burn on the stovetop and requires more attention while cooking.  To cook on the stovetop, simply simmer the rice while covered.   The cooking time will be decreased to approximately 20 minutes.  Make sure not to allow the simmering rice to fall below a temperature of 140ºF (60ºC).

 Buttered Corn Kernels

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
18 ounces or 3 ears (510g)                  corn, fresh
2 ounces (57g)                                     butter, salted
1 teaspoon (5ml)                                 thyme, chopped fine
to taste                                                            salt
to taste                                                            black pepper 
Cooking

  1. Cut the kernels from the corncobs.
  2. Par boil the corn kernels for 3-5 minutes or until tender in a small saucepot.
  3. Drain the water from the corn.
  4. Add the butter and thyme.  Stir until the butter is completely melted and has coated the corn kernels.
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the corn at 140ºF (60ºC) or higher. 

Cooling/Storing

  1. Cool the corn from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the corn, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Mashed Potatoes

Yield:  6 portions
Portion size:  6 ounces
WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 potatoes, russet
as needed                                             salt
2 ounces (57g)                                     butter, softened
1 cup (237ml)                                     buttermilk, warmed but not boiled
to taste                                                            salt
to taste                                                            black pepper
Cooking

  1. Peel and cut the potatoes into 2 inch cubes
  2. Boil the potatoes in a large saucepot with a generous amount of salted water until they are tender.
  3. Drain the potatoes and return them to the pot.  Cooking over low heat for approximately 3 minutes to allow them to dry completely.
  4. Mash, grind, or push the potatoes through a ricer.
  5. Blend in the softened butter and most of the warmed buttermilk.
  6. Adjust the consistency as desired with warm buttermilk
  7. Season to taste with salt and black pepper.

Cooling/Storing

  1. Cool the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Chef Tips
Mashed potatoes can be made by either baking or boiling potatoes.  When boiling, do not cut the potatoes too small, as they will become water logged and prevent the finished mashed potatoes from being light and fluffy, which is the desired texture for this starch.  A ricer is a culinary tool frequently used to mash potatoes.  

Flan

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
14 ounces (397g)                                 sugar
3 fluid ounces (89ml)                          lemon juice
7                                                          eggs
4 ounces (113g)                                   sugar
1 pinch                                                            salt
1 tablespoon (15ml)                            vanilla
1 pint (473ml)                                     milk, scalded
Cooking

  1. Caramelize the first amount of sugar with the lemon juice.  Pour evenly into the bottom of six ovenproof cups or ramekins.  Reserve until needed.
  2. Whip the eggs and the sugar together.  Mix in the salt and vanilla.
  3. Temper the scalded milk into egg mixture.  Strain and pour the mixture into the reserved cups with the caramelized sugar.
  4. Place a towel on the bottom of a large roasting pan and place the custard cups on top.
  5. Fill roasting pan with water so that the level of the water comes to at least ½ the height of the cups.  Cover the cups with parchment paper and bake in a preheated 350ºF (176.7ºC) oven until the flan is set.  Times will vary greatly from oven to oven. However, you can tell when the flan is done by inserting a skewer or toothpick into the flan.  When the skewer comes out clean, the flan is done.  The flan must reach a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Cooling/Storing

  1. Cool the flan from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the flan, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Serving/Holding

  1. Once the flan has thoroughly cooled, run a paring knife around the outside perimeter of the cups.
  2. Invert the flan onto chilled plates and allow the caramel sauce to flow over the flan.
  3. Store the flan under refrigeration at 41ºF (5ºC) or lower until needed.

Chef Tips – Flan
The process of tempering is done in this recipe to prevent the eggs from cooking and/or scrambling when placed into the scalded milk.  To temper the eggs, stir in approximately 4-6 fluid ounces (118ml-177ml) of the scalded milk into the beaten eggs, to warm them gradually.  Then, stir in the egg mixture into the remaining scalded milk.

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