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    You are in: Home / Cookbooks / TEX-MEX AND MEXICAN RECIPES
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    60 recipes in

    TEX-MEX AND MEXICAN RECIPES

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    This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.

    Recipe #74909

    This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.

    Recipe #25837

    From the Los Barrios Family Cookbook. This makes 6 main course bowls of soup. I have eaten this soup and it is wonderful. I have not made this soup at home.

    Recipe #127747

    A latin American soup that I found on the internet. Summertime is here and mangos are plentiful.

    Recipe #36396

    This makes a very nice, lower in fat, side dish (it has no cheese). It is baked and makes it's own spicy thick gravy. It is great served with any kind of meat, especially grilled. NOTE: If you use chili powder (like McCormick's), please omit the cumin and oregano.

    Recipe #81474

    This sauce is used like red chile sauce. It may be used over eggs, potatoes, beans, or burrito or tortilla dishes. Prep time does not include making the red chile sauce.

    Recipe #71719

    This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.

    Recipe #72606

    This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.

    Recipe #55406

    I found this recipe on the internet at Recipegoldmine. It is good with pork or chicken enchiladas.

    Recipe #55478

    Unlike salsas that are served when made, this relish needs time for the flavors to meld. Chipotle chilis are dried, smoked jalapenos. They are usually canned and packed in adobo sauce. The prep time includes 24 hour refrigerator time. This recipe is from a cookbook called "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby.

    Recipe #48316

    Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.

    Recipe #45020

    This is so good for grilling your steaks or pork, or chicken.

    Recipe #40871

    This is a good dish to prepare for a cool evening. Some people add a small can of mushrooms, but I like it without. I never heard of mushrooms in a chili pie before.

    Recipe #39823

    This is salsa that has a good smokey flavor to it. We love it in the summer when the tomatoes are "real".

    Recipe #39998

    A new twist to grilling steaks. Tart and a little bit sweet, but ever so good!

    Recipe #38415

    This is in answer to a request. It has fresh roasted chiles instead of canned. I have not made this recipe, but it sounds good.

    Recipe #35479

    As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific.

    Recipe #36099

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.

    Recipe #26123

    This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking.

    Recipe #26193

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