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    You are in: Home / Cookbooks / Texican
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    26 recipes in


    Since I am from Texas, I love Mexican and Tex-Mex food. Here are some of my own recipes and some others I have saved.
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    From the recipe file to try soon.

    Recipe #234794

    Recipe #207613

    A quick & easy recipe for one of my favorite Mexican candies. It tastes almost as good as the kind that is boiled.

    Recipe #152289

    This is a recipe that friends ask me to make often for get togethers, birthday dinners, etc. You can serve it as a salad by putting it on top of shredded lettuce and garnishing with tomato slices or serve it as a dip with tortilla chips. I listed Haas avocadoes in the recipe, but any variety works fine.

    Recipe #117679

    A great quick meal that was a favorite in my family when I was growing up and that my kids love too! Recipe has been adjusted to 2 cans of chili as suggested by reviewers. I normally use one and don't use the entire bag of fritos. You can adjust the chili to frito ratio to your taste. More chili is always good.

    Recipe #117686

    My mom used to make this when we were growing up. This is not her exact recipe, I wrote it down as I went. We don't follow recipes or measure frequently made foods in my family. I learned to cook by watching and doing, so I have to write down as I go on a lot of recipes. You can adjust the spices to suit your taste. I use more, because I like it hot. You can leave out the beef and use as a side dish.

    Recipe #125594

    Appetizer sized tostadas made with wonton wrappers.

    Recipe #126241

    The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed shrimp. Based on a chicken recipe in Cooking Light, JUNE 2004.

    Recipe #131589

    Love this!!! Another of my attempts to make a restaurant dish. We have a 21 month old and we make it a point now not to be seen in public! Just use the serrano pepper seeds to adjust the heat to your liking.

    Recipe #124671

    With the leftovers from the pulled pork recipe below, we have a) made sandwiches, b) combined some with BBQ sauce and c) ate it straight from the bowl in the fridge… all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.

    Recipe #132049

    These are truly the best! ENJOY!

    Recipe #53159

    2 Reviews |  By ellie_

    I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985)

    Recipe #123254

    From Allrecipes, a taste of the desert!

    Recipe #121818

    I got this recipe from a friend in Corpus Christi, TX. Not only is this yummy but very addictive!! Very easy to make

    Recipe #121597

    These are great empanadas. You can add cooked, diced white or sweet potato. Make them any size you want. They make wonderful appetizers served warm.

    Recipe #36943

    This is a Panamenian recipe by a TV Gourmet Chef from that country--Cuquita Arias.

    Recipe #81409

    These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices.

    Recipe #85328

    This dish is from Puerto Rico and is very tasty using the plantains. Plantains are similar to bananas but are much larger and have a green skin.

    Recipe #63555

    Same idea as caramelized (candied) apples and just as scrumptious. The recipe came from a magazine with typical recipes of the Mexican state of Tabasco.

    Recipe #65480

    2 Reviews |  By HEP MEP

    I noticed this recipe on the back of a box of Texmati rice last week when I was making some for another purpose. I tried it tonight, and it's very tasty. I used 1 Tbl. of Texas style chili powder, added some coarsely chopped mild green chilies, used frozen sweet corn, but kept everything else the same. Also had some Queso Fresca cheese to top it with. Real different flavor! (for me anyway!)

    Recipe #69624

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