Cuisine Focus – Tex Mex – Two Pillars in One Soil

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Texan and Mexican, this is the two solid pillars behind Tex Mex cuisine. It is like a foreign adaptation brought within a common soil; a platform set in a common ground where two cultures seem to enjoy.

Primarily, Tex Mex is a term describing American foods that are characterized by Mexican-American roots. This cuisine is influenced by types of cooking found in Mexico. It is also true that Tex Mex may or may not comprise entirely of Mexican recipes but they share a bond that is indicative of the other like a twin soul.

Tex Mex is a likely blend of two pillars in one soil, as it is defined by both Texan and Mexican cultures. Popular recipes include Beef Fajitas, Tacos and Burritos. Tex Mex is also influenced by other cultures namely Mayans and Aztecs. These native ways clearly brought changes in terms of ingredients used. In fact, even the Spaniards and Europeans enriched this cuisine like one adoptive kin, as they bring various elements in terms of meat use and consumption.

Tex Mex is heavily defined by its use of meat, beans and spices. Traditional dishes such as tortillas, chili con carne and crispy tacos are derivatives of Mexican food. The manner of serving Tortilla chips with salsa is originally Tex Mex in line with nachos, chili gravy and chili con queso.

Ingredients Utilized in Tex Mex Cuisine

Meat:

Beef, Chicken, Pork, Lamb, Turkey

Seafood:

Tuna, Clams, Sole, Snapper, Crab, Sea Bass, Squid, Scallops, Flounder, Shrimp

Vegetables:

Squash, Pumpkin, Onions, Tomato, Beans, Potatoes, Squash, Olives, Peas, Mushroom, String Beans, Radish, Cabbage, Carrots, Lettuce, Cucumber, Celery

Fruits:

Avocado, Papaya, Mango, Banana, Peaches, Orange, Guava

Grains:

Corn, Rice, Wheat

Spices:

Peppers, Cilantro, Cumin, Oregano, Cloves, Cinnamon, Chili Powder, Garlic Powder

Chiles and Its Varieties:

Jalapeno, Guajillo, Habanero, Poblano, Ground Chile

Dairy:

Cheese, Sour Cream

Physical borders may set a line between Texas and Mexico but a large number of the Texan population really identify with their Mexican nature. This is also the obvious reason why Tex Mex cooking is very famous in South Central Texas like San Antonio.

Frequently utilized ingredients are very similar with that of Mexico. The only difference perhaps is the cuisine’s preference for heavy and starch-based foods. Tex Mex is also known for its frequent use of imported spices and flavors, a trait which is not present in authentic Mexican food.

Contemporary, detailed and fusion, these are the common words used to define Tex Mex cooking as a whole. There may be a number of similarities and a few differences in this cooking but clearly, the foods are also versatile enough to transcend such physical borders and limitations.

Authentic Tex Mex Recipes

Beef Fajitas

Recipe Source: texmex.net

This recipe will yield about 8 fajita tacos, enough for 4 people.
Two key secrets here are to marinate overnight and to slice the
cooked fajita ACROSS the grain.

Ingredients:

1 large beef skirt steak, approx. 3 lbs.
2 tablespoons Bolner’s Fiesta fajita seasoning
1 cup yellow onion, sliced thin
2 tablespoons fresh garlic, chopped fine
1/4 cup fresh cilantro, chopped fine
8 oz. Zesty Italian Dressing
1 large green bell pepper, cored and seeded
1 medium yellow onion
2 tablespoons olive oil
2 cups mesquite chips
8 flour tortillas

Directions:

1. Skirt steak is the only meat used in making authentic TexMex fajitas.

2. Ask your local grocer, as most all can special order them. Have the butcher trim the excess fat and tenderize the skirt steak for you. Sprinkle the fajita seasoning on both sides of the shirt steak.

3. Gently push the seasonings into the meat with the palm
of your hand.

4. Combine the Italian dressing, 1 cup onion, garlic, and cilantro into a bowl and whisk to combine well.

5. Pour into a large container with a ‘locking’ top or a large
(1 gallon) plastic type zip lock bag.

6. Add the skirt steaks and make sure all areas of the skirt steak get coated with the marinade.

7. Cut the skirt steak in half if it is a long one, which many are. Marinate the skirt steaks at least 4 hours and overnight if possible.

8. When ready to cook the fajitas, first cut the bell pepper and onion into 1/8” strips and sauté in the olive oil until the onions have become caramelized. They will turn a dark brown.

9. Leave in the frying pan, but turn the heat to low of off.

10. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.

11. To cook the fajitas, start a mound of charcoal briquettes or heat your ‘lava rock’ grill.

12. Put the mesquite chips into a bowl and cover with water. Allow to soak at least 15 minutes.

13. Remove the fajitas from the marinade. Drain the water from the mesquite chips and add the chips to the hot coals which should be red hot and spread out even.

14. Place the fajitas on the grill and let sear on the first side about 2 minutes. Turn over and sear the second side. Now cover and let cook approximately for 8-10 minutes on each side. It will be normal for the skirt steaks to shrink in size while cooking. The ideal way is to let the fire ‘kiss’ the meat, but not burning it at the same time. You want a charred finish, but not burnt.

15. When done, remove the fajitas and turn on the burner holding the sautéed bell pepper and onion to a medium high heat. Start by cutting the skirt steak about 3-4 inches.

16. Cutting across the grain, cut off 1/4” strips and add to the bell peppers and onions that are hot. If you are unsure which way the grain runs, here’s the answer. The skirt steak is long to start with, about 12-24 inches. The grain runs across the short side, which is generally about 6 inches wide.

17. Mix the strips well with the onions and bell peppers. Be sure to add any of the juices left on the cutting board after slicing.

Serve immediately with hot flour tortillas, pico de gallo, sour cream, iceberg lettuce sliced thin, picante sauce and guacamole. Let each guest fix their own fajita.

Spicy Tex Mex Burrito

Recipe Source: mexgrocer.com

Ingredients:

3/4 lb. Ground Beef
1/2 lb. Spicy Pork Sausage
1 large Tomato chopped
1/4 thinly sliced Scallions or Green Onions
1-1/2 tsp. Chile Powder
1/2 tsp. Garlic Powder
1 (8-oz.) can Refried Beans
6 Mission® Burrito sized Flour Tortillas
1-1/2 cups Monterey Jack Cheese grated
Lettuce shredded

Method:

1. In a large skillet, brown ground beef and sausage; drain. Add tomato, green onions, chili powder and garlic powder; blend well. Bring to a boil; reduce heat and simmer uncovered for 10 minutes. Add refried beans and heat for 5 more minutes.
2. Spread 1/2 cup of the meat mixture on each warm tortilla. Top with cheese and lettuce. Fold in one side, fold up bottom and fold over other side. Eat from open end.

Enjoy this delicious spicy tex-mex burrito Mexican recipe!

Image Credit: cookingnook.com

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