Mexican Food Recipes

BEEF,and well beef..
References :
my kit

BBQ Ribs. They are yummy. I am going to get some now with some pho ga.
References :

The Mansion’s East Texas Onion Pudding
Recipe By : http://www.texasmonthly.com/food/recipes/9102.html

Texas Gumbo, basic w/variations

Recipe By : Who Knows
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — minced
2 tablespoons bacon fat
2 cups tomates (canned are fine)
1 green pepper — chopped
1 cup okra, fresh or frozen — sliced
salt and pepper to taste
2 cups whole kernel corn (hominy is used by some)
1 cup or so cooked rice
1 can chicken broth
1 can tomato sauce
1 can beef broth
1 can chopped chilies

Cook the minced onion in bacon fat until yellow and transparent. Add
the tomatoes, green peppers, okra and seasonings and simmer together
until tender (about 20 mins). Add a little more water if too thick.
Add the corn and cook 8-10 mins. Serve over fluffy boiled rice. This
is a classic of Texas cooking. Please! feel free to add or take from
the basics-everyone does. Somethings that have been added:Rotel
tomatoes, pecan pieces at the end, herb dressing, carrots and even
sour cream.

– - – - – - – - – - – - – - – - – -

Texas Strip Dumplings

Recipe By : Edith Hughes
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup oil
boiling chicken broth

Mix flour, salt, and soda. Stir in buttermilk and oil. Roll dough out on
floured board, cut into strips and drop into boiling chicken broth that has
had about a drop of yellow food coloring added to it, along with a
tablespoon of buttermilk. Cover and boil 12-14 minutes. (The food
coloring makes the broth look rich.)

– - – - – - – - – - – - – - – - – -
Texas-Style Beef Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meat Picnic & Barbeque
Tex-mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound skirt steak — or flank steak
1/4 cup dry red wine
1/4 cup water
1 tablespoon worcestershire sauce
8 flour tortillas — warmed
salsa

Place the meat in a shallow glass or non-reactive dish. Combine the wine, water and worcestershire sauce; pour over the steak. Cover and refrigerate overnight, turning the meat occasionally. Drain steak, reserving marinade. Pat the steak dry with paper towelling. Grill directly over hot coals for 8 – 10 minutes, turning once after 4 minutes. Baste occasionally with the marinade.To serve, slice the meat very thinly across the grain. Serve in warmed tortillas with salsa.
References :