Tex-Mex Recipe Roundup

Published Aug 02, 2009 8:00 AM

Red Chile Enchiladas
These saucy tortillas are stuffed to the ends with different cheeses and covered in a spicy chile sauce. Get the recipe for Red Chile Enchiladas » Matt Taylor-Gross

17 dishes that showcase this spicy and flavorful crossover cuisine.

Mexican Scrambled Eggs

This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo Leon, under the name arrachera al carbon.

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »

Sour Cream Nachos

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio’s Taco Haven. See the recipe for Ralphie’s Special Tacos »

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

Hatch Green Chile Enchiladas

Hatch Green Chile Enchiladas

Corn Tamales with Tomatillo Salsa

This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for Corn Tamales with Tomatillo Salsa »

Red Chile Enchiladas

These saucy tortillas are stuffed to the ends with different cheeses and covered in a spicy chile sauce. Get the recipe for Red Chile Enchiladas »

Shredded Beef with Lime and Avocado

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

Jalapeño Corn Bread

Skillet-cooked corn bread is a popular vaquero (Mexican cowboy) side dish. See the recipe for Jalapeño Corn Bread »

Crab-Stuffed Jalapeños

This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.

Puffy Chicken Tacos

Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine.

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

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