Mezcal and Corona Photo: Flickr/goodiesfirst

By Alvin Starkman

The southern Mexico state of Oaxaca has long been known as the nation’s capital of mezcal, the agave-based alcoholic beverage. In 2011, it took a giant leap forward in another direction with the opening of its first nano-brewery, Teufel. Oaxaca was actually slow off its marks; decades earlier micro-breweries in the Western World had begun making small-batch craft beer, thus refining the collective palate of brew aficionados in Canada, the US, Europe, and further abroad. Then in early 2013, Teufel began experimenting with pairing a selection of its craft beers, some with uniquely Oaxacan ingredients, with different mezcales.

Background to Pairing Beer & Mezcal in Oaxaca

Drinking mezcal and cerveza together is nothing new. For decades, if not centuries, Oaxacans of all walks of life have been imbibing the two at a single sitting, be it in downtown restaurants, at intimate social gatherings, or at any one of a myriad of rites of passage festivities held at anywhere from rural homesteads to upscale event halls. In fact European style beer brewed with barley, and the distillation of baked, fermented agave, were both introduced into Mexico in the 16th century.

Simply combining beer with mezcal is not pairing. Until recently the tradition has been to select a particular mezcal, of course assuming that a choice is available, and similarly a beer. The latter has generally been a brew produced by one of Mexico’s two main breweries. Giving thought to what kind of beer goes better or best with what mezcal, rarely, if ever, crossed the minds of Oaxacans, regardless if native or foreign born. But that has begun to change. It was no coincidence that about the same time that Teufel began production, the first retail outlet opened selling exclusively craft beers from around the globe.

Pairing Teufel Craft Beer with Mezcal El Cortijo

It began as an experiment, that is, gauging the receptiveness of Oaxacans to the concept of pairing beer with mezcal. The project developed during the course of discussions in late 2012 between Teufel partners Fernanda Sueldo and Fernando Bola�os, and their friends, brothers Juan Carlos and Ra�l M�ndez Zamora, fifth generation producers under the label Mezcal El Cortijo. El Cortijo has actually been distilling mezcal in Santiago Matatl�n, about an hour’s drive outside of Oaxaca, since 1951.

It is not suggested that readers run out and buy bottles of Mezcal El Cortijo to match the pairings indicated. While the spirit is agreeable enough, there are literally hundreds of other brands which produce quality mezcal using espad�n; blanco, reposado, a�ejo and gusano, and mezcales made with other types of agave, pechuga, etc. In fact, as noted, at least with the beers which were paired, mezcal made with the more unusual varieties of agave are perhaps imbibed solo, while the more pedestrian mezcales seem to be enhaced with Teufel, and vice versa.

A special edition mezcal with a serious gusano flavor was paired with Teufel 77, named in honor of the punk movement which began in that year. The beer is 99% malt and 1% miel de agave, an India Pale Ale in the English tradition with a touch of bitter at the finish. The medium body brew excellently tempered the mezcal’s flavor which I found a little too strong for my palate. There was no clash, the beer holding its own alongside an otherwise overpowering gusano.

Next, a three year a�ejo aged in American white oak barrels was paired with an Irish style red made with another local ingredient, rosita de cacao (flower of the cacao), an ingredient traditionally used to make the pre-Hispanic non-alcoholic beverage known as tejate. The special ingredient is actually the aromatic flower of a bush, the Quararibea funebris often referred to the funeral tree flower. The vanilla, green coffee and cinnamon tones of the a�ejo were excellently paired with the beer which maintains just a hint of maple, imparted by the rosita.

Our third offering was a 44% espad�n blanco with green apple undertones selected to compliment one of Teufel’s benchmark brews, its Babalao. The beer is made with local blue corn, thus imparting a dark brew appearance, yet it has a light body. The colors contrasted yet the drinks were well paired, with the beer allowing the mezcal’s character to predominate. Babalao is one of Teufel’s most important products because with the use of corn as an ingredient it pays homage to Oaxaca as arguably the first region in the world where corn was cultivated, its primitive precursor, known as teosinte, dating to 7,000 years ago if not earlier.

Our final offering was a 46% cuixe with herbal and butter tones paired with Teufel’s 77. Once again I enjoyed the brew: However, I did not find that it added anything to the mezcal, and in fact seemed to mask an otherwise excellent product. What I learned, at least on a provisional basis, is that mezcal which has a decent level of complexity, whether made with wild or cultivated “designer” agave, or with espad�n which can be put into that special category, should perhaps be drunk alone – or dare I state imbibed with a commercial light beer, so as to not detract from the nuances imparted by the agave and / or production method.

The Future of Beer & Mezcal Pairings

The two evenings held at the downtown Oaxaca retail outlet of Mezcal El Cortijo were successful. The first was oversold, with patrons sitting both at and behind the bar, and standing. The second was full, though not to the same extent. The questions, the commentaries, and the overwhelming interest, all suggest that in Oaxaca, pairing mezcal, with at least craft beer, will grow. There will undoubtedly be further formal tastings. It is anticipated that eventually beer and mezcal aficionados will then quickly begin to scrutinize what they pair for themselves, and offer to their guests.

As mezcal’s star continues to rise in the larger centers in Mexico, and in the US, Canada and overseas, pairing with craft beer will likely become chic. Whether it will filter down to the more regular folk here in Oaxaca, is another question.

Alvin Starkman has been an aficionado of mezcal and pulque for over 20 years. He operates Casa Machaya Oaxaca Bed & Breakfast ( http://www.casamachaya.com ) with his wife Arlene, and Oaxaca Culinary Tours ( http://www.oaxacaculinarytours.com ) with Chef Pilar Cabrera Arroyo. Alvin organizes personalized small group mezcal and pulque tours, and arranges Oaxacan food and craft beer pairings at the Teufel cervezaria.

Article Source: http://EzineArticles.com/?expert=Alvin_Starkman
http://EzineArticles.com/?Pairing-Mexican-Craft-Beer-With-Mezcal-in-Oaxaca&id=7497036

Fans of authentic salsa and guacamole are probably familiar with the historic cooking and grinding tool called a Molcajete. A Molcajete is a stone bowl used for mashing seeds, spices and herbs. A must have if you love preparing authentic tex-mex cuisine. But beware; these new bowls must be seasoned before use.

This special mortar and pestle – traditionally carved from basalt volcanic rock – is a common tool in most Mexican restaurants. In fact, many dishes like, pico de gallo, and guacamole are served right inside this rustic bowl so you’ll want it to be free of stone particles.

True molcajetes can be found from many online merchants for twenty to forty dollars plus shipping but they are likely to be delivered to you unseasoned. That means you may even see grains of rock still loose in the bowl. The rough and unfinished look of the molcajete is beautiful. However the grit and sand it could leave in your first batch of salsa or guacamole is definitely something to avoid.

Here’s how you can season your new toy. When you first receive your molcajete clean the mortar and pestle thoroughly with a wire brush and then give it a good scrub with a clean damp cloth. Paper towels are not strong enough for this task.

Next start hand grinding small batches of rice in the molcajete. This will start to dislodge the loose stone and make it a bit more clean. Repeat this process with several batches of dry uncooked rice until you no longer see any grains of black sand in the rice flour. You’ll want to really use some elbow grease and grind the grain into as fine a power as you can. Again repeat. Any remaining rice sediment in the bowl is not a concern.

Then take a slice of sticky soft white bread and grind it into the bowl to dislodge and draw out more sediment. You may want to repeat this step as well before you are sure there is no more sediment to be found. It takes some people ten to twelve rice grindings before they are really comfortable grinding food to serve.

If shopping for a molcajete beware there are some imitation bowls made of concrete or pressed rock being sold as “authentic.” Look for a disclosure that they use real volcanic rock. The molcajete is a beautiful tool for your kitchen and should last a lifetime in your kitchen. It was originally invented and used by pre-Hispanic Mesoamerican cultures like the Aztec and Maya thousands of years ago.

Once you’ve seasoned your new molcajete you can experiment and find modern and delicious recipes to prepare and serve in.

Find a few online now at the site Fundido Tex Mex.

Article Source: http://EzineArticles.com/?expert=Bill_Triebold
http://EzineArticles.com/?How-to-Clean-and-Season-Your-New-Molcajete&id=7376479

flickr.com/photos/robertandamanda/

By Norman M. Carter

The allure of South-western food is mesmerizing – spicy, flavourful, delicious. Unfortunately, in today’s culture, several unique categories of Hispanic cuisines are grouped under the uninviting stereotype of “Mexican food”, which couldn’t be further from the truth. However, in some way or another, most of us have been exposed to the rich heritage and taste of this phenomenal culture, and today a specific branch of Latin American derived cuisines will be explored – New Mexican cuisine.

New Mexico was conjoined with Mexico till the year of 1848, and was granted the status of being it’s on state during 1916. Despite popular belief however, New Mexico is not a part of Mexico anymore. Before the Spanish occupation, several different native tribes resided in the now dubbed New Mexico, and still contain a very large Native American residence. This in fact, has had a large effect on the New Mexican culture, and specifically – food we know today.

New Mexico is known for hot weather, which deems it the perfect place to grow different types of chillies and spices. In fact, this influences a lot of the spicy foods Mexico is known for, as home grown chillies provide an excellent reservoir of flamboyant recipes. In fact, most well-known New Mexican foods utilize home grown foods such as those below:

• A wide array of beans: Kidney, Pinto etc.
• Regional Corn Varieties
• Land animal meats
• Wide array of peppers
• Hot-regional vegetables (e.g. Chile)
• Maza (Corn Flour)

Identity

Although the ingredients play a large factor in defining the identity of New Mexican foods, it is the method of cooking that truly identifies and separates New Mexican cooking from other methods in general. For example, New Mexicans are known to most commonly use regional spices in their cooking the majority of the time, and refrain from using any imported spices to define their own regional dishes (e.g. cumin). Instead, most of their dishes are known to utilize the well known red New Mexican Chile peppers.

The Chile sauce

One of New Mexico’s widest varieties of dishes stems from the Chile sauce dish, with hundreds of varieties. Using red or green chillies depending on the time of picking, this New Mexican original is served scorching-hot to amplify the effect of the spices aroma. Usually, the chillies are roasted and chopped, or provided in the form of a powder, depending on the preferences. In addition, local flour is used to provide the thick, creamy taste. In addition, the Chile is usually prepared with a wide variety of beans and vegetables, which enriches the flavour substantially.

Try out some great foods of New Mexico, by browsing a large selection of tasty New Mexican food products here at: NewMexicoChileProducts.com

Article Source: http://EzineArticles.com/?expert=Norman_M._Carter
http://EzineArticles.com/?An-Overview-of-The-Origin-Of-New-Mexican-Cuisine&id=7222511

Do you need a few new recipes for your next family get-together? Are you hosting a party and need a few tasty Tex-Mex appetizer dip recipes that are easy to prepare and taste delicious? If so, I have 4 fantastic recipes to share with you. All of these dips will need to be prepared a few hours before serving time so that you can refrigerate them to allow for the flavors to infuse in the dip…in most cases, 2-4 hours in advance.

Taco Tortilla Chip Dip Recipe

1 (8 ounce) block cream cheese

12 oz. container cottage cheese

1/4 cup sour cream

1 packet taco seasoning mix

1 bag shredded cheddar cheese

1 1/2 cups shredded lettuce

1 cup chopped tomatoes

In a large mixing bowl combine together the cream cheese, cottage cheese, sour cream and the packet of taco seasoning mix with an electric mixer until well blended and creamy. Spread the mixture onto a large dinner plat or round platter. Sprinkle the shredded lettuce on top and then spread a layer of the tomatoes on top of the lettuce. Finish up by sprinkling the shredded cheddar cheese on top. Cover and refrigerate for 1-2 hours before serving with Tortilla chips.

Mexican Chili Chip Dip Recipe

1 (8 ounce) block Cream Cheese

1 (8 ounce) can beanless chili

1 bag shredded cheddar cheese

Let cream cheese soften at room temperature for 10 minutes and then spread the cream cheese onto the bottom of a small baking dish. Using a rubber spatula, spread the beanless chili on top of the cream cheese layer. Sprinkle the bag of shredded cheddar cheese on top making sure to cover the chili layer. Place baking dish in a preheated 350 degree oven for 8-10 minutes. Remove and serve with Tortilla chips. This dip is best served warm.

Mexican Shrimp Taco Dip Recipe

1 (8 ounce) block cream cheese

2 tablespoons cold milk

1/2 cup chili sauce

1 cup frozen tiny shrimp (thawed, drained and dried)

1 small onion, finely diced

1 green pepper, finely chopped

1 (3 ounce) can sliced black olives, drained

1 cup grated Monterey Jack cheese

In a medium sized mixing bowl with an electric mixer beat together the cream cheese and milk. Spread mixture onto the bottom of a small baking pan. Let it sit for 1 minute and then layer on the remaining ingredients. Cover the baking pan and place into the refrigerator for 2 hours before serving it with Tortilla chips.

Tex-Mex Caviar Dip Recipe

1 can black-eyed peas, rinsed and drained

1 small red pepper, chopped

1 small green pepper, chopped

4 green onions, chopped

3 oz. jar diced pimentos

1 teaspoon garlic, minced

1 teaspoon dried or fresh cilantro

1/4 cup fresh parsley chopped

8 oz. bottle Italian Dressing

In a large mixing bowl, combine all of the above ingredients together in the order that they are given. You can hand mix it or use an electric mixer on low speed. Cover the bowl and refrigerate for 3-4 hours before serving with Tortilla chips to allow the flavors to infuse together.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly’s popular foodie blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free menu ideas, cooking tips and free recipes.

Article Source: http://EzineArticles.com/?expert=Shelly_Hill
http://EzineArticles.com/?4-Delicious-Tex-Mex-Dip-Recipes-To-Serve-With-Tortilla-Chips&id=5905334

 photo: Flickr savemejebus

Photo:Flickr/DavidBurn

Tex-Mex Cooking – Glossary of Dishes From the Oldest Regional Cuisine Style in the Country

By Billy Bristol

This is a glossary of terms and definitions for Tex-Mex cooking dishes. Most of these dishes can be found at Texas-Mexican restaurants and from Texas cooks. Others are fairly recent additions to this style of food, and came from other places around the country and world.

Fajitas- The word literally means “little belts”. It is actually a grilled skirt steak, but over the years the Tex-Mex version has come to be referred as any kind of meat that is grilled and served on tortillas, with fixings like onions, guacamole, sour cream, cheese, and other condiments.

Nachos- Nachos are corn tortilla chips topped with cheese and jalapeno slices, which are then broiled until the cheese melts. Sometimes sour cream, guacamole, and other ingredients are added.

Panchos- Basically, these are nachos with refried beans spread on the tortilla chips before anything else is added on top. This Tex-Mex dish has its roots in the Rio Grande Valley in South Texas.

Tacos- In Mexican cooking, these are just a filling wrapped up in a tortilla. Generally in Tex-Mex cooking, tacos come in two styles. One is corn tortillas fried into a U-shaped shell, where they are filled with meat, cheese, and vegetables. The other is just flour tortillas filled with similar ingredients to hard tacos.

Quesadillas- These are flour tortillas that are folded over cheese and other fillings, then lightly grilled or fried until the cheese melts.

Burritos- Often categorized as a Tex-Mex dish, burritos have long been popular in Arizona and California. and were no burritos found in Texas until recently. Burritos are made by wrapping a large flour tortilla around a filling.

Tostadas- Meaning “toasted” in English, this Tex-mex dish consists of whole corn tortillas, fried flat, and topped with similar ingredients to tacos.

Chalupas- Real Mexican chalupas are made by pressing tortilla dough into long boat-like shapes before cooking. Tex-Mex chalupas (interchangeable with tostadas) are usually made by frying a corn tortilla into a flat shape, then frying it like a taco. It is typically topped with meatless toppings like beans, cheese, lettuce and tomatoes.

Tamales- Mexican tamales are made with masa, or tortilla dough, while the Tex-Mex version can be made Mexican style, or Southern-style, where a cornmeal paste or mush is used. This is then topped with a filling, rolled up in corn husks or banana leafs, and steamed.

Chilaquiles- Chilaquiles are tortilla pieces cooked in a sauce, usually with meat and cheese. They are similar to migas (below).

Enchiladas Tortillas enchiladas are corn tortillas that are softened in hot oil, then dipped in a chile sauce. Enchiladas were originally served with no fillings, and were topped with some white cheese (queso blanco). Tex-Mex enchiladas are usually rolled with a filling of either meat or cheese, or both, then topped with more sauce and cheese.

Stacked enchiladas- Common in El Paso and West Texas kitchens, these are chilled tortillas served just like a stack of pancakes, with cheese and onion in between the tortillas, and then topped with more sauce and cheese.

Gorditas- These are made with tortilla dough (masa), which is patted down into a circle and dropped into hot oil, where it puffs up. It then is split open into a pocket, where fillings of beans, shredded meats, or cheese are placed inside.

Enchuritos- The name of this modern Tex-Mex cooking invention suggests a half burrito and half enchilada dish, but usually it is a burrito topped with enchilada sauce and cheese.

Refried Beans- These are cooked beans mashed in hot oil. They are the most common of all the prepared Tex-Mex foods. The bean used is almost always the pinto, but refried black beans are beginning to show up on many menus.

Migas- In Tex-Mex cooking, migas are a popular breakfast dish, usually made with scrambled eggs and crushed corn tortilla chips. Other ingredients often added are onions, cheese, and serrano peppers.

Chimichangas- The name means whatchamacallits. Chimichangas are similar to a burrito that has been fried. Rumor has it the that first chimichanga came about by someone dropping a burrito into a deep-fryer by accident.

Envueltos- These are tortillas wrapped around a filling and then fried or cooked in a sauce.

Botanas- Throughout Mexico and a large part of Texas, botanas means appetizers. A botana plate is a sampler plate. But in the Rio Grande Valley of Texas (the southernmost part of Texas), a botanas platter is a large plate of nachos and tostadas, topped with guacamole, and fajita meat. It is served with tortillas and salsa on the side.

Picante Sauce- In Tex-Mex cooking, this is the a sauce made of finely chopped tomatoes, onions, and hot peppers. This is what you see served in dipping bowls for chips in Tex-Mex restaurants. You can also pour as much of this as you want on any of the above dishes.

There are undoubtedly many more Tex-Mex cooking dishes, and similar versions of these keep popping up all the time. But what is known is that Tex-Mex is a unique regional cuisine all its own, and Tex-Mex cooking is here to stay and to grow in popularity for many years to come.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Article Source: http://EzineArticles.com/?expert=Billy_Bristol
http://EzineArticles.com/?Tex-Mex-Cooking—Glossary-of-Dishes-From-the-Oldest-Regional-Cuisine-Style-in-the-Country&id=2542631

By Sally Plunkett

f you are an adventurous eater who can handle a bit of spice, there is plenty to reward your palette in Mexico. Otherwise there are a few regular dishes that are always of a high standard, tasty and not too spicy. Most menus usually specify if meals are spicy but if not the best thing to do is ask if a dish is spicy – “es picante?” Beware of small bottles or jars looking suspiciously like ketchup which more often than not contain very hot salsa such as “Salsa Habanera”, always try a small bit on the side before covering your whole meal!

A good idea is to see where there are lots of locals eating as they are bound to know the tastiest place to eat!! Make sure that food is piping hot and fresh if buying from street stalls and remember if it’s crowded it’s likely to be good!

Take it easy at first on your Mexico, Guatemala and Belize itinerary so you can then try some unique regional specialities which you wouldn’t find on a Mexican menu anywhere outside of Mexico.

STAPLE FOODS, SIDES & SNACKS

Chilies

General rule is the bigger the chili, the milder the flavour. Take care!

The habañero is small and ferociously hot.

Large Poblano chillies which are mild like peppers/capsicums are stuffed and served as a main course.

Guacamole

Avocado mashed with finely chopped onions, chillies, tomato and coriander.

Served as a dip with nachos or a side dish.

Empanadas

Delicious pies, usually filled with meat.

Similar to our pasties but smaller.

Frijoles (beans)-

Mexican staple.

Can either be main ingredient in a meal or served as a side dish.

Different varieties of beans are most commonly boiled then refried.

Most people get put off by the appearance of refried beans but they are delicious!

Nachos

Tostadas served loaded with salsa or sour cream as a snack or appetiser.

Served with refried beans, cheese, chillies, shredded chicken etc as a main meal.

Queso Fundido

Literally melted cheese, simple and tasty.

Served like a cheese fondue with mushrooms or peppers.

Pico de Gallo

Abasic salsa that is used as an all-purpose condiment on every table in Mexico.

Chopped Tomatoes, Jalapeno chilies, onion, garlic, coriander, lime juice.

Salsa Verde or Salsa Roja

Green or red sauce mixed with tomatoes, onions, red or green chilli and coriander.

Served as a dip or relish.

In Belize look out for Marie Sharp’s hot sauce, available in Hot, Very Hot and Beware!!

Tortillas

Staple diet of all Mexicans.

Can be made from maize/corn which is common in the south or flour which is more common in the north.

Usually served with a meal like we have bread but also form part of many typical dishes.

Can be rolled and baked for enchiladas.

Can be fried for tacos.

Can be grilled for quesadillas.

Tortas

A Mexican style sandwich.

Tostadas

Thin and crisp fried tortillas.

Served with nachos or dips as an appetiser.

It is always sensible on a Mayan Route Tour to be careful when trying food you are not accustomed to, especially for the first few days as your stomach will not be used to the new flavours and hot spices. Sometimes people get excited and rush straight in wishing to try the hottest thing on the menu! It’s true though, that most stomach trouble experienced by travellers on a Mexico self drive tour is Mexico is due to un-purified ice or from salad washed in un-purified water.

Explore Jungle Temples And Waterfalls. Mayans, Markets And Mountain Villages. See Pelicans Along The Rio Dulce And Relax On Belize Barefoot Island. We’ll Help You Build Your Own Mexico, Guatemala And Belize Adventure.

Mexico Travel Plan

Article Source: http://EzineArticles.com/?expert=Sally_Plunkett
http://EzineArticles.com/?A-Guide-to-the-Food-of-Mexico&id=4938369

Steak Fajitas

The Classic Grilled Tex-Mex Dish With Guacamole and a Hot Margarita Salsa Kick

By Billy Bristol

Clearly, one of the most popular Tex-Mex dishes is fajitas. These thinly sliced skirt steaks are pounded and seasoned with lime, garlic, and spices, then quickly grilled over hot flames. They are then wrapped in flour tortillas.

Fajitas were actually invented by the Mexican workers at the citrus orchards in the Rio Grande Valley in the southern part of Texas along the Mexican border. Skirt steak was used because it was a cheap, less-tender cut of beef with very little value to others in the area. It was grilled over mesquite wood, which is very plentiful in South Texas.

Fajitas are normally served with pico de gallo, a hot salsa with tomatoes, peppers, onions, cilantro, and lime juice. But in this fajitas recipe, a homemade Jalapeno Margarita Salsa will be used. The salsa adds a nice spicy tequila flavor to the dish, and actually calms down the heat of the jalapenos.

Guacamole is also served with fajitas. A great guacamole recipe is also located below.

Jalapeno Margarita Salsa

Make this salsa well in advance of when you grill and serve the fajitas, and keep refrigerated.

1/2 cup 1/2-inch cubed tomato

1/2 cup chopped red onion

4 jalapeno peppers, seed and with ribs removed, and finely minced

1/2 teaspoon salt

1/2 cup tequila

Combine all ingredients and refrigerate.

Fresh Guacamole

2 ripe Haas avocados

1/4 cup chopped tomato

Juice of 1/2 lime

1/4 cup onion, chopped finely

1 clove garlic, minced

1 fresh jalapeno pepper, finely minced

1/2 teaspoon salt

Halve and pit the avocados. Scoop the flesh into a bowl and using a knife, cut the avocado flesh into 1/2-inch cubes. Then add the tomato, lime juice, onion, garlic, jalapeno, and salt. Gently mix it all together. Taste and add salt, if needed. Cover and refrigerate until time to serve.

Furious Fajitas

If you can’t find skirt steak where you live, bottom round steak works well. Trim off all excess fat and strip off any thin membranes from the beef.

2 pounds lean skirt steak

1 lime

4 large cloves garlic, crushed

1 to 2 teaspoons good chili powder, or ancho powder (hotter)

8 12-inch flour tortillas, wrapped together in foil

Fresh Guacamole

Jalapeno Margarita Salsa

1/4 cup chopped onion

1 tomato, chopped

1/3 cup fresh cilantro

2 cups sour cream

Cut the beef steak into 4 equal rectangles, and pound each piece as thin as possible, Cut lime in half, and squeeze the juice all over both sides of each piece of beef. Evenly sprinkle the garlic and chili powder over the pieces, pressing and working into the meat.

Place the steaks on a plate and let rest for about 30 minutes. In the meantime, prepare a charcoal or mesquite wood fire (mesquite charcoal can also be used) in your grill.

When coals are hot and ashy, warm tortillas on the grill as far away from the heat as possible. Place the steaks on rack closest to the heat, and quickly grill, turning to sear both sides. When steaks are cooked through, place each steak piece on a warm tortilla, then let guests add their own guacamole, salsa, onion, tomato, cilantro and sour cream. Makes 8 loaded fajita tacos.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Billy Bristol is also the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and “knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate…Guaranteed.

Spicy Cooking

Article Source: http://EzineArticles.com/?expert=Billy_Bristol
http://EzineArticles.com/?Furious-Fajitas—The-Classic-Grilled-Tex-Mex-Dish-With-Guacamole-and-a-Hot-Margarita-Salsa-Kick&id=2950627

chili peppers

By KC Kudra

Authentic Mexican recipes are well worth making. Not only are the flavors wonderful but Mexican food recipes are a blend of all different flavors from a variety of countries. Spain, India, China, Portugal, and other countries have influenced traditional Mexican recipes and these flavors and styles, along with native Mexican flavors, are what is responsible for the amazing Mexican recipes that are around today.

Before the Spanish arrived in Mexico, meat was relatively scarce, which is why beans and corn were the main nutritional staples. Strong tasting spices and chilies were used to add flavor. Seafood has always been popular along the Mexican coastline. The Spanish also introduced cheese, chicken, onions, garlic and wheat, which the native Mexicans enjoyed adding to their own dishes.

You might think that cheese is a Mexican staple, since it features in so many Tex Mex dishes, but cheese has not been used in Mexican cuisine for that long. Queso Fresco, queso blanco, Panela, and similar Mexican cheeses are nice with quesadillas and enchiladas though and Jack cheese (which is North American rather than Mexican) is really good with a lot of Mexican dishes.

Basic Mexican Staples

There are many types of chilies grown and used in Mexico, including the potent Serrano, the tasty ancho, and the fiery jalapeno. Chiles are used to flavor mole sauces, salsas, stews and more and they can be used whole, dried, fresh, smoked, or powdered. Mexicans prefer cooking with lard to cooking with oil or butter. Lard gives a great flavor to Mexican dishes.

Pinto beans, black beans, and other beans are well loved in Mexico and you can make traditional Mexican foods like bean salads, soups, refried bean recipes, and a lot more with them. Vegetables such as fresh tomatoes, corn, and avocadoes are popular too.

Corn can be ground up and used to make corn tortillas, masa, tortilla chips and more. Avocadoes are used in salad recipes and to make guacamole and fresh tomatoes can be made into salsa or used to flavor soups, rice dishes, or stews. Red Mexican sauces are usually made with chilies, not tomatoes, and tomato-based sauces are rare in Mexican cuisine.

Recipe for Spicy Corn

This recipe makes a wonderful side dish. Corn and chilies are two of the best-known Mexican staples and this recipe also features cumin. Serve this delicious side dish alongside meat and potatoes and everyone will love its exciting flavor. This recipe serves six people as a side dish.

You will need:

• 1 lb frozen corn
• 1 teaspoon chili powder
• 1 tablespoon oil
• 1 teaspoon finely diced Serrano chili
• 1 small can finely diced roasted red chilies
• 1/4 teaspoon cumin
• Salt, as needed

How to make it:

Heat the oil in a pan over a medium heat, and then add the corn. Heat it up for five minutes, then add the other ingredients and cook for a further five minutes. Add salt to taste and serve hot.

Forget Tex Mex cuisine and pre-packaged Mexican food because nothing beats real authentic Mexican recipes. If you want to cook the tastiest Mexican food with the freshest ingredients, visit At our site you will find a huge collection of traditional Mexican food recipes. All our recipes are easy to make and reflect the true flavor of Mexico.

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In a last minute / night before frenzy I decided to use a leftover pork tenderloin as the meat of choice. It worked great… but feel free to substitute something a bit less expensive (like pork shoulder). The lean tenderloin did however make for a low fat and overall healthy and hearty bowl of comfort. Third place was still a favorite.

3RD PLACE BARBECUED CHILI

BBQ Chili With Tenderloin

1.5 lbs Pork Tenderloin (substitute leftover pork shoulder or pulled pork)

2 packages Chili seasoning mix

1 whole large white onion (diced)

5 green onions (chopped)

1 tsp prepared garlic

1/2 red bell pepper (sliced in slivers for texture and appearance)

1 – 15 oz can of black beans

2 – 15 oz. cans of kidney beans

8 fresh Tabasco peppers (substitute: 3 jalapenos) finely minced

2 – 15 oz. cans of diced tomatoes

4 fresh ripe red tomatoes - diced

1 – 15oz. can Tomato sauce

Brown cooked pork in oiled skillet. Add onions and garlic and cook until transparent.

Transfer to deep pot or crock pot, add the rest of the ingredients and simmer. Add up to a cup of water for preferred consistency. Serves 10 to 20.