This cookbook, Tex-Mex published by family Circle is a book of much promise that fails to deliver. I’ve had this book for some years and I and my husband have attempted to cook from it, and had very little success. There are some dishes in this book we’ve had no problems with, and many despite repeated attempts we cannot get them right. At this point I’m blaming the book and not our lack of expertise given the amount of time we (especially me) have been cooking.
This time I attempted to make my own tortillas. I had the right corn flour, I followed the instructions, they were an unmitigated disaster and I went shopping and bought some commercial tortillas instead. The cornbread recipe wasn’t precise enough about what type of corn meal/flour to use, and so when I used polenta it failed to hold together (though was still tasty and filling).
I can’t recommend this book to people. The Mexican rice recipe and the chicken chimichangas below are good, but I wouldn’t suggest you buy this book for those recipes on their own (even though it is really cheap). I’m sure that there are far better Tex-Mex and Mexican cookbooks out there, and investing in those would be better for you and the meals or snacks you’re planning to make. Overall 2 out of 5 stars.
Bean Tostadas
Ingredients:
- 2 tomatoes chopped
- 1 small red onion, finely chopped
- 1 smell red chilli, finely chopped
- 3 tablespoons finely chopped fresh coiarnder
- 2 tablespoons oil
- 4 cor tortillas
- 450g refried beans
- 4 lettuce leaves, shtredded
- 1 cup, grated cheddar
- 1 avocado, sliced
- 1/3 cup sour cream
- sliced black olives, to garnish
Method:
- Combine the tomato, onion, chilli and coriander in a bowl, cover and set aside. Heat the oil in a heavy-based frying pan and cook the tortillas, one at a time, for 1 – 2 minutes on each side, or until crisp. Drain on paper towels. Warm the refried beans in a pan.
- To assemble, spread each tortilla with the refried beans, then top with the lettuce, tomato mixture and Cheddar. Arrange the avocado, sour cream and olive on top.
Notes on this recipe:
- These were easy, and although I didn’t have one, the reports were that it was tasty.
Cornbread with Chillies and Cheese
Ingredients:
- 1 small red capsicum
- 2 long red chillies
- 2 long green chillies
- 1/2 cup grated cheddar cheese
- 2 cups fine cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoons bicarbonate of soda
- 420g can creamed corn
- 1/2 cup buttermilk
- 1 cup grated cheddar (extra)
Method:
- Preheat oven to moderately hot 190C. Grease a 1.75L capacity ovenproof dish.
- Cut the capsicum into quarters and remove the seeds and membrane. Place the capsicum and chillies under a preheated grill and cook until the skins blister and blacken. Remove from the grill, place in a plastic bag to cool, then peel. Remove the seeds and membrane from the chillies and cut the capsicum into fine strips.
- Combine the cheddar, cornmeal, sugar, baking powder, and bicarbonate in a bowl and mix well. Add the creamed corn, buttermilk and the chilli and capsicum strip and mix gently until combined. Spoon into the dish and smooth the top with the back of the spoon. Sprinkle with the extra cheddar and bake for 50 minutes, or until the cornbread has risen and is set in the centre.
Notes on this recipe:
- Fine cornmeal really should be replaced with corn flour (not the grade of flour used to thicken things, but with actual flour made from corn. Polenta (a fine cornmeal) does not work to hold this together, the whole thing crumbles. You could probably go 50/50 with corn flour and corn meal to get the texture and taste right.
- If you’re allergic to capsicum, you can deseed and finely slice tomatoes for this too.
Chilli Chicken Chimichangas
Ingredients:
- 4 chicken breast fillets
- 2 teaspoons pepper
- 1 teaspoon chilli powder
- 1/2 cup oil
- 2 cloves garlic
- 1/2 teaspoon chilli powder (extra)
- 500g button mushrooms, sliced
- 6 flour tortillas
- Fresh tomato salsa (see below)
Method:
- Preheat the oven to warm 160C. Sprinkle the chicken with the pepper and chilli powder. Heat half the oil in a frying pan, add the chicken and cook for about 3 – 4 minutes on each side, or until cooked through. Cool, then shred into fine pieces, using 2 forks to pull the meat apart. Add the remaining oil to the pan and lightly fry the garlic and extra chilli powder for 1 minute. Add the mushrooms and stir-fry for about 3 – 4 minutes. Add the chicken and toss to combine. Set aside.
- Wrap the tortillas in foil and place in the oven for 10 minutes to soften. Work quickly with one tortilla at a time, keeping the others covered with the foil. Place some filling in the centre and top with 2 tablespoons of the tomato salsa. Fold in the sides and roll up like an envelope.
- Heat a little oil in a frying pan. Place 1 – 2 filled tortillas in the hot oil at once, turning carefully to cook both sides until they are lightly golden. Serve with the remaining tomato salsa, some Mexican rice and a spoonful of sour cream.
Fresh tomato salsa
Ingredients:
- 4 ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 jalapeno chilli or red chilli, seeded and chopped
- 1/4 cup chopped fresh coriander
- 1 tablespoons lime juice
Method:
- Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate until ready to use.
Notes on this recipe:
- 500g is too many mushrooms. I ended up using 300g, and that was more than enough. Also this recipe makes WAY more than you need for 6 tortillas, I’d consider doubling the number of tortillas, or halving the amount of chicken mixture. Whichever works for you.
- You also end up with WAY too much salsa. I’d go for halving that, though if you’re doubling tortillas, it might be ok.
- Also try using the extra large tortillas, because these are fiddly.
Mexican Rice
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 cup long-grain white rice
- 1/2 cup tomato puree
- 1 cup chicken stock
Method:
- Heat the oil in a large pan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minutes. Add the rice and stir for 1 – 2 minutes, or until well coated in the oil.
- Add the tomato puree and stock to the pan and bring to the boil. Reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender. Fluff up the grains with a fork, and serve as a side dish.
Notes on this recipe:
- This is my favourite recipe in the book, and saves this book from being sent to charity (though now I’ve noted it down, that may no longer hold true).
- I do recommend checking the rice close to the 20 minute mark because sometimes it cooks quicker than you expect, and you don’t want it to burn.
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