1. Turn a pressure cooker on to the "sauté" setting; when it's warm, put the onion, garlic, and 1/4 cup (60 ml) water in the pot and sauté until translucent, 3 to 5 minutes. Add the jalaperios, ...

1. Make the Chile Base: Place the dried chiles, such as ancho or pasilla, in a dry Dutch oven and toast briefly, until ...

Even if you've got picky eaters to contend with, Tex-Mex is the one cuisine that family members universally love. Taco Tuesday is as ubiquitous at family dinner tables as it is at Mexican restaurants, ...

Tex-Mex is a cuisine as American as apple pie. It’s long been dismissed as a distorted version of genuine Mexican food. But Tex-Mex was born in Texas, and all corners of the United States now boast ...

Instructions: In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Stir in the onion and garlic, sprinkle in the Tex-Mex seasoning. Cook, stirring often, until the onion starts to ...

Introduction: Tex-Mex: that lovable ugly duckling -- 1: Talking Tex-Mex: terms, tools, and techniques -- 2: Old-fashioned breakfasts: the Spanish missions and the cowboy culture -- 3: Chili con carne: ...

This ancho chile gravy is the foundation of countless enchilada combination plates found anywhere Tex-Mex food is served. Instructions: Remove the stems, seeds and veins from the ancho chiles. Place ...

How do you make an American classic like meat loaf a bit more . . . Texan? You treat it like a giant enchilada. Specifically, a truck stop enchilada, by drowning it in a chili gravy and melting a ...

Our Texas Cookbooks series looks at new recipes as well as old favorites from around the state. How does a white guy who lives in Atlanta end up writing a Tex-Mex cookbook? Ask chef and restaurateur ...

There’s nothing better than a slow cooker recipe that lets you prepare a meal hours in advance. They’re a lifesaver on busy weekdays and are so warm and comforting on chilly fall and winter nights.