American TexMex is a completely unique to North America blend of ethnic tastes. With all the Mexican immigration into Texas, the Mexicans and Texans have naturally, over time, learned to like each other’s tastes and combined them into recipes you can only find in Southwest and Western North America.
Help yourself to some food that is only found in the United Sates of America …
American TexMex
Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.
You are certainly welcomed to read through this whole page, all the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.
Here is the list, in alphabetical order:
American TexMex Chorizo Lasagna
Andouille Blue Corn Chili Quesadillas
Chili Con Carne with Wild Game Meat
TexMex Chicken with Chipotle Sauce
Turkey TexMex Stew with Barley
American TexMex Chorizo Lasagna
Americans love lasagna, and Mexicans brought their wonderful, spicy, chorizo sausage with them, so naturally whipping up a lasagna that used chorizo as the meat ingredient just had to happen.
Ingredients: (serves 4)
- 12 ounces chorizo sausage
- 1 teaspoon extra virgin olive oil
- 1/2 medium onion, diced
- 1 large jalapeno pepper, diced
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 6 corn tortillas
- 8 ounces pepper jack cheese, shredded (or grated)
- 1/2 cup crumbled cotija cheese
- 2 green onions, diced
- 1 tablespoon chopped fresh cilantro (or dried ground cilantro/coriander)
Directions:
- Preheat oven to 350 degrees.
- Break chorizo into small pieces and brown in a pan over medium heat. Transfer to a plate and set aside.
In the same pan that you cooked the chorizo in reserve the pan drippings and add olive oil. Cook onions and jalapeno until softened, 3- 4 minutes. Stir in fire roasted tomatoes, tomato sauce, salt, cumin, chili powder and cayenne pepper (if using). Bring to a boil, reduce heat and allow to simmer for 20 minutes or until sauce thickens slightly. Return the chorizo to the sauce. - Spoon a little bit of the sauce onto the bottom of a 9 x 13 baking dish. Place 3 tortillas lengthwise in the pan to cover most of the bottom of the pan. Spoon half of the sauce over the top. Top with half of the pepper jack cheese. Place remaining three tortillas on top of the cheese. Then the remaining sauce and the remaining pepper jack cheese. Place in the oven and cook for 20 minutes or until edges are bubbly. Remove from oven sprinkle with cotija cheese, green onions and cilantro. Cook for 10 more minutes or until cotija cheese has melted slightly.
- Remove from oven and allow to cool several minutes. Slice and serve.
TexMex Grilled Pork Chops
Folks, I just doesn’t get any better than these loin chops, season-rubbed and grilled. Have yourself a real authentic TexMex ethnic eating experience you will want to have again and again!
Ingredients:
- 4 pork loin chops with bone in, sliced to 1″ to 1-1/4″ thick
- 1 tablespoon scallion infused olive oil
- 1 teaspoon salt
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon dark brown sugar
Directions:
- In a small bowl, mix the brown sugar, cumin, chili powder and salt.
- Add the oil and mix well. Rub both sides of the pork chops with the mixture.
- Preheat the grille to medium heat.
- Lightly oil the grill. Put the pork chops on the grill.
- Close the cover of the grille.
- Cook 5 to 7 minutes or until cooked.
- Serve with rice, veggies and some cooked onions.
Note: You really want to use a grille, not an oven, for the authentic taste. If you don’t have one and want to purchase one, we recommend this (click here) model for the best value at reasonable price. It has a propane gas fueled oven and a charcoal fueled oven, giving you both options. To get good quality hardwood lump charcoal, click here, and to get a tank of propane gas, click here.
There are lots of American Tex Mex Chili Recipes, but this? This one, I have to say, is the best Tex Mex chili recipe I’ve ever come across. It uses wild game meat, and that is a major part of the authentic ethnic taste, but if you aren’t a fan of the stronger tasting wild meats, you could substitute a good cut of stewing beef.
Tex-Mex Chili Con Carne with Wild Game Meat
Ingredients:
(makes 12 servings)
- 3 lb. Wild Game meat, Deer and/or Elk, cut into 1” cubes
- 1-1/2 tbsp. safflower or canola oil
- 4 large garlic cloves, minced
- 48 oz. canned red kidney beans, rinsed and drained
- 45 oz. canned tomato sauce
- 14.5 oz. canned, diced fire roasted tomatoes, with juices
- 1 cup water
- 6 oz. can tomato paste
- ¾ cup salsa verde
- 1 envelope chili seasoning
- 2 tsp. dried minced onion
- 1 tsp. chili powder
- ¾ tsp. crushed red pepper flakes
- ½ tsp. ground cumin
- ¾ tsp. cayenne pepper
- Shredded cheddar cheese
- Fresh cilantro, minced
Directions:
- Using a large skillet or frying pan, heat the oil to medium high and brown the meat cubes on all six sides. If necessary, brown the cubes in batches—depending on the size of your skillet.
- Once all the meat is browned, add in the minced garlic, and cook for just 1 to 2 minutes, until the garlic becomes fragrant.
- Put the meat and garlic into a 6 quart slow cooker.
- Now add into the slow cooker the water, tomato paste, tomato sauce, dices tomatoes, the beans, tomato sauce, salsa verde and seasonings. Stir and mix all the ingredients together well.
- Put the like on, and cook on low heat for 6 to 8 hours, until the meat cubes are nice and tender.
- Serve either in a bowl as a complete dish, or on a plate over a bed of rice. Garnish with shredded cheese and minced cilantro.
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