Print Recipe Hugo’s Chilaquiles with Green Tomatillo Sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings servings MetricUS Imperial Ingredients Green tomatillo sauce 1-1/2 lbs green tomatillos1/4 cup Chopped white onion1 garlic clove1 small serrano pepper1/4 cup chopped cilantroPinch CuminPinch Black Pepper3 Tablespoons corn oilSalt to taste Chilaquiles 1/2 cup corn oil divided1/4 cup […]
This is a Tex-Mex spin on one of my favorite breakfast recipes from Sunset Magazine. Whether you’re hosting a crowd for brunch or are having breakfast for dinner, these all-in-one hash brown cups are so easy to make. Plus, they’re completely gluten-free!
Try these over-the-top, cheesy, fried avocados from Picoso’s Mexican Kitchen in Lubbock. Before hitting the hot oil, they are coated in cheese and breadcrumbs, creating a crispy, gooey crust. Here, we stuff them with shredded chicken, but you can also top with grilled shrimp, sliced steak, or peppers and black beans for a vegetarian alternative.
A prime example of Executive Chef Johnny Hernandez’ Tex meets Mex…gargantuan beef ribs served family style with house ground, homemade corn tortillas and colorful condiments so guests at Tejas can make their own customized tacos!
A signature dish at Abacus Restaurant Dallas – thanks to Chef Kent Rathbun for sharing!
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Zedric’s Turkey Chili is made with lean ground turkey, black beans, corn, tomatoes, poblano peppers, onions, cilantro, cumin and ancho chile powder. This is a tasty, but light, dish that you’re sure to love!
Here’s an easy black bean salad from my friends at Sysco. Watch the video here. Fresh ingredients that are ready for your next fiesta…