The Texican Recipes

THE TEXICAN

Steps:

• In a cocktail shaker with ice, shake all ingredients, strain into a chilled glass.

TEXICAN RICE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until just soft, about 8 minutes. Add rice and chili powder and stir until well blended, about 1 minute. Mix in tomato sauce and heat through. Mix in 1/4 cup cilantro and broth. Bring mixture to boil. Cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 25 minutes.
• Transfer rice to bowl. Garnish with remaining 1/4 cup cilantro and serve.

TEXICAN BURGER

Steps:

• Combine the first 10 ingredients in a medium bowl. Mix with hands until combined. Shape beef mixture into four round patties. Cook over medium heat on grill for 5 minutes per side or for longer if desired.
• For the Jalopeno Mayo.
• Combine the pickled jalopeno, cilantro, minced garlic in a small bowl. Cover and chill to ready to use.
• To assemble burgers, spread the mayo on the buns (buns can be toasted if desired). Add patties and top with shredded cheddar cheese, lettuce, and avocado slices add a pinch of salt and pepper to taste if desired.

TEXICAN SHREDDED PORK

Steps:

• Heat oil in heavy Dutch oven over medium heat.
• Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
• Add pork and stir until brown on all sides, about 7 minutes.
• Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
• Add garlic and tomato paste and cook 3 minutes.
• Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
• Uncover and simmer until pork is tender and shreds easily, about 1 hour.
• Remove pork from liquid using slotted spoon and set aside.
• Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
• Shred pork using fingers; mix into sauce.
• (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
• Spoon into serving bowl and sprinkle with cilantro.

TEXICAN CHILI

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain. , Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.

TEXICAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
• Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
• In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
• Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
• Bake in preheated oven for 30 minutes.

TEXICAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
• Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
• In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
• Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
• Bake in preheated oven for 30 minutes.