Ztejas Style Cornbread Recipes

AUSTIN TEXAS CORNBREAD (FROM Z' TEJAS) RECIPE - (3.8/5)

Steps:

• Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Spray a cast iron skillet with non-stick cooking spray and then fill with the batter (about 2/3 full - you may have leftover batter so make some muffins). Bake at 400 degrees for 16 minutes. Rotate after 8 minutes. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

Z'TEJAS CORNBREAD

Steps:

• Mix all dry ingredients together.
• Mix wet ingredients in a separate bowl, add dry ingredients.
• Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I'm making the batter.).
• Bake at 375 for 25-30 minutes, rotating pan halfway through.

Z'TEJAS STYLE CORNBREAD

Steps:

• Mix all dry ingredients together in a medium bowl.
• In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn.
• Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread).
• Bake at 375 degrees for about 20 minutes (check with a toothpick that should come out clean).

Z'TEJAS GREEN CHILE BARBACOA ENCHILADAS

Steps:

• Place all ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid.
• Cook for 3 1/2 to 4 hours in a 325 degree oven.
• Let cool and shred using 2 forks.
• Strain juice that the meat was cooked in skim off fat.
• Add about 1 1/2 cups to shredded meat.
• Mix in green chilies as well.
• Assembling Green Chile Barbacoa Enchiladas:.
• Fry tortillas to soften; place on oval plate.
• Put barbacoa in center.
• Put 1 oz. of jack cheese on each tortilla with 2 oz. of barbacoa and 1/2 oz. of green chile sauce.
• Roll tortillas and leave in center of plate.
• Ladle 2 oz. green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese.
• Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center.

Z'TEJAS MACARONI AND CHICKEN

Steps:

• Macaroni and Cheese Sauce:.
• Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
• Add garlic, blue cheese and chipotle.
• Melt for approximately 5 minutes.
• Elbow Macaroni Blanched:.
• Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
• Boil water for three minutes then add macaroni and stir every minute from bottom.
• Cook for 10-12 minutes or until al dente.
• Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
• Z'Tejas Macaroni and Chicken:.
• Salt and pepper chicken breast and place butter down on skillet.
• Place marinated chicken skin side down and place in large cast iron skillet on top.
• Sear for approximately 4 minutes till crispy.
• Turn over on grill and cook till done then turn on skin side down for approximately one minute.
• Before slicing, removing cartilage and slice in 6 pieces.
• Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
• Heat up till cheese melts approximately 1-2 minutes.
• Add macaroni to sauce.
• Top with jack and cheddar cheese mix.
• Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
• Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.

TAMALE AND JALAPEñO CORNBREAD DRESSING

Steps:

• Melt butter in heavy large skillet over medium heat.
• Add onions, bell peppers, all chiles, sage and oregano.
• Sauté until vegetables are tender.
• Transfer to a bowl with corn bread.
• Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing is too dry, add a little melted butter.
• Place dressing in a buttered 9-inch-by-13-inchbaking pan.
• Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.

Z TEJAS STUFFED PORK TENDERLOIN

Steps:

• Stuffing:.
• Add all ingredients to mixer and mix well.
• Pork Tenderloin:.
• Butterfly tenderloin and pound out until flat.
• Place stuffing down middle of the tenderloin.
• Place roasted pablono over stuffing.
• Roll tenderloin and secure with butcher twine.
• Brown all four sides of tenderloin.
• Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
• Allow to cool slightly, remove strings, cut into medallions.
• Roasted Garlic Cream Sauce:.
• Using a sauce pan reduce cream by almost half on medium heat.
• Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
• Mix until smooth.