This food is a beautiful and misunderstood cross section of diverse culture. Tex-Mex is a massive part of living In the South, but often Lacks a certain level of respect. I wanted to go in depth on some of my favorite recipes found in Texas.
Corn Tortillas
Ingredients
2 cups masa harina
1 teaspoon salt
1½ cups warm water
These are basically as easy as possible, they require barely any work on your part and taste so much better than store-bought.
These tortillas start by mixing the salt into the masa until fully incorporated. Warm your water until noticeably warm to the touch (use your hand to tell). Slowly stream the water into the masa mixture and mix by hand until all the water is incorporated into the masa. Cover and leave for an hour.
After the dough has rested, it is ready to be balled and cooked. Get a skillet over medium heat and line your tortilla press with either plastic wrap or a ziptop bag. Portion the dough to roughly golf ball sized balls and place into the center of the press. Press down purposefully but not forcefully. Once your skillet is close to smoking drop your tortilla round into the pan and cook for 1 minute. Flip and cook the other side for 1 minute. You are looking for some char on the outside. Store on a plate with a clean tea towel. Continue pressing and cooking as you go until all the dough has been turned into delicious ready to eat tortillas.
Corn Tortilla Chips
Let your cooked tortillas rest in a plastic bag in the fridge for a day. This dries them out slightly; allowing them to fry easier. Fill a large pot a third of the way with a neutral oil (vegetable, canola, peanut). Get the oil up to around 350°F. Cut your tortillas into wedges and fry for roughly 5 minutes. Take them out of the fryer and drain immediately. Add salt to the chips while they are hot. These are best eaten hot as they are slightly thicker than normal tortilla chips.
Jalapeño Ranch
Ingredients
½ cup sour cream
½ cup mayo
1 tablespoon whole milk
2 jalapeños
2 cloves of garlic
½ Serrano
A handful of cilantro (or parsley)
Garlic powder
Onion powder
Salt and pepper
Roughly chop your jalapeños (I like to leave in the seeds) and garlic before adding them to the basin of a food processor. Add sour cream, mayo, milk, serrano and seasonings. Blend Until fully incorporated. Add your herbs and pulse a few more times. Put this mixture into a storage container and store in the fridge until fully chilled.
Salsa Verde
Ingredients
8 husked and cleaned tomatillos
2 jalapeños
½ serrano
2 cloves garlic
A handful of cilantro (or parsley)
¼ onion (minced)
Salt and pepper
Get a pot of water simmering. The tomatillos, jalapeños and garlic will go into the water for 15 minutes or until the tomatillos lighten in color. While those are simmering away, you can finely mince your onion and chop your preferred herb.
Once the tomatillos have been simmered, drain the water and put the tomatillos, jalapeños, garlic and serrano into your food processor. Pulse until blended but still slightly chunky. This is best with a little texture. Stir in your minced onion and cilantro. Store in the fridge until chilled.
Red Salsa
Ingredients
1 tomato
½ jalapeño
½ serrano
¼ onion (minced)
A handful of cilantro (or parsley)
Salt and pepper
Lime juice
This is by far the easiest salsa to make. Mince all of your ingredients finely as shown in the video. Add your salt, pepper and lime juice, then give it a taste. Adjust the seasoning and heat according to your preferred taste!
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