Recipes and cooking tips from a guy who loves to cook and eat, all the time...

Course: Sauces

Enchilada Sauce

Enchilada Sauce

Don’t even think about using that stuff in the can. This enchilada sauce is too easy to make and it tastes so much better. Use it on enchiladas, burritos or for a twist on Huevos Rancheros slip a couple fried eggs on a couple of warm corn tortillas and substitute this sauce for the salsa. Feel free to experiment with different types of chiles. (more…)

Please follow and like us:
Chili Gravy with Beef Enchiladas

Chili Gravy with Beef Enchiladas

You haven’t lived until you’ve had some good chili gravy on your enchiladas. It’s a Tex-Mex thing. My favorites are cheese and onion enchiladas topped with the stuff but Beef and Carne Guisada enchiladas aren’t too far behind. This is a really easy recipe to make and doesn’t take long. I’ll put the enchilada recipe at the end just in case you don’t know how to make them but they’re super easy too. (more…)

Please follow and like us:
Pico de Gallo

Pico de Gallo

I remember the first time my wife tried Pico de Gallo years ago. We had returned home to San Antonio for a Christmas visit. I was anxious to hit all my little “hole in the wall” Mexican restaurants. These spots have some of the best Tex-Mex you will ever lay your lips on. Anyway, we were staying with my mom and I had left to do some last minute shopping. Before returning home I needed to stop and pick something up for dinner. I stopped at a popular Tex-Mex chain which I think happens to have the best beef fajitas on the planet. While waiting on my order I decided to hit the salsa bar and stock up on the rather large variety of condiments to take back home with me. (more…)

Please follow and like us:
Restaurant Style Salsa

Restaurant Style Salsa

I have boiled, roasted and grilled more tomatoes, peppers and garlic than I can count trying to find that perfect salsa I get at my favorite Mexican restaurant. While I came up with some pretty good salsa’s, this is the one I love. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomato’s it was worth it.

If you want to use fresh tomatoes you can. Just put them in boiling water for a couple minutes and then transfer to an ice bath and the skin will come off easily. Let the tomatoes cool before processing. (more…)

Please follow and like us:
Chocolate Roux

Chocolate Roux

No, there’s no chocolate in it but it’s a must for a good pot of gumbo. Chocolate Roux is used for thickening liquids and chocolate simply refers to the color of the roux. It’s also good for making gravy. Just add it to some beef stock. Making this roux takes a little patience but is well worth the time you put into. It’s not hard to make, you just can’t rush it. This roux can be made ahead of time, divided into small containers and stored in the freezer. When you finish your first batch, try it in my Chicken and Sausage Gumbo. (more…)

Please follow and like us: