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Delicious Restaurant-Style Tex-Mex Recipes for Father’s Day

Delicious Restaurant-Style Tex-Mex Recipes for Father’s Day

Discover copycat Tex-Mex recipes you can make at home, from flavorful mains and classic sides to refreshing drinks and indulgent desserts.

Chevy’s Blue Agave Margarita

By mixing tequila and Curacao liqueur, you get a blue margarita that is sweetened with agave syrup, and by adding the traditional sweet and sour flavor we all look for in a Margarita. Just perfect. It’s one of Chevy’s most popular drinks, and now you can easily make it at home!.

Serves 2 | Prep. time 10 min

Ingredients

  • ½ cup Herradura silver tequila or other favorite tequila brands
  • ¼ cup blue curacao liqueur
  • ¼ cup triple sec liqueur
  • 1 tablespoon agave syrup
  • ½ cup sweet and sour mix*
  • 1 cup ice

Salt-Rimmed Glasses

  • ½ cup kosher salt
  • Pinch of blue food coloring (optional)
  • 2 lime wedges or zest strips

Directions

  1. Mix the salt and food coloring in a shallow bowl.
  2. Rub the rim of each glass with a lime wedge until barely moist.
  3. Dip the rims of the glasses into the salt.
  4. Add the ice and all the ingredients to a cocktail shaker and shake well.
  5. Strain the drink into the glasses and serve.

* You can make your own sweet and sour mix by adding to an airtight container like a Mason jar, equal parts of water, white sugar, fresh lemon juice, and fresh lime juice

 

 

Baja Fresh’s Guacamole

We love Baja Fresh Mexican Grill for the generous servings of fresh food. Guacamole is always best right after it’s made, so we’re pleased to share this recipe inspired by Baja’s. You can make it at home instead of buying it at the store.

Makes about 2 cups | Prep. time 10 min.

Ingredients

  • Flesh of 3 avocados, chopped
  • 2 tablespoons lime juice
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne powder
  • 1 small onion, finely chopped
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro

Directions

  1. In a medium bowl, mash the avocados. Drizzle in the lime juice and mix well.
  2. Stir in the salt, cumin, cayenne, onion, tomatoes, and cilantro.
  3. Taste and adjust the seasonings to your liking.
  4. Let the guacamole sit at room temperature for about 30 minutes for the flavors to blend.

 

 

Abuelo’s Chicken Fajitas

Since 1989, Abuelo’s has been serving authentic Mexican meals made from their chef’s family recipes. Here is our version of their chicken fajitas.

Serves 4-6 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

Fajita Seasoning (makes 4 tablespoons)

  • 1 tablespoon cornstarch
  • 1 tablespoon chili powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper

For the Fajitas

  • 1 ½ pounds boneless, skinless chicken breast, sliced into strips
  • 2 tablespoons fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 large sweet onions, each cut into 8 wedges
  • 1 large green bell pepper, cut into ½-inch strips
  • 1 large red bell pepper, cut into ½-inch strips

Other ingredients

  • 10 (8-inch) flour tortillas
  • 1 cup salsa

Directions

  1. Prepare the fajita seasoning by mixing all the ingredients together.
  2. Sprinkle the chicken with 2 tablespoons of the seasoning and toss to coat. Set the chicken aside.
  3. In a large skillet over medium-high heat, warm the oil and add the chicken. Cook until it is browned.
  4. Add the onion and peppers. Cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through. Add a little water to make a sauce, if you like.
  5. Warm the tortillas and fill them with the chicken mixture. Serve with salsa.

 

 

Chili’s Crunchy Fried Shrimp

Chili’s has perfected the art of marrying protein with a perfect blend of spices, and we are sharing their expertise with you. Make some at home, adjusting the recipe to your liking.

Serves 8 | Prep. time 10 min. | Cooking time 1 hour

Ingredients

  • 2 pounds large shrimp, peeled
  • Crisco shortening, melted
  • Cornflake crumbs

Batter

  • ⅔ cup flour
  • 1⅓ cups cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 6 egg whites
  • ⅔ cup water
  • 4 tablespoons vegetable oil

Directions

  1. Mix the batter ingredients together and set aside.
  2. In a separate container, pour out the cornflake crumbs.
  3. Preheat the oil over medium heat.
  4. Coat each shrimp with a generous amount of batter and then roll it in the crumbs.
  5. Deep fry the shrimp until golden brown.
  6. Place the shrimp on oil-absorbent paper or paper towels.
  7. Serve with cocktail or tartar sauce.

 

 

Chili’s Baby Back Ribs

If you get them just right, ribs are amazing. Make these ribs and serve them at your next house party for a room full of happy guests.

Serves 4 | Prep time 15 min. | Cooking time 3 hours 30 min.

Ingredients

Pork

  • 4 racks baby-back pork ribs

Sauce

  • 1½ cups water
  • 1 cup white vinegar
  • ½ cup tomato paste
  • 1 tablespoon yellow mustard
  • ⅔ cup dark brown sugar packed
  • 1 teaspoon hickory-flavored liquid smoke
  • 1½ teaspoons salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Directions

  1. Mix together all of the sauce ingredients and then bring to a boil.
  2. When the sauce starts to boil, reduce it to a simmer. Continue simmering the mixture for 45 to 60 minutes, mixing occasionally. When the sauce is almost done, preheat the oven to 300˚F.
  3. Choose a flat surface and lay some aluminum foil over it, enough to cover 1 rack of ribs. Place the ribs on top.
  4. Remove the sauce from heat and start brushing it all over the ribs.
  5. When the rack is completely covered, wrap it with the aluminum foil and place it on the baking pan with the opening of the foil facing upwards.
  6. Repeat steps 3 to 5 for the remaining racks.
  7. Bake the ribs for 2½ hours.
  8. When they are almost done baking, preheat your grill to medium heat.
  9. Grill both sides of each rack for 4 to 8 minutes. When you are almost done grilling, brush some more sauce over each side and grill for a few more minutes. Make sure that the sauce doesn’t burn.
  10. Transfer the racks to a large plate and serve with extra sauce.

 

 

Acapulco’s Mexican Rice

No collection of Tex-Mex recipes would be complete without Mexican rice! We prefer this recipe, inspired by Acapulco’s version of the classic.

Serves 6 | Prep. time 10 min. | Cooking time 55 min.

Ingredients

  • 3 tablespoons lard or chicken fat
  • 1 large onion, diced
  • 2 cups long-grain rice
  • 2 cups chicken broth
  • 1 cup tomato juice
  • 1 cup diced tomatoes
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 dash white pepper

Directions

  1. Preheat the oven to 350°F and butter a casserole dish.
  2. In a skillet, melt the lard or chicken fat. Cook the onion and rice until they are lightly browned, about 10 minutes, stirring constantly. Transfer them to the prepared dish.
  3. In the skillet, combine the remaining ingredients and bring them to a boil. Pour them over the rice and mix.
  4. Cover with foil and bake for 25–30 minutes. Fluff with a fork, and serve.

 

 

Café Rio’s Tres Leche Cake

This lovely cake is so moist it’s almost a pudding. Serve it up as a special treat sometime soon!

Serves 8–10 | Prep. time 15 min. | Chilling time 4 hours | Cooking time 25 min.

Ingredients

For the Cake

  • 6 large eggs, separated
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 ½ teaspoons vanilla extract

For the Cream

  • 1 (14-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream

For Serving

  • Whipped cream
  • Strawberries for garnish

Directions

  1. Preheat the oven to 350°F and butter a 9×13 baking dish or 8–10 individual 8-ounce ramekins.
  2. Beat the egg whites until fluffy. Incorporate the yolks one at a time.
  3. Gradually beat in the sugar.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Gently mix in half the flour mixture and then half the milk. Repeat.
  6. Pour the batter into the prepared pan or dishes. Bake 25 minutes for the large pan, or 15–18 minutes for the ramekins.
  7. Meanwhile, combine the cream ingredients in a blender.
  8. While the cake is still warm, pour the cream over the cake(s).
  9. Cover and refrigerate at least 4 hours.
  10. Serve with whipped cream and strawberries.

 

 

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Tex-Mex Restaurants’ Most Popular Dishes at Home. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Tex Mex Recipes!

Delicious Tex Mex Recipes!

Bring the flavors of Tex-Mex cuisine to your table with authentic and easy-to-make Tex-Mex recipes from appetizers to desserts!

Shrimp Diablos

Serves 2 | Prep. time 10 min. | Cooking time 8 to 10 min.

Ingredients

  • 24 large raw shrimp, peeled and deveined
  • 2 jalapeño peppers, seeded and cut into 12 slices
  • 1 shallot, sliced
  • 12 slices bacon
  • Lime slices for serving

Directions

  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Take one shrimp and pair it with a slice each of jalapeño and a few slices of shallot. Wrap it up with a slice of bacon and secure it with a toothpick. Repeat for all the shrimp pieces.
  4. Bake for about 8-10 minutes, flipping the shrimp halfway through baking to brown both sides.
  5. Serve with lime slices

 

Classic Tex-Mex Chicken Enchiladas

Serves 4 | Prep. time 15 min. | Cooking time 20 min.

Ingredients

Enchilada sauce

  • (makes about 4 cups)
  • ¼ cup vegetable oil, canola oil, or melted coconut oil
  • ¼ cup all-purpose flour
  • 3 tablespoons chili powder
  • 1 cup chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon packed brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper

To make the enchiladas

  • 4 corn or flour tortillas
  • 4 chicken breast fillets OR 1 ⅓ cups shredded chicken, cooked
  • 2 cups shredded cheese such as cheddar, Monterey Jack, or a combination, divided
  • ⅓ cup onion, finely chopped
  • 1 ½ cups enchilada sauce
  • Cilantro, chopped, for garnish (optional)
  • Sour cream and guacamole

Directions

For enchilada sauce

  1. Combine the oil and flour in a medium saucepan over medium heat. Whisk in the remaining ingredients. Taste and adjust the spices based on your preferences.
  2. Pour any unused enchilada sauce into an airtight container and refrigerate it for up to two weeks.

To make the enchiladas

  1. Preheat the oven to 350°F.
  2. Grease a 2-quart baking dish and pour about ½ cup of enchilada sauce into it. Set it aside.
  3. Combine the shredded chicken (or vegetable combination of choice), 1 cup of cheese, and the onion in a bowl. Set it aside.
  4. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. This is to make the tortillas pliable.
  5. Lay a warmed tortilla inside the baking dish with enchilada sauce (This may also be done on a separate surface, if you find it too messy). Place a portion of the chicken/vegetable filling on the center of the tortilla and roll it to form a cylinder. Place it against the edge of the baking dish, seam side down. Do the same for the other tortillas, neatly lining and packing the rolls in the baking dish.
  6. Pour the remaining enchilada sauce over the rolls (adding more sauce, if desired) and sprinkle with the remaining cheese.
  7. Cover with foil and bake until heated through (about 15 minutes).
  8. Remove the foil and bake about 5 minutes longer to melt the cheese.
  9. Garnish with chopped cilantro (optional) and serve with sour cream and guacamole.

 

Crispy Fish Taco

Serves 6 | Prep. time 4 to 6 min. | Cooking time 15 min.

Ingredients

  • 1 pound boneless cod, cut into 2-inch pieces
  • 1 cup flour
  • ½ cup cornstarch
  • 1 cup beer
  • 1 large egg
  • 1 teaspoon baking powder
  • Salt to taste
  • 8 corn tortillas
  • Oil for frying

 

Sauce

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 jalapeño pepper, minced
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 lime, juiced

Garnishing

  • 1 cup tomatoes, chopped
  • 1 cup cabbage, shredded
  • ¼ cup cilantro, chopped
  • 2–3 lime wedges

Directions

  1. Mix all the sauce ingredients in a bowl and set aside.
  2. Whisk the flour, cornstarch, baking powder, and salt together in a large mixing bowl.
  3. Crack an egg into the bowl and pour in the beer. Whisk gently until the mixture forms into a lump-free batter.
  4. Heat oil to 350°F in a deep-fryer.
  5. Dunk the fish pieces into the batter and then drop them into the hot oil. Fry until golden and crispy. Drain on paper towels.
  6. Lightly fry the tortillas (not too crisp).

Assembling

  1. Place a taco on a plate and top with 2–3 pieces of crispy fish.
  2. Add a spoonful of cream on top of the fish.
  3. Garnish with chopped tomatoes and cabbage.
  4. Sprinkle with cilantro and serve with lime wedges.

 

Classic Tex-Mex Beef Chili

Serves 6 | Prep. time 4 to 6 min. | Cooking time 60 to 75 min.

Ingredients

  • 2 pounds beef chuck, cut into ¼-inch cubes
  • 1½ cups beef broth
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato puree
  • 2 dried ancho chilies, chopped
  • 2 tablespoons cumin seeds, roasted and crushed
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ¼ cup fresh cilantro or sliced green onions, chopped
  • 1 cup shredded cheddar or Monterey jack cheese
  • 1 tablespoon oil

Directions

  1. In a large skillet, heat oil over medium heat. Add beef, onion, and garlic; cook until brown, about 2 minutes.
  2. Add beef broth, tomato puree, ancho chilies, and all the remaining ingredients to the beef; reduce heat and let simmer until the beef is very tender about 60-75 minutes.
  3. If desired, garnish with some fresh cilantro or sliced green onions and cheese.

 

Caramel Flan

Serves 4 | Prep. time 4 to 6 min. | Cooking time 25 min.

Ingredients

For the caramel

  • ½ cup sugar
  • 2 tablespoons water

For the custard

  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • ¼ cup sugar
  • 1 teaspoon lime zest (you may use orange or lemon zest instead)

Directions

  1. To make the caramel, combine the sugar and water in a saucepan. Cook, without stirring, over medium-high heat. Allow the sugar to melt and turn to caramel. When the syrup turns deep amber, immediately remove it from the heat and set the bottom of the pan in cold water. (NOTE Hot caramel can scald.) Distribute the caramel into 4 small ramekins. Set aside.
  2. To make the custard, preheat the oven to 350°F.
  3. In a medium-sized pot or saucepan, combine the milk and vanilla and heat over medium-high. Remove the pot from the heat as soon as it begins to boil
  4. In a separate bowl, whisk the eggs and sugar together. While whisking constantly, pour the hot milk and vanilla mixture into the eggs and sugar in a thin stream. Strain the mixture through a fine-mesh strainer into a clean bowl.
  5. Distribute the mixture into the caramel-coated ramekins.
  6. Place the ramekins in a shallow baking dish or sheet pan.
  7. Fill the pan with water until it reaches about halfway up the ramekins.
  8. Bake for 30 minutes, or until the tip of a knife when inserted into the center comes out clean.
  9. Allow the flans to cool.
  10. Cover with plastic wrap and refrigerate for 2 hours to overnight.
  11. To unmold the flan, cut around the edges with a small knife to loosen it from the ramekin, and flip it onto a serving plate. Tap the bottom of the ramekin until you hear the flan slide out.

 

 

These recipes and more can be found in Sarah Spencer’s Tex Mex Cooking: Easy Everyday Tex-Mex Recipes. Click here or on the cover to get your copy now!

Click here to download a copy of the recipes above.

Charles’ Tex-Mex Fajitas Bowl…or Taco Recipe

Charles’ Tex-Mex Fajitas Bowl…or Taco Recipe

Serves 4 – Prep time 30-40 minutes – Cook time 30 minutes

 Ingredients

For the fajitas seasoning (makes 1/2 cup)

  • 2 tablespoons Chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 tablespoons paprika
  • 1/4 teaspoon or more cayenne pepper
  • 2 teaspoons oregano

For the tomato and onion salsa

  • 1-2 Roma tomatoes, deseeded and diced
  • 1-2 tablespoons diced onions
  • Juice from 1/2 lime
  • 1 teaspoon olive oil
  • Salt and pepper to taste

For the guacamole

  • 2-3 medium ripe avocados, pitted and peeled
  • Juice of 1 lime
  • 2 tablespoons diced onions
  • 1 dash garlic powder or to taste
  • Salt and pepper to taste

For the chicken

  • 1 pound boneless chicken breasts, cut in thin strips
  • 2 bell peppers, deseeded and cut into strips
  • 1 Spanish onion or large red onion, half and sliced
  • 1-2 garlic cloves, minced
  • Olive oil
  • Salt and pepper to taste
  • 1 cup shredded Tex-Mex cheese
  • 3 cups cooked brown rice, about 3/4 cup per serving
  • Soft tortillas (if making tacos)
  • Cooked corn on the cub, cut into large chunk for serving (optional)

Directions

For the fajitas seasoning

  1. Mix all the seasoning ingredients in a small bowl. Store in an airtight container.

For the salsa

  1. In a bowl mix all the ingredients and set aside. Taste and adjust seasoning with salt and pepper.

For the guacamole

  1. In a bowl, add the flesh of the avocados. Mash them with a potato masher or fork until almost smooth
  2. Add the onions and garlic. Stir to combine.
  3. Season with salt and pepper to taste.

For the chicken and vegetables

  1. Place the chicken in a resealable bag such as a Ziplock or a shallow container
  2. Add 3 tablespoons of the fajitas seasoning. Coat the chicken with the seasoning well. Let marinate for 30 minutes or up to 2 hours in the refrigerator.
  3. In a cast-iron skillet grill or griddle, warm the olive oil, taking care of coating the pan evenly, over medium-high heat. Add the chicken strips and fry about 2 minutes per side until well cooked. Work in small batches, taking care of not overcrowding the pan. Transfer the cooked chicken to a plate and cover with foil to keep warm.
  4. In another non-stick skillet, warm 1 ½ tablespoons of olive oil over medium heat.
  5. Add onion and stir fry for 1 minute. Add minced garlic and peppers and continue stir-frying for 3-5 minutes, or until vegetables are tender. Season with salt and pepper to taste
  6. Transfer to a serving plate.

To assemble

  1. To serve, bring the warm rice, chicken, salsa, guacamole, and vegetables to the table and let everyone make their bowl according to their preferences.
  2. Typically, add the rice at the bottom of each bowl, then the vegetables, chicken strips, shredded Tex-Mex cheese, and top with tomato salsa and spoonfuls of guacamole evenly between 4 shallow bowls. Serve with corn on the cob and dig in!
  3. Alternatively, you can serve with soft tortillas and make tacos. Just cover the tortillas in foil and warm in the oven at 350⁰F for 10 minutes. To make each taco, add cheese, chicken, veggies, guacamole, and salsa and fold.

 

 

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