'tex mex' on Serious Eats

San Antonio-Style Puffy Tacos With Ground Beef Filling

Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The shells end up crisp outside and soft within, and full of robust corn flavor. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky. More

Thin and Tender Flour Tortillas

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves. More

Doritos Migas With Pepper Jack, Tomatoes, and Jalapeño

There are days when you wake up and say, I'm going to painstakingly make the best damn Tex-Mex migas I possibly can. And then there are days when you pry yourself from bed, feel your head swirl and split as you sit up, and remember those last two rounds of shots you got roped into—after you had already had what was supposed to be your last drink. On those days, you need these quick and easy Doritos migas. Actually, you might need these on all days. More

Tex-Mex Cheese Enchiladas With Red Chili Gravy

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More

Perfect Refried Beans

Refried beans are like the mashed potatoes of Mexican and Tex-Mex cooking: they're a versatile, addictive, and delicious side dish. While a relatively simple dish, this master recipe allows you to choose exactly how you want to make them, whether chunky or smooth, cooked with pork fat or vegetable oil, or made with pinto or black beans. More

Dinner Tonight: Sautéed Steak a la Mexicana

Yes, this does look suspiciously like fajitas. In fact, Simply Mexican author Lourdes Castro writes that it's probably "where the fajita probably got its start." Which is just a way of saying, if you like the Tex-Mex classic, then you'll appreciate what's going on here: caramelized beef, charred onions and chiles, and nothing else to get in the way. But there are differences, and they are important. More

Classic From-a-Can 7-Layer Dip

Two different 7-layer dips, stacked. In the top dish, my wife's Classic From-a-Can 7-Layer Dip, as detailed here. In the bottom dish, my fancypants cheffy dip. This easy 7-layer dip recipe, adapted from Allrecipes.com, is the one my wife made... More

All-From-Scratch 7-Layer Dip

This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife 7-Layer... More

Cook the Book: Migas

This migas (with potatoes, beans, and tortillas) is actually from Mi Madre's in Austin. [Flickr: Mr. Wright] There are so many good things about Ree Drummond's The Pioneer Woman: wonderful recipes, beautiful photographs her family and ranch, sweet and funny... More

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