Description of Some Delicious Mexican Dishes: Huevos Rancheros, Chili Rellenos

Description of Some Delicious Mexican Dishes: Huevos Rancheros, Chili Rellenos

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Huevos Rancheros

Huevos Rancheros are a common Texas breakfast dish that is made with tortilla, topped with fried eggs, and salsa. It may also be served with refried beans on the side. This dish has become extremely popular in Texas and is not only served for breakfast, but lunch, and dinner as well. There are a variety of ways to make the salsa or ranchero sauce in a matter of minutes. This component usually consists of peeled tomatoes, garlic, and serrano chilies that give the salsa a spicy kick. It is also appropriate to add other ingredients like, green bell pepper, jalapeno chili, onion, chili powder, and ground pepper. The tortillas can be quickly heated up on a comal (flat cast-iron pan) or in the oven at 200 degrees Fahrenheit. Both the beans and eggs can be made to one’s personal liking. This traditional dish, influenced by Mexican culture, is one of the easiest and most popular breakfast dishes made in Texas.

Heyman, P. (2009). American Regional Cooking. Upper Saddle River, NJ: Prentice Hall.
Stuart, C. (2000). The Food of Texas Authentic Recipes from the Lone Star State (First ed.). Boston, MA: Periplus Editions (HK) Ltd.
Walsh, R. (2004). The Tex-Mex Cookbook. New York, NY: Broadway Books.


Chili Powder

Chili powder is a popular ingredient that is used in many Tex-Mex dishes. German immigrant William Gebhardt first powdered chili in 1893 to keep the ingredient available all year round in order to make the most popular dish in his restaurant, chili con carne. This ingredient is now available in supermarkets and can be easily made at home out of ancho chili pods. The chili pods should be stemmed, seeded, and toasted on a comal (flat cast-iron pan) until they become fragrant, then grounded in a spice or coffee grinder. Pure chili powder only consists of the grounded chili, but it can also include a blend of chile pepper, salt, garlic, oregano, and other spices. Chili powder has become a central ingredient in Tex-Mex cooking and is incorporated in a variety of dishes.

Stuart, C. (2000). The Food of Texas Authentic Recipes from the Lone Star State (First ed.). Boston, MA: Periplus Editions (HK) Ltd.
Walsh, R. (2004). The Tex-Mex Cookbook. New York, NY: Broadway Books.


Chili Rellenos

Chili Rellenos or “stuffed peppers” is a dish that is well known in Mexican cuisine and is prepared in many Tex-Mex restaurants today. This dish includes poblano peppers stuffed with cheese or meat, dipped in batter, and deep-fried.

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The skin, seeds, and membrane are removed from the poblano peppers and fried on a large pan. These peppers are mild to slightly hot and usually stuffed with monterey jack cheese or any other variety of cheeses. The chili pepper is then covered in the batter (beaten egg and a tablespoon of water) and fried on a pan. This dish can also be complimented with sour cream or salsa.

Walsh, R. (2004). The Tex-Mex Cookbook. New York, NY: Broadway Books.
Stuart, C. (2000). The Food of Texas Authentic Recipes from the Lone Star State (First ed.). Boston, MA: Periplus Editions (HK) Ltd.



Tortilla Soup

Tortillas are largely incorporated into many Tex-Mex dishes and this particular soup is one of the most popular served in Texas. This dish is a Tex-Mex version of chicken soup that includes tomatoes, spices, chili peppers, fried tortilla strips, and more. The tortilla strips are sautéed in corn oil and garlic until they are golden brown and added into tomato puree, green chilies, jalapeno peppers, chili powder, oregano, cumin, chicken, and chicken stock. Cheese, cilantro, and avocado garnishes may also be added. Many common Tex-Mex ingredients are incorporated into this dish, making it unique version of chicken soup.

Heyman, P. (2009). American Regional Cooking. Upper Saddle River, NJ: Prentice Hall.
Walsh, R. (2004). The Tex-Mex Cookbook. New York, NY: Broadway Books.



References

Heyman, P. (2009). American Regional Cooking. Upper Saddle River, NJ: Prentice Hall.

Stuart, C. (2000). The Food of Texas Authentic Recipes from the Lone Star State (First ed.). Boston, MA: Periplus Editions (HK) Ltd.

Walsh, R. (2004). The Tex-Mex Cookbook. New York, NY: Broadway Books.

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