Pity the rest of the world. They think of as Tex-Mex bears little resemblance to the richly spiced stews, tart, shiny margaritas, and plump enchiladas Texans recognize and love. Not only will we get to enjoy the consideration of proper Tex-Mex, but we also have to gain entry to a massive kind of patterns, with many cities boasting their specialties and traditions. The first place I turned for a traditional Tex-Mex cookbook turned into the sort of epicenters: San Antonio.
Specifically, Los Barrios, the restaurant based on Viola Barrios in 1979, served first from a former boat garage and later out of a repurposed (and massively elevated) Dairy Queen. Daughter Diana Barrios Treviño grew up in the commercial enterprise and wrote the Los Barrios Family Cookbook in 2002. In its pages, she shares her family’s secrets and techniques—like oregano within the Zuazua-fashion beef stew and garlic for the pink snapper. Viola was tragically killed in 2008, but her legacy lives on these recipes and her daughter’s tales about her mom.
Viola Barrios specialized in case-style cooking, a homey tackle Mexican favorites. Exemplifying her fashion are sugar tortillas, the tomato-braised Chicken a Los Angeles Viola, several soups and stews, and, importantly for my functions, enchilada sauces.
The recipes in the cookbook, including a tempting double-sauced take at the traditional Tex-Mex cheese enchiladas with chile gravy (we shared that recipe right here). But it becomes the spinach enchiladas that stuck my eye. Corn tortillas packed with birds, onions, and two varieties of cheese are covered with a thick, velvety inexperienced sauce made from chiles, scallions, chicken inventory, sour cream, and spinach. (I used crema within the sauce, as sour cream has a bent to separate while heated via.) More cheese is going on the pinnacle, and then the complete manufacturing is baked until bubbling. The recipe serves 4 to six.is famous for its enchiladas—you may even order a platter featuring five sorts if you want to strive them all. Treviño stocks four enchilada
It’s Tex-Mex comfort meals at their quality, instantly from San Antonio.
Heat the oven to 350. Heat the oil in a large skillet over medium-excessive heat till hot. One at a time, dip the tortillas into the new oil to soften them. Transfer to paper towels to drain. Combine the cheeses in a bowl, tossing to mix correctly. Reserve ½ cup of the cheese in a small bowl fill the center of the tortillas with the remaining 2 ½ cups of cheese, the onion, and the fowl. Roll up and area seam side down in a baking dish. To make the sauce, combine the spinach, fowl broth, scallions, chiles, and bitter cream in a blender and blend thoroughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the pinnacle. Cover and bake for 30 minutes or until the sauce are bubbly.