• Facebook
  • Gplus
  • Twitter
  • Pinterest
830-626-1123
Texas Titos
  • Home
  • Online Store
  • About Us
  • Products
    • Peppers
      • Sliced Jalapeño Singles
      • Deli Cup Nacho Sliced Jalapeños
      • Whole Cascabella Peppers
      • Cascabella Peppers 12 Oz Deli Cup
    • Pickles
      • Jumbo Individually Wrapped Dill Pickles
      • Jumbo Dill Pickles with Brine
      • Jumbo Individually Wrapped Kosher Dill Pickles
      • Jumbo Kosher Dill Pickles with Brine
      • Jumbo Individually Wrapped Hot and Spicy Dill Pickles
      • Jumbo Spicy Dill Pickle with Brine
  • Recipes
  • Contact Us
  • News
  • Search
  • Menu

Taco Pizza with Cilantro Jalapeño Sauce

March 31, 2020/in Peppers, Recipes /by Sales
The Chutney Life

                                                                                     A LIFESTYLE, FOOD AND TRAVEL BLOG BY PALAK PATEL

APPETIZERS

Taco Pizza with Cilantro Jalapeño Sauce

MARCH 13, 2017

It is true that cooking Mexican dishes, is probably what I do best. I grew up eating my mom and my masi’s (masi = mom’s sister) versions of their favorite mexican restaurant dishes at home and I’ve been obsessed ever since.  They would whip up everything from chimichangas,  to salsas which always tasted more like chutney (lol!). What they did best though, was take flavors from the original versions and find ways to update them with more flavorful masalas and complimentary ingredients like cumin, cilantro and an assortment of peppers. Of course we always added a ton more spice to these dishes as well. Seriously, serranos and jalapenos went into everything. My recipes, like theirs, are nowhere close to “authentic mexican” food. They are however, reminiscent of the delicious versions I grew up eating and have since updated with my own twists. This mexican pizza or taco pizza, is one of the very few things my mom has ME

make for HER. I will be sharing a lot more of my favorite Indian/Mexican recipes but this one is one of my all time favorites. I use a ready made pizza crust from Stonefire  that I really love! Their crust gets nice and crispy in the oven and is just the right thickness for all the toppings that get loaded on. Plus, it just saves me a lot of time. You could also use your own pizza dough recipe or a refrigerated version as well! I do have one request, if you are going to make this pizza, do NOT ..under ANY circumstance skip the sauce! Also, do not replace the mayo with greek yogurt or other weird stuff because if you do, I will find you and I will yell at you. Please, just try it my way first, you will love it! I topped my pizza with sliced avocado which added the perfect butter creaminess to the pizza, especially against the bright and zesty cilantro sauce! If you have any questions about the recipe or substitutions, comment below and I will reply lighting fast! Happy Eating ! 🙂  

1 vote

PRINT

Taco Pizza with Cilantro Jalapeño Sauce

prep 20 mins

cook 15 mins

total 35 mins

yield 4

Ingredients

1 1/2 tbsp oil

1/2 cup red bell pepper, diced small

1/2 cup onion, diced smal

2 jalapenos, diced small

Few Dashes favorite hot sauce ( I love Cholula)

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 tsp cumin seeds

1 tbsp taco seasoning

1 tsp chili powder

1/3 cup chopped cilantro

1/2 cup shredded mexican blend cheeses (cheddar & jack)

1/3 cup sliced green onions

1 cup lettuce, chopped

Garnishes: Sliced avocado, olives, pico de gallo, sliced jalapenos

Jalapeno Cilantro Sauce

Combine the following in a blender or food processor:

1/2 cup mayo

1 cup cilantro, chopped

1 Jalapeño

1/2 tsp cumin powder

1 garlic clove

squeeze fresh lime juice

Instructions

    1. Preheat oven to 375 degrees Fahrenheit.
    2. In a medium sauce pan heat oil. Once hot add cumin seeds and jalapenos.
    3. Add onion, red bell peppers, cilantro and stir continuously until onions and peppers have softened.
    4. Add beans (drained & rinsed), taco seasoning, chili powder, hot sauce and cook for about 5 minutes.
    5. Remove from heat and using a hand blender, blend the beans until they are smooth and creamy. ( You can also use a potato masher to mash them or transfer them to a food processor).
    6. Place the pizza crust on a non stick perforated pizza pan (or follow directions if using fresh dough).
    7. Spread the beans mixture onto the crust evenly.
    8. Top with shredded cheese, sliced green onions and bake for about 10 minutes until cheese is melted and crust is golden on the edges.
  1. Remove from oven, top with lettuce, drizzle with Jalapeño sauce and garnish with sliced avocado, pico de gallo, hot sauce etc!
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-03-31 18:29:462020-03-31 18:30:16Taco Pizza with Cilantro Jalapeño Sauce

The Greatest Tacos Ever Sold

March 31, 2020/in Peppers, Recipes /by Sales

The Greatest Tacos Ever Sold

They’re wrapped in yellow-corn or white-flour tortillas. They’re filled with beef, chicken, pork—even octopus. They’re topped with everything from fresh tomatoes to jalapeño relish. But of the hundreds of combinations we tasted, only one could rank as the best in the state. Are you ready to get your picadillo on?

BY
PATRICIA SHARPE
ISSUE
DECEMBER 2006
SHARE

 

TACOS - 0010

WHEN I WAS A KID GROWING UP IN AUSTIN in the fifties and sixties, the regulation Texas taco was a single-sized, hard-fried corn tortilla shaped by machine into the form of a U. This was called a crispy taco. Filled with ground beef and topped with a confetti of chopped tomatoes, shredded iceberg lettuce, and grated yellow cheese, the thing was redolent of that exotic spice, McCormick’s taco seasoning. It could also be counted on to explode onto your shirtfront the instant you bit into it. Nostalgia aside, the image is seared into my memory like a bad dream.

Today, thanks to an influx of our neighbors to the South, Texas tacos are all over the map. They can be crispy or soft, fried in fat or heated on a griddle. They can be flat, folded, or even rolled, depending on who’s doing the cooking. They can be made with corn or flour tortillas, and they can be minuscule or monstrous. And the fillings—ohmigod. Basically anything that you can stuff or spoon in is fine and dandy: fajita meat, roast pork, steak, stewed chicken, sautéed mushrooms, grilled onions, fried fish, shrimp, and avocado. And those are just the usual ones. If you screw your courage to the sticking place and visit some of the more authentic taquerías in our fair state, you can feast on cactus pad, octopus, tongue, tripe, and brains.

It has been two decades since Texas Monthly published “The Great Texas Taco Tour,” in April 1986. So it seemed like a good idea, not to mention high time, to do a follow-up. We began by assembling Team Taco, a foolhardy band of five food writers who agreed to turn themselves into human guinea pigs (or maybe just pigs) in the interest of culinary research. We combed this magazine’s stories and pestered friends, family, and random strangers for tips on favorite tacos. Then, list in hand, we each took one or more major cities (plus a few smaller ones in the Rio Grande Valley and South Texas) and hit the road.

Three months and 532 tacos later, we evaluated our results. Herewith are the best that Texas has to offer, ranked from 1 to 63. If you can’t find something on the list that makes your mouth water, you may have to face the ugly truth that you’re a closet tacophobe. But just as the U.S. census is more than a population tally, our list is more than a Baedeker. It is a testament to how Texas has changed. Exotic tacos that existed only in primarily Hispanic areas have spread far and wide, and those that were unheard of are now merely unusual. The iconic taco of my childhood has morphed into a savory multitude. A mere 170 years ago, Texas was part of Mexico. Today, if you believe your eyes, ears, and palate, it’s headed that way again.

1. Picadillo
Fuel City | Dallas

When friends carry on endlessly about driving at all hours of the day or night to eat at a combination convenience store, drive-through beer shop, and truck stop, we pay attention. Good thing, too, because the tacos at this joint are simply out of this world. Orders are placed at the taco-stand window at the northern end of the store, and whether you pull up at 3 a.m. or 3 p.m., you’ll find folks sitting in their cars, gobbling from little carryout boxes. Tops is the picadillo, ground beef with bits of potato seasoned with a dab of garlic and a lot of black pepper. It’s tucked into a double layer of small white-corn tortillas and topped with chopped onion and cilantro. A wedge of Mexican lime comes on the side. The tiny container of green chile salsa is both superfluous and irresistible. (It goes just as well on the amazingly tender beef fajita taco, another good option.) Sitting in the shadows of downtown among strip clubs and liquor stores, Fuel City isn’t in the prettiest part of Dallas, but the gorgeous bikini-clad chicas lounging beside the landscaped swimming pool behind the wrought-iron gates certainly add to the scenery. Funny, though: It doesn’t appear as if they’ve eaten many of these tacos. 801 S. Industrial Blvd., 214-426-0011. Open 24 hours.

2. Tilapia
Rosario’s | San Antonio

The cilantro-cabbage slaw, chipotle mayo, and sliced avocado are so good they would make a fine veggie taco all by themselves. But the fresh, lightly grilled tilapia sprinkled with grated jack cheese brings the creation full circle. Lime juice has obviously been applied too, giving a zing that raises this fish taco far above the norm. (The shrimp version, by the way, comes similarly garnished.) The finishing touch is a dollop of superlative table salsa made from charred jalapeños. The best time to visit this big, persimmon-hued storefront cafe is any time except for the boisterous lunch and dinner rush hours. Or fight fire with fire: Order a margarita and get a little boisterous yourself. 910 S. Alamo, 210-223-1806. Open Mon 11—3, Tue—Fri 11—10, Sat 11—11. Closed Sun.

TACOS - 0012

3. Tinga
100 Percent Taquito | Houston

Sure, it’s a gimmick—constructing a relatively authentic, full-size “taco trailer” inside an air-conditioned, upscale establishment. But it’s hard to argue with success, and 100 Percent Taquito has been 100 percent on target in appealing to an impressive range of patrons, from blue-collar types to pseudo-slumming yuppies. The accommodating menu, with its wealth of small, reasonably priced items, allows a frenzy of à la carte ordering. Chief among near equals is the taco de tinga, a deceptively simple serving of shredded brisket that has been cooked through and through with chi-potle peppers. A delicious burn builds slowly until your whole mouth is tinga-ling and an ice-cold Bohemia isn’t just a good idea, it’s salvation. 3245 Southwest Fwy. (U.S. 59), 713-665-2900. Open Sun—Thur 11—10, Fri & Sat 11—11.

 

4. Lamb Barbacoa
Sason Sabor Autentico | Dallas

A study in ultramodern design, done in black and white with splashes of muted lime green, Sason seems as though it would be more at home in Mexico City than in a revitalized section of Oak Cliff. Under the watchful gaze of Mayan icons in the stylized wall murals, you can feast on superb and unusual barbacoa tacos. Inside supple white-corn tortillas are tender shreds of lamb—cooked in a pit near the restaurant’s kitchen door—that melt upon hitting the tongue. You add finely chopped cilantro and fresh onion as you see fit, with perhaps a bit of either the guajillo chile or tomatillo salsa on the table. For a treat, have a tamarindo margarita alongside. 2716 W. Davis, 214-333-0700. Open Mon—Thur 11—10, Fri 11—midnight, Sat 8—midnight, Sun 8 —10.

5. Monterey Jack and Mushroom
Polvos | Austin

You tend to remember a dish that is so delicious it makes your eyes roll back in your head. There must be some secret synergy going on between the gooey melted cheese and the sautéed mushrooms, because the depth of flavor is phenomenal, especially if you order your taco with the restaurant’s handmade corn tortillas. Go at nonpeak hours to snag a seat among the funkadelic mishmash of multicolored sombreros on the wall, reproductions of Mayan statuary, and antiquated vinyl booths. And on your second visit, try one of the humongous meal-in-itself tacos from the menu’s second page, at the bottom. (Hint: Order your filling from the top list, your sauce from the lower list.) 2004 S. First, 512-441-5446. Open Sun—Thur 7—11, Fri & Sat 7—midnight.

6. Red Snapper
Café San Miguel | Dallas

Few things in Texas are more fun than a festive Mexican restaurant, and this one is cheery without resorting to clichés (meaning piñatas and serapes everywhere—not that there’s anything wrong with that). What’s especially appealing at chic but warmly welcoming Café San Miguel is that it has great style and serves divine food, starting with its tacos Pacífico. Swabbed in a Negra Modelo beer batter, the tidy planks of red snapper bear golden tempura-like jackets and are paired with pickled red onions, fine shreds of cabbage, and a tequila-infused crema. The finishing touch is an envelope of fresh house-made corn tortillas. No slouch either is the juicy pork al pastor marinated in an achiote blend and sided by a grilled pineapple slice. 1907 N. Henderson Ave., 214-370-9815. Open Mon—Thur 11—3 & 5—10, Fri & Sat 11—3 & 5—11, Sun 11—3.

TACOS - 0013

7. Lengua
Taquería Mexico | Houston

Since the first thing you see is an oversized, well-worn grill, you sense Taquería Mexico means business. A few deft passes of the spatula by the no-nonsense cook remove any doubt. The barbacoa tacos at this modest but amiable dining hall in a heavily ethnic stretch of southwest Houston are so popular that they often sell out. That’s okay, because the real prize is the taco de lengua: calf’s tongue. An acquired taste, tongue at its best has a rich, almost creamy texture (and a slightly liverish flavor). Instead of sprinkling on the usual accompaniment of cilantro and raw onion as a finishing touch, the cook tosses the garnishes on the grill with the lengua, where they all become the very best of friends. 6219 Bellaire, 713-271-0251. Open Sun—Thur 8—midnight, Fri & Sat 8 a.m.—3 a.m.

8. Carne Asada Gringa
Taquitos El Güero | San Antonio

Who says you need hundreds of thousands of dollars to open a restaurant? You can start one with a concrete slab, a canvas carport roof, some recycled fast-food tables, and a trailer. Taquitos El Güero, otherwise known as “that taco truck on Commerce,” has further spiffed itself up with banners and Christmas lights. In the tiny kitchen excellent basic tacos emerge from the griddle on either fine flour tortillas or mini corn tortillas. They are all juicy and appealing, but choose the carne asada gringa, translated loosely as “Americanized.” Filled with grilled beef that has been chopped and assertively seasoned, it’s capped with melted white cheese on a warm flour tortilla. A dollop of sour cream comes on the side. If the weather cooperates, there’s no more agreeable, and less pretentious, outdoor dining, as you watch the traffic zip by and listen to soulful Mexican ballads on the radio. 3016 W. Commerce, 210-431-5468. Open Tue—Thur 1—midnight, Fri & Sat 1—12:30. Closed Sun & Mon.

9. Pork al Pastor
Curra’s Grill | Austin

The cooked pork is sliced thin and heated on the griddle, like breakfast ham, so it has a little crispy thing going on. The homemade white- or red-corn tortilla is thick and soft. The requisite pineapple chunks have been warmed and lightly caramelized. Topping off the compelling creation is a judicious sprinkle of white onion and cilantro, with avocado-tomatillo salsa on the side. As you lift the marvel mouthward, savory juices from the meat and fruit mingle and start to run. Careful, or you’ll be mopping your shirt with paper napkins—not that the crowds at this converted convenience store would notice or care. They’re too busy catching the latest Austin band or film fest or discussing how South Congress is (1) so great or (2) so over. 614 E. Oltorf, 512-444-0012 (multiple locations). Open Sun—Thur 7—10, Fri & Sat 7—11.

10. Six-Pack Combo
Tacos Santa Cecilia and Ay Cocula | El Paso

These two places share the same owner and menu, but the locations couldn’t be more different. Santa Cecilia occupies a no-frills concrete building resembling a fifties burger joint inside and a fifties fallout shelter outside, while Ay Cocula is in a bright, spacious room painted red and yellow with a tiled bar. It’s virtually impossible to tell the food apart, though. “Six-packs” offer half a dozen mini-tacos in a choice of two meats: pastor (chile-spiked, smoky pork lightly charred on a rotating spit) and carbón (beef hinting of a soy sauce marinade and cooked, like the pork, over mesquite). They come on small, soft corn tortillas generously garnished with half an avocado, a radish or two, and grilled onions and jalapeños on the side. Tacos Santa Cecilia: 5500 El Paso Dr., 915-772-3435. Open Mon—Fri 8—10, Sat & Sun 7—11. Ay Cocula: 1435 Lee Trevino Dr., 915-593-3117. Open daily 7—11.

TACOS - 0016

11. Chicken Campesinos
La Fogata | San Antonio

You must eat outside here, even in the winter, when they roll down the plastic sheeting, turn on the heaters, and convert summer’s open-air terraces into cozy cold-weather retreats. Mountain laurels and planters of ivy can seem almost exotic if mariachis are playing their hearts out for somebody’s birthday or anniversary. Given the upscale neighborhood, the tacos are appropriately gussied up, but it’s all that extra stuff that makes the tacos campesinos so good. The corn tortillas are crisped on the grill, spread with refried beans, then layered with well-seasoned chicken, white cheese, sour cream, and a little sprinkle of queso fresco. If you order a plate of three tacos, you also get a mix of cabbage, tomatoes, and avocado. Tuck them in too. The more the merrier. 2427 Vance Jackson, 210-340-1337. Open Mon—Thur 11—10, Fri 11—11, Sat 10—11, Sun 10—10.

12. Taco a la Ninfa
Ninfa’s | Houston

No, the late Ninfa Laurenzo did not invent the taco al carbón. But that widowed-mom-turned-restaurateur certainly helped put the south-of-the-border version of a roast beef sandwich on every Houston diner’s culinary Hit Parade. A Taco a la Ninfa is simplicity itself: just fajitas wrapped in a flour tortilla. But the meat is so smokily succulent and the house-made tortilla is so pillowy that enlivening the combination with a splash of the table salsas (ruddy red and the famous creamy green) or a dose of the perky tomatillo salsa or the molten queso that comes with Mama Ninfa’s signature dish can seem akin to putting ketchup on filet mignon. 2704 Navigation Blvd., 713-228-1175. Open Sun—Thur 11—10, Fri & Sat 11—11.

13. Pork al Pastor
Fonda San Miguel | Austin

At Fonda San Miguel an order of tacos al pastor brings more than mere food. It brings you service with old-fashioned courtesy and the chance to relax in a room that is rich with original art, handcrafted pottery, and the feel of an ancient Mexican hacienda. Each of your four excellent, medium-sized homemade corn tortillas is filled with finely chopped, crisply grilled pork and nuggets of pineapple. Take your first bite sans salsa to appreciate how perfectly matched the two ingredients are. Then spoon on the two sauces provided: a sassy green avocado-and-tomatillo and a silky tomato-and-arbol-chile concoction, just hot enough to get your attention. 2330 W. North Loop Blvd., 512-459-4121. Open Mon—Thur 5:30—9:30, Fri & Sat 5:30—10:30, Sun 11—2.

TACOS - 0017

14. El Norteño
Taco Taco | San Antonio

“This place looks like Austin,” said a friend. Well, maybe an Austin diner circa 1950. The look is very Anglo (white walls, orange swivel chairs at the abbreviated counter, and tiles with a frilly floral design). But the menu is pure Mexican, and among the plethora of tacos, the biggest and best is the norteño. This behemoth boasts a homemade flour tortilla nearly the size of an individual pizza. Said tortilla is grilled to a toasty finish and stuffed within an inch of its life with thickly sliced, reasonably tender beef fajita meat (the chicken is almost as good). Then it’s piled even higher with a layer of refried beans plus sliced avocado and bell pepper and melted white cheese. You won’t need to eat again for three days. 145 E. Hildebrand, 210-822-9533. Open daily 7—2.

15. Beef Fajita
Las Manitas | Austin

No marinade, not too much black pepper (a real no-no), no nonsense. The flavor of the smoky, salty beef and the quality of the soft homemade corn tortilla (you have to request it) raise this elemental taco far above its brethren. It comes with a skimpy amount of pico de gallo, so request more. Of course, the most important factor in all of this unpretentious cafe’s dishes is the extremely large helping of Latin soul that goes into everything they do. You’ll feel it in the buzz of conversation, in the time-honored custom of trekking through the kitchen to get to the patio, in the ever-changing displays of local art on the walls, and in the reassuring presence of co-owners (and sisters) Cynthia and Lydia Perez. They rule. 211 Congress Ave., 512-472-9357. Open Mon—Fri 7—4, Sat & Sun 7—2:30.

16. Beef Fajita
Mi Tierra | San Antonio

No Mexican restaurant in Texas has taken the fiesta motif to the stratosphere like Mi Tierra; the dining room looks as though a thousand sparklers are all going off at once, as foil banners, twinkling Christmas lights, and columns festooned with teeny sombreros, piñatas, and serapes transport you to a Mexican fairyland. The pleasant surprise is that the food is far better than you would expect, given the hordes of tourists in and out all day. Best bet: the beef fajita taco, derived not from traditional skirt steak but a more pliable, less sinewy cut of meat (by the way, the kitchen butchers its own beef). Grilled and wrapped in a homemade flour tortilla, the meaty strips are best if ladled judiciously with the roasted-cascabel-chile sauce, arguably the best of four offered. 218 Produce Row, 210-225-1262. Open 24 hours.

17. Barbacoa Mexicana
Tijuana Bar & Grill | Dallas

This hip, sassy newcomer to the Uptown scene provides diners with a blast of Latin American cuisine. The tiny fried appetizer tacos are tempting, but hold out for the Tasty Latino Tacos list. The stunner from this group is the barbacoa mexicana, superfine shreds of tender roasted beef cradled by a double layer of delicate white-corn tortillas. On top there’s a scattering of chopped onion and cilantro and a few crumbles of queso fresco; you add a squeeze of lime and a spoonful of the warm roasted-jalapeño salsa from a ramekin on your platter. Fluffy white rice and Cuban-style black beans fill out the plate. Jamaica agua fresca (a refreshing drink made from flor de Jamaica, or hibiscus petals) is the ideal complement, but a frozen prickly pear margarita couldn’t hurt. 4900 McKinney Ave., 214-443-9293. Open Sun—Wed 10:30— midnight, Thur—Sat 10:30 a.m.—2 a.m.

18. Chicken and Guacamole
Tito’s | San Antonio

Here’s what you do: Order a shredded chicken taco and a guacamole taco with extra lime wedges on the side. When the tacos come, all bundled up in foil, unwrap them immediately so the superb homemade corn tortillas don’t get soggy. Then spritz the guac with mucho lime juice and salt. Divide the fillings in half and convert each single-ingredient taco into a chicken-and-guacamole taco. Why bother? Because the combination is masterful. The chicken is done right (stewed with onions and seasonings and shredded, not grilled and chopped), and the avocado is chunky and fresh, not squished out of a tube. Plus, Tito’s displays the work of local painters. It deserves your support. 955 S. Alamo, 210-212-8226. Open Mon—Fri 7—9, Sat 8—9, Sun 8—2.

19. Sirloin Steak
Taco Place | El Paso

Skip the buffet at this bright, bustling East Side diner and order off the menu or at the taco bar. And make sure to get the corn tortillas, which (unlike the flour) are made in-house and are almost buttery soft. There are ten varieties of fillings to choose from, but the juicy sirloin—marinated for 24 hours in seasoned chicken bouillon—is substantial and irresistible. Dressed with some guacamole, the grilled meat will melt in your mouth (add heat with pico de gallo). For a mega-protein rush, have the descado taco, a muy rico blend of sirloin, ham, and chorizo. 1515 N. Lee Trevino Dr., 915-599-8720. Open daily 8—9.

20. Pork Cubano
El Rey Taquería | Houston

The classic Cuban triad of black beans, plantains, and sour cream joins happily with Mexican tacos at El Rey, an unpolished but pleasing working-class cafe salvaged from a fast-food joint. In the taco cubano, those traditional beans and bananas share a soft flour tortilla with a selection of meat, including grilled chicken or beef, but the best choice is pork, available by request. Combine El Rey’s radioactive red salsa and puckering tomatillo sauce to bounce off the saccharine plantains, then observe it all magically take on a sweet-and-sour Asian character. It’s fusion cuisine at its least pretentious. 910 Shepherd Dr., 713-802-9145. Open Mon— Thur 7—9:30, Fri & Sat 7—10, Sun 8—4.

21. Pork al Pastor
Pepe & Mito’s Mexican Café | Dallas

Merrily chugging along in the barely gentrified neighborhood known as Deep Ellum, this collection of purple, turquoise, and red dining rooms supplies the ideal setting for watching a ball game on TV, knocking back a cold beer, or putting away bodacious taco platters. Best of the lot are the al pastor variety, which are two layers of tiny, tender yellow-corn tortillas topped with chunks of silken pork in a russet cascabel-chile-and-pineapple sauce; caramelized onions come along for the ride. Garnished with finely chopped onion and cilantro, the tacos reach near perfection when drizzled with a squeeze of fresh lime juice. 2911 Elm, 214-741-1901. Open Mon & Tue 11—3, Wed & Thur 11—10, Fri & Sat 11—11, Sun 11—5.

22. Shredded Chicken
Evita’s Botanitas | Austin

Aromatic with spices and seasonings, the pollo in this taco has the rich flavor you would expect in a full-bodied chicken soup. After being cooked, it’s shredded the way somebody’s mama would do it at home. Plus, the kitchen uses both juicy dark meat and white. All these things make a huge difference. In fact, this simple chicken taco is so good you hardly even need salsa. But you’ll still want at least one of the half a dozen varieties made fresh daily, like the tart tomatillo-and-cilantro. Along with this largesse, you get an idiosyncratic dining room with heroic Aztec murals, Mexican ballads on the radio, and furniture that looks as if it’s been reclaimed from a Chinese restaurant. That’s our South Austin. 6400 S. First, 512-441-2424. Open Mon, Wed, & Thur 9:30—9:30, Fri & Sat 9—10, Sun 9—8:30. Closed Tue.

23. Grilled Chicken
Poncho’s Mexico Nuevo Restaurant | Pharr

Great chicken tacos are hard to find because the meat’s mild flavor is so easily overwhelmed. Not so at Poncho’s. Here the pieces of fowl are sprinkled with black pepper, then grilled over flames until they turn juicy, smoky, barely charred, and bursting with flavor. Big hunks join onion, bell pepper, and tomato in an excellent flour tortilla; the chunky, frothy jalapeño salsa couldn’t be a better complement. Almost lost in a mostly abandoned shopping center, Poncho’s has several dining rooms with brick arches, Christmas lights, and abundant piñatas. Somehow, it’s not hokey. 808 N. Cage Blvd., 956-782-9991. Open daily 7—11.

24. Pork Asado Ballezano
Carnitas Querétaro | El Paso

This house of pork is perhaps El Paso’s finest local chain, and the ballezano, in myriad forms, is its forte. For tacos, the cubed meat simmers in a savory reddish-brown chile colorado, a stew or sauce made from red chile, onion, garlic, and oregano. This concoction yields a mild initial burn followed by a stronger and very satisfying afterburn that doesn’t stay long enough to wear out its welcome. As for sides, options include guacamole, rice, and beans. The cozy Mesa location, a tastefully remodeled commercial building, is the best of four outlets. 6516 N. Mesa, 915-584-9906. Open daily 8—9.

25. Pulpo
Taco Fish | El Paso

That’s right, pulpo (that’s octopus, friends), and don’t knock it till you’ve tried it. The slightly sweet white meat, something like a firmer calamari, is grilled and then chopped so its chewiness is easier to negotiate. Nestled in a corn tortilla, the small tubular pieces have a mild flavor that is boosted (not masked) by cilantro, onion, tomato, and jalapeño, and you can add house pico de gallo, red-chile sauce, or even ceviche. With its black-and-white-checked linoleum floors and orange walls covered with plastic fish and other nautical kitsch, this West Side strip-center cafe also boasts exemplary service. And where else in El Paso can you feel as if you’re near the beach? 7500 N. Mesa, 915-833-9061. Open Mon—Sat 10:30—9, Sun 11—6.

26. Cuadril Steak
La Duni | Dallas

One of Dallas’s more luxurious settings for tacos, La Duni also purveys carefully prepared dishes from all over Latin America. The highlight is a sublime cuadril steak, an Argentine cut of beef similar to hanger steak, seared in an iron pan, finished with chile-rich adobo butter, and served sliced atop fresh white-corn or flour tortillas. You add forkfuls of the accompanying garnish, made with slivers of radishes, cucumbers, red onions, serrano chiles, and tomatoes accented with cilantro, lime, oregano, and olive oil. Gild the lily by dabbing on some of the roasted-tomato salsa and the mashed avocado with lime and olive oil. Just don’t forget to have one of the divine mojitos too. 4264 Oak Lawn, 214-520-6888 (one other location). Open Mon—Thur 11—9:30, Fri 11—10:30, Sat 9—10:30, Sun 9—9:30.

27. Pork Adobado
Taco Tote | Laredo

Who ever dreamed fast food could be so tasty? This outlet of a Mexico-based chain sits on the northbound Interstate 35 access road, turning out tacos (on homemade tor-tillas, no less) and salsas that can match those of any full-scale restaurant. The grilled pork is complexly seasoned but not overly hot. It doesn’t really need any of the five available salsas, but if you add some of the smoky dark-reddish-brown tatemada (the word means, basically, “toasted”), the heat from roasted arbol chiles builds slowly until the whole thing explodes deliciously in your mouth. 5603 San Dario, 956-725-8382. Open Sun—Thur 7—midnight, Fri & Sat 7 a.m—3 a.m.

28. Chilaquiles Deluxe
Chacho’s | Houston

After a night of Richmond Strip revelry, party animals stagger into Chacho’s, a never-closes eatery that offers refuge from high prices and formality. While the atmosphere is often akin to feeding time at the zoo, the consistently high quality of the food from the assembly-line kitchen is remarkable. Among a disarming array of more than three dozen types of tacos, the Chilaquiles Deluxe is a standout, with scrambled eggs, chorizo, Monterey Jack, and salsa-soaked tortilla strips providing perfect consolation for the margarita impaired. The just plain hungry will worship them as well, particularly with the option to make them even more “deluxe” with embellishments from a bountiful salsa bar. 6006 Westheimer Rd., 713-975-9699. Open 24 hours.

TACOS - 0014

29. Carne Picada con Huevos
H & H Car Wash and Coffee Shop | El Paso

Just-spicy-enough carne picada—beef tips stir-fried with onion, tomato, and jalapeño—is the filling of choice at good ol’ H & H, El Paso’s famous diner located in a car wash, so go with the flow. But H & H will also serve anything on its menu, with or without eggs, as a breakfast taco, which, in a town where (amazingly) breakfast tacos are as common as icebergs, is no small thing. The picada has emerged as a morning and a lunch favorite at the popular hangout, which jams a counter and tables into one tight space. Either way, you can’t go wrong, even if the flour tortillas are good but nothing special. 701 E. Yandell Dr., 915-533-1144. Open Mon—Sat 7—3. Closed Sun.

TACOS - 0020

30. Sautéed Lobster
Mansion on Turtle Creek | Dallas

Chef Dean Fearing may have flown the coop to open his own place next year at the Ritz-Carlton, but the classy Mansion on Turtle Creek could never ditch the sumptuous lobster taco that he made famous in the eighties. Sweet lobster medallions are sautéed with olive oil and spinach leaves, topped with jalapeño jack cheese, and tucked into a soft flour tortilla. Savored one luxurious bite at a time—with yellow-tomato salsa and a jícama salad on the side, it epitomizes Southwestern cuisine in its elegant heyday, before the term became a synonym for throwing cilantro and jala-peños into every dish under the sun. 2821 Turtle Creek Blvd., 214-559-2100. Lunch Mon—Sat 11:30—2. Dinner Mon—Thur 6—10, Fri & Sat 6—10:30, Sun 6—9:30. Brunch Sun 11—2.

31. Lengua
Taquería Pedrito’s | Dallas

The area along Fitzhugh between North Central Expressway (U.S. 75) and Ross, where Pedrito’s is located, can be a little dicey at night, but trust us, your palate will thank you. The biggest trouble you’ll have is making decisions. The sweet señoras working the cafeteria-style line are patient, and they’ll help you choose among carnitas, barbacoa, al pastor, pork in red chile, and tripe as well as the more familiar beef and chicken. Those are all fine and dandy, but they pale beside the lengua—calf’s tongue. Lushly tender, the chopped meat has an earthy flavor that is set off by the piquant combination of chopped onion, cilantro, and lime juice and coddled by small golden tortillas. A full bar is offered, and live ballet folklórico may be your entertainment. What’s more, you can pay in pesos if you like. 4910 Capitol Ave. at Fitzhugh Ave., 214-826-2940. Open Sun & Tue—Sat 8—midnight. Closed Mon.

TACOS - 0015

32. Garlic Beef
Fuzzy’s Taco Shop | Fort Worth

Goofy name, incredible tacos. But, oh, how to choose? From the list of nine Baja-style tacos, available soft or crispy, do not hesitate to pick the shredded garlic beef. First baked, then stewed long and slow with garlic, the meat nestles inside fresh miniature corn tortillas with just a little lettuce and tomato, minced cilantro, garlic sauce, and a frosting of fine feta cheese. These are nice with a cold Shiner Bock, a popular brew at this tremendously casual hangout near Texas Christian University. Already tried the garlic beef? Go for the shrimp tempura in featherlight golden jackets. 2917 W. Berry, 817-924-7943. Open Mon—Wed 10:30—midnight, Thur 10:30—1 a.m., Fri 10:30—3 a.m., Sat 8 a.m.— 3 a.m., Sun 8—10.

33. Brisket
Mia’s Tex Mex | Dallas

This humble but lively Tex-Mex eatery near the Uptown area is the mamacita of the phenomenally successful group that spawned Mi Cocina and Taco Diner. Here, for years, Ana Enriquez and her late husband, Butch, offered sumptuous brisket tacos off the menu before making them a regular entry. A slightly gringo-ized version of deshebrada tacos, these bad boys come with your choice of flour or corn tortillas and are stuffed with tender brisket, sautéed onion, and poblano-chile strips and sprinkled with grated jack cheese. A ramekin of brisket gravy comes on the side, but you can get crazy and add some of the really spicy tomato salsa too. 4322 Lemmon Ave., 214-526-1020. Open Mon—Thur & Sat 11—10, Fri 11—10:30. Closed Sun.

34. Tlaquepaque II Three-Meat Combo
Tacos Tlaquepaque | Laredo

This friendly taco haven, located far enough away from the tourist drags to be one of the locals’ better-kept secrets, takes its border town standing seriously. The building is painted the red, white, and green of the Mexican flag, while the inside is decorated with American-oriented red, white, and blue papel picado (cut-paper banners). The tacos—21 varieties at breakfast, 16 at lunch—come in humongous homemade flour tortillas and are served by enthusiastic waitresses with a dare-you-to-eat-it-all gleam in their eye. The Tlaquepaque II is a kitchen-sink affair stuffed with ample fajita meat, bacon, Polish sausage, onion, and bell pepper. Yes, you’ll want to eat it all. 115 W. Hillside Rd., 956-726-6173. Open Mon—Sat 7—4, Sun 8—3.

35. Acelgas y Papas
Hugo’s | Houston

While a decadent $6 lobster taquito initially grabs all the attention at this stylish Montrose-area Mexican restaurant, it is a far humbler offering that takes top honors. A down-to-earth duet of acelgas—Swiss chard—and diced potatoes is sautéed in olive oil with a hint of garlic. Just enough of the chard’s agreeably bitter taste remains to rub against the starchy sweetness of the papas. At an establishment where rabbit, octopus, duck, and goat are regularly served, how refreshing to be reminded that carnivores aren’t the only ones who can enjoy killer tacos. That Swiss chard happens to be high in vitamin A and low in calories makes the experience that much happier. 1600 Westheimer Rd., 713-524-7744. Open Sun—Thur 11—10, Fri & Sat 11—11.

36. Machacado and Egg a la Mexicana
Manuel’s | Port Isabel

Incredible flour tortillas are made in-house at this breakfast-and-lunch joint with scuffed concrete floors and a multitude of football pennants and Al Pacino Scarface posters covering the walls. Said tortillas, so big they hang over the plate, have a lusty flavor that is enhanced by the occasional blister from the grill. The shredded machacado, or dried beef, resembles jerky and has a salty taste and slightly chewy texture that blends beautifully with moist, fluffy scrambled eggs. A scattering of chopped tomato, onion, and jalapeño makes the taco a la mexicana. It’s a great way to begin a day at the beach, but give yourself a little extra time before going into the water. 313 E. Maxan, 956-943-1655. Open Tue—Sun 7—2. Closed Mon.

37. Catfish
Berryhill Baja Grill | Houston

Most people think of tacos as delivery systems for beef, chicken, pork, goat, and such. But there’s no rule banning our finny friends from being the featured ingredient. To make its crown-jewel fish taco, Berryhill Baja Grill soaks plump morsels of farm-raised catfish in a chipotle marinade, grills them, and slides them into double-layered store-bought-but-top-quality white-corn tortillas, along with a Dijon mustard sauce, some pico de gallo, and a handful of shredded lettuce. Succulence, crunch, and not one but two kinds of zip: What more could you ask? 3407 Montrose Blvd., 713-523-8226. Open Mon—Thur 11—11, Fri 11—midnight, Sat 10—midnight, Sun 10—11.

38. Rolled Beef
Chico’s Tacos | El Paso

It’s not true that visitors to El Paso aren’t allowed to leave without eating at Chico’s. But the locals do have a way of bragging—and gorging—on the local mini-chain’s curiously flauta-like fast-food tacos. They’re fashioned of barely seasoned ground beef rolled up in corn tortillas. The tidy cylinders are then deep-fried and submerged in a thin red sauce that tastes of tomato and maybe a little chicken broth (it’s almost like canned tomato soup). Grated yellow cheese melts on top to create an irresistibly gooey mess. Doesn’t sound appetizing? Give ’em a chance and the durn things will grow on you; they’re cheap, comforting, filling, and mild enough for tykes and geezers alike. The Montwood location is the newest and most inviting. 11381 Montwood Dr., 915-849-8777 (multiple locations). Open Sun—Thur 9 a.m.—1:30 a.m., Fri & Sat 9—2:30.

39. Brisket
El Rancho | Austin

Texas barbecue meets Mexican street food in El Rancho’s savory brisket tacos (talk about your fusion cuisine). The Angus beef is smoked over sweet, mild pecan wood, and the flour tortilla is homemade, not to mention generously filled. A sassy tomatillo sauce comes on the side, but it’s hardly needed (the shredded beef is plenty moist without it). The restaurant, with its proper service and dignified look, enlivened by folk art and terra-cotta pots, has been an Austin institution since 1952 and has a loyal following of Tex-Mex traditionalists. It’s the perfect place for taco lovers who might feel uncomfortable entering the world of taquerías, where English is, at best, a second language. 2613 S. Lamar Blvd., 512-462-9333. Open Sun, Mon, Wed, & Thur 11—10, Fri & Sat 11—11. Closed Tue.

40. Antiguo Puffy Taco
La Fonda del Angel | Corpus Christi

From 1945 to 2005, the now-defunct Old Mexico was a Tex-Mex cornerstone in Corpus Christi. New owner Jose Miranda changed the name but little else. The Antiguo is a variation on the classic puffy taco made not with a tortilla but with a similar, more doughy masa mixture that balloons into a multisided platform when deep-fried. Over and around that base drip lardy refried beans, chile con carne, and melted cheese, with a topping of jalapeño slices and raw onion. It’s every bit as heavy and messy as it sounds, and it’s a plate of Tex-Mex heaven. 3329 Leopard, 361-880-6755. Open Mon—Thur & Sat 11—7:30, Fri 11—9. Closed Sun.

41. Pork al Pastor
Taco Diner | Dallas

Clad in white and accented with bright colors and vintage Mexican movie posters, this sunny, contemporary cafe has grown to five locations since coming on the scene in 1998. We always return to the original University Park neighborhood store for the nine versions of tiny Mexico City-style tacos, and it’s the pork al pastor that really speaks to us. Bits of pork, marinated in an achiote-citrus blend, fit neatly into miniature golden corn tortillas. From a side dish we add sprinkles of chopped white onion and cilantro, a dab of sweet-hot jalapeño relish, and a squeeze of petite lime. The mango agua fresca is the perfect accompaniment. 4011 Villanova, 214-696-4944 (multiple locations). Open Sun—Thur 8—10, Fri & Sat 8—11.

42. Pork Tacos de Trompo
Costa Messa | McAllen

With its white tablecloths and display cases of pricey jewelry, this must be the most upscale Mexican restaurant in town. But at five to a plate (with rice and beans on the side), its taquitos are a bargain. Pork is marinated in a secret red sauce for about thirty minutes, then slow-roasted until tender and all but spurting with juice. The robust flavor goes best with the small but thick corn tortillas, but larger flour tortillas, also handmade, are offered as well (they come three to an order). While there’s nothing wrong with the salsas, the meat is so moist and tasty that it’s better without them. 1621 N. Eleventh, 956-618-5449. Open Sun—Thur 11—10, Fri & Sat 11—11.

43. Chorizo and Jalapeños
El Pato Mexican Food | McAllen

Quite simply, eating at Pato’s is a McAllen rite of passage. The menu board on the wall of this comfort-food haven lists eighteen taco fillings. Choose two and specify corn or flour tortillas, both homemade. Whatever stuffing you order will be state-of-the-art Tex-Mex fast food: nothing fancy, but fresh, substantial, and seasoned to please all palates (a Pato’s taco also satisfies your minimum daily requirement of grease). One superb pairing is chorizo and jalapeños. The chain has fourteen Valley locations, including four in McAllen, ranging from drab holes-in-the-wall to this spiffy, family-oriented restaurant. 3019 N. Tenth, 956-682-1576 (multiple locations). Open Mon—Sat 6:30 a.m.—10 p.m., Sun 8—10.

44. Pork Carboncito
Los Carboncitos | Laredo

One of several Nuevo Laredo restaurants to open Laredo branches in recent years because violence has made Americans afraid to cross the border, Los Carboncitos is nondescript except for the standard-issue mural of a Mexican pueblo covering one wall. The food’s another story. There are many dishes to choose from, but the namesake taco leads the pack. Diced pork, Mexican white cheese, and a pineapple slice are stuffed into a mini-tortilla and topped with chopped cilantro and onion. The taste and texture are extravagant, but to make this taco sublime, squeeze on a little lime juice. Indulging in one of these tacos becomes the culinary equivalent of lying on a tropical Mexican beach. 4610 San Bernardo Ave., 956-723-7111. Open Sun—Thur 11—11, Fri & Sat 11—midnight.

45. Beef al Carbón
Lupe Tortilla | Houston

Anything but adults-only food, tacos are popular with children because, for one thing, they can eat them with their hands and not get yelled at by their parents. Lupe Tortilla is especially kid friendly because of the playground-worthy sandbox, where, like grown-ups camped at the bar, energetic wee ones can happily wait for their party to arrive. Inside the restaurant, the tacos al carbón tastily unite the generations. Harboring moist, smoky strips of charbroiled fajita meat, the ten-inch-diameter tortillas are bent like parentheses to frame the dish’s classic accompaniments—“Spanish” rice and fixin’s, plus exemplary refried beans. 2414 Southwest Fwy. (U.S. 59), 713-522-4420 (multiple locations). Open Sun—Thur 11—9, Fri & Sat 11—10.

TACOS - 0018

46. Steak Milanesa
Taquitos Ravi Restaurant | Laredo

Here’s a nowhar-else-but-Laredo treat, a sort of chicken-fried-steak taco with chunks of moist round steak encased in a golden, greaseless batter. Served in a house-made flour tortilla with lettuce, tomato, avocado, and sour cream, it’s an unlikely mix of light and heavy, plus mushy and crunchy, but the contrasting flavors and textures coexist surprisingly well. Ravi began in Nuevo Laredo but expanded to this downtown Laredo outlet, which is nearly always full, about a decade ago (and another at the north end of town recently). Colorful Mexican mobiles hanging from the ceiling brighten the room considerably. 2919 San Bernardo Ave., 956-728-7473 (one other location). Open daily 11—11.

47. Roasted Pork
Tin Star | Dallas

Tin Star made a big splash in Dallas when it opened in 1999, and seven years later this near-downtown joint with giant windows and high bar stools continues to be a good place for a quick lunch or an easy dinner after a grueling workday, serious soccer game, or killer yoga class. From a combo lunch-dinner list of fourteen tacos, we find the roasted pork hard to beat. Wrapped inside warm, freshly grilled flour tortillas, the supple shredded meat mingles with a red onion-jalapeño mixture, grated jack cheese, chopped cilantro, and sliced radishes to achieve a sensational balance between tart and soothing. If you like, spoon on some of the accompanying pico de gallo made with corn and sweet, spicy Peppadew pickled peppers. 2626 Howell, 214-999-0059. Open Mon—Sat 8—9, Sun 9—8.

48. Bistekate
Tacolare | Laredo

In Mexico bistek translates as “beefsteak.” Down Laredo way, the word generally means brisket that has been machine-sliced thin as deli meat, then grilled and chopped up into tiny pieces. Kate is the last syllable of aguacate, or “avocado.” Put them together and you have a punny name for a seriously good taco. The beef is lusciously juicy and tender, enriched with just a bit of a special, barbecue-like sauce, and it mixes wonderfully with the soft, creamy texture and flavor of the avocado slices. Get your bistekate tacos on the house-made flour tortillas at this spacious, cheery family restaurant that serves almost, but not quite, fast food. 6102 McPherson Ave., 956-753-0116 (one other location). Open Mon—Sat 11—11. Closed Sun.

49. Cochinita Pibil
Otilia’s | Houston

Cochinita pibil is certainly impressive tucked into a banana leaf as an entrée, but at Otilia’s the Yucatecan version of steamy, slow-roasted pork is equally inspiring as a taco. Transcending its origins as an A-frame Whataburger outlet, this longtime shrine for devotees of “real” Mexican food routinely does everything well and some things, like the taco cochinita pibil, memorably. The shredded meat nestles alongside pickled red onions and jalapeño slivers, with a mild but aromatic achiote sauce drenching both the contents and the rolled corn tortilla. Fastidious diners will use a fork, but the rest realize that for something this scrumptious, it’s worth making a mess. 7710 Long Point Rd., 713-681-7203. Open Tue—Thur 11—9, Fri & Sat 11—10, Sun 11—3. Closed Mon.

50. Barbacoa
Tacos Don Miguel | Fort Worth

After only one bite of the barbacoa taco at this tiny taco shack near Texas Wesleyan University, you’ll understand. Braised and diced, the beef has just enough fat to yield rich flavor and lush texture. Topped with the requisite chopped onion and cilantro and wrapped by two small, soft white-corn tortillas, these tacos are even better with a drizzling of fresh lime juice and some hot red-chile table salsa. Enjoy them at one of the restaurant’s seven tables, amid soccer on TV and sparkling party decorations suspended from the ceiling. 3817 E. Rosedale, 817-531-0806. Open daily 10—10.

51. Steak Fajita
Primo’s Bar & Grille | Dallas

You could get dizzy trying to figure out which of the myriad taco selections to try at this hot-as-ever Tex-Mex hangout in Uptown (and favorite of überchef Dean Fearing). No matter. Just go straight to the tacos camperos and sweetly ask the server to bring you an assortment of four—but be sure the steak fajita is one. White-corn tortillas, hot from the griddle, are piled with cubes of satiny-smooth marinated steak, to which you should add chopped white onion, fresh jalapeño, and cilantro, along with a fat slice of avocado and a splash of the fiery tomato salsa from the table. Enjoy these on the patio or take a table in one of the rooms in this century-old building with its creaky wooden floors and tin ceilings. 3309 Mc-Kinney Ave., 214-220-0510. Open Mon—Sat 11 a.m.—2 a.m., Sun 11—1.

52. Cowboy Taco
Tacodeli | Austin

Yeah, yeah, yeah. Words like “cowboy” and “deli” do not lead you to expect Mexican purity. But purity is not what this tiny place is about. Tacodeli is about tailoring tacos for the mostly Anglo apartment and condo dwellers in the neighborhood. And in the course of doing that, it has created an impressive menu with traditional crossover choices. Take, for instance, the Cowboy Taco: chunks of tenderloin scattered with grilled corn, caramelized onion, queso fresco, and a dab of guacamole (ask for extra guac, plus a knife and fork). Just don’t expect any atmosphere beyond black-vinyl bar stools, concrete floors, and a lone piñata. Still, it’s all agreeable. Order at the cash register and grab a seat at the short counter that looks out on the small tree-shaded patio. 1500 Spyglass Dr., 512-732-0303 (one other location). Open Mon— Fri 7—3, Sat & Sun 8—3.

TACOS - 0021

53. Beef al Carbón
Bocados | Houston

Operating out of a spiffily converted Montrose-area house with hardwood floors, ivy-colored windows, and lemon, avocado, and blueberry walls, Bocados could pass for a classy European bistro. But authentic Mexican tacos al carbón are sold here, and you have to ask for them, because they’re not on the menu. Enhanced by memorably smoky refried beans, they feature tortillas whose imperfect circularity proves they were shaped by human hands, not by a machine. A shot of the chunky, gazpacho-flavored table salsa further moistens slightly caramelized fajitas cut up small but big on flavor. They validate the restaurant’s name, which means “mouthfuls” or “morsels.” Perfect. 1312 W. Alabama, 713-523-5230. Lunch Tue—Fri 11—2:30. Dinner Tue, Wed, Fri, & Sat 5—10, Thur 5—9. Closed Sun & Mon.

54. Pork al Pastor
Beto’s Comida Latina | San Antonio

On any given day, you might find yourself vacillating between the Karla (fried fish with a superlative poblano-yogurt sauce and cilantro-spiked coleslaw) and the pastor, but go for the pastor. Unlike most versions, it’s decidedly juicy and dyed a brilliant red from achiote. The kitchen wisely cuts the pork and raw onion into small pieces, the better to soak up lots of flavor from the seasonings. Add to those basics the excellent homemade corn tortillas and some pineapple pico and you have an eminently satisfying light lunch (it comes with a side salad). The simple, brightly painted counter-service spot doesn’t invite lingering, but that’s not why you order a taco in the first place. 8142 Broadway, 210-930-9393. Open Sun—Thur 11—9, Fri & Sat 11—10.

55. Steak Street Tacos
Blue Mesa Grill | Fort Worth

Known for Southwestern dishes, the hacienda-like, Santa Fe-inspired Blue Mesa also offers Street Tacos in a nod to traditional Mexican village fare. Three varieties—grilled steak, chicken, and shrimp—top a pair of tiny, light white-corn tortillas. All deserve applause, but the small chunks of tender medium-rare steak are superb. Add the usual onion and cilantro, a bit of jícama slaw, and a small spoonful of sweet jalapeño relish and slowly savor each bite. 1600 S. University Dr., 817-332-6372. Open Mon—Thur 11—10, Fri & Sat 11—11, Sun 10—10.

56. Steak
Mexcellente Texas Grande Tacos | Austin

Where you gonna go when taco cravings strike at three in the morning? To the yellow-and-red taco truck at Congress Avenue and Fourth. Actually, you should get there before two, because that’s when the bars close and the ravening mob of barhoppers and pedicab drivers starts lining up. Choose the steak option (though the others are good too), and when the friendly man asks, “Do you want everything on it?” answer yes. The foil-clad monster that’s passed through the window will contain strips of grilled sirloin, rice, whole pintos, guacamole, queso fresco, and your choice of sauce (roasted green tomatillo, which is great, or spicy red tomato). Oh, and they make their own flour tortillas. Congress Ave. and Fourth, 512-789-7524 or 512-779-0654. Open Thur—Sat 9 p.m.— 4 a.m. Closed Sun—Wed.

TACOS - 0019

57. Lucas-Style Beef Brisket
Rio Mambo | Fort Worth

If some dishes seem familiar at this popular, artfully contemporary cafe in the southwest section of town, that’s because it’s an independent spin-off of the Mi Cocina operation. And one of the best borrowed ideas morphed into the grilled brisket Lucas-style tacos. Inside large flour tortillas, browned at the edges, the supple ribbons of beef mix irresistibly with thin strips of roasted poblano chile and grilled onion, melted jack cheese, and crumbles of spicy chorizo. You don’t really need the slices of fresh avocado on the side, but go ahead—they’re worth every gluttonous bite, which will probably require a knife and fork. A glass of the house-made sangria pairs nicely. Cityview Center, Bryant Irvin Rd. at SW Loop 820, 817-423-3124. Open Sun—Thur 11—9:30, Fri & Sat 11—10:30.

58. Barbacoa
El Milagrito | San Antonio

The corner of East Woodlawn and St. Mary’s has been occupied by El Milagrito since 1969, an eternity in restaurant years. Regulars enjoy the plain wooden deck out front, but more often than not you’ll end up inside, where a few pictures of Mexican soccer players and revolutionaries enliven the basic yellow room. The thing to get here is the barbacoa (the rich meat from the cow’s head), which puts others to shame. Why? Because it is devoid of grease and that odd, slightly funky barbacoa taste. Instead, the fat is pressed out after the meat is cooked, and nice, succulent pieces are piled onto your choice of tortilla (the regular-sized ones are homemade, but not the minis). Little plastic cups of raw onion and cilantro come alongside. Actually, it’s better to get the mini version because it has a bonus of fresh avocado slices—mash ’em up and spread ’em on; they add a lot. 521 E. Woodlawn Ave., 210-737-8646. Open Mon—Fri 6 a.m.—3 p.m., Sat & Sun 7—3.

59. Blackened Catfish
J&J Oyster Bar | Fort Worth

Known far and wide for its platters of shrimp, crawfish, and oysters, this come-as-you-are Cultural District hangout now has a new menu favorite, which was originally just a staff meal. Cloaked in blackening spices, domino-size pieces of juicy catfish are grilled and piled into soft, warm white-corn tortillas with kicky pico de gallo and slices of avocado for a thrilling taste rush. With a giant icy-cold schooner of beer, you’ll find nirvana. Sit on the hopping patio in nice weather or hope for one of the booths or tables in the small, busy interior the rest of the time. 612 N. University Dr., 817-335-2756. Open Sun—Thur 11—10, Fri & Sat 11—11.

60. Pork in Green Sauce
Benito’s | Fort Worth

Regulars traipse to this Fairmount neighborhood landmark for interior Mexican dishes like the Oaxacan-style tamale, but the tacos at Benito’s exert a powerful pull too. While the fried deshebrada version is heavenly, few things can beat the pure pleasure of that first bite into the simple and flawless tacos de puerco en salsa verde. Pieces of tender pork, just crisp at the edges and easily shredded, cuddle with chopped white onion, minced cilantro, and a searing green salsa mellowed with a bit of tomatillo inside soft corn tortillas. They go well with black beans on the side, along with a cold Tecate and lime. Everyone’s made to feel welcome inside the serape-strewn rooms. 1450 W. Magnolia Ave., 817-332-8633. Open Mon—Thur 11—9, Fri 11 a.m.—2 a.m., Sat 10 a.m.— 2 a.m., Sun 10—9.

61. Lamb Barbacoa
Tacos a Go-Go | Houston

A giant bust of Carmen Miranda with orange-slice earrings and a pineapple and bananas on her head perches over the door. Inside, you can ogle a mural featuring a devil-horned and -tailed bathing beauty from the Mexican movie Qué lindo cha cha cha. The name and whimsical decor might suggest that Tacos a Go-Go is not serious about its wares. But this cantina-like Midtown storefront takes the trouble to stock Mexican sodas and beers, and its barbacoa taco—a heaping helping of luscious shredded lamb topped with lettuce and diced tomatoes—is some mighty serious eating. 3704 Main, 713-807-8226. Open Mon—Thur 9—10, Fri & Sat 9 a.m.—2 a.m., Sun 9—3 p.m.

62. Fried Oyster
Acenar | San Antonio

This is not your papacito’s taquería. That quaint and picturesque place does not exist within these mod magenta and saffron walls. Acenar is hip and hyped up on hypnotic music. Come here for tacos re-invented for a modern sensibility, specifically for the oyster taco on a homemade corn tortilla. Fluffy, peppery, and salty, these perfectly fried oysters are rolled up with generous amounts of jalapeño-honey mayo, charred pineapple bits, and (don’t roll your eyes) microgreens. Just order a cerveza, get a table by the window so you can watch the palm trees on the River Walk whip in the wind, and think about how the times, they are a-changin’. 146 E. Houston, 210-222-2362. Open Mon—Thur 11—10, Fri & Sat 11—11, Sun 5—9.

63. Nopales
Laredo Taquería | Houston

The porcupine of the plant kingdom, prickly pear cactus is associated more with cartoon humor than with cooking, in yanqui minds, at least. It’s something people fall into backward, not eat for dinner. But the nopales taco at this funky working-class taquería explains why Mexicans have been eating cactus pads forever. Spooned from the steam table into house-made tortillas, the fleshily tender, spicily sour strips of Opuntia ficus-indica combine the flavors and colors of green pepper, string bean, and asparagus. Sparked with tomato and onion, they make a satisfying alternative to meat fillings or a tasty lagniappe on a chicken-and-squash taco. A schmear of beans is free, as is coffee on Mondays when the Texans win. 915 Snover at Washington Ave., 713-861-7279. Open daily 6 a.m.—9 p.m.

TACOS - 0022

by Patricia Sharpe with John Morthland, June Naylor, William Albright, and Eric Gerber.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-03-31 18:17:202020-03-31 18:17:38The Greatest Tacos Ever Sold

SMTXtreme: Burgers In San Marcos, Texas!

February 21, 2020/in News, Peppers /by Sales

San Marcos Like a Local

SMTXtreme: Burgers In San Marcos

August 3, 2017

 

San Marcos is a city that embraces the extreme – we like our SUP boards big, our water clear and cold, and our football on unicycles. With that said, we decided to charge ourselves with the task of finding the city’s most extreme burgers. A task of herculean proportions, and portions… Without further ado, and in no particular order, we’d like to introduce some of our favorite SMTXtreme burgers in San Marcos.

 

Ultimate Gordo Burger

Gordo’s Burger and Stuff is the stuff of burger legends. A late-night favorite, Gordo’s always hits the spot. We selected the Ultimate Gordo Burger, as one does when taking on a list of SMTXtreme burgers. A word to the wise, the Ultimate Gordo Burger comes in a two-patty version or a four-patty version – the four-patty version comes with avocado. Knowing we had a sizable to-do list to conquer after lunch and no time for a nap, we went for the two-patty version with fried pickles and French fries on the side to share. Two patties, two slices of cheese, bacon, onion, pickles, lettuce, tomatoes, mustard, mayo, chili, mushrooms and jalapenos – the Ultimate Gordo Burger truly had it all. Every bite full of flavor, our favorite part of the Gordo’s experience was the way the hamburger meat, perfectly cooked and handcrafted, crumbled in your mouth with every bite.

Border-War Burger

The Great Pyramid of Giza, the Mona Lisa, the Border-War Burger – too beautiful to accurately describe in words, but we will try our best. When you order the Border-War Burger at Showdown, nobody warns you that your life is about to be changed, so heed our warning. It is a truly majestic and life changing meal and you will never look at a cheeseburger the same way. Who looks at a cheeseburger and thinks, “what if I replace the buns with bacon and cheese quesadillas?” The geniuses at Showdown, that’s who! The half-pound of beef, smothered in diced jalapenos, tomatoes and red onions, topped with cheese, mustard, mayo and pickles comes nestled inside two bacon and cheese quesadillas (pause here to give that idea the consideration it deserves) and served with hash-browns. Yes, hash-browns! We decided to take it an extra step and get our hash-browns served with red onions, jalapenos, tomatoes, mushrooms and melted cheese because we don’t back down from a challenge, we embrace it. We could go on about how perfectly grilled the quesadilla “buns” were, or how the bacon gave it a smoky flavor. We could elaborate on how the cheese soaked into every nook and cranny and the jalapenos left you with a lingering memory of the deliciousness you just consumed. But we think you should just try it for yourself.

Frito Pie Burger & The De-Railer

We tried to limit ourselves to one SMTXtreme burger per establishment, but when asked what we wanted to order at Railyard Bar and Grill, we simply couldn’t help ourselves. How could we choose between the Frito Pie Burger, 1/3 pounds of grilled beef with chili, queso, Fritos, lettuce, tomatoes and chipotle mayo, or The De-Railer, ½ pounds of grilled beef topped with queso, melted jack cheese, fried jalapenos, lettuce, tomatoes and chipotle mayo? We didn’t, we got both. Both burgers were delicious in their own right. Crunchy Fritos, flavor-filled chili, spicy fried jalapenos, queso and chipotle mayo – we were in taste bud nirvana! An added bonus to our burger bonanza was getting to enjoy them on the Railyard Bar and Grill patio. With several fun yard games set up, it is the perfect place to bring your family or competitive friends and enjoy an afternoon of good fun and great eats.

Hell Burger & Mac & Cheese Burger

Taproom Pub and Grub is known for their wide selection of beers on tap and award winning specialty burgers. We went in with our minds set on trying the Hell Burger, but found ourselves drooling on our menu when we saw that you can get a burger topped with mac & cheese – sold! We ordered both and put them to the taste test. Where the grilled jalapenos, pepper jack cheese and legendary hot wing sauce brings the heat for the Hell Burger, the Mac & Cheese Burger was a soft, pillowy sandwich of cheesy, carbohydrate goodness. An angel and devil situation if ever we saw, complete with an internal Hallelujah chorus with every bite. The perfect ending to the meal was using our French fries, which are magnificent, to sop up the flavorful sauces left behind.

Gil-A-Monster

We should have known what we were in for when the man taking our order looked at us like we were crazy when we said, “yeah, we’ll just split it.” But we didn’t, we didn’t even see it coming. Then our order was up and we spent a few moments just taking it all in. We had seen photos, but we didn’t believe it. Two pounds of beef! So gargantuan you need a battle plan for taking your first bite. We tried a couple of ways, but we found a continual smooshing strategy worked best. Two people against four half-pound patties? This was a fight we weren’t going to walk away from easily. Casualties included a white shirt that didn’t stand a chance, the buttons on both our pants and any hope of feeling comfortable at all for the remainder of the day. Will we be brave enough to face this formidable opponent again? Of course, but next time we will bring our stretchy pants.

 

What’s your favorite SMTXtreme burger? Are there any you think we should try next time? Let us know in the comments!

http://www.toursanmarcos.com/like-a-local/2017/08/smtxtreme-burgers-in-san-marcos.html

 

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-21 21:56:492020-02-21 21:56:49SMTXtreme: Burgers In San Marcos, Texas!

Jalapeno Cheese Steak

February 14, 2020/in Peppers, Recipes /by Sales

Jalapeno Cheese Steak

Posted at 9:10 am by NativeNM, on May 31, 2013

Jalapeno-Cheese-Steak-20

One of Joe’s favorite sandwiches is the “Fireball” from PepperJax Grill.  They serve an awesome Philly Cheese Steak sandwich and if you order the Fireball you get a sandwich loaded with jalapenos along with the juice.  I thought I’d give it a try to try and recreate this tasty sandwich. I cooked it outside on the griddle which made this so easy.  It was almost like a stir fry, adding each item to the griddle for a quick toss in butter and olive oil.



Jalapeno-Cheese-Steak-1

I cut up about 1 1/2 pounds of cubed steak into strips.  Season with some worcestershire pepper blend, salt, butter and olive oil.


Jalapeno-Cheese-Steak-2

The veggies are mushrooms, onions and pickled jalapenos.  Seasoned with some butter and worcestershire sauce.


Jalapeno-Cheese-Steak-3

Cut the cubed steak into strips. Season the strips with worcestershire pepper blend and salt.


Jalapeno-Cheese-Steak-4

Heat a griddle over high heat.  You can cook this indoor or out but it does splatter a bit so if cooking inside you may want to cook in a big skillet with a splatter guard instead of a griddle.  Melt 2 tablespoons of butter plus 2 tablespoons of olive oil.


Jalapeno-Cheese-Steak-5

Cook the strips in a single layer on the griddle.  They will cook quickly and after a couple minutes will begin to brown and caramelize on the bottom.  If you cook in batches, make sure to add another pat of butter and olive oil to the pan before adding a layer of steak strips.


Jalapeno-Cheese-Steak-6

Turn them over and cook an additional 2 – 3 minutes or until they are browned on both sides.  Remove from the griddle.


Jalapeno-Cheese-Steak-7

Add a tablespoon of butter and a tablespoon of olive oil to the pan.  Toss the onions and begin to stir fry.


Jalapeno-Cheese-Steak-8

As they begin to soften add about a teaspoon of worcestershire sauce.


Jalapeno-Cheese-Steak-9

When they become soft like this, remove them from the griddle.


Jalapeno-Cheese-Steak-10

Another pat of butter and olive oil.  Add the mushrooms and another teaspoon of worcestershire sauce.


Jalapeno-Cheese-Steak-11

Within a couple minutes they will brown and soften.  Remove them from the griddle.


Jalapeno-Cheese-Steak-12

Add about 1/2 cup of pickled jalapenos and some of the juice.  Since they are already cooked, just stir fry for a minute or so before removing from the griddle.


Jalapeno-Cheese-Steak-13

Add a last pat of butter and tablespoon of olive oil to the pan.  Time to add it all back to the pan and heat everything together.  Joe isn’t a mushroom person so I made him a sandwich with just onion and jalapeno.


Jalapeno-Cheese-Steak-14

After I set aside Joe’s sandwich, I added the mushrooms to the rest. Toss it all together.


Jalapeno-Cheese-Steak-15

Fill 4 steak rolls with about 1/2 of the cheese steak mix.


Jalapeno-Cheese-Steak-16

Add some slices of cheese, whatever you prefer.  I had provolone on hand and used that, but swiss or jalapeno jack would be good too.


Jalapeno-Cheese-Steak-17

Top with the remaining cheese steak mix.  Place in a preheated oven 400 degrees until the cheese melts.


Jalapeno-Cheese-Steak-18

Cheese steaks for the guys . . .


Jalapeno-Cheese-Steak-21

And one for me!


Jalapeno-Cheese-Steak-19

Some sweet potato fries are a fantastic side to this sandwich.


Jalapeno-Cheese-Steak-20

Jalapeno Cheese Steak 

1 1/2 pounds Cubed Steak, cut into strips
1 teaspoon Worcestershire Pepper Blend
1/2 teaspoon Salt
5 tablespoons Butter, divided
4 tablespoons Olive Oil, divided
2 teaspoons Worcestershire Sauce, divided
1 large Onion, sliced
1 package Mushrooms, sliced
1/2 cup Pickled Jalapenos
Juice from Pickled Jalapenos Jar
4 – 6 Cheese Slices
4 – 6 Steak Rolls
4 – 6 slices Provolone Cheese, or Swiss or Jalapeno Jack Cheese

Season the steak strips with the worcestershire pepper blend and salt.  Slice onion and mushrooms and set aside.

Heat a griddle or large cast iron skillet over high heat.  Melt 2 tablespoons butter plus 2 tablespoons olive oil.  Place the steak strips in a single layer and cook approximately 2 – 3 minutes.  When browned on the bottom, flip over to cook the other side.  **If cooking in batches add another tablespoon of butter and olive oil to the pan before adding the next layer of strips.

Remove the strips from the pan.  Add a tablespoon of butter and tablespoon of olive oil to the pan.  When melted, add the sliced onions.  As they begin to cook, add 1 teaspoon of worcestershire sauce.  Stir the onions until soft and translucent.  Remove from the pan.  Add another tablespoon of butter and olive oil to the pan and cook the mushrooms just like the onions.  Remove from the pan.   Add 1/2 cup of jalapenos and about 2 tablespoons of the juice from the jar to the pan.  The juice will evaporate quickly.  Give the jalapenos a quick stir fry of 1 – 2 minutes, then remove from the pan.

Add the last tablespoon of butter to the pan.  When melted, add back into the pan the steak strips, onions, mushrooms and jalapenos.  If desired, add another 2 tablespoons of pickled jalapeno juice to the stir fry.

Fill 4 – 6 steak rolls with about half of the cheese steak mix.  Top with 1 slice of cheese, then divide the remaining mix among the steak rolls.  Heat in a 400 degree oven until the cheese melts, about 3 -4 minutes.

Makes 4 – 6 Cheese Steak Sandwiches

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 20:34:292020-02-14 20:34:29Jalapeno Cheese Steak

Jalapeno Popper Pancakes

February 14, 2020/in Peppers, Recipes /by Sales
Home / Recipes
 45 minutes
5 from 1 vote
11.02.17
Updated: 06.06.18

Jalapeno Popper Pancakes

Jump to RecipePrint RecipeJump to Video
  • 518
  • 36
  • 7

This post may contain affiliate links. Please read my disclosure policy.

These Jalapeno Popper Pancakes are an incredible combination of sweet and savory. Extra moist pancakes with green chiles (that’s right!) layered with a 3 cheese mixture and drizzled with maple syrup!

Maple syrup drizzling over a stack of 8 Jalapeno Popper Pancakes

This is what happens when I watch too much Diners, Drive-Ins and Dives. No, but seriously. I can’t even remember when I saw this episode, all I remember is that Guy Fieri was visiting some place where they made Jalapeno Popper Pancakes. I thought at the time that it was such a weird combination, but I’m always one to try everything. As I always say, I’ll try anything once, if I don’t like it I won’t ever try it again. There might be a few exceptions but let’s not go there just yet.

Anyway, I couldn’t really remember how they made them, I just remember there was green chiles and cheese, so here’s my rendition of it. Trust me, but this combination works, it really does. For the pancakes, I just used my basic ricotta pancakes, I modified it a bit, like added a bit more milk because I wanted a thinner batter. If you haven’t tried those pancakes on their own, you must, they’re super fluffy and delicious.

close

A fork taking a bite out of a stack of Jalapeno Popper Pancakes

When you cook these pancakes, this is when they get interesting. That’s when we add green chiles, I used the milder ones because I wasn’t sure how this was going to turn out but the next time I made them I used the spicier ones, so it really depends on you if you want mild and spicy. That cheese filling though is to die for. All my favorite cheeses mixed together with a bit of lemon juice. Simply irresistible.

Icing sugar being dusted over a stack of Jalapeno Popper Pancakes

I decided to turn this into a huge stack of pancakes by layering the cheese in between the pancakes along with some green onions, because why not, it’s part of the savory factor. And for the sweet factor I drizzled the stack generously with maple syrup, because I’m Canadian, eh? And if that wasn’t enough, sprinkled some powdered sugar over the stack.

So what does it taste like? Surprisingly, it does take like jalapeno poppers and pancakes together. When we made these, we couldn’t stop eating them. I really do love sweet and savory together and the chiles were mild but you could still taste them and that cheese filling is just to die for. So perfect for a weekend breakfast or brunch! Trust me if you make these for friends or family, you’ll be a rockstar! If you really want to shine, add a couple strips of bacon when serving these, just saying.

A stack of Jalapeno Popper Pancakes topped with green onions

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

JALAPENO POPPER PANCAKES

5 from 1 vote
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 4
 Print Pin Rate
These Jalapeno Popper Pancakes are an incredible combination of sweet and savory. Extra moist pancakes with green chiles (that’s right!) layered with a 3 cheese mixture and drizzled with maple syrup!

INGREDIENTS

Pancakes

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp lemon zest (from 1 lemon)
  • 3 cups milk
  • 2 large eggs
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 8 oz green chilis (2 4 oz cans)

Cheese filling

  • 1 cup whipped cream cheese
  • 1 cup ricotta cheese
  • 1 tbsp lemon juice freshly squeezed
  • 1 cup mozzarella cheese
  • 1/2 tsp salt
  • 1 tsp pepper ground
  • 1/3 cup green onions chopped
  • 1/4 cup maple syrup
US CUSTOMARY – METRIC

INSTRUCTIONS

  • In a large bowl whisk together the flour, baking soda, baking powder, salt and lemon zest. Set aside.
  • In a separate bowl whisk together the milk, eggs, sugar and vanilla extract.
  • In another medium size bowl combine the whipped cream cheese, ricotta cheese, lemon juice, mozzarella, salt, and pepper.
  • Add the wet ingredients to the flour mixture and gently whisk until well incorporated.
  • Pour about a ladle onto a medium hot griddle (or a hot non stick skillet), sprinkle about 1 tbsp of the green chiles over the entire surface of the pancake and cook for 2-3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 minute on the other side. Repeat with remaining batter.
  • To assemble layer pancakes, cheese filling, and top with green onions, repeat layers. Top with maple syrup and/or powdered sugar and serve while still warm.

RECIPE NOTES

This recipe should yield about 8 large pancakes. Nutritional information assumes 2 pancakes plus cream cheese mixture. (You only 7 in the pictures because we ate one.)

I used whipped cream cheese in the cheese mixture mostly because it’s my latest obsession, but you can use just regular cream cheese, just make sure it’s at room temperature, so that it’s easier to mix with the other ingredients.

You could freeze the pancakes, but not as a stack with the cheese mixture. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through. Prepare the cheese mixture when serving the pancakes.

Please note that in the video you will only see 2 cups of milk used, but I added another cup as I was stirring the batter, I wanted a somewhat thinner batter than normal.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Information:

Calories: 670kcal (34%)Carbohydrates: 85g (28%)Protein: 28g (56%)Fat: 23g (35%)Saturated Fat: 13g (81%)Cholesterol: 164mg (55%)Sodium: 1131mg (49%)Potassium: 800mg (23%)Fiber: 4g (17%)Sugar: 30g (33%)Vitamin A: 980IU (20%)Vitamin C: 11.8mg (14%)Calcium: 657mg (66%)Iron: 4.2mg (23%)
Course:Breakfast
Cuisine:American
Keyword:breakfast, pancakes
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 20:15:362020-02-14 20:15:36Jalapeno Popper Pancakes

Homemade Jalapeno Soda

February 14, 2020/in Peppers, Recipes /by Sales

Homemade Jalapeno Soda

Print Recipe
Pin19
Share10
Yum6
Email
35SHARES

Refreshing, bubbly, slightly sweet and spicy. Try a homemade jalapeno soda! Easy to make jalapeno simple syrup is the key ingredient. 

A glass of homemade jalapeno soda and a jar of jalapeno simple syrup on a green tablecloth.

Homemade Jalapeno Soda

So you’ve already made your jalapeno simple syrup for an ultimate jalapeno margarita, or a jalapeno lime margarita, and you’re in love. Here’s another really tasty way to enjoy more of your jalapeno syrup – a homemade jalapeno soda! (Or jalapeno “pop” in the neck of the woods I’m from!) It might sound a little strange, but if you think about it, it’s got everything you love. Bubbles, a little sweet (but not too sweet), and a little heat. And it’s so easy you don’t even need a recipe, but there’s one here anyway, just for inspiration.

Jalapeno Simple Syrup

Ingredients for Jalapeno Simple Syrup | www.artfuldishes.com

The star of this show is the jalapeno simple syrup. If you haven’t made it yet, what are you waiting for? Make it now and you’ll have it cooled and ready for a homemade jalapeno soda in no time.

Making your Soda

A glass of homemade jalapeno soda, a mason jar of jalapeno simple syrup and club soda on a green tablecloth.

The best thing about flavoring your own soda is that you are in control! There are no artificial colors or flavorings, and you get to decide how sweet and strong your jalapeno soda is! Do you feel empowered yet??

You’ll start by pouring a few tablespoons of jalapeno simple syrup over ice in a large glass. Fill the glass with club soda and add a few slices of fresh jalapeno. Give it a stir and a taste….. do you love it? Add more simple syrup if you like, I usually go for 3 or 4 tablespoons.

And there you have it – homemade jalapeno soda (pop)!

P.S – If you’ve got some orange simple syrup in the fridge, make a homemade orange soda!

P.P.S. – A shot of jalapeno tequila or grapefruit vodka wouldn’t be a bad call either. : )

 

A glass of homemade jalapeno soda and a jar of jalapeno simple syrup on a green tablecloth.

Homemade Jalapeno Soda

  • Author: Kristine
  •  Prep Time: 5 minutes
  •  Total Time: 5 minutes
PRINT
PIN

Description

Refreshing, bubbly, slightly spicy. Try a homemade jalapeno soda! Easy to make jalapeno simple syrup is the key ingredient. 


SCALE 

Ingredients

  • 3 tablespoons jalapeno simple syrup
  • club soda to fill your glass
  • a few thin slices of fresh jalapeno

Instructions

  1. Fill a tall glass with ice. Add the jalapeno simple syrup.
  2. Add club soda to fill the glass. Garnish with the fresh jalapeno slices.

Notes

  • Use as much or as little of the jalapeno simple syrup as you like.
  • Substitute orange simple syrup for the jalapeno!
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 20:10:342020-02-14 20:10:34Homemade Jalapeno Soda

Jalapeños: Some like it hot

February 14, 2020/in Peppers, Recipes /by Sales

Jalapeños: Some like it hot

By Daniel Neman, St. Louis Post-DispatchPublished 5:23 p.m. ET Sept. 11, 2019
CONNECTTWEETLINKEDINCOMMENTEMAILMORE
Cheddar jalapeño chicken burgers with guacamole,Cheddar jalapeño chicken burgers with guacamole, (Photo: Hillary Levin, TNS)

With due respect to Mrs. Gump, my mama always said life was like a box of jalapeños: You never know how spicy it is going to be until you bite into one.

And that’s the problem with jalapeños in general. You could have two of the peppers side by side, identical in every way. You bite into one and it produces a pleasant, faint tingle on your tongue, like fairy dust. Then you nibble on the other and it melts your ears.

Jalapeños are a most inconstant fruit. So why do we love them so much?

Because they are just that good.

In my youth, I occasionally used to eat entire jalapeños raw. We all do stupid things when we are young, and that was one of mine. I didn’t enjoy it, but I thought I should.

Fortunately, I am older and wiser now. I take my peppers in smaller doses. I also make absolutely certain to wash my hands thoroughly and then wash them again whenever I touch a jalapeño that has been cut open. That’s a mistake that you only make once.

I began my exploration of jalapeños by making one of my very favorite things, a green hot sauce that is overspilling with flavor and goes on everything from eggs to chicken to fish to even salads.

It’s simple to make, though it takes a little effort. What distinguishes this sauce from so many others is that it begins with a blend of green chilies — mostly serranos, but also jalapeños and Anaheims, to give layers of flavor to the heat.

But this isn’t an article about serranos, so I made a batch mostly out of jalapeños.

This version was brighter in taste, and sharper. It was also, um, impressively hot. Even so, it was so spectacular, so intriguingly flavored, so utterly addictive that two photographers and I made a healthy dent in the batch, even while complaining about the heat.

Still, next time I will go back to using more serranos and fewer jalapeños.

I also made Jalapeño-Cilantro Pickled Corn which, for all its fancy name, is just corn relish with a little bit of a kick, but not much.

What it does have is a delightful, fresh flavor, with just enough acid in the pickling liquid to give it a little bit of an edge. The taste is summery and mild, because it is a quick pickle (or as we like to call it around here, a quickle).

Some pickles can be harsh because they are over-pickled. But quick pickles, as the name suggests, are done quickly and are made in a weak brine. That allows the vegetables — in this case, corn, jalapeño and onion — to keep their flavors pure while still exhibiting an enjoyable tartness.

My next dish was a green harissa, which turns out to be almost entirely unlike a regular harissa.

Harissa is a staple of North Africa, a condiment used in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more. A red paste, it is fiery hot with a pleasantly smoky flavor.

Gjusta’s Green Harissa, on the other hand, is mild and earthy in taste. It is almost like a pesto, with chopped arugula, cilantro and parsley, plus garlic and a single jalapeño. No wonder it has so little heat.

But it does have a solidly satisfying flavor. Though green harissa is unlike red harissa, it is every bit as versatile. You can use it in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more.

I tried it with chicken, and it was terrific.

Because I was still hungry, I made Cheddar Jalapeño Chicken Burgers with Guacamole, in which the jalapeño is mixed into ground chicken before being formed into patties.

This is another case where the particular jalapeño was on the (very) mild side. But the burgers were marvelously flavorful because of all the other good things that were also mixed into the patties: onion, garlic, cilantro, cumin, paprika and shredded cheddar cheese.

You can’t go wrong with all of those ingredients blended into a chicken burger (for beef, I’d leave out the cumin and paprika), and it is even better when you top it with guacamole, a slice of red onion and sour cream.

And if you happen upon a jalapeño that actually has a kick to it, the burger would be better still.

I still wasn’t done, so I made an absolutely lovely side dish, Smashed Fingerlings with Jalapeños.

Here, the fingerlings (they’re small, finger-shaped potatoes) are first baked. While still warm, they are tossed in a simple vinaigrette made from olive oil, whole grain mustard and sherry vinegar (you could also use red wine vinegar, but the sherry vinegar makes it sublime).

The jalapeño is added at the end, in thin slices. It adds a nice little counterpoint of heat.

But frankly, the dish is glorious enough without it. If you don’t like it hot, just leave it out.

———

CHEDDAR JALAPEÑO CHICKEN BURGERS WITH GUACAMOLE

Yield: 4 servings

1 1/2 pounds ground chicken

1/2 cup finely chopped yellow onion

1/4 cup finely chopped fresh cilantro

2 garlic cloves, finely chopped

2 teaspoons chopped jalapeño

1 teaspoon ground cumin

1 teaspoon paprika

1/3 cup finely shredded cheddar cheese

Salt and pepper

4 hamburger buns, toasted

1/2 cup sour cream

1 cup guacamole

Lettuce, optional

Sliced red onions, optional

1. Prepare a grill for medium heat (or use a skillet with a little oil on it).

2. Transfer the ground chicken to a medium bowl. Add the onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and pepper. Using your hands, mix everything together. Make sure everything is evenly incorporated without overmixing the ground chicken.

3. Form the mixture into 4 (1/2-inch thick) patties. Cook burgers over medium heat until cooked through, 5 to 7 minutes per side. Serve each patty in a burger bun topped with sour cream and guacamole and any additional toppings needed.

Per serving: 597 calories; 32 g fat; 10 g saturated fat; 164 mg cholesterol; 34 g protein; 38 g carbohydrate; 5 g sugar; 7 g fiber; 1,239 mg sodium; 221 mg calcium

Recipe by whatsgabycooking.com

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 19:34:372020-02-14 19:34:37Jalapeños: Some like it hot

Honey Strawberry Jalapeno Cupcakes are a sweet treat

February 14, 2020/in Peppers, Recipes /by Sales

Honey Strawberry Jalapeno Cupcakes are a sweet treat

JULY 17, 2016 BY MELANIE ROBERTS2 COMMENTS

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias Jalapeño cupcake recipe idea

Strawberry-Jalapeno-and-PeanutButter-#SpreadTheHeat-cupcake

I know, I know what would a Sunday be without me sharing a delicious cupcake recipe. What can I say, I get bored on the weekends and love to spoil my family. So this week is no different and let me tell you, you are in for a very special treat.

#SpreadTheHeat-

I did my weekly grocery shopping and while I slandered through my Walmart I picked up all my meal plan items one by one while thinking what kind of special cupcake could I make. I picked up a few fresh strawberry pints, they will be out of season soon. I love to bring some home as often as I can and once I finished exploring our brand new produce department I saw this new Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread in the condiments aisle. Ding, ding, ding all my senses went off how awesome would it be to use the Fruit Spread in a cupcake?

#SpreadTheHeat-Walmart

It would be fruity, spicy, sweet, tangy and just right out delicious, at least that’s what went through my mind. This new flavor from Smucker’s Fruit and Honey sounded very promising in my recipe idea. Hello, who doesn’t like honey and fruit and well Jalapeno?

Strawberry-Jalapeno--#SpreadTheHeat

What a great combination, too bad Smucker’s came up with the Fruit Spread before I did. Totally could have been my idea, but I know they do an awesome job of producing fresh and delicious spreads I knew it would be great on just about anything from toast to my cupcakes and I even thought about using the Fruit Spread in a pork tenderloin meal, pretty versatile don’t you think?

This-is-what-you-need-Strawberry-Jalapeno-Cupcakes-#SpreadTheHeatStrawberry-Jalapeno--Cupcake-Recipe-card#SpreadTheHeatSmuckers#SpreadTheHeat-Cupcakes-PeanutButter-Frosting-Cupcake-#SpreadTheHeatsimple-#SpreadTheHeat-cupcake-

Oh my, this was the most delicious sweet and spicy cupcake I have ever had. I’m in love and I may or may not have eaten half the batch myself. The family raved about them as well. Totally a winner in our house and I encourage you to pick up a jar of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread and give these cupcakes a try and if you like feel free to substitute the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread with one of the other amazing flavors like the Concord Grape, Triple Berry or the  Blueberry Lemon! To switch the recipe up just a bit.

Strawberry-Jalapeno-Cupcake-with-PeanutButter-

Let me know what Smucker’s Fruit and Honey flavor you can’t wait to try in your cupcakes. I’d love to hear all about it, leave me a comment below.

Strawberry-Jalapeno-Cupcakes--#SpreadTheHeat

For more recipe ideas be sure to visit Smucker’s and to Earn $1.00 off Smucker’s Fruit & Honey Fruit Spread be sure to go here.

Strawberry-Jalapeno--Cupcake

FILED UNDER: BRUNCH SUNDAY, COLLECTIVE BIAS, FEATURED, RECIPE, SNACK TIME, SUNDAY BRUNCH

Post Signature - Melanie

About Melanie Roberts

Florida Blogger, German Descendant, Travel Addicted, Recipe Developer, Pet Enthusiast, Mom of Three.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 18:13:582020-02-14 18:18:44Honey Strawberry Jalapeno Cupcakes are a sweet treat

Jalapeno Popper Dip Recipe – Low Carb, Keto, THM S

February 14, 2020/in Peppers, Recipes /by Sales

Jalapeno Popper Dip Recipe – Low Carb, Keto, THM S

Published: Dec 8, 2016 · Modified: May 6, 2019

14156SHARES
  • Pinterest13860
  • Facebook264
  • Twitter
  • Yummly16
 Print Recipe  Jump to Recipe

This post may contain affiliate links which won’t change your price but will share some commission.

My Jalapeno Popper Dip Recipe is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.

A spoon lifting some of the jalapeno popper dip recipe. Cheese dripping down.

Jalapeno Popper Dip Recipe – Low Carb, Keto, THM S, Gluten-Free, Grain-Free

When the Giants are playing my husband sets everything else aside and plops on the couch for the 3-4 hours a football game takes. He works very hard so I’m ok with giving him this time to relax each week. When a game falls over dinner we eat appetizers and lounge in front of the tv. It’s fun for the kids and changes it up since we sit in the dining room as a family for dinner almost every night.

I made this jalapeno popper dip recipe with chicken because I had leftover cooked chicken but I think it would be excellent with steamed cauliflower too. Cauliflower has a mild enough flavor that it would work well with the other ingredients.

close

The dip mixture in a pie plate

I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy eating spicy food you can use a full cup and keep the seeds in for my jalapeno popper dip recipe.

Overhead shot of the Jalapeno Popper Dip Recipe

I made sure to remove each and every seed. And I still didn’t even try the jalapenos on top. Told ya I was a wimp. Last time my husband and I got Indian takeout for date night I could barely eat it. My mouth was on fire after the first bite. Next time I will remember to ask for mild everything.

overhead shot of the Jalapeno Popper Dip Recipe in a glass pie plate

 

Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

Jalapeno Popper Dip – Low Carb, Grain Free, THM S

Jalapeno Popper Dip is perfect for entertaining or when you just want finger food for dinner. It is creamy, cheesy, loaded with bacon, and has as much of a kick as you want.
 Print Recipe  Pin Recipe  Rate Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Appetizer, Dip
Cuisine: American
Servings: 8
Calories: 440kcal
Author: Taryn

Ingredients

Dip Ingredients:

8 oz cream cheese softened

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 – 1 cup jalapeno seeded and diced ***
  • 1/2 cup bacon crumbles
  • 4 oz cheddar
  • 1/4 tsp salt
  • 3 cups chopped cooked chicken or steamed cauliflower

Topping Ingredients:

  • 1 jalapeno thinly sliced and seeded
  • 4 oz cheddar
  • 1/2 cup bacon crumbles

Instructions

    • Preheat the oven to 350.
    • Combine the dip ingredients and spread in a pie plate.
    • Top with the remaining topping ingredients.
  • Bake for 30-40 minutes until hot and bubbly.

Notes

*** I’m a bit of a wimp when it comes to spicy food. I used 1/4 cup chopped jalapeno and it had a slight kick. I think I’m going to brave 1/2 cup next time. If you enjoy spicy food you can use a full cup and keep the seeds in.

Nutrition

Calories: 440kcal | Carbohydrates: 2g | Protein: 17g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 493mg | Potassium: 167mg | Fiber: 0g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 2.9mg | Calcium: 253mg | Iron: 0.7mg
Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 17:56:042020-02-14 17:56:04Jalapeno Popper Dip Recipe – Low Carb, Keto, THM S

CORN BATTERED PIMENTO JALAPENO POPPERS

February 14, 2020/in Peppers, Recipes /by Sales

CORN BATTERED PIMENTO JALAPENO POPPERS

Corn Battered Pimento Jalapeno Poppers

The older we get the more our precious time at home, together a family, matters. Whether we’re dancing to Robyn’s Dancing On My Own (which Ruthie used to dance to while we were sharing a body), sitting around the table painting or taking the sled for a spin around the block, we realize these moments are fleeting and try to make the most of them. Even if that means watching… sigh….sports.  And to say my husband enjoys sports would be a great understatement, so when there is an important game on (….are they all important? I don’t know) we are sure to hunker down with him on the couch and make the most of the down time.

A little birdie (aka the whole world) told me that a little thing called Superbowl is coming up soon… superwhaaaaaat? Just kidding guys. I don’t live under a rock but sometimes I wish I did. So what’s superbowl without snacks? A pretty boring time watching dudes in tights run around, that’s what.

Corn Battered Pimento Jalapeno Poppers

Snacks make sports worth watching, whether you’re the watcher or the tolerator, and snacking is something this family does RIGHT. No messing! And just because he’s watching the game, doesn’t mean Dada gets to shirk his kitchen duties. I’m not that nice! So I generally give him the monotonous job of peeling potatoes, chopping vegetables (“1/2inch! NO BIGGER!!”), battering snacks for frying, peeling the skin from blistered jalapenos… you know, the easy stuff that requires little attention so you can keep your eyes on that pigskin. So Dada and Ruthie took care of the dirty work for these delicious, crunchy, spicy and ooey-gooey poppers while I drank a beer with my feet up. How’s that for service? If your partner isn’t the cook in the family, give yourself a break by having them help with some simple, tedious prep.

Let me be the first to say, making these is a labour of love. Delicious, cheesy love. It is WAY easier to buy some from the frozen food section…but who knows what goes into those things. Every so often, it’s nice to put in the time and reap the rewards of a homemade pub classic.

Corn Battered Pimento Jalapeno Poppers

Corn Battered Pimento Jalapeno Poppers
makes 12 poppers

I used Hewitt Dairy’s Goat Yogurt instead of the usual cream cheese in these poppers. It provides the same creamy richness but has an amazing tang and flavour that boosts the usual jalapeno popper.

12 large jalapenos peppers
2 cups shredded mozzarella
1/2 cup sharp cheddar
1/4 cup Hewitts Dairy Goat Yogurt (3.5% milk fat)
1/4 cup pimento peppers
1 tbsp chopped cilantro
fresh ground pepper, to taste
1 1/2 cups masa harina*
2 cups water
1 tsp chipotle powder
1/2 tso salt
1/2 cup all purpose flour
2 qt neutral oil (I like canola or vegetable or corn)
Hewitts Dairy Goat Yogurt, for dipping
2 green onions, sliced thin (for garnish)

Turn oven on to broil and bring rack to top third of oven. Place jalapenos on a baking sheet or oven-safe skillet and broil, turning occasionally, until charred in places and blistering (about 8-10 minutes). Dump into a bowl and cover tight with plastic wrap for 10 minutes. Remove from the bowl and use a sharp pairing knife to gently peel the skin off the peppers without slicing through them. Cut a slit in one side of the peppers, being careful not to cut in half completely. You want to stuff them whole so you’re making an incision for that purpose. Set aside.

In a small bowl mix mozzarella, cheddar, yogurt, pimento pepper, cilantro and pepper. Divide into twelve equal portions and press into oblong masses. Stuff into your jalapenos, gently squeeze shut and set aside. Leftover cheese can be saved for your next mashed potato or potato skins or….whatever else you need pimento cheese for!

In a deep skillet or other heavy bottom, pan with high sides, add your oil and bring to a temperature of 375. Mix together your masa harina, water, chipotle, salt and water. Whisk together to combine. In another bowl, add the flour. Take your stuffed jalapenos, dredge in the flour  and shake off the excess, then coat in the masa batter, allowing the extra to drip off for a moment. Place in your hot oil and fry, turning once or twice, until golden brown. Place on a rack or paper towel lined plate to cool. Serve with a sprinkle of green onion and extra yogurt for dipping. Serve right away, hot from the oil.

*Masa Harina is a type corn flour, generally used to make corn tortillas or tamales, and can be found in some well-stocked grocery stores in the International Foods aisle or at your local Latin specialty store.

https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png 85 134 Sales http://texastitos.com/wp-content/uploads/2015/04/titos_logo.png Sales2020-02-14 17:35:402020-02-14 17:35:40CORN BATTERED PIMENTO JALAPENO POPPERS
Page 3 of 11‹12345›»

Search Our Site

More Articles

  • That Chick’s Cheese… It’s Gouda Good
  • Is Kombucha Good For You – Kombucha Health Benefits Guide
  • No Knead Artisan Pickle Bread
  • BEER CHEESE JALAPENO POPPERS
  • ROASTED RED JALAPENO PEPPER HOT SAUCE

Recipes

BEER CHEESE JALAPENO POPPERS

ROASTED RED JALAPENO PEPPER HOT SAUCE

Grill Up These Low-Carb Cheesy Jalapeno Hot Dogs

Address

Texas Tito’s Inc
1411 FM 1101
Suite A
New Braunfels, TX 78130
830-626-1123

© 2014 Texas Tito's. All rights reserved.
  • Facebook
  • Gplus
  • Twitter
  • Pinterest
  • Home
  • Online Store
  • About Us
  • Products
  • Recipes
  • Contact Us
  • News
Posting....
Scroll to top