By Sarah Fertsch
Staff Writer
It’s officially the dog days of summer. The weather is hot, and we need to eat something that matches the seasonal vibe. Texas folks and ranchers everywhere know that when it’s hot outside, it’s time to cook up some Tex-Mex food. What is Tex-Mex, you ask? Well, this style of cuisine combines Mexican flavors with Texas staples. Nachos, salsa verde, enchiladas, quesadillas, and black bean bakes all qualify as Tex-Mex dishes.
When Texas became an official state within the United States, Anglo-Saxon ranchers settled in the territory to raise cattle. Mexican was already popular in the former-Mexican land, so the ranchers combined their recipes with Mexican flair, thus inventing Tex-Mex in the 1940s.
In South Jersey, most of our “Mexican” restaurants actually serve Tex-Mex. Chido Burrito in Northfield serves up delicious burritos, bowls, fish tacos and churros. The surf theme, indoor palm trees and tropical feel make any customer feel like they are vacationing close to the equator. If you are craving tostadas, elote, or mole, check out Tacos El Tio, El Tipico in Somers Point, or Agave Mexican in Ocean City.
Of course, if you enjoy hosting pool parties. Consider serving up Tex-Mex deliciousness. Pick up some staples like pinto beans, wheat tortillas, chili powder, pico de gallo, avocados, and onion. Tex-Mex food tends to be spicier than American classics, so make sure that your family/friends are comfortable trying something new. Here’s a recipe to make at home:
Tamale Pie
Ingredients:
- 1 corn muffin mix
- 1 can of creamed corn
- ½ cup of sour cream
- 1 cup of shredded cheddar
- 1 cup of shredded pepper jack
- 1 pound of ground beef
- 2 tsp of salt
- 1 tsp of chili powder
- 1 tsp of cumin
- ⅓ cup of red enchilada sauce
- ½ large white onion, diced
- 4 garlic cloves, crushed
- 2 large eggs
Tortilla chips for dipping
In a large bowl, mix by hand corn muffin mix, sour cream, eggs, and corn. Preheat the oven to 400 degrees.
Spray a pan with nonstick spray and transfer muffin mixture into the pan. Bake for 20 minutes until it’s golden-brown. Let cool for five minutes.
In a large skillet with a dime-sized portion of olive oil, brown ground beef for six minutes over medium heat. Add garlic, onion and spices. Cook down for another three minutes.
Drain the fat and let the skillet continue to simmer on low heat. Poke holes in the cornbread and pour enchilada sauce on top. Add beef mixture on top of the cornbread, then cheese.
Cover with aluminum foil and bake for 15 minutes, then uncover and broil until cheese is melted for another five minutes.
Let cool and scoop onto plates with tortilla chips. Enjoy!
