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Recipes with chili powder

6 recipes that use chili powder, with photos, step-by-step instructions and cook times. The quickest, Tex-Mex beef fajitas, takes 40 minutes. It is most often cooked with cumin, garlic and onion.

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Tex-Mex beef fajitas

Fajitas started with the vaqueros of the Rio Grande Valley, who were paid partly in the tough skirt steak, and they became a Tex-Mex restaurant hit in Houston and Austin in the 1970s, carried to the table on a hissing iron platter. The steak is marinated in lime, garlic and cumin, seared very hot and sliced thinly against the grain, then wrapped in flour tortillas with charred peppers and onions. Chef's tip: slice across the grain; with skirt steak that one detail decides whether it is tender or chewy.

40 minAmericanMeat
by KrazyBadal 0 views

King Ranch chicken

King Ranch chicken is the layered casserole every Texan has eaten at a potluck, baby shower or after a funeral, named, without any proof, after the famous ranch in South Texas. Corn tortillas are layered like lasagne with shredded chicken, peppers, tinned tomatoes with green chiles, a creamy sauce and lots of cheese. This version makes the sauce from scratch instead of tinned soup. Chef's tip: lightly fry or toast the tortillas first so the layers hold up instead of turning to mush.

75 minAmericanChicken
by KrazyBadal 0 views

San Antonio puffy tacos

The puffy taco is San Antonio's own: a ball of fresh corn masa pressed flat and dropped into hot oil, where it puffs into a light, crisp, hollow shell, then shaped into a U and filled with seasoned beef mince, lettuce and tomato. Family-run Tex-Mex restaurants on the West Side have served them since the 1950s, and the city's baseball team even has a puffy taco mascot. Chef's tip: as soon as the dough puffs, press a spatula into the middle to make the fold, before it sets.

70 minAmericanMeatGluten free
by KrazyBadal 0 views

Arizona chimichangas

Tucson and Phoenix both claim to have invented the chimichanga, and the story told in Tucson is of a cook who dropped a burrito into the fryer by accident and swore in Spanish. It is now a staple of Arizona Mexican diners: a flour tortilla wrapped around shredded beef and beans, fried golden and crisp, then topped with guacamole and soured cream. Chef's tip: roll the burrito tightly and fry it seam-side down first so it seals and doesn't open in the oil.

170 minAmericanMeat
by KrazyBadal 0 views

Navajo tacos

Navajo tacos, also called Indian tacos, are what the queues are for at powwows, state fairs and roadside stands across the Navajo Nation and the Four Corners. A freshly fried, crisp-edged fry bread is piled with beef and pinto bean chili, shredded lettuce, tomato, onion and cheese, and eaten with a knife and fork. Chef's tip: make the chili first and fry the bread last, so it is still crisp when the toppings go on.

65 minAmericanMeat
by KrazyBadal 0 views

Texas chili pie

Chili pie is Friday-night-lights food across Texas, sold at high-school football concession stands, rodeos and the State Fair in Dallas: a heap of crunchy corn chips smothered in hot beef chili, grated cheese and raw onion, sometimes served right in the split chip packet. Making the chili from scratch turns it into a proper meal. Chef's tip: add the chili just before eating, because the chips should still crunch under the sauce.

65 minAmericanFast FoodGluten free
by KrazyBadal 0 views

Goes well with chili powder