Tex-Mex Archives - Cook with Lars

Chili Con Queso

ChefLars — Thu, 25 Jan 2018 01:54:47 +0000

A Little Personal History: On a cold Colorado winter night, there’s nothing quite like some piping hot cheese dip with chips and bread. Here’s my favorite ? Chili Con Queso CourseAppetizer, Side Dish CuisineTex-Mex EquipmentLarge Skillet, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Serving Bowls, Spatula, Wooden Spoon CostCheap Skill LevelSkillful Servings2 cups Prep Time10 minutes
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Lars’s Scorching Hot Sauce

ChefLars — Thu, 25 Jan 2018 01:14:47 +0000

A Little Personal History: What can I say, I love hot sauce with heat that builds to a crescendo few can handle. This variation took years to perfect. Quite by accident, during one of my creations, I needed it to be a little thinner, happened to be doing some Tequila shots with friends at the time, poured
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Chicken Burritos

ChefLars — Wed, 24 Jan 2018 01:44:06 +0000

A Little Personal History: There’s nothing like a good burrito to fill you up when your on the go. Here’s my favorite chicken burrito. Chicken Burritos In Mexico, meat and refried beans are frequently the only fillings. In the United States, however, burrito fillings may include a combination of ingredients such as Mexican-style rice or
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Pot Luck Chili

ChefLars — Tue, 23 Jan 2018 10:09:59 +0000

A Little Personal History: I love great beef chili. Always have, always will. My preference is the spicier the better. After years of trial and error, never knowing what kind of beef I’ll have on hand, here’s my award-winning pride and joy. Enjoy! Pot Luck Chili Chili con carne (Spanish pronunciation: [ˈtʃili koŋ ˈkaɾne];[1] English:
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Beef Fajitas

ChefLars — Tue, 23 Jan 2018 01:46:50 +0000

A Little Personal History: While living in Houston, TX, whether at cook-off festivals, bbq’s or tex-mex restaurants; fajitas were standard fare. The meat choices, seasonings, marinades and sides always made for a great meal Beef Fajitas While this recipe uses the traditional marinaded beef skirt steak, transforming even this tough cut of meat to succulent and
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Guacamole

ChefLars — Sun, 10 Sep 2017 20:11:29 +0000

A Little Personal History: Going all the way back to my high school years at Thacher, where avocados were in abundance (there was an avocado orchard), I’ve loved Guacamole. Here’s my favorite way of making, developed over years of trial and error. The secret’s in the hot peppers and sour cream. Description Guacamole sometimes informally referred to as
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Chili Cornbread Casserole

ChefLars — Fri, 27 Jan 2017 01:15:37 +0000

A Little Personal History: Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste
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Pico de Gallo

ChefLars — Fri, 30 Jan 2015 07:51:24 +0000

A Little Personal History: Pico de Gallo is one of my favorite Mexican salsas. Whether as a dip for chips, topping for salads, burritos, tacos, pizza etc. it’s one of my go to salsas. Pico de Gallo Pico de Gallo is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are used as
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