Recipe: Texas Chili

1.5 kilos Top Chuck Roast (I used an oyster blade roast) , cut into 1.5cm cubes vegetable oil 1 large onion, chopped 1 anaheim pepper, chopped fine (1 Jalapeno and 1 green Bullhorn chilli) 3 large cloves garlic, minced 5 Tbsp Real Chilli Powder … Continue reading

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Recipe: Black Beans

Ingredients 1 K black beans  (i get ‘em at Fiji Market in Newtown for cheap) 3 medium-to-small onions 2 jalapeno peppers, stem removed (Woolies usually) 6-7 cloves garlic salt Instructions 1. Soak the black beans 8 hours or overnight.  Discard liquid. … Continue reading

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Review: Agave Mexican Restaurant, Surry Hills

Props to Agave for being the first restaurant we’ve reviewed for Oz-mex.com that’s been bright enough to actually see what you are eating.  Izote and Baja Cantina (I usually get seated in the back patio) both serve in gloomy spaces … Continue reading

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Recipe: Breakfast Tacos

Some people call them Breakfast Burritos. To me, a Burrito is something made in a large flour tortilla that’s at last 9 or 10 inches (25-30cm) across, and rolled up into something quite thick.  It can be hand-held, but in … Continue reading

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Recipe: Texas Chorizo

In Australian butcher cases there is a cured meat sausage called chorizo, but sources tell me that its chorizo in the Portuguese style. In Texas breakfast tacos, chorizo is a spicy, so chili-laden that it’s brick red, uncured fine mince.  … Continue reading

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Cookbook Review: The Tex-Mex Cookbook

As detailed elsewhere, I’m not super concerned about “authenticity”.  Good food, cooked with heart and shared with friends, can be high-brow or low-brow and it just doesn’t matter. Robb Walsh seems to share my views.  He’s a Houston-based food writer, … Continue reading

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Recipe: Salsa Charra

For Roasting: 2-3 lbs Roma tomatoes 6-12 fresh jalapeno peppers 2 bunches garlic Other Ingredients Salt, to taste Roma tomatoes work best for this recipe. Cut and seeded, they have much more body and density than regular tomatoes. Their flat … Continue reading

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Brands

There was a specific set of questions that prompted me to start this blog. And as it often does with me, it started with a whinge. Me, on twitter, ironically noting that the bottom-of-the-barrel “Old El Paso” brand is somehow … Continue reading

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Recipe: Real Chili (Chilli) Powder

3 parts dried Ancho chillis (whole) 1 part dried New Mexico chilis (whole) 1 part dried Guajillo chiles (whole) 1 part dried Pasilla chillies (whole) 1 part whatever other dried chiles you have (whole) Place your whole chiles onto a … Continue reading

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Source: Mexico City Food Products

http://www.mexicocityfoodproducts.com.au/about.html When we were trying to find sources for our first Australian Cinco de Mayo party, we had a critical issue looming in front of us: Where are we going to get tortillas? Tortillas are the fundament of Mexican meals.  … Continue reading

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