El Paso Chile Company's Texas Border Cookbook: Home Cooking from Rio Grande Country

El Paso Chile Company's Texas Border Cookbook: Home Cooking from Rio Grande Country

by Park & Norma Kerr, El Paso Chile Company, Michael McLaughlin, Norma Kerr
     
 

Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas

Overview

Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland accessible to every home cook. Here you will find over 150 recipes — including old favorites and innovative dishes — guaranteed to please the most hot-headed "chile heads" and everyone else who loves Tex-Mex food.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
It may seem tired to talk of yet another form of regional American cooking, but the recipes of the Texas-New Mexico-Old Mexico hybrid known as New Southwestern cuisine are worth exploring for their natural mixing of the hearty and the exotic. A recipe for El Paso chile hamburgers, for example, combines standard ingredients like ground chuck and hamburger buns with chilies, jalapenos, and smoked jalapeno-lime mayonnaise. Native recipes like salpicon (shredded beef salad with chipotle dressing) and cream of green chile soup, along with a chapter on game cooking, set the book apart from other contenders in its Tex-Mex/Mexican/Chili Pepper cookbook subgenre. Less appealing, however, is the writing, which is sincere but at times cute and banal (``Opening a jar of one of our products is like taking a first bite; opening the pages of this book and heading for the kitchen we hope will make you really wnat to tuck in''). The Kerrs are founders of the specialty food company that gives the book its title; McLaughlin is the founding chef of the Manhattan Chili Company, a restaurant in New York City. Illustrations not seen by PW. (June)
Library Journal
Many of the recent titles on the cooking of the American Southwest have offered increasingly exotic interpretations of that cuisine; this latest addition has more in common with Jane Butel's early Tex-Mex Cookbook ( LJ 8/80. o.p.), with recipes for nachos, chilis, burritos, and other dishes most Americans think of as Mexican food. The tone is folksy and, although some ingredients lists are long, few recipes, even the more innovative ones, call for unusual or hard-to-find items. Recommended.

Product Details

ISBN-13:
9780688109417
Publisher:
HarperCollins Publishers
Publication date:
08/28/1992
Pages:
288
Sales rank:
1,151,522
Product dimensions:
8.00(w) x 8.00(h) x 0.97(d)

Read an Excerpt

El Paso Chile Company


By Park & Norma Kerr

HarperCollins Publishers, Inc.

Copyright ©2006 Park & Norma Kerr
All right reserved.

ISBN: 0688109411

red pork street tacos

makes 12 tacos

Tacos, like enchiladas, come in all forms, and though El Paso serves up plenty of the crisp, ground-beef-filled Tex-Mex restaurant kind, when the Kerrs get a taco craving we turn instead to this recipe. It is our attempt to re-create the street tacos sold by sidewalk vendors in Mexico City and elsewhere. It's a more informal taco, primitive and messy (but aren't they all?); and though you can tuck in a bit of lettuce, cheese, tomato, and salsa if you want, the fundamental flavors and textures of moist pork, rich red chile, and slightly chewy corn tortilla render such adornments unnecessary.

Ingredients:

3 cups Pork Deshebrada (page 130)
1½ cups braising liquid from the Pork Deshebrada
¾ cup finely minced onion
About 1 1/2 cups corn oil
12 6-inch corn tortillas

Instructions:

In a small saucepan over medium heat, combine the pork deshebrada and the braising liquid. Bring to a brisk simmer and cook, uncovered, stirring often, until the liquid has reduced and just coats the meat, about 7 minutes. Remove the pork from the heat and stir in the onions.

In a large skillet, warm about ½ inch of corn oil over mediumheat. Spread 1/12 of the pork mixture across the center of 1 corn tortilla and fold it in half. With the aid of a pancake turner, lower the taco into the hot oil. Hold it closed with the spatula until the tortilla has firmed enough to stay closed on its own. Repeat this with the rest of the pork mixture and tortillas, working in batches if necessary. Fry the tacos, turning them once, until they are crisp/chewy (the tortillas should not become hard), about 2 minutes per side. Transfer them to absorbent paper. The tacos can be kept warm in a 200ºF oven for up to 20 minutes if necessary.


grilled tuna with orange-chili marinade

serves 4

The simple marinade on these tuna steaks gives a sharp edge of flavor and a touch of color that make for very good eating, especially when accompanied by a generous dollop of Corn, Black Bean, and Roasted Red Pepper Salsa (page 7) or of Tropical Mango Salsa (page 8). This recipe also works for shark or swordfish steaks, and on the East Coast bluefish filets.

Ingredients:

½ cup fresh orange juice
½ cup packed cilantro (stems may be included)
1/3 cup red chile paste, homemade or commercial
¼ cup olive oil
2 garlic cloves, peeled and chopped
1 chipotle adobado, with clinging sauce
4 1-inch-thick tuna steaks (2½ to 3 pounds total)
2 cups mesquite wood grilling chips
Salt to taste

Instructions:

In a blender or a small food processor, combine the orange juice, cilantro, chile paste, olive oil, garlic cloves, and chipotle with its adobado. Blend until smooth. In a shallow nonreactive dish, combine the marinade and the tuna steaks and let them stand at room temperature, covered, turning them once or twice, for 1 hour.

Soak the wood chips in water for at least 30 minutes.

Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Drain the wood chips, scatter them over the grill stones or the coals and position a rack about 6 inches above the heat source. Cover the grill. When the chips are smoking, lay the tuna steaks on the grill. Baste them with any remaining marinade, cover the grill, and cook 4 minutes. Turn the tuna steaks and cook them another 3 to 4 minutes or until they are lightly browned but still pink at the center. Remove them from the heat, season them with salt to taste, and serve immediately.

Continues...


Excerpted from El Paso Chile Company by Park & Norma Kerr Copyright ©2006 by Park & Norma Kerr. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >