1/2 lb Suet 2 lb Lean beef shoulder 1 lb Lean pork shoulder 3/4 c Flour 1 ts Salt 1/2 ts Pepper 3 ea Onions, chopped 6 ea Cl Garlic, minced, or 1 tsp. 1 1/2 qt Beef stock or canned beef br 4 ea Dried ancho peppers* 1 ea Dried pastilla pepper* 1 ea Dried casbel pepper* 1 tb Crushed cumin seeds or groun Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover w
How To make Original San Antone Chili's Videos
Best Chili Con Carne Enchiladas in San Antonio, Texas! Oscar's Taco House +Puffy Tacos!
Breakfast Chile Relleno San Antonio Style
This is a delicious, easy dish to prepare. Better yet, head to Aldaco's at Stone Oak and sample Blanca's Build Your Own Bloody Mary bar or have one of the BEST margaritas you've ever tasted.
Chili Queens of San Antonio
Somerset, Texas meeting: March 22, 2018 Dr. Judith Youngers describes the history of these charming, hard-working women and their produce sold in the street markets of early San Antonio, Texas
Author Marian Martinello presents San Antonio Chili Queen Research
Author Marian Martinello presented a book review on her research of the San Antonio Chili Queens. This was held in Menard TX on 4/17/2012 at the Menard Public Library. The Chili Queens sold their delicious foods in the San Antonio open air markets during the early part of the century. This was an enjoyable program by Ms Martinello. A copy of her book was presented to each participant.
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple. A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Episode 47 The San Antonio Chili Queens
In late 1800’s San Antonio, the plazas were busy marketplaces during the day. But at night, the Chili Queens took over. These ladies brought the exotic flavors of Mexico to the population of San Antonio. Music, laughter and the pungent aroma of chili con carne filled the air. From the greatest to the least, every citizen and tourist had to make a pilgrimage to see the Chili Queens and sample the food that would later become known as Tex-Mex. Learn more about this scene in the latest episode of Wise About Texas.