Discover borderland flavors
Welcome to the heart of El Paso cuisine! Get ready to explore trusted and informative recipes perfect for college students and anyone eager to dive into the delicious world of Borderland flavors. Let's get cooking with excitement!
Homemade tamales (red chile pork tamales)
Makes: ~24 tamales
Ingredients
For the filling:
2 lbs pork shoulder, cut into chunks
1 onion, quartered
3–4 garlic cloves
3 cups water or broth
6 dried guajillo chiles
4 dried ancho chiles
1 tsp cumin
1 tsp oregano
Salt to taste
For the masa:
4 cups masa harina (for tamales)
1½ tsp baking powder
1½ tsp salt
1⅓ cups lard (or vegetable shortening)
~3 cups warm broth
Other:
Corn husks (soaked in warm water 30 min)
Instructions
Cook the pork: In a pot, simmer pork, onion, garlic, and salt in water 1.5–2 hours until tender. Shred and set aside.
Make the chile sauce:
Remove stems/seeds from dried chiles.
Simmer in hot water 10 minutes to soften.
Blend with 1 cup of the chile water, cumin, oregano, garlic from the pork pot, and salt.
Mix the sauce into the shredded pork.
Prepare the masa:
Beat lard until fluffy (5 minutes).
In another bowl, mix masa harina, salt, baking powder.
Add dry mixture to lard alternately with warm broth until you have a soft, spreadable dough.
Assemble:
Spread 2–3 tablespoons masa onto the wide end of a corn husk.
Add a spoonful of pork filling.
Fold sides over, then fold bottom up.
Steam:
Stand tamales upright in a steamer.
Steam 1–1½ hours, until masa pulls away easily from husk.
Easy homemade enchiladas (red enchilada style)
Serves: 4
Ingredients
12 corn tortillas
2 cups shredded cooked chicken (or beef or cheese)
1½ cups shredded cheese (Monterey Jack or Oaxaca)
2 cups red enchilada sauce (homemade or canned)
½ cup diced onion (optional)
Oil for lightly frying
Fresh cilantro and sour cream to garnish
Instructions
Warm the tortillas: Lightly fry each tortilla in a bit of oil for 5–10 seconds per side to soften and prevent cracking.
Dip: Dip each tortilla in warmed enchilada sauce.
Fill and roll:
Place tortilla on a plate, add chicken and cheese.
Roll and place seam-side down in a baking dish.
Top: Pour remaining sauce over all enchiladas and sprinkle extra cheese.
Bake:
Bake at 375°F (190°C) for 15–20 minutes until cheese melts and bubbles.
Serve:
Add onion, cilantro, and sour cream on top.
Classic homemade tacos (ground beef or chicken)
Serves: 4
Ingredients
1 lb ground beef (or ground turkey or shredded chicken)
1 small onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp paprika
½ tsp oregano
½ tsp salt
Corn or flour tortillas
Toppings: shredded lettuce, cheese, tomato, cilantro, salsa, lime
Instructions
Cook the filling:
Sauté onion in a little oil 3–4 min.
Add beef and cook until browned.
Add garlic and spices; cook 2 minutes.
Add a splash of water if needed and simmer 5 minutes.
Warm tortillas:
Heat on a skillet or lightly char over a flame.
Assemble tacos:
Add meat, then top with lettuce, cheese, tomato, salsa, and lime.
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