Approximately three minutes after I arrived back in Texas, after 32 hours in New York, I started craving enchiladas again. It’s a disease. I really can’t explain it, except that there’s crack in the spices down here. At least.
In years past, I would answer these cravings with a visit to Lupe Tortilla, Chuy’s, Molina’s, or Juan in a Million. To name a few. Because there are about 100 within 10 miles of my house, and I visit them all regularly. Or I did. But not this year. This year, I’ve resolved to learn how to cook this stuff myself. Granted, it’s not super hard, and there are great shortcuts at my closest grocery store, aptly named “Fiesta”. But still. I’m learning. One thing that has inspired and saved me recently is my new Tex-Mex Bible, Mex-Tex.
It’s written by the son of the man who opened my favorite Mexican food restaurant in Dallas. And it’s basically all you need if you’re into learning how to create all things Tex-Mex. Here’s a tidbit from the book, which can be used and applied in a variety of recipes. I keep a jar of this at the ready.
3 Tablespoons plus 2 Teaspoons ground cumin
3 Tablespoons granuated garlic
2 Tablespoons salt
1 Tablespoon coarsely ground black pepper
Proteins, Carbohydrates and oils change the character of a spice. So you can cook a variety of things with the same seasoning, with different results. The spice mix responds best when it is slightly browned during the cooking process. It keeps well in an airtight container.
It’s so simple. But it’s key.
And as they say, first one’s free.
And now, I’m going to join a gym.