To assemble the enchiladas, heat 1/2 inch of oil in a large skillet over medium-high heat and heat to about 300 degrees. Quickly fry each tortilla until just softened, about 30 seconds, and ...

The State Fair of Texas was canceled this year, but don’t mess with Tex-Mex. Widely beloved and wildly misunderstood, the label “Tex-Mex” dates back to the 1960s, but the cuisine’s ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed. But you’ve got to shake it up every now and again to keep flavors ...

Place butter, lard or oil in a large saute pan over medium heat. When hot, add the cumin and saute for 1 minute. Add the garlic and saute 1 additional minute.

Enchiladas offer a more “saucy” version of the humble, folded taco. This Tex-Mex dish made with rolled tortillas is one I first made years ago for my youngest son, a teenager, at the time, who ...

Shredded lettuce, chopped fresh tomato and sour cream are easy garnishes, but you also could throw on a few pickled jalapeños or chopped onion. Tex-Mex Cheese Enchiladas with Chili Sauce. For filling ...