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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Saveur

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August/September, 2003

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Tortillas(1) | appetizers(3) | beef(3) | dip(1) | dressing(2) | main(5) | misc(3)

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30 minute Mozzarella

(Saveur, August/September, 2003)

Making cheese at home is interesting and fun.
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Corn Tortillas

(Saveur, August/September, 2003)

You may cook these tortillas (then turn them into crispy taco shells or tortilla chips) or fry them as puffy taco shells.
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Enchurritos

(Saveur, August/September, 2003)

The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
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Fajitas

(Saveur, August/September, 2003)

Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
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Flour Tortillas

(Saveur, August/September, 2003)

When making these, remember that raw tortillas shrink a bit when they're cooked.
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Leeks Vinaigrette

(Saveur, August/September, 2003)

The subtly sweet flavor of the leeks adds a delicate dimension to this vinaigrette.
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Puffy Tacos

(Saveur, August/September, 2003)

The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
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Ralphie’s Special Tacos

(Saveur, August/September, 2003)

These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
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Sour Cream Nachos

(Saveur, August/September, 2003)

Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
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Tex-Mex Chile con Queso

(Saveur, August/September, 2003)

This Tex-Mex favorite is warm, gooey, and totally satisfying.
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Tex-Mex Flaming Cheese

(Saveur, August/September, 2003)

Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
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Thousand Island Dressing

(Saveur, August/September, 2003)

This thick, satisfying condiment has long been a favorite of salad lovers the world over.
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