I'm a Pepper!
Welcome to Texas Cooking, where we celebrate all things jalapeño. I finally got around to making this peppery stew - Jalapeño Beef Stew. I just used a package of regular stew meat, although you can buy a pound of chuck roast and ask the butcher to cut it into cubes for you.
Did you see last week's newsletter Jalapeno Beef Stew?
→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
People have asked us for a taco recipe for years using Dr Pepper. It's a great marinade for flank steak creating a nice cola flavor. You can grill this and thinly slice the meat to create a taco platter for a party or tailgate. The avocado sour cream and pico de gallo are perfect compliments.
- 1 ½ pounds flank steak(
- 16-ounces Dr Pepper (real sugar variety)
- 4 cloves garlic, peeled
- 2 cinnamon sticks
- 2 tablespoons Texas Grill Blend
- 12 flour tortillas
- In a large bowl, combine the Dr Pepper, garlic cloves and cinnamon sticks. Add the flank steak and cover with plastic wrap for at least twelve hours. Let marinate in the refrigerator
- Prepare and light the grill, turning heat to medium high. Remove the flank steak from the marinade and pat dry with paper towels. Season both sides with grill blend.
- Grill the steak for three to four minutes, or so, on each side. Flank steak should typically be medium rare, otherwise it gets tough. Remove from grill and let rest for four or five minutes, covered loosely with foil.
- Cut the steak across the grain (right angles) into 1-inch wide slices, or thinner.
- Serve hot with tortillas, along with avocado sour cream and fresh pico de gallo.
- Makes 12 tacos.
Notes: Be sure to cook over high heat, as this caramelizes the sugar from the Dr Pepper.
Lone Star List
Here are some things that caught my eye this week!
- Mexican Please: Mexican Rice 2.0 recipe made with tomatillos, Two Sleevers: Low Carb Buffalo Chicken Casserole
- Tag Sale Tastes makes a Sour Cream Coffee Cake
- A Pleasant Little Kitchen: Slow Cooker Texas Chili
- Texas Standard: Head to the Texas Plains to witness Abilene's Renaissance
- My futile search for great Tex-Mex ribs
- MySA: Here's why a San Antonio couple named their daughter after an H-E-B cashier
- Marfa Public Radio: Bears roaming around West Texas!
- LA Times: Do you like celery? Grow your own!
- NYT Food: Whipping Up Chocolate Mousse Is Stressful. A Blender Makes It Easy.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter