What Is Tex Mex Paste Food
TEX-MEX PASTE SPICE UP YOUR LIFE. | 3 (1 TBSP) PACKS
Every great home cook needs a well-stocked pantry-that's just a fact! We think Tex-Mex Paste is essential, so add it to your collection today and enjoy it in your favorite Mexican recipes. Bold-flavored dishes await. Nutrition values are based on 1 packet.
Provided by HelloFresh
Categories main course
Time 1m
Number Of Ingredients 1
Steps:
- Tex-Mex Marinade In a large bowl, combine 1 packet Tex-Mex paste, 2 TBSP orange juice (mandarin juice is one of our favorites here-you could also use pineapple juice!), and 2 tsp lime juice. Add 10 oz protein (we love shrimp, chicken breast strips, diced steak, or diced pork); toss to coat. Let marinate for 30 minutes. Cook in a large pan over medium-high heat until protein is browned and cooked through and marinade is reduced and lightly charred.
- Tex-Mex Taco Filling In a large pan, cook 10 oz ground protein (we love beef, pork, turkey, or plant-based protein!) until browned and cooked through. Stir in 1 packet Tex-Mex paste until thoroughly combined. For an additional flavor boost, stir in 1 TBSP Southwest Seasoning. Use in tacos, burritos, or burrito bowls!
- Tex-Mex Citrus Pan Sauce In a large pan, combine 1 packet Tex-Mex paste, ¼ cup pineapple or orange juice, and a squeeze of lime juice. Cook over medium-high heat, stirring, until thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter. Spoon over your favorite protein (we especially love it on salmon and barramundi!). Serve with rice and fresh salsa for a quick and easy meal.
Nutrition Facts : Calories 50 kcal, Fat 3 g, SaturatedFat 4 g, Carbohydrate 0 g, Sugar 0 g, Protein 1 g, Fiber 1 g, Cholesterol 0 mg, Sodium 1590 mg, ServingSize 28
TEX-MEX SEASONING MIX
This spice mix goes together quickly and makes a great little gift to include with holiday greetings for neighbors and coworkers. They can mix it into chili and scrambled eggs, use it to season tacos and burritos, or add zip to a can of refried beans. -Tammy Rose, Danville, Arkansas
Provided by Taste of Home
Time 5m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons., To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup., To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through., Drain noodles; add to sauce and toss to coat.
Nutrition Facts : Calories 265 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
TEX-MEX SPICE
Store in a jar with a tight lid. Sprinkle over grilled or broiled meats. Add to chili, barbeque sauces, soups, casseroles, mashed potatoes, etc. From The Marlboro Country Cookbook.
Provided by flume027
Categories Low Cholesterol
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Store in a jar with a tight lid.
TEX-MEX HOT SAUCE
Make and share this Tex-Mex Hot Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 15m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
- Add the remaining ingredients and stir until combined.
- Heat mixture over medium high heat until it begins to boil.
- Continue to cook for about 3 minutes, stirring often.
- Remove from heat.
- When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
- If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
- When sauce has cooled sufficiently poured it into a sealed container and refrigerate.
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