Banh Xeo – Vietnamese Crepes
Vietnamese
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Whether it’s Texan barbecue, Tex-Mex or traditional ‘Deep South’ cooking, Texas food recipes are everywhere and have been heavily influenced by a number of different cultures and countries including German, Czech, British, African American, Creole/Cajun, Mexican, Native American, Asian, Jewish and Italian.
This is no surprise when you take into account the fact that Texas is the second largest US state (after Alaska) and its position just above Mexico. Indeed, it’s Mexico that has had one of the most profound influences on many Texas recipes, including our mouth-watering beef burrito with mexican rice and chipotle soured cream.
This dish is a classic product of the Tex-Mex style of cooking where the traditional methods of Northeastern Mexican cuisine (the heavy use of beef and extremely hot peppers) has been combined with American additions of sides including beans, rice and tortilla wraps. Mexican American cooks – the Tejano people (Texans of Mexican descent) – soon realised that their American customers wanted a full plate, rather than lots of small, individual serving that was so often seen across the border.
As America entered the 20th century, goods such as cheddar, jack and pimento cheese became much cheaper and much more readily available, so Tex-Mex evolved and took these on board too. Furthermore, there has always been a ranching culture throughout South Texas that spills over the border into Northern Mexico. Within this culture, beef, grilled foods and tortillas have always been common and very popular. Naturally then, these beef burritos have proven to be a staple and firm favourite when it comes to Texas food recipes.
Have you tried our delicious blue cheese-stuffed mushrooms yet? They make great use of our five seed mix (golden & brown linseeds, sunflower seeds, pumpkin seeds, chia seeds). This one is a nice and easy 3-step recipe and if you’ve ever been to Texas, you’ll know how much of a big hit and feature they are throughout Texas food recipes. This is thanks to the fact that pretty much every known edible mushroom will, at some point in the year, grow here in Texas. Some of the most popular used in Texas recipes include oyster mushrooms, morel mushrooms and chanterelle mushrooms. Delicious.
If we’re talking about the classics of Texas recipes then we can’t go without mentioning the pecan pie. This pie is a staple desert of the ‘deep south’ cuisine, making use of the native pecans that have always grown here. Archaeological studies have concluded that Native Americans in Texas were using pecans as long as 8,000 years ago.
A wonderful beef burrito with Mexican rice, full of flavour!
Add 3 tablespoons oil, muscovado sugar, fajita mix, lime zest with juice and a tablespoon of water in a bowl until smooth.
Coat the steaks with the marinade until well covered. Cover and set aside in the fridge for at least 1 hour.
In a small bowl mix together the soured cream, chipotle and Mexican oregano. Cover and refrigerate until required.
Place the tin of chopped tomatoes, onion and cumin in a jug and blend using a hand blender until a smooth paste is achieved.
In a large pan heat the oil over a medium heat and fry the rice until it begins to turn golden brown. Add the garlic, ¾ of chopped coriander and the juice of 2 lines, frying for a further 2 minutes.
Add the tomato mixture and mix thoroughly. Continue to cook for another few minutes, pour over the stock and add the salt. Stir. Reduce the heat and cover pan with tight fitting lid and leave to gently simmer until all the liquid has been absorbed and the rice is just cooked. Leave to stand for a further 5 minutes and then mix together thoroughly.
Set-aside until ready to serve.
To make the accompanying salsa finely chop the 4 tomatoes, red pepper, 4 spring onions. Place into a small bowl and mix in the remainder of the chopped fresh coriander and the juice of 1 lime. Season well with salt and pepper then mix together. Set aside until ready to serve.
Mix together the refried beans and the epazote leaves in a small pan and gently reheat.
Shred the lettuce and grate the cheese. Set aside until ready to serve.
Remove the steak from the marinade and fry over a medium high heat in a heavy based frying pan for about 3-4 minutes on each side, or to your liking. Wrap in foil and leave to rest for 10 minutes. Slice on the diagonal into finger thick slices. Rewrap in foil until ready to serve.
Dry fry the tortillas to warm through (or heat in a microwave). Bring to the table along with the burrito filling ingredients and build your burrito. Try a dollop of refried beans, a few strips of beef, a dollop of chipotle soured cream, a generous spoonful of Mexican rice, some of the shredded lettuce and a pile of Cheddar cheese. Fold in the ends and roll to wrap tightly. Cut in half and enjoy!
