Dishes from the Wild Horse Desert: Norteño Cooking of South Texas by Melissa Guerra

  • Corn tortillas (page 11)

    from Dishes from the Wild Horse Desert: Norteño Cooking of South Texas Dishes from the Wild Horse Desert by Melissa Guerra

    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: masa harina
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Notes about Recipes in this book

  • Enchiladas, Northern style (Enchiladas Norteñas)

    • MollyB on August 05, 2019

      Great recipe! I love how it flips the standard enchilada ingredients around, having the meat in the sauce rather than in the filling. We often freeze half the sauce to have ready for a quick weeknight meal. You need to act fast when cooking this - have the sauce and tortillas hot, use a pre-heated platter, and have the broiler pre-heated, too. Then it's ready in 3 or 4 min.

  • Red sauce (Salsa roja)

    • MollyB on September 26, 2018

      This is my go-to salsa recipe that we make in summer when we have good tomatoes. It's easy to adjust the heat by varying the number of chiles you use. I prefer it with slightly less black pepper than called for.

  • Arbol chile sauce (Salsa de chile de arbol)

    • MollyB on September 26, 2018

      In my house, this recipe is known as the "too-hot salsa" - it is hot! It's very good, but you want it in very small doses. We treat it more like hot sauce than a salsa.

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  • ISBN 10 0764558927
  • ISBN 13 9780764558924
  • Published Mar 29 2006
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries United States
  • Publisher Wiley

Publishers Text

A rich collection of heirloom recipes and evocative copy convey the Norteno culture of southern Texas, which derives from the cooking of northern Mexico. Given the arid land and the great ranches that grew in the desert (the author's family has lived on the same ranch for over 200 years), the food is rich with meat barbecues, chile-spiced stews, rice and bean dishes.

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