Tex-Mex means comfort food for Christmas Eve
Since families may scatter on Christmas Day to grandparents’, in-law’s, brother’s, sister’s, aunt’s or uncle’s homes, in Texas gathering them all on Christmas Eve for Mexican food is tradition.
After a candlelight service, concert or midnight mass, Tex-Mex comfort food makes for a much needed “long winter’s nap.”
Reduced stress Beef Enchiladas, Chicken Taquito Casserole, slow cooker posole or Frijoles Borrachos fill the house with joyous aroma.
Why dream of sugar plums when there’s Sopapilla Cheesecake.
Here’s wishing everyone Feliz Navidad. Just hope you remembered to order tamales in time to pick them up Christmas Eve morning. They’re great with a can of good chili.
EASY BEEF ENCHILADAS
1 32-ounce bag beef and cheese burritos, thawed
1 28-ounce can red enchilada sauce
1 10-ounce can tomatoes and green chiles
1½ cups shredded sharp cheddar cheese
Directions
1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with nonstick spray. In a medium bowl combine enchilada sauce, tomatoes and green chiles.
2. Pour a small amount of sauce into the prepared dish. Place burritos in the dish. Top evenly with remaining sauce, sprinkle with cheese.
3. Bake 30 minutes or until bubbly and cheese is melted. Makes 6 servings
CHICKEN CHIMICHANGA CASSEROLE
1½ cups cooked rice
1 cup frozen corn, thawed
1 10-ounce can green chile enchilada sauce
1 4 ounce can chopped green chiles
2 cups shredded pepper jack cheese, divided
4 frozen chicken cheese chimichangas
Directions
1. Preheat oven to 375 degrees. Grease a 9x7-inch deep casserole dish with nonstick spray.
2. In a large bowl combine rice, corn, enchilada sauce, green chiles and 1 cup cheese. Spread ¾ of the mixture evenly into prepared pan. Nestle chimicangas into the mixture and use the remainder to fill sides and gaps between chimichangas.
3. Cover with greased foil and bake 30 minutes or until taquitos begin to crisp. Uncover, sprinkle with remaining cheese and bake 10 more minutes or until cheese melts. Serve with picante sauce, sour cream and shredded lettuce.
PORK TENDELOIN POSOLE VERDE
2 tablespoons olive oil, divided
1 1½ -pound pork tenderloin cut in 1-inch pieces
1 medium yellow onion, chopped
2 tablespoons minced garlic packed in oil
2 cups chicken broth or stock
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 16-ounce jar salsa verde
1 4-ounce can chopped green chiles
1 28-ounce can white or yellow hominy, drained
Directions
1. Heat 1 tablespoon oil in a Dutch oven. Add half the pork and cook to brown on all sides. Repeat with remaining pork and set aside.
2. Add remaining oil into the pan. Add onion and garlic, cooking over medium heat until onion is translucent. Pour in broth and cook 1 minute scraping browned bits from the side.
3. Stir in pork with the juices, cumin, salt and pepper, salsa, green chiles and hominy. Simmer uncovered 25 to 30 minutes or until pork is tender.
4. Serve with diced avocados, sour cream and flour tortillas.
FRIJOLES BORRACHOS (DRUNKEN BEANS)
½ pound smoked pork neck bone
1 pound dry pinto beans, sorted, rinsed
1 12-ounce bottle dark Mexican beer
6 cups water
1 15-ounce can crushed tomatoes in puree
2 garlic cloves, crushed
1 medium white onion, chopped
1 – 2 fresh jalapenos seeded and chopped
1 tablespoon salt
Directions
1. Prepare slow cooker with liner. Place pork neck bones in cooker. Add beans, beer, water, tomatoes, garlic, onion, jalapeno and salt.
2. If needed, add more water to cover beans by 1 inch. Cook on low 8 hours, checking liquid at 4 hours.
3. Remove pork neck bones before serving. Makes 8-10 servings.
SOPAPILLA CHEESECAKE
1 8-ounce cans crescent roll dough
2 8-ounce packages cream cheese, softened
1½ cups sugar, divided
1 egg yolk
1 tablespoon vanilla
½ cup unsalted butter, melted
1 tablespoon cinnamon
Directions
1. Preheat oven to 350 degrees. With a stand mixer mixer or a hand mixer beat together the cream cheese, 1 cup sugar, egg yolk and vanilla until smooth.
2. Unroll 1 can dough and stretch into the bottom of an ungreased 9x13-inch glass baking dish pressing to seal perforations. Spread the cream cheese mixture over the dough.
3. Unroll the second can of dough on a lightly floured surface pressing the perforations together. Carefully place over the cream cheese mixture, checking to make sure the perforations are pressed together.
4. Pour melted butter evenly over the top. Combine the remaining ½ cup sugar and cinnamon; sprinkle evenly over the butter.
5. Bake 35 minutes. Cool 30 minutes before cutting into 3x4 bars to serve warm or refrigerate to serve later. Rewarm in microwave at 50% 10 seconds. Refrigerate any leftovers. Makes 12 servings.
This article originally appeared on Wichita Falls Times Record News: Tex-Mex means comfort food for Christmas
