Cindy Kennedy's Posts Tagged 'wraps' (2)

When crisp mornings arrive and temperatures start to dip at night, it's time for Chile Colorado! This is not your classic "Texas" chili (note the spelling difference) with its tomato base (and no beans). Chile Colorado translates to red chile sauce and that's just what it is, with its color derived from a blend of dried chiles. When you see this on a Mexican or Tex-Mex menu, it's served con carne. I've added stew beef chunks to…

Here's a hearty Tex-Mex dish that you can make in a hurry or go all-out and feed a crowd. It has all the best in Mexican ingredients: pinto beans, salsa, and tortillas. For the "Tex" side, there's beef and the chili sauce, or gravy. When you see this brown sauce on any plate, you know you're north of the border and south of the Red River. It's about as "authentic" Tex-Mex as you can get. Without it gracing an entree at a…