Prep Time: 2.5 hours
Serves: 6-8 people

Ingredients for Texas Barbeque

1 Large sweet onion – diced
1 fresh jalapeno pepper – diced (remove seeds)
1 tablespoon minced garlic
1 Pork tenderloin – cut into cubes
2 lbs cubed beef stew meat
1 can Rotel diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Italian Seasoning
1 Bay leaf
1 cup beef stock
2 tablespoons canola oil
8 oz Jalapeno Jack Cheese (shredded)
1 package of large flour tortillas
Toppings: Salsa, Sour Cream, sauteed onions & peppers, etc.

Cooking Directions for Texas Barbeque

In a 6 quart pot, begin sauteing onions, jalapeno and garlic in 2 tablespoons oil.

Brown all the meat thoroughly.

Add in chili powder, ground cumin, and Italian seasonings.

Stir in 1 cup beef stock and 1 can Rotel tomatoes.

Cover and cook on medium heat (#5) for 1 hour.

Stir occasionally.

Uncover and cook an additional hour stirring occasionally.

Remove meat to a platter and break apart with a fork.

Return to the pot.

Heat flour tortillas according to package directions.

Serving Suggestions for Texas Barbeque

Spoon Texas Barbeque meat into the flour tortilla. Top with shredded jalapeno jack cheese, salsa, and whatever you normally like on fajitas.

Prep Time: 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

1 package of large flour tortillas
1 8 oz container of sour cream
1/2 diced onion
1 Family size bag of fresh Spinach
1 container fresh sliced mushrooms (optional)
2 tablespoons Butter
2 tablespoons Flour
Chicken stock
Salt & pepper to taste
Jalapeno-Jack cheese – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Heat oven to 350 F.

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach. Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13” x 9” pan by spraying with canola spray oil.

Preheat the tortillas according package directions. (I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave 30 seconds to 1 minute. You just want to soften them.)

On a plate, place a flour tortilla. Fill with a spoonful of the spinach and mushrooms. Top with Jalapeno-Jack cheese and roll. Place seem side down on the baking sheet. Try using a toothpick if they will not stay rolled. Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish Rice and Black Beans. This is a great vegetarian dish as well as very rich in nutrients. It takes darn good too!

Other serving suggestions: fill with crabmeat or small sauteed shrimp.

Many times we’ve had Grilled Chicken Fajitas; however, this night we had a Grilled Pork Tenderloin.  We sliced it thin and tossed around in the sautéed onions and peppers.   They were so tasty and a bit different than your typical restaurant fajitas.

Fajitas Ingredients

1 Pork Tenderloin
1 large sweet onion
1 large red bell pepper
2 cups shredded cheddar cheese
Prepared Guacamole
Salsa or Pico de Gallo
Sour Cream
Lime juice
Sliced Black Olives
Shredded lettuce
Diced tomatoes
Slices Jalapeno peppers
6-10 Flour Tortillas
2 Tablespoons butter or olive oil
Sea Salt, Tony’s Creole Seasoning and Garlic Powder

Preparation:

Prepare the charcoal grill. 

Season the pork tenderloin with sea salt, Tony’s and garlic powder. 

Grill the meat for approximately 45 minutes not directly over the heat. 

For more specifics about grilling meat, please see our Grilling Tips video or How to Grill a Steak video.

Slice onions and bell pepper. 

Heat a skillet to medium heat (#6) with melted butter or olive oil. 

Saute’ the onions and bell pepper stirring often.  Squeeze or sprinkle on lime juice.

Thinly slice the pork tenderloin. 

Heat the flour tortillas according to package directions.  I just heat in a toaster oven on a low toast setting. 

Place tortilla on a plate and begin to add all your favorite toppings. 
Try to keep the fillings to about 1 cup so that it all fits. 

Fold one end and then roll like a taco or burrito.  The folded end helps keep the filling from falling out as you eat from the other end.

Serving Suggestions for Fajitas

Serves well with a small salad, black beans or refried beans, and Spanish rice.