Best 4 South By Southwest Recipes

**South by Southwest: A Culinary Journey Through Texas, New Mexico, and Arizona**

Southwestern cuisine is a vibrant and flavorful blend of culinary traditions from Texas, New Mexico, and Arizona. This unique regional cuisine is characterized by its use of fresh, local ingredients, bold spices, and a touch of heat.

This article presents a delightful selection of Southwestern recipes that capture the essence of this exciting cuisine. From the classic Texas-style chili and enchiladas to the aromatic New Mexican posole and flavorful Arizona chimichangas, these recipes offer a taste of the Southwest's diverse culinary heritage. Each dish is carefully crafted using authentic ingredients and traditional techniques, ensuring an unforgettable dining experience.

**Recipes**:

- **Texas-Style Chili**: This hearty and comforting chili is packed with ground beef, beans, tomatoes, and a blend of spices. It's perfect for a cold winter day or a casual gathering.

- **New Mexican Posole**: This traditional New Mexican stew is made with hominy, pork, and a flavorful broth. It's often served with toppings like avocado, cilantro, and lime.

- **Arizona Chimichangas**: These deep-fried burritos are filled with your favorite Mexican ingredients, such as shredded chicken, beef, or vegetables. They're served with a variety of dipping sauces.

- **Enchiladas**: These classic Mexican dishes are made with corn tortillas filled with various fillings, such as cheese, beans, or meat. They're then topped with a flavorful enchilada sauce and baked.

- **Tres Leches Cake**: This light and fluffy cake is a popular dessert in many Latin American countries. It's made with three kinds of milk (evaporated milk, condensed milk, and whole milk) and topped with whipped cream.

Here are our top 4 tried and tested recipes!

SOUTH BY SOUTHWEST

South by Southwest image

The following 4 recipes are meant to be served together as a complete meal, but of course, each can be prepared and served individually. If you plan to make them together as a meal, the Scallion Butter should be prepared first, as it needs to refrigerate. Then move on to the Skillet Corn Bread and Red Bean, Squash and Okra Stew, which can both cook while you are preparing the Garlicky Greens.

Provided by Food Network

Categories side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 43

Ingredients

6 scallions, top 2 inches of green removed
2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops)
6 tablespoons chopped fresh parsley leaves
6 tablespoons toasted sesame butter or tahini
3 tablespoons lemon juice
1 teaspoon minced fresh ginger
2 cups cornmeal
1 cup whole wheat pastry flour
1 cup unbleached white flour
3 tablespoons baking powder
2 cups soy milk
1/2 cup canola oil
1/2 teaspoon sea salt
1/3 cup maple syrup
3 tablespoons olive oil
3 cups dried red beans, soaked overnight
3 bay leaves
2 tablespoons sea salt
3 tablespoons olive oil
1 large onion, diced 1/2-inch
2 large carrots, diced 1/2-inch
4 stalks celery, diced 1/2-inch
2 small butternut squash, skinned and diced 3/4 inch
1 small red bell pepper, diced 1/2-inch
1 small green bell pepper, diced 1/2-inch
1/4 jalapeno pepper, minced (about 1 teaspoon)
1/4 cup minced garlic
4 cups diced okra or zucchini, 1/2-inch cubes
1 tablespoon chili powder
3 tablespoons dried sage
1 teaspoon crushed red pepper flakes
1 small (6-ounce) can tomato paste
2 cups canned whole tomatoes with juice
2 cups water or vegetable stock
1/4 cup tamari
1 cup minced cilantro leaves
1 bunch kale, trimmed, sliced diagonally into 1/4-inch strips (about 10 cups)
1 bunch collard greens, trimmed, sliced diagonally into 1/4-inch strips, (about 10 cups)
2 tablespoons olive oil
1/2 cup minced garlic
1 large onion, sliced thin (about 2 cups)
1/2 tablespoon sea salt
2 tablespoons tamari

Steps:

Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and refrigerate for 2 to 3 hours before serving.
Preheat oven to 400 degrees F.
Sift cornmeal, flours and baking powder into a large bowl. Mix well.
In a separate bowl, whisk together the soy milk, oil, salt, and syrup. Pour the wet ingredients into the dry, stirring just until the dry ingredients are moistened.
Oil an 11-inch round cast iron skillet with the olive oil. Over high heat, heat the oil until it starts to smoke. Pour the batter into the heating skillet. Bake approximately 40 minutes, or until the cornbread is firm to the touch and a toothpick comes out clean. Let cool before slicing.
Drain and rinse the beans. Place the beans in a medium saucepan with the bay leaves and add enough water to cover the beans by 1-inch. Cover and bring to a boil, then reduce the heat and simmer for 35 minutes. Add 1 teaspoon of salt in the last 5 minutes of cooking. Beans will still be tough. They will complete their cooking in the stew. Reserve both the beans and the cooking juices while completing the preparation of the stew.
Over medium to high heat in a large pot heat the oil, onions and carrots, cook until softened, about 5 minutes. Add the celery, squash, bell peppers, jalapeno, and garlic, cook 5 minutes more. Add the okra, spices, remaining salt, and the tomato paste.
In a food processor, puree the whole tomatoes with their juice until you have a tomato soup-like consistency. Stir the tomato mixture into the vegetables. Add the beans, the bean cooking juice, and the water or vegetable stock. Cover and simmer until beans are tender, about 20 minutes. Add the tamari and cilantro. Serve hot.
Steam the greens about 2 to 3 minutes in a steamer basket. Set aside.
Heat the oil and garlic in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the cooked greens and salt, tossing with the onions and garlic, cook until greens are softened, about 3 minutes. Sprinkle with the tamari and serve hot.

SOUTH BY SOUTHWEST STEW

SOUTH BY SOUTHWEST STEW image

This southwest style stew is a great on a cold winter day and is a delicious alternative to chili. It can be made in a large slow-cooker or on the stove in a large stockpot. It is very easy to make and serves a crowd. Great for game day!

Provided by Teresa G. @sokygal

Categories Other Main Dishes

Number Of Ingredients 12

Ingredients

1 1/2 pound(s) ground beef
1 pound(s) ground pork
1 large onion, diced
2 can(s) whole tomatoes, (14.5 oz. cans) cut up in can with kitchen shears
1 can(s) Rotel (tomatoes with green chilies)
1/2 jar(s) fire roasted red peppers, chopped (1 cup)
1 can(s) corn, whole kernel
2 package(s) taco seasoning mix
1 package(s) ranch dressing mix
1 can(s) black beans
1 can(s) light red kidney beans, red beans or pinto beans
- garnishes (sour cream, cheese, chives, tortilla chips, corn chips, sliced jalapenos, sliced black olives, sliced green onions)

Steps:

In a large skillet, brown ground beef, pork and onions; drain well.
Pour cooked meat into large slow cooker or large stock pot.
Add all ingredients except beans, stir well to combine.
Add beans, including the liquid from the cans; stir well.
For slow cooker, put lid on, cook for 3 hours on high or 6 hours on low setting. For stockpot, bring to boil, reduce heat, cover and simmer, stirring occasionally, For 45 minutes or up to 3 hours.
Serve garnished with cheddar cheese or queso fresco, thinly sliced jalapenos, sour cream, diced or sliced avacado, sliced green onions and/or corn chips.
Refrigerate or freeze leftovers.

EASY SOUTHWESTERN CHICKEN

Easy Southwestern Chicken image

Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!

Provided by Martha C.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons ground cumin
2 teaspoons garlic salt
2 teaspoons ground dried chipotle pepper
2 teaspoons paprika
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans
1 (8 ounce) can whole kernel corn
2 pounds skinless, boneless chicken breast meat - cut into cubes
1 tablespoon olive oil
1 small red onion, diced
1 cup uncooked instant rice
1 cup grated Cheddar cheese

Steps:

Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
Put chicken in the bag with the remaining seasoning; shake to coat.
Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g

SOUTHWEST STEAK

Southwest Steak image

Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Steps:

In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly affect the final dish. Whenever possible, use fresh, locally-sourced ingredients.
Season to Taste: Don't be afraid to adjust the seasonings in a recipe to your own taste. Taste the dish as you go and add more salt, pepper, or other spices as needed.
Don't Overcrowd the Pan: When cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sear.
Let Meat Rest Before Slicing: When cooking meat, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

The recipes in this article offer a delicious and diverse exploration of the vibrant flavors of the South by Southwest region. From the classic comfort food of chicken and dumplings to the bold and spicy flavors of shrimp and grits, there's something for everyone to enjoy. Whether you're a seasoned cook or just starting out, these recipes are sure to inspire you to create delicious and memorable meals.