Los Barrios Family Cookbook Tex-Mex Recipes from the Heart of San Antonio

Foreword As the food correspondent for ABC's Good Morning America, I'm always looking for new tastes and cuisines in different regions of the country, especially those that involve local culture. We went in search of big Tex-Mex cooking, which San Antonio is known for. I chose Los Barrios from the many Tex-Mex restaurants in the city because I fell in love with Diana Barrios Trevino and the entire Barrios family. They've survived a rocky start and difficult times, all the while remaining true to their family business and the home-style Tex-Mex food they serve. The dishes they have created contain amazing combinations and flavors that many people don't get to experience. I wanted the rest of the country to sample what I was tasting. I wanted people to realize that true Tex-Mex cooking isn't just fajitas and burritos. We did the segment from the Arneson River Theater on the Riverwalk. We were surrounded by mariachis and thousands of San Antonio fans. Diana brought platters and platters of enchiladas and tamales, and prepared a traditional Mexican dish that her mother makes, Pollo con Calabacita, a hearty home-style chicken dish with tatuma squash and oregano. After only a few minutes, my mouth began to water from the awesome aromas coming from the pot! Later that day, I went by Los Barrios with my then girlfriendnow wifeAlden. What began as a late-afternoon lunch turned into a true feast. I managed to taste almost everything on the menu, which is no easy feat! The whole Barrios clan joined us at the table to help polish off the great food. The more food they brought, the more people showed upour table just kept growing and growing. I felt right at home, because Los Barrios is all about family, and I now felt like a member of Diana's welcoming family. Now, with the Los Barrios Family Cookbook, I am excited to know that people across the country can easily prepare and taste all of the delicious dishes I experienced on my visit. Whether you like your food hot, medium, or mildand these recipes have it allyou'll love the food in this book. So go ahead, kick it up a notch San Antonio style! Emeril Lagasse Enchilada Gravy Sauce Makes 3 quarts 1 cup vegetable oil 2 cups all-purpose flour 1/4 cup chili powder 1 tablespoon ground cumin 1 tablespoon garlic powder 11/2 tablespoons salt 1/4 teaspoon pepper 2 quarts water 1. Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the flour burn. Stir in the chili powder, cumin, garlic powder, salt, and pepper and cook, stirring constantly, for 2 to 3 minutes. 2. Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes, then reduce the heat and boil gently for 15 minutes. Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with Chili con Carne (see page 115) and grated cheese. You can assemble them ahead of time and freeze them for future use. To serve, thaw them in the refrigerator, then heat in a conventional oven or the microwave. Homemade Corn Tortillas Corn and flour tortillas (see page 6) are a staple in our home. They are eaten with every meal and used in many different recipes. The tortilla is to San Antonio as the bagel is to New York. It is the third utensil: the knife, the fork, and the tortilla! Serve these with butter, and use them to mop up the flavorful sauces on your plate. Makes eight 4-inch tortillas 2 cups corn masa mix (see Note) 11/2 cups warm water 1. Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you wiTrevino, Diana Barrios is the author of 'Los Barrios Family Cookbook Tex-Mex Recipes from the Heart of San Antonio' with ISBN 9780375760976 and ISBN 0375760970.