We had a lot of fabulous food at yesterday's picnic. We'll be asking everyone post their recipes (narrative descriptions/instructions) to this thread for everyone to see.
Frito Pie is a Texas tradition. It was available at every concession stand around when I was a kid. My mom, who has never been into cooking, fed us a whole lot of taco salad and frito pie (not too mention hamburger & tuna helper and tugboats).
Anyway, the recipe is really basic (from www.texascooking.com/recipes/Fritopie...):
With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.
· 3 cups Fritos corn chips
· 3/4 cup chopped onion
· 1 cup grated cheddar cheese
· 2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.
My presentation offered additional topper options cilantro, plain crema, chipotle crema and pickle jalapenos.
When I was growing up, my Mom used the Texas classic Wolf Brand Chili for frito pie. But alas, I cant seem to find Wolf Brand Chili in SF so I had to make it from scratch. My recipe varies, below is how I made the batch for the picnic
Rochelles Bowl of Red
4/5 Ground Beef
1 onion, chopped fine
chili seasoning (develop your own or buy a Texan-style brand like Carol Shelby)
Muir Glen chopped roasted tomatoes with green chilis (1 can per 2# of beef)
beer, as needed (Shiner Bock or Newcastle are good choices)
masa slury, as needed (masa & water, shaken can be added to thicken the chili)
Brown & drain the meat, sauté the onions.
Combine meat, onions, chili seasoning, tomatoes, beer.
Cook on stove top or crockpot until done (dark red).