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The Texas Cowboy Kitchen

Barbecued Quail Tamales With Avocado Cream

An owner of Tex-Mex restaurants in Austin and Dallas, Matt Martinez, Jr., loves to share his passion for what many fellow Texans consider the ultimate comfort food. He says Tex-Mex is the source of severe longings because our bodies crave that gratifying combination of carbohydrates and protein, offered in abundance in this easy recipe for perfectly simple chalupas.

The Texas Cowboy Kitchen

Makes 4 servings

2 cups Matt's refried Beans
8 crisp corn tostadas
2 cups shredded Monterey Jack cheese
3 cups chopped lettuce
1 cup coarsely chopped tomato
2 cups shredded brisket or chicken
Chopped white onion and freshly sliced
jalapeño for garnish

Preheat the oven to 375 degrees. Distribute refried beans evenly over each tostada. Top with cheese and bake until cheese melts. Remove from oven and top with lettuce, tomato, and brisket or chicken. Serve with garnishes.

The Texas Cowboy Kitchen

Matt Martinez, Jr.

The Texas Cowboy Kitchen

Matt's food roots are traced to the renowned El Rancho restaurant in Austin, where his grandpa opened the Capital City's first Tex-Mex eatery after fighting in Pancho Villa's army. Matt, who loves cooking in his cast-iron skillet, has become an ambassador for the cult-revered cuisine that is Tex-Mex by helping restaurateurs from countries as distant as Russia learn how to make this distinctive fare. “Tex-Mex is the fastest growing ethnic cuisine in the world!'' Matt crows. “Just look at London and Paris. There are more Tex-Mex restaurants in those cities than any other kind of Mexican restaurant.''

Matt's Refried Beans

1/4 cup bacon drippings
4 cups cooked pinto beans
Salt and pepper to taste

In a heavy skillet, heat the drippings until smoking hot. Add 1 cup of the pinto beans, heat for 1 minute, then carefully mash together with drippings. Lower heat and add remaining beans, cooking and mashing, 1 cup at a time, over low heat, until smooth.

Contact: Tammie Barker, (800) 851-8923, ext. 6921, tbarker@amuniversal.com

The Texas Cowboy Kitchen

Authors: Grady Spears with June Naylor
ISBN: 978-0-7407-6973-3
Format: Paperback with french flaps: 11 x 9, 228 pages
Price: $19.95 ($23.95 Canada)