On this episode of Moveable Feast with Fine Cooking, host Pete Evans joins “Rising Star Chef” Jason Dady and Chef Diana Barrios Treviño in San Antonio for a Tex-Mex feast. Their first stop is the Sanitary Tortilla Company, supplier of tortillas to more than 85 restaurants across Texas, for some handmade tortillas. Next Pete and Diana visit Bending Branch Winery to select some local wines for their meal. For dinner, Jason cooks up a roasted chile salsa, while Diana prepares her fresh salsa and one of the main dishes: puffy chicken tacos with a side of classic rice and beans. Jason’s main dish is steak fajitas with tomatillo-walnut mole, pickled pepperonata, and fresh tortillas. For dessert, Chef Jason prepares a delicious wood-fired strawberry crostata with ice cream.
San Antonio, TX, 306
Recipes from this episode
Corn or flour tortillas deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. The homemade chicken broth used in the recipe can be refrigerated and used within 3 to 4 days, or frozen for 4 to 6 months.
You can keep this zesty quick pickle in the refrigerator for up to 2 weeks.
If you can’t find blood orange vinegar, you can substitute lime juice or red wine vinegar.