ArnieTex
15 recipes converted from their YouTube cooking videos.
Red Fajita Marinade
A bold, Texas‑style red fajita marinade packed with orange, pineapple, lime juices, achiote, smoked paprika and a blend of spices. Perfect for skirt steak, chicken, pork or any protein you want to grill. Marinate, grill, and serve on warm tortillas with your favorite salsa for an authentic Tex‑Mex feast.
Award-Winning Texas Style Chili (Slow Cooker)
A slow‑cooker Texas‑style chili that won multiple awards. The recipe uses a balanced spice rub, optional seared beef for depth, a classic mirepoix‑style “mirua” for extra flavor, and masa harina to thicken without flour. Beans are optional for those who love the traditional Texas debate of “to bean or not to bean.”
How to Make Texas Chili (Award Winning Homemade Recipe)
A deep‑flavored, slow‑simmered Texas‑style chili made with ground beef, a custom spice blend, mirepoix, and masa harina for a perfect thickening. Follow ArnieTex’s award‑winning method—including high‑heat browning, deglazing, and a 3‑hour simmer—for a hearty, authentic bowl of red chili.
The Ultimate BIRRIA de Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen
A rich, slow‑cooked Mexican beef birria stew made with a blend of dried chiles, aromatic spices, and tender chuck roast, served in toasted corn tortillas with fresh cilantro, onion, lime, and optional melted Chihuahua cheese. Perfect for taco night or a comforting bowl of birria ramen.
REAL Texas Brisket Recipe (Cooked by a Texan)
A classic Texas‑style smoked brisket cooked low and slow on an offset stick‑burner smoker. The brisket is trimmed to a thin fat cap, seasoned with a simple salt‑pepper‑garlic rub, smoked at 250‑275°F, spritzed for moisture, wrapped in butcher paper with a touch of beef tallow, and rested before slicing. Perfect for a Sunday barbecue and serves a crowd.
How to make ELOTES
A step‑by‑step guide to making authentic Mexican street corn (elote) either grilled on the cob over charcoal or served in a cup. Includes buttery mayo, tangy lime, crumbled Cotija cheese, fresh cilantro and a smoky chili‑spice mix.
How Brisket is Really Smoked in Texas (on a Stick Burner)
A backyard Texas‑style smoked brisket cooked low and slow on a Lonear offset smoker, seasoned with a ketchup binder, WOW all‑purpose seasoning, American Pit Master brisket rub and a touch of turbinado sugar. After a long smoke, the brisket is wrapped in butcher paper, rested, then sliced for three classic serving styles: sliced brisket sandwich, chopped brisket sandwich, and brisket tacos (flour and corn tortillas).
This MEXICAN SMASHBURGER Recipe is the BEST of Both Worlds (Mexican Restaurant Style Hamburgesa)
A juicy smash‑burger that blends classic Tex‑Mex flavors with barbecue flair. Ground brisket beef is smashed on a scorching carbon‑steel griddle, topped with melted cheddar and Monterey Jack, crispy bacon, thin‑sliced ham, fresh lettuce, tomato, jalapeños, and a creamy lime‑garlic slather. Served on a soft bun, this burger delivers a perfect char, melt‑in‑your‑mouth texture, and bold flavor in every bite.
Easy Street Tacos Recipe - Taqueria Style Tacos de Bistec a la Plancha (Super Delicious)
Authentic South Texas street tacos made with thinly sliced chuck steak, caramelized onions, fresh cilantro, lime, and hot yellow corn tortillas. Served with red and green salsa and charro beans for a true Rio Grande Valley taqueria experience.
Red Chilaquiles Taco Recipe (How to Cook Mexican Chilaquiles Rojos for Breakfast)
A classic Mexican breakfast of crispy tortilla chips smothered in a bright red chili‑tomato sauce, topped with fried eggs, queso fresco, crema, and fresh cilantro. The dish can be customized with chicken, beans, avocado, or bacon for extra protein.
TEX MEX TORTA Recipe
A massive, flavor‑packed Tex‑Mex torta featuring char‑seared skirt steak fajitas, spicy Mexican sausage, and sweet ham, layered with grilled jalapeño‑bean‑cheese mix, creamy avocado, lettuce, tomato, and a drizzle of crema on a toasted bolillo bun.
Grill TACOS AL PASTOR Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe)
Authentic Mexican Tacos al Pastor made with a homemade adobo marinade, pork butt steaks grilled on skewers over charcoal, and a fresh tomatillo salsa. This recipe captures the street‑taco flavor with sweet pineapple, smoky char, and vibrant toppings.
Ground Beef for Tacos with some serious SIZZLE! 🌮
A fast, high‑heat skillet method for cooking 80/20 ground beef into a flavorful, slightly crisp taco filling. The technique keeps the pan scorching hot so the meat browns quickly, while a simple homemade taco seasoning adds classic Mexican flavor. Perfect for folded‑over crispy tacos that need a juicy, bite‑size meat topping.
How many times should you flip a steak? 🥩 🔥
A side‑by‑side demonstration of two grilling techniques for ribeye steak: the high‑frequency "flippity flip" method versus the classic single‑flip approach. Learn timing, flipping intervals, and temperature checks to achieve perfect char and juicy interior.
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
A hearty, slow‑simmered Tex‑Mex red menudo made with pork tripe, pork feet, a rich roasted guajillo‑chili sauce, and hominy. Served with lime, serrano, onion, cilantro and warm corn tortillas, this soup is a classic hangover cure and weekend breakfast favorite.