ArnieTex
20 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.”
Turn Charro Beans into FRIJOLES PUERCOS with this recipe (Mexican Restaurant Refried Porky Beans)
A hearty Mexican‑style bean dish packed with pinto beans, chorizo, bacon, salt pork, hot dogs, pork skin, fresh veggies and three melty cheeses. Slow‑cooked for flavor, then finished with an immersion‑blended cheese sauce. Perfect as a side for carne asada, tacos, or served with warm flour tortillas.
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.
How to Cook Refried Beans & Eggs for Breakfast (4 Mexican Restaurant Recipes for Frijoles con Huevo)
Four tasty Mexican‑style tacos featuring pinto beans cooked to three different textures and scrambled or over‑easy eggs, finished with bacon, lard‑fried beans, and salsa on warm flour tortillas. Inspired by ArnieTex’s childhood farm meals.
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.
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.
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.
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.
Chicken Pozole Verde Recipe like the Best Mexican Restaurants
A hearty Mexican chicken pozole verde soup packed with tender chicken, bright green tomatillo‑poblano salsa, hominy, and fresh toppings like radish, cabbage, serrano peppers, cilantro, lime, and avocado. Perfect for a comforting dinner or weekend gathering.
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.
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.
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.
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).
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.
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 JUICY Pollo Asado Al Carbon w/ These 2 Tips
A traditional South Texas Pollo Asado prepared by spatchcocking whole chickens, seasoning with olive oil, salt, pepper, garlic and smoked paprika, and grilling over a dual‑zone charcoal fire with pecan and mesquite wood for smoky flavor. The result is juicy, char‑kissed chicken halves perfect for tacos, sandwiches or a hearty plate with rice and beans.
How to cook CABRITO ASADO
A traditional Mexican backyard grill recipe for tender, smoky cabrito (young goat). Lightly seasoned with oil, salt, pepper, and garlic, the meat is cooked low and slow over mesquite wood and lump charcoal for about three hours, then served sliced with salsa or in tacos.