Texas cooking is in a category of its own. It is bold, generous, deeply seasoned, and built around the kind of food that brings people together around a table without much fuss.
These twenty-seven recipes cover the full range of what Texas cooking actually looks like on a weeknight and on a weekend.
Every recipe here is worth making more than once.
1. Texas Smoked Brisket
Ingredients
- 1 whole beef brisket, 10 to 12 lbs, fat cap trimmed to about 1/4 inch
- 3 tablespoons coarse kosher salt
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- Yellow mustard for binding, about 2 tablespoons
- Wood for smoking, such as oak, hickory, or pecan
Instructions
Take the brisket out of the refrigerator at least an hour before cooking so it comes closer to room temperature.
Rub the entire surface with a thin layer of yellow mustard.
This acts as a binder for the rub and cooks off completely during smoking so it leaves no mustard flavor behind.
Mix the salt, pepper, garlic powder, onion powder, and smoked paprika together in a bowl.
Press the rub generously and evenly over every surface of the brisket, including the sides and the bottom.
Do not be timid with it.
The crust that forms from this rub during the long cook is called the bark, and it is one of the most important parts of a properly smoked brisket.
Set up your smoker for indirect cooking and bring it to a steady temperature of 225 to 250 degrees.
Add your wood and wait until the smoke runs clean and thin, rather than thick and white, before adding the meat.
Thick white smoke produces a bitter flavor on the surface.
Place the brisket fat-side up on the smoker grate.
Smoke at 225 to 250 degrees for about 1 to 1.5 hours per pound, which puts a 10 to 12 lb brisket at roughly 10 to 14 hours total.
Do not open the smoker unnecessarily.
Every time you lift the lid, you lose heat and add time to the cook.
At around the 165-degree internal temperature mark, the brisket will stall, meaning the temperature will stop rising for an extended period.
This is normal and is caused by moisture evaporating from the surface.
At this point, wrap the brisket tightly in unwaxed butcher paper or heavy-duty foil and return it to the smoker.
Continue cooking until the internal temperature reaches 200 to 205 degrees at the thickest point of the flat.
The true test of doneness is when a probe or thermometer slides into the meat with no resistance, like pushing through softened butter.
Remove the brisket and let it rest wrapped for at least 1 hour and ideally 2 hours before slicing.
This resting period is not optional.
It allows the juices to redistribute throughout the meat.
Slice against the grain into pencil-thick slices and serve immediately.
2. Texas Style Beef Chili
Ingredients
- 3 lbs beef chuck, cut into small cubes or coarsely ground
- 4 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 2 cups beef broth
- 1 can crushed tomatoes, 14 oz
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper, adjust to your heat tolerance
- Salt and black pepper to taste
- Shredded cheddar, sour cream, sliced jalapeños, and saltine crackers for serving
Instructions
Toast the dried chiles first.
Heat a dry skillet over medium heat and press each chile flat against the surface for about 20 to 30 seconds per side until they smell fragrant and darken slightly.
Do not let them burn or the chili will taste bitter.
Transfer the toasted chiles to a bowl, cover with boiling water, and let them soak for 20 minutes until completely softened.
Drain and blend the rehydrated chiles with half a cup of beef broth until completely smooth. Set aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef generously with salt and pepper.
Working in batches so you do not crowd the pot, sear the beef for about 3 to 4 minutes per side until deeply browned on the outside.
Remove each batch and set aside. Do not skip this step.
The browning creates deep flavor through the Maillard reaction that you simply cannot get by just simmering raw meat.
In the same pot, reduce the heat to medium and add the onion.
Cook for about 5 minutes until soft.
Add the garlic, cumin, smoked paprika, oregano, and cayenne and stir for a minute until the spices smell fragrant.
Return the seared beef to the pot along with the chile puree, crushed tomatoes, and remaining beef broth.
Stir everything together well and bring to a gentle simmer.
Cover partially and cook over low heat for 2 to 2.5 hours, stirring occasionally, until the beef is completely tender and falling apart and the sauce has thickened into a rich, deeply colored chili.
Taste and adjust salt, heat, and seasoning.
Serve in bowls with shredded cheddar, sour cream, sliced jalapeños, and saltine crackers.
Recipe 3: Chicken Fried Steak with Cream Gravy
Ingredients
- 4 cube steaks, approximately 6 oz each
- 1 and 1/2 cups all-purpose flour, divided
- 2 large eggs, beaten
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Neutral oil for frying
For the cream gravy:
- 4 tablespoons pan drippings or unsalted butter
- 1/4 cup all-purpose flour
- 2 and 1/2 cups whole milk, warmed
- Salt and a very generous amount of black pepper to taste
- Mashed potatoes and green beans for serving
Instructions
Set up your breading station.
In one shallow bowl mix one cup of the flour with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
In a second bowl whisk together the eggs and buttermilk.
Place the remaining half cup of plain flour in a third bowl.
Start by dredging each cube steak in the plain flour first and shaking off the excess.
This initial flour coating helps the wet egg mixture adhere better and creates a thicker final crust.
Dip each steak into the egg and buttermilk mixture,
Letting the excess drip off, then press it firmly into the seasoned flour on both sides.
Press it down hard and make sure every part of the surface is coated.
Let the breaded steaks sit on a wire rack for 5 minutes before frying.
This resting time helps the coating bond to the meat and prevents it from falling off in the oil.
Pour about half an inch of neutral oil into a large cast iron skillet or heavy-bottomed pan.
Heat over medium-high heat until the oil reaches 350 degrees or until a small piece of breading dropped in sizzles immediately and aggressively.
Fry the steaks two at a time for about 3 to 4 minutes per side until the crust is deeply golden and audibly crunchy.
Transfer to a wire rack and season immediately with a pinch of salt.
Never drain fried food on paper towels because the steam from underneath makes the bottom crust soft.
Pour off most of the oil from the pan, leaving about 4 tablespoons of the drippings.
Reduce the heat to medium and add the flour.
Whisk constantly for about 2 minutes until the mixture turns pale golden and smells slightly nutty.
Slowly pour in the warm milk a little at a time, whisking continuously so no lumps form.
Continue whisking and cooking for 4 to 5 minutes until the gravy thickens to a pourable but coating consistency.
Season very generously with salt and an almost aggressive amount of black pepper.
Texas cream gravy is supposed to be peppery.
Taste and keep adding pepper until it bites back slightly.
Serve each chicken fried steak smothered in cream gravy with mashed potatoes and green beans alongside.
Recipe 4: Texas BBQ Beef Ribs
Ingredients
- 4 lbs beef back ribs or short ribs, membrane removed from the back
- 3 tablespoons coarse kosher salt
- 3 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- Yellow mustard for binding
Oak or hickory wood for smoking - BBQ sauce for serving, optional but traditional Texas BBQ often skips the sauce entirely
Instructions
Remove the thin membrane from the back of the ribs by sliding a butter knife under it at one end, gripping it with a paper towel for traction, and pulling it off in one steady motion.
Removing this membrane allows the seasoning to penetrate the meat from both sides and prevents the ribs from curling during cooking.
Coat the entire surface of the ribs with a thin layer of yellow mustard.
Mix the salt, pepper, garlic powder, smoked paprika, and cayenne together and press the rub generously all over every surface.
Let the seasoned ribs sit at room temperature for 30 minutes while you get the smoker ready.
Set up the smoker for indirect cooking at 250 to 275 degrees with oak or hickory wood producing clean thin smoke.
Place the ribs bone-side down on the smoker grate.
Smoke for 3 to 4 hours until the surface develops a deep mahogany bark and the internal temperature reaches around 165 degrees.
At this point wrap the ribs tightly in unwaxed butcher paper and return them to the smoker.
Continue cooking for another 2 to 3 hours until the internal temperature reaches 200 to 205 degrees
And the meat pulls back from the bone ends by about half an inch.
A probe should slide into the meat between the bones with no resistance.
Let the ribs rest wrapped for at least 30 minutes before slicing between the bones.
Serve with or without BBQ sauce depending on your preference.
Recipe 5: Tex-Mex Beef Enchiladas
Ingredients
- 1 and 1/2 lbs lean ground beef
- 12 corn tortillas
- 2 cans red enchilada sauce, 19 oz each
- 2 cups shredded Monterey jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, sour cream, sliced jalapeños, and diced white onion for serving
Instructions
Preheat the oven to 375 degrees and grease a large baking dish.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and cook for 3 minutes until soft.
Add the garlic and stir for 30 seconds.
Add the ground beef and break it apart as it cooks for 6 to 7 minutes until no pink remains.
Drain excess fat.
Add the chili powder, cumin, smoked paprika, salt, and pepper and stir well.
Cook for another 2 minutes until the spices coat everything evenly.
Remove from heat and stir in about a third of the enchilada sauce and half the Monterey jack cheese.
Pour about a third of the remaining enchilada sauce across the bottom of the baking dish in an even layer.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 to 45 seconds or warming them directly in a dry skillet.
Warming makes them pliable and prevents cracking when you roll them.
Spoon a generous portion of the beef filling down the center of each tortilla.
Roll them tightly and place them seam-side down in the baking dish in a single snug layer.
Pour the remaining enchilada sauce evenly over the top of all the rolled tortillas, making sure every inch is covered so the tortillas do not dry out during baking.
Scatter the remaining Monterey jack and cheddar over everything.
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes until the cheese is melted, bubbling, and starting to turn golden at the edges.
Let sit for 5 minutes before serving.
Top with fresh cilantro, sour cream, sliced jalapeños, and diced white onion.
Recipe 6: Texas Pulled Pork Sandwiches
Ingredients
- 4 lbs boneless pork shoulder or pork butt
- 2 tablespoons brown sugar
- 1 tablespoon coarse kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 cup apple cider vinegar
- 1/2 cup water
- Oak or hickory wood for smoking or
- 1 teaspoon liquid smoke if using the oven
- Soft burger buns for serving
- BBQ sauce for serving
- Coleslaw for serving
- Pickles for serving
Instructions
Mix the brown sugar, salt, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and dry mustard to form the dry rub.
Pat the pork shoulder dry with paper towels and press the rub generously all over every surface, including the sides and bottom.
Cover and refrigerate overnight or for at least 4 hours.
The longer the rub sits on the meat, the more deeply the flavors penetrate.
If smoking, set the smoker to 225 degrees with oak or hickory wood.
Place the pork shoulder fat-side up and smoke for about 1.5 hours per pound or until the internal temperature reaches 200 to 205 degrees.
Spritz the pork with a mixture of apple cider vinegar and water every hour after the first two hours of cooking to keep the surface moist and help build the bark.
If using the oven, preheat to 275 degrees. Place the seasoned pork in a roasting pan with the apple cider vinegar and water in the bottom.
Cover tightly with foil and roast for 5 to 6 hours until the meat is completely tender and shreds effortlessly when pulled with two forks.
Let the pork rest for 30 minutes before shredding.
Pull it apart with two forks or your hands, discarding any large pieces of fat.
Toss the shredded pork with a few tablespoons of BBQ sauce and any juices that collected in the pan.
Serve on toasted buns with coleslaw, more BBQ sauce, and pickles.
Recipe 7: Skillet Cornbread
Ingredients
-
- 1 and 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar, optional but adds a slight sweetness that balances savory dishes
- 2 large eggs
- 1 and 1/4 cups buttermilk
- 1/3 cup sour cream
- 4 tablespoons unsalted butter, melted, plus 2 tablespoons for the skillet
- 1 cup shredded cheddar cheese, optional
- 1 can diced jalapeños, 4 oz, drained, optional
Instructions
Preheat the oven to 425 degrees. Place a 10 or 12-inch cast iron skillet in the oven while it heats.
Getting the skillet screaming hot before the batter goes in is what gives Texas skillet cornbread its signature crispy golden bottom crust.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until combined. In a separate bowl, whisk the eggs, buttermilk, sour cream, and melted butter together until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
A few small lumps in the batter are fine and expected.
Stir in the shredded cheddar and diced jalapeños if using.
Carefully remove the hot skillet from the oven using thick oven mitts.
Add the two tablespoons of butter and swirl it around so it coats the bottom and sides completely.
It will foam and sizzle aggressively which is exactly what you want.
Pour the batter into the hot buttered skillet immediately.
The batter will begin cooking around the edges right away.
Return the skillet to the oven and bake for 18 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Let it cool in the skillet for 5 minutes before slicing into wedges and serving straight from the pan.
Recipe 8: Texas Cowboy Beans
Ingredients
- 1 lb dried pinto beans, soaked overnight and drained
- 1/2 lb thick-cut bacon, diced
- 1 lb smoked sausage or kielbasa, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes with green chiles, 14 oz
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
Salt to taste - 6 cups water or chicken broth
Instructions
Cook the diced bacon in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, until the fat renders out and the pieces turn golden and crispy.
Remove the bacon with a slotted spoon and set aside on a plate, leaving the rendered fat in the pot.
Add the sliced sausage to the same pot and cook for about 3 to 4 minutes until browned on both sides.
Remove and set aside with the bacon.
Add the diced onion to the pot and cook in the remaining fat for about 5 minutes until softened.
Add the garlic and stir for 30 seconds.
Add the chili powder, smoked paprika, and cumin and stir for another minute.
Add the soaked and drained pinto beans to the pot along with the water or broth, diced tomatoes with their juices, brown sugar, apple cider vinegar, and black pepper.
Stir everything together and bring to a boil.
Reduce the heat to medium-low, cover partially, and simmer for 1.5 to 2 hours until the beans are completely tender and the broth has thickened and deepened in color.
Return the bacon and sausage to the pot and stir them through.
Taste and adjust salt, heat, and sweetness.
The beans should taste smoky, slightly sweet, slightly tangy from the vinegar, and deeply savory.
Serve in bowls with cornbread alongside.
Recipe 9: Chicken Fajitas
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs or breasts, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 3 tablespoons olive oil, divided
- Juice of 2 limes
- 3 cloves garlic, minced
- 1 and 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Warm flour tortillas for serving
Sour cream, guacamole, shredded cheese, salsa, and lime wedges for serving
Instructions
Combine the lime juice, garlic, chili powder, smoked paprika, cumin, garlic powder, onion powder, two tablespoons of the olive oil, salt, and pepper in a large bowl.
Add the sliced chicken and toss to coat every piece thoroughly.
Let it marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
The longer it marinates, the more flavor it absorbs.
Heat a large cast iron skillet or heavy skillet over the highest heat your stove produces until the pan is very hot and beginning to smoke.
This is one dish where you genuinely want the highest heat you can get because the char and caramelization on the edges are what make fajitas taste like fajitas and not just cooked chicken and peppers.
Add the remaining tablespoon of olive oil and the marinated chicken in a single layer.
Cook for 3 to 4 minutes without stirring so the first side develops a deep char.
Toss and cook for another 2 to 3 minutes until cooked through with charred edges.
Remove and set aside.
In the same pan, add the sliced peppers and onion.
Let them sit without stirring for about 2 minutes so the bottom develops color and char.
Toss and cook for another 2 to 3 minutes until just tender with visible charred spots.
Return the chicken to the pan and toss everything together for one final minute.
Serve sizzling straight from the pan with warm flour tortillas and all the toppings set out at the table so everyone can build their own.
Recipe 10: Tamale Pie
Ingredients
- 1 lb lean ground beef
- 1 can of black beans, 15 oz, drained and rinsed
- 1 can corn, 15 oz, drained
- 1 can diced tomatoes with green chiles, 14 oz
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the cornbread topping:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese, divided
Instructions
Preheat the oven to 400 degrees.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the onion and cook for 3 minutes. Add the garlic, chili powder, cumin, and smoked paprika and stir for a minute.
Add the ground beef and cook for 6 to 7 minutes, breaking it apart, until no pink remains.
Drain excess fat.
Stir in the black beans, corn, and diced tomatoes with their juices.
Season with salt and pepper and let it simmer for 5 minutes until the mixture thickens slightly.
Remove from heat.
In a bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk the egg, buttermilk, and melted butter.
Combine the wet and dry ingredients and stir just until a thick batter forms.
Fold in half the shredded cheddar.
Spread the cornbread batter evenly over the top of the beef filling in the skillet.
Scatter the remaining cheddar over the batter.
Bake for 20 to 25 minutes until the cornbread topping is golden, set in the center, and pulling away from the edges slightly.
Let it cool for 5 minutes before scooping and serving.
Recipe 11: Texas Style Beef Stew
Ingredients
- 2 and 1/2 lbs beef chuck, cut into large chunks
- 4 medium carrots, cut into large rounds
- 3 medium Yukon gold potatoes, cut into large chunks
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes, 14 oz
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- Fresh parsley for serving
- Cornbread or crusty bread for serving
Instructions
Pat the beef chunks dry and season generously with salt, pepper, smoked paprika, and chili powder on all sides.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in two batches to avoid crowding, sear the beef for 3 to 4 minutes per side until deeply browned on all surfaces.
Remove each batch and set aside.
The browning is the foundation of the entire stew’s flavor so do not rush it or skip it.
In the same pot, reduce the heat to medium.
Add the onion and cook for 3 minutes.
Add the garlic and stir for 30 seconds.
Add the tomato paste and stir it around the pan for about a minute until it darkens slightly and smells slightly caramelized.
Pour in the beef broth and diced tomatoes.
Add the Worcestershire sauce and dried thyme.
Stir everything together and scrape up any browned bits stuck to the bottom.
Return the seared beef to the pot and bring everything to a gentle simmer.
Cover and cook over low heat for 1 and 1/2 hours.
Add the potatoes and carrots, stir them in, cover, and continue cooking for another 30 to 45 minutes until the beef is completely tender and the vegetables are soft throughout.
Stir the cornstarch mixture into the stew and cook uncovered over medium heat for another 10 to 15 minutes until the broth thickens into a rich gravy.
Taste and adjust seasoning.
Serve in deep bowls with fresh parsley and cornbread or crusty bread alongside.
Tips for Cooking Texas Food the Right Way
The foundation of Texas cooking is patience.
The best dishes on this list, the brisket, the ribs, the pulled pork, and the pinto beans, all require time that cannot be rushed.
Trying to speed up a brisket or cook beans over high heat to save time produces results that fall short of what the dish is supposed to be.
Build the time into your day and the food will reward you for it.
Seasoning in Texas cooking is not timid. Salt, pepper, smoked paprika, cumin, chili powder, and garlic powder are used generously and without apology.
Under-seasoning is a far bigger mistake than over-seasoning in this cuisine.
If the rub on your brisket looks like too much, it is probably about right.
A cast iron skillet is the single most useful piece of equipment you can own for cooking this kind of food.
It holds heat evenly, goes from stovetop to oven without issue, creates a better sear on proteins than almost any other pan, and produces the crispiest cornbread bottom you will ever eat.
If you do not have one, it is worth investing in.
Ingredient Swaps Worth Knowing
Beef chuck can replace beef brisket in any braised or slow-cooked recipe and will produce a similar rich and tender result at a lower cost.
Chicken thighs and chicken breasts are interchangeable in every recipe that calls for either with thighs being more forgiving and staying juicier through longer cook times.
Any variety of dried chile can be substituted for another within the same general heat range.
Ancho chiles are mild and sweet, guajillo chiles are medium with a slight fruitiness, and pasilla chiles are medium with an earthy flavor.
Swapping within these will change the flavor profile slightly, but the dish will still work.
Pork shoulder and pork butt are the same cut sold under different names and are fully interchangeable.
Monterey Jack and Colby Jack are interchangeable in any recipe that uses either.
American cheese or Velveeta can be replaced with a combination of shredded cheddar
And a small amount of cream cheese for a real-cheese version of queso with similar melting properties.
Storage Tips
Smoked meats like brisket, pulled pork, and beef ribs store exceptionally well and actually improve in flavor after a day in the refrigerator once the smoke has had time to penetrate further and the juices have settled.
Store in airtight containers for up to four days or freeze for up to three months.
Reheat brisket wrapped in foil in a 300-degree oven with a splash of beef broth for about 20 minutes.
Chili, cowboy beans, and pinto beans all taste significantly better the following day and are ideal for making ahead.
Casseroles like the green chile chicken and tamale pie reheat well, covered in a 350-degree oven for 15 to 20 minutes.
Queso dip thickens as it cools and can be reheated in a saucepan over low heat with a splash of milk stirred in to restore its consistency.
Coleslaw keeps well covered in the refrigerator for up to three days, though it will soften slightly as it sits.