The Taste of Texas

by Mark R. Vogel

I wouldn't forgo the chili powder though, since this is chili con carne after all. By the way, there is a difference between chile (with an "e") powder and chili (with an "i") powder.

Chile (with an "e") powder is solely ground chile peppers. Chili (with an "i") powder is a mixture of chile powder and other spices such as cumin, coriander, garlic, etc. Chili powder can always be found in the spice section of any supermarket.

Achiote are the seeds of the annatto tree and the two names are often used interchangeably. Achiote can be found in the Goya section of your supermarket. Simply grind the seeds in a spice grinder.

CHICKEN FRIED STEAK

Texas' premier comfort food, chicken fried steak, has no chicken in it. It is called such because the steak is breaded and pan-fried much like fried chicken.

A descendant of the German dish wiener schnitzel, it is traditionally made with round steak. Top round is the most tender.

Heat a large heavy skillet and add at least a quarter inch of oil. The oil should be about 350 degrees. Pound the steaks with a mallet until they are half as thick.

Dredge each steak in the flour, then the egg, and then back in the flour. Press the steaks into the flour to ensure complete coverage and then shake off any excess.

Place them in the oil and pan-fry each side until golden brown. Remove them from the skillet and make the gravy. Pour out all but two tablespoons of the oil. Add two tablespoons of flour and cook the roux over medium heat, frequently whisking until it becomes golden brown in color.

Slowly pour in the milk, constantly whisking and cook until desired consistency. Season with salt and pepper and pour over the steaks. Happy trails cowboy!