Vianney Rodriguez is an award-winning food blogger, recipe developer and author of The Tex-Mex Slow Cooker and Latin Twist cookbooks. Vianney was recently named one of Southern Living Cooks of the Year.
Everyone loves brisket, a Texas staple. Texans — Tejanos — are especially obsessed. My beer-braised brisket is fork-tender, perfect for a crowd, and requires no babysitting. Place it in the slow cooker and go about your day. Your family will love it, and football fans will adore it! Using beer as the braising liquid immediately adds flavor to the meat — meaning you can get away with fewer ingredients total.
Migas are a breakfast favorite in every corner of Texas. I’ve taken the classic skillet migas and transformed them into a low-and-slow, cheesy migas casserole. Put on a pot of coffee, invite a few friends over, and enjoy this migas casserole for brunch. Most breakfast recipes that call for tortilla chips (huevos rancheros, chilaquiles, breakfast nachos, etc.) require poaching or frying eggs, too. Not so with migas casserole.