Frito Pie Recipe
A recipe from John T Edge's new cookbook
from The Truck Food Cookbook, by John T. Edge
"Robb Walsh schooled me in the ways of Frito pie. This recipe, inspired by one in his The Tex-Mex Cookbook: A History in Recipes and Photos, recalls the Frito pie we ate one afternoon at Refresqueria Rio Verde. While we ate, Robb traced the history of the Frito pie back to Daisy Dean Doolin. She was the mother of C. E. “Elmer” Doolin, the man from Texas who introduced America to Fritos in 1932."
Makes 1 pie
1 single-serving bag (2 oz.) original flavor Fritos
½ cup chile con queso, or ½ cup grated cheddar cheese
½ cup Rio Verde Chili con Carne (recipe follows)
1 tbsp. chopped onion
5 pickled jalapeño slices, chopped
Cut open the bag of Fritos lengthwise down the side. Ladle in the cheese, then the chili. Top with the onion and jalapeño slices. Dig the good stuff out of the bag with a plastic spoon, occasionally wiping your hands on your jeans.
Rio Verde Chili con Carne
Inspired by Refresqueria Rio Verde
Makes 6 servings
2 lbs. beef chuck or blade, chopped
4 tbsp. chili powder
1½ tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
½ tsp. freshly ground black pepper
1 can (15 oz.) tomato sauce
1 cup beef broth
Brown the beef on all sides in a large skillet over medium-high heat, about 10 minutes. Add the chili powder, cumin, cayenne, salt, and black pepper, and stir to coat the beef. Add the tomato sauce and beef broth, reduce the heat, and let simmer, stirring occasionally, until the desired thickness is obtained, about 30 minutes. For a Frito pie, you want a viscous chili. The flavors will improve if the chili is made 1 day ahead. Store the chili, covered, in the refrigerator, but you already know that. Reheat slowly over low heat.