Motivation/Inspiration
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Ultimate Frito Pie Recipe: Texas Comfort Food Classic
Alright, buckle up, y’all! Here’s the next Mullethead and Hambone adventure, complete with Frito Pie frenzy and a recipe that’ll make your taste buds do a two-step.
Frito Pie Fiesta: San Antonio’s Savory Showdown
The sun beat down on Mullethead’s cherry-red Chevy pickup as it rumbled through San Antonio’s streets. Mullethead, sporting his signature mullet that defied gravity, gripped the steering wheel. Beside him, Hambone, always the analyst, scrolled through his phone.
“Man, I’m craving a Frito Pie,” Mullethead announced, his voice a low rumble. “But how and where do we find the best one?”
Hambone looked up, his brow furrowed. “That’s a philosophical question, my friend. A culinary enigma. We need to consider the origin.”
The Frito Pie’s Humble Beginnings
“Origin, why?” Mullethead raised an eyebrow. “It’s Fritos, chili, and cheese. What’s to originate?”
“Well,” Hambone began, adjusting his glasses, “some say it started in a Santa Fe Woolworth’s lunch counter in the 1960s. Others swear it was a Texas invention, born in a humble general store. The most likely origin is San Antonio, TX., where Fritos originated. The mother of Fritos creator C.E. Doolin, Daisy Dean Doolin, is credited with inventing Frito pie in San Antonio, Texas in the 1930s. She reportedly first made the dish in 1932. She poured canned chili—meat, onions, tomatoes, beans, and spices—over her family’s corn chips.”
Hambone continued, “San Antonio is also the origin of the first canned chili. It was manufactured by Gebhardt’s Eagle Brand Chili Powder. William Gebhardt set up shop in 1896. Gebhardt had also invented chili powder in the early to mid 1890s 30 miles north in New Braunfels, TX. That’s why I’m betting on San Antonio as the origin of this iconic Tex-Mex dish.”
Mullethead grinned. “All I know is, it’s delicious. But I think we can do better than any restaurant. We’re master home chefs, Hambone! Let’s make our own.”
Hambone’s eyes lit up. “A Frito Pie showdown? I like the sound of that. To H.E.B.!”
H.E.B. Ingredient Acquisition
They pulled into the H.E.B. parking lot, the aroma of fresh tortillas wafting through the air. Inside, they navigated the aisles like seasoned pros.
“First, we need the Fritos,” Mullethead said, grabbing a family-sized bag of original corn chips. “And not those fancy flavored ones, the classic.”
Hambone nodded, adding a few cans of H.E.B. Texas-style chili with beans to the cart. “Now, for the cheese. Sharp cheddar, naturally. And some diced tomato and onions, just a touch.”
“Don’t forget the sour cream and jalapenos,” Mullethead reminded him, tossing them into the cart. “And maybe some fresh cilantro for garnish.”
“And a good cast iron skillet,” Hambone added, eyeing a display. “For that perfect crispy edge.”
Hambone’s Kitchen: The Frito Pie Lab
Back at Hambone’s kitchen, the real fun began. Mullethead chopped tomatoes and onions while Hambone meticulously measured spices.
“We need a recipe,” Hambone declared, grabbing a notepad. “A culinary blueprint for future generations.”
They started jotting down ingredients and instructions, their banter filling the kitchen.
“A dash of cumin, courtesy of the local Canary Islanders, Hambone,” Mullethead suggested. “Gives it that Texas kick.”
“And a pinch of Gebhardt chili powder,” Hambone countered. “But not too much. We don’t want to blow anyone’s taste buds off.”
Mullethead and Hambone’s Ultimate Frito Pie Recipe
Ingredients:
- 1 large bag Fritos Original Corn Chips
- 2 cans (15 oz each) high-quality chili (beans or no beans is a personal preference. We like the extra fiber of beans for this dish. Fritos and bean dip are a match made in Tex-Mex heaven!)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced tomato
- 1/2 cup diced white onion
- 1/2 cup sour cream
- 1/4 cup pickled jalapenos, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon Gebhardt chili powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- In a large cast iron skillet, layer Fritos on the bottom.
- Pour chili evenly over the Fritos.
- Sprinkle shredded cheddar cheese over the chili.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool slightly.
- Top with diced onion, tomato, sour cream, jalapenos, and cilantro.
- Serve immediately.
There are many variations of the FRITOS CHILI PIE®. For instance, the Walking Taco uses the same ingredients as the FRITOS CHILI PIE®. However, as a fun and easy snack, it is usually served at fairs or sports events. Single-serving bags are slit down the middle lengthwise. The ingredients are then placed on top of the chips. Don’t forget the spoon!
The Taste Test
The aroma alone was enough to make their mouths water. They scooped generous portions into bowls, each topping their pie with their preferred garnishes.
“Alright, Hambone,” Mullethead said, taking a bite. “Let’s see if we’ve created a masterpiece.”
Hambone took a bite, his eyes widening. “Mullethead, this is… sublime. The perfect balance of salty, savory, and spicy.”
Mullethead grinned. “I told you we could do it. Best Frito Pie in San Antonio, hands down.”
That’s All Folks!
They finished their Frito Pies in contented silence. The kitchen was filled with the satisfying crunch of corn chips and the rich aroma of chili. Mullethead and Hambone had conquered the Frito Pie. This proved that even the simplest of dishes could be elevated to culinary greatness with a little creativity. It also required a lot of heart.
Until Next Time
Ready to create your own Frito Pie masterpiece? Try our recipe and let us know what you think! Share your photos and comments below. And don’t forget to check out our recommended Amazon products for the best cooking experience. Happy cooking, y’all!
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