Recipes

Bloody Mary

Ingredients:

  • 4 ounce(s) Spicy Mator Mix
  • 1 1/2 ounce(s) favorite locally made vodka and ice

Directions:

  1. Combine 4-6 oz of Spicy Mator Mix with 1.5 ounces of your favorite locally made vodka and ice.
  2. Fat E recommends Tito's, Deep Eddy, Enchanted Rock or Dripping Springs Vodka.

Michelada

Ingredients: 

  • 2 ounce(s) Spicy Mator Mix
  • 12 ounce(s) beer, with or without ice

Directions:

  1. Combine 2-6 ounces of Spicy Mator Mix with 12 ounces of your favorite beer, with or without ice. 
  2. Fat E recommends Fuego, a Jalapeño Pilsner from Twisted X Breweries.

Bloody Maria

Ingredients:

  • 1.5 ounce(s) your favorite local tequila and ice
  • 4 ounce(s) Spicy Mator Mix

Directions:

  1. Combine 4-6 oz of Spicy Mator Mix with 1.5 ounces of your favorite local tequila and ice.
  2. Fat E recommends Republic Plata, Dulce Vida or Z silver.

Enchiladas

Ingredients:

  • 4 cup(s) Spicy Mator Mix
  • 8 ounce(s) Ro-tel Cheese

Directions:

  1. Roll your choice of enchiladas (corn torts with cheese, meat or veggies rolled inside). My favorite is shredded chicken mixed with cream cheese. 
  2. Place rolled enchiladas in a casserole dish. 
  3. Pour 4 cups of Spicy Mator Mix added with one 8oz can of Ro-tel over the enchiladas and top with your choice of cheese. 
  4. Bake at 375 for about 25 minutes or until the cheese is melted and edges are bubbling. 
  5. Depending on how many enchiladas or how big the dish is the time can vary.

Fat E's Famous Ribs

Ingredients:

  • 2 racks of ribs
  • Spicy Mator Mix

Directions:

  1. Use a broiler pan (top pan has slots and the bottom pan is deep) fill the bottom pan with Mator Mix. 
  2. Season two racks of baby back ribs liberally with your choice of spices. 
  3. Place ribs on slotted pan above deep pan and very tightly wrap both pans together so that it is as air tight as possible. 
  4. Set the oven to 225 degrees and bake the ribs for about 5 hours. 
  5. The way to tell if they are done is to pull a bone out of the middle; if it comes out clean they are done. 
  6. Next take your BBQ sauce and coat the ribs, top and bottom. This part is tough because the ribs will fall apart if moved too much. 
  7. Once well sauced put them back on the same pan as before and bake at same temp for about 10 minutes. The goal there is to thicken/heat the sauce just a bit.

Fat E's Spicy Chili

Ingredients:

  • 1 pound(s) ground beef
  • 1 pound(s) spicy breakfast sausage
  • 2 tablespoon(s) chopped garlic
  • 1 diced onion
  • 12 ounce(s) Spicy Mator Mix
  • 6 ounce(s) Shiner Bock
  • 16 ounce(s) Rotel
  • 4 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) cayenne
  • jalapeno salt
  • garlic salt
  • crushed red pepper

Directions:

  1. Brown a mixture of one pound ground  beef, one pound spicy breakfast sausage, 2 tbsp chopped garlic and 1 diced onion.  
  2. Season mixture liberally with jalapeno salt, garlic salt and crushed red pepper as it cooks. 
  3. Once brown add 12 ounces Spicy Mator Mix, 6oz Shiner Bock, (2) 8 oz cans of Rotel (drained), 4 tbsp chili powder, 1 tsp cumin, 1 tsp paprika and 1 tsp cayenne pepper. 
  4. Simmer for 20 minutes. 
  5. Mix 2tbsp masa with 4 tbsp milk, stir mixture into chili. 
  6. Keep it over low heat as long as you can stand to wait. It's even better slow cooked in a Dutch Oven over a campfire for a full day.
  7. Eat it straight for dinner, over Fritos as a midnight snack, and even over eggs or tamales in the morning.