LOCATIONS
Matt's Rancho Martinez
Dallas, Texas - Map
Matt's El Rancho
Austin, Texas - Map
Matt's Austin Airport
Austin, Texas - Map
Matt's Cedar Hill COMING SOON!
Highway 67 and FM 1382
CONTACT
Martinez Restaurant Group
6332 La Vista Rd.
Dallas, Texas 75214
Tel: 214.823.5517
Fax: 214-823-9139
Email Us
NEWSLETTER
MATT'S CUISINE
Matt's cuisine is coming soon!
Reicpes from Matt's Newest Book, Matt Martinez Mex-Tex
Little Matt's Shrimp Cocktail
Makes 8 servings
3 pounds cooked shrimp, shelled and deveined
Cocktail Sauce:
1 bottle (14 ounces) of ketchup
1 can (11.5 ounces) V8 juice
Juice of 2 lemons
1/2 cup Sprite or 7UP
1/2 cup of diced fresh tomato
1/4 cup chopped onion
1/4 cup chopped jalapenos
2 teaspoons Worcestershire sauce
1 teaspoon black pepper
1/4 thinly sliced celery, divided
Garnish:
2 avocados, peeled and thinly sliced
1 bunch cilantro, finely chopped
2 lemons, cut into wedges
Chill the shrimp until ready to serve. Combine all of the sauce ingredients except for half of the celery; mix well. (I like to use a drink pitcher for mixing.) Cover with lid or plastic wrap and refrigerate.
To serve, sprinkle the remaining celery into eight tall glasses (parfait glasses work well). Fill each glass evenly with shrimp. Stir cocktail sauce well and pour equal amounts over shrimp. Place avocado slices on top and garnish with cilantro. Serve lemon wedges and crispy crackers on the side. Provide a small bowl of hot sauce for those who like it hotter.
Skillet Fajitas
Makes 8 servings
2 pounds - Beef sirloin, Tenderloin, boneless skinless Chicken breasts or 16-20 Shrimp
8 teaspoons - Sendero Seasonings by Matt Martinez - Texas Sprinkle
6 tablespoons - vegtable oil, divided
2 cups - sliced Bell Peppers
1 cup - sliced Zucchini, Squash, Corn & Mushrooms
Sendero Seasonings by Matt Martinez - Black Magic Finishing Sauce
8 to 12 - Flour or Corn Tortillas
How to Prepare
First make your hot sauce, side dishes and desired garnishes are ready before you start cooking the meat. Cut beef or chicken into thin strips, or if using shrimp, shell and de-vein. Season with Texas Sprinkle. In a 10-12 inch skillet, heat 3 tablespoons of oil to medium-high. Turn the heat down to medium and cook beef and chicken 1 pound at a time. For beef, cook for 1 minute, then add onions and peppers and cook 2-3 minutes longer. For chicken and shrimp, cook along with the vegtables for about 3-4 minutes. Once the meat is cooked, drizzle Black Magic Finishing Sauce over the skillet and toss for 15-20 seconds.
To Serve
Place on a family style platter and serve immediately with hot tortillas, hot sauce, garnishes and sides.
For Veggie Fajitas: Use a combination of corn, chopped broccoli, sliced onions, bell peppers, mushrooms, zucchini, and yellow squash. Allow 1 cup of veggies per serving. Prepare as noted above.