New Mexico Food
Contrary to the way Charlie feels about it, I actually enjoy cooking. We love big brunches, slowly-simmered soups, and experimenting with new tastes especially with Mexican and New Mexican dishes. Here are a few that have evolved over time, some coming originally from friends and family members.
Start off with my super-easy guacamole
Mash ripe avocado in a bowl (plan on one avocado for every 2-3 people). Add a couple of heaping tablespoons of chunky salsa, the kind that contains pieces of tomato, onion and green chile. Give a generous sprinkle of garlic salt. Stir it all together and taste. Add more salt and salsa as desired. If making the guacamole more than an hour before it will be served, add 1/4 to 1/2 teaspoon lemon juice to keep it from turning brown. Serve with tortilla chips.
Mash ripe avocado in a bowl (plan on one avocado for every 2-3 people). Add a couple of heaping tablespoons of chunky salsa, the kind that contains pieces of tomato, onion and green chile. Give a generous sprinkle of garlic salt. Stir it all together and taste. Add more salt and salsa as desired. If making the guacamole more than an hour before it will be served, add 1/4 to 1/2 teaspoon lemon juice to keep it from turning brown. Serve with tortilla chips.
Green Chile Stew
1 to 1-1/2 lbs pork tenderloin, cut in 1/2” cubes
2 cans stewed tomatoes, crushed
1 small can mild whole green chiles (4 to 5 chile pods), cut into stew-sized chunks
Hot green chile to your taste (1-2 T. diced is usually good)
1 medium onion, cut into stew-sized chunks
2-3 cloves garlic, minced
8-10 c. beef bouillon
Salt and black pepper to taste
2 medium potatoes, peeled and cut into 1/2 inch cubes
Place all ingredients except the potatoes into a large stew pot. Bring to a boil, then cover, reduce heat and simmer 2-3 hours. About 30-45 minutes before you plan to serve, peel and cut the potatoes and add them to the stew. Serve with corn bread, warm flour tortillas or other favorite bread.
For a somewhat different taste, I’ve made this with either pinto beans or hominy in place of the potatoes. The meat can, alternately, be beef or wild game.
___________________________________________________________________________________________
Pedro's Green Chile Sauce (for chicken enchiladas)
1 T. shortening or vegetable oil
1/2 c. chopped onion
1 c. chopped green chile
1 c. chicken broth
1/4 t. garlic powder
2 T. flour
1/2 t. salt (if chicken broth is salty, start with less and taste before adding the full amount)
Heat shortening in saucepan, saute onions until glossy. Add green chile, garlic powder and chicken broth. Bring to a boil. Stir the flour into a small amount of cold water in a cup and blend until smooth, then gradually stir the flour mixture into the boiling chile sauce. It will thicken pretty quickly. Taste, and add more salt if desired.
(For an added touch, I usually add about 1/2 cup diced tomato. You can also add a little chopped leftover beef or pork.)
Simmer 15 to 20 minutes so the flavors will blend well and serve over enchiladas, burritos or any Mexican dish that needs a sauce.
Pedro's Green Chile Chicken Enchiladas (Charlie's favorite!)
1 recipe green chile sauce, above
8 corn tortillas
1/4 c. vegetable oil
2 chicken breast halves, cooked and shredded
1/4 c. finely diced onion
1 c. shredded cheddar cheese
lettuce and tomato, chopped, for garnish
sour cream (optional)
Make the sauce and keep it warm. Heat oil in a skillet, then quickly dip each tortilla in the hot oil for a few seconds, turning once with tongs, then placing on paper towels. You want the tortilla to be soft, not crispy. Place 2-3 tablespoons shredded chicken and a sprinkling of diced onion along the center of each tortilla and roll it up. Place the rolled tortillas in a baking dish, top with the sauce and cheddar cheese. Bake at 350 degrees about 15 minutes or just until cheese is melted. [Alternately, place two rolled tortillas on each dinner plate, top with sauce and cheese, and microwave 30-45 seconds to melt the cheese.]
Garnish with a dollop of sour cream and chopped lettuce and tomato. Typically, in New Mexico these would be served with refried beans and Spanish rice on the side.
Makes four servings, two enchiladas each.
_________________________________________________________
Taco Soup—Easy and Hearty!
1-1/2 lbs lean ground beef
1 large onion, chopped
1 pkg fajita or taco seasoning mix—dry
1 small pkg ranch-style dressing mix—dry
1 can pinto beans
1 can black beans
2 cans diced tomatoes
1 can chopped green chile
1 can whole corn
1-1/2 c. water
In a skillet, brown the meat and onion, drain off fat, add dry seasoning mixes. Stir until well mixed. In a stew pot or slow cooker, dump all the canned ingredients, undrained, followed by the meat/onion mixture and water. Stir until well blended. Simmer for about an hour on the stove, or if using slow cooker about 2 hours on High or 4 hours on Low.
___________________________________________________
Chile Hominy Casserole (a good potluck side dish)
2 cans hominy, drained
3 T. grated onion
1-1/2 c. sour cream
1-1/2 c. Monterey Jack or cheddar cheese, shredded
1 can diced green chile, drained
3/4 t. salt
1/2 c. fine bread crumbs
Preheat oven to 350. In large bowl, combine all ingredients except bread crumbs. Spoon into a 2-1/2 quart casserole. Sprinkle bread crumbs on top. Bake 30-40 min. Makes 8-10 servings.
___________________________________________
Easy Flan
(from a friend, who got it from the internet--I don't know who originally came up with it)
1-1/2 cups plus 1/2 cup sugar
6 large eggs
1—14 oz can sweetened condensed milk
2—13 oz cans evaporated milk
1 t. vanilla
Preheat oven to 325. Have two 9” pie plates or casserole dishes handy (or divide recipe in half to make only one). Pour 1-1/2 cups sugar into a warm pan over medium heat. Stir constantly until sugar melts and turns brown. Quickly pour half the caramel-like sugar into the pie plates, swirling to coat the bottom. It will harden as it cools.
Blend eggs and milks with a whisk, then slowly mix in the 1/2 c. sugar, then the vanilla. Whisk until smooth. Pour custard into the caramel lined pie pans. Place on cookie sheet to catch boil-over, bake about 1 hour 15 mins. Check for doneness with a knife just to the side of center. When cool, invert onto a serving plate, if desired. Caramel will be runny.
1 to 1-1/2 lbs pork tenderloin, cut in 1/2” cubes
2 cans stewed tomatoes, crushed
1 small can mild whole green chiles (4 to 5 chile pods), cut into stew-sized chunks
Hot green chile to your taste (1-2 T. diced is usually good)
1 medium onion, cut into stew-sized chunks
2-3 cloves garlic, minced
8-10 c. beef bouillon
Salt and black pepper to taste
2 medium potatoes, peeled and cut into 1/2 inch cubes
Place all ingredients except the potatoes into a large stew pot. Bring to a boil, then cover, reduce heat and simmer 2-3 hours. About 30-45 minutes before you plan to serve, peel and cut the potatoes and add them to the stew. Serve with corn bread, warm flour tortillas or other favorite bread.
For a somewhat different taste, I’ve made this with either pinto beans or hominy in place of the potatoes. The meat can, alternately, be beef or wild game.
___________________________________________________________________________________________
Pedro's Green Chile Sauce (for chicken enchiladas)
1 T. shortening or vegetable oil
1/2 c. chopped onion
1 c. chopped green chile
1 c. chicken broth
1/4 t. garlic powder
2 T. flour
1/2 t. salt (if chicken broth is salty, start with less and taste before adding the full amount)
Heat shortening in saucepan, saute onions until glossy. Add green chile, garlic powder and chicken broth. Bring to a boil. Stir the flour into a small amount of cold water in a cup and blend until smooth, then gradually stir the flour mixture into the boiling chile sauce. It will thicken pretty quickly. Taste, and add more salt if desired.
(For an added touch, I usually add about 1/2 cup diced tomato. You can also add a little chopped leftover beef or pork.)
Simmer 15 to 20 minutes so the flavors will blend well and serve over enchiladas, burritos or any Mexican dish that needs a sauce.
Pedro's Green Chile Chicken Enchiladas (Charlie's favorite!)
1 recipe green chile sauce, above
8 corn tortillas
1/4 c. vegetable oil
2 chicken breast halves, cooked and shredded
1/4 c. finely diced onion
1 c. shredded cheddar cheese
lettuce and tomato, chopped, for garnish
sour cream (optional)
Make the sauce and keep it warm. Heat oil in a skillet, then quickly dip each tortilla in the hot oil for a few seconds, turning once with tongs, then placing on paper towels. You want the tortilla to be soft, not crispy. Place 2-3 tablespoons shredded chicken and a sprinkling of diced onion along the center of each tortilla and roll it up. Place the rolled tortillas in a baking dish, top with the sauce and cheddar cheese. Bake at 350 degrees about 15 minutes or just until cheese is melted. [Alternately, place two rolled tortillas on each dinner plate, top with sauce and cheese, and microwave 30-45 seconds to melt the cheese.]
Garnish with a dollop of sour cream and chopped lettuce and tomato. Typically, in New Mexico these would be served with refried beans and Spanish rice on the side.
Makes four servings, two enchiladas each.
_________________________________________________________
Taco Soup—Easy and Hearty!
1-1/2 lbs lean ground beef
1 large onion, chopped
1 pkg fajita or taco seasoning mix—dry
1 small pkg ranch-style dressing mix—dry
1 can pinto beans
1 can black beans
2 cans diced tomatoes
1 can chopped green chile
1 can whole corn
1-1/2 c. water
In a skillet, brown the meat and onion, drain off fat, add dry seasoning mixes. Stir until well mixed. In a stew pot or slow cooker, dump all the canned ingredients, undrained, followed by the meat/onion mixture and water. Stir until well blended. Simmer for about an hour on the stove, or if using slow cooker about 2 hours on High or 4 hours on Low.
___________________________________________________
Chile Hominy Casserole (a good potluck side dish)
2 cans hominy, drained
3 T. grated onion
1-1/2 c. sour cream
1-1/2 c. Monterey Jack or cheddar cheese, shredded
1 can diced green chile, drained
3/4 t. salt
1/2 c. fine bread crumbs
Preheat oven to 350. In large bowl, combine all ingredients except bread crumbs. Spoon into a 2-1/2 quart casserole. Sprinkle bread crumbs on top. Bake 30-40 min. Makes 8-10 servings.
___________________________________________
Easy Flan
(from a friend, who got it from the internet--I don't know who originally came up with it)
1-1/2 cups plus 1/2 cup sugar
6 large eggs
1—14 oz can sweetened condensed milk
2—13 oz cans evaporated milk
1 t. vanilla
Preheat oven to 325. Have two 9” pie plates or casserole dishes handy (or divide recipe in half to make only one). Pour 1-1/2 cups sugar into a warm pan over medium heat. Stir constantly until sugar melts and turns brown. Quickly pour half the caramel-like sugar into the pie plates, swirling to coat the bottom. It will harden as it cools.
Blend eggs and milks with a whisk, then slowly mix in the 1/2 c. sugar, then the vanilla. Whisk until smooth. Pour custard into the caramel lined pie pans. Place on cookie sheet to catch boil-over, bake about 1 hour 15 mins. Check for doneness with a knife just to the side of center. When cool, invert onto a serving plate, if desired. Caramel will be runny.
Here are some fun holiday recipes that we enjoy here in New Mexico. Give them a try!
Bizcochitos (a traditional Christmas cookie)
½ c. sugar
1 c. shortening
½ t. anise seed
2 c. white flour
1 c. whole wheat flour
½ t. salt
1 t. baking powder
about 1/3 c. water (more may be added if dough is too crumbly)
Cream shortening and sugar together, beat until light and fluffy. Add anise seed. Sift flours, salt and baking powder together and add. Add just enough water to hold the dough together.
Roll dough ¼” thick and cut with cookie cutters. Dip each cutout in a sugar/cinnamon mixture and bake at 350 for 10-12 minutes.
___________________________________________________
For an easy party appetizer, try this one:
Red Chile Spread
Take a block of cream cheese, softened to room temperature, and place it on a serving plate. Spread red chile jelly* evenly over the top. Serve with crackers, providing a small knife or spreader so guests can spread the cheese/jelly mixture on the crackers.
*Chile jelly is available at specialty food stores or online at http://www.santafeseasons.com/jelly.html or http://www.senormurphy.com/jellies.html
Bizcochitos (a traditional Christmas cookie)
½ c. sugar
1 c. shortening
½ t. anise seed
2 c. white flour
1 c. whole wheat flour
½ t. salt
1 t. baking powder
about 1/3 c. water (more may be added if dough is too crumbly)
Cream shortening and sugar together, beat until light and fluffy. Add anise seed. Sift flours, salt and baking powder together and add. Add just enough water to hold the dough together.
Roll dough ¼” thick and cut with cookie cutters. Dip each cutout in a sugar/cinnamon mixture and bake at 350 for 10-12 minutes.
___________________________________________________
For an easy party appetizer, try this one:
Red Chile Spread
Take a block of cream cheese, softened to room temperature, and place it on a serving plate. Spread red chile jelly* evenly over the top. Serve with crackers, providing a small knife or spreader so guests can spread the cheese/jelly mixture on the crackers.
*Chile jelly is available at specialty food stores or online at http://www.santafeseasons.com/jelly.html or http://www.senormurphy.com/jellies.html
Samantha Sweet's Red Velvet Cake
This is another recipe that I can't take credit for. It came from a dear writer friend, Sophie Dunbar, who is sadly no longer with us. I especially love her Original Icing recipe which follows:
Red Velvet Cake
1/2 cup shortening or unsalted butter
1-1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 Tablespoons cocoa
1 Tablespoon white vinegar
2 ounces red food color
1 cup buttermilk
2-1/2 cups plain flour
1 teaspoon salt
1 teaspoon soda
1. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating well.
2. Make a paste of cocoa, food color and vinegar. Set aside.
3. Mix buttermilk, flour, salt and soda. Set aside.
4. Now! Mix numbers 1, 2 and 3 together. Blend until batter is smooth.
5. Pour into 2 nine-inch or 3 eight-inch pans. Bake at 350 degrees F. for 40 minutes.
Original Icing
1 cup whole milk
5 Tablespoons flour
2 sticks salted butter
1 teaspoon vanilla
1 cup sugar
Cook milk and flour until thick in double boiler. Let cool. Cream sugar and butter in a mixing bowl. Add vanilla and blend until fluffy. Add cooled milk and flour mixture. Beat well.
[Note - this is a very soft icing, not suitable for piping decorations. But it is yummy!]
Red Velvet Cake
1/2 cup shortening or unsalted butter
1-1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 Tablespoons cocoa
1 Tablespoon white vinegar
2 ounces red food color
1 cup buttermilk
2-1/2 cups plain flour
1 teaspoon salt
1 teaspoon soda
1. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating well.
2. Make a paste of cocoa, food color and vinegar. Set aside.
3. Mix buttermilk, flour, salt and soda. Set aside.
4. Now! Mix numbers 1, 2 and 3 together. Blend until batter is smooth.
5. Pour into 2 nine-inch or 3 eight-inch pans. Bake at 350 degrees F. for 40 minutes.
Original Icing
1 cup whole milk
5 Tablespoons flour
2 sticks salted butter
1 teaspoon vanilla
1 cup sugar
Cook milk and flour until thick in double boiler. Let cool. Cream sugar and butter in a mixing bowl. Add vanilla and blend until fluffy. Add cooled milk and flour mixture. Beat well.
[Note - this is a very soft icing, not suitable for piping decorations. But it is yummy!]
Get My Newsletter
Want to win a new e-book reader? I give away a Kindle, Kobo or Nook each month to a lucky subscriber whose name is drawn. Don't miss out on any of my new releases or contests. Click here to get to the subscription page.