New Mexican Recipes (Santa Fe, Grants, Hatch: living in, fence, moving to)

[TEXICAN]

I live in Texas but you might enjoy this. It is very good.
I am also looking for a receipe for Cheesecake Chimichangas.



MOM’S MEXICAN CORNBREAD
WITH GROUND BEEF

INGREDIENTS:

1 CUP + 1 TEASPOON CORNMEAL
2 EGGS- WELL BEATEN
1 CUP WHOLE MILK
½ TEASPOON BAKING SODA
¾ TEASPOON SALT
1 no. 303 CREAM STYLE CORN
¼ CUP BACON DRIPPINGS or COOKING OIL
½ lb +¼ CUP GRATED CHEDDAR or COLBY CHEESE
3-4 CANNED-SLICED or CHOPPED JALAPENÕ PEPPERS
1 LARGE ONION CHOPPED
½ lb LEAN GROUND BEEF (SAUTÊD and DRAINED

PREPRATION:

PREHEAT OVEN TO 350°

MIX WELL, CORNMEAL, BAKING SODA, SALT

ADD MILK, EGGS, BACON DRIPPINGS or OIL, CORN

COAT LARGE CAST IRON SKILLET WITH OIL( PAM WORKS GREAT), HEAT OVER BURNER AND SPRINKLE WITH 1 TEASPOON CORNMEAL AND BROWN

POUR ½ OF BATTER INTO SKILLET, ADD COOKED BEEF, ONIONS ½ lb GRATED CHEESE AND PEPPERS
ADD REMAINING ½ OF BATTER
BAKE AT 350° FOR 50 – 60 MINUTES

TOP WITH ¼ CUP GRATED CHEESE, BAKE ADDITIONAL 8-10 MIN TILL CHEESE MELTS

SERVE WITH SALSA AND TORTILLA CHIPS
(AND NOT THAT “NEW YORK CITY” STUFF !)

WARNING!!!
AFTER EATING THIS, YOU MAY
HAVE AN URGE TO SPEAK SPANISH

[Delta Planter]

I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!

Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!

[Cathy4017]

Originally Posted by Delta Planter

I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!

Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!

I haven't tried stuffed sopapillas yet....to me (from TX), they are a dessert item served with honey, or rolled in sugar/cinnamon.

Alamogordo has a LOT of good about it.....but the restaurants I've tried so far are not nearly as good as what I left behind in TX. But that's just me.

If I want good Tex-Mex food, I am having to make it myself. I have a few left to try, so we'll see. I KNOW there has to be a really good one around here somewhere....

[TEXICAN]

YOU MIGHT TRY THIS SITE FOR STUFFED SOPAPILLIAS




UniChef.com- Recipes

[Delta Planter]

Originally Posted by TEXICAN

YOU MIGHT TRY THIS SITE FOR STUFFED SOPAPILLIAS




UniChef.com- Recipes

Mmmm, just what the order doctored! Thanks!

[TEXICAN]

Originally Posted by Delta Planter

I'm drooling all over myself, copying and pasting all these fine recipes! Thanks to you ALL!

Back in the late 70s I was introduced to stuffed sopapillas smothered with green chile in Pueblo, actually Blende, CO. In the late 80s I ran across the same plate in Albuquerque at a Mexican family restaurant out on the west side of the city. But in Texas, at least where I live, no one, Mexican or otherwise has a clue as to what I'm trying to find. Anyone here got a clue? Plate is to DIE FOR!

Try this recipe.....


Stuffed Sopapillas


Sopapillas can be stuffed with just about anything- beef, chicken, pork beans, even ice cream

Ingredients

1 cup Green onion, chopped
3 Tbl. Canola oil
6 cups Cooked chicken, beef, or pork, shredded
48 oz Green Chili Sauce
1 Tbl. Ground Cumin
Salt & pepper to taste
12 each Sopapillas
2 cups Farmer's Cheese, crumbled


Directions:
Saute' the onion in the oil until transparent. Add the chicken, beef or pork, half of the green chile sauce and salt and pepper. Season with cumin. Heat to boiling.
Split fresh fried sopapillas on one side to form a pocket. Fill with shredded chicken mixture. Top with remaining green chile sauce and cheese.
Place under broiler to melt cheese. Serve with refried beans and Spanish rice.

[desert sun]

I tried making posole out of blue corn and it took almost 3 days off and on to soften and when I make the white corn it only takes overnight,has anyone else tried the blue corn for posole.

I made some blue corn pancakes and they were great,I got the mix from Smiths, the mix was from some company I think in Santa Fe, I could be wrong, when I was in Farmington the lady I knew made me blue corn cakes,they were kinda like flat corn bread,I guess its what the Navajos make,it was the first time Ive ever seen that.

What about Fried bread any recipes for that,Ive tried em at the state fair but they are even better when there fresh off the navajo rez.

All of these are included in New Mexican food.

[TEXICAN]

Originally Posted by desert sun

I tried making posole out of blue corn and it took almost 3 days off and on to soften and when I make the white corn it only takes overnight,has anyone else tried the blue corn for posole.

I made some blue corn pancakes and they were great,I got the mix from Smiths, the mix was from some company I think in Santa Fe, I could be wrong, when I was in Farmington the lady I knew made me blue corn cakes,they were kinda like flat corn bread,I guess its what the Navajos make,it was the first time Ive ever seen that.

What about Fried bread any recipes for that,Ive tried em at the state fair but they are even better when there fresh off the navajo rez.

All of these are included in New Mexican food.

I love fried cornbread.
mix a batch of your favorite corn bread, add 1/2 - 3/4 cup additional liquid.
Using a cast iron skillet or griddle,pour as if you were making pancakes.
they are good with stews, soups, also good with syrup. You can also cook them using a waffle iron.

[Chaparral]

Originally Posted by TEXICAN

I love fried cornbread.
mix a batch of your favorite corn bread, add 1/2 - 3/4 cup additional liquid.
Using a cast iron skillet or griddle,pour as if you were making pancakes.
they are good with stews, soups, also good with syrup. You can also cook them using a waffle iron.

Fried cornbread ≠ Indian fry bread. Blasphemy...


Chap

[Towanda]

I have a fried bread recipe that I copied from the Albuquerque newspaper years and years ago when we lived there. I have been making this recipe since 1970 .... it's easy and my whole family loves it.

Navajo Fried Bread

4 cups flour
4 Tbsp. baking powder
1 tsp salt
water

Mix all the dry ingredients together

Add water gradually until you get a soft dough that is not too sticky to handle (but not real stiff either).

Divide into 8 pieces of equal size.

Pat out on a lightly floured surface (or between your hands) into round shapes 6 inches by 1/4 inches. Poke a hole in the center to allow the oil to fry the center. (You don't want it to puff up like sopapillas.)

Fry in hot lard (I use cooking oil) and flip once until golden brown on both sides. Drain on paper towels. Eat while hot. Drizzle with honey or sprinkle with cinnamon and sugar. YUMMMMM.

**********

*This recipe is easy to double or to halve.

**The recipe in the newspaper called this bread "Dah Diniilghaazh". I don't know if that is a correct name or not.