New Mexican Recipes (Taos: how much, dining, top)

[Pintada Kid]

I use to know a lady years ago who wrote a book on the Most Delicious New Mexican Cooking From Family Recipes going way back. Her name was Elisa Clayton. There were a Bunch of Spanish Sisters and use to have a Booth at the State Fair for many years. They Were the Best Cooks who knows maybe you can still find the Book. pintada kid at webtv.net

[HotChileGramma]

We were in Albuquerque recently and I purchased Loma Vista Chile powders and have great recipes for the red but I also have green chile powder and wonder if there are some recipes from anyone out there with the green powder? HotChileGramma

[Towanda]

HotChileGramma:

I am not a big fan of red chile, so I use green chile powder to subsitute for the red in many recipes.

Then I throw the green powder in lots of things: casseroles, soups, stews, gravies, taco seasoning, meat loaf, etc. The possibilities are endless!

[HotChileGramma]

Towanda...thanks for the reply I will try that for sure...red is not our favorite either but it is really good with some recipes...I make my own tamales and the red is the best for sure..thanks again I love this site...HotChileGramma

[domino]

Being that age when pounds come on a lot easier than they come off, I can't afford to eat much fried food. However, I've discovered that you can make a mean chile relleno with low-fat cheese and a little oil in a non-stick skillet. For batter, I beat a couple egg whites and fold in a little bit of pancake batter. They turn out nice and light and fluffy.

[Cathy4017]

Originally Posted by domino

Being that age when pounds come on a lot easier than they come off, I can't afford to eat much fried food. However, I've discovered that you can make a mean chile relleno with low-fat cheese and a little oil in a non-stick skillet. For batter, I beat a couple egg whites and fold in a little bit of pancake batter. They turn out nice and light and fluffy.

I make very lazy rellenos, no frying required. After many messy attempts at battered rellenos (with flour all over me, the floor and probably the ceiling, not to mention drippy egg batter...)

I'll probably get tarred and feathered for this, but here goes...

Fresh NM green chiles (the thicker the better)
1 lb ground beef
1 chopped onion
1 tsp (or to taste) ground comino
1 tsp (or to taste) salt
1/4 to 1/2 tsp black pepper (opt.)
1 chopped bell pepper (opt.)

Brown and drain beef. Add all, simmer a few minutes to soften vegetables and blend flavors.

Roast and peel green chiles.

Place about a cup of beef mixture on each ovenproof plate. Spread two peeled green chiles over beef. Top with cheddar, jack, muenster, mozzarella..whatever..cheese.

Place in 250-300º oven to melt cheese until bubbly, 5-10 mintues.

I sometimes top it with a cooked tomato-onion-bell pepper sauce after it comes out of the oven. I've also used tomato sauce, chile de arbol sauce, or whatever happened to be in the fridge at the moment!

[sssdale]

I love New Mexican food and I even lived in Albuquerque for a while. I am looking for a great New mexican restaurant style salsa with tomatoes and green chilis. Any one have some great ones? Please help.

[domino]

Originally Posted by sssdale

I love New Mexican food and I even lived in Albuquerque for a while. I am looking for a great New mexican restaurant style salsa with tomatoes and green chilis. Any one have some great ones? Please help.

The basic recipe I grew up with is roasted, peeled, and chopped green chile, peeled and chopped ripe tomatoes, chopped onions, chopped garlic, and salt. Maybe some water if it's too thick. If the chiles are too hot for your liking, add more tomatoes. You can add oregano, cilantro or whatever else if you want to get fancy, or substitute roasted and pureed tomatillos for the tomatoes, if you want it all green.

[Towanda]

Originally Posted by domino

The basic recipe I grew up with is roasted, peeled, and chopped green chile, peeled and chopped ripe tomatoes, chopped onions, chopped garlic, and salt. Maybe some water if it's too thick. If the chiles are too hot for your liking, add more tomatoes. You can add oregano, cilantro or whatever else if you want to get fancy, or substitute roasted and pureed tomatillos for the tomatoes, if you want it all green.

That's the salsa recipe I use too, domino. Simple and basic. Green chiles, tomatoes, onion, garlic and salt. Sometimes cilantro.

[songinthewind7]

Towanda,
I made your bread recipe from the high altitude thread and it came out looking and tasting great.
Thanks for posting it.