New Mexican Recipes

[Towanda]

Originally Posted by songinthewind7

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

Song I am so glad!

I love that recipe!

[Cathy4017]

Originally Posted by Crackerjack

.....

New Mexico Ceremonial Salsa

The panel agrees. This is the best recipe for Mexican salsa this side of... Mexico.
6-8 tomatillos, husked and cut into large chunks
1 basket cherry tomatoes, washed and stemmed
1 bunch cilantro, washed and cut up
4 cloves chopped garlic or 1 tbs minced garlic
Juice of one lime
2-4 jalapeno peppers, seeded and sliced
1 giant Spanish onion, peeled and cut into large chunks
Put ingredients in blender and blend thoroughly. It may help to do the cherry tomatoes and tomatillas first to get a liquid consistency and then add in the other ingredients. Salt to taste.
This gets better in the fridge and will keep for 4-7 days

Since this thread had been pulled back up, I decided to try this recipe. I was leery of it because of the raw tomatillos--which I usually lightly simmer before using.

It is REALLY good, and has a different flavor because of the raw tomatillos. I used the brightest green I could find, because I like their tart flavor.

I cut the cilantro and garlic in half....and sauteed both the garlic and onions in a little olive oil before blending in a food processor. It will have a slightly chunkier texture as opposed to using a blender.

Goooooood eating.....with real chips and lime beer....!!

It will be much better tomorrow after having sat in the fridge overnight.

[sssdale]

How much do you use of each of those items. Do you boil the tomatoes or cook the onions at all. Do you chop them or put them in the blender. Do you cook the salsa for a bit? Do you put the in on the stove? Any details would help. I suck at making salsa for some reason. -

[Cathy4017]

Originally Posted by sssdale

How much do you use of each of those items. Do you boil the tomatoes or cook the onions at all. Do you chop them or put them in the blender. Do you cook the salsa for a bit? Do you put the in on the stove? Any details would help. I suck at making salsa for some reason. -

I followed the recipe except as noted, with half the garlic and cilantro. Other than the onions and garlic cooked in a little olive oil, everything else was raw. The little tomatoes come in pint baskets; used the whole thing, and 8 medium-sized tomatillos.

I used a food processor rather than a blender, as I wanted it a little chunkier.

Experiment! Make it as directed first, then go from there. Salsa is a necessity in my house, so I'm always doing something with it.

[ziaAirmac]

Here's a link to a posole recipe thread I posted:

http://www.city-data.com/forum/new-m...er-posole.html

Thanks for the ideas here, I love seeing other peoples takes on traditional recipes.

[Cathy4017]

I'm going to have to try your recipe for posole one day, ZiaAirmac....I've never had it made with green chile! I have a big bag of frozen posole ready to use; just haven't gotten around to making more. It's a year-around thing with me. I eat hot soup in the middle of July, LOL!!

The Ceremonial Salsa was better this morning after having sat in the fridge all night....the raw tomatillos really give it a different taste. I may try it again and cook them slightly.

Salsa recipes are made for experimentation, LOL!!

[ziaAirmac]

Yeah, and the mingling thing is key for salsa. I always make it fresh for the party and then remark at how good it is the next morning.

[yukiko11]

I love chili rellenos. I finally got the egg thing down, but I have never seen a recipe for the light colored red sauce. Any Ideas?

[J. R. Ransom]

Bajja Fish taos Recipes


Ingredients:
1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado
***Chipotle Cream***
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime Juiced
Dash of sugar
Salt to taste


Directions:



Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.

To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.

Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

check out Taos Dining - Everything about Taos Restaurants, Eateries, Dining for delicious and mind blowing recipes.

[Cathy4017]

Originally Posted by Cathy4017

....Since I can't find dried posole (except online to order), I often use canned hominy. The dried posole is much better!

Enjoy!!

Thanks for the frybread recipe. Is it like sopapillas??

Almost 3 years after this post, I have since changed my mind about dried/frozen posole......I made it yesterday--again--and I'm getting to the point where I prefer canned hominy instead!