New Mexican Recipes (Santa Fe, Hatch: restaurant, oil, hot)

[Crackerjack]

Cacerolade Enchiladas (Enchilada Casserole)
Yield: 4 servings Baking Time: 25-30 minutes
Temperature: Medium-High Freezes Well
Medium, Low, 350°F

1 pound precessed cheese, cubed Shortening
13 ounces evaporated milk 12 Corn Tortillas*
1 pound lean ground beef 1/4 cup chopped green chile**
1 teaspoon salt 1/2 cup chopped onion
1 teaspoon garlic salt
1. Melt cheese in evaporated milk in a heavy saucepan at low heat.
2. Fry beef in a medium-sized skillet at medium heat until browned.
Drain. Season with salt and garlic salt.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart
casserole dish, beginning with a tortilla.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in 350°F oven for 25-30 minutes.
NOTE: Two cups of pinto beans may be included.


Enchiladas de Pollo en Cacerola (Chicken Enchilada Casserole)
Yield: 4 servings Baking Time: 25-30 minutes
Temperature: Medium-High Freezes Well
350°F

10 ounces mushroom soup 1/4 cup chopped green chile**
1/3 cup milk 1/2 cup chopped onion
1 1/2 cups shredded chicken* Shortening
1/2 teaspoon salt 12 corn tortillas***
1/2 teaspoon garlic salt
1. Combine first seven ingredients in a medium-sized mixing bowl.
2. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
3. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
4. Alternate ingredients in a greased, 2-quart casserole dish,
beginning with a tortilla.
5. Cover casserole dish and bake in a 350°F oven for 25-30
minutes.

* Twelve ounces of canned, drained chicken may be substituted.
** Varied amounts may be used.

Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)
Yield: 3 servings Heating time: Approximately
Temperature: Medium-high 15 minutes
Medium, 350°F
3 cups chicken broth 9 Corn Tortillas**
3 tablespoons flour 2 cups grated sharp cheddar
1 cup cooked chicken cheese
1 cup chopped green chile* 1 medium onion, chopped
1/2 teaspoon garlic salt 2 cups sour cream
Shortening
1. Combine 1 cup of broth with the flour in a medium-sized saucepan.
Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set
aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized
mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each
dinner plate, followed by a tortilla, 1/4 cup of sauce, and
1/3 cup of sour cream mixture.
Top with remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese
melts.
NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.

* Varied amounts may be used.
Courtesy of vivanewmexico.com

[Crackerjack]

Chiles Rellenos (Stuffed Green Chiles)
Yield: 6 servings Frying Time: Approximately
Temperature: Medium-High 5-10 minutes
Freezes well (May be frozen after frying).
Shortening Batter for Stuffed Green
12 large, peeled, whole green Chile (see below)
chiles with stems Red or Green Chile Sauce*
1 pound sharp cheddar cheese,
cut into strips

1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
4. Dip stuffed chile into batter and fry in hot shortening until
golden brown. Drain on absorbent towels.
5. Serve with red or green chile sauce.

Batido para Chile Rellenos (Batter for Stuffed Green Chiles)
Yield: Enough for 12 chiles
1 cup flour 3/4 cup cornmeal
1 teaspoon baking powder 1 cup milk, approximately,
1/2 teaspoon salt more may be added for smooth
2 eggs, slightly beaten batter
1. Combine flour, baking powder, salt, and cornmeal in a
medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe.

Courtesy of vivanewmexico.com

[Crackerjack]

Chile Colorado (Red Chile)
Modo De Preparar Chile Colorado
(Preparation of Dried Red Chile Pods)
The "ristras" that decorate New Mexico's countryside in the fall are strings of red chiles sundrying for preservation and later use in sauces.
All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the "spice section" of grocery stores should not be substituted. {Usually prepared chili, chili powders, and salsas contain a lot of ingredients that are not chile. Also, different chile peppers have different tastes. Only New Mexico chiles taste like New Mexico chiles. ed.]

Temperature: 250°F Roasting Time: Approximately
10 minutes
Dried red chile pods, stems removed
1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for
approximately 10 minutes. Turn chile pods several times to
avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile
powder, or chile sauce (see below).

Chile Molido (Red Chile Powder)
Yield: 1 cup Freezes Well
16 dried red chile pods, stems removed
1. Place 2-3 pods in a blender container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full. Empty
container and continue to process until all pods are ground.

Chile Caribe (Chile Concentrate)
Yield: 2 cups Freezes Well
Temperature: High
1-2 cups water 8-10 toasted red chile pods*
1. Place water and chile pods in large saucepan. Heat to boiling on
high heat.
2. Pour mixture into a blender container and process to a smooth
consistency.
* Preparation of Dried Red Chile Pods recipe above.
NOTE: Chile Caribe may be used as a base for any chile recipe.

Chile Colorado (Basic Red Chile Sauce)
Yield: 2 cups Cooking Time: 10-15 minutes
Temperature: Medium, Low Freezes Well
2 tablespoons shortening 3/4 teaspoon salt
2 tablespoons flour 1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder* Oregano (optional)
2 cups cold water** Comino (optional)
1. Heat shortening in a medium saucepan on medium heat. Stir
in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.
* Red Chile recipe above. Varied amounts and variety of
chile will determine the degree of hotness. One to two cups Chile
Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.
NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,
may be added.

Salsa Pequin (Red Chile Relish)
Yield: Approximately 2 cups Freezes well
2 cups canned tomatoes,* 1 teaspoon garlic salt
drained and chopped. 2 tablespoons dried chile
1/2 cup finely chopped onion pequin,** crushed
1. Combine all ingredients in a medium-sized mixing bowl. Marinate
at least 15 minutes before serving.
*Two cups chopped, fresh tomatoes may be substituted.
**Varied amounts may be used.

Chile Colorado con Torta (Red Chile with Miniature Omelettes)
Yield: 4-6 servings Frying time: Approximately
Temperature: Medium-High 5 minutes
Shortening 1/2 teaspoon salt
2 eggs 1 Recipe Basic Red Chile Sauce*
1 tablespoon flour
1. Heat 1-inch of shortening in a heavy pan on medium-high heat.
2. Separate eggs and beat egg whites until stiff, but not dry. Beat
in egg yolks, flour and salt.
3. Drop mixture by teaspoonsful into hot shortening. Fry until
golden. Drain on absorbent towels and add to chile sauce.

Chile Ardient (Fire Eater's Chile)
Yield: 2 cups Cooking Time: Approximately
Temperature: Medium 20 minutes
Freezes well.

1/2 pound pork steak, cubed 1 tablespoon flour
1/2 teaspoon garlic salt 6 tablespoons Red Chile Powder*
1/2 teaspoon salt 2-3 cups cold water
1. Brown pork in a medium-sized skillet on medium heat. Drain and
add garlic salt and salt.
2. Stir in flour and cook for 1 minute. Stir in chile and cook for
an additional minute.
3. Gradually add water and stir until mixture is slightly thickened.
Cook for 10-15 minutes.
*Red Chile Powder recipe above. Amount and variety of chile will
determine degree of heat.

Courtesy of vivanewmexico.com

[Crackerjack]

Jicama (Jicama Appetizer)

Jicama (Jicama Appetizer)
Yield: 6-8 servings
1 tablespoon salt 1-2 pounds jicama, peeled
1/4 teasoppn Red Chile Powder and thinly sliced
1 lime, cut in wedges
1. Combine salt and chile powder in a small serving bowl
2. Arrange jicama on a serving tray with the bowl of seasonings and
lime wedges.
3. To eat, rub lime over jicama and dip it into seasoning.

Courtesy of vivanewmexico.com

[Sueywill]

Yummm I'm hungry! How about Fish Taco's. Any good easy recipes out there?
We lived in Tucson out by the old movie studios in Three Points and are in Utah now, We miss good Mexican food...

[Cabbage]

These Recipes sound great!

[Cabbage]

Originally Posted by Crackerjack

Chile Colorado (Red Chile)
Modo De Preparar Chile Colorado
(Preparation of Dried Red Chile Pods)
The "ristras" that decorate New Mexico's countryside in the fall are strings of red chiles sundrying for preservation and later use in sauces.
All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the "spice section" of grocery stores should not be substituted. {Usually prepared chili, chili powders, and salsas contain a lot of ingredients that are not chile. Also, different chile peppers have different tastes. Only New Mexico chiles taste like New Mexico chiles. ed.]

Temperature: 250°F Roasting Time: Approximately
10 minutes
Dried red chile pods, stems removed
1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for
approximately 10 minutes. Turn chile pods several times to
avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile
powder, or chile sauce (see below).

Chile Molido (Red Chile Powder)
Yield: 1 cup Freezes Well
16 dried red chile pods, stems removed
1. Place 2-3 pods in a blender container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full. Empty
container and continue to process until all pods are ground.

Chile Caribe (Chile Concentrate)
Yield: 2 cups Freezes Well
Temperature: High
1-2 cups water 8-10 toasted red chile pods*
1. Place water and chile pods in large saucepan. Heat to boiling on
high heat.
2. Pour mixture into a blender container and process to a smooth
consistency.
* Preparation of Dried Red Chile Pods recipe above.
NOTE: Chile Caribe may be used as a base for any chile recipe.

Chile Colorado (Basic Red Chile Sauce)
Yield: 2 cups Cooking Time: 10-15 minutes
Temperature: Medium, Low Freezes Well
2 tablespoons shortening 3/4 teaspoon salt
2 tablespoons flour 1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder* Oregano (optional)
2 cups cold water** Comino (optional)
1. Heat shortening in a medium saucepan on medium heat. Stir
in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.
* Red Chile recipe above. Varied amounts and variety of
chile will determine the degree of hotness. One to two cups Chile
Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.
NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,
may be added.

Salsa Pequin (Red Chile Relish)
Yield: Approximately 2 cups Freezes well
2 cups canned tomatoes,* 1 teaspoon garlic salt
drained and chopped. 2 tablespoons dried chile
1/2 cup finely chopped onion pequin,** crushed
1. Combine all ingredients in a medium-sized mixing bowl. Marinate
at least 15 minutes before serving.
*Two cups chopped, fresh tomatoes may be substituted.
**Varied amounts may be used.

Chile Colorado con Torta (Red Chile with Miniature Omelettes)
Yield: 4-6 servings Frying time: Approximately
Temperature: Medium-High 5 minutes
Shortening 1/2 teaspoon salt
2 eggs 1 Recipe Basic Red Chile Sauce*
1 tablespoon flour
1. Heat 1-inch of shortening in a heavy pan on medium-high heat.
2. Separate eggs and beat egg whites until stiff, but not dry. Beat
in egg yolks, flour and salt.
3. Drop mixture by teaspoonsful into hot shortening. Fry until
golden. Drain on absorbent towels and add to chile sauce.

Chile Ardient (Fire Eater's Chile)
Yield: 2 cups Cooking Time: Approximately
Temperature: Medium 20 minutes
Freezes well.

1/2 pound pork steak, cubed 1 tablespoon flour
1/2 teaspoon garlic salt 6 tablespoons Red Chile Powder*
1/2 teaspoon salt 2-3 cups cold water
1. Brown pork in a medium-sized skillet on medium heat. Drain and
add garlic salt and salt.
2. Stir in flour and cook for 1 minute. Stir in chile and cook for
an additional minute.
3. Gradually add water and stir until mixture is slightly thickened.
Cook for 10-15 minutes.
*Red Chile Powder recipe above. Amount and variety of chile will
determine degree of heat.

Courtesy of vivanewmexico.com

Thanks for that. I will try that sometime.

[Crackerjack]

You are welcome Cabbage! Sueywill, here is a fish taco recipe I like. There are many fish taco recipes floating out there but I like this one.

Fish Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Yield: 6 to 8 servings
Courtesy of one excellent cook - Bobby Flay.

[Crackerjack]

These are a favorite of my family and I pass this recipe on to you to try. One, it is fast and two, it is easy to make!

1 lb of hamburger meat
1 package McCormick Burrito seasoning mix
1/2cup of water
1 large onion
2 medium green chili peppers
1 large can of refried beans - traditional
1 package of 8 flour burrito tortillas - large
1 package of shredded cheese - we use jack cheddar

Brown hamburger meat in a large skillet and drain. Add 1 pack. of McCormick Burrito mix and stir well. Add 1/2 cup if water. Stir well. Cook chopped onion and peppers in a separate small skillet until soft but not brown. Add onion and peppers to hamburger skillet and stir. Preheat oven to 400. Add large can of refried beans and stir well. Simmer until bubbly making sure to stir so it doesn't burn. Take off burner and set aside.
Put mix into burritos in the middle in one long line. Fill all 8 flour burritos. Add shredded cheese to each and wrap burritos and place in a lightly greased large casserole dish. Top with remaining shredded cheese on top of burritos and place in oven. Heat until cheese is melted on top but not browned. Serve with a tossed salad. Enjoy!

[Lowcountry Girl]

Wow, Crackerjack! Thanks for sharing the recipes! As you can imagine SC is not the place for New Mexican style cooking.. we are getting many Mexican restaurants, thank goodness! My husband is a Texan so I am used to cooking "Tex-Mex" and have family that cook "real Mexican" but there is definitely a uniqueness to NM style. So, when your cook book comes out put me in line for a signed copy! Now I'm going to get back to fryin' my chicken! lol~ any other great New Mexican chefs out there??