New Mexican Recipes (buy, live, food)

[Crackerjack]

I love authentic New Mexican food and I am starting this thread in hopes that those wonderful New Mexican chiefs will submit their recipes. It doesn't have to be authentic New Mexican food but maybe recipes your mother or grandmother or family member passed down to you or your favorite recipe. So PLEASE submit your recipes so I can cook all that great food. We New Mexicans know how to eat good food!!!!

[Crackerjack]

I got this recipe off the internet and it is GOOD so I submit it to you.

Mexican salsa recipe:

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
Great with white corn chips or inside burritos or on tostados or just in a bowl of beans
Enjoy this Mexican salsa recipe.

[camesquibel]

Here is the recipe for good old New Mexican sopapillas. This is how all my family makes them:

You need 4 cups of flour
3 TBS of Baking Powder
2 TSP of salt
3 TBS of lard

Mix all ingrediants together for about 5 minutes. Mix enough water to make it into a stiff dough. Let dough set for one hour. Roll about 1/4 inch or thinner. Cut into squares. Fry in very hot oil. You might want to add a pinch of salt to dough mix so it gives them flavor

[Crackerjack]

Thanks for the sopapillas recipe! I can't wait to try it and of course I'm going to put New Mexican honey on it!

[camesquibel]

I hope you enjoy your sopapillas. I like to top mine with beans, hamburger meat, or red chili pork and then garnish it with cheese , lettuce and tomatos.

This is how I make my red chili pork meat.
I usually buy loin thin boneless pork

Fry pork, then add about 4 Table Spoons of Red Chili powder.
Do not drain oil from pan. Add about 1/2 cup to 1 cup of water and add garlic salt.
Stir. If it is too watery you can add flour to make the chili thicker.

[Crackerjack]

I made some sopapillas and they were terrific. I made two batches and the first was flatter but the second was puffed up more and I realized the hotter the oil, the more they puffed up. I will be keeping this recipe and will try it next time with your new suggestions! Thanks Camesquibel!

[Crackerjack]

Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe
courtesy of Bobby Flay
This recipe fits the New Mexico lifestyle so here it is...

6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

[Crackerjack]

Cheese Soup of New Mexico

1/4 cup butter
1/2 cup finely diced onions
1/2 cup finely diced celery
1/4 cup all-purpose flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/8 teaspoon baking soda
1 cup Velveeta cheese, cut in cubes
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
2 tablespoons finely chopped parsley

Melt butter in a pot large enough to hold all the ingredients.
Saute onions and celery over low heat until soft.
Add the flour and cornstarch and stir until it bubbles.
Gradually add chicken stock and milk and stir until smooth.
Add baking soda, cheese, pepper and garlic salt, stir.
Cook over low heat until the cheese melts and blends into the mixture.
Add the parsley and cook for five more minutes more and serve.

Makes 8 servings
1 hour 20 mins prep
Courtesy of Recipezaar

[Crackerjack]

Caldos (Soups)
Gazpacho (Chilled Vegetable Soup)
Yield: 10-12 servings Chilling Time: 1 hour
1 cup tomato juice 4 large tomatoes, peeled
2 tablespoons wine vinegar and finely chopped
3 tablespoons olive oil 1 large cucumber, finely
1/4 teaspoon garlic salt chopped
1/2 teaspoon salt 2-3 tablespoons finely
1 medium onion, finely chopped chopped green chile*
Black pepper
1. Combine all ingredients in a medium-sized mixing bowl.
2. Chill at least 1 hour before serving.
3. To serve, pour into small lettuce-lined bowls.
* Varied amounts may be used.

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Caldillo (Northern New Mexico-style Soup)
Yield: 4 servings Cooking Time: Approximately
35 minutes

1 pound lean ground beef 1 teaspoon salt
2 cups diced potatoes 1/4 teaspoon celery salt
1/2 cup finely chopped onions !/2 teaspoon pepper
4 cups water 1/4 cup chopped green chile*
1. Fry beef in a medium-sized saucepan at medium heat until browned.
Add potatoes and continure to fry until potatoes are golden brown.
2. Add onions, water, seasonings, and chile.
3. Cover and simmer at low heat until potatoes are tender. Serve
hot.

* Varied amounts may be used.

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Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)
Yield: 4 servings 1/2 teaspoon onion salt
1/2 cup chopped green chile* 1/2 teaspoon garlic salt
1/2 cup sharp cheddar cheese 1 1/2 teaspoon salt
cubed

1. Combine all ingredients in a blender container and process at
high speed until pureed.
2. Pour ingredients into a large saucepan and heat at medium heat,
stirring canstantly until mixture is steaming hot and cheese is
melted. Serve hot.

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

[Crackerjack]

Ensalada de Fiesta (Fiesta Salad)
Yield: 4-6 servings
1 head iceberg lettuce 3/4 cup corn chips, crushed
2 cups cooked pinto beans 1/2 cup Italian salad dressing
1/4 pound sharp cheddar 1 avocado sliced
cheese, grated 2 tomatoes, cut in wedges
Chopped green chile* Ripe pitted olives (optional)
1. Tear crisp lettuce into a large bowl. Toss with beans, cheese,
chile, and chips.
2. Add dressing and toss lightly
3. Garnish with avocado, tomato, and olives. Chill and serve as a
main course.
* Varied amounts may be used.
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Ensalada de Frijol (Pinto, Patio Salad)
Yield. 4-6 servings
2 1/2 cups cooked pinto beans 1 tablespoon chile sauce
4 hard-cooked eggs, chopped 1 teaspoon mustard
1 cup sharp cheddar cheese, cut 1/4 teaspoon salt
into 1/2 inch cubes 1/4 teaspoon pepper
1 small onion, thinly sliced 1/4 cup bacon bits
2 tablespoons Italian salad (optional)
dressing

1. Combine beans, eggs, cheese, and onion in a large bowl. Chill.
2. Combine remaining ingredients and pour over the bean mixture. Top
with bacon bits and serve on lettuce cups.
Courtesy of vivanewmexico.com