,,new ,,mexico ,,magazine',s ,a ,,taste ,,of ,new ,mexico ,kitchens ,,contents ,,main ,,courses ,,frijoles #c ,,frijoles #d ,,frijoles ,,refritos #d ,,classic ,,new ,,mexico ,,red ,,enchiladas #e ,,green ,,chile ,,enchiladas #e ,,chicken ,,sour ,,cream ,,enchiladas #f ,,posole ,,sandoval #f ,,the ,,shed',s ,,posole ,,stew #g ,,posole ,,ortiz #h ,,della',s ,,tacos #h ,,chicos #i ,,quelites #i ,,chalupas ,,el ,,paragua #aj ,,arroz ,,con ,,pollo #aj ,,calabacitas #aa ,,huevos ,,rancheros #ab ,,red ,,chile ,,burritos #ab ,,gazpacho ,,new ,,mexico #ac ,,tamale ,,pie #ac ,,chile ,,pie #ad ,,chile ,,preparing ,,fresh ,,chile #ae ,,green ,,chile ,,sauce #ae ,,the ,,owl ,,bar',s ,,green ,,chile #ae ,,green ,,chile ,,stew #af ,,red ,,chile ,,sauce ,i #ag ,,red ,,chile ,,sauce ,,ii #ag ,,salsa #ah ,,pueblo ,,red ,,chile ,,stew #ah ,,green ,,chile ,,souffle #ai ,,favorite ,,foods ,,tostados #bj ,,nachos #bj ,,chile ,,con ,,queso #bj ,,bill',s ,,guacamole #ba ,,chunky ,,guacamole #ba ,,roswell ,,bean ,,dip #bb ,,avocado ,,soup1 ,,las ,,cruces #bb ,,breads ,,flour ,,tortillas #bc ,,quickie ,,tortillas #bc ,,sopaipillas #bd ,,honey ,,butter #bd ,,chile ,,bread #bd ,,navajo ,,fry ,,bread #be ,,blue ,,corn ,,bread #bf ,,pan ,,de ,,la ,,reina #bf ,,desserts ,,empanaditas #bg ,,pink ,,adobe ,,french ,,apple ,,pie #bh ,,hard ,,sauce #bh ,,baked ,,empanadas #bi ,,biscochitos #bi ,,pi,,on ,,cookies #cj ,,pi,,on ,,fudge #cj ,,drinks ,,rancho ,,de ,,chimayo ,,cocktail #ca ,,rosalie',s ,,apricot ,,brandy #ca ,,glossary #cb ,,introduction ,new ,mexican cooking is unique to ,new ,mexico4 ,stacked enchiladas topped with an egg and smothered in pungent red sauce1 tender sopaipillas1 rich and meaty posole stew1 green chile1 and blue corn tortillas4 ,these dishes have been mainstays of ,new ,mexicans for generations1 some remaining classics and some having changed with time1 but all retaining their original essence4 ,in ,new ,mexico ,magazine's ,the ,best from ,new ,mexico ,kitchens1 we give you a big helping of good ,new ,mexico cooking from ,indian-,spanish basics to haute cuisine4 ,in our second cookbook1 ,more of the ,best from ,new ,mexico ,kitchens1 we offer variations on classic ,new ,mexico dishes1 forgotten favorites of the pioneers1 and familiar recipes with new twists4 ,they range from the supremely simple to more sophisticated versions4 ,we have specialties from restaurants big and small--places you may have visited yourself--and from good cooks all over the state4 ,as a special premium for new subscribers to ,new ,mexico ,magazine1 we have put together ,a ,taste of ,new ,mexico ,kitchens1 a small sampling of favorite ,new ,mexican recipes from both cookbooks4 ,we want to share these recipes with you--the subscribers of ,new ,mexico ,magazine--with our compliments4 ,illustration3 uncaptioned ,,frijoles ,one would think that a boiled bean is a boiled bean4 ,but it's not that simple1 of course4 ,each cook thinks his or her way is the best--and only--method4 ,those who advocate the overnight soak will do it this way3 ,take #b cups of dry pinto beans1 pick them over1 and wash them4 ,cover with cold water and soak overnight4 ,drain and rinse well4 ,put in a large pot with about #h cups of water and #b tablespoons of lard4 ,bring to a boil and simmer gently1 covered1 for about #a hours1 then test for tenderness4 ,stir in #b teaspoons of salt4 ,depending on how long the beans were soaked and how high your altitude is 7the temperature at which things boil goes down as altitude goes up71 you may have to cook the beans for up to another hour1 adding more water if needed4 ,serve beans1 broth and all1 in bowls4 ,top with red or green chile salsa4 ,most people do it this way3 ,pick over the #b cups of dry pinto beans and wash them4 ,put beans1 #h cups of water1 and #b tablespoons of lard in a big pot4 ,some folks like to add #b cloves of garlic4 ,bring to a boil1 cover1 and simmer for #b hours1 #b if you are at a high altitude4 ,stir in #b teaspoons of salt4 7,if you add salt too early in the cooking1 your beans will be too tough47 ,continue cooking1 adding water as necessary1 until beans are tender4 ,serve as above4 ,another way to cook your pinto beans is in the pressure cooker4 ,pick over #b cups of dry pinto beans and wash them4 ,put beans1 #h cups of water and #b tablespoons of lard into a large pressure cooker4 ,bring to a boil and boil gently for #aj minutes without the lid on4 ,remove from heat1 cover1 and let the beans stand for about #b hours1 or until an hour before you intend to eat4 ,add #b teaspoons salt1 cover and bring the pressure up to #ae pounds4 ,cook for #aj minutes 7#ae or more at high altitudes74 ,allow pressure to drop normally4 ,serve as above1 and think of the energy you've saved4 ,illustration3 uncaptioned ,,frijoles ,this is the basic bean recipe4 #c cups pinto beans #d quarts water #a clove garlic #a cup diced salt pork ,salt ,wash beans well1 cover with water and soak overnight4 ,drain4 ,put beans1 water1 garlic and salt pork--but not salt--in a large heavy kettle4 ,cover tightly1 bring to a boil1 and simmer for about #a hours or until the beans are tender but not mushy4 ,add boiling water during the cooking if necessary and stir occasionally4 ,when the beans are done1 remove lid1 turn up heat and cook until all liquid has been absorbed4 ,add salt to taste4 ,,frijoles ,,refritos ,many people think that beans are at their best on the second day1 when they are served as refried beans4 ,philomena1 who has a well-known restaurant of the same name in ,los ,alamos1 recommends this classic method4 ,to #b tablespoons bacon drippings add #b cups day-old cooked pinto beans4 ,use a potato masher for mashing and stirring beans as they fry4 ,when beans are thoroughly hot1 add #d cup grated cheddar or jack cheese4 ,continue stirring until cheese has melted4 ,serve hot4 ,some ,new ,mexicans also like to fry a small minced onion in the fat before adding the beans4 ,whatever method you use the resulting dish is delicious4 ,illustration3 uncaptioned ,,classic ,,new ,,mexico ,,red ,,enchiladas #ab blue corn tortillas cup vegetable oil #c-d cups red chile sauce 7see page #ag7 #c cups grated longhorn cheese #b small onions1 minced #d eggs 7optional7 ,fry tortillas in oil until soft and drain on paper towels4 ,heat chile sauce4 ,layer tortillas on serving plates1 topping each with grated cheese and minced onions and sauce4 ,stack #c per serving plate and top with cheese and sauce4 ,put plates in oven to allow cheese to melt4 ,meanwhile1 fry eggs in remaining oil4 ,top each enchilada stack with a fried egg4 ,serve immediately4 ,serves #d4 ,,green ,,chile ,,enchiladas #f blue corn tortillas #b tablespoons oil #a clove garlic #b cups green chile sauce #a tablespoon flour #b cups grated longhorn or jack cheese cup minced onion ,salt to taste ,heat the tortillas on a hot griddle and keep warm under a tea towel4 ,heat the garlic in the oil1 then discard garlic4 ,blend flour into oil4 ,stir in green chile sauce 7see page #ae for recipe7 and heat thoroughly4 ,if mixture is too thick1 add water4 ,add salt to taste4 ,layer tortillas with sauce1 minced onion and cheese on ovenproof plates4 ,sprinkle cheese on top4 ,place in oven to allow cheese to melt4 ,serves #b4 ,for a real ,new ,mexico touch1 place a poached or fried egg on top4 ,the egg has the quality of melding all the flavors4 ,,chicken ,,sour ,,cream ,,enchiladas #ab corn tortillas #d cups green chile sauce #c cups minced cooked chicken #a pound jack cheese1 grated cup minced onion 7optional7 ,salt to taste #a pint sour cream ,heat tortillas on a hot griddle and keep warm under a tea towel4 ,or heat the tortillas in oil and drain well on paper towels4 ,mix one cup of the chile sauce 7see page #ae for recipe7 with the chicken4 ,put cup of the chicken mixture on each tortilla and roll it up4 ,place in an oblong baking dish4 ,cover the enchiladas with the grated cheese4 ,add the onion1 if desired1 and salt to taste to the remaining chile sauce and pour over the enchiladas4 ,bake at #cej degrees ,f for about #bj minutes4 ,smother with sour cream and return to oven for #aj minutes1 or until everything is hot4 ,serve immediately4 ,serves #f4 ,,posole ,,sandoval ,posole is whole hominy1 and in ,new ,mexico it is cooked with pork into a thick stew4 ,the first time you taste it1 you may be unimpressed4 ,the second time1 well1 you think that perhaps another helping would go down well4 ,the third time--you're hooked4 ,like the rest of us1 you won't think that ,christmas ,eve or a feast day of any kind is complete without a big bowl of steaming posole4 ,richard ,c4 ,sandoval1 who grew up in ,namb1 prepares his holiday posole this way4 ,richard uses frozen posole1 but if you can't find that1 perhaps you can find dried posole4 ,failing that1 you might make do with canned hominy1 which1 of course1 won't need to cook as long as the other varieties4 ,but1 as ,richard points out1 it won't taste as good1 either6 #b pounds frozen posole #b pounds pork roast1 cut up dash of oregano #c-d dry red chile pods1 broken up salt to taste ,rinse posole well4 ,put posole1 oregano1 and chile pods in a large pot4 ,add cold water to about #b inches above the corn4 ,heat to a boil and cook for #bj minutes4 ,add the meat1 reduce heat1 and simmer for about #c hours1 until meat is cooked and kernels are soft but not mushy4 7,you might need less time at lower altitudes than ,santa ,fe's47 ,stir frequently and add water as needed4 ,salt to taste at end4 ,serve in bowls and pass the chile sauce4 ,or use as an accompaniment to a dinner of enchiladas1 tamales1 frijoles1 and chiles rellenos4 ,,the ,,shed',s ,,posole ,,stew #a pound lean pork shoulder #b pounds frozen posole 7hominy7 ,juice of one lime #b tablespoons coarse red chile #c cloves garlic teaspoon dried oregano #c tablespoons salt ,cook the pork in a pressure cooker1 with water to cover1 for #bj minutes4 ,reduce pressure under cold water4 ,open pot and add posole1 lime juice and chile4 ,add water--about twice as much as the amount of posole4 ,cook for #de minutes under pressure4 ,reduce pressure under cold water4 ,remove the pork and cut up4 ,put posole1 pork1 garlic1 oregano and salt in a large1 heavy covered pot and simmer for #a to #c hours1 or until hominy kernels have burst and are soft but not mushy4 ,serve alone or as a side dish4 ,freezes well4 ,note3 ,these times are set for ,santa ,fe's high altitude4 ,at lower altitudes1 where the boiling point is higher1 you may wish to try shorter cooking times at first4 ,illustration3 uncaptioned ,,posole ,,ortiz ,everyone has his own special recipe for posole4 ,this is the way ,willie and ,june ,ortiz prepare it at ,la ,tertulia in ,santa ,fe--and good it is4 #b cups frozen white posole 7hominy7 #a quart water #a pound pork shoulder or chops teaspoon oregano #a teaspoon whole black peppercorns cup chopped onion #d dried red chile peppers1 crumbled ,salt ,mix all ingredients in a large1 heavy pot4 ,bring to a boil and simmer1 covered1 for about #b hours or until the kernels are soft but not mushy4 ,salt to taste4 ,serves #d4 ,,della',s ,,tacos ,della's ,spanish ,dining ,room in ,farmington is one of the most popular restaurants in northwestern ,new ,mexico4 ,but ,della ,chvez throws up her hands in dismay and laughs at the idea of writing down her recipes4 ,one must watch to see how it is done1 she says4 ,this is how she prepares her tacos4 ,take ground chuck and brown it in the frying pan1 draining off excess fat4 ,one pound of meat will probably fill six tortillas4 ,season the meat with salsa--made with chopped peeled tomatoes1 garlic1 salt1 chopped onions1 chopped red chiles4 7,the quantities1 ,della implies1 will depend on one's own taste47 ,when the meat is ready1 warm tortillas on a grill4 ,place in a bowl and cover with a towel4 ,they'll steam themselves soft4 ,fold the tortillas in half and stuff with meat4 ,pin with wooden toothpicks4 ,fry the tacos in very hot deep fat 7perhaps #cge-djj degrees ,f7 for just a minute4 ,turn over1 then remove and drain4 ,remove toothpicks and stuff with grated longhorn cheese 7perhaps a half pound for #f tacos71 shredded lettuce and finely chopped tomatoes1 in that order4 ,serve4 ,,chicos ,chicos are sweet corn kernels that have been dried and saved for winter4 ,this dish is popular in the ,spanish-speaking villages of northern ,new ,mexico4 #b cups chicos #aj cups water #b pounds pork #a onion1 minced #a clove garlic teaspoon oregano #d chile pods #b teaspoons salt ,wash chicos and soak overnight4 ,drain and cover with #e cups of water4 ,bring to a boil and simmer for about an hour4 ,meanwhile1 cut pork in #a-;inch cubes and fry until brown4 ,drain fat4 ,stir in a cup or #b of water 7to gather up the flavorful bits at the bottom of the pan74 ,pour meat1 garlic1 oregano1 washed and crushed chile pods1 salt to taste and remaining water in with chicos4 ,cover and simmer for #b hours or until chicos are tender4 7,or use the pressure cooker and cook for about #a hour47 ,serve in soup bowls4 ,serves #f4 ,,quelites ,if you have access to wild spinach1 that's really what you should use in this recipe4 ,but most people make do with the 8tame0 kind4 pound fresh spinach or #a #aj-ounce package frozen spinach #a tablespoon shortening #c tablespoons chopped onion teaspoon crushed red chile ,salt to taste ,wash spinach well1 chop and steam about #aj minutes or until tender4 ,saute the onion in shortening1 mix in drained spinach1 chile and salt1 and cook for an additional #e minutes4 ,serves #b to #c4 ,,chalupas ,,el ,,paragua ,in ,espaola's ,el ,paragua1 ,luis and ,frances ,atencio make chalupas this way4 #a corn tortilla ,vegetable oil cup refried beans ,shredded chicken cup grated longhorn cheese cup guacamole ,shredded lettuce tomato #b tablespoons sour cream ,black olives ,onion rings ,paprika ,fry the tortilla and place on an ovenproof plate4 ,spread with refried beans1 then chicken1 then cheese4 ,slide under broiler to melt cheese4 ,quickly cover with guacamole 7mashed seasoned ripe avocado71 lettuce1 tomato cut in bits1 and sour cream4 ,decorate with black olives and ,bermuda or ,spanish onion rings4 ,dust cream with paprika4 ,serve immediately4 ,serves #a4 ,,arroz ,,con ,,pollo ,this traditional ,spanish recipe is one that ,scottie ,king has adapted and serves often to her delighted guests4 ,as ,scottie points out1 the dish can be prepared ahead of time1 as it improves with standing4 ,this amount serves #d1 but the recipe can easily be doubled4 #a chicken or fowl1 cut up as for frying #c cups boiling water #a large onion1 chopped #a-b cloves garlic1 minced #a cup raw rice1 washed cup olive oil #a teaspoons salt #a teaspoon paprika teaspoon pepper #b sprigs parsley1 minced #a bay leaf teaspoon saffron #b-d canned pimientos1 chopped oregano1 basil1 thyme 7optional7 ,put chicken in a large pot with boiling water and teaspoon of the salt4 ,cover and simmer for #bj-cj minutes 7#dj-ej if it's a fowl74 ,meanwhile1 mix onions1 garlic1 and rice4 ,heat olive oil in a large heavy skillet1 add rice mixture1 and stir until oil is well mixed in4 ,cover and fry ,,very gently for #aj minutes4 ,stir frequently and take great care mixture does not brown4 ,add remaining salt1 paprika1 pepper1 parsley1 bay leaf1 and saffron to chicken pot4 ,add such optional seasonings as you like1 correct salt if need be1 then spread rice mixture over the top of chicken4 ,cover and simmer gently until rice is soft and chicken is tender when pierced with a fork--from #dj to #fj minutes4 ,add the pimientos just before serving4 ,serves #d4 ,,calabacitas ,this is one of the most popular vegetable dishes in ,new ,mexico and deserves to be better known in the rest of the country4 ,it's delicious6 #b tablespoons oil or lard #a clove garlic #a medium onion #d medium large zucchini #a #ab-ounce can niblet corn1 drained #a #d-ounce can diced green chiles or #b fresh peeled chiles ,salt to taste cup grated cheddar1 jack or longhorn cheese ,in a large heavy skillet1 saute the onion1 garlic and zucchini in oil4 ,discard the garlic4 ,mix in drained corn1 chopped chiles and salt4 ,cover tightly and heat through4 ,mix in cheese and serve4 ,serves #d4 ,illustration3 uncaptioned ,,huevos ,,rancheros ,everyone has a special way of preparing huevos rancheros4 ,this suggestion comes from ,new ,mexico ,state ,university4 #b cups green or red chile sauce #d eggs cup grated cheese ,heat chile sauce in shallow frying pan4 ,when hot1 slip eggs into sauce from small dish or saucer1 being careful not to break yolks4 ,cover and simmer over very low heat until eggs are poached to desired firmness4 ,serve on warm plates with remaining sauce poured over eggs4 ,sprinkle with cheese4 ,serves #b4 ,use canned sauce or your own mixture4 ,for recipes1 see pages #ae and #ag4 ,,red ,,chile ,,burritos ,from ,angie ,m4 ,garca comes another of her specialties--the beloved burrito4 #d cups cooked pinto beans #b teaspoons bacon fat or vegetable shortening ,garlic salt to taste #ab flour tortillas to inch thick #a cup grated jack or longhorn cheese cup minced onion ,red chile sauce 7see page #ag7 ,mash beans and season with garlic salt to taste4 ,fry in bacon fat4 ,heat tortillas on ungreased griddle and cover with towel to keep warm4 ,spoon hot bean mixture down the center of each tortilla1 roll1 and place #b on each serving plate4 ,pour heated red chile sauce over burritos and top with cheese and onions4 ,serves #f4 ,,gazpacho ,,new ,,mexico ,a delectable and cooling 8liquid salad0 from ,spain--with a special ,new ,mexico touch4 #b pounds tomatoes1 peeled or #b #ad-ounce cans stewed tomatoes #a cucumber green pepper #a large onion #a clove garlic cup olive oil #a tablespoon vinegar #a cup tomato juice ,salt to taste #a #d-ounce can diced green chile ,ice cubes ,dice half the tomatoes1 being careful not to lose any of the juice1 half the cucumber1 half the onion1 half the pepper4 ,set aside in a large bowl or pitcher4 ,put the remaining tomatoes1 cucumber1 pepper and onion into a blender1 along with the garlic1 olive oil1 vinegar1 tomato juice1 salt to taste and green chile4 ,blend for a few seconds4 ,pour into container with chopped vegetables4 ,mix well1 cover and chill thoroughly4 ,serve with #b or #c ice cubes in each bowl4 ,sprinkle with garlic croutons or serve with hot garlic bread4 ,serves #f to #h4 ,,tamale ,,pie ,this particular version is the specialty of a young ,gallup girl who adapted it from an aunt's recipe4 #a cups leftover meat1 chopped #a cup leftover gravy #a cup red chile sauce #a small onion1 chopped #a can niblet corn1 drained salt and pepper to taste garlic powder 7optional7 #c cups water or stock cup yellow cornmeal salt to taste ,heat meat with gravy1 chile sauce1 onion1 and corn and season to taste4 ,meanwhile boil stock or water and stir in cornmeal4 ,cook1 stirring over low heat until mush is thick4 ,turn meat mixture into casserole and top with spoonfuls of cornmeal mush evenly distributed over surface4 ,bake at #cej degrees ,f for about #dj minutes4 ,,chile ,,pie ,not really a 8pie10 this is more like a quiche without a crust4 ,delectable as a main dish for lunch1 it could also make a light supper4 ,and how about doubling the recipe1 making it in a rectangular baking dish1 and cutting in small squares to serve at a party8 #d-f whole green chiles #a cup grated jack or longhorn cheese #d eggs #a cup scalded half-and-half or #a cup evaporated milk teaspoon garlic salt ,line a buttered #h- or #i-;inch pie pan with chiles 7fresh1 canned or frozen74 ,sprinkle with the cheese4 ,beat eggs and combine with half-and-half and garlic salt4 ,pour over cheese4 ,bake at #cbe degrees ,f for about #dj minutes or until the custard has set4 ,cut in wedges and serve4 ,serves #d4 ,illustration3 uncaptioned ,,preparing ,,fresh ,,chile ,select plump fresh ,new ,mexico-grown chile pods1 either green or red4 ,the variety of the chile will determine how hot it is4 7,see 8,chile--,new ,mexico's ,fiery ,soul0 and the ,nakayama ,scale in ,the ,best from ,new ,mexico ,kitchens47 ,new ,mexico #f and ,anaheim are two of the mildest varieties1 and ,numex ,big ,jim rates #c on a scale of #aj4 7,the sizzling jalapeo is only #g67 ,slit pods lengthwise and remove seeds and veins1 which make chiles far too hot for most palates4 ,place pods on a foil-lined cookie sheet under broiler4 ,or place pods on outdoor grill4 ,roast pods1 turning frequently so they don't burn4 ,when chile skins are blistered and loose1 remove from fire 7tongs would be handy for this7 and cover with damp towels until cool4 ,peel skins from stem downward4 ,chiles are then ready to use or to freeze for the future4 ,if you want to save your own skin from being blistered by the chiles1 you had better wear thin rubber gloves while you work4 ,,green ,,chile ,,sauce cup salad or olive oil #a clove garlic1 minced cup minced onion 7optional7 #a tablespoon flour #a cup water #a cup chopped green chile salt to taste ,saute garlic and onion in oil in heavy saucepan4 ,blend in flour with wooden spoon4 ,add water and green chile and mix well4 ,add salt4 ,bring to a boil and simmer1 stirring frequently1 for #e minutes4 ,,the ,,owl ,,bar',s ,,green ,,chile ,the ,owl ,bar ,cafe in ,san ,antonio1 south of ,socorro1 has become world renowned--literally6--for its huge1 juicy hamburgers4 7,it's been featured in ,new ,mexico ,magazine1 ,,twa's ,ambassador ,magazine and the ,washington ,post47 ,but the cafe is also known for its atmosphere and its green chile4 ,the secret1 says ,rowena ,baca1 the owner1 is in the simmering4 #c pounds hot green chile #a pounds hamburger meat #c cloves garlic1 minced #b quarts water salt to taste ,roast1 peel1 and dice green chile4 ,in a heavy skillet1 brown the meat and drain excess fat4 ,in large heavy saucepan1 cover chile and garlic with water and bring to boiling point4 ,mix in the meat and simmer1 tightly covered1 for at least #c hours4 ,add salt to taste4 ,,green ,,chile ,,stew ,rosella ,frederick of ,cochit is known for her good cooking4 ,one of her specialties is her green chile stew4 ,for feast days1 she usually makes enormous pots of stew outside over an open fire in order not to heat up her spotless kitchen4 ,she has cut down her recipe to family size for us4 #b pounds lean chuck ,lard or cooking oil medium onion1 chopped #d medium potatoes 7optional7 #d medium zucchini 7optional7 #ab large green chiles1 roasted1 peeled and cut in pieces or #a #g-ounce container frozen chopped green chile or #b #d-ounce cans chopped green chile #a teaspoon garlic salt #a teaspoon salt #f-g cups water ,cut the meat up into very small pieces--about #b-;inch cubes--and brown in a little oil in a large1 deep heavy pan4 ,add the onions4 ,peel and dice the potatoes and brown them with the meat4 7,rosella does not flour the meat because it makes the stew too thick for her family's taste47 ,when the meat and onion and potatoes 7if used7 have been browned1 drain off any excess fat4 ,add the zucchini1 if used1 the chiles1 garlic salt1 salt and water4 ,bring to a boil and simmer for at least a half hour4 ,ladle into bowls and serve with homemade bread4 ,the stew should be eaten with a spoon1 like a hearty soup4 ,serves #f4 ,,red ,,chile ,,sauce ,i ,this is ,mark ,nohl's traditional recipe made from whole dry red chile pods1 the kind that hang on every door-side ristra in ,new ,mexico or are bought in big plastic bags at supermarkets and roadside stands4 ,wash and remove seeds1 stems1 and white veins 7the more seeds and veins you leave in1 the hotter the sauce will be74 ,place pods in a large kettle and cover with boiling water4 ,cook the pods until they become plump and tender4 ,remove pods and run them through your blender or processor 7in the old days they used a food mill or fruit press74 ,strain the mixture to remove pieces of skin and stray seeds4 ,add some of the water you used to cook the pods in order to get the consistency of tomato paste4 ,to this add #c tablespoons fat1 several cloves of minced garlic1 #a teaspoon dried oregano1 and #a teaspoon salt4 ,bring sauce to a boil1 reduce heat1 and simmer for about #de minutes4 ,this is your basic red chile sauce and is the smoothest you can make4 ,to this you can add pinto beans1 meat1 onions1 or tomatoes to construct your favorite ,new ,mexico recipes1 or use as is to go over burritos or enchilada plates4 ,,red ,,chile ,,sauce ,,ii #c tablespoons olive oil or lard #a clove garlic1 minced cup ,new ,mexico chile powder #b tablespoons flour #b cups water salt to taste ,saute the garlic in oil4 ,blend in flour and chile powder quickly with a wooden spoon4 7,be careful not to burn the chile47 ,blend in water and cook to desired consistency1 adding more water as desired4 ,if you have stock instead of water1 so much the better4 ,add salt to taste4 ,illustration3 uncaptioned ,,salsa #b tomatoes1 medium size #a ,bermuda onion1 medium size #a clove garlic teaspoon salt #b or more green chiles ,use fresh chiles 7roasted1 peeled and seeded7 or frozen or canned chiles4 ,chop the chiles1 tomatoes and onion very fine4 7,don't lose the juice of the tomatoes67 ,mash the garlic with the salt4 ,mix well4 ,add more chiles to suit your taste4 ,allow flavors to blend at least an hour before using4 ,store in refrigerator or freezer4 ,use on tacos1 eggs or hamburgers or as a dip for tostados4 ,makes about #a pint4 ,,pueblo ,,red ,,chile ,,stew ,this recipe comes from ,santa ,clara ,pueblo from the ,joseph ,lonewolf family4 #aj pounds stew beef #b gallons water #b tablespoons salt #e pounds potatoes #b cups red chile powder cup blue cornmeal ,cut meat in #a-;inch cubes4 ,cover with water and bring to a boil in a large kettle4 ,reduce heat to simmer and cook1 covered1 for about #d hours4 ,meanwhile1 peel and cube potatoes4 ,add potatoes and salt and cook for #a hours4 ,measure red chile powder and cornmeal into bowl with enough cold water to make a paste4 ,stir slowly into stew4 ,mix in well1 to thicken broth4 ,simmer for a half hour1 then keep warm4 ,theresa ,lonewolf figures on serving about #ge people on a feast day1 but of course not everyone eats a lot of any one dish4 ,if this were the main dish at a picnic or supper1 it might serve #be to #ce persons4 ,,green ,,chile ,,souffle ,this happy marriage of green chile to a souffle was engineered by ,edna ,turner of ,santa ,fe4 #e egg whites #b tablespoons grated ,parmesan cheese #c tablespoons butter #c tablespoons flour #a cup hot milk teaspoon salt teaspoon dry mustard ,dash cayenne teaspoon ,worcestershire sauce #d egg yolks ,pinch salt #a cup shredded sharp cheddar cheese to cup chopped green chile ,place egg whites in a #d-quart bowl and let stand at room temperature #a hour4 ,heat oven to #djj degrees ,f4 ,butter #a-quart souffle dish generously4 ,sprinkle bottom and sides evenly with ,parmesan cheese4 ,melt #c tablespoons butter over low heat in heavy saucepan4 ,add flour and stir with wire whisk4 ,cook over low heat1 stirring constantly until mixture foams and bubbles4 ,remove from heat1 add milk1 and beat until smooth4 ,beat in salt1 mustard1 cayenne and ,worcestershire4 ,return to heat and cook #a minute1 stirring constantly1 until mixture is quite thick4 ,remove from heat and add egg yolks #a at a time1 beating well after each addition4 ,pour this mixture into a large bowl4 ,beat egg whites with a pinch of salt until stiff peaks form4 ,add #a large spoonful to the egg yolk mixture and blend4 ,add all but #a tablespoon of the cheese and the chopped chiles 7frozen1 fresh or canned7 to the egg yolk mixture and blend well4 ,spoon remaining egg whites on top and fold in with a rubber spatula4 ,pour into souffle dish and smooth with spatula4 ,sprinkle remaining cheese on top4 ,run a silver knife in a circle about #a inch from the edge of dish4 7,this will enable the crown or 8hat0 to form when done47 ,place in center of oven and reduce to #cge degrees ,f4 ,bake #cd-dj minutes1 or until knife inserted in the side comes out clean4 ,serve immediately4 ,,tostados ,cut fresh or canned corn tortillas into triangles and deep fry in oil at #chj degrees ,f until they are crisp4 ,drain on paper towels4 ,sprinkle with salt4 ,these are the original 8corn chips40 ,use with dips1 soups or beverages4 ,,nachos ,prepare tortillas as above4 ,while they are still hot1 sprinkle with onion or garlic salt and chile powder4 ,or--sprinkle the chips with grated longhorn cheese1 chile powder and garlic salt1 then heat in the oven until the cheese melts4 ,or spread each chip with a bit of mashed beans1 season with red chile powder or a bit of fresh chopped green chile1 sprinkle liberally with grated longhorn cheese1 add a touch of garlic salt and broil until cheese melts4 ,,chile ,,con ,,queso #b tablespoons butter or margarine #a medium onion1 minced #a clove garlic1 minced #a tablespoon flour #a #ac-ounce can evaporated milk #a pound longhorn cheese1 grated ,salt to taste -#a cup chopped green chile ,saute minced onion and garlic in butter in large heavy saucepan4 ,blend in flour with wooden spoon4 ,add milk and cheese4 ,stir constantly until cheese is melted and mixture is smooth and thick4 ,if mixture seems too thick to use as a dip1 blend in a little water4 ,mix in the chopped green chile 7fresh1 frozen or canned7 to suit your taste4 ,serve in a chafing dish with tostados1 corn chips or raw vegetable sticks to dip in the mixture4 ,,bill',s ,,guacamole #f-h ripe avocados cup finely chopped onion #a large tomato1 diced cup chopped green chile #b-c minced jalapeo peppers #a clove garlic1 minced ,dash of cumin powder #a teaspoon lemon juice ,salt to taste ,peel and pit avocados4 ,mash coarsely with a fork1 leaving bits of whole avocado4 ,stir in remaining ingredients4 ,serve on lettuce or as a dip with tostados4 ,,chunky ,,guacamole #a large ripe avocado #a medium tomato #a small onion #a small bell pepper #c long green chiles ,juice of lemon ,salt to taste ,chop all the ingredients fine4 ,do not mash4 ,use fresh roasted and peeled chiles1 but1 if they are not available1 use canned or frozen4 ,mix together with the lemon juice and add salt to taste4 ,serve as a dip or as a salad with lettuce and corn chips4 ,illustration3 uncaptioned ,,roswell ,,bean ,,dip ,this old favorite has a number of variations4 ,we like this one4 #b cups refried beans #a cup sour cream cup taco sauce ,mash beans well or run through blender4 ,mix in sour cream and taco sauce4 ,serve with corn chips or vegetable sticks4 ,no taco sauce8 ,try chopped green chile4 ,or enchilada sauce4 ,or chile powder to taste4 ,or a minced jalapeo4 ,,avocado ,,soup1 ,,las ,,cruces ,maggie ,gamboa of ,las ,cruces is a famous cook in southern ,new ,mexico4 ,not only does she cater for parties1 but she teaches cooking--including a chile gourmet class4 #a medium tomato #a tablespoon minced onion #d cups chicken broth cup heavy cream #a teaspoon lemon juice #b large ripe avocados cup dry sherry salt and pepper to taste #a banana 7optional7 ,peel1 seed1 and chop the tomato4 ,place first #e ingredients in blender or processor and blend well4 ,heat this mixture in a saucepan and simmer for a few minutes4 ,peel and mash avocados and stir into soup4 ,add sherry1 salt and pepper to taste1 and heat well1 but do not allow to boil4 ,serve hot or cold4 ,decorate each bowl with two or three thin slices of banana for an extra touch of flavor4 ,serves #f4 ,illustration3 uncaptioned ,,flour ,,tortillas #b cups flour #a teaspoon salt teaspoon baking powder 7optional7 #d tablespoons lard - cup lukewarm water ,mix dry ingredients1 then work in lard until mixture is crumbly4 ,stir in the half cup of water1 adding more if needed4 ,knead dough on a lightly floured board1 then make into small balls1 about the size of an egg4 ,let these stand covered by a tea towel for about #ae minutes4 ,then roll out to the size of a salad or luncheon plate4 ,bake on a hot1 ungreased griddle for #b minutes4 ,turn and bake for #a minute on the other side4 ,they should have a brown-freckled surface4 ,use immediately1 or keep warm until serving by placing between the folds of a clean tea towel4 ,if necessary1 they may be refrigerated in plastic bags and reheated--but they're better when they're fresh4 ,,quickie ,,tortillas ,angie ,m4 ,garca recommends this as a quick and easy method of making flour tortillas4 #a tube refrigerator biscuits ,flour ,use plain or buttermilk biscuits4 ,on a floured surface1 pat out each biscuit to desired thickness-- to inch4 ,place each tortilla on a hot griddle 7#dge to #ejj degrees ,f7 and cook for about #b minutes4 ,turn and cook on the other side until done4 ,makes #aj4 ,illustration3 uncaptioned ,,sopaipillas ,although they are kin to fry bread and cousin to buelos1 ,new ,mexico's sopaipillas are unique4 ,there's nothing in the world quite like these light crispy bread puffs4 #b cups flour #b teaspoons baking powder #a teaspoon salt #b tablespoons lard cup water ,shortening for frying ,sift dry ingredients together4 ,work in lard and lukewarm water to make a soft dough4 ,chill in refrigerator4 ,roll out dough on a floured surface to about -inch thickness4 ,cut into #c-;inch squares4 ,deep fry in hot lard 7or vegetable shortening7 at #djj degrees ,f a few at a time4 ,brown on each side and drain on paper towels4 ,serve piping hot4 ,to eat1 poke open and pour in honey or slather with honey butter4 ,,honey ,,butter ,cream #a cup butter or margarine4 ,gradually beat in cup to #a cup of honey4 7,if your honey has begun to crystalize1 you can use the larger amount47 ,cover and store in refrigerator4 ,serve with sopaipillas4 ,good also on hot biscuits or toast4 ,,chile ,,bread ,here's a surprising raised dough ring that will make chile lovers wake up and sing4 ,glenna ,rose ,autrey of ,santa ,fe dreamed it up4 #a package dry yeast cup warm water #d cups flour cup melted butter #a cup warm milk cup sugar #a teaspoon salt #a egg #a cups finely chopped onion cup melted butter #c tablespoons red chile powder or cup chopped green chile ,dissolve yeast in water4 ,mix in #b cups of the flour1 butter1 milk1 sugar1 salt1 and egg4 ,beat for #b minutes4 ,add enough flour to make a stiff dough4 ,turn onto a floured board and knead until smooth4 ,put in a greased bowl1 turn over1 and cover with a clean cloth4 ,put bowl in a warm place with no drafts and let dough rise until doubled--about #a hour4 ,combine remaining ingredients for filling4 ,punch dough down and roll into a #bjx#h inch rectangle4 ,cut into four #bjx#b inch strips4 ,spread filling on each strip and fold over lengthwise4 ,twist #b strips together1 then twist double strips together and form in a circle on greased cookie sheet4 ,cover with clean cloth and let rise until doubled4 ,brush with beaten egg and sprinkle with chile powder4 ,bake at #cej degrees ,f for #dj minutes4 ,,navajo ,,fry ,,bread #c cups flour #a teaspoons baking powder teaspoon salt #a cups warm water ,shortening ,use either all white or half whole wheat flour4 ,mix flour1 baking powder and salt4 ,add warm water and mix4 ,dough should be soft but not sticky4 ,knead until smooth4 ,tear off a chunk about the size of a peach4 ,pat and stretch until it is thin4 ,poke a hole through the middle1 and drop into sizzling hot deep fat4 7,lard is the traditional shortening1 but you might prefer to use vegetable oil47 ,brown on both sides4 ,drain and serve hot4 ,eat with honey or jam4 ,,blue ,,corn ,,bread ,from the northern part of the ,navajo ,reservation comes this unusual recipe4 ,obviously the recipe is not for the average ,american kitchen4 ,but it shows the remarkable ingenuity of people who must use the ingredients available far from supermarkets4 #a cup cedar ashes #a cup hot water #a pound blue cornmeal #a quart water ,the cedar ashes 7really from juniper wood1 locally called cedar7 should be smooth and fine4 ,sieve if possible4 ,mix the ashes with hot water and remove any twigs or other bits of rough material4 ,add to blue cornmeal4 ,pour in water gradually1 adding only enough to make a soft dough4 ,form into cakes about a half inch thick4 ,smooth the surface of the cakes with water4 ,cook on a medium hot grill on each side until the cakes are done4 ,use like bread4 ,,pan ,,de ,,la ,,reina ,alicia ,romero contributed this delicious holiday bread recipe to ,new ,mexico ,magazine many years ago4 #a envelope yeast cup warm water #a teaspoon sugar #d cups flour #a cup butter or margarine teaspoon salt #b tablespoons sugar #f eggs1 beaten #a cup milk #a teaspoon anise seeds ,dissolve the yeast in warm water4 ,mix in #a teaspoon sugar and just enough flour to make a soft ball4 ,cover and place in a warm place to rise for at least an hour4 ,add the remaining flour1 melted butter1 salt1 sugar1 eggs1 milk and anise seeds and mix and knead until smooth and velvety4 ,cover and let rise to double its original bulk4 ,punch down and knead slightly4 ,pull off small pieces1 mold into balls and place in a greased tube pan4 ,cover and set in warm place and let rise until double in size4 ,bake at #cej degrees ,f until it is brown and shining4 ,rub the surface with melted butter4 ,,empanaditas ,rich and delectable1 these mincemeat turnovers mean ,christmas to many a ,new ,mexico boy and girl4 ,this is ,martha ,montoya's traditional recipe4 ,filling #b beef tongues #b cups sugar #a teaspoon salt #b teaspoons cinnamon #a teaspoon allspice #a tablespoon vanilla #a cup raisins #a cup roasted shelled pion nuts #b tablespoons blackberry brandy ,cover well-washed tongues with water in a large kettle and simmer until tender--about #a hour4 ,cool and peel4 ,retain #a cup of the tongue broth4 ,grind meat in a grinder and place in a large bowl4 ,add remaining ingredients and mix well with hands1 using tongue broth to moisten4 ,let mixture stand while you prepare pastry4 ,pastry #e cups flour #a teaspoon salt #c tablespoons sugar cup shortening 7part lard7 cup evaporated milk cup water ,sift flour into a large bowl and add salt and sugar4 ,cut in shortening4 ,mix in milk and water to form a soft dough4 ,knead dough with hands for about #c minutes4 ,form dough into balls about #a inches in diameter4 ,roll out on floured board4 ,place #a teaspoon filling on half circle of dough1 folding over other half circle to enclose4 ,pinch edges of dough together to prevent filling from leaking4 ,deep fry empanaditas a few at a time in moderately hot oil 7#cej degrees ,f7 until golden brown1 turning once4 ,drain on paper towels4 ,makes about #d dozen empanaditas4 ,empanaditas taste best when eaten warm4 ,they may be placed on a cookie sheet and reheated in a #cjj-;degree ,f oven4 ,,pink ,,adobe ,,french ,,apple ,,pie ,and here it is1 that famous ,french ,apple ,pie4 ,rosalea of the ,pink ,adobe says she has no idea how many she's made over the years4 8,thousands1 hundreds of thousands1 maybe millions40 ,forget about calories when you eat this concoction4 #b cups flour cup lard #a teaspoon salt cold water #a pound apples teaspoon nutmeg teaspoon cinnamon #b tablespoons lemon juice cup seedless raisins cup sugar #a cup brown sugar #b tablespoons flour cup 7 pound7 butter cup chopped pecans cup milk ,work flour1 lard1 and salt together until crumbly4 ,add #f or #g tablespoons cold water until dough holds together4 ,form into #b balls4 ,roll out to line and top a #i-;inch pie pan4 ,filling3 ,wash1 peel1 core1 and slice apples into pie shell4 ,sprinkle with lemon juice1 nutmeg1 and cinnamon4 ,spread with raisins and white sugar4 ,mix brown sugar1 flour1 and butter4 ,spread over contents4 ,sprinkle with pecans and most of milk4 ,cover with pastry1 prick with fork1 and brush with remaining bit of milk4 ,bake at #dej degrees ,f for #aj minutes4 ,reduce heat to #cej degrees ,f and bake for another #cj minutes4 ,serve hot with ,hard ,sauce4 ,,hard ,,sauce cup butter #a cup confectioners' or powdered sugar #a tablespoon boiling water #a teaspoon brandy or rum ,cream the butter until light4 ,beat in the sugar and add #a tablespoon boiling water4 ,then beat in brandy4 ,serve with ,french ,apple ,pie4 ,,baked ,,empanadas ,new ,mexico ,state ,university's ,cooperative ,extension ,service is a gold mine of recipes4 ,if you can't eat deep-fried foods1 you might want to try their version of baked empanadas4 #c ounces cream cheese cup butter or margarine #a cup flour #a cup thick applesauce ,cream butter or margarine with cream cheese until fluffy4 ,add flour and mix until a smooth ball is formed4 ,wrap well and refrigerate for at least #d hours or overnight4 ,remove from refrigerator hour before using4 ,roll out dough on a floured board to -inch thickness4 ,cut in approximately #c-;inch rounds4 ,place #a tablespoon of applesauce on each round4 ,fold over and seal4 ,flute edges4 ,bake at #cge degrees ,f #ae to #bj minutes4 ,serve warm with a sprinkle of powdered sugar4 ,may be served with ice cream if desired4 7,this dough is very tricky and hard to handle47 ,,biscochitos ,this is ,new ,mexico's traditional cookie4 #f cups flour teaspoon salt #c teaspoons baking powder #a pound 7#b cups7 lard #a cups sugar #b teaspoons anise seeds #b eggs cup brandy cup sugar #a tablespoon cinnamon ,sift flour with baking powder and salt4 ,cream lard with sugar and anise seeds until fluffy4 ,beat in eggs one at a time4 ,mix in flour and brandy until well blended4 ,turn dough out on floured board and pat or roll to - or -inch thickness4 ,cut into shapes4 7,the fleur-de-lis is traditional47 ,dust with mixture of sugar and cinnamon4 ,bake #aj minutes at #cej degrees ,f or until browned4 ,,pi,,on ,,cookies ,marian ,meyer gave us this marvelous cookie recipe using ,new ,mexico's favorite nuts4 #d eggs #a cups granulated sugar teaspoon grated lemon rind #b cups sifted flour teaspoon salt cup confectioners' sugar #a cup pion nuts ,put eggs and granulated sugar in the top of a double boiler over hot water4 ,beat with rotary or electric beater until mixture is lukewarm4 ,remove from water2 beat until foaming and cool4 ,add lemon rind and fold in flour and salt4 ,drop by teaspoonfuls onto greased and floured cookie sheets4 ,sprinkle with confectioners' sugar and nuts4 ,let stand for #aj minutes4 ,bake in moderately hot oven 7#cge degrees ,f7 for about #aj minutes4 ,makes #e dozen cookies4 ,,pi,,on ,,fudge #c cups sugar #a #ac-ounce can evaporated milk #a teaspoon vanilla cup pion nuts ,melt #a cup of the sugar in heavy pan1 stirring with wooden spoon1 until dark brown4 ,add rest of sugar and stir in milk gradually4 ,cook to hard ball stage 7a drop forms a hard ball in cold water74 ,remove from burner4 ,add vanilla4 ,beat until creamy4 ,fold in nuts4 ,pour into buttered #h-;inch pan4 ,when firm1 cut in squares4 ,illustration3 uncaptioned ,,rancho ,,de ,,chimayo ,,cocktail ,this apple cocktail was created by ,arturo ,jaramillo1 owner of the famous ,rancho de ,chimay restaurant4 ,a thoroughly ,new ,mexican drink1 it makes good use of ,chimay apples and cider4 #a ounces tequila #a ounce homemade ,new ,mexico sweet apple cider ounce lemon juice ounce crme de cassis ,shake all ingredients together1 chill1 and serve with a wedge of ,new ,mexico apple over the rim of the glass4 ,serves #a4 ,,rosalie',s ,,apricot ,,brandy ,rosalie ,howland says this is great to sip and is superb as a topping for vanilla ice cream4 #a pound dried apricots #a pound sugar #a quart vodka ,mix together in a glass container and store for #f to #h weeks in a cool dark place4 ,shake every other day or so1 so flavors meld4 ,illustration3 uncaptioned ,,glossary ,biscochito ,new ,mexico's traditional cookie4 ,burrito ,a flour tortilla wrapped around a filling of beans1 meat1 or both with grated cheese and chile sauce on top4 ,calabacitas ,zucchini4 ,chicos ,cooked sweet-corn kernels that have been dried in the sun4 ,empanadita ,a deep-fried mincemeat turnover4 ,enchiladas ,a cornmeal tortilla1 either blue or yellow corn1 wrapped around or layered with meat1 chicken1 or cheese1 and covered with red or green chile sauce4 ,frijoles ,beans 7usually pinto beans74 ,frijoles refritos ,cooked pinto beans that have been refried4 ,huevos ,eggs4 ,pion nuts ,the nuts from the cones of the pion tree4 ,posole ,white corn kernels that have been treated with lime to soften the kernel's tough outer skin to facilitate cooking2 hominy4 ,quelites ,spinach1 including wild spinach4 ,sopaipillas ,a deep-fried bread that puffs up to resemble small pillows4 ,taco ,a corn tortilla that has been deep fried1 folded in half to hold meat1 cheese1 lettuce1 and tomatoes4 ,tamale ,thick masa harina paste wrapped around a red chile sauce with pork meat filling enclosed in corn husks and steamed before eating4 ,also published by ,new ,mexico ,magazine ,the ,best from ,new ,mexico ,kitchens #f4ie ,more of the ,best from ,new ,mexico ,kitchens #f4ie ,enchanted ,trails #g4ie ,indian ,arts ,volume ,i #c4ie ,indian ,arts ,volume ,,ii #c4ie ,ghost ,towns of ,new ,mexico 8,listen to the ,wind0 #c4ie ,new ,mexico ,coloring ,book #a4jj ,new ,mexico ,magazine--monthly 7one year7 #ae4jj ,illustration3 ,new ,mexicomagazine ,bataan ,memorial ,building ,santa ,fe1 ,,nm #hgejc ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4