Read Ebook: New Mexico Magazine's A Taste of New Mexico Kitchens by Anonymous

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Ebook has 166 lines and 16091 words, and 4 pages

This particular version is the specialty of a young Gallup girl who adapted it from an aunt's recipe.

Heat meat with gravy, chile sauce, onion, and corn and season to taste. Meanwhile boil stock or water and stir in cornmeal. Cook, stirring over low heat until mush is thick. Turn meat mixture into casserole and top with spoonfuls of cornmeal mush evenly distributed over surface. Bake at 350 degrees F for about 40 minutes.

CHILE PIE

Not really a "pie," this is more like a quiche without a crust. Delectable as a main dish for lunch, it could also make a light supper. And how about doubling the recipe, making it in a rectangular baking dish, and cutting in small squares to serve at a party?

Line a buttered 8- or 9-inch pie pan with chiles . Sprinkle with the cheese. Beat eggs and combine with half-and-half and garlic salt. Pour over cheese. Bake at 325 degrees F for about 40 minutes or until the custard has set. Cut in wedges and serve. Serves 4.

PREPARING FRESH CHILE

Select plump fresh New Mexico-grown chile pods, either green or red. The variety of the chile will determine how hot it is. New Mexico #6 and Anaheim are two of the mildest varieties, and Numex Big Jim rates #3 on a scale of 10.

Slit pods lengthwise and remove seeds and veins, which make chiles far too hot for most palates. Place pods on a foil-lined cookie sheet under broiler. Or place pods on outdoor grill. Roast pods, turning frequently so they don't burn. When chile skins are blistered and loose, remove from fire and cover with damp towels until cool. Peel skins from stem downward. Chiles are then ready to use or to freeze for the future. If you want to save your own skin from being blistered by the chiles, you had better wear thin rubber gloves while you work.

GREEN CHILE SAUCE

Saute garlic and onion in oil in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently, for 5 minutes.

THE OWL BAR'S GREEN CHILE

The Owl Bar & Cafe in San Antonio, south of Socorro, has become world renowned--literally!--for its huge, juicy hamburgers. But the cafe is also known for its atmosphere and its green chile. The secret, says Rowena Baca, the owner, is in the simmering.

Roast, peel, and dice green chile. In a heavy skillet, brown the meat and drain excess fat. In large heavy saucepan, cover chile and garlic with water and bring to boiling point. Mix in the meat and simmer, tightly covered, for at least 3 hours. Add salt to taste.

GREEN CHILE STEW

Rosella Frederick of Cochit? is known for her good cooking. One of her specialties is her green chile stew. For feast days, she usually makes enormous pots of stew outside over an open fire in order not to heat up her spotless kitchen. She has cut down her recipe to family size for us.

Cut the meat up into very small pieces--about 2-inch cubes--and brown in a little oil in a large, deep heavy pan. Add the onions. Peel and dice the potatoes and brown them with the meat. When the meat and onion and potatoes have been browned, drain off any excess fat. Add the zucchini, if used, the chiles, garlic salt, salt and water. Bring to a boil and simmer for at least a half hour. Ladle into bowls and serve with homemade bread. The stew should be eaten with a spoon, like a hearty soup. Serves 6.

RED CHILE SAUCE I

This is Mark Nohl's traditional recipe made from whole dry red chile pods, the kind that hang on every door-side ristra in New Mexico or are bought in big plastic bags at supermarkets and roadside stands.

Wash and remove seeds, stems, and white veins . Place pods in a large kettle and cover with boiling water. Cook the pods until they become plump and tender. Remove pods and run them through your blender or processor . Strain the mixture to remove pieces of skin and stray seeds. Add some of the water you used to cook the pods in order to get the consistency of tomato paste. To this add 3 tablespoons fat, several cloves of minced garlic, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring sauce to a boil, reduce heat, and simmer for about 45 minutes. This is your basic red chile sauce and is the smoothest you can make. To this you can add pinto beans, meat, onions, or tomatoes to construct your favorite New Mexico recipes, or use as is to go over burritos or enchilada plates.

RED CHILE SAUCE II

Saute the garlic in oil. Blend in flour and chile powder quickly with a wooden spoon. Blend in water and cook to desired consistency, adding more water as desired. If you have stock instead of water, so much the better. Add salt to taste.

SALSA

Use fresh chiles or frozen or canned chiles. Chop the chiles, tomatoes and onion very fine. Mash the garlic with the salt. Mix well. Add more chiles to suit your taste. Allow flavors to blend at least an hour before using. Store in refrigerator or freezer. Use on tacos, eggs or hamburgers or as a dip for tostados. Makes about 1 pint.

PUEBLO RED CHILE STEW

This recipe comes from Santa Clara Pueblo from the Joseph Lonewolf family.

Cut meat in 1-inch cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and cook, covered, for about 4 hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook for 1 1/2 hours. Measure red chile powder and cornmeal into bowl with enough cold water to make a paste. Stir slowly into stew. Mix in well, to thicken broth. Simmer for a half hour, then keep warm. Theresa Lonewolf figures on serving about 75 people on a feast day, but of course not everyone eats a lot of any one dish. If this were the main dish at a picnic or supper, it might serve 25 to 35 persons.

GREEN CHILE SOUFFLE

This happy marriage of green chile to a souffle was engineered by Edna Turner of Santa Fe.

Place egg whites in a 4-quart bowl and let stand at room temperature 1 hour. Heat oven to 400 degrees F. Butter 1 1/2 -quart souffle dish generously. Sprinkle bottom and sides evenly with Parmesan cheese. Melt 3 tablespoons butter over low heat in heavy saucepan. Add flour and stir with wire whisk. Cook over low heat, stirring constantly until mixture foams and bubbles. Remove from heat, add milk, and beat until smooth. Beat in salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, stirring constantly, until mixture is quite thick. Remove from heat and add egg yolks 1 at a time, beating well after each addition. Pour this mixture into a large bowl. Beat egg whites with a pinch of salt until stiff peaks form. Add 1 large spoonful to the egg yolk mixture and blend. Add all but 1 tablespoon of the cheese and the chopped chiles to the egg yolk mixture and blend well. Spoon remaining egg whites on top and fold in with a rubber spatula. Pour into souffle dish and smooth with spatula. Sprinkle remaining cheese on top. Run a silver knife in a circle about 1 inch from the edge of dish. Place in center of oven and reduce to 375 degrees F. Bake 34-40 minutes, or until knife inserted in the side comes out clean. Serve immediately.

TOSTADOS

Cut fresh or canned corn tortillas into triangles and deep fry in oil at 380 degrees F until they are crisp. Drain on paper towels. Sprinkle with salt. These are the original "corn chips." Use with dips, soups or beverages.

NACHOS

Prepare tortillas as above. While they are still hot, sprinkle with onion or garlic salt and chile powder. Or--sprinkle the chips with grated longhorn cheese, chile powder and garlic salt, then heat in the oven until the cheese melts. Or spread each chip with a bit of mashed beans, season with red chile powder or a bit of fresh chopped green chile, sprinkle liberally with grated longhorn cheese, add a touch of garlic salt and broil until cheese melts.

CHILE CON QUESO

Saute minced onion and garlic in butter in large heavy saucepan. Blend in flour with wooden spoon. Add milk and cheese. Stir constantly until cheese is melted and mixture is smooth and thick. If mixture seems too thick to use as a dip, blend in a little water. Mix in the chopped green chile to suit your taste. Serve in a chafing dish with tostados, corn chips or raw vegetable sticks to dip in the mixture.

BILL'S GUACAMOLE

Peel and pit avocados. Mash coarsely with a fork, leaving bits of whole avocado. Stir in remaining ingredients. Serve on lettuce or as a dip with tostados.

CHUNKY GUACAMOLE

Chop all the ingredients fine. Do not mash. Use fresh roasted and peeled chiles, but, if they are not available, use canned or frozen. Mix together with the lemon juice and add salt to taste. Serve as a dip or as a salad with lettuce and corn chips.

ROSWELL BEAN DIP

This old favorite has a number of variations. We like this one.

Mash beans well or run through blender. Mix in sour cream and taco sauce. Serve with corn chips or vegetable sticks. No taco sauce? Try chopped green chile. Or enchilada sauce. Or chile powder to taste. Or a minced jalape?o.

AVOCADO SOUP, LAS CRUCES

Maggie Gamboa of Las Cruces is a famous cook in southern New Mexico. Not only does she cater for parties, but she teaches cooking--including a chile gourmet class.

Peel, seed, and chop the tomato. Place first 5 ingredients in blender or processor and blend well. Heat this mixture in a saucepan and simmer for a few minutes. Peel and mash avocados and stir into soup. Add sherry, salt and pepper to taste, and heat well, but do not allow to boil. Serve hot or cold. Decorate each bowl with two or three thin slices of banana for an extra touch of flavor. Serves 6.

FLOUR TORTILLAS

Mix dry ingredients, then work in lard until mixture is crumbly. Stir in the half cup of water, adding more if needed. Knead dough on a lightly floured board, then make into small balls, about the size of an egg. Let these stand covered by a tea towel for about 15 minutes. Then roll out to the size of a salad or luncheon plate. Bake on a hot, ungreased griddle for 2 minutes. Turn and bake for 1 minute on the other side. They should have a brown-freckled surface. Use immediately, or keep warm until serving by placing between the folds of a clean tea towel. If necessary, they may be refrigerated in plastic bags and reheated--but they're better when they're fresh.

QUICKIE TORTILLAS

Angie M. Garc?a recommends this as a quick and easy method of making flour tortillas.

Use plain or buttermilk biscuits. On a floured surface, pat out each biscuit to desired thickness-- 1/8 to 1/4 inch. Place each tortilla on a hot griddle and cook for about 2 minutes. Turn and cook on the other side until done. Makes 10.

SOPAIPILLAS

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