Classic Receipes of New Mexico by avacationdifferent

A Vacation Different presents

Classic

RECIPES

ofNewMexico

Recipes from "Cocinas De New Mexico" reproduced with permission from the Public Service Company of New Mexico.

Brought to you by

Dedicated to

the families of New Mexico...

Enjoy!

From the Authors Cocinas De New Mexico was a cookbook originally published by the Public Service Company of New Mexico in the 1970's. Many of the recipes contained in the book were submitted by local residents, and proceeds from sales helped provide utility grants to residents in need within New Mexico. While in print, the cookbook became a staple in New Mexico households. In the 1990's the Public Service Company of New Mexico made the decision to stop printing the cookbook. Over the past three decades, locating a copy of this revered New Mexican book of generational family recipes has become increasingly difficult. We would like to thank the Public Service Company of New Mexico for launching this project and creating the Cocinas De New Mexico cookbook to support the Good Neighbor Fund, as well as those who donated their recipes to share with the community. The recipes are authentic and true to New Mexican history, tradition and culture. Reviving these recipes and reconnecting New Mexicans and visitors with this cherished publication became an exciting project that grew to be quite significant to us. In an era where quality family time is increasingly replaced with technological distractions, these recipes provide a generational bridge bringing family and culture together through the undeniable heart of the home - the kitchen. We are humbled to have the opportunity to share these recipes as a means to foster nostalgia while creating new memories and family experiences. Age-old recipes from the enchanting New Mexican culture have been reborn, and we are honored to have played a role in keeping these traditions alive.

Table of Contents NEW MEXICO CHILE............................................... 1 RED CHILE..................................................................2 GREEN CHILE............................................................ 7 APPETIZERS.................................................................13 SOUPS............................................................................. 21 SALADS........................................................................... 25 MAIN DISHES............................................................... 30 STEWS......................................................................... 53 VEGETABLES............................................................... 59 DESSERTS..................................................................... 71 COOKIES.......................................................................87 BREADS.......................................................................... 93 BEVERAGES.................................................................. 101 NEW MEXICAN SPECIALTIES............................. 107 JELLIES......................................................................... 112 ROASTING NATIVE NUTS AND SEEDS.......... 119

ocixeM ovueN ed elihC NEW MEXICO CHILE The toughest choice in town: Red, Green, or Christmas?

Chile Colorado RED CHILE A good red chile sauce can add the perfect amout of spice, depth, and warmth to almost any dish.

Chile Molido RED CHILE POWDER Ingredients: 16 dried red chile pods, stems removed Yield: 1 Cup

1. Finely grind 2-3 pods on low in the blender. 2. Continue by adding additional pods until the lower portion of the jar is full. Empty the blender and continue this process for all 16 pods. NOTES: Freezes Well

Chile Caribe CHILE CONCENTRATE 1. In a large saucepan, add water and chile pods. Bring to a boil on high heat. 2. Using a blender, blend until mixture is smooth in consistency.

Ingredients: 1-2 cups water 8-10 toasted red chile pods Yield: 2 Cups Temperature: High

NOTES: Chile Caribe can be used as the base for any of the chile recipes. Freezes Well.

Chile Colorado BASIC RED CHILE SAUCE Bring the flavors of Mexico right into your home. Ingredients: 2 Tbsp. shortening 2 Tbsp. flour 1/4 - 3/4 c. Red Chile Powder (p.3)* 2 c. cold water** 3/4 tsp. salt 1/2 tsp. garlic salt Oregano (optional) Comino (optional) Yield: 2 cups Cooking Time: 10-15 minutes Temperature: Medium, Low

1. Heat the shortening in a medium pan on medium heat setting. While stirring, add flour and cook for 1 minute. 2. Add the red chile powder and cook for 1 additional minute. 3. Slowly add the water and stir, ensuring that no lumps form. 4. Add remaining ingredients and simmer on low heat for 1015 minutes. NOTES: One pound of cooked beef or pork (ground, cubed, or shredded) may be added. Freezes well. *Varied amounts and variety of chile will determine the degree of hotness. One to two cups Chile Caribe (p.3) may be substituted. ** For a milder flavor, tomato juice can be substituted

Salsa Pequin RED CHILE SALSA Ingredients: 2 c. canned tomatoes,* drained and chopped 1/2 c. finely chopped onion 1 tsp. garlic salt 2 Tbsp. dried chile pequin,** crushed Yield: Approximately 2 cups Temperature: Medium, Low

Combine all ingredients in a bowl. Let marinate a minimum of 15 minutes before serving. NOTES: Freezes well *Two cups of chopped tomatoes (fresh not canned) may be substituted. **Varied amounts may be used based on preference.

Chile Colorado con Torta RED CHILE WITH MINIATURE OMELETTES 1. Add 1-inch of shortening in a heavy pan and heat on mediumhigh heat. 2. Separate the eggs and beat egg whites until stiff, but not dry. Beat in egg yolks, flour and salt.

Ingredients: Shortening 2 eggs 1 Tbs. flour 1/2 tsp. salt 1 Recipe Basic Red Chile Sauce (p.4)

3. By teaspoonful, drop the mixture into hot shortening. Fry until golden. Drain on paper towels and add to chile sauce.

Yield: 4-6 servings Frying Time: Approx 5 minutes Temp: Medium-High

Chile Ardient FIRE EATER'S CHILE Ingredients: 1/2 lb. pork steak, cubed 1/2 tsp. garlic salt 1/2 tsp. salt 1 Tbsp. flour 6 Tbsp. Red Chile Powder (p.3)* 2-3 c. cold water Yield: 2 cups Cooking Time: Approx 20 minutes Temperature: Medium 1. Brown cubed pork in a skillet on medium heat. Drain liquid and add the garlic salt and salt. 2. Stir in flour and cook for 1 minute. 3) Stir in red chile powder (p. 3) and cook for an additional minute. 4. Slowly add water and stir until mixture is slightly thickened. Cook for an additional 10-15 minutes. *Amount and variety of chile will determine degree of heat. NOTES: Freezes well.

Chile Verde GREEN CHILE Perhaps New Mexico's most beloved ingredient, green chile is a staple in many dishes from home cooked classics to fine dining forays.

Modo De Preparar Chile Verde PREPARATION OF FRESH GREEN CHILE Green chile should have the transparent, tough outer skin removed before it is used. This process is simple and is as follows: Ingredients: Fresh green chile Cooking Time: Approx 5 minutes Temperature: Broil 1. Rinse and dry chile. Poke a few small holes into the chile with a fork or toothpick to allow for release of steam. 2. Place chile on a baking sheet 4-6 inches below the broiling element. Using tongs, turn chile frequently until blisters are uniform. This process takes approximately 5 minutes. 3. Remove chile from the broiler and cover with a damp dish towel for 10 minutes. 4. Choose one of the steps below: a. When cooled, package chiles in a freezer tight container; seal, and freeze for later use. b. Remove the outer skin and freeze as in step A. c. Remove outer skin, stem, and seeds. Chop and use in any recipe. d. Remove outer skin and leave the chile whole for freezing, drying, or use in any recipe. NOTE: Freezes well.

Chile Verde GREEN CHILE SAUCE Ingredients: 1 Tbsp. shortening 1/2 c. chopped onion 2 Tbsp. flour 1 c. chopped green chile* 1 c. chicken broth** 1/4 tsp. garlic powder 3/4 tsp. salt Yield: Approx 2 cups Cooking Time: 20 minutes Temperature: Medium

1. In a medium skillet, heat the shortening at medium heat. 2. Add the chopped onion to the shortening until sautéd. Add flour and cook for 1 minute. 3. Add all remaining ingredients and simmer on low heat for 20 minutes. NOTE: Freezes well

* Varied amounts may be used. ** Two cups tomatoes with liquid may be substituted.

Salsa Verde GREEN CHILE SALSA Combine all ingredients and marinate for at least 15 minutes. *Varied amounts may be used. NOTE: Freezes well

Yield: 2 Cups Ingredients: 1 large tomato, chopped 1 small onion, chopped Chopped green chile* 1/2 tsp. garlic salt

Modo de Secar Chile Verde DRYING GREEN CHILE Ingredients: Roasted and peeled green chile Cheesecloth 4-10 feet of string NOTE: Reconstituted dried green chile may be substituted for fresh green chile in sauce or stew recipes. To reconstitute, follow step 1 of Chile Verde Seco (p.11).

1. Using string, tie stem ends of peeled chiles together by wrapping the string around the stems twice, in groups of five. Tie each group of five into a second length of string to form a long, continuous ristra.* 2. Place or hang chile. 3. Cover chile with cheesecloth and allow to dry completely. 4. Store in a cool, dry place. * Spanish term for a string of chiles

Chile Verde Seco GREEN CHILE SAUCE FROM DRIED CHILE Bring the flavors of Mexico right into your home. Ingredients: 10-12 dried green chiles 1 lb. pork steak, cubed 2-3 c. water 1 c. canned tomatoes 1/4 tsp. garlic powder 1/2 tsp. salt Yield: 3-4 cups Cooking Time: 20 minutes Temperature: Medium, Low

1. Place chile in a large bowl and cover chile with water. Let set for 510 minutes. 2. Remove chile and pat dry with towel. Remove the stems and seeds from each chile pod. Chop chile finely and set aside. 3. Brown cubed pork in a skillet on medium heat. Drain liquid and add chile, water, tomatoes, and remaining seasonings. 4. Simmer on low heat for 10-15 minutes.

sotitepA APPETIZERS Start things off right.

Tostados TORTILLA CHIPS Ingredients: Shortening 12 Corn Tortillas (p.94) Garlic salt Salt (optional) Red Chile Powder (p.3) (optional)

Yield: 4 dozen Total Frying Time: Approx. 15 minutes Temperature: MediumHigh

1. In a heavy pan using medium-high heat, heat 2-inches of shortening. 2. Cut corn tortillas into quarters to within 1/2 inch from center of each tortilla, ensuring they are still in one piece. 3. Add tortillas to the hot shortening until crisp and drain well on paper towels. Separate each tortilla into four tostados. Tostados can be sprinkled with salt, garlic salt, or even chile powder.

Nachos CHEESE-TOPPED TORTILLA CHIPS Ingredients: 48 Tostados (p.14) 6 oz. jalapeño cheese* cut into 1-inch squares 1/2 c. sour cream 48 pieces jalapeño chile Red Chile Powder (p.3) (optional) Yield: 4 dozen Heating Time: 2-3 minutes Temperature: 450° F

1. Use baking sheets to place tostados, then top each one with a square of cheese. 2. On top of each piece of cheese, place 1/2 a teaspoon of sour cream. Top each tostado with a chile piece, and then sprinkle with chile powder. 3. Place in a 450° F oven until the cheese melts, about 2-3 minutes. Serve nachos warm. * Monterey Jack cheese may be substituted.

Chile Con Queso CHILE-CHEESE DIP Ingredients: 1 c. grated American cheese 1/2 c. grated sharp cheddar cheese 1/4 c. cream, approximately 1 medium tomato, chopped Chopped green chile* 1/8 tsp. garlic powder Yield: 1 3/4 cups Warming Time: 10-15 minutes Temperature: Low

1. On low heat, melt cheese in a medium-weight pan. To prevent scorching, add cream and stir constantly. 2. While stirring, add garlic powder, chile, and tomato. If needed, add additional cream to reach a dipping consistency. 3. Best served warm with tostados (p.14). * Varied amounts may be used based on preference.

Guacamole Yield: 4 servings 1. Stir in mashed avocados with remaining ingredients. 2. Serve with tostados (p.14). * Varied amounts may be used based on preference.

AVOCADO-CHILE DIP Ingredients: 2 large, ripe avocados, peeled and pitted 1 tomato, minced 1-2 green onions, minced Chopped green chile* 1 1/2 tsp. lime juice 1/4 tsp. garlic powder 1/2 tsp. salt

Chiles Rellenos Dulces 1. On medium-high heat in a SWEET CHILE MEAT BALLS heavy pan, heat 2 inches of Ingredients: shortening. Shortening 2 eggs 2. Beat milk and eggs in a small 1 splash milk mixing bowl, then set aside. 2 lbs. ground beef or pork 3. Mix raisins, sugar, meat, salt, 1 1/2 c. brown sugar allspice, and chile with 2 1 c. chopped raisins tablespoons of egg mixture. 1 1/2 tsp. allspice 1 tsp. salt 4. Shape mixture into 1/2-inch 1 c. chopped green balls, and then dip them into the chile* remaining egg mixture. Roll in 1 c. flour flour. 5. Fry the meat balls in the hot shortening until cooked through and golden brown in color. Drain on paper towels.

Yield: 3-4 dozen Total Frying Time: 1025 minutes Temperature: MediumHigh

* Varied amounts may be used.

Jicama JICAMA APPETIZER Ingredients: 1 Tbsp. salt 1/4 tsp. Red Chile Powder (p.3)* 1 lime, cut in wedges 1-2 lbs. jicama, peeled and thinly sliced Yield: 6-8 servings

1. Mix chile powder and salt together in a small bowl. 2. Place the bowl of seasonings and lime wedges on a serving tray. Arrange the jicama. 3. Rub lime over jicama, then dip into seasoning to eat. * Varied amounts may be used.

Chorizo Empanaditas SAUSAGE TURNOVERS Ingredients: Pastry for 9-inch, double crust pie 3 Tbsp. sour cream 5-6 oz. chorizo (Mexican Sausage) 2 Tbsp. chopped green chile* Yield: Approx 2 1/2 dozen Baking Time: 10-12 minutes Temperature: Medium, 450° F 1. On a lightly floured board, roll the pastry into a 1/8 inch thickness. Then, cut the pastry into 3 inch diameter circles. Set aside. 2. After removing the casings from the chorizo, fry on medium heat in a small skillet, and then drain. 3. Combine the chile, sour cream, and chorizo in a small bowl. 4. On each pastry circle, place a spoonful of the mixture off center. Then, fold the pastry in half over the filling, pinching the edges together to seal. Piece tops with fork. 5. On an ungreased baking sheet, place empanaditas and bake in a 450° F oven for 10-12 minutes or until golden in color. * Varied amounts may be used.

sodlaC SOUPS So much more than comfort food.

Gazpacho CHILLED VEGETABLE SOUP Ingredients: 1 c. tomato juice 2 Tbsp. wine vinegar 3 Tbsp. olive oil 1/4 tsp. garlic salt 1/2 tsp. salt Black pepper 4 large tomatoes, peeled and finely chopped 1 medium onion, finely chopped 1 large cucumber, finely chopped 2-3 Tbsp. finely chopped green chile*

18 22

Yield: 10-12 servings Chilling Time: 1 hour 1. Mix all ingredients together in a medium sized bowl. 2. Chill for 1 hour before serving. 3. Pour into lettuce-lined bowls to serve. * Varied amounts may be used.

Caldillo NORTHERN NEW MEXICO-STYLE SOUP 1. In a medium saucepan, fry beef at medium heat until browned. Add potatoes to pan and fry until golden brown. 2. Add the seasonings, onions, chile, and water. 3. Simmer with a lid at low heat until potatoes are tender. Serve immediately. * Varied amounts may be used.

Ingredients: 1 lb. lean ground beef 2 c. diced potatoes 1/2 c. finely chopped onions 4 c. water 1 tsp. salt 1/4 tsp. celery salt 1/2 tsp. pepper 1/4 c. chopped green chile* Yield: 4 servings Cooking Time: Approx 35 minutes

Caldo de ChileNuevoMexicano NEW MEXICO CHILE SOUP Ingredients: 1/2 c. chopped green chile* 1/2 c. sharp cheddar cheese, cubed 1/2 tsp. garlic salt 1 1/2 tsp. salt 1/2 tsp. onion salt Yield: 4 servings Cooking Time: 20 minutes Temperature: Medium, Low

1. Add all ingredients together in a blender and blend at high speed until pureed. 2. Pour blender contents into a large saucepan. Stir constantly on medium heat until steaming hot and cheese is melted. Serve immediately. * Varied amounts may be used.

sadalasnE SALADS Light. Healthy. Fresh. Delicious.

Ensalada de Fiesta 1. In a large bowl, tear crisp lettuce into bite-sized pieces. Toss lettuce with chile, cheese, beans, and chips. 2. Lightly toss with dressing. 3. Garnish with olives, tomatoes, and avocado. Keep chilled until served. * Varied amounts may be used.

FIESTA SALAD Ingredients: 1 head iceberg lettuce 2 c. cooked pinto beans 1/4 lb. sharp cheddar cheese, grated Chopped green chile* 3/4 c. corn chips, crushed 1/2 c. Italian salad dressing 1 avocado sliced 2 tomatoes, cut in wedges Ripe pitted olives (optional) Yield: 4-6 servings

Ensalada de Frijol PINTO BEAN SALAD

Yield: 4-6 servings

Ingredients: 2 1/2 c. cooked pinto beans 4 hard-cooked eggs, chopped 1 c. sharp cheddar cheese, cut into 1/2 inch cubes 1 small onion, thinly sliced 2 Tbsp. Italian salad dressing 1 Tbsp. chile sauce 1 tsp. mustard 1/4 tsp. salt 1/4 tsp. pepper 1/4 c. bacon bits (optional)

1. Combine cheese, onions, eggs, and beans in a large bowl, then chill mixture. 2. Mix remaining ingredients and pour over the bean mixture. Serve on lettuce cups, and top with bacon bits.

27 21

selapicnirP sotalP MAIN DISHES Featured entrees that will steal the show.

Cacerolade Enchiladas ENCHILADA CASSEROLE Ingredients: 1 lb. processed cheese, cubed 13 oz. evaporated milk 1 lb. lean ground beef 1 tsp. salt 1 tsp. garlic salt Shortening 12 Corn Tortillas (p.94) 1/4 c. chopped green chile* 1/2 c. chopped onion

Yield: 4 servings Baking Time: 25-30 minutes Temperature: MediumHigh, Mediem, Low, 350° F NOTES: Freezes well Two cups of pinto beans may be included. * Varied amounts may be used.

1. Heat the evaporated milk and cheese until melted in a heavy saucepan on low heat. 2. In a medium-sized skillet at medium heat, fry beef until brown, and then drain. Season beef with garlic salt and salt. 3. At medium-high heat in a heavy pan, heat 1/2 inch of shortening. 4. Dip each tortilla quickly into the shortening to coat and soften. Then drain on paper towels. 5. Beginning with a tortilla, layer all the ingredients excluding the cheese sauce, in a greased 2 quart casserole dish. 6. Pour the cheese sauce on top and cover. 7. Place in 350°F oven for 25-30 minutes. 30

Enchiladas de Queso FLAT OR ROLLED CHEESE TORTILLAS Ingredients: 12 Corn Tortillas (p.94) Shortening 4 c. Red Chile Sauce (p.4) or Green Chile Sauce (p.9) 3 c. grated sharp cheddar cheese 2 onions chopped 2 c. coarsely chopped lettuce (optional)

Yield: 4 servings Cooking Time: Approx 15 minutes Temperature: MediumHigh NOTES: Freezes well Traditionally, enchiladas are topped with a poached or fried egg before serving.

1. At medium-high heat in a heavy pan, heat the 1/2 inch of shortening. 2. Dip each tortilla into the shortening quickly to soften. Drain on paper towels. 3. Place 1/4 cup of sauce on bottom of oven safe dish. Fill each tortilla with 1/4 cup sauce, 1/4 cup cheese, and onion. Roll up each enchilada once filling is placed inside. Once all enchiladas are assembled, top with remaining sauce and cheese. 4. Place in a 350°F oven for 15 minutes, or until cheese is melted. Garnish with lettuce.

Enchiladas de Pollo en Cacerola CHICKEN ENCHILADA CASSEROLE 1. Combine all ingredients except the onion and shortening in a medium bowl. 2. At medium-high heat in a heavy pan, heat 1/2 inch of shortening. 3. Dip each tortilla in shortening quickly to soften. Then drain tortillas on paper towels. 4. In a greased 2 quart casserole dish, alternate the ingredients, starting with a tortilla. 5. Cover and bake for 25-30 minutes in a 350°F oven. * Twelve ounces of canned, drained chicken may be substituted. ** Varied amounts may be used.

Ingredients: 10 oz. mushroom soup 12 Corn Tortillas (p.94) 1/3 c. milk 1 1/2 c. shredded chicken* 1/2 tsp. salt 1/2 tsp. garlic salt 1/4 c. chopped green chile** 1/2 c. chopped onion Shortening Yield: 4 servings Temperature: MediumHigh, 350°F Total Frying Time: 2530 minutes NOTE: Freezes well

Enchiladas Verdes de Jocoque GREEN CHILE, SOUR CREAM ENCHILADAS

Ingredients: 3 c. chicken broth 3 Tbsp. flour Yield: 3 servings 1 c. cooked chicken Cooking Time: Approx 15 1 c. chopped green chile minutes 1/2 tsp. garlic salt Temperature: MediumShortening High, Medium, 350°F 9 Corn Tortillas (p.94) 2 c. grated sharp cheddar NOTE: Traditionally, cheese enchiladas are topped with a 1 medium onion, chopped poached or fried egg. 2 c. sour cream 1. In a medium sized saucepan, add 1 cup of broth with the flour. Add the remaining broth and cook until thickened on medium heat. 2. Stir the chile, chicken, and garlic salt in and set aside. 3. In a heavy pan at medium-high heat, heat 1/2 inch of shortening. 4. Dip each tortilla into the shortening quickly to soften. Drain on paper towels. 5. Add onion, sour cream, and 1 cup of cheese to a medium bowl. 6. Place 1/4 cup of sauce on bottom of oven safe dish. Fill each tortilla with 1/4 cup sauce and 1/3 cup of sour cream mixture. Roll up each enchilada once filling is placed inside. Once all enchiladas are assembled, top with remaining sauce and cheese. 7. Place in a 350°F oven for 15 minutes, or until cheese is melted. 33

Chilaquiles TORTILLA CASSEROLE Ingredients: Shortening 6 Corn Tortillas (p.94) 1/2 c. sour cream 1/4 c. shortening 1/2 c. chopped onion 1 recipe Basic Red Chile Sauce (p.4) 1/2 lb. Monterey Jack cheese, cubed 3/4 c. sliced Mexican chorizos Yield: 4 dozen Cooking Time: 20-25 minutes Temperature: Medium -High, Medium-Low

1. In a heavy pan, heat 1/2 inch of shortening.on medium-high heat. 2. Dip each tortilla into the shortening quickly to soften. Drain on paper towels and set aside. 3. In a medium-sized skillet, heat 1/4 cup shortening on medium heat. Add onion and sauté. Drain. 4. Add the cheese, chorizos, chile sauce, and tortillas to the sautéed onion. Cook at low heat until the tortillas are tender and the cheese is melted.

Burritos de Frijol PINTO-BEAN-FILLED TORTILLAS Ingredients: 1 Tbsp. shortening 2 c. cooked, mashed, pinto beans* 1/4 tsp. garlic powder 6 Flour Tortillas (p.95) 2 green onions, finely chopped 2 c. grated sharp cheddar cheese 2-4 c. Red Chile Sauce (p.4) or Green Chile Sauce (p.9) Shredded lettuce (optional)

1. In a medium-sized skillet on medium heat, add the shortening. Then add the seasonings and beans. 2. On the bottom third of each tortilla, place 1/2 cup of the bean mixture. Then top with onions and 1/4 cup cheese. Fold the tortilla into thirds. In a greased 11/2 quart casserole dish, arrange the burritos. 3. Pour green chile sauce (or red) over the burritos, and top with the remaining cheese.

4. Cook in a 350°F oven for 15 Yield: Approx 6 burritos minutes, or until the cheese is Cooking Time: Approx melted. Finish with lettuce on top. 15 minutes Temperature: Medium, NOTE: Freezes well 350° F * For beef burritos, 1 pound cooked ground beef or pork may be substituted. Chicharrones (p.48) can also be used.

Chimichangas de Pollo CHICKEN-FILLED, FRIED TORTILLAS Ingredients One 3 1/2 lb. whole chicken 6 c. water 1 medium onion, studded with 2 whole cloves 2 stalks celery 2 large whole garlic cloves, peeled 1 bay leaf 2 Tbsp. shortening 1 large onion, thinly sliced 1 garlic clove, minced 1 large tomato, cored and diced 1 jalapeño chile* 1 tsp. salt 1/8 tsp. black pepper 1/4 tsp. crushed leaf oregano 1/4 tsp. crushed leaf basil 1/8 tsp. cinnamon 8 Four Tortillas (p.95)**, warmed 2 c. sour cream (optional) 1 c. Guacamole (p.14)(optional) 2 c. grated cheddar cheese (optional) Shredded lettuce (optional) Tomato wedges (optional) Yield: 8 servings Cooking Time: Approx. 1 hour 45 minutes Temperature: Medium-High, Medium, Low

1. In a medium-sized stewing pot, place the water, chicken, celery, onion, 2 garlic cloves, and bay leaf. Cook at medium heat for about 1 1/2 hours, until chicken is tender. When cooled, remove meat from bones and chop. (The broth can be saved for future use). 2. Sauté the onion, minced garlic clove, and shortening in a medium-sized skillet at medium heat. When onion is tender, add the tomato, jalapeño chile, and chopped chicken. Add remaining seasonings and simmer for 10-15 minutes on low heat. 3. On the bottom half of each tortilla, place 1/2 cup of chicken mixture horizontally. Make sure not to extend the chicken beyond 1 1/2 inches at the bottom and sides. Then, fold the sides over the filling and roll each tortilla jelly-roll style. To hold each roll in place, pierce each one with a toothpick. 4. In a heavy pan at medium-high heat, heat 2-inches of shortening. 5. Place each rolled tortilla in the hot shortening and fry until lightly browned and crispy. Drain on paper towels. 6. To assemble the chimichangas, place each rolled tortilla on a serving plate and then garnish with 2 tablespoons of guacamole, 1/4 cup of sour cream, 1/3 cup cheddar cheese, tomato wedges, and lettuce. * Varied amounts may be used. Chopped green chile may be substituted. ** Tortillas must be warmed in order to roll them without tearing. Thin, commercial flour tortillas are easier to roll.

Chiles Rellenos STUFFED GREEN CHILES 1. In a heavy pan on medium-high, heat 2 inches of shortening. 2. Slice chiles open below stems, cutting crosswise. 3. Stuff strips of cheese into the chiles. 4. Fry the stuffed chiles until golden brown in the shortening after dipping into batter. Drain them on paper towels. 5. Serve with Green or Red Chile Sauce.

Ingredients: Shortening 12 large, peeled, whole green chiles with stems removed 1 lb. sharp cheddar cheese, cut into strips Batter for Stuffed Green Chile (see below) Red Chile Sauce (p.4) or Green Chile Sauce (p.9) Yield: 6 servings Frying Time: Approx. 510 minutes Temperature: MediumHigh

Batido Para Chile Rellenos BATTER FOR STUFFED GREEN CHILES

Yield: Enough for 12 chiles 1. Mix the flour, salt, cornmeal, and baking powder together in a medium bowl.

. 2. Combine the milk with eggs Ingredients: and add to the dry 1 c. flour ingredients. Stir well. 1 tsp. baking powder 1/2 tsp. salt 3. Continue to step 4 of 2 eggs, slightly beaten Chiles Rellenos recipe. 3/4 c. cornmeal 1 c. milk, approximately more may be added for smooth batter 38

Chiles Rellenos Norte Nuevo Mexicanos NORTHERN NEW MEXICO-STYLE STUFFED GREEN CHILES Ingredients: 1/2 lb. lean ground beef 1/4 c. finely chopped onion 2 Tbsp. flour 1 1/2 c. beef bouillon 3/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. oregano 1/4 tsp. cumin 1 c. chopped green chile* 4 eggs 4 whole green chiles, stems removed 1/4 lb. sharp cheddar cheese Yield: 3-4 cups Cooking Time: 20 minutes Temperature: Medium, Low NOTE: Before serving, may be placed in a 350°F oven until the cheese is melted.

1. In a medium skillet at medium heat, fry the ground beef and onion together until beef is browned. Drain. 2. Mix in the flour and add seasonings and bouillon. Cook until sauce begins to thicken, stirring frequently. Then add the green chile and simmer for 15 minutes at low heat. 3. Crack and whisk eggs in a separate bowl, then cook as scrambled eggs. 4. Place 1/4 of egg mixture on each plate. Then top with 1 chile split in half, the prepared sauce, and cheese. * Varied amounts may be used.

Tamales CHILE, MEAT, CORNMEAL-FILLED CORN HUSKS Ingredients: Corn Husks Water Masa* Chile con Carne para Tamales* Yield: 5-6 dozen Steaming Time: 45 minutes *Recipes to follow ASSEMBLING TAMALES 1. Rinse and soak corn husks in warm water until pliable. 2. On the center of each husk, spread 2 tablespoons of masa mixture. Then top the masa mixture with 1 tablespoon of chilemeat filling. 3. Take the sides of the husk and fold towards the center, then fold the bottom of the husk upwards, and the top downwards. To finish, tie each tamale with a corn husk strip. 4. In a large steamer, pour 2 inches of water. Arrange the tamales on a rack in steamer. Take care that all tamales are above the water level. 5. Steam tamales for 45 minutes. (Steam longer if at high altitude. As an alternative, steam in a pressure cooker for 20 minutes at 15 pounds pressure). 40

Chile Con Carne Para Tamales CHILE-MEAT FILLING Ingredients: 1 1/2 lbs. beef or pork. stewed and shredded 2 Tbsp. lard 1 Tbsp. flour 1/2 c. Red Chile Powder* (p.3) 2 c. meat broth 1/2 tsp. salt 1/8 tsp. oregano 1/4 tsp. cumin 1/2 tsp. garlic salt

Yield: Approx. 6 cups Cooking Time: Approx. 45 minutes Temperature: Medium 1. In a large skillet at medium heat, combine meat and lard. Fry meat until browned. 2. Add flour to meat, and cook for 1 minute while stirring constantly. 3. Mix in broth, seasonings, and chile powder. Cook for 30 minutes at medium heat until thickened, stirring constantly. * Varied amounts may be used.

1. In large bowl, combine water and Masa Harina. Set aside the masa.

Masa

2. In a medium bowl, cream the lard and salt with a mixer at medium speed.

CORNMEAL MIXTURE

3. Stir the creamed lard and masa together until fully mixed.

Ingredients: 6 c. masa harina* 3 1/2 c. warm water, approximately 2 c. lard 2 tsp. salt

* Six cups commercially prepared Yield: Filling for 5-6 masa may be substituted and the dozen tamales water omitted. Masa Harina is available in the cereal section of most grocery stores. 41

Cacerola de Tamales CHILE, MEAT, CORNMEAL CASSEROLE Ingredients: 1 lb. ground beef 1/4 lb. ground pork 1/2 c. chopped onion 1 clove garlic, minced 2 c. canned tomatoes 1/2 c. chopped ripe olives 1 tsp. salt

2 Tbsp. chopped green chile* 1/8 tsp. pepper 1 3/4 c. grated sharp cheddar cheese 1 c. plus 2 tablespoons cornmeal 3 c. water

Yield: 12 servings *Varied amounts may be used. Baking Time: 20 minutes Temperature: Medium, 350° F 1. In a medium skillet at medium heat, fry the ground beef and pork until browned. 2. Add garlic and onion to meat mixture and cook until onion is tender. Drain. 3. Add pepper, salt, green chile, olives, and tomatoes to mixture. Cook for 20 minutes. (Water may be added to the mixture if a thinner consistency is preferred.) 4. Mix in 2 tablespoons of cornmeal and 1/4 cup of cheese. Cook for 2-3 minutes, then set aside. 5. In a medium saucepan, place the remaining water and cornmeal. Cook until cornmeal is thick, stirring ocassionally. 6. In a greased 9x13 inch baking pan, spread half of the cornmeal mixture on bottom. Top with the meat mixture and spread the remaining half of cornmeal on top of that. Lastly, top with the remaining cheese. 7. Bake for 20 minutes in a 350°F oven. 42

Tacos FILLED, FRIED TORTILLAS Ingredients: 12 Corn Tortillas (p.94) Shortening 1 lb. lean ground beef 3/4 tsp. garlic salt 1 medium onion, chopped Yield: 12 tacos Time: Approx 45 minutes Temperature: MediumHigh, Medium

2 tomatoes, chopped 3 c. grated sharp cheddar cheese 2 c. shredded lettuce Red Chile Salsa (p.5) or Green Chile Salsa (p.10)

1. In a heavy skillet on medium-high, heat 2 inches of shortening. 2. Hold a tortilla slightly open with tongs, and immerse in the hot shortening. Fry bottom until crispy to form a shell, and then fry each side of the shell. Drain on paper towels. 3. In a medium skillet at medium heat, fry beef until browned, and then drain. Use garlic salt to season. 4. In the taco shells, place meat and layer the remaining ingredients. Serve with Green or Red Chile Salsa. NOTE: As a subtitute for tortillas, commercially prepared taco shells can be used.

Chalupas FILLED TORTILLA BOATS Ingredients: Shortening 12 Corn Tortillas (p.94) Salt 3 c. Frijoles Refritos (p.61) 2 c. Red Chile Salsa (p.5) or Green Salsa (p.10) 2 c. grated sharp cheddar cheese 1 1/2 c. shredded lettuce 2 tomatoes, chopped 1 1/2 c. Guacamole (p.16) Yield: 12 chalupas Heating Time: Approx. 10 minutes Temperature: MediumHigh, 375° F

1. In a heavy pan at mediumhigh heat, heat 4 inches of shortening. 2. Submerge each tortilla into hot shortening with a wooden roller, ladle, or similar object. (Tortilla will form into a cup shape.) Drain on paper towels and lightly sprinkle with salt. 3. Fill chalupa with 1/4 cup of beans, 2 tablespoons of salsa, and 2 tablespoons of cheese. 4. In a 375°F oven, place a baking sheet with the chalupas. Cook for approximately 10 minutes, or until cheese is melted. 5. Garnish chalupas with guacamole, tomato, and lettuce.

NOTE: Red or green salsa can be subsituted based on preference.

Chile Con Carne CHILE WITH MEAT Ingredients: 1/2 c. chopped onion 1 lb. ground beef 2 c. tomato sauce* 2 c. pinto beans 1/2 tsp. garlic salt 1/2 tsp. salt 1/4 c. Red Chile Powder* (p.3) 2 c. water, approximately

1. In a medium skillet on medium heat, fry the beef and onion until beef is browned. Drain. 2. Simmer remaining ingredients at low heat for 30 minutes. * Varied amounts may be used.

Yield: 3-4 servings Cooking Time: Approx. 30 minutes Temperature: Medium, Low

Tostadas Compuestas CHILE, MEAT-FILLED TORTILLA BOATS 1. In a heavy pan heat 4 inches of shortening on medium-high. 2. Hold down tortilla with a round wooden roller or similar object in the hot shortening. Fry tortillas into cup shape. Drain on paper towels. 3. Fill each tostada with the chile con carne, then top with lettuce, tomatoes, cheese, and onions.

Ingredients: Shortening 6 Corn Tortillas (p.94) 3 c. Chile Con Carne (p.45) 1/2 c. chopped green onions 2 c. shredded lettuce 2 tomatoes, chopped 1 1/2 c. grated sharp cheddar cheese Yield: 3-6 servings Total Frying Time: Approx 5-10 minutes Temperatue: MediumHigh

Carne Adovada MARINATED PORK Ingredients: 4 cloves garlic 1 Tbsp. salt 1 Tbsp. oregano 2 recipes Chile Caribe (p.3) 5 lbs. lean pork steaks

1. Add garlic, salt, and oregano to chile caribe.

Yield: 10 servings Roasting Time: 4060 minutes Temperature: 350° F

3. In a 350°F oven, roast the drained, marinated steaks for 4060 minutes. Serve with the remaining heated chile caribe.

2. In a large glass baking dish, place pork steaks. Pour chile caribe mixture over the pork. After covering, refrigerate for 8-24 hours.

Pastel de Chile Verde GREEN CHILE PIE

1. Grease a 10-inch pie plate.

Ingredients: 8 whole green chiles 1/4 lb. sharp cheddar cheese, cubed 5 eggs 2 Tbsp. cream 3/4 tsp. salt 1/8 tsp. black pepper

2. Slice chiles lengthwise and arrange in pie plate to form the bottom crust.

Yield: 1 10-inch pie Baking Time: Approx. 30 minutes Temperature: 325° F

3. Use a blender to blend remaining ingredients at low speed. 4. Top the chiles with the egg mixture and bake for 30 minutes at 325°F until pie is set. NOTE: Can be served as bitesized pieces or wedges as a main dish.

Chicharrones CRACKLINGS 1. In a heavy skillet on medium heat, fry pork until crisp. Drain on paper towels. 2. Season with garlic salt and salt. NOTE: Freezes well 48

Ingredients: 1 lb. pork steak, cubed 1/2 tsp. salt 1/4 tsp. garlic salt Yield: 1 1/2 cups Temperatue: Medium

Huevos Rancheros RANCH-STYLE EGGS Ingredients: 1 Tbsp. margarine 1 Tbsp. flour 1 medium onion, thinly sliced 1/2 c. chopped green chile* 2 medium tomatoes, chopped 1/2 tsp. garlic salt 1/4 tsp. salt Eggs 1 1/2 c. chicken broth Shortening 6 Corn Tortillas (p.94) 1 1/2 c. grated sharp cheddar cheese Shredded lettuce (optional) Tomato wedges (optional) Yield: 3-6 servings Cooking Time: 10 minutes Temperatue: MediumHigh, Medium, Low

1. In a medium skillet on medium heat, heat the margarine and flour. 2. Add tomatoes, chile, and onion, and cook until onion is tender. 3. Stir in broth and seasonings and simmer on low heat for 10 minutes. Set aside. 4. In a heavy pan at medium-high, heat 1/2 inch of shortening. 5. Dip each tortilla quickly into the hot shortening to soften. Drain on paper towels. 6. Place 1 or 2 warm tortillas on each dinner plate to assemble. Top generously with sauce and cheese. 7. Top with fried or poached eggs. Lastly, garnish with tomato wedges and lettuce. * Varied amounts may be used.

Puerco Asado Del Rio Grande RIO GRANDE PORK ROAST 1. Add seasonings to roast. 2. Roast pork in a 325° F oven for 1 hour in an uncovered roasting pan. 3. Mix together the chile powder, catsup, apple jelly, and vinegar. Simmer for 15 minutes on low heat. 4. Baste roast with half of baste. Place half of corn chips on top. Finish roasting. (Allow 35-40 minutes time for each pound of roast.) 5. Use remaining baste and top with the remaining corn chips.

Ingredients: 3/4 lb. boneless pork roast 1/2 tsp. chile powder 1/2 tsp. garlic powder 1/2 tsp. salt 1 c. apple jelly 1 c. catsup 2 tsp. chile powder 1 Tbsp. vinegar 1 1/2 c. crushed corn chips Yield: 8-10 servings Roasting Time: 3540 minutes per pound Temperature: Low, 325°F NOTE: Freezes well.

Sopaipillas Rellenas STUFFED SOPAIPILLAS 1. Cut each sopaipilla with a sharp knife, making a slit along one side. 2. Fill the sopaipillas with onion, cheese, Frijoles Refritos, and/or ground beef. 3. Set one sopaipilla on each dinner plate, and top with chile sauce. 4. Place in 350°F oven for 15 minutes, or until cheese melts. Garnish with tomato wedges and lettuce.

Ingredients: 6 4-inch square sopaipillas (p.96-97) 1 1/2 c. Frijoles Refritos (p.61) and/or cooked ground beef 1 medium onion, chopped 1 1/2 c. grated sharp cheddar cheese 2 c. Red Chile Sauce (p.4) or Green Chile Sauce (p.9) Shredded lettuce (optional) Tomato wedges (optional) Yield: 3-6 servings Heating Time: 15 minutes Temperature: 350° F

Costillas Del Sudoeste SOUTHWEST SPARERIBS Ingredients: 2 lbs. lean pork spareribs 4 cloves garlic, minced 2 tsp. salt 1/4 tsp. oregano 1/8 tsp. black pepper 3 Tbsp. olive oil 1/4 c. red wine vinegar 8 oz. tomato sauce 1/4 c. minced onion 1 c. Red Chile Sauce (p.4) 1 c. water, approximately Yield: 12 chalupas Heating Time: Approx. 10 minutes Temperature: MediumHigh, 375° F

1. Place separated ribs in an oblong baking pan. 2. Add seasonings, oil, and vinegar to the ribs. 3. Set ribs aside for 1-2 hours to cool to room temperature. 4. Mix remaining ingredients in a large measuring cup and pour over ribs. Bake until done at 350° F for approximately 1 hour.

Guisado STEW Delicious dishes that will make your heart feel as warm as that bowl in front of you.

Posole HOMINY STEW Yield: 8-12 servings Cooking Time: 6-7 hours* Temperature: High, Medium, Low

Ingredients: 1 lb. prepared posole corn, thoroughly rinsed** 10 c. water 1 lb. pork or beef roast*** 5 c. water, approximately 2 Tbsp. salt 1 medium onion, chopped 1. In a large stewing pot, place 10 2 cloves garlic, minced cups of water and posole. Bring 1/4 tsp. oregano mixture to a boil. 1 tsp. ground comino 3-6 dried red chile pods, 2. After reducing heat to low, rinsed and crumbled**** simmer the posole for 5 hours. 3. 1 hour prior to completing the simmering time, use a heavy skillet on medium heat to brown the pork. 4. Add 5 cups of water and the pork. Continue cooking until tender, on low heat. 5. After adding remaining ingredients to posole, simmer for an additional 1-2 hours. Season to taste. * As an alternative cooking method, use a pressure cooker for 45 minutes at 15 pounds pressure. ** Posole corn is marketed dry or prepared. *** Varied amounts may be used. **** If desired, omit chile pods and serve with Red Chile Sauce or Green Chile Sauce.

Guisado de Chicos DRIED-CORN STEW Ingredients: 2 c. chicos (dried corn) 1 clove garlic 10 c. water 1/2 tsp. oregano 1 lbs. pork, cubed 1 tsp. salt 1 small onion, finely chopped 4-5 red chile pods, crushed

Yield: 4-6 servings Cooking Time: 3-3 1/2 hours* Temperature: Medium, Low

1. Thoroughly wash the chicos. 2. In a large heavy pan, place chicos and 5 cups of water. Allow to soak overnight. 3. In a medium skillet at medium heat, fry pork until browned and drain. Sauté onion in the remaining shortening. 4. Add remaining water, chile pods, onion, seasonings, and pork. Simmer for 3-3 1/2 hours on low heat. *As an alternative cooking method, chicos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.

Guisado de Chile Verde GREEN CHILE STEW Ingredients: 2 lbs. pork or beef, cubed 1/4 c. flour 2 Tbsp. shortening 2 large onions, chopped 3 c. chopped green chile* 3 c. tomatoes 2 c. water 1/2 tsp. garlic powder 2 tsp. salt Yield: 2 cups Cooking Time: Approx 20 minutes Temperature: Medium 1. Dredge meat in flour. In a heavy skille at medium heat, place the shortening and brown the meat. Then place the browned meat in a large stewing pot. 2. Sauté onions in the remaining shortening until tender, and add to stewing pot. 3. Simmer all remaining ingredients on low heat for 1 hour in the stewing pot. * Varied amounts may be used. NOTE: Freezes well.

Menudo TRIPE STEW Ingredients: 2 lbs. tripe Water 2 Tbsp. shortening 2 eggs, separated 2 Tbsp. chopped onions 2 Tbsp. flour 1/8 tsp. garlic salt

Yield: 8 servings Cooking Time: Approx. 1 hour 45 minutes Temperature: Medium-High, Medium, Low

1. In a large saucepan, add the tripe. Cover tripe with water and simmer until tender on low heat. 2. Drain and keep liquid. Discard fatty portions of tripe, then cut tripe into 1 inch pieces, and set aside. 3. In a medium saucepan sauté onion in shortening on medium heat. Set aside. 4. In a small mixing bowl, beat egg whites until stiff. Add the egg yolks and continue beating until mixture is the color of lemons. Add salt and flour and mix well. 5. Fold in tripe to the egg mixture. Add mixture to the sautéed onions. Cook until eggs are set, using medium heat. 6. Add the saved liquid from the tripe, along with garlic salt to the egg mixture. Simmer for 5-10 minutes at low heat.

selategeV VEGETABLES Dishes that shine on their own or complete a meal.

Frijoles Pintos PINTO BEANS Ingredients: 2 c. dried pinto beans 9 c. water 1 tsp. salt 1/2 tsp. garlic salt 3/4 tsp. garlic salt 2 Tbsp. lard or shortening

Yield: 12 tacos Time: Approx 45 minutes Temperature: Medium-High, Medium

1. Rinse pinto beans. 2. In a large stewing pot, place beans and water. Over high heat, bring mixture to a boil. 3. Reduce heat to medium, cooking beans until tender. 4. Add shortening and seasonings to beans, then simmer for 30 minutes at low heat. VARIATIONS: Catsup, tomato sauce, tomatoes, salt pork, or onions may be added for additional flavor. * As an alternative cooking method, Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes.

Frijoles Refritos REFRIED PINTO BEANS Ingredients: 1/2 c. shortening 4 c. cooked pinto beans 1/2 - 1 c. bean liquid 2 c. grated sharp cheddar cheese Yield: 4 cups Cooking Time: 1520 minutes Temperature: Medium, Low

1. In a medium skillet, heat shortening on medium heat. 2. Add the liquid and beans to the shortening, then mash the beans. Cook 10-15 minutes. 3. Stir beans on low heat for 2-3 minutes after adding 1 1/2 cups cheese. 4. Before serving, garnish with remaining cheese. NOTE: Frijoles Refritos may be used as a filling for burritos or sopaipillas, or served as a side dish.

Flan DeMaizMezclado Yield: 4-6 servings Baking Time: Approx. 1 hour Temperature: 325° F

BLENDER CORN CUSTARD

Ingredients: 2 Tbsp. margarine 3 eggs 1. Add all ingredients to a blender in 2 c. light cream same order given on the right. 2 c. whole kernel corn Process on low speed. Grease a 1 1/4 c. flour 1/2 quart casserole dish then pour 1 Tbsp. sugar mixture into dish. 1 tsp. salt 1/2 tsp. white pepper 2. Carefully place casserole in a 1/2 c. chopped green shallow pan of water. Cook at chile* 325°F until custard is set, for 1/8 tsp. garlic powder approximately 1 hour. * Varied amounts may be used.

Papas Con Chile Colorado RED CHILE POTATOES 1. In a medium skillet, brown potatoes in shortening on medium heat. 2. Remove the potatoes from the pan. Add flour to empty pan and brown slightly. 3. Mix in garlic, salt, and chile to the flour, then add potatoes and water. On low heat, simmer for 10-15 minutes. * Varied amounts may be used.

Ingredients: 2 c. potatoes, peeled and thinly sliced 2 Tbsp. shortening 2 Tbsp. flour 1/2 tsp. Red Chile Powder (p.3)* 1 clove garlic, minced 1/2 tsp. salt 3 1/2 c. water Yield: 3-6 servings Cooking Time: 10 minutes Temperatue: MediumHigh, Medium, Low

Papas Con Chile Verde GREEN CHILE POTATOES Ingredients: 2 c. potatoes, peeled and thinly sliced 2 Tbsp. shortening 1/4 c. chopped onions 2 c. water 1/2 tsp. garlic salt 1/2 tsp. salt 1/2 c. chopped green chile*

Yield: 1 10-inch pie Baking Time: Approx. 30 minutes Temperature: 325° F

* Varied amounts may be used.

2. Add water and green chile to skillet, and on low heat, simmer for 15-20 minutes.

1. In a medium skillet, brown potatoes in shortening at medium heat. Add seasonings and onions, then cook until onions are tender.

Calabacitas SQUASH Ingredients: Yield: 6 servings 2 c. whole kernel corn Cooking Time: 20-25 minutes 4 Tbsp. shortening Temperature: Medium 1/2 chopped onion 1. In a large saucepan, mix together 2 c. chopped green all ingredients, excluding the chile* 1 clove garlic, minced cheese. Cook until squash is tender, at medium heat. 4 medium zucchini squash, diced 2. Garnish with cheese. 1 tsp. salt 1/4 tsp. pepper * Varied amounts may be used. 1/2 c. water 3/4 c. grated Monterey Jack cheese

Calabacitas Con Carne SQUASH WITH MEAT Yield: 8 servings Cooking Time: Approx 1 1/2 houts Temperature: MediumHigh, Medium, Low

Ingredients: 1 1/2 lbs. beef steak, cubed 4 Tbsp. shortening 1/2 c. water, approximately 5 medium zucchini squash, diced 1. In a large skillet, brown beef 1 medium onion, sliced and in shortening at medium-high separated into rings heat. Then reduce heat and add 2 c. whole kernel corn water. Cover skillet and reduce 1/2 c. chopped green chile to low heat, simmering until 2 tsp. garlic salt tender. Add additional water if 1 tsp. salt needed. 1 c. grated Monterey Jack cheese 2. Cook at medium heat after adding all remaining * Varied amounts may be used. ingredients, except the cheese. Cook until squash is tender. Garnish with cheese.

Arroz Con Chile Verde GREEN CHILE RICE Ingredients: 1 c. water 1 c. instant rice 2 c. sour cream 1 c. chopped green chile* 1 c. Monterey Jack cheese, cubed 1 tsp. salt 1/4 tsp. garlic powder Yield: 6-8 servings Baking Time: 20 minutes Temperature: High, 350° F * Varied amounts may be used.

1. In a medium saucepan, boil water at high heat. 2. Add rice and stir. Let stand for 3 minutes after removing pan from heat. 3. Add all remaining ingredients to the rice, then place in a greased, 2-quart casserole dish. 4. Bake for 20 minutes in a 350°F oven.

Arroz Español SPANISH RICE 1. In a medium saucepan, place 2 tablespoons of shortening and onion. Sauté onion until transparent on medium heat. 2. Add 1 cup chicken broth, tomato sauce, oregano, salt, and garlic salt to the onion. Simmer mixture for 1 hour on low heat. Set aside. 3. Add 3 cups of chicken broth to the rice. Bring to a boil at medium-high heat. 4. Cover and reduce heat to low. Simmer until the broth is absorbed, about 20 minutes. 5. In a large skillet, place shortening and rice. On low heat, stir-fry rice until rice is browned, approximately 15 minutes.

Ingredients: 1/4 c. chopped onion 2 Tbsp. shortening 6 oz. Spanish-style tomato sauce 1 c. chicken broth 1 1/2 tsp. salt 1/8 tsp. oregano 1/4 tsp. garlic salt 2 tsp. shortening 1 c. raw rice, rinsed until water is clear 3 c. chicken broth Yield: 6 servings Cooking Time: Approx 1 1/2 hours Temperature: MediumHigh, Medium, Low

6. Combine rice with sauce and serve immediately.

Maiz Nuevo Mexicano NEW MEXICO BAKED CORN Ingredients: 2 beaten eggs 4 c. cream-style corn 3/4 c. cornmeal 3/4 tsp. garlic salt 1/2 tsp. baking powder

1/3 c. margarine 1/2 c.p chopped green chile* 1/2 lb. grated sharp cheddar cheese

Yield: 6-8 servings Baking Time: Approx. 1 1/2 hours Temperature: 375° F, 325° F 1. In a large mixing bowl, combine all ingredients. Pour mixture into a 2-quart casserole dish that has been greased. 2. Bake for 45 minutes in a 375°F oven. Lower oven temperature to 325°F. Cook for an additional 30-45 minutes. * Varied amounts may be used.

Quelites SPINACH Ingredients: 1 1/2 lbs. fresh spinach* 1 Tbsp. shortening 3 Tbsp. chopped onion 1/4 tsp. crushed chile pequin** 1 tsp. salt

Yield: 4-6 servings Time: Approx. 15 minutes Temperature: Medium

1. Thoroughly wash spinach, then remove the ends of the stems. 2. In a medium saucepan, steam spinach for 10 minutes at medium heat. 3. Drain spinach, then chop. Set aside. 4. In a medium saucepan, sauté onion in shortening at medium heat. 5. Add remaining ingredients, along with the spinach to the onion and cook for 5 additional minutes. * Ten ounces of frozen spinach may be substituted if fresh is unavailable. ** Varied amounts may be used.

Verdolagas PURSLANE Ingredients: 4 slices bacon 6 Tbsp. chopped onion Salt 2 c. purslane, chopped 1/2 tsp. salt 1/2 tsp. garlic salt

1. In a medium skillet, fry bacon at medium heat until almost crisp. Remove and crumble the bacon, then set aside.

Yield: 4 servings Cooking Time: Approx. 20 minutes Temperature: Medium

3. To the onion, add remaining ingredients, and cook for 10-15 minutes.

2. In remaining bacon grease, sauté onion in skillet.

NOTE: Purslane is a common garden weed that may be served as a leafy vegetable. For a spicier flavor, crushed chile pequin may be added.

sertsoP DESSERTS Everyone enjoys a sweet treat.

Buñuelos SWEET FRIED BREAD Ingredients: 3 1/2 c. flour 1 tsp. salt 1 tsp. baking powder 1 1/2 T.bsp. sugar 1/4 c. margarine 2 eggs, beaten 1/2 c. milk Shortening Cinnamon-Sugar 1. In a large mixing bowl, combine salt, Coating or Glaze flour, sugar, and baking powder. (recipes below) Cut in margarine. Yield: 6 dozen 2. Add milk and eggs to flour mixture, Total Frying Time: then work into a dough. 45 minutes 3. Dough should be kneaded until smooth and elastic. Form dough into egg sized balls. Cover dough and set aside, letting them rest for 15 minutes. 4. Roll each ball of dough, shaping it into a 4 inch diameter circle. Slice the center of each circle in the center. Place the circles of dough in between waxed paper layers, until all are rolled and ready to be fried. 5. In a heavy pan, heat 2 inches of shortening at medium-high heat. 6. Fry buñuelos in hot shortening. They should look puffed and golden brown. Turn once, to cook both sides. 7. Drain on paper towels. Coat with cinnamon-sugar coating or glaze (recipes below).

Azucardo Para Buñuelos GLAZE FOR BUÑUELOS Ingredients: 1 1/2 c. sugar 1 1/2 c. brown sugar 1 1/2 c. water 3 Tbsp. margarine 1 1/2 tsp. cinnamon 1. In a medium saucepan, combine all 3 Tbsp. dark corn ingredients. syrup 2. Stirring constantly, heat until sugar is dissolved at medium heat. Then boil rapidly for 1-2 minutes. Check for doneness when two drops of syrup will run together off a spoon. (Glaze will be a thin syrup.) Yield: Approx. 5 cups Heating Time: Approx 5 minutes Temperature: Medium

3. Cool the glaze by removing the pan from heat for several minutes. Coating each side evenly, dip the buñuelos into the glaze, one at a time. 4. On a rack, drain buñuelos for 30 minutes (glaze will be slightly sticky).

Capa De Azucar Y Canela CINNAMON-SUGAR COATING FOR BUÑUELOS 1. Mix cinnamon and sugar together in a small bowl. 2. Sprinkle this mixture over buñuelos until they are all evenly coated.

Ingredients: 3 c. sugar 3 tsp. cinnamon Yield: 3 cups 73

Empanaditas Fritas FRIED MEAT OR FRUIT TURNOVERS Ingredients: 1 tsp. active dry yeast 1 1/2 c. water (105°-115°F) 4 c. flour 1 tsp. salt

1/4 c. shortening Meat or fruit filling (see below) Shortening 1 Tbsp. powdered sugar

Yield: 6-9 dozen* Baking Time: 2030 minutes Temperature: Medium-High

1. In a small bowl, dissolve the yeast in water. 2. Mix salt and flour together in a large bowl. Cut in shortening. 3. In center of dry ingredients, make a small well. Add the liquid to the dry ingredients, then work into a dough. 4. Knead dough until smooth and satiny. 5. On a lightly floured board, roll dough to a 1/4 inch thickness. Cut dough circles 3 inches in diameter.** 6. On each pastry circle, place a spoonful of filling off-center. Fold in half over filling and pinch edges together to seal. 7. In a heavy pan, heat 2 inches of shortening at medium-high heat. 8. Fry until golden on both sides, turning once. Drain on paper towels. 9. If desired, sprinkle powdered sugar over empanaditas. * 56 74

* Quantity will vary with size ** Varying sizes may be made.

Relleno De Fruta FRUIT FILLING Ingredients: 1 lb. dried peaches or apricots 1 c. water 1/4 tsp. ground coriander (optional) 2 1/2 c. sugar 1/2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg 1 c. raisins

Yield: Filling for 6-9 dozen empanaditas Cooking Time: Approx. 1 hour Temperature: Medium 1. Place dried fruit in a medium-sized saucepan and cover with water. Cook at medium heat until fruit is soft and almost mushy. Drain. 2. Purée cooked fruit in a blender and add remaining ingredients. Mix well.

Relleno De Carne Yield: Filling for 6-9 dozen empanaditas Cooking Time: Approximately 1 hour Temperatue: Medium 1. Place meat in a medium-sized saucepan and cover with water. Cook at medium heat until meat is tender, approximately 1 hour. 2. Grind meat after it has cooled. 3. Place ground meat in a large mixing bowl and add all remaining ingredients. Mix well. (The filling should be thick and moist.)

MEAT FILLING Ingredients: 1 1/2 lb. meat (beef, pork or beef tongue) Water 1 c. raisins 1 c. applesauce 3/4 c. sugar 1/2 c. dark corn syrup or light molasses 1-4 tsp. cloves 1 tsp. cinnamon 1 tsp. salt 4 c. piñon nuts* 1/4 c. sherry wine**

* Other types of nuts may be substituted. ** Additional wine may be added. 75

Empanaditas Al Horno BAKED FRUIT TURNOVERS Ingredients: 2 recipes pie pastry Meat or Fruit Filling**

Yield: 6-9 dozen* Baking Time: 10-12 minutes Temperature: 450°F

1. Roll pastry to a 1/2 inch thickness on a lightly floured board. Cut pastry into circles 2 inches in diameter.*** 2. Place a spoonful of filling off center, on each pastry circle. Fold pastry in half over filling and pinch edges together to seal. 3. Place filled empanaditas on an ungreased baking sheet. Bake in a 450°F oven for 10-12 minutes, or until empanaditas are golden. * Quantity will vary with size of empanaditas ** See recipes for fillings above. *** Varied sizes may be made.

Flan Caramelisado CARAMEL CUSTARD Ingredients: 2 c. sugar 3 1/2 c. milk 1 cinnamon stick 6 eggs 1 tsp. vanilla

Yield: 6 servings Baking Time: 1 hour and 10 minutes Temperatue: Medium, Low, 350°F

1. In a heavy pan, place 1 cup of sugar. At low heat, stir sugar until it is a light golden brown liquid. 2. Into six warm custard cups, pour the caramelized sugar evenly into each one. Set the cups aside. 3. In a medium saucepan, place the cinnamon stick and milk. On medium heat, scald the milk and let cool. 4. Whisk eggs until foamy, then add the remaining sugar gradually, beating well. 5. Add the scalded milk gradually to the egg mixture, stirring constantly until the sugar dissolves. Add the vanilla. 6. Pour the milk and egg mixture into the caramel-lined cups. Carefully place the cups in a pan with hot water. Bake at 350°F for 1 hour and 10 minutes.

Natillas SOFT CUSTARD Ingredients: 4 eggs, separated 1/4 c. flour 4 c. milk 3/4 c. sugar 1/8 tsp. salt Nutmeg Cinnamon

Yield: 6-8 servings Cooking Time: 30-45 minutes Temperature: Medium

1. In a small bowl, place 1 cup of milk, flour, and egg yolks. Stir until mixture is a smooth paste, then set aside. 2. In a medium saucepan, combine the remaining milk, salt, and sugar, and scald at medium heat. 3. Add the egg mixture to the milk, then cook until a soft custard consistency is reached, at medium heat. Remove from heat and let it rest until room temperature. 4. In a medium bowl, beat the egg whites until stiff, but not dry. Fold egg whites into the custard. Chill. Garnish with cinnamon and nutmeg.

Capirotada O Sopa BREAD PUDDING Ingredients: 3/4 c. sugar 2 c. boiling water 1/2 c. maple syrup 6 slices toasted bread, buttered and cut into 1 inch pieces 3/4 c. raisins 1 c. grated sharp cheddar cheese

Yield: 6 servings Baking Time: 20-30 minutes Temperature: Low, 350° F

1. In a heavy pan, place the sugar. Stir at low heat until sugar is liquefied and light golden brown in color. 2. Add water. Stir constantly until sugar is dissolved, then add the maple syrup. Simmer for 2-3 minutes. 3. In a 1 1/2 quart buttered casserole dish, layer bread, raisins, then cheese. Pour the hot liquid over the layers, then top with cheese. 4. Bake covered at 350°F for 20-30 minutes.

Arroz Dulce RICE PUDDING 1. In a large saucepan, combine salt, water, and rice. Bring to a boil at high heat, then cover. 2. Reduce heat to low, and cook until the water is absorbed, about 12-15 minutes. 3. Combine egg yolks, sugar, and milk, and add to the rice. Then add raisins, cinnamon, and vanilla. Simmer for 5 minutes. Remove pan from heat. 4. Beat the egg whites until stiff, then fold into rice. Chill. Garnish with nutmeg..

Ingredients: 1 c. rice 2 c. water 1 tsp salt 2 c. evaporated milk 3/4 c. sugar 1 c. raisins 3 eggs separated 3/4 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp. nutmeg (optional) Yield: 6 servings Baking Time: 20-30 minutes Temperature: Low, 350° F

Calabaza Dulce SWEET PUMPKIN Ingredients: 2 1/2 c. water, approximately 3-4 lbs. pumpkin 1/4 c. of margarine 1/2 c. sugar 1/2 tsp. cinnamon Yield: 6-8 servings Steaming Time: Approx 30 minutes

1. Pour the water into a large container with a rack. On high heat, bring to a boil. 2. Remove membrane center and seeds from pumpkin and discard. Cut the pumpkin into wedges (do not peel). 3. Place the pumpkin on the rack on top of the boiling water. Cover. On medium heat, steam pumpkin for 30 minutes, until tender. 4. Top the pumpkin with dots of margarine. Sprinkle with cinnamon and sugar.

Pastelitos FRUIT PIES Ingredients: 1/2 lb. dried apricots 1 1/2 c. water 3/4 c. sugar 2 c. flour 1/2 tsp. baking powder 3/4 tsp. salt 2/3 c. shortening 4-6 Tbsp. ice-cold water 1 1/2 tsp. sugar 1/2 tsp. cinnamon Yield: 20 servings Baking Time: 30 minutes Temperature: Medium, 400°F

1. In a medium saucepan, place apricots and cover with water. Cook until fruit is soft and almost mushy at medium heat. Drain. 2. In a blender, add 3/4 cup of sugar and fruit, then purée. Return to saucepan, and cook at medium heat until thick. Set aside. 3. Mix together salt, baking powder, and flour in a medium bowl. Cut in the shortening. 4. In the center of the dry ingredients, make a well. Add small amounts of water at a time, working it into the dough. 5. On a lightly floured board, divide the pastry in half. Roll each half to fit in a 9x11 inch jelly-roll pan. 6. Line the pan with one half of rolled pastry, then spread the apricot mixture evenly on top. 7. On top of the apricot mixture, place the second half of the pastry. Cut the edges to just touch the sides of the pan. Using a fork, press the edges together to seal. 8. Sprinkle remaining sugar and cinnamon on top of the pastry, then with a fork, make several vent openings in the pastry. 9. Bake pastelitos at 400°F for 30 minutes. Let cool, then cut into small squares. NOTE: Traditionally, pastelitos are about as thick as the little finger. Dried fruit can be added if desired.

Pastelitos Indios Yield: 20 servings Baking Time: 30 minutes Temperature: 400° F 1. In a medium saucepan, place fruit and cover with water. On medium heat, cook until fruit is soft, almost mushy. Drain. 2. Purée in a blender. Add 1/2 cup spices and sugar, and return mixture to pan. Cook mixture until thick on medium heat. Cool slightly. 3. Follow Pastelitos recipe, steps 3 through 9, to complete Pastelitos Indios. * See Pastelitos recipe (p.84). NOTE: Traditionally, Pastelitos Indios are thicker than Pastelitos, the Spanish version of the same recipe.

INDIAN PIES Ingredients: 1/2 lb. prunes 1/2 lb. dried apples 1 1/2 c. water 1/2 c. sugar 1/2 tsp. cinnamon 1/4 tsp. cloves 1/8 tsp. ginger 1 recipe pastry for Pastelitos* 1 1/2 tsp. sugar

Panocha WHEAT FLOUR PUDDING Ingredients: 12 c. boiling water, approximately 1 lbs. panocha flour* 2 c. flour 1 1/2 c. sugar 1/2 c. butter 1 lbs. brown sugar 1/4 tsp. cloves (optional) 1/4 tsp. cinnamon (optional)

Yield: 20 servings Cooking Time: Approx. 1 1/2 hours Temperature: High, 400°F, Medium-High, Low *Panocha flour is sprouted whole wheat flour, and can be found in the Ethnic Foods section of most grocery stores.

1. In a large bowl, add panocha flour, flour, and 5 cups boiling water, then mix until smooth. Cover and set aside. 2. In a heavy pan, add sugar. Stir at low heat until it liquefies and turns a light golden brown. Add remaining water, then at high heat, bring to a boil. 3. Add brown sugar, butter, cinnamon, and cloves to sugar mixture. Stir until dissolved. 4. In a large, greased oven safe container, combine sugar and flour mixtures. At medium-high heat for 15 minutes, boil the mixture and stir constantly. 5. At a 400°F oven for approximately 1 1/2 hours, cover and bake panocha until it has a pudding consistency. Chill.

satellaG COOKIES A perfect treat for a snack or a gift.

Biscochitos ANISE SEED COOKIES Ingredients: 1 lb. lard 1 1/2 c. sugar 2 tsp. anise seed 2 eggs, beaten 6 c. flour

3 tsp. baking powder 1 tsp. salt 1/2 c. brandy* 1/4 c. sugar 1 Tbsp. cinnamon

Yield: 5 dozen Baking Time: 10-12 minutes Temperature: 350 °F 1. Cream the sugar, lard, and anise seed in a large bowl. Add the eggs and whisk well. 2. Mix together the salt, baking powder, and flour in a large bowl. 3. Add in the flour and brandy, alternating between the two. Mix until a stiff dough forms. 4. Slightly knead dough and pat down or roll to 1/2 inch or 1/4 inch thickness. Cut dough into shapes. 5. In a small bowl, combine cinnamon and sugar. Sprinkle on top of each cookie. 6. Bake until cookies are lightly browned at 350°F for 10 minutes. *Varied amounts may be used. Sherry or bourbon may be substituted. NOTE: Traditionally, the fleur-de-lis shape is used for these cookies. 88

Polvorones 1. Cream sugar and margarine in a medium bowl. 2. Mix the vanilla, salt, and flour together to make a thick dough. Cover and chill for 2 hours. 3. Shape the dough into 1 inch diameter balls.

CRUMB COOKIES Ingredients: 1 c. soft margarine 1/2 c. powdered sugar 2 1/4 c. flour 1/4 tsp. salt 1 tsp. vanilla Powdered sugar

Yield: 5 dozen 4. On a greased baking sheet, bake Baking Time: 15-20 the polvorones at 400°F for 15minutes 20 minutes. Cookies should look Temperature: 400°F lightly browned. 5. While still warm, roll cookies in powdered sugar.

Yemas De Nueces NUT DROPS Ingredients: 2 c. softened margarine 1 c. sugar 2 1/4 c. flour 2 Tbsp. water 2 Tbsp.brandy* 2 c. chopped nuts Powdered sugar

1. Combine sugar and margarine and mix until light and fluffy. 2. Add remaining ingredients and mix. 3. On a greased cookie sheet, drop teaspoons of cookie dough.

Yield: Approx 5 dozen 4. Bake in a 325°F oven for 8Baking Time: 8-10 minutes 10 minutes. Temperature: 325° 5. Toss the still warm cookies in the powdered sugar. * Additional brandy may be needed.

Bocaditos De

Miel De Abeja HONEY DROPS Ingredients: 2/3 c. honey 1 c. sugar 1/2 c. margarine 1 egg 1/3 c. water 1/2 tsp. salt

4 c. flour 1 tsp. soda 1 tsp. cinnamon 1 tsp. cloves 2/3 c. chopped nuts 1/3 c. candied orange peel

Yield: 3-4 dozen Baking Time: 10-12 minutes Temperature: Medium, 425°F 1. In a small saucepan, mix margarine, sugar, and honey over medium heat. 2. Remove from heat and set aside. 3. In a large bowl, whisk egg until foamy. Add remaining ingredients, beating well in between ingredients. 4. Add in the honey mixture, mixing well. Cover and chill. 5. On a lightly floured board, roll dough out to a 1/8 inch thickness. Cut the dough into shapes. 6. On a greased baking sheet, place cookies and bake at 425°F for 10-12 minutes.

senaP BREADS Make it a side or the main event.

Tortillas De Maiz CORN TORTILLAS Yield: 12-14 tortillas Cooking Time: 25-30 minutes Temperature: Medium-High

Ingredients: 2 c. blue or yellow corn Masa Harina* 1 tsp. salt 1 2/3 c. boiling water

1. In a medium bowl, combine salt and Masa Harina. 2. Add the boiling water to the bowl, and stir until consistency resembles a thick cooked cereal. 3. Wet hands, then form dough into egg-sized balls. 4. Between two lightly moistened pieces of waxed paper, place the ball of dough. Flatten the dough to a 1/8 inch thickness using pressure from hands, a rolling pin, or a tortilla press. Remove the newly formed tortilla from the waxed paper very carefully. 5. On medium-high, heat a griddle or skillet. Cook for 1 minute on each side. (Tortillas should look speckled) * You can find Masa Harina in the cereal section of most grocery stores.

Tortillas De Harina WHITE FLOUR TORTILLAS Ingredients: 4 c. flour 2 tsp. salt 2 tsp. baking powder 4 Tbsp. shortening 1 1/2 c. warm water, approximately

Yield: 8-12 Cooking Time: 20-25 minutes Temperature: Medium-High

1. In a medium bowl, combine all dry ingredients. Cut in shortening. 2. In the center of the dry ingredients, make a well. Add a small amount of water at a time, and work into a dough. 3. Knead the dough until smooth. Cover and set aside for 10 minutes. 4. Form dough into egg-sized balls. Then, roll each ball into a 6 inch diameter circle. 5. On medium-high, heat a griddle or skillet. Cook for 1 minute on each side. (Tortillas should look speckled) NOTES: Freeze well. Flour tortillas may be served in place of bread with any New Mexican menu.

Sopaipillas De Levadura Quimica 1. In a medium bowl, combine dry ingredients. Cut in shortening. 2. In a center of dry ingredients, make a well. Add the water and work into a dough. 3. Knead the dough until smooth. Cover and set aside for 20 minutes. 4. In a heavy pan, heat 2 inches of shortening at medium-high heat. 5. On a lightly floured board, roll

BAKING POWDER PUFFED BREAD Ingredients: 4 c. flour 2 tsp. baking powder 1 tsp. salt 4 Tbsp. shortening 1 1/2 c. warm water Shortening for frying Yield: 4 dozen medium sopapillas Total Frying Time: 1520 minutes Temp: Medium High

dough to a 1/8 inch thickness. Cut the dough into 4 inch squares, and fry, turning once. Sopaipillas should look golden in color. (The sopaipillas will puff and become hollow shortly after being placed in the shortening if shortening is sufficiently hot.) 6. Drain sopaipillas on paper towels. NOTES: Freezes well. Sopaipillas may be served as a bread with any New Mexican menu. They can be served with honey, or dusted with a sugarcinnamon mixture. They can be filled, or served as a dessert. See Stuffed Sopaipilla recipe (p.51).

Sopaipillas De Levadura YEAST PUFFED BREAD Ingredients: 1 package active dry yeast 1/4 c. warm water (105°-115° F) 1 1/4 c. scalded milk, cooled 4 c. flour 1 1/2 tsp. salt 1 tsp. baking powder 1 Tbsp. sugar 1 Tbsp. shortening Shortening

Yield: 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes Temperature: Medium-High NOTES: Freezes well. Sopaipillas may be served as a bread with any New Mexican menu. They can be served with honey, or dusted with a sugarcinnamon mixture. They can be filled, or served as a dessert. See Stuffed Sopaipilla recipe.

1. Dissolve the yeast in water, then add to milk. 2. In a medium bowl, combine dry ingredients. Cut in shortening. 3. In the center of dry ingredients, make a well. Add the liquid ingredients to dry, then work into a dough. 4. Knead for approximately 10 minutes, or until dough is smooth. Cover, then set aside. 5. In a heavy pan, heat 2 inches of shortening at mediumhigh heat. 6. On a lightly floured board, roll dough to a 1/8 inch thickness. Cut the dough into 4 inch squares, and fry, turning once. Sopaipillas should look golden in color. (The sopaipillas will puff and become hollow shortly after being placed in the shortening if shortening is sufficiently hot.) 7. Drain sopaipillas on paper towels. 97

Pan De Maiz Con Jalapeño JALAPEÑO CORNBREAD Ingredients: 1 c. flour 1/4 c. sugar 1 Tbsp. baking powder 1 tsp. salt 1/4 tsp. garlic powder 1 c. yellow cornmeal 2 eggs 1 c. milk 1/4 c. shortening 8 oz. cream-style corn 2 Tbsp. chopped jalapeño chile* Yield: 16 one-inch squares Baking Time: 35-40 minutes Temperature: 425°F

1. In a medium bowl, combine first six ingredients. 2. Add shortening, milk, and eggs to the flour mixture. Beat until smooth. Add pepper and corn and blend well. 3. In a greased, 8 inch baking pan, pour the mixture and bake until golden brown at 425°F for 35-40 minutes. * Varied amounts may be used. Two tablespoons of any green chile may be substituted.

Pan Navajo NAVAJO FRY BREAD Ingredients: 2 c. flour 4 tsp. baking powder 2/3 c. warm water, approximately Cornmeal or flour Shortening

Yield: 6-8 servings Total Frying Time: 20-25 minutes Temperature: Medium-High

1. In a large bowl, combine salt, baking powder, and flour. 2. Add warm water to the flour mixture, then work into an elastic and smooth dough. 3. Divide the dough into balls of preferred size. Lightly dust a board with flour or cornmeal, then roll out each ball into a circle 1/4 inch thick. Cut a hole in the center of each circle. 4. In a heavy pan, heat 2 inches of shortening at medium-high heat. 5. Fry the dough until each circle is golden on both sides, turning once. Drain on paper towels. * If you prefer a small serving, dough balls should be egg-sized. If a larger serving is preferred, the ball should be the size of an avocado.

Pan Isleta ISLETA BREAD Ingredients: 1 package active dry yeast 1/4 c. warm water (105°- 115°F) 1/2 tsp. shortening 1/4 tsp. honey 1/4 tsp. salt 1 c. hot water 5 c. flour, approximately

Yield: 2 loaves Baking Time: 1 hour Temperature: 350° F

1. In a small bowl, dissolve yeast in warm water. Set aside. 2. In a large bowl, place honey, salt, and shortening, then add hot water. Stir to dissolve shortening, then let cool to room temperature. 3. Once room temperature, add the yeast mixture. 4. Add flour to mixture gradually, until a firm dough has been formed. On a lightly floured board, knead dough until it is smooth and elastic. 5. In a greased bowl, place dough. Cover, and allow to rise until it has doubled in size.*

100

6. Punch the dough down, knead, and allow dough to double in size once more. 7. Divide the dough into two even parts, then shape into an 8 inch diameter circle. Fold the circle almost in half, letting the bottom half extend past the top half by about 1 inch. 8. Slash the dough twice using a sharp knife, dividing the loaf partially into thirds. 9. Into two 9-inch greased pie plates, place the dough. Arrange the loaf so that the slashes are separated. This gives a crescent look to the loaf. Cover and let dough rise again, until doubled in size. 10. On the bottom rack of the oven, place a shallow pan of water. Place the loaves in the oven, making sure that neither is directly above the water. Bake at 350°F oven for 1 hour. * Allow yeast dough to rise in a warm location. Never allow it to rise in a heated oven. Dough is doubled in size when the indentation remains after a finger has been inserted into the dough and removed.

101

Molletes ANISE SEED ROLLS Ingredients: 1 package active dry yeast 2 Tbsp. sugar 2 c. warm water (105°-115°F) 1/2 c. shortening 1 1/2 c. sugar 2 eggs 1 tsp. salt 1 tsp. anise seed 6-7 c. flour Margarine Yield: 3-3 1/2 dozen Baking Time: 20-25 minutes Temperature: 375°F NOTES: Molletes are traditionally served as a coffee cake. * Allow yeast dough to rise in a warm location. Never allow it to rise in a heated oven. Dough is doubled in size when the indentation remains after a finger has been inserted into the dough and removed. 102

1. In a large bowl, dissolve sugar and yeast. Set aside. 2. In a medium bowl, cream sugar and shortening. Beat the eggs in, and add the salt and anise seed. 3. Add the yeast mixture to the creamed mixture and thoroughly combine. Add flour to the mixture gradually, until it forms a firm dough. On a lightly floured board, knead dough until smooth and elastic. 4. In a greased bowl, place dough and let rise until doubled in size.* 5. Punch dough down, knead once more, and then allow to double in size again. 6. Knead dough and shape into egg-sized balls. In a wellgreased pan, place the dough balls. Cover, then let dough double in size again. 7. Lightly brush margarine on top, and bake at 375°F for 2025 minutes.

sadibeB BEVERAGES Delicious drinks to quench your thirst.

103

Chocolate Nuevo Mexicano NEW MEXICO CHOCOLATE Yield: 12 servings Cooking Time: Approximately 15 minutes Temperature: Medium-High NOTE: Traditionally, New Mexican Chocolate is served with Biscochitos or dessert Sopaipillas.

Ingredients: 1/2 c. sugar 2 Tbsp. flour 1/4 c. cocoa 1 1/2 c. water 1/4 tsp. salt 1 tsp. cinnamon 3/4 tsp. cloves 6 c. milk 1 Tbsp. vanilla

1. In a large saucepan, add spices, cocoa, water, flour, and sugar. Cook mixture for approximately 4 minutes at medium-high heat, stirring ocassionally. 2. Add milk to mixture and scald, making sure not to boil. Remove pan from heat, and add vanilla.

104

Atole BLUE CORN GRUEL Ingredients: 1/4 c. blue corn, atole flour 1/2 c. water 2 c. boiling, salted water 1/2 tsp. baking soda 2 c. milk, approximately 1/2 tsp. salt Sugar NOTE: Atole may be served with sugar as a beverage or served with milk and sugar as porridge.

Yield: 4 servings Cooking Time: Approximately 5 minutes Temperature: Medium 1. In a medium saucepan, dissolve the atole flour in water. Add to salted, boiling water. At medium heat, cook for 3 minutes. Add the baking soda and stir briskly. 2. In a small saucepan, place milk and salt, but do not boil. 3. Serve the mixture with sugar, hot milk, or both.

105

Margaritas MARGARITAS Ingredients: 9 oz. reposado tequila 4.5 oz. orange liqueur 6 oz. lime juice 1.5 oz. agave nectar 1.5 oz. orange juice Salt (optional)

Yield: 6 servings Preparation Time: 5 minutes 1. In a shaker with ice, place ingredients, and shake until outside of shaker looks frosty. 2. Into an ice-filled glass, pour mixture and garnish with a lime.

NOTES: A blender can be used to make frozen margaritas. (Optional) Use a lime wedge to wet the rim of the glass, then dip the rim in salt. Then pour mixture in.

106

Pisco Sour PISCO SOUR Ingredients: 4 oz. Pisco* 2 oz. simple syrup** 2 oz. egg white 1 oz. lemon juice 1 oz. lime juice 1 oz. orange juice Luxardo cherries Angostura bitters

* Peru winemaking regions produce Pisco brandy by distilling fermented grape juice into a high-proof spirit. It can be found at most liquor stores. ** Simple Syrup is made by combining equal parts hot water and sugar. Stir until sugar is dissolved, then chill.

Yield: 2 servings Preparation Time: 5 minutes 1. In a shaker with ice, place ingredients and shake until outside of shaker looks frosty. 2. Pour through a strainer into the glass. Foam may form. Garnish with a cherry, an orange peel, and 2-3 Angostura bitters on top of the foam.

107

108

sonacixeM oveuN

olitsE sedadilaicepsE

NEW MEXICAN SPECIALTIES Local classics to try.

109

Quesadillas NEW MEXICAN CHEESE SANDWICH Ingredients: Shortening 12 Corn Tortillas (P.94) 1 lb. Monterey Jack cheese,* sliced into 12 slices 3/4 c. Green Chile Salsa (P.10)**

* Jalapeño cheese may be substituted ** Varied amounts may be used.

Yield: 12 servings Heating Time: 3-4 minutes Temperature: Medium-High, Medium 1. In a heavy pan, heat 1/2 inch of shortening at medium-high heat. 2. Dip each tortilla quickly into the shortening to soften. Drain on paper towels. 3. Place 1 tablespoon of salsa and a slice of cheese on half of each tortilla. Fold the tortilla in the center as for a turnover. 4. In an ungreased skillet at medium heat, place the filled tortilla. Turn once, cooking for 3-4 minutes, or until the cheese melts and tortilla turns crisp.

110

Queso Nuevo Mexicano NEW MEXICAN CHEESE Ingredients: 16 c. milk 2 rennet tablets 4 Tbsp. water Cheesecloth Yield: Approximately 1 pound Heating Time: 10-15 minutes Temperatue: Low NOTE: Traditionally, Queso Nuevo Mexicano is served with syrup or preserves. 1. In a large kettle, using low heat, warm milk to 90°F. 2. In a small bowl, dissolve the rennet tablets in water. Add dissolved tablets to warm milk, then set aside for 30 minutes. Curd will develop in the mixture. 3. Pour the curd into cheesecloth or a cloth bag. Allow the liquid (whey) to drain completely. 4. Open a 1 pound can at both ends, piercing the can around the sides. Pack the cheese into the can, and let it drain for 3-4 hours before serving.

111

Chauquehue THICK CORN GRUEL Ingredients: 1 1/2 c. blue corn flour 3/4 c. water 5 c. boiling water 1 1/2 tsp. salt 1/2 tsp. baking soda 1 Tbsp. lard Yield: 6-8 servings Cooking Time: Approx. 5 minutes

112

1. In a medium saucepan, dissolve the corn flour in water. Add salted, boiling water to the mixture. At medium heat, cook for 3 minutes, stirring briskly. 2. Add baking soda and lard, then cook. Stir until thickened. NOTE: Chauquehue is thicker gruel than Atole (p.103). It can be used as a substitute for potatoes or rice.

Enlatar Jalapeños CANNING JALAPEÑO CHILE 1. Wash peppers. Use sterilized, pint-sized canning jars to pack the peppers tightly. 2. In a large saucepan, combine all remaining ingredients. At high heat, bring mixture to a boil.

Ingredients: Jalapeño Chile* 6 c. vinegar 1 1/2 c. water 1 1/2 c. olive oil 6 tsp. salt 6 tsp. pickling spices

3. Pour hot mixture over peppers in each jar to within 1 inch of top of jar. Seal jars according to manufacturer's directions.

Yield: 6 pints Processing Time: 15 minutes Temperatue: High

4. See below for placing jars in a Boiling Water Bath for 15 minutes. Make sure seal s are securely closed when cooled. *Chiles vary in size. There is no accurate way of judging how many it may take to obtain a given amount.

113

Jaleas JELLIES Tasty preserves to enjoy any time.

114

Baño de Agua Hirviendo BOILING WATER BATH Boiling Water Baths cook foods in jars for a set period of time. The hot boiling water seals the lids of the jars, which prevents bacterial entry. The heating of the jars destroys enzymes, bacteria, molds, and yeast in the food. A large container is filled with boiling water, and the jars are immersed. Water must cover the tops of the jars throughout the boiling time.

Jalea De Chile Verde 1. Wash and mince chiles. In a large GREEN CHILE JELLY saucepan or kettle, combine sugar, chiles, and vinegar. Boil at high Ingredients: heat for 5 minutes. 4 c. green chile 6 c. sugar 2. Using a cheesecloth, pour boiled 1 1/2 c. cider mixture through to remove seeds. vinegar Return mixture to saucepan or kettle. 6 oz. liquid pectin 6 drops green 3. Add food coloring and pectin to food coloring mixture, then boil for 1 minute. Skim off Cheesecloth and discard any foam that has formed. Yield: 6 half-pints Temperature: High

4. Into hot, sterilized half-pint canning jars, pour the mixture and then seal according to manufacturer's directions. 5. Place jars in a Boiling Water Bath for five minutes. Test the seals once cooled. 115

Jalea De Cacto CACTUS JELLY Ingredients: Prickly pears* Boiling water Cheesecloth 3 c. sugar 1/2 c. lemon juice 6 oz. liquid fruit pectin

Yield: 6 half-pints Processing Time: 5 minutes Temperature: High, Mediumhigh

1. In a large saucepan or kettle, place prickly pears. Cover pears with boiling water. Allow water to sit for 2-3 minutes, then pour out water. (Doing this helps soften the stickers of the prickly pears.) 2. Peel and cut the prickly pears into pieces. In a medium saucepan, cover the pears with water and boil for 5 minutes. 3. Pour the mixture through cheesecloth, draining and reserving as much liquid as possible. Discard the seeds.

116

4. In a large saucepan or kettle, combine 3 cups of the reserved cactus juice, lemon juice, and sugar. 5. Bring mixture to a boil, then reduce heat to medium-high. Add the liquid pectin, then cook until the mixture begins to thicken, or 8-12 minutes. Skim off foam that may have formed. 6. Into hot, sterilized, half-pint canning jars, pour the mixture, then seal jars according to manufacturer's directions. 7. For 5 minutes, place jars in a Boiling Water Bath. Test the seals when cooled. * Prickly pear is fruit left over on the prickly pear cactus plant after the cactus has bloomed. The prickly pear colors range from purple-red to yellow-green. The pears size ranges from an apricot to 6-inches long. Due to this reason, there is no accurate way of judging how many pears it may take to obtain a given amount. NOTE: Cactus jelly may "jell" soon after processing, but can possibly take as long as 2 to 3 weeks.

117

Memelede De Cacto PRICKLY PEAR MARMALADE 1. In a large bowl, mix orange, lemon and water. Allow to rest in a cool location for 12-18 minutes. 2. In a kettle at medium-high heat, pour mixture and cook for 30 minutes. Once done, peel will be tender. Let mixture cool. 3. Once cool, add sugar and prickly pears. At medium heat, cook for 25-30 minutes, or until mixture begins to thicken, stirring frequently. 4. Into hot, sterilized, half-pint canning jars, pour the mixture, then seal jars according to manufacturer's directions. 5. Place jars for five minutes in a Boiling Water Bath, then test the seals once cooled.

118

Ingredients: 2 lemons, thinly sliced (about 1 c.) 2 large, unpeeled oranges, chopped (about 3 c.) 4 c. water 4 c. prickly pears, peeled, chopped and seeded 6 c. sugar Yield: 6 half-pints Processing Time: 1015 minutes Temperature: Medium-High, Medium

Jalea De Piracanta PYRACANTHA JELLY Ingredients: 3 c. pyracantha berries* 6 c. water Juice of 1 lemon Juice of 1 grapefruit Cheesecloth 1 1/2 oz. packaged, powdered pectin Sugar

Yield: 4-5 half pints Processing Time: 5 minutes Temperature: High, MediumHigh, Low *The fruit of the pyracantha bush are the pyracantha berries. In New Mexico, the pyracantha bush is used as a colorful landscape accent.

1. Wash and remove stems from berries. In a kettle, place water and berries, then simmer for 20 minutes at low heat. 2. Add the grapefruit juice and lemon to the berry mixture. Strain through cheesecloth. Do not squeeze berries. 3. Discard berries but keep and measure the remaining liquid. 4. Add the liquid to the kettle and the powdered pectin. At high heat, cook until mixture comes to a full boil. Reduce the heat to medium-high. 5. Add the same amount of sugar as the measured berry liquid on step 3. Stirring constantly, boil mixture at medium-high heat for 4-5 minutes. (Mixture consistency will be thin.) 6. Remove mixture from heat. Remove any foam on top that may have formed. 7. In hot, sterilized, half-pint canning jars, pour the mixture, then seal jars according to manufacturer's directions. 8. Place jars in a Boiling Water Bath for five minutes. Test the seals once cooled. 119

120

siaP leD sezeuN Y

sallimeS ratsoT eD odoM

ROASTING NATIVE NUTS AND SEEDS Delicious as a snack, or to elevate a dish.

121

Piñon PINE NUTS Ingredients: Piñon Salt (optional) Piñon

Roasting Time: Approx. 15 minutes Temperature: 350°F

1. In a large container, place piñon in a large container. Add water and salt, stir, and let mixture rest for 8-10 hours. 2. Drain water and dry piñon thoroughly on paper towels. 3. In a shallow baking pan, place the piñon. 4. Cook piñon for 15 minutes at 350°F, stirring frequently to prevent burning.

122

Semillas De Mirasoil, Calabaza, Y Melon SUNFLOWER, PUMPKIN, AND MELON SEEDS Roasting Time: 20-30 minutes Temperature: 350°F

Ingredients: Sunflower, pumpkin, or melon seeds, dried Salt (optional) Water (optional)

1. Wash and drain seeds. 2. In a large container, place the seeds. Add water and salt, stir, and let mixture rest for 8-10 hours. 3. Drain the water and dry seeds thoroughly on paper towels. 4. In a shallow baking pan, spread speeds. 5. Roast seeds for 20-30 minutes, stirring frequently to prevent burning in a 350°F oven.

123

HAPPY COOKING! We hope you enjoy making these family recipes.

Laura & Kelly

This cookbook and its contents are for promotional use only. Not for individual resale.