New Mexico-style food has a distinctive flavor all its own, unlike Tex-Mex, Arizona, or California cuisine. The recipes are fairly basic and easy to make but pack a flavorful punch. If you’re a little shy about spicy foods, just reduce the amount of chili pepper in the recipe.
Green chilies can be found in the produce section of your local grocery store. It is best to roast them in the broiler oven about 4–5 inches from the broiler element. The skin will blister and turn black. Turn the peppers to blister all sides evenly. Let the peppers cool about 15 minutes, and take the burned skin off—they are ready to use.
Caldillo
(Northern New Mexico-Style Soup)
1 pound lean ground beef
1 teaspoon salt
2 cups diced potatoes
1/4 teaspoon celery salt
1/2 cup finely chopped onions
1/2 teaspoon pepper
4 cups water
1/4 cup chopped green chili*
Fry beef in a medium-size saucepan at medium heat until browned.
Add potatoes and continue to fry until potatoes are golden brown. Add onions, water, seasonings, and chili.
Cover and simmer at low heat until potatoes are tender. Serve hot.
* Varied amounts may be used.
Enchiladas Verdes de Jocoque
(Green Chili, Sour Cream Enchiladas)
3 cups chicken broth
3 tablespoons flour
1 cup cooked chicken
1 cup chopped green chili*
1/2 teaspoon garlic salt
Vegetable oil
9 corn tortillas
1 cup sour cream
2 cups cheddar cheese
1 medium onion, chopped
Preheat oven to 350 degrees Fahrenheit.
Combine 1 cup of broth with the flour in a medium-size saucepan. Add the remaining broth and cook on medium heat until thickened.
Stir the chicken, chili, onion, and garlic salt into broth and set aside.
Heat 1/2 inch of shortening in a heavy pan at medium-high heat. Quickly dip each tortilla into the oil to soften. Drain on absorbent towels.
Combine 1 cup cheese, onion, and sour cream in a medium-size mixing bowl.
Assemble the enchiladas by placing 1/4 cup of sauce in baking dish, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with remaining sauce and cheese.
Place in a 350 F oven for 15 minutes, or until cheese melts.
* Varied amounts may be used.
Note: Traditionally, enchiladas are topped with a fried or poached egg before serving.
Guisado de Chile Verde
(Green Chili Stew)
2 pounds pork or beef, cubed
2 tablespoons shortening
2 large onions, chopped
3 cups tomatoes
1/4 cup flour
2 cups water
1/2 teaspoon garlic powder
2 large onions, chopped
2 teaspoons salt
3 cups chopped green chili*
Dredge the meat in flour. Place the shortening in a heavy skillet and brown meat at medium heat. Place meat in a large stewing pot.
Add onions to stewing pot and saute' for 5 minutes.
Add all remaining ingredients to stewing pot and simmer at low heat for 1 hour.
* Varied amounts may be used.
Costillas Del Sudoeste
(Southwest Spareribs)
Preheat oven to 350 degrees Fahrenheit.
2 pounds lean pork spareribs
1/4 cup red wine vinegar
4 cloves garlic, minced
2 teaspoons salt
Fresh black pepper
1/4 teaspoon oregano
1 cup Red Chili Sauce (recipe below)
1/4 cup minced onion
1 cup tomato sauce
1 cup water, approximately
3 tablespoons olive oil
Separate the ribs into servings and place them in an oblong baking pan. Season ribs with seasonings, oil, and vinegar. Allow ribs to stand at room temperature for 1 to 2 hours.
Combine remaining ingredients in a large measuring cup and pour over the ribs. Bake in a 350 F oven for approximately 1 hour, or until done.
Basic Red Chili Sauce
2 tablespoons shortening
2 tablespoons flour
1/4 to 3/4 cup red chili powder
1/2 teaspoon garlic powder
1 teaspoon salt
Oregano (optional)
2 cups cold wate
Heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute. Add chili powder and cook for an additional minute.
Gradually add the water and stir, making sure that no lumps form.
Add seasonings to sauce and simmer at low heat for 10–15 minutes
Recipes from Cocinas De New Mexico, the Public Service Company of New Mexico.
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