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I've been working on writing down my favorite recipes, particularly for New Mexican food. (In the past I was generally sharing experimental food with you, not old favorites). There will be many more of these recipes coming in the future. Here are the results so far:
Corn Tortillas
2 cups Masa Harina
1 tsp. salt
1 2/3 cup boiling water
Combine Masa and salt in a bowl. Add the water and stir until it resembles polenta. Wet your hands and form the dough into balls the size of eggs.
Place the dough between two moistened pieces of parchment (or inside a large ziplock bag) and flatten to 1/8 inch thick, using a rolling pin or your hands.
Heat a skillet or griddle (cast iron or non-stick is best) over medium high. Place each tortilla on the skillet and cook about one minute per side. (You can make the next tortilla while it is cooking). I usually cook on two skillets at once to make it go faster. This makes about 12 tortillas.
Flour Tortillas
2 cups unbleached white flour
1 tsp salt
1 tsp baking powder
about 2 Tbsp shortening or lard
approx 3/4 cup warm water
Combine the dry ingredients in a bowl and cut in the shortening (I've found it's much easier to do this with your hands than with any tool). Make a well in the center and add the water, a little at a time, until the mixture forms a dough. Knead until smooth (about 5 minutes), cover and let it rest for 10 minutes.
Form the dough into balls about the size of eggs. Flatten each dough ball into a circle with your hands, then roll it out so it's about 6-7 inches in diameter.
Heat a skillet or griddle (cast iron or non-stick is best) to medium high. Cook the tortillas for about one minute on each side.
Calabacitas
This dish was developed in Northern New Mexico to be eaten during Lent (no meat). It works well as a side dish. Or to turn it into a main dish, one of my favorite things to do is Calabacitas Burritos--make the calabacitas, roll them as filling into flour tortillas, line the burritos up in a baking dish and cover with shredded cheddar (or half cheddar and half monterey jack)...then bake at 180 C (350 F) until the cheese is melted and bubbly. Yum! :)
4 Tbsp. oil
4-6 zucchini or a mix of summer squash
1-3 large cloves garlic, minced
1 medium yellow onion, chopped
1 tsp. fresh ground cumin
1/2-1 tsp. dried oregano, crushed
2 cups fresh or frozen corn kernels
1/2 cup chopped, roasted green chile
juice of 1/2-1 lime
1/2 cup chopped fresh cilantro
1/2 tsp. salt, or to taste
fresh ground pepper, to taste
grated cheddar cheese
Heat the oil in a large skillet and add the zucchini, onion and garlic. Sauté over medium heat for about 5 minutes or until the zucchini begins to wilt. Add the corn, green chile, spices, lime juice and salt and cook, covered, over low heat for 10 minutes. Add the cilantro and cook, covered, another five minutes. Remove from the heat and mix in the cheese and salt and pepper to taste.
Green Chile Spinach Enchiladas
2 Tbsp. olive oil
1 Tbsp. butter
1 medium yellow onion, chopped
2-5 cloves garlic, minced
1 1/2 lbs. fresh spinach
salt to taste
3/4 lb. Swiss or Monterey Jack cheese, shredded (I prefer Jack)
10 fresh corn tortillas
Sauce
1 Tbsp butter
1 Tbsp flour
1 cup milk, heated
1 cup sour cream
3/4 cup chopped, roasted green chile
1/4 cup shredded Swiss or Monterey Jack
Preheat oven to 180 C (350 F). Heat oil and 1 Tbsp. butter in a large skillet over medium heat. Sauté onion and garlic until golden. Add spinach and stir until the liquid is evaporated and the spinach wilts. Add just a little salt to the spinach.
Spread a heaping Tbsp. shredded cheese in a line down the center of each tortilla. Then add a heaping Tbsp. of the spinach mixture. Roll up the tortillas and place them seam side down in a baking dish.
Melt 1 Tbsp. butter in a saucepan. Add flour, whisking to form a roux. Add heated milk slowly, whisking to avoid lumps. Once sauce is creamy and has thickened, stir in the sour cream and chile then remove from heat. Season with salt to taste.
Pour sauce over enchiladas and sprinkle with remaining cheese. Bake, covered, for 25 to 30 minutes. Just before serving, remove the lid and place the dish under the broiler to brown the top.
Green Chile Stew
1 lb. pork stew meat, cut into 1/2 inch cubes
1/4 cup flour with salt and pepper
2 cups (fresh if possible) roasted and peeled green chile, medium diced
3/4 cup yellow onion, diced
1/3 cup green bell pepper, diced
1/3 cup red bell pepper
minced garlic, to taste
2-3 Tbsp. fresh cilantro, chopped
8 cups chicken broth
salt to taste
2 or more medium-sized potatoes, peeled and diced
5 Tbsp. cornstarch
2-3 Tbsp veggie oil
Dredge the pork in seasoned flour and shake off excess. Heat a large heavy pot on high, add the oil, let it heat, then add the pork. Cook until browned on all sides, then remove from the pan. Add more oil if necessary, then add the green chile and veggies. Cook about 5 minutes, or until they soften. Add the garlic and cook a minute more. Add the pork back to the pot along with the broth. (At this point you can also add cooked posole, if desired). Bring to a boil, lower the heat to a simmer then cook covered for about 35-45 minutes or until the meat is tender. Add the potatoes and continue cooking for 15-20 minutes. Taste and adjust the seasoning.
To thicken the stew, make a paste of the cornstarch and a little cold water (as in my tortilla soup recipe). Add the paste to the stew while stirring, let it boil a minute, turn down the heat and continue to stir until the cloudiness goes away and the stew thickens a bit.
Serve this soup with flour tortillas and/or sopapillas for dipping and to cut the heat. :) Beer is another good accompaniment.
Tortilla Soup
1/2 cup each: yellow onion, green bell pepper, red bell pepper, tomato, all cut into 1/2 inch pieces
about 3 cloves garlic (or to taste), minced
1/2 cup roasted green chile, chopped (or to taste)
4 cups chicken broth (homemade if possible)
1/4 tsp. fresh ground cumin
2 cups cooked chicken (see below)
3 Tbsp. cornstarch
1 Tbsp. fresh lime juice
salt to taste
about 1 cup crushed corn tortilla chips
6 yellow corn tortillass cut into 1/4 inch wide strips
6 blue corn tortillas (or more yellow) cut as above
2-3 cups vegetable oil, for frying
( Chicken for tortilla soup, or enchilada or burrito filling
2 lbs. boneless, skinless chicken meat
1/2 cup diced yellow onion
1/2 cup green bell peppers, diced
1/4 cup fresh cilantro, roughly chopped
2 tsp. fresh oregano
garlic, minced, to taste
2 tsp. salt
2 tsp. fresh ground pepper
4 cups water
Put all the ingredients for the chicken in a big pot and bring slowly to a boil. Reduce the heat and simmer for 1-1.5 hours. The meat should be tender to the point of shredding. The leftover liquid can be saved to use in the tortilla soup. )
For the soup, start with a large pot over medium-high heat. Add about 2 Tbsp. oil and sauté the veggies until they soften. Then add the garlic and sauté about a minute more. Add the broth and dry seasonings and bring to a boil. Reduce the heat, add the chicken, and let the soup simmer for 10-15 minutes.
Meanwhile (or beforehand) fry the corn tortilla strips in 180 C oil for about 2 minutes or until crispy. Drain on paper towels.
Put the cornstarch in a small bowl and, stirring with a fork, add just enough cold water to form a thin paste. Bring the soup back to a boil. Stir with one hand and slowly pour the cornstarch into the soup. Boil another minute, then turn the heat back down. Stir until it is thickened a bit and the cloudiness subsides.
Remove the soup from the heat and add the cilantro and lime juice. Fill 8-12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle the soup on top. Place a handful of the fried tortilla strips on top of each and serve.
Frijoles Pintos
2 cups dried pinto beans (Wachtelbohnen)
9 cups water
1 tsp salt
1/2 tsp garlic salt
2 tsp lard or shortening
Sort the beans and rinse in cold water. Place beans and water in a large pot and bring to a boil on high heat. Reduce the heat to medium and cook until the beans are tender (hours and hours and hours...you can reduce the time by soaking your beans in cold water overnight before cooking them). Add seasonings and shortening and simmer at low heat for an additional 30 minutes.
Frijoles Refritos
1/2 cup shortening
4 cups cooked pinto beans (from above)
1/2-1 cup bean liquid (from the cooked beans above)
2 cups grated (sharp if possible) cheddar cheese
Heat the shortening in a skillet over medium heat. Add the beans and liquid and cook for 10-15 minutes. Mash a bit if you like. Add 1 1/2 cups cheese and stir for 2-3 minutes on low heat. Garnish with the rest of the cheese before serving.
Sopa
Sopa is either a broth soup or a bread pudding...this is the pudding.
12 cups (about 1/5 loaves) baguette, cut in cubes
1 cup raisins
6 eggs, beaten
1 quart milk
2 Tbsp. vanilla extract
2 tsp. ground cinnamon
1/4 cup melted butter
Rum Butter Sauce (see below)
Chocolate Syrup
Preheat oven to 180 C (350 F). In a large mixing bowl combine the eggs with milk, vanilla and cinnamon. Toss in enough bread to soak up the liquid.
Pour some of the butter in a deep baking dish and run it around the bottom and up the sides. Pour the rest of the butter into the bread mixture along with the raisins. Mix well then press the bread into the pan evenly. Cover with foil and place in the oven, reducing the heat to 160 C (325 F). Bake 20-25 minutes then carefully remove the foil and bake another 10-15 minutes or until lightly browned and firm. Allow to cool a bit, then cut into 6-12 portions. Serve warm topped with Rum Sauce and Chocolate Syrup.
Rum Butter Sauce
1/3 cup dark rum
1 cup cream
1/2 cup brown sugar
3-4 Tbsp. water
1 tsp. cornstarch
6 Tbsp. unsalted butter
In a tall saucepan combine the rum, cream and sugar and bring to a boil. Cook on the highest heat possible without boiling over. After it has reduced by about a third (about 5 minutes), make a paste of the cornstarch and water and stir this into the boiling sauce. After a minute, remove from the heat. When it has cooled somewhat, whisk the butter in, a tablespoon at a time. You can make this ahead of time and reheat before serving.
Pumpkin Pie
For a 9 inch pie (measurement adjustments for an 8 inch pie in parenthesis):
1 3/4 cups mashed cooked or canned pumpkin (1 1/4)
1/2 tsp. salt (1/4)
1 3/4 cups milk (1 1/4)
3 eggs (2)
2/3 cup brown sugar (packed) (1/2)
2 Tbsp granulated sugar (1 1/2)
1 1/4 tsp ground cinnamon (1)
1/2 tsp ground ginger (1/4)
1/2 tsp fresh ground nutmeg (1/4)
1/2 tsp ground cloves (1/4)
Heat oven to 220 C (425 F). Beat all ingredients together in a large bowl. Pour into pastry-lined pie pan. Bake 45 to 55 minutes or until a knife inserted off-center comes out clean. The center may still look soft but will set later.
This is my father's recipe and I've varied it before by whisking in some flour (gives it such a pillowy, silky texture) and using less sugar. But either way is good.
Corn Tortillas
2 cups Masa Harina
1 tsp. salt
1 2/3 cup boiling water
Combine Masa and salt in a bowl. Add the water and stir until it resembles polenta. Wet your hands and form the dough into balls the size of eggs.
Place the dough between two moistened pieces of parchment (or inside a large ziplock bag) and flatten to 1/8 inch thick, using a rolling pin or your hands.
Heat a skillet or griddle (cast iron or non-stick is best) over medium high. Place each tortilla on the skillet and cook about one minute per side. (You can make the next tortilla while it is cooking). I usually cook on two skillets at once to make it go faster. This makes about 12 tortillas.
Flour Tortillas
2 cups unbleached white flour
1 tsp salt
1 tsp baking powder
about 2 Tbsp shortening or lard
approx 3/4 cup warm water
Combine the dry ingredients in a bowl and cut in the shortening (I've found it's much easier to do this with your hands than with any tool). Make a well in the center and add the water, a little at a time, until the mixture forms a dough. Knead until smooth (about 5 minutes), cover and let it rest for 10 minutes.
Form the dough into balls about the size of eggs. Flatten each dough ball into a circle with your hands, then roll it out so it's about 6-7 inches in diameter.
Heat a skillet or griddle (cast iron or non-stick is best) to medium high. Cook the tortillas for about one minute on each side.
Calabacitas
This dish was developed in Northern New Mexico to be eaten during Lent (no meat). It works well as a side dish. Or to turn it into a main dish, one of my favorite things to do is Calabacitas Burritos--make the calabacitas, roll them as filling into flour tortillas, line the burritos up in a baking dish and cover with shredded cheddar (or half cheddar and half monterey jack)...then bake at 180 C (350 F) until the cheese is melted and bubbly. Yum! :)
4 Tbsp. oil
4-6 zucchini or a mix of summer squash
1-3 large cloves garlic, minced
1 medium yellow onion, chopped
1 tsp. fresh ground cumin
1/2-1 tsp. dried oregano, crushed
2 cups fresh or frozen corn kernels
1/2 cup chopped, roasted green chile
juice of 1/2-1 lime
1/2 cup chopped fresh cilantro
1/2 tsp. salt, or to taste
fresh ground pepper, to taste
grated cheddar cheese
Heat the oil in a large skillet and add the zucchini, onion and garlic. Sauté over medium heat for about 5 minutes or until the zucchini begins to wilt. Add the corn, green chile, spices, lime juice and salt and cook, covered, over low heat for 10 minutes. Add the cilantro and cook, covered, another five minutes. Remove from the heat and mix in the cheese and salt and pepper to taste.
Green Chile Spinach Enchiladas
2 Tbsp. olive oil
1 Tbsp. butter
1 medium yellow onion, chopped
2-5 cloves garlic, minced
1 1/2 lbs. fresh spinach
salt to taste
3/4 lb. Swiss or Monterey Jack cheese, shredded (I prefer Jack)
10 fresh corn tortillas
Sauce
1 Tbsp butter
1 Tbsp flour
1 cup milk, heated
1 cup sour cream
3/4 cup chopped, roasted green chile
1/4 cup shredded Swiss or Monterey Jack
Preheat oven to 180 C (350 F). Heat oil and 1 Tbsp. butter in a large skillet over medium heat. Sauté onion and garlic until golden. Add spinach and stir until the liquid is evaporated and the spinach wilts. Add just a little salt to the spinach.
Spread a heaping Tbsp. shredded cheese in a line down the center of each tortilla. Then add a heaping Tbsp. of the spinach mixture. Roll up the tortillas and place them seam side down in a baking dish.
Melt 1 Tbsp. butter in a saucepan. Add flour, whisking to form a roux. Add heated milk slowly, whisking to avoid lumps. Once sauce is creamy and has thickened, stir in the sour cream and chile then remove from heat. Season with salt to taste.
Pour sauce over enchiladas and sprinkle with remaining cheese. Bake, covered, for 25 to 30 minutes. Just before serving, remove the lid and place the dish under the broiler to brown the top.
Green Chile Stew
1 lb. pork stew meat, cut into 1/2 inch cubes
1/4 cup flour with salt and pepper
2 cups (fresh if possible) roasted and peeled green chile, medium diced
3/4 cup yellow onion, diced
1/3 cup green bell pepper, diced
1/3 cup red bell pepper
minced garlic, to taste
2-3 Tbsp. fresh cilantro, chopped
8 cups chicken broth
salt to taste
2 or more medium-sized potatoes, peeled and diced
5 Tbsp. cornstarch
2-3 Tbsp veggie oil
Dredge the pork in seasoned flour and shake off excess. Heat a large heavy pot on high, add the oil, let it heat, then add the pork. Cook until browned on all sides, then remove from the pan. Add more oil if necessary, then add the green chile and veggies. Cook about 5 minutes, or until they soften. Add the garlic and cook a minute more. Add the pork back to the pot along with the broth. (At this point you can also add cooked posole, if desired). Bring to a boil, lower the heat to a simmer then cook covered for about 35-45 minutes or until the meat is tender. Add the potatoes and continue cooking for 15-20 minutes. Taste and adjust the seasoning.
To thicken the stew, make a paste of the cornstarch and a little cold water (as in my tortilla soup recipe). Add the paste to the stew while stirring, let it boil a minute, turn down the heat and continue to stir until the cloudiness goes away and the stew thickens a bit.
Serve this soup with flour tortillas and/or sopapillas for dipping and to cut the heat. :) Beer is another good accompaniment.
Tortilla Soup
1/2 cup each: yellow onion, green bell pepper, red bell pepper, tomato, all cut into 1/2 inch pieces
about 3 cloves garlic (or to taste), minced
1/2 cup roasted green chile, chopped (or to taste)
4 cups chicken broth (homemade if possible)
1/4 tsp. fresh ground cumin
2 cups cooked chicken (see below)
3 Tbsp. cornstarch
1 Tbsp. fresh lime juice
salt to taste
about 1 cup crushed corn tortilla chips
6 yellow corn tortillass cut into 1/4 inch wide strips
6 blue corn tortillas (or more yellow) cut as above
2-3 cups vegetable oil, for frying
( Chicken for tortilla soup, or enchilada or burrito filling
2 lbs. boneless, skinless chicken meat
1/2 cup diced yellow onion
1/2 cup green bell peppers, diced
1/4 cup fresh cilantro, roughly chopped
2 tsp. fresh oregano
garlic, minced, to taste
2 tsp. salt
2 tsp. fresh ground pepper
4 cups water
Put all the ingredients for the chicken in a big pot and bring slowly to a boil. Reduce the heat and simmer for 1-1.5 hours. The meat should be tender to the point of shredding. The leftover liquid can be saved to use in the tortilla soup. )
For the soup, start with a large pot over medium-high heat. Add about 2 Tbsp. oil and sauté the veggies until they soften. Then add the garlic and sauté about a minute more. Add the broth and dry seasonings and bring to a boil. Reduce the heat, add the chicken, and let the soup simmer for 10-15 minutes.
Meanwhile (or beforehand) fry the corn tortilla strips in 180 C oil for about 2 minutes or until crispy. Drain on paper towels.
Put the cornstarch in a small bowl and, stirring with a fork, add just enough cold water to form a thin paste. Bring the soup back to a boil. Stir with one hand and slowly pour the cornstarch into the soup. Boil another minute, then turn the heat back down. Stir until it is thickened a bit and the cloudiness subsides.
Remove the soup from the heat and add the cilantro and lime juice. Fill 8-12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle the soup on top. Place a handful of the fried tortilla strips on top of each and serve.
Frijoles Pintos
2 cups dried pinto beans (Wachtelbohnen)
9 cups water
1 tsp salt
1/2 tsp garlic salt
2 tsp lard or shortening
Sort the beans and rinse in cold water. Place beans and water in a large pot and bring to a boil on high heat. Reduce the heat to medium and cook until the beans are tender (hours and hours and hours...you can reduce the time by soaking your beans in cold water overnight before cooking them). Add seasonings and shortening and simmer at low heat for an additional 30 minutes.
Frijoles Refritos
1/2 cup shortening
4 cups cooked pinto beans (from above)
1/2-1 cup bean liquid (from the cooked beans above)
2 cups grated (sharp if possible) cheddar cheese
Heat the shortening in a skillet over medium heat. Add the beans and liquid and cook for 10-15 minutes. Mash a bit if you like. Add 1 1/2 cups cheese and stir for 2-3 minutes on low heat. Garnish with the rest of the cheese before serving.
Sopa
Sopa is either a broth soup or a bread pudding...this is the pudding.
12 cups (about 1/5 loaves) baguette, cut in cubes
1 cup raisins
6 eggs, beaten
1 quart milk
2 Tbsp. vanilla extract
2 tsp. ground cinnamon
1/4 cup melted butter
Rum Butter Sauce (see below)
Chocolate Syrup
Preheat oven to 180 C (350 F). In a large mixing bowl combine the eggs with milk, vanilla and cinnamon. Toss in enough bread to soak up the liquid.
Pour some of the butter in a deep baking dish and run it around the bottom and up the sides. Pour the rest of the butter into the bread mixture along with the raisins. Mix well then press the bread into the pan evenly. Cover with foil and place in the oven, reducing the heat to 160 C (325 F). Bake 20-25 minutes then carefully remove the foil and bake another 10-15 minutes or until lightly browned and firm. Allow to cool a bit, then cut into 6-12 portions. Serve warm topped with Rum Sauce and Chocolate Syrup.
Rum Butter Sauce
1/3 cup dark rum
1 cup cream
1/2 cup brown sugar
3-4 Tbsp. water
1 tsp. cornstarch
6 Tbsp. unsalted butter
In a tall saucepan combine the rum, cream and sugar and bring to a boil. Cook on the highest heat possible without boiling over. After it has reduced by about a third (about 5 minutes), make a paste of the cornstarch and water and stir this into the boiling sauce. After a minute, remove from the heat. When it has cooled somewhat, whisk the butter in, a tablespoon at a time. You can make this ahead of time and reheat before serving.
Pumpkin Pie
For a 9 inch pie (measurement adjustments for an 8 inch pie in parenthesis):
1 3/4 cups mashed cooked or canned pumpkin (1 1/4)
1/2 tsp. salt (1/4)
1 3/4 cups milk (1 1/4)
3 eggs (2)
2/3 cup brown sugar (packed) (1/2)
2 Tbsp granulated sugar (1 1/2)
1 1/4 tsp ground cinnamon (1)
1/2 tsp ground ginger (1/4)
1/2 tsp fresh ground nutmeg (1/4)
1/2 tsp ground cloves (1/4)
Heat oven to 220 C (425 F). Beat all ingredients together in a large bowl. Pour into pastry-lined pie pan. Bake 45 to 55 minutes or until a knife inserted off-center comes out clean. The center may still look soft but will set later.
This is my father's recipe and I've varied it before by whisking in some flour (gives it such a pillowy, silky texture) and using less sugar. But either way is good.
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