Traditional Mexican Food
Table of Contents:
1.) Arroz Con Chile Verde (Green Chile Rice)
2.) Arroz Español (Spanish Rice)
3.) Atole (Blue Corn Gruel)
4.) Batido para Chile Rellenos (Batter for Stuffed Green Chiles)
5.) Biscochitos (Cookies)
6.) Bocaditos De Miel De Abeja (Honey Drops)
7.) Bread corn -Pan De Maiz Con Jalapeño (Jalapeño Cornbread)
8.) Bread - Pan Navajo (Navajo Fry Bread)
9.) Bread Indian -Pan Isleta (Isleta Bread)
10.) Bread Rolls -Molletes (Anise Seed Rolls)
11.) Burritos de Frijol (Pinto-bean-filled Tortillas)
12.) Calabazitas (Squash)
13.) Calabazitas Con Carne (Squash with Meat)
14.) Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)
15.) Carne Adovada (Marinated Pork)
16.) Caldillo (Northern New Mexico-style Soup)
17.) Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)
18.) Chilaquiles (Tortilla Casserole)
19.) Chauquehue (Thick Corn Gruel)
20.) Chalupas (Filled Tortilla Boats)
21.) Chicharrones (Cracklings)
22.) Chile Con Carne Para Tamales (Chile-Meat Filling)
23.) Chile Con Carne (Chile with Meat)
24.) Chile Con Queso (Chile-cheese Dip)
25.) Chiles Rellenos (Stuffed Green Chiles)
26.) Chiles Rellenos Norte Nuevo Mexicanos (Northern New Mexico-style
Stuffed Green Chiles)
27.) Chimichangas de Pollo (Chicken-filled, Fried Tortillas)
28.) Chipotle Grilled Corn
29.) Chocolate Nuevo Mexicano (New Mexico Chocolate)
30.) Chorizo Empanaditas (Sausage Turnovers)
31.) Costillas Del Sudoeste (Southwest Spareribs)
32.) Enchiladas de Pollo en Cacerola (Chicken Enchilada Casserole)
33.) Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)
34.) Enchiladas Cacerolade (Enchilada Casserole)
35.) Enchiladas de Queso (Flat or Rolled Cheese Tortillas)
36.) Ensalada (Salad)
37.) Ensalada de Frijol (Pinto, Patio Salad)
38.) Fajitas
39.) Flan De Maiz Mezclado (Blender Corn Custard)
40.) Guacamole (Avocado-chile Dip)
41.) Gazpacho (Vegetable Soup)
42.) Guisado de Chile Verde (Green Chile Stew)
43.) Guisado de Chicos (Dried-corn Stew)
44.) Huevos Rancheros (Ranch-style Eggs)
45.) Jalea De Cacto (Cactus Jelly)
46.) Jicama (Jicama Appetizer)
47.) Masa (Cornmeal Mixture)
48.) Menudo (Tripe Stew)
49.) Nachos (Cheese-topped Tortilla Chips)
50.) Pan de Maiz
51.) Panocha (Wheat Flour Pudding)
52.) Papas Con Chile Colorado (Red Chile Potatoes)
53.) Papas Con Chile Verde (Green Chile Potatoes)
54.) Pastel de Chile Verde (Green Chile Pie)
55.) Posole (Hominy Stew)
56.) Puerco Asado Del Rio Grande (Rio Grande Pork Roast)
57.) Queso Nuevo Mexicano
58.) Quelites (Spinach)
59.) Quesadillas
60.) Sopaipillas De Levadura (Yeast Puffed Bread)
61.) Sopaipillas De Levadura Quimica (Baking Powder Puffed Bread)
62.) Sopaipillas Rellenas (Stuffed Sopaipillas)
63.) Tacos (Filled, Fried Tortillas)
64.) Tamal filling -Chile Con Carne Para Tamales (Chile-Meat Filling)
65.) Tamales (Chile, Meat, Cornmeal-filled Corn Husks)
66.) Tamale Casserole; Cacerola de Tamales (Chile, Meat, Cornmeal
Casserole)
67.) Tortillas De Harina (White Flour Tortillas)
68.) Tortillas De Maiz (Corn Tortillas)
69.) Tostadas Compuestas (Chile, Meat-filled Tortilla Boats)
70.) Tostados (Tortilla Chips)
71.) Verdolagas (Purslane)
72.) Yemas De Nueces (Nut Drops)
1.) Arroz Con Chile Verde (Green Chile Rice)
Baking Time: 20 minutes, Temperature: High, 350°F
Ingredients:
1 cup water
1 cup Monterey Jack cheese cubed
1 cup instant rice
1/4 teaspoon garlic powder
2 cups sour cream
1 teaspoon salt
1 cup chopped green chile*
Directions:
1. Boil water in a medium-sized saucepan at high heat.
2. Add rice to water and stir to moisten. Remove saucepan from heat, cover, and let
stand for 3 minutes.
3. Add all remaining ingredients to rice and place in a 2-quart, greased, casserole
dish.
4. Bake in a 350°F oven for 20 minutes.
2.) Arroz Español (Spanish Rice)
Cooking Time: Approximately1 1/2 hours Temperature: Medium-High, Medium-
low
Ingredients:
1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato sauce
2 teaspoons shortening
1 cup raw rice, rinsed until water is clear
1 cup chicken broth
1 1/2 teaspoons salt
3 cups chicken broth
Directions:
1. Place onion and 2 tablespoons of shortening in a medium-sized saucepan. Sauté
onion at medium heat until transparent.
2. Add tomato sauce, 1 cup chicken broth, salt, oregano, and garlic salt to onion and
simmer mixture at low heat for 1 hour. Set aside.
3. Add 3 cups chicken broth to rice and bring to a boil using medium-high heat.
4. Reduce heat to low, cover and simmer for 20 minutes, or until the broth is
absorbed.
5. Place shortening and rice in a large skillet. Stir-fry rice at low heat until the rice is
browned, approximately 15 minutes.
6. Combine sauce and rice and serve warm.
3.) Atole (Blue Corn Gruel)
Cooking Time: Approximately 5 minutes Temperature: Medium
Ingredients:
1/4 cup blue corn, atole flour
2 cups milk, approximately
1/2 cup water
1/2 teaspoon salt
2 cups boiling, salted water
Sugar
1/2 teaspoon baking soda
Directions:
1. Dissolve atole flour in water in a medium-sized saucepan. Add to boiling, salted
water and cook for 3 minutes at medium heat. Add baking soda and stir briskly.
2. Place milk and salt in a small saucepan and scald, but do not boil.
3. Serve thickened mixture with hot milk sugar, or both.
4.) Batido para Chile Rellenos (Batter for Stuffed Green Chiles)
Enough for 12 chiles
Ingredients:
1 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1 cup milk, approximately, more may be added
1/2 teaspoon salt
2 eggs, slightly beaten batter
Directions:
1. Combine flour, baking powder, salt, and cornmeal in a medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe.
5.) Biscochitos (Cookies)
Makes: 5 dozen Baking Time: 10-12 minutes Temperature: 350°F
Ingredients:
1 pound lard
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons anise seed
1/2 cup brandy*
2 eggs, beaten
1/4 cup sugar
6 cups flour
1 tablespoon cinnamon
Directions:
1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff dough has been
formed.
4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut
dough into desired shapes.
5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
of each cookie with a small amount of mixture.
6. Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.
6.) Bocaditos De Miel De Abeja (Honey Drops)
Baking Time: 10-12 minutes Temperature: Medium, 425°F
Ingredients:
2/3 cup honey
4 cups flour
1 cup sugar
1 teaspoon soda
1/2 cup margarine
1 teaspoon cinnamon
1 egg
1 teaspoon cloves
1/3 cup water
2/3 cup chopped nuts
1/2 teaspoon salt
1/3 cup candied orange peel
Directions:
1. Combine honey, sugar, and margarine in a small saucepan and cook mixture for
5 minutes at medium heat.
2. Remove mixture from heat and set aside.
3. Beat the egg until foamy in a large mixing bowl. Gradually add all remaining
ingredients, beating well after each addition.
4. Add the honey mixture and mix well. Cover dough and chill.
5. Roll dough on a lightly floured board to a 1/8 inch thickness. Cut dough into
desired shapes.
6. Place cookies on a greased baking sheet and bake in a 425°F oven for 10-12
minutes.
7.) Bread corn -Pan De Maiz Con Jalapeño (Jalapeño Cornbread)
Baking Time: 35-40 minutes Temperature: 425°F
Ingredients:
1 cup flour
2 eggs
1/4 cup sugar
1 cup milk
1 tablespoon baking powder 1/4 cup shortening
1 teaspoon salt 8 ounces cream-style corn
1/4 teaspoon garlic powder 2 tablespoons chopped
1 cup yellow cornmeal jalapeño chile*
Directions:
1 Combine first six ingredients in a medium-sized mixing bowl.
2. Add eggs, milk, and shortening to flour mixture and beat until smooth. Add corn
and pepper and blend well.
3. Pour mixture into a greased, 8-inch baking pan and bake in a 425°F oven for 35-40
minutes, or until cornbread is golden brown.
8.) Bread - Pan Navajo (Navajo Fry Bread)
Total Frying Time:20-25 minutes Temperature: Medium-High
Ingredients:
2 cups flour Cornmeal or flour
4 teaspoons baking powder Shortening
2/3 cup warm water, approximately
Directions:
1. Combine flour, baking powder, and salt in a large mixing bowl.
2. Add warm water to flour mixture and work into a smooth and elastic dough.
3. Divide dough into balls of desired size. On a board lightly dusted with cornmeal or
flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of
each circle.
4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
5. Fry the dough, one circle at a time, until golden on both sides, turning once. Drain
on absorbent towels.
9.) Bread Indian -Pan Isleta (Isleta Bread)
Makes: 2 loaves Baking Time: 1 hour, Temperature: 350°F
Ingredients:
1 package active dry yeast 1/4 teaspoon salt
1/4 cup warm water (105°-115°F) 1 cup hot water
1/2 teaspoon shortening 5 cups flour, approximately
1/4 teaspoon honey
Directions:
1. Dissolve yeast in warm water in a small mixing bowl. Set aside.
2. Place shortening, honey, and salt in a large mixing bowl and add hot water. Stir to
dissolve shortening and cool to room temperature.
3. When shortening mixture has cooled to room temperature, add yeast mixture.
4. Gradually add flour to mixture until a moderately firm dough has been formed.
Knead dough on a lightly floured board until it is smooth and elastic.
5. Place dough in a greased bowl, cover, and allow to rise until it is double in size.*
6. Punch dough down, knead, and allow doubling in size again.
7. Divide dough into two equal parts and shape each into a flat circle approximately 8
inches in diameter. Fold the circle almost in half, allowing the bottom half to extend
beyond the top half by about 1 inch.
8. Using a sharp knife, slash the dough twice, dividing the loaf partially into thirds.
9. Place the dough into two greased, 9-inch pie plates, arranging the loaf so that the
slashes are separated, giving a crescent effect to the loaf. Cover and allow dough to
rise again until it is doubled in size.
10 Place a shallow pan of water on bottom rack of oven. Place the loaves in the oven
so that neither is directly above the water. Bake loaves in a 350°F oven for 1 hour.
10.) Bread Rolls -Molletes (Anise Seed Rolls)
Makes: 3-3 1/2 dozen Baking Time: 20-25 minutes, Temperature: 375°
F
Ingredients:
1 package active dry yeast 2 eggs
2 tablespoons sugar 1 teaspoon salt
2 cups warm water (105°-115°F) 1 teaspoon anise seed
1/2 cup shortening 6-7 cups flour
1 1/2 cups sugar Margarine
Directions:
1. Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside.
2. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and
add salt and anise seed.
3. Add creamed mixture to yeast and thoroughly combine. Gradually add flour to
mixture until a moderately firm dough is formed. Knead dough on a lightly floured
board until it is smooth and elastic.
4. Place dough in a greased bowl, cover, and allow to rise until it is double in size.*
5. Punch dough down, knead, and allow to double in size again.
6. Knead dough and shape into round balls the size of an egg. Place in a well-
greased pan, cover, and allow to double in size again.
7. Lightly brush with margarine and bake in a 375°F oven for 20-25 minutes.
11.) Burritos de Frijol (Pinto-bean-filled Tortillas)
Makes: 6 burritos Heating Time: Approximately 15 minutes, Temperature:
Medium, 350°F
Ingredients:
1 teaspoon shortening 2 cups grated sharp cheddar cheese
2 cups cooked, mashed, pinto beans 2 green onions, finely chopped
2-4 cups Red or Green Chile sauce 1/4 teaspoon garlic powder
6 Flour Tortillas Shredded lettuce (optional)
Directions:
1. Place shortening in a medium-sized skillet. Add beans and seasonings and heat
at medium heat.
2. Place 1/3 cup of bean mixture on bottom third of each tortilla. Top with onions and
1/4 cup cheese and fold tortilla into thirds. Place burritos in a greased 1 1/2 quart
casserole dish.
3. Pour red or green chile sauce over burritos and garnish with remaining cheese.
4. Place in a 350°F oven for 15 minutes, or until the cheese melts. Garnish with
lettuce.
12.) Calabazitas (Squash)
Cooking Time: 20-25 minutes Temperature: Medium
Ingredients:
2 cups whole kernel corn 1 teaspoon salt
4 tablespoons shortening 1/4 teaspoon pepper
1/2 chopped onion 1/2 cup water
2 cups chopped green chile* 3/4 cup grated Monterey Jack cheese
1 clove garlic, minced 4 medium zucchini squash, diced
Directions:
1. Combine all ingredients, except cheese, in a large saucepan. Cook at medium
heat until squash is tender.
2. Garnish with cheese before serving.
13.) Calabazitas Con Carne (Squash with Meat)
Cooking Time: Approximately 1 1/2 hours Temperature: Medium-High Medium,
Low
Ingredients:
1 1/2 pounds beef steak, cubed 2 cups whole kernel corn
2 tablespoons shortening 1/2 cup chopped green chile
1/2 cup water, approximately 2 teaspoons garlic salt
5 medium zucchini squash, diced 1 teaspoon salt
1 medium onion, sliced 1 cup grated Monterey Jack cheese &
separated into rings
2 tablespoons shortening
Directions:
1. Brown beef in shortening in a large skillet at medium-high heat. Reduce heat and
add water to beef. Cover and simmer at low heat until tender. Add more water if
necessary.
2. Add remaining ingredients, except cheese, to beef and cook at medium heat until
squash is tender. Garnish with cheese before serving.
14.) Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)
Ingredients:
1/2 teaspoon onion salt
1/2 cup chopped green chile 1/2 teaspoon garlic salt
1/2 cup sharp cheddar cheese cubed 1 1/2 teaspoon salt
Directions:
1. Combine all ingredients in a blender container and process at high speed until
pureed.
2. Pour ingredients into a large saucepan and heat at medium heat, stirring
constantly until mixture is steaming hot and cheese is melted. Serve hot.
15.) Carne Adovada (Marinated Pork)
Roasting Time: 40-60 minutes Temperature: 350°F
Adovada:
Ingredients:
4 cloves garlic or one tablespoon garlic powder
1/2 cup red chili powder
1 tablespoon salt 5 pounds lean pork steaks
1 tablespoon oregano 1 cup olive oil or vegetable oil
2 teaspoons ground cumin Worcestershire sauce
Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili
powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and
refrigerate for at least 1 hour, up to 24 hours.
Directions:
1. Place pork steaks in large, glass baking dish and add olive oil (or vegetable oil),
red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce.
2. Cover and refrigerate for 2-24 hours.
3. Place drained, marinated steaks in a 350°F oven and roast for 40-60 minutes.
16.) Caldillo (Northern New Mexico-style Soup)
Cooking Time: Approximately 35 minutes
Ingredients:
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 chile*
Directions:
1. Fry beef in a medium-sized saucepan at medium heat until browned. Add
potatoes and continue to fry until potatoes are golden brown.
2. Add onions, water, seasonings, and chile.
3. Cover and simmer at low heat until potatoes are tender. Serve hot.
17.) Caldo de Chile Nuevo Mexicano (New Mexico Chile Soup)
Ingredients:
1/2 teaspoon onion salt
1/2 cup chopped green chile* 1/2 teaspoon garlic salt
1/2 cup sharp cheddar cheese cubed 1 1/2 teaspoon salt
Directions:
1. Combine all ingredients in a blender container and process at high speed until
pureed.
2. Pour ingredients into a large saucepan and heat at medium heat, stirring
constantly until mixture is steaming hot and cheese is melted.
18.) Chilaquiles (Tortilla Casserole)
Cooking Time: 20-25 minutes Temperature: Medium-High, Medium-
Low
Ingredients:
Shortening 1 recipe Basic Red Chile Sauce*
6 Corn Tortillas* 1/2 pound Monterey Jack cheese cubed.
1/4 cup shortening 3/4 cup sliced Mexican chorizos
1/2 cup chopped onion
Directions:
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
Set aside.
3. Heat 1/4 cup shortening in a medium-sized skillet. Add onion to the shortening
and sauté at medium heat. Drain.
4. Add chile sauce, cheese, chorizos, and tortillas to sautéed onion. Cook mixture at
low heat until cheese is
melted and tortillas are tender.
19.) Chauquehue (Thick Corn Gruel)
Cooking Time: Depending on altitude approximately 5 minutes
Ingredients:
1 1/2 cups blue corn flour 1 1/2 teaspoons salt
3/4 cup water 1/2 teaspoon baking soda
5 cups boiling water 1 tablespoon lard
Directions:
1. Dissolve blue corn flour in water in a medium-sized saucepan. Add boiling, salted
water to mixture and cook for 3 minutes at medium heat, stirring briskly.
2. Add lard and baking soda and cook, while stirring, until thick.
20.) Chalupas (Filled Tortilla Boats)
Makes: 12 chalupas
Heating Time depending on altitude approximately10 minutes. Temperature: 350°F
Medium-High
Ingredients:
Shortening 2 cups grated sharp cheddar cheese
12 Corn Tortillas 1 1/2 cups Guacamole
Salt 1 1/2 cups shredded lettuce
3 cups Frijoles Refritos 2 tomatoes, chopped
2 cups Red or Green Salsa
Directions:
1. Heat 4 inches of shortening in a heavy pan at medium-high heat.
2. Fry each tortilla in hot shortening, submerging it with a round, wooden roller, ladle,
or similar object. (Tortilla will form into a cup shape.) Drain on absorbent towels and
sprinkle lightly with salt.
3. Fill chalupa with 1/4 cup of beans, 2 tablespoons of salsa, and 2 tablespoons of
cheese.
4. Place chalupas on a baking sheet and heat in a 375°F oven for approximately 10
minutes, or until cheese melts.
5. Garnish chalupas with lettuce, tomato, and guacamole before serving.
21.) Chicharrones (Cracklings)
Temperature: Medium
Ingredients:
1 pound pork steak, cubed 1/4 teaspoon garlic salt
1/2 teaspoon salt
1. Fry pork in a heavy skillet at medium heat until crisp. Drain on absorbent towels.
2. Season cracklings with salt and garlic salt.
22.) Chile Con Carne Para Tamales (Chile-Meat Filling)
Cooking Time: Approximately 45 minutes
Temperature: Medium
Ingredients:
1 1/2 pounds beef or pork, stewed & shredded 2 cups meat broth
1/2 teaspoon salt 1/2 teaspoon garlic salt
2 tablespoons lard 1/8 teaspoon oregano
1 tablespoon flour 1/4 teaspoon comino
1/2 cup red chile powder
Directions:
1. Combine meat and lard in a large skillet and fry meat at medium heat until
browned.
2. Add the flour to meat and cook for 1 minute, stirring constantly.
3. Add the chile powder, broth, and seasonings to the meat. Cook at medium heat for
approximately 30 minutes, stirring constantly until the mixture has thickened.
23.) Chile Con Carne (Chile with Meat)
Cooking Time: Approximately 30 minutes, Temperature: Medium, Low
Ingredients:
1/2 cup chopped onion 1/2 teaspoon garlic salt
1 pound ground beef 1/2 teaspoon salt
2 cups tomato sauce* 1/4 cup Red Chile Powder
2 cups pinto beans 2 cups water, approximately
Directions:
1. Fry onion and beef in a medium-sized skillet at medium heat until beef is
browned. Drain.
2. Add remaining ingredients and simmer at low heat for approximately 30 minutes.
24.) Chile Con Queso (Chile-cheese Dip)
Warming Time: Approximately 10-15 minutes.
Ingredients:
1 cup grated American cheese 1 medium tomato, chopped
1/2 cup grated sharp cheddar cheese Chopped green chile
1/8 teaspoon garlic powder 1/4 cup cream, approximately
Directions:
1. In medium-weight pan melt cheese on low heat. Add cream and stir constantly to
prevent scorching.
2. Stir in tomato, chile, and garlic powder. Add more cream if needed to reach
dipping consistency.
3. Serve warm with tostados
25.) Chiles Rellenos (Stuffed Green Chiles)
Frying Time: Approximately 5-10 minutes, Temperature: Medium-High
Ingredients:
Shortening
Batter for Stuffed Green
12 large, peeled, whole green chiles with stems.
Chile Red or Green Chile Sauce*
1 pound sharp cheddar cheese, cut into strips
Directions:
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
4. Dip stuffed chile into batter and fry in hot shortening until golden brown. Drain on
absorbent towels.
5. Serve with red or green chile sauce.
26.) Chiles Rellenos Norte Nuevo Mexicanos (Northern New Mexico-style
Stuffed Green Chiles)
Cooking Time: 20 minutes
Ingredients:
1/2 pound lean ground beef 1/4 teaspoon cumin
1/4 cup finely chopped onion 1 cup chopped green chile
2 tablespoons flour 4 eggs
1 1/2 cups beef bouillon 4 whole green chiles, stems removed
3/4 teaspoon salt 1/4 teaspoon oregano
1/4 teaspoon garlic powder 1/4 pound sharp cheddar cheese
Directions:
1. Fry ground beef and onion in a medium-sized skillet at medium heat until beef is
browned. Drain.
2. Stir in flour and add bouillon and seasonings. Stir and cook until sauce begins to
thicken. Add chopped green chile and simmer at low heat for 15 minutes.
3. Prepare eggs as for scrambled eggs.
4. To assemble each relleno, place one-fourth of scrambled egg mixture on each
plate. Top with 1 whole chile split in half, prepared sauce, and cheese. Before
serving, place in a 325°F oven until the cheese is melted.
27.) Chimichangas de Pollo (Chicken-filled, Fried Tortillas)
Total Cooking Time: Approximately 1 hour, Temperature: Medium-High, Medium,
Low 45 minutes.
Ingredients:
1 3 1/2 pound whole chicken 1/4 teaspoon crushed leaf oregano
6 cups water 1/8 teaspoon black pepper
1 medium onion, studded with 1/4 teaspoon crushed leaf basil
2 whole cloves 1/8 teaspoon cinnamon
2 stalks celery 8 Four Tortillas, warmed**
2 large whole garlic cloves, peeled Shortening
1 jalapeño chile 2 cups sour cream (optional)
1 bay leaf 1 cup Guacamole (optional)
2 tablespoons shortening 2 cups grated cheddar cheese
1 large onion, thinly sliced (optional) Shredded lettuce (optional)
1 garlic clove, minced Tomato wedges (optional)
1 large tomato, cored and diced 1 teaspoon salt
Directions:
1. Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-
sized stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or
until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop.
(Broth from chicken may be reserved for future use).
2. Place shortening, sliced onion, and one minced garlic clove in a medium-sized
skillet and sauté mixture at medium heat until onion is tender. Add the chopped
chicken, tomato, jalapeño chile, and remaining seasonings and simmer at low heat
for 10-15 minutes.
3. Place approximately 1/2 cup of chicken mixture horizontally across the bottom half
of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and
bottom. Fold the sides in over the filling and roll the tortilla jelly-roll style. Secure each
roll with a toothpick.
4. Heat 2-inches of shortening in a heavy pan at medium-high heat.
5. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on
absorbent towels.
6. Assemble the chimichangas by placing each rolled tortilla on a plate and garnish
with 1/4 cup of sour cream, 2 tablespoons of guacamole, 1/3 cup of cheddar cheese,
lettuce, and tomato wedges.
28.) Chipotle Grilled Corn
Ingredients:
6 ears of fresh corn
1/4 tsp. salt
2 Tablespoons frozen orange juice concentrate
1 Tablespoons plain yogurt
1 chipotle chile in adobo sauce, seeds removed, minced
4 Tablespoons unsalted butter
2 Tablespoons real maple syrup
1 to 2 cloves of garlic, minced
Directions:
1. Preheat your BBQ to medium high or prepare coals. Remove the silk tassel from
the top of each ear of corn and remove the outer layer of husks. Grill corn for 10 to 15
minutes, turning every couple of minutes. It is normal if the corn husks will become
charred with grill marks. 2. Add milk to mixture and scald, but do not boil. Remove
saucepan from heat and add vanilla.
Prepare the Chipotle Sauce
1. Keep in mind you can adjust the "heat" in the sauce by varying the amount of
chipotle chile you add.
2. Break open the chile and remove the seeds with a knife.
3. Add all the ingredients except the yogurt to a sauce pan over very low heat and stir
well.
4. Cook for 5 minutes and remove from heat. Add the yogurt and stir well. Keep warm
until ready to serve.
5. Remove the corn from the grill and let it sit for 5 minutes to cool. Remove the
husks and place on serving platter.
6. Brush corn with chipotle sauce and serve immediately.
29.) Chocolate Nuevo Mexicano (New Mexico Chocolate)
Cooking Time: Approximately15 minutes, Temperature: Medium-High
Ingredients:
1/2 cup sugar 1 teaspoon cinnamon
2 tablespoons flour 3/4 teaspoon cloves
1/4 cup cocoa 6 cups milk
1 1/2 cups water 1 tablespoon vanilla
1/4 teaspoon salt
Directions:
1. Combine sugar, flour, cocoa, water, and spices in a large saucepan. Cook mixture
at medium-high for approximately 4 minutes, stirring occasionally.
2. Add milk to mixture and scald, but do not boil. Remove saucepan from heat and
add vanilla.
30.) Chorizo Empanaditas (Sausage Turnovers)
Makes 2 1/2 dozen; baking time: 10-12 minutes, Temperature: Medium, 450° F.
Ingredients:
Pastry for 9-inch, double crust pie 3 tablespoons sour cream
5-6 ounces chorizo (Mexican Sausage) 2 tablespoons chopped green chile
Directions:
1. Roll pastry to a 1/8 inch thickness on a lightly floured board. Cut pastry into circles
that are 3 inches in diameter. Set aside.
2. Remove casings from chorizo. Fry chorizo in a small skillet at medium heat. Drain.
3. Combine chorizo, sour cream, and chile in a small mixing bowl.
4. Place a spoonful of mixture, off center, on each pastry circle. Fold pastry in half
over filling, and pinch edges together to seal. Pierce top of turnovers with tines of a
fork.
5. Place empanaditas on an ungreased baking sheet and bake in a 450° F oven for
10-12 minutes or until golden.
31.) Costillas Del Sudoeste (Southwest Spareribs)
Roasting Time: Approximately1 hour; Temperature: 350°F
Ingredients:
2 pounds lean pork spareribs 1/4 cup red wine vinegar
4 cloves garlic, minced 8 ounces tomato sauce
2 teaspoons salt 1/4 cup minced onion
1/4 teaspoon oregano 1 cup Red Chile Sauce*
1/8 teaspoon black pepper 1 cup water, approximately
3 tablespoons olive oil
Directions:
1. Separate the ribs into servings and place them in an oblong baking pan.
2. Season ribs with seasonings, oil, and vinegar.
3. Allow ribs to stand at room temperature for 1 to 2 hours.
4. Combine remaining ingredients in a large measuring cup and pour over the ribs.
Bake in a 350°F oven for approximately one hour, or until done.
32.) Enchiladas de Pollo en Cacerola (Chicken Enchilada Casserole)
Baking Time: 25-30 minutes; Temperature: Medium-High 350°F
Ingredients:
10 ounces mushroom soup 1/4 cup chopped green chile
1/3 cup milk 1/2 cup chopped onion
1 1/2 cups shredded chicken* Shortening
1/2 teaspoon salt 12 corn tortillas
1/2 teaspoon garlic salt
Directions:
1. Combine first seven ingredients in a medium-sized mixing bowl.
2. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
3. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
4. Alternate ingredients in a greased, 2-quart casserole dish, beginning with a tortilla.
5. Cover casserole dish and bake in a 350°F oven for 25-30 minutes.
33.) Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)
Heating time: Approximately 15 minutes, Temperature: Medium-high- Medium, 350°F
Ingredients:
3 cups chicken broth 9 Corn Tortillas**
3 tablespoons flour 2 cups grated sharp cheddar cheese
1 cup cooked chicken Shortening
1 cup chopped green chile* 1 medium onion, chopped
1/2 teaspoon garlic salt 2 cups sour cream
Directions:
1. Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the
remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile, and garlic salt into broth and set aside.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
6. Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate,
followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top with
remaining sauce and cheese.
7. Place in a 350°F oven for 15 minutes, or until cheese melts.
Traditionally, enchiladas are topped with a fried or poached egg before serving.
34.) Enchiladas Cacerolade (Enchilada Casserole)
Baking Time: 25-30 minutes; Temperature: Medium-High, - Medium, Low, 350°F
Ingredients:
1 pound processed cheese, cubed Shortening
13 ounces evaporated milk 12 Corn Tortillas*
1 pound lean ground beef 1/4 cup chopped green chile**
1 teaspoon salt 1/2 cup chopped onion
1 teaspoon garlic salt
Directions:
1. Melt cheese in evaporated milk in a heavy saucepan at low heat.
2. Fry beef in a medium-sized skillet at medium heat until browned. Drain. Season
with salt and garlic salt.
3. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
5. Layer all ingredients except cheese sauce in a greased, 2-quart casserole dish,
beginning with a tortilla.
6. Pour cheese sauce over layered ingredients and cover.
7. Bake in 350°F oven for 25-30 minutes.
Two cups of pinto beans may be included.
35.) Enchiladas de Queso (Flat or Rolled Cheese Tortillas)
Heating Time: Approximately 15 minutes, Temperature: Medium-High 350°
F
Ingredients:
12 corn tortillas* 2 onions chopped
Shortening 2 cups coarsely chopped lettuce (optional)
4 cups Red or Green Chile sauce* 3 cups grated sharp cheddar cheese
Directions:
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
3. Assemble the enchiladas by placing 1/4 cup sauce on each dinner place, followed
by a tortilla (tortilla can be rolled after filling is placed on it), 1/4 cup sauce, 1/4 cup
cheese, and onion. Repeat twice. Top with remaining sauce.
4. Place in 350°F oven for 15 minutes, or until the cheese melts. Garnish with lettuce.
36.) Ensalada (Salad)
Ingredients:
1 head lettuce 3/4 cup corn chips, crushed
2 cups cooked pinto beans 1/2 cup Italian salad dressing
1/4 pound sharp cheddar cheese grated 1 avocado sliced + pitted black olives
2 tomatoes cut in wedges Chopped green chile
Directions:
1. Tear crisp lettuce into a large bowl. Toss with beans, cheese, chile, and chips.
2. Add dressing and toss lightly
3. Garnish with avocado, tomato, and olives. Chill and serve as a main course.
37.) Ensalada de Frijol (Pinto, Patio Salad)
Ingredients:
2 1/2 cups cooked pinto beans 1 tablespoon chile sauce
4 hard-cooked eggs, chopped 1 teaspoon mustard
1 cup sharp cheddar cheese, cut into 1/2 inch cubes
1/4 teaspoon salt
1 small onion, thinly sliced 1/4 cup bacon bits
1/4 teaspoon pepper 2 tablespoons Italian salad dressing
Directions:
1. Combine beans, eggs, cheese, and onion in a large bowl. Chill.
2. Combine remaining ingredients and pour over the bean mixture. Top with bacon
bits and serve on lettuce cups.
38.) Fajitas
Ingredients:
1/4 cup beer 1/2 teaspoon ground cumin salt to taste
1 tablespoon chopped cilantro 1 tablespoon Worcestershire sauce
1/3 cup fresh lime juice 1 tablespoon brown sugar
1 tablespoon olive oil 2 cloves garlic, minced
Directions: prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown
sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well. To use marinade,
pour into a re-sealable plastic bag, add up to 1 1/2 pounds of chicken breast, and
mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.
39.) Flan De Maiz Mezclado (Blender Corn Custard)
Baking Time: Approximately 1 hour, Temperature: 325°F
Ingredients:
2 tablespoons margarine 1 tablespoon sugar
3 eggs 1 teaspoon salt
2 cups light cream 1/2 teaspoon white pepper
2 cups whole kernel corn 1/2 cup chopped green chile*
1/4 cup flour 1/8 teaspoon garlic powder
1. Add ingredients to blender container in order given and process on low speed.
Pour into a greased 1 1/2-quart casserole dish.
2. Place casserole in a shallow pan of water and bake in a 325°F oven for
approximately 1 hour, or until custard is
set.
40.) Guacamole (Avocado-chile Dip)
Ingredients:
2 large, ripe avocados peeled and pitted Chopped green chile
1 1/2 teaspoons lime juice ½ teaspoon salt
1 tomato, minced 1/4 teaspoon garlic powder
1-2 green onions, minced
Directions:
Mash avocados and mix with remaining ingredients. Serve with tostados.
41.) Gazpacho (Vegetable Soup)
Ingredients:
1 cup tomato juice 4 large tomatoes, peeled and finely chopped
2 tablespoons wine vinegar Black pepper
3 tablespoons olive oil 1 large cucumber, finely chopped
1/4 teaspoon garlic salt 1 medium onion, finely chopped
1/2 teaspoon salt 2-3 tablespoons finely chopped green chile
Directions:
Combine all ingredients in a medium-sized mixing bowl. Chill at least 1 hour before
serving. To serve, pour into small lettuce-lined bowls.
42.) Guisado de Chile Verde (Green Chile Stew)
Cooking Time: Approximately 1 hour
Temperature: Medium, Low
Freezes Well
Ingredients:
2 pounds pork or beef, cubed 3 cups tomatoes
1/4 cup flour 2 cups water
2 tablespoons shortening 1/2 teaspoon garlic powder
2 large onions, chopped 2 teaspoons salt
3 cups chopped green chile*
Directions:
1. 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.
2. Sauté the onions in the remaining shortening and add to stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low heat for 1 hour.
43.) Guisado de Chicos (Dried-corn Stew)
Cooking Time: 3-3 1/2 hours; Temperature: Medium, Low
Ingredients:
2 cups chicos (dried corn) 1 clove garlic
10 cups water 1/2 teaspoon oregano
1 pound pork, cubed 1 teaspoons salt
1 small onion, finely chopped 4-5 red chile pods, crushed
Directions:
1. Rinse chicos thoroughly.
2. Place five cups of water and chicos in a large, heavy pan. Allow to stand overnight.
3. Fry pork in a medium-sized skillet at medium heat until browned. Drain. Sauté
onion in the remaining shortening.
4. Add pork, onion, seasonings, chile pods, and remaining water to chicos and
simmer at low heat for 3-3 1/2 hours.
Chicos may be cooked in a pressure cooker for forty-five minutes at fifteen pounds
pressure.
44.) Huevos Rancheros (Ranch-style Eggs)
Cooking Time: ten minutes, Temperature: Medium-High, Medium, Low
Ingredients:
1 tablespoon margarine 1 1/2 cups chicken broth
1 tablespoon flour Shortening
1 medium onion, thinly sliced 6 Corn Tortillas**
1/2 cup chopped green chile* 1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes, chopped Shredded lettuce(optional)
1/2 teaspoon garlic salt Tomato wedges (optional)
1/4 teaspoon salt eggs
Directions:
1. Combine margarine and flour in a medium-sized skillet and cook at medium heat.
2. Add the onion, chile, and tomatoes and cook until the onion is tender.
3. Stir in seasonings and the broth and simmer for ten minutes at low heat. Set
aside.
4. Heat 1/2 inch shortening in a heavy pan at medium-high heat.
5. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
6. To assemble huevos rancheros, place one or two warm corn tortillas on each
dinner plate. Top with a generous amount of sauce and cheese.
7. Top with poached or fried eggs. Garnish with lettuce and tomato wedges.
45.) Jalea De Cacto (Cactus Jelly)
Processing Time: five minutes, Temperature: High, Medium-high
Ingredients:
Prickly pears* 3 cups sugar
Boiling water 1/2 cup lemon juice
Cheesecloth 6 ounces liquid fruit pectin
Directions:
1. Place prickly pears in a large saucepan or kettle. Cover prickly pears with boiling
water; allow standing for 2-3 minutes, and pouring off water. (This aids in softening
stickers of prickly pears.)
2. Peel prickly pears, cut into pieces, and place in a medium-sized saucepan. Cover
prickly pears with water and boil at high heat for 5 minutes.
3. Pour boiled mixture through cheesecloth. Drain as much juice as possible.
Discard seeds.
4. Measure juice. Combine 3 cups of cactus juice, sugar, and lemon juice in a large
saucepan or kettle.
5. Bring mixture to a rolling boil. Reduce heat to medium-high, add liquid pectin, and
cook mixture for 8-12 minutes, or until the mixture begins to thicken. Skim off any
foam that may have formed.
6. Pour mixture into hot, sterilized, half-pint canning jars. Seal jars according to
manufacturer's directions.
7. Process jars in a Boiling Water Bath for five minutes. Test seal when cooled.
46.) Jicama (Jicama Appetizer)
Ingredients:
1 tablespoon salt 1-2 pounds jicama, peeled and thinly sliced
1/4 teaspoon Red Chile Powder 1 lime cut in wedges
Directions:
1. Combine salt and chile powder in a small serving bowl
2. Arrange jicama on a serving tray with the bowl of seasonings and lime wedges.
3. To eat, rub lime over jicama and dip it into seasoning.
47.) Masa (Cornmeal Mixture)
Filling for 5-6 dozen tamales
Ingredients:
6 cups masa harina 2 cups lard
3 1/2 cups warm water, approximately 2 teaspoons salt
Directions:
1. Combine the Masa Harina and water in a large mixing bowl to make masa. Set
aside.
2. Cream the lard and salt in a medium-sized mixing bowl using a mixer at medium
speed.
3. Add the creamed lard to the masa and mix well.
48.) Menudo (Tripe Stew)
Cooking Time: Approximately 1 1/2 hours, Temperature: Medium, Low
Ingredients:
2 pounds tripe 2 tablespoons chopped onions
Water 2 tablespoons flour
2 tablespoons shortening 1/8 teaspoon garlic salt
2 eggs, separated
Directions:
1. Place tripe in a large saucepan and cover it with water. Simmer at low heat until
tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions of tripe and cut
tripe into 1-inch pieces. Set aside.
3. Sauté onion in shortening in a medium-sized saucepan at medium heat. Set
aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and continue to
beat until mixture is lemon colored. Add flour and salt and mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan containing
sautéed onions. Cook at medium heat until eggs are set.
6. Add reserved liquid from tripe and garlic salt to egg mixture and simmer at low
heat for 5-10 minutes.
49.) Nachos (Cheese-topped Tortilla Chips)
Heating Time: 2-3 minutes, Temperature: 450°
Ingredients:
Tostados 1/2 cup sour cream
6 ounces jalapeño cheese cut into 1-inch squares 50 pieces jalapeño chile
Directions:
1. Place tostados on baking sheets. Top each tostado with a square of cheese.
2. Spoon 1/2 teaspoon of sour cream on top of each piece of cheese. Top with a
piece of chile and sprinkle with chile powder.
3. Heat in a 450° oven for 2-3 minutes, or until the cheese melts. Serve warm.
50.) Pan de Maiz (Corn Bread)
Ingredients:
1 cup butter 1/2 tsp salt
1 cup white sugar 4 tsp baking powder
4 eggs 1 cup yellow corn meal
1 fifteen ounce can cream style corn 1 cup all purpose flour
1 4 oz. can of chopped green chili peppers 1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Directions: Preheat oven to 300 degrees and grease a 9 x 13 baking pan. In a large
bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies,
and both cheeses.
In separate bowl mix together flour, corn meal, baking powder and salt. Add flour
mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.
51.) Panocha (Wheat Flour Pudding)
Baking Time: Approximately one and a half hours, Temperature: High, 400°F,
Medium-High, Low
Makes seven servings
Ingredients:
Three cups boiling water, approximately 2 tablespoons butter
1/3 pound brown sugar 1/2 cups brown sugar (optional)
1/3 pound sprouted wheat flour (panocha flour) 1/4 teaspoon cloves (optional)
2/3 cups whole wheat flour 1/4 teaspoon cinnamon (optional)
1/4 cup shelled nuts (nutmeats) one tsp vanilla
¾ cup milk one tablespoons corn syrup
Directions: 1. Combine half the boiling water, panocha flour, syrup salt, milk, butter
and wheat flour in a large mixing bowl and mix until smooth. Cover bowl and set
aside. Let stand for 15 minutes; then add the rest of the water.
2. If sugar is used, caramelize the sugar, add 1 cup boiling water, and when sugar is
dissolved, add to flour mixture.
Place sugar in a heavy pan. Stir sugar at low heat until it is liquid and light, golden
brown. Add remaining water to sugar and bring mixture to a boil at high heat.
3. Add butter, brown sugar, cloves, vanilla, and cinnamon to sugar mixture and stir
until sugar is dissolved.
4. Combine sugar and flour mixtures in a large, greased, oven-proof container. Boil
mixture at medium-high heat for 15 minutes, stirring constantly.
5. Cover and bake panocha in a 400°F oven for approximately 1/12 hours, or until a
pudding consistency has been reached. Add nuts, and spread in greased pan. Serve
cold with cream or
ice cream or cool whip.
52.) Papas Con Chile Colorado (Red Chile Potatoes)
Cooking Time: 20-30 minutes, Temperature: Medium, Low
Ingredients:
2 cups potatoes, peeled and thinly sliced 1/2 teaspoon Red Chile powder
2 tablespoons shortening 1 clove garlic, minced
2 tablespoons flour 1/2 teaspoon salt
3 1/2 cups water
Directions: 1. Brown potatoes in shortening in a medium-sized skillet at medium
heat.
2. Remove potatoes from skillet. Add flour and brown slightly.
3. Mix chile, garlic, and salt with flour and add potatoes and water. Simmer for 10-15
minutes at low heat.
53.) Papas Con Chile Verde (Green Chile Potatoes)
Cooking Time: 20-30 minutes, Temperature: Medium, Low
Ingredients:
2 cups potatoes, peeled and thinly sliced 1/2 teaspoon garlic salt
2 cups water 1/2 teaspoon salt
2 tablespoons shortening 1/2 cup chopped green chile
1/4 cup chopped onions
Directions: 1. Brown potatoes in shortening in a medium-sized skillet at medium
heat. Add onions and seasonings and cook until onions are tender.
2. Add green chile and water and simmer for 15-20 minutes at low heat.
54.) Pastel de Chile Verde (Green Chile Pie)
Baking Time: Approximately 30 minutes, Temperature: 325°F
Ingredients:
8 whole green chiles 2 tablespoons cream
1/4 pound sharp cheddar cheese cubed 3/4 teaspoon salt
1/8 teaspoon black pepper 5 eggs
Directions:
1. Grease 10-inch pie plate.
2. Slit chiles open lengthwise and shape chile in pie plate to form bottom crust.
3. Place all remaining ingredients in a blender container and blend at low speed.
4. Pour egg mixture over chiles and bake in a 325°F oven for 30 minutes, or until pie
is set.
May be served in wedges as a main dish, or in bite-sized pieces as hors d'oeuvres.
55.) Posole (Hominy Stew)
Cooking Time: 6-7 hours, Temperature: High, Medium. Low
Ingredients:
1 pound prepared posole corn, rinsed 1 medium onion, chopped
2 tablespoons salt 2 cloves garlic, minced
10 cups water 1/4 teaspoon oregano
1 pound pork or beef roast 1 teaspoon ground comino
5 cups water, approximately 3-6 dried red chile pods, rinsed and crumbled
Directions:
1. Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at
high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time, brown the pork
in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue to cook on low
heat until tender.
5. Add the remaining ingredients to posole and simmer for an additional 1-2 hours.
Adjust seasonings to suit taste.
Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.
56.) Puerco Asado Del Rio Grande (Rio Grande Pork Roast)
Roasting Time: 35-40 minutes per pound, Temperature: Low, 325°F
Ingredients:
3/4 pound boneless pork roast 1 cup catsup
1/2 teaspoon chile powder 2 teaspoons chile powder
1/2 teaspoon garlic powder 1 tablespoon vinegar
1/2 teaspoon salt 1 1/2 cups crushed corn chips
1 cup apple jelly
Directions:
1. Season roast.
2. Roast pork in an uncovered roasting pan in a 325°F oven for 1 hour.
3. Combine apple jelly, catsup, chile powder, and vinegar in a small saucepan and
simmer at low heat for 15 minutes.
4. Baste roast with half of baste and top with half of the corn chips. Complete
roasting. (Allow 35-40 minutes roasting time for each pound of roast.)
5. Serve with remaining baste and corn chips.
57.) Queso Nuevo Mexicano
Heating Time: 10-15 minutes
Temperature: Low
Ingredients:
16 cups milk 4 tablespoons water
2 rennet tablets Cheesecloth
Directions:
1. Warm the milk to 90°F in a large kettle, using low heat.
2. Dissolve the rennet tablets in water in a small mixing bowl. Add dissolved tablets
to warm milk and set mixture aside for 30 minutes. (The mixture will develop into a
curd.)
3. Pour curd into a cloth bag or cheesecloth and allow the whey (liquid) to completely
drain.
4. Open a 1-pound can at both ends and pierce the can around the sides. Pack
cheese into the can and allow it to drain for 3-4 hours before serving.
58.) Quelites (Spinach)
Cooking Time: Approximately 15 minutes, Temperature: Medium
Ingredients:
1 1/2 pounds fresh spinach* 1/4 teaspoon crushed chile pequin
1 tablespoon shortening 1 teaspoon salt
3 tablespoons chopped onion
Directions:
1. Wash spinach and remove stem ends.
2. Place spinach in a medium-sized saucepan and steam for 10 minutes at medium
heat.
3. Drain and chop spinach. Set aside.
4. Sauté onion in shortening in a medium-sized saucepan at medium heat.
5. Add spinach and remaining ingredients to onion and cook for an additional 5
minutes.
59.) Quesadillas
Heating Time: 3-4 minutes, Temperature: Medium-High Medium
Ingredients:
Shortening/vegetable oil 1 pound Monterey Jack cheese, sliced into 12 slices
12 Corn Tortillas 3/4 cup Green Chile Salsa
Directions:
1. Heat 1/2 inch of shortening in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening/vegetable oil to soften. Drain on
absorbent towels.
3. Place a slice of cheese and 1 tablespoon of relish on half of each tortilla. fold
tortilla in center as for a turnover.
4. Place filled tortilla in an ungreased skillet and heat at medium heat, turning once,
for 3-4 minutes or until the cheese is melted and tortilla turns crisp.
60.) Sopaipillas De Levadura (Yeast Puffed Bread)
Makes 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes
Temperature: Medium-High Freeze Well
Ingredients:
1 package active dry yeast 1 1/2 teaspoons salt
1/4 cup warm water (105°-115°F) 1 teaspoon baking powder
1 tablespoon sugar 4 cups flour
1 1/4 cups scalded milk, cooled 1 tablespoon Shortening/vegetable oil
Directions:
1. Dissolve yeast in water and add to milk.
2. Combine dry ingredients in a medium-sized mixing bowl and cut in
shortening/vegetable oil.
3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into
a dough.
4. Knead dough for 10 minutes, or until smooth; cover, and set aside.
5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
6. Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4-
inch squares and fry until golden on both sides, turning once. (If the shortening is
sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed
in the shortening.)
7. Drain sopaipillas on absorbent towels.
61.) Sopaipillas De Levadura Quimica (Baking Powder Puffed Bread)
Makes 4 dozen Total Frying Time:15-20 minutes, Temperature:
Medium High
Ingredients:
4 cups flour 4 tablespoons shortening
2 teaspoons baking powder 1 1/2 cups warm water
1 teaspoon salt Shortening
Directions:
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients. Add water to dry ingredients and work into
dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch
squares and fry until golden on both sides, turning once. (If shortening is sufficiently
hot, the sopaipillas will puff and become hollow shortly after being placed in the
shortening.) Drain sopaipillas on absorbent towels.
62.) Sopaipillas Rellenas (Stuffed Sopaipillas)
Heating Time: 15 minutes, Temperature: 350°F
Ingredients:
6 4-inch square sopaipillas* 2 cups Red or Green Chile Sauce
1 1/2 cups Frijoles Refritos and/or cooked ground beef
Shredded lettuce 1 1/2 cup grated sharp cheddar cheese
1 medium onion, chopped Tomato wedges
Directions:
Cut a slit along one side of each sopaipilla with a sharp knife. Fill sopaipillas with
Frijoles Refritos and/or ground beef, onion, and cheese. Place sopaipillas in
individual dinner plates and top with chile sauce.
Place in 350°F oven for 15 minutes, or until cheese is melted. Garnish with lettuce
and tomato wedges.
63.) Tacos (Filled, Fried Tortillas)
Total Frying Time: Approximately 45 minutes, Temperature: Medium-High Medium
Ingredients:
12 Corn Tortillas 2 tomatoes, chopped
Shortening 3 cups grated sharp cheddar cheese
1 pound ground beef 3/4 teaspoon garlic salt
1 medium onion, chopped Red or Green Chile Salsa
2 cups shredded lettuce
Directions:
1. Heat 2 inches of shortening in a heavy skillet on medium-high heat. 2. Holding a
tortilla slightly open with tongs, immerse in the hot shortening and fry the bottom
portion until crisp to form a shell. Fry each side of the shell until crisp. Drain on
absorbent towels. 3. Fry beef in a medium-sized skillet at medium heat until
browned. Drain. Season with garlic salt. 4. Layer the meat and remaining
ingredients in the taco shells. Serve with red or green chile salsa.
64.) Tamal filling -Chile Con Carne Para Tamales (Chile-Meat Filling)
Cooking Time: Approximately 45 minutes
Temperature: Medium
Ingredients:
1 1/2 pounds beef or pork 2 cups meat broth stewed and shredded
1/2 teaspoon salt 1/2 teaspoon garlic salt
2 tablespoons lard 1/8 teaspoon oregano
1 tablespoon flour 1/4 teaspoon comino
1/2 cup red chile powder
1. Combine meat and lard in a large skillet and fry meat at medium heat until
browned.
2. Add the flour to meat and cook for 1 minute, stirring constantly.
3. Add the chile powder, broth, and seasonings to the meat. Cook at medium heat for
approximately 30 minutes, stirring constantly until the mixture has thickened.
65.) Tamales (Chile, Meat, Cornmeal-filled Corn Husks)
Makes: 5-6 dozen Steaming Time: 45 minutes
Ingredients:
Corn Husks Masa
Water Chile con Carne para Tamales
Making Tamales
1. Rinse corn husks and soak in warm water until pliable.
2. Spread the center portion of each husk with 2 tablespoons of masa mixture. Top
with 1 tablespoon of chile-meat filling.
3. Fold the sides of the husk toward the center, the bottom of the husk up, and the
top down. Tie each tamale with a corn husk strip.
4. Pour 2 inches of water into a large steamer. Arrange tamales on a rack in
steamer above the water level.
5. Steam tamales for 45 minutes (Longer at high altitudes. May also be steamed in a
pressure cooker for 20 minutes at 15 pounds pressure.)
66.) Tamale Casserole; Cacerola de Tamales (Chile, Meat, Cornmeal
Casserole)
Baking Time: 20 minutes, Temperature: Medium, 35o°F
Ingredients:
1 pound ground beef 1 teaspoon salt
1/4 pound ground pork 1/8 teaspoon pepper
1/2 cup chopped onion 1 3/4 cups grated sharp cheddar cheese
1 clove garlic, minced chile
2 cups canned tomatoes 1 cup plus 2 tablespoons
1/2 cup chopped ripe olives cornmeal
2 tablespoons chopped green 3 cups water
Directions:
1. Fry ground beef and pork in a medium-sized skillet at medium heat until beef is
browned.
2. Add onion and garlic to meat mixture and cook until onion is tender. Drain.
3. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for
approximately 20 minutes. (Water may be added to the mixture if a thinner
consistency is desired.)
4. Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3
minutes, and set mixture aside.
5. Place remaining cornmeal and water in a medium-sized saucepan. Cook
cornmeal mixture, stirring occasionally, until cornmeal is thick.
6. Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan.
Place meat mixture over top of cornmeal and spread remaining half of cornmeal over
top of filling. Top with remaining cheese.
7. Bake in a 350°F oven for 20 minutes.
67.) Tortillas De Harina (White Flour Tortillas)
Total Cooking Time: 20-25 minutes, Temperature: Medium-low to medium
Ingredients:
4 cups flour 4 tablespoons to ¼ cup shortening/vegetable oil
2 teaspoons salt 1 1/2 cups warm milk, approximately
1 tablespoons baking powder
Directions:
1. Mix all of the ingredients together and cut in shortening/vegetable oil.
2. Add milk, a small amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6
inches in diameter.
5. Heat a griddle or skillet on medium-high heat. Place on a dry, hot (medium-low)
griddle and cook until brown on both sides, about 1 minute per side.
68.) Tortillas De Maiz (Corn Tortillas)
Total Cooking Time: 25-30 minutes, Temperature: Medium-High
Ingredients:
2 cups blue or yellow corn 1 teaspoon salt
Masa Harina 1 2/3 cups boiling water
Directions:
1. Combine Masa Harina and salt in a medium-sized mixing bowl.
2. Add boiling water and stir until dough resembles thick, cooked cereal.
3. Wet hands and form dough into balls the size of an egg.
4. Place each ball of dough between two lightly moistened pieces of press, rolling
pin, or pressure from the hands. If necessary use wax paper to prevent tortilla from
sticking. Roll and remove tortilla from waxed paper.
5. Heat griddle or skillet on medium-high heat. Place each tortilla on the griddle and
cook for approximately 1 minute on each side.
69.) Tostadas Compuestas (Chile, Meat-filled Tortilla Boats)
Total Frying Time: Approximately 5-10 minutes; Temperature: Medium-High
Ingredients:
Shortening/vegetable oil 2 cups shredded lettuce
6 corn tortillas 2 tomatoes, chopped
3 cups Chile Con Carne* 1 1/2 cups grated sharp cheddar cheese
1/2 cup chopped green onions
Directions:
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Fry tortillas in hot shortening until crisp, holding down in the center with round
wooden roller ladle or similar object. (Tortilla will form into a cup shape.) Drain on
absorbent towels.
3. Fill each tostada with chile con carne and top with onions, lettuce, tomatoes, and
cheese.
70.) Tostados (Tortilla Chips)
Total Frying Time: Approx. 15 minutes, Temperature: Medium-High
Ingredients:
Shortening/vegetable oil Garlic Salt
12 Corn Tortillas* Red Chile Powder* (optional)
Salt to taste
Directions:
1. Heat 2-inches of shortening in a heavy pan at medium-high heat.
2. Cut tortillas into quarters to within 1/2 inch from center of tortilla.
3. Fry tortillas until crist and drain well on absorbent towels.
Separate each tortilla into four tostados. Tostados may be sprinkled with salt, garlic
salt, or chile powder.
71.) Verdolagas (Purslane)
Cooking Time: Approximately 20 minutes, Temperature: Medium
Ingredients:
4 slices bacon 1/2 teaspoon salt
6 tablespoons chopped onion 1/2 teaspoon garlic salt
2 cups purslane, chopped
Directions:
1. Fry bacon in a medium-sized skillet at medium heat until almost
crisp. Remove bacon from skillet, crumble, and set aside.
2. Sauté onion in skillet in remaining bacon grease.
3. Add remaining ingredients to onion and cook for 10-15 minutes.
72.) Yemas De Nueces (Nut Drops)
Makes: Approximately 5 dozen Baking Time: 8-10 minutes; Temperature: 325°
F
Ingredients:
2 cups softened margarine 2 or more tablespoons brandy
1 cup sugar 2 cups chopped nuts
2 1/4 cups flour powdered sugar
2 tablespoons water
Directions:
Grease a cookie sheet.1. Cream margarine and sugar until light and fluffy..
2. Add all remaining ingredients and mix well. Drop mixture by teaspoonful onto a
greased cookie sheet.
3. Bake in 325°F oven for 8-10 minutes.
4. Roll cookies in powdered sugar while still warm.
The History of Mexican Food is derived from the original New Mexican cowboy
(vaquero) cuisine.
It’s an interesting irony of New Mexico culture that modern day icons such as Indian
jewelry and Mexican food have exchanged their prefixes. That is to say that
historically, Mexican food originated from Native American Indian food, and Indian
jewelry originated from Spanish and Mexican silversmithing technology brought from
Europe.
The Hispanic people took local semiprecious stones such as turquoise and taught
silversmith jewelry skills to New Mexican Indians. Over the past four hundred years
different tribes have developed their own styles of Indian jewelry. Similarly, the
Indians introduced the Spanish to native foods such as chile, corn (maize), beans,
squash, melons, potatoes, tomatoes, tobacco, chocolate, peanuts, vanilla,
avocados, coconuts, and pumpkins, as well as the many recipes we are familiar
with, like tortillas, tacos (flautas), enchiladas, and tamales, to name a few. To these
foods, the Spanish added oats, wheat, yeast, garlic, fruit trees, vinegar, wine,
cheese, and milk. Spanish livestock provided horses for managing ranches along
with other livestock, which produced pork, lamb, beef, and eggs.
The blending of the two cultures and cuisines all began in 1519 in the shadow of
snowcapped stratovolcano, Popocatepetl in the town of Cholula, when Hernando
Cortez arrived with an army of Tlaxcalans to recruit more soldiers. The Cholulans,
rivals of the Tlaxcalans, secretly conspired with Montezuma of the Aztecs to kill the
Spaniards and Tlaxcalans. Cortez’ girlfriend, Malintzin learned of the planned
ambush and informed Cortez. Cortez and the Tlaxcalans responded with a
preemptive attack. After many bloody battles the 1521 conquest over the Cholulans
and Aztecs resulting in the replacement of most of the temples with Catholic
churches, and an infusion of ranching technology, language, religion, and of course
the food stuffs of the Spanish conquerors. Almost eight decades later, in April of
1598 this blend of cultures was brought to the cradle of the American West into the
kingdom of New Mexico by Don Juan de Oñate, over five hundred colonists, and
seven thousand head of European livestock, see America’s First Cowboy at
www.nmhcpl.com/vaquero.htm http://www.nmhcpl.org/COWBOY.html
Aside from the arrival of Cortez in Mexico, this is the most significant historical event
resulting in the beginning of what we have come to know as American “Mexican”
food. What has evolved, as Mexican cuisine in the USA is very different from what
has evolved as Mexican food in Mexico.
Unless otherwise noted, hereinafter references to Traditional Mexican dishes will
mean those, which evolved on what was to become modern day USA from the Oñate
colony. Early seventeenth century Mexican food, the food of the early vaqueros began
as much less embellished and basic versions of the recipes we are familiar with
now. For example vaqueros did not have modern methods of food preservation
available. Consequently, when he was out on the range herding sheep or cattle, the
food he could take with him was severely limited to the most practical forms which
his saddlebags could accommodate. Even saddlebags took some time to evolve on
the primitive saddle of the seventeenth century.
Almost certainly the most common menu of the vaquero included his canteen, red
chile, dried tortillas, and charqui, which was eventually corrupted into today’s word
jerky. With those ingredients the vaquero making camp would be able to make
primitive enchiladas or tacos. Enchilada means simply “enchilied” or in chile. If he
were traveling with a carreta or families with wagons he would have beans and corn
available to add to his Posole, enchiladas or tacos. One of those earliest portable
and practical foods brought from Europe which most likely eventually dropped off the
vaquero menu were cakes made of oats or other European grains in favor of other
tastier local choices. Because it was practical and nutritious these grain cakes in
pre-Columbian Europe were common especially for the vaquero traveling light, in the
absence of bulky cook ware, fire, and water necessary for making fresh porridge.
The cakes were made by cooking the grain then allowing hardening into a portable
desiccated form for later consumption. If these grain cakes tasted anything like
modern day rice cakes, I can understand why they were replaced with the newfound
ingredients for Mexican food.
Vaqueros didn’t always just take alternating bites of his desiccated jerky (originally
called charqui in 15th century Spanish), tortilla, and chile pods and wash it down with
his canteen. Given a cook pot; he could have made a stew (Caldo de Chile) with the
chile and jerky and dipped the tortilla, much like we now do with chips and dip. The
tortilla and jerky would now be “in chile,” and technically an enchilada a long journey
from today’s moist chicken or beef stuffed tortillas smothered in red or green chile
sauce and melted cheese, topped with a fried egg, and accompanied with
sopaipillas; a New Mexican invention (tortilla shaped bread fried and leavened in
lard).
Tacos originated with native Indian tribes as a yellow corn tortilla. With the arrival of
the Spanish who brought wheat, tortillas were made of wheat four as well, thus
producing a brown to white color depending on how thoroughly processed the flour.
Once you add an ingredient to the tortilla, it becomes a taco. Flautas, named after
their “flute-like” shape were popular prior to the 1970’s are now making a comeback
in some Mexican restaurants. Flautas consisted of fried corn tortillas filled with
chicken, mutton, beef, beans, cheese, or potatoes, served with lettuce, cream and
salsa. Since the Spanish were good at keeping journals the first documented
consumption of tacos was in Mexico when Hernán Cortez organized a banquet for
his Captains in Coyoacan. Bernal Diaz del Castillo documented the taco banquet
using imported Spanish pork. As with all other Mexican dishes, the contents of the
taco ranging from fish to insects depends on the geographic location. Wrap the
ingredients in a wheat tortilla; add cheese and sour cream and you now have a
burrito.
The Vaquero for practical purposes would have used his taco to wrap whatever wild
game kill of the day, be it rabbit or venison. If he were traveling with carretas or
wagons, he would have the added luxury of adding beans and chile to his taco and
washing it down with blue corn Atole or a cup of coffee.
The delicious Tamal begins with corn husks or corn leaves, lined with corn dough
(masa), filled with variations of beans, meat chile, potatoes, chorizo, etc, wrapped,
and steamed or cooked on an open fire. Vaqueros know that Tamales travel well for
day trips because the wrapped and tied cornhusks are tough and enduring. This
food would have had to be prepared in advance of a vaquero’s day by the women in
his family. If he was lucky he might find an empanada packed with his tamales for
desert. Friar Bernardino de Shaagun documents the serving of Nixtamales by the
Aztecs in the 1550s.
Nixtamal as a basic ingredient is similar to Hominy, dried large kernel corn, which
has had the hull removed. It is the main ingredient in a Mexican soup called Posole.
Posole is one of the most savory meals for which you can treat your palate.
Consisting of Hominy, pork, chile, onion, oregano, thyme, corn oil, and the secret
family extras that mom adds and you will be hooked for life.
Chile Con Carne literally translated means simply chile with meat. As with the other
Mexican dishes there are many variations of this dish depending on family tradition
and geographic locale. This was one of the most basic meals available to the
Vaquero. If he had dishes available on a wagon he could serve it in a bowl and
scoop it up with his tortillas. If not he had to improvise using his tortilla as his bowl
and eating a bit more primitively.
According to an old Southwestern American Indian legend and tale it is said that a
beautiful nun, Sister Mary of Agreda of Spain, put the first recipe for chile con carne
on paper in the 17th century. Legend goes on to say that sister Mary wrote down the
recipe for chile, which called for venison or antelope meat, onions, tomatoes, and
chile peppers. She was mysteriously known to the Indians of the Southwest United
States as "La Dama de Azul," the lady in blue. Sister Mary would go into trances with
her body lifeless for days. When she awoke from these trances, she said her spirit
had been to a faraway land where she preached Christianity to savages and
counseled them to seek out Spanish missionaries.
Most modern Mexican dishes are derived from the basic ingredients discussed in
these first Traditional Mexican food meals of the first American cowboy, the vaquero.
These Traditional Mexican recipes would remain staples of Spanish-American,
Mexican-American families in the Southwest from the fifteen hundreds until Mexican
food gained popularity in restaurants during the twentieth century. Who could have
known that these men and women, camped out next to their herds of cattle or sheep,
entertained by a guitar and sustained by these combinations of native and Spanish
foods invented a cuisine that launched a multi-billion dollar industry of favorite
American food?
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| Copyright 2008 Terra Patre Farms. All Rights Reserved. Website designed and maintained by ^SB. Website Photos and Information are properties of Terra Patre Farms. Please email Terra Patre Farms for permission to use pictures and information. Email ^SB for a website design quote. |
Terra Patre Farms
| This Page is dedicated to Helen Carolina Gilbert who passed away in 1995. Helen was born July 6, 1928 and raised in Belen, New Mexico. She married Jose Epifanio Chavez of Lemitar, New Mexico after he returned from serving in the US Navy during WWII. Jose and Helen grew up and raised three children in traditional New Mexican homes steeped in rich Hispanic Heritage both on the |
| Mom's Home Cook'n Recipes Cocinas de Elena Gilbert featuring Traditional Mexican Food |
| ranch and in small twentieth century towns speaking both Spanish and English. Over the years, Helen perfected all the traditional Mexican food dishes she was reared on and that we have all come to love and expect here in New Mexico. These basic New Mexican meals also known as Mexican Food are the same recipes which have been passed down from all the founding New Mexico families who arrived with Don Juan de Oñate in 1598 and are preserved here on this page for all to enjoy. |