Category Archives: New Mexico

New Mexico Green Chile Breakfast Skillet

We’ve talked before about how the chile pepper is the official state vegetable of New Mexico. The Aztecs cultivated these peppers centuries ago but Spanish settlers brought the chile pepper to the region from Mexico.

New Mexico Green Chile Breakfast Skillet

Green chile sauce is usually made with Hatch peppers which are grown in the Hatch Valley. If you can’t find fresh Hatch peppers, don’t fret. We subbed in Anaheim peppers, but poblano or even cubanelle peppers will also work. This sauce tops a savory breakfast skillet that is bursting with flavor. If you are vegan or vegetarian, use soy chorizo and /or leave out the eggs.

Hatch, New Mexico, is the self-proclaimed chile capital of the world and hosts a Chile Festival September 3-4, 2016.

New Mexico Green Chili Breakfast Skillet

  • Servings: 2-3
  • Difficulty: moderate
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Ingredients

For Green Chile Sauce:

  • 2-3 green peppers (Hatch preferred, but we used Anaheim)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 cup minced onion
  • 1 tablespoons flour
  • 1 cup water
  • Salt

For Breakfast Skillet:

  • 2 -3 tablespoons olive oil
  • 1/2 pound baby potatoes, cubed
  • 6 ounces chorizo
  • 1 large tomato, chopped
  • 2 -3 eggs
  • Salt
  • Pepper
  • 1/2 cup cheddar or Monterey jack cheese
  • Half an avocado, diced
  • Hot sauce (optional)

Instructions

To make green chili sauce: Cut peppers in half. Flatten peppers with the heel of your hand. Roast under the broiler on a baking tray lined with foil, about 10 minutes until the skin is blistered brown. Remove from the oven and once cool enough to handle, place in a paper bag. Fold down the top of the bag and let sit for about 10 minutes. Remove peppers from bag. Remove stems, skin and seeds. Chop the peppers to ¼ inch dice. Heat olive oil in a heavy saucepan. Saute garlic and onion until onion is translucent. Blend in flour. Add water gradually, whisking to break up any clumps. Add peppers. Bring to a boil, then simmer for about 5 minutes. Add salt to taste. Set aside (Can be made a day ahead).

To make breakfast skillet: In a cast iron skillet over medium heat, add oil. Once heated, add diced potatoes. Cook until potatoes are browned, about 15 minutes. Remove to a plate and set aside. Add chopped tomato. Cook for about 5 minutes or until tomatoes are bubbling. Add chorizo to skillet. Cook until heated through, breaking up any clumps. Remove to a plate and set aside. Add diced potatoes back to skillet, then chorizo/tomato mixture. Make a well in the mixture and crack eggs into each well. Sprinkle with salt and pepper. Cover skillet and cook eggs until yolk just begins to firm up, approximately 10 minutes. Uncover, top with cheese, avocado and green chili sauce. Season with hot sauce if desired.

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Good with Vino or a Cappuccino: Biscochitos – New Mexico

Hello friends! Is your holiday baking well underway? You might want add the biscochito (bis-ko-CHEE-toe) to your repertoire, New Mexico’s official state cookie. This melt in your mouth confection is

Biscochitos - New Mexico

flavored with anise, cinnamon and brandy and is often associated with Christmastime. In the Spanish culture, with the tradition of Las Posadas, where actors reenact Mary and Joseph looking for shelter for the birth of the Christ child, biscochitos are often served in the celebration following the event.

It seems every family thinks their abuela (grandmother) or tia (aunt) makes the best biscochito. Call us crazy, but our idea of fun would be to taste test biscochitos to come up with our favorite. This recipe is adapted from one found on the Albuquerque Convention and Visitors Bureau. This dough does get soft quickly so put it in the fridge when you are not working with it so it stays cold. And yes, equally delicious with a glass of wine or a cappuccino.

Celebrate New Year’s Eve on the Santa Fe Plaza, December 31, with bonfires, hot chocolate, music, food trucks and more.

Biscochitos

  • Servings: 4 dozen
  • Difficulty: moderate
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Ingredients

  • 1 ½ cups shortening or lard
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons anise seeds
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brandy (can substitute apple juice)
  • 2 teaspoons cinnamon
  • 3 tablespoons sugar

Instructions

 In a large mixing bowl, beat shortening and sugar with electric mixer until light and fluffy. Add eggs, anise seeds and brandy and beat until incorporated. Sift the flour, baking powder and salt together. Gradually add to the shortening/sugar mixture, mixing until dough forms. Remove dough onto cellophane. Wrap and refrigerate for at least 3 hours.

To make cookies, roll out batches of dough (keeping unused dough refrigerated) to between 1/4 and 1/2 inch thickness. Cut with cookie cutters. Mix cinnamon and the 3 tablespoons of sugar on plate. Dip each cookie in cinnamon-sugar mixture on one side and place on cookie sheets. Bake at 350 for 10 minutes or until cookies are browned at the edges.

Christmas Time: Red and Green Chile Sauce – New Mexico

The chile pepper is the official state vegetable of the Land of Enchantment — along with pinto beans. Spanish settlers brought the chile pepper to the state from Mexico where it had been cultivated by the Aztecs for centuries. Bright red chile ristras (strings of peppers) grace patios and fences across the state and are both decorative and utilitarian.

New Mexico Red and Green Chile Sauce

The official state question of New Mexico is, “Red or green?” When dining out, if a server asks you this, he or she is referring to which type of chile you want on top of your enchiladas or tamales. If you can’t decide, don’t worry, just order “Christmas” to get a taste of both.

Both of these chile sauces are remarkably easy to make at home. For the red sauce, buy dried chile pods that are labeled “Chile Nuevo Mexico.”  They will look like this.

New Mexico red chiles for red chile sauce    New Mexico red chiles for red chile sauce

We scraped out the seeds and membranes before preparing and the resulting sauce was delicious with just a hint of heat. If you like it spicier, reserve some of seeds and add them back in for a kick.

The green sauce is usually made with Hatch peppers which are grown in the Hatch Valley. Hatch, New Mexico, is the self-proclaimed chile capital of the world and hosts a Chile Festival each year in August. If you can’t find fresh Hatch peppers, you might be able to find them canned or frozen. We subbed in Anaheim peppers, but poblano or even cubanelle peppers will also work. Roast the peppers first to add depth of flavor. Our green chile sauce was mild but oh-so-flavorful.

Top eggs, breakfast burritos, enchiladas or tacos with either of these sauces. Use it to elevate mac-n-cheese, or add to cornbread to give it a spicy boost. Or spoon it over beef burgers to make green chile cheeseburgers – a Santa Fe classic.

If hot and spicy sauces, mustards, salsas and marinades are your thing, attend the 27th Annual Fiery Foods & Barbecue Show, March 6-8, 2015, in Albuquerque.

 

New Mexico Red Chile Sauce

  • Servings: 6-8
  • Difficulty: moderate
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Recipe courtesy of Al and Sheri Purdue of Santa Fe, NM, used with permission.

Ingredients

  • 12-15 dried New Mexico chili pods
  • Hot water
  • 4 cloves garlic
  • 2-3 teaspoons dried oregano
  • Salt

Instructions

Open each chili pod with a knife. Using latex or rubber gloves, remove the stems, seeds and any blemishes (reserve the seeds for later in case the sauce is too mild). Rinse the pods well with cold water. Place pods in a bowl and cover with hot water. Soak for about an hour or until they are quite soft. Place pods in the bowl of a food processor and add a bit of the water they were soaking in. Puree until the skins dissolve, about 2-3 minutes. If the sauce seems too thick, add a bit more water until desired consistency is reached. Add garlic cloves, oregano and salt. Process another minute. Taste and adjust salt. Add a few of the seeds if desired to add some heat. Before serving, heat sauce until boiling. Will keep for about 5 days refrigerated.

 

New Mexico Green Chile Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Recipe courtesy of Al and Sheri Purdue of Santa Fe, NM, used with permission.

Ingredients

  • 2-3 green peppers (Hatch preferred, but we used Anaheim)
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 cup minced onion
  • 1 tablespoon flour
  • 1 cup water
  • Salt

Instructions

Cut peppers in half. Flatten peppers with the heel of your hand. Roast under the broiler on a baking tray lined with foil, about 10 minutes until the skin is blistered brown. Remove from the oven and once cool enough to handle, place in a paper bag. Fold down the top of the bag and let sit for about 10 minutes. Remove peppers from bag. Remove stems, skin and seeds. Chop the peppers to ¼ inch dice. Heat olive oil in a heavy saucepan. Saute garlic and onion until onion is translucent. Blend in flour. Add water gradually, whisking to break up any clumps. Add peppers. Bring to a boil, then simmer for about 5 minutes. Add salt to taste. Will keep for about 5 days refrigerated.