New Mexico Magazine's A Taste Of New Mexico Kitchens - free ebook by Anonymous

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New Mexico Magazine's A Taste Of New Mexico Kitchens

Anonymous

56 chapters

37 minute read

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56 chapters

INTRODUCTION

INTRODUCTION

New Mexican cooking is unique to New Mexico. Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas. These dishes have been mainstays of New Mexicans for generations, some remaining classics and some having changed with time, but all retaining their original essence. In New Mexico Magazine’s The Best from New Mexico Kitchens , we give you a big helping of good New Mexico cooking from Indian-Sp

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FRIJOLES

FRIJOLES

One would think that a boiled bean is a boiled bean. But it’s not that simple, of course. Each cook thinks his or her way is the best—and only—method. Those who advocate the overnight soak will do it this way: Take 2 cups of dry pinto beans, pick them over, and wash them. Cover with cold water and soak overnight. Drain and rinse well. Put in a large pot with about 8 cups of water and 2 tablespoons of lard. Bring to a boil and simmer gently, covered, for about 1½ hours, then test for tenderness.

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FRIJOLES

FRIJOLES

This is the basic bean recipe. 3 cups pinto beans 4 quarts water 1 clove garlic 1 cup diced salt pork Salt Wash beans well, cover with water and soak overnight. Drain. Put beans, water, garlic and salt pork—but not salt—in a large heavy kettle. Cover tightly, bring to a boil, and simmer for about 1½ hours or until the beans are tender but not mushy. Add boiling water during the cooking if necessary and stir occasionally. When the beans are done, remove lid, turn up heat and cook until all liquid

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FRIJOLES REFRITOS

FRIJOLES REFRITOS

Many people think that beans are at their best on the second day, when they are served as refried beans. Philomena , who has a well-known restaurant of the same name in Los Alamos, recommends this classic method. To 2 tablespoons bacon drippings add 2 cups day-old cooked pinto beans. Use a potato masher for mashing and stirring beans as they fry. When beans are thoroughly hot, add 4 cup grated cheddar or jack cheese. Continue stirring until cheese has melted. Serve hot. Some New Mexicans also li

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CLASSIC NEW MEXICO RED ENCHILADAS

CLASSIC NEW MEXICO RED ENCHILADAS

12 blue corn tortillas ⅓ cup vegetable oil 3-4 cups red chile sauce (see page 17 ) 3 cups grated longhorn cheese 2 small onions, minced 4 eggs (optional) Fry tortillas in oil until soft and drain on paper towels. Heat chile sauce. Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce. Stack 3 per serving plate and top with cheese and sauce. Put plates in oven to allow cheese to melt. Meanwhile, fry eggs in remaining oil. Top each enchilada stack with a fr

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GREEN CHILE ENCHILADAS

GREEN CHILE ENCHILADAS

6 blue corn tortillas 2 tablespoons oil 1 clove garlic 2 cups green chile sauce 1 tablespoon flour 2 cups grated longhorn or jack cheese ¼ cup minced onion Salt to taste Heat the tortillas on a hot griddle and keep warm under a tea towel. Heat the garlic in the oil, then discard garlic. Blend flour into oil. Stir in green chile sauce (see page 15 for recipe) and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on ovenproo

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CHICKEN SOUR CREAM ENCHILADAS

CHICKEN SOUR CREAM ENCHILADAS

12 corn tortillas 4 cups green chile sauce 3 cups minced cooked chicken 1 pound jack cheese, grated ¼ cup minced onion (optional) Salt to taste 1 pint sour cream Heat tortillas on a hot griddle and keep warm under a tea towel. Or heat the tortillas in oil and drain well on paper towels. Mix one cup of the chile sauce (see page 15 for recipe) with the chicken. Put ¼ cup of the chicken mixture on each tortilla and roll it up. Place in an oblong baking dish. Cover the enchiladas with the grated che

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POSOLE SANDOVAL

POSOLE SANDOVAL

Posole is whole hominy, and in New Mexico it is cooked with pork into a thick stew. The first time you taste it, you may be unimpressed. The second time, well, you think that perhaps another helping would go down well. The third time—you’re hooked. Like the rest of us, you won’t think that Christmas Eve or a feast day of any kind is complete without a big bowl of steaming posole. Richard C. Sandoval, who grew up in Nambé, prepares his holiday posole this way. Richard uses frozen posole, but if y

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THE SHED’S POSOLE STEW

THE SHED’S POSOLE STEW

1 pound lean pork shoulder 2 pounds frozen posole (hominy) Juice of one lime 2 tablespoons coarse red chile 3 cloves garlic ¼ teaspoon dried oregano 3 tablespoons salt Cook the pork in a pressure cooker, with water to cover, for 20 minutes. Reduce pressure under cold water. Open pot and add posole, lime juice and chile. Add water—about twice as much as the amount of posole. Cook for 45 minutes under pressure. Reduce pressure under cold water. Remove the pork and cut up. Put posole, pork, garlic,

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POSOLE ORTIZ

POSOLE ORTIZ

Everyone has his own special recipe for posole. This is the way Willie and June Ortiz prepare it at La Tertulia in Santa Fe—and good it is. 2 cups frozen white posole (hominy) 1 quart water 1 pound pork shoulder or chops ⅛ teaspoon oregano 1 teaspoon whole black peppercorns ⅓ cup chopped onion 4 dried red chile peppers, crumbled Salt Mix all ingredients in a large, heavy pot. Bring to a boil and simmer, covered, for about 2½ hours or until the kernels are soft but not mushy. Salt to taste. Serve

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DELLA’S TACOS

DELLA’S TACOS

Della’s Spanish Dining Room in Farmington is one of the most popular restaurants in northwestern New Mexico. But Della Chávez throws up her hands in dismay and laughs at the idea of writing down her recipes. One must watch to see how it is done, she says. This is how she prepares her tacos. Take ground chuck and brown it in the frying pan, draining off excess fat. One pound of meat will probably fill six tortillas. Season the meat with salsa —made with chopped peeled tomatoes, garlic, salt, chop

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CHICOS

CHICOS

Chicos are sweet corn kernels that have been dried and saved for winter. This dish is popular in the Spanish-speaking villages of northern New Mexico. 2 cups chicos 10 cups water 2 pounds pork 1 onion, minced 1 clove garlic ½ teaspoon oregano 4 chile pods 2 teaspoons salt Wash chicos and soak overnight. Drain and cover with 5 cups of water. Bring to a boil and simmer for about an hour. Meanwhile, cut pork in 1-inch cubes and fry until brown. Drain fat. Stir in a cup or 2 of water (to gather up t

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QUELITES

QUELITES

If you have access to wild spinach, that’s really what you should use in this recipe. But most people make do with the “tame” kind. ½ pound fresh spinach or 1 10-ounce package frozen spinach 1 tablespoon shortening 3 tablespoons chopped onion ¼ teaspoon crushed red chile Salt to taste Wash spinach well, chop and steam about 10 minutes or until tender. Saute the onion in shortening, mix in drained spinach, chile and salt, and cook for an additional 5 minutes. Serves 2 to 3....

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CHALUPAS EL PARAGUA

CHALUPAS EL PARAGUA

In Española’s El Paragua , Luis and Frances Atencio make chalupas this way. 1 corn tortilla Vegetable oil ¼ cup refried beans Shredded chicken ¼ cup grated longhorn cheese ¼ cup guacamole Shredded lettuce ¼ tomato 2 tablespoons sour cream Black olives Onion rings Paprika Onion rings Paprika Fry the tortilla and place on an ovenproof plate. Spread with refried beans, then chicken, then cheese. Slide under broiler to melt cheese. Quickly cover with guacamole (mashed seasoned ripe avocado), lettuce

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ARROZ CON POLLO

ARROZ CON POLLO

This traditional Spanish recipe is one that Scottie King has adapted and serves often to her delighted guests. As Scottie points out, the dish can be prepared ahead of time, as it improves with standing. This amount serves 4, but the recipe can easily be doubled. 1 chicken or fowl, cut up as for frying 3 cups boiling water 1 large onion, chopped 1-2 cloves garlic, minced 1 cup raw rice, washed ¼ cup olive oil 1½ teaspoons salt 1 teaspoon paprika ½ teaspoon pepper 2 sprigs parsley, minced 1 bay l

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CALABACITAS

CALABACITAS

This is one of the most popular vegetable dishes in New Mexico and deserves to be better known in the rest of the country. It’s delicious! 2 tablespoons oil or lard 1 clove garlic 1 medium onion 4 medium large zucchini 1 12-ounce can niblet corn, drained 1 4-ounce can diced green chiles or 2 fresh peeled chiles Salt to taste ½ cup grated cheddar, jack or longhorn cheese In a large heavy skillet, saute the onion, garlic and zucchini in oil. Discard the garlic. Mix in drained corn, chopped chiles

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HUEVOS RANCHEROS

HUEVOS RANCHEROS

Everyone has a special way of preparing huevos rancheros. This suggestion comes from New Mexico State University. 2 cups green or red chile sauce 4 eggs ½ cup grated cheese Heat chile sauce in shallow frying pan. When hot, slip eggs into sauce from small dish or saucer, being careful not to break yolks. Cover and simmer over very low heat until eggs are poached to desired firmness. Serve on warm plates with remaining sauce poured over eggs. Sprinkle with cheese. Serves 2. Use canned sauce or you

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RED CHILE BURRITOS

RED CHILE BURRITOS

From Angie M. García comes another of her specialties—the beloved burrito. 4 cups cooked pinto beans 2 teaspoons bacon fat or vegetable shortening Garlic salt to taste 12 flour tortillas ⅛ to ¼ inch thick 1 cup grated jack or longhorn cheese ½ cup minced onion Red chile sauce (see page 17 ) Mash beans and season with garlic salt to taste. Fry in bacon fat. Heat tortillas on ungreased griddle and cover with towel to keep warm. Spoon hot bean mixture down the center of each tortilla, roll, and pla

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GAZPACHO NEW MEXICO

GAZPACHO NEW MEXICO

A delectable and cooling “liquid salad” from Spain—with a special New Mexico touch. 2 pounds tomatoes, peeled or 2 14½-ounce cans stewed tomatoes 1 cucumber ½ green pepper 1 large onion 1 clove garlic ¼ cup olive oil 1 tablespoon vinegar 1 cup tomato juice Salt to taste 1 4-ounce can diced green chile Ice cubes 1 4-ounce can diced green chile Ice cubes Dice half the tomatoes, being careful not to lose any of the juice, half the cucumber, half the onion, half the pepper. Set aside in a large bowl

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TAMALE PIE

TAMALE PIE

This particular version is the specialty of a young Gallup girl who adapted it from an aunt’s recipe. 1½ cups leftover meat, chopped 1 cup leftover gravy 1 cup red chile sauce 1 small onion, chopped 1 can niblet corn, drained salt and pepper to taste garlic powder (optional) 3 cups water or stock ¾ cup yellow cornmeal salt to taste Heat meat with gravy, chile sauce, onion, and corn and season to taste. Meanwhile boil stock or water and stir in cornmeal. Cook, stirring over low heat until mush is

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CHILE PIE

CHILE PIE

Not really a “pie,” this is more like a quiche without a crust. Delectable as a main dish for lunch, it could also make a light supper. And how about doubling the recipe, making it in a rectangular baking dish, and cutting in small squares to serve at a party? 4-6 whole green chiles 1 cup grated jack or longhorn cheese 4 eggs 1 cup scalded half-and-half or 1 cup evaporated milk ½ teaspoon garlic salt Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned or frozen). Sprinkle with the ch

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PREPARING FRESH CHILE

PREPARING FRESH CHILE

Select plump fresh New Mexico-grown chile pods, either green or red. The variety of the chile will determine how hot it is. (See “Chile—New Mexico’s Fiery Soul” and the Nakayama Scale in The Best from New Mexico Kitchens .) New Mexico #6 and Anaheim are two of the mildest varieties, and Numex Big Jim rates #3 on a scale of 10. (The sizzling jalapeño is only #7!) Slit pods lengthwise and remove seeds and veins, which make chiles far too hot for most palates. Place pods on a foil-lined cookie shee

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GREEN CHILE SAUCE

GREEN CHILE SAUCE

¼ cup salad or olive oil 1 clove garlic, minced ½ cup minced onion (optional) 1 tablespoon flour 1 cup water 1 cup chopped green chile salt to taste Saute garlic and onion in oil in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently, for 5 minutes....

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THE OWL BAR’S GREEN CHILE

THE OWL BAR’S GREEN CHILE

The Owl Bar &amp; Cafe in San Antonio, south of Socorro, has become world renowned—literally!—for its huge, juicy hamburgers. (It’s been featured in New Mexico Magazine , TWA’s Ambassador Magazine and the Washington Post .) But the cafe is also known for its atmosphere and its green chile. The secret, says Rowena Baca, the owner, is in the simmering. 3½ pounds hot green chile 1½ pounds hamburger meat 3 cloves garlic, minced 2 quarts water salt to taste Roast, peel, and dice green chile. In a

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GREEN CHILE STEW

GREEN CHILE STEW

Rosella Frederick of Cochití is known for her good cooking. One of her specialties is her green chile stew. For feast days, she usually makes enormous pots of stew outside over an open fire in order not to heat up her spotless kitchen. She has cut down her recipe to family size for us. 2 pounds lean chuck Lard or cooking oil ½ medium onion, chopped 4 medium potatoes (optional) 4 medium zucchini (optional) 12 large green chiles, roasted, peeled and cut in pieces or 1 7-ounce container frozen chop

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RED CHILE SAUCE I

RED CHILE SAUCE I

This is Mark Nohl’s traditional recipe made from whole dry red chile pods, the kind that hang on every door-side ristra in New Mexico or are bought in big plastic bags at supermarkets and roadside stands. Wash and remove seeds, stems, and white veins (the more seeds and veins you leave in, the hotter the sauce will be). Place pods in a large kettle and cover with boiling water. Cook the pods until they become plump and tender. Remove pods and run them through your blender or processor (in the ol

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RED CHILE SAUCE II

RED CHILE SAUCE II

3 tablespoons olive oil or lard 1 clove garlic, minced ½ cup New Mexico chile powder 2 tablespoons flour 2 cups water salt to taste Saute the garlic in oil. Blend in flour and chile powder quickly with a wooden spoon. (Be careful not to burn the chile.) Blend in water and cook to desired consistency, adding more water as desired. If you have stock instead of water, so much the better. Add salt to taste....

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SALSA

SALSA

2 tomatoes, medium size 1 Bermuda onion, medium size 1 clove garlic ½ teaspoon salt 2 or more green chiles Use fresh chiles (roasted, peeled and seeded) or frozen or canned chiles. Chop the chiles, tomatoes and onion very fine. (Don’t lose the juice of the tomatoes!) Mash the garlic with the salt. Mix well. Add more chiles to suit your taste. Allow flavors to blend at least an hour before using. Store in refrigerator or freezer. Use on tacos, eggs or hamburgers or as a dip for tostados. Makes ab

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PUEBLO RED CHILE STEW

PUEBLO RED CHILE STEW

This recipe comes from Santa Clara Pueblo from the Joseph Lonewolf family. 10 pounds stew beef 2 gallons water 2 tablespoons salt 5 pounds potatoes 2 cups red chile powder ½ cup blue cornmeal Cut meat in 1-inch cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and cook, covered, for about 4 hours. Meanwhile, peel and cube potatoes. Add potatoes and salt and cook for 1½ hours. Measure red chile powder and cornmeal into bowl with enough cold water to make a paste

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GREEN CHILE SOUFFLE

GREEN CHILE SOUFFLE

This happy marriage of green chile to a souffle was engineered by Edna Turner of Santa Fe. 5 egg whites 2 tablespoons grated Parmesan cheese 3 tablespoons butter 3 tablespoons flour 1 cup hot milk ½ teaspoon salt ¼ teaspoon dry mustard Dash cayenne ¼ teaspoon Worcestershire sauce 4 egg yolks Pinch salt 1 cup shredded sharp cheddar cheese ¼ to ½ cup chopped green chile Pinch salt 1 cup shredded sharp cheddar cheese ¼ to ½ cup chopped green chile Place egg whites in a 4-quart bowl and let stand at

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TOSTADOS

TOSTADOS

Cut fresh or canned corn tortillas into triangles and deep fry in oil at 380 degrees F until they are crisp. Drain on paper towels. Sprinkle with salt. These are the original “corn chips.” Use with dips, soups or beverages....

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NACHOS

NACHOS

Prepare tortillas as above. While they are still hot, sprinkle with onion or garlic salt and chile powder. Or—sprinkle the chips with grated longhorn cheese, chile powder and garlic salt, then heat in the oven until the cheese melts. Or spread each chip with a bit of mashed beans, season with red chile powder or a bit of fresh chopped green chile, sprinkle liberally with grated longhorn cheese, add a touch of garlic salt and broil until cheese melts....

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CHILE CON QUESO

CHILE CON QUESO

2 tablespoons butter or margarine 1 medium onion, minced 1 clove garlic, minced 1 tablespoon flour 1 13-ounce can evaporated milk 1 pound longhorn cheese, grated Salt to taste ½-1 cup chopped green chile Saute minced onion and garlic in butter in large heavy saucepan. Blend in flour with wooden spoon. Add milk and cheese. Stir constantly until cheese is melted and mixture is smooth and thick. If mixture seems too thick to use as a dip, blend in a little water. Mix in the chopped green chile (fre

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BILL’S GUACAMOLE

BILL’S GUACAMOLE

6-8 ripe avocados ¼ cup finely chopped onion 1 large tomato, diced ½ cup chopped green chile 2-3 minced jalapeño peppers 1 clove garlic, minced Dash of cumin powder 1 teaspoon lemon juice Salt to taste Peel and pit avocados. Mash coarsely with a fork, leaving bits of whole avocado. Stir in remaining ingredients. Serve on lettuce or as a dip with tostados....

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CHUNKY GUACAMOLE

CHUNKY GUACAMOLE

1 large ripe avocado 1 medium tomato 1 small onion 1 small bell pepper 3 long green chiles Juice of ½ lemon Salt to taste Chop all the ingredients fine. Do not mash. Use fresh roasted and peeled chiles, but, if they are not available, use canned or frozen. Mix together with the lemon juice and add salt to taste. Serve as a dip or as a salad with lettuce and corn chips....

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ROSWELL BEAN DIP

ROSWELL BEAN DIP

This old favorite has a number of variations. We like this one. 2 cups refried beans 1 cup sour cream ¼ cup taco sauce Mash beans well or run through blender. Mix in sour cream and taco sauce. Serve with corn chips or vegetable sticks. No taco sauce? Try chopped green chile. Or enchilada sauce. Or chile powder to taste. Or a minced jalapeño....

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AVOCADO SOUP, LAS CRUCES

AVOCADO SOUP, LAS CRUCES

Maggie Gamboa of Las Cruces is a famous cook in southern New Mexico. Not only does she cater for parties, but she teaches cooking—including a chile gourmet class. 1 medium tomato 1 tablespoon minced onion 4 cups chicken broth ½ cup heavy cream 1 teaspoon lemon juice 2 large ripe avocados ¼ cup dry sherry salt and pepper to taste 1 banana (optional) Peel, seed, and chop the tomato. Place first 5 ingredients in blender or processor and blend well. Heat this mixture in a saucepan and simmer for a f

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FLOUR TORTILLAS

FLOUR TORTILLAS

2 cups flour 1 teaspoon salt ½ teaspoon baking powder (optional) 4 tablespoons lard ½-¾ cup lukewarm water Mix dry ingredients, then work in lard until mixture is crumbly. Stir in the half cup of water, adding more if needed. Knead dough on a lightly floured board, then make into small balls, about the size of an egg. Let these stand covered by a tea towel for about 15 minutes. Then roll out to the size of a salad or luncheon plate. Bake on a hot, ungreased griddle for 2 minutes. Turn and bake f

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QUICKIE TORTILLAS

QUICKIE TORTILLAS

Angie M. García recommends this as a quick and easy method of making flour tortillas. 1 tube refrigerator biscuits Flour Use plain or buttermilk biscuits. On a floured surface, pat out each biscuit to desired thickness—⅛ to ¼ inch. Place each tortilla on a hot griddle (475 to 500 degrees F) and cook for about 2 minutes. Turn and cook on the other side until done. Makes 10....

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SOPAIPILLAS

SOPAIPILLAS

Although they are kin to fry bread and cousin to buñelos, New Mexico’s sopaipillas are unique. There’s nothing in the world quite like these light crispy bread puffs. 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons lard ½ cup water Shortening for frying Sift dry ingredients together. Work in lard and lukewarm water to make a soft dough. Chill in refrigerator. Roll out dough on a floured surface to about ¼-inch thickness. Cut into 3-inch squares. Deep fry in hot lard (or vege

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HONEY BUTTER

HONEY BUTTER

Cream 1 cup butter or margarine. Gradually beat in ½ cup to 1 cup of honey. ( If your honey has begun to crystalize, you can use the larger amount. ) Cover and store in refrigerator. Serve with sopaipillas. Good also on hot biscuits or toast....

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CHILE BREAD

CHILE BREAD

Here’s a surprising raised dough ring that will make chile lovers wake up and sing. Glenna Rose Autrey of Santa Fe dreamed it up. 1 package dry yeast ¼ cup warm water 4½ cups flour ½ cup melted butter 1 cup warm milk ¼ cup sugar 1 teaspoon salt 1 egg 1½ cups finely chopped onion ½ cup melted butter 3 tablespoons red chile powder or ½ cup chopped green chile Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a stif

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NAVAJO FRY BREAD

NAVAJO FRY BREAD

3 cups flour 1½ teaspoons baking powder ½ teaspoon salt 1⅓ cups warm water Shortening Use either all white or half whole wheat flour. Mix flour, baking powder and salt. Add warm water and mix. Dough should be soft but not sticky. Knead until smooth. Tear off a chunk about the size of a peach. Pat and stretch until it is thin. Poke a hole through the middle, and drop into sizzling hot deep fat. (Lard is the traditional shortening, but you might prefer to use vegetable oil.) Brown on both sides. D

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BLUE CORN BREAD

BLUE CORN BREAD

From the northern part of the Navajo Reservation comes this unusual recipe. Obviously the recipe is not for the average American kitchen. But it shows the remarkable ingenuity of people who must use the ingredients available far from supermarkets. 1 cup cedar ashes 1 cup hot water 1 pound blue cornmeal 1 quart water The cedar ashes (really from juniper wood, locally called cedar) should be smooth and fine. Sieve if possible. Mix the ashes with hot water and remove any twigs or other bits of roug

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PAN DE LA REINA

PAN DE LA REINA

Alicia Romero contributed this delicious holiday bread recipe to New Mexico Magazine many years ago. 1 envelope yeast ½ cup warm water 1 teaspoon sugar 4 cups flour 1 cup butter or margarine ½ teaspoon salt 2 tablespoons sugar 6 eggs, beaten 1 cup milk 1 teaspoon anise seeds Dissolve the yeast in warm water. Mix in 1 teaspoon sugar and just enough flour to make a soft ball. Cover and place in a warm place to rise for at least an hour. Add the remaining flour, melted butter, salt, sugar, eggs, mi

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Filling

Filling

2 beef tongues 2 cups sugar 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon allspice 1 tablespoon vanilla 1 cup raisins 1 cup roasted shelled piñon nuts 2 tablespoons blackberry brandy Cover well-washed tongues with water in a large kettle and simmer until tender—about 1 hour. Cool and peel. Retain 1 cup of the tongue broth. Grind meat in a grinder and place in a large bowl. Add remaining ingredients and mix well with hands, using tongue broth to moisten. Let mixture stand while you prepare past

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Pastry

Pastry

5 cups flour 1 teaspoon salt 3 tablespoons sugar ¾ cup shortening (part lard) ½ cup evaporated milk ½ cup water Sift flour into a large bowl and add salt and sugar. Cut in shortening. Mix in milk and water to form a soft dough. Knead dough with hands for about 3 minutes. Form dough into balls about 1½ inches in diameter. Roll out on floured board. Place 1 teaspoon filling on half circle of dough, folding over other half circle to enclose. Pinch edges of dough together to prevent filling from lea

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PINK ADOBE FRENCH APPLE PIE

PINK ADOBE FRENCH APPLE PIE

And here it is, that famous French Apple Pie. Rosalea of the Pink Adobe says she has no idea how many she’s made over the years. “Thousands, hundreds of thousands, maybe millions.” Forget about calories when you eat this concoction. 2 cups flour ¾ cup lard 1 teaspoon salt cold water 1 pound apples ½ teaspoon nutmeg ½ teaspoon cinnamon 2 tablespoons lemon juice ¼ cup seedless raisins ½ cup sugar 1 cup brown sugar 2 tablespoons flour ½ cup (¼ pound) butter ½ cup chopped pecans ¼ cup milk ¼ cup mil

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HARD SAUCE

HARD SAUCE

½ cup butter 1½ cup confectioners’ or powdered sugar 1 tablespoon boiling water 1 teaspoon brandy or rum Cream the butter until light. Beat in the sugar and add 1 tablespoon boiling water. Then beat in brandy. Serve with French Apple Pie....

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BAKED EMPANADAS

BAKED EMPANADAS

New Mexico State University’s Cooperative Extension Service is a gold mine of recipes. If you can’t eat deep-fried foods, you might want to try their version of baked empanadas. 3 ounces cream cheese ½ cup butter or margarine 1 cup flour 1 cup thick applesauce Cream butter or margarine with cream cheese until fluffy. Add flour and mix until a smooth ball is formed. Wrap well and refrigerate for at least 4 hours or overnight. Remove from refrigerator ½ hour before using. Roll out dough on a flour

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BISCOCHITOS

BISCOCHITOS

This is New Mexico’s traditional cookie. 6 cups flour ¼ teaspoon salt 3 teaspoons baking powder 1 pound (2 cups) lard 1½ cups sugar 2 teaspoons anise seeds 2 eggs ¼ cup brandy ¼ cup sugar 1 tablespoon cinnamon Sift flour with baking powder and salt. Cream lard with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on floured board and pat or roll to ¼- or ½-inch thickness. Cut into shapes. (The fleur-de-lis is traditional.)

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PIÑON COOKIES

PIÑON COOKIES

Marian Meyer gave us this marvelous cookie recipe using New Mexico’s favorite nuts. 4 eggs 1½ cups granulated sugar ½ teaspoon grated lemon rind 2½ cups sifted flour ¼ teaspoon salt ¼ cup confectioners’ sugar 1 cup piñon nuts Put eggs and granulated sugar in the top of a double boiler over hot water. Beat with rotary or electric beater until mixture is lukewarm. Remove from water; beat until foaming and cool. Add lemon rind and fold in flour and salt. Drop by teaspoonfuls onto greased and floure

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PIÑON FUDGE

PIÑON FUDGE

3 cups sugar 1 13-ounce can evaporated milk 1 teaspoon vanilla ½ cup piñon nuts Melt 1 cup of the sugar in heavy pan, stirring with wooden spoon, until dark brown. Add rest of sugar and stir in milk gradually. Cook to hard ball stage (a drop forms a hard ball in cold water). Remove from burner. Add vanilla. Beat until creamy. Fold in nuts. Pour into buttered 8-inch pan. When firm, cut in squares....

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RANCHO DE CHIMAYO COCKTAIL

RANCHO DE CHIMAYO COCKTAIL

This apple cocktail was created by Arturo Jaramillo, owner of the famous Rancho de Chimayó restaurant. A thoroughly New Mexican drink, it makes good use of Chimayó apples and cider. 1½ ounces tequila 1 ounce homemade New Mexico sweet apple cider ¼ ounce lemon juice ¼ ounce crème de cassis Shake all ingredients together, chill, and serve with a wedge of New Mexico apple over the rim of the glass. Serves 1....

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ROSALIE’S APRICOT BRANDY

ROSALIE’S APRICOT BRANDY

Rosalie Howland says this is great to sip and is superb as a topping for vanilla ice cream. 1 pound dried apricots 1 pound sugar 1 quart vodka Mix together in a glass container and store for 6 to 8 weeks in a cool dark place. Shake every other day or so, so flavors meld. Biscochito New Mexico’s traditional cookie. Burrito A flour tortilla wrapped around a filling of beans, meat, or both with grated cheese and chile sauce on top. Calabacitas Zucchini. Chicos Cooked sweet-corn kernels that have be

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Also published by New Mexico Magazine

Also published by New Mexico Magazine

New Mexico magazine Bataan Memorial Building Santa Fe, NM 87503...

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