Yield: 4 dozen Total Frying Time: Temperature: Medium-High Approx. 15 minutes Shortening Garlic Salt 12 Corn Tortillas* Red Chile Powder* (optional) Salt (optional) 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. *See recipes for Tortillas and Red Chile Powder.
Yield: 4 dozen Heating Time: 2-3 minutes Temperature: 450°ree;F 48 Tostados* 1/2 cup sour cream 6 ounces jalapeño cheese** 48 pieces jalapeño chile cut into 1-inch squares Red Chile Powder*(optional. 1. Place tostados on baking sheets. Top each tostado with a square of cheese. 2. Spoon 1/2 teaspoon of sourcream on top of each piece of cheese. Top with a piece of chile and sprinkle with chile powder. 3. Heat in a 450°ree;F oven for 2-3 minutes, or until the cheese melts. Serve warm. * See recipes for Tostados and Red Chile Powder. ** Monterey Jack cheese may be substituted.
Yield: 1 3/4 cups Warming Time: Approximately 10-15 minutes. 1 cup grated American cheese 1 medium tomato, chopped 1/2 cup grated sharp cheddar Chopped green chile* cheese 1/8 teaspoon garlic powder 1/4 cup cream, approximately 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** * Varied amounts may be used. ** See recipe for Tostados.
Yield: 4 servings 2 large, ripe avacados, peeled Chopped green chile* and pitted 1 1/2 teaspoons lime juice 1 tomato, minced 1/4 teaspoon garlic powser 1-2 green onions, minced 1/2 teaspoon salt 1. Mash avocados and mix with remaining ingredients. 2. Serve with tostados.** * Varied amounts may be used. ** See recipe for Tostados.
Yield: Approximately 3-4 dozen Total Frying Time: 10-25 Temperature: Medium-High minutes Freezes Well Shortening 1 cup chopped raisins 1 egg 1 1/2 teaspoons allspice 2 pounds beef or pork, boiled and 1 teaspoon salt ground 1 cup chopped green chile* 1 1/2 cups brown sugar 1 cup flour 1. Heat 2-inches of shortening in a heavy pan on medium-high heat. 2. Beat egg and milk in a small mixing bowl. Set aside. 3. Combine meat, sugar, raisins, allspice, salt, and chile with 2 tablespoons of egg mixture. 4. Form mixture into 1/2-inch balls. Dip balls into remaining egg mixture and roll in flour. 5. Fry sweet chile meat balls in hot shortening until golden. Drain on absorbent towels. * Varied amounts may be used.
Yield: Approximately Baking Time: 10-12 minutes 2 1/2 dozen Freeze Well Temperature: Medium, 450°ree;F Pastry for 9-inch, double crust pie 3 tablespoons sour cream 5-6 ounces chorizo (Mexican Sausage) 2 tablespoons chopped green chile* 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 tunovers with tines of a fork. 5. Place empanaditas on an ungreased baking sheet and bake in a 450°ree;F oven for 10-12 minutes or until golden. * Varied amounts may be used.
Yield: 6-8 servings 1 tablespoon salt 1-2 pounds jicama, peeled 1/4 teasoppn Red Chile Powder* and thinly sliced 1 lime, cut in wedges 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. * See recipe for Red Chile Powder. Varied amounts may be used.
© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.
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