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Yield: 4 servings Heating Time: Approximately
Temperature: Medium-High 15 minutes
350°F Freezes Well
12 corn tortillas* 2 onions chopped
Shortening 2 cups coarsely chopped
4 cups Red or Green Chile lettuce (optional)
sauce*
3 cups grated sharp cheddar cheese
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.
NOTE: Traditionally, enchiladas are topped with a fried or poached
egg before serving.
Yield: 4 servings Baking Time: 25-30 minutes Temperature: Medium-High Freezes Well Medium, Low, 350°F 1 pound precessed 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 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. NOTE: Two cups of pinto beans may be included.
Yield: 4 servings Baking Time: 25-30 minutes Temperature: Medium-High Freezes Well 350°F 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 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.
Yield: 3 servings Heating time: Approximately Temperature: Medium-high 15 minutes Medium, 350°F 3 cups chicken broth 9 Corn Tortillas** 3 tablespoons flour 2 cups grated sharp cheddar 1 cup cooked chicken cheese 1 cup chopped green chile* 1 medium onion, chopped 1/2 teaspoon garlic salt 2 cups sour cream Shortening 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. NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.
Yield: 8 servings Total Cooking Time: Temperature: Medium-High, Approximately 1 hour Medium, Low 45 minutes. 1 3 1/2 pound whole chicken 1/4 teaspoon crushed leaf 6 cups water oregano 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, Shortening peeled 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) 1 garlic clove, minced Shredded lettuce (optional) 1 large tomato, cored and diced Tomato sedges (optional) 1 jalapeño chile* 1 teaspoon salt 1/8 teaspoon black pepper 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 1 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.
Yield: 4 servings Cooking Time: 20-25 minutes Temperature: Medium-High, Medium, Low Shortening 1 recipe Basic Red Chile Sauce* 6 Corn Tortillas* 1/2 pound Monterey Jack 1/4 cup shortening cheese, cubed 1/2 cup chopped onion 3/4 cup sliced Mexican chorizos 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.
Yield: 6 burritos Heating Time: Approximately Temperature: Medium, 350°F Freezes Well 1 teaspoon shortening 2 cups grated sharp cheddar 2 cups cooked, mashed, pinto cheese beans* 2-4 cups Red or Green Chile 1/4 teaspoon garlic powder Sauce** 6 Flour Tortillas** Shredded lettuce (optional) 2 green onions, finely chopped 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.
Yield: 6 servings Frying Time: Approximately Temperature: Medium-High 5-10 minutes Freezes well (May be frozen after frying). Shortening Batter for Stuffed Green 12 large, peeled, whole green Chile (see below) chiles with stems Red or Green Chile Sauce* 1 pound sharp cheddar cheese, cut into strips 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.
Yield: Enough for 12 chiles 1 cup flour 3/4 cup cornmeal 1 teaspoon baking powder 1 cup milk, approximately, 1/2 teaspoon salt more may be added for smooth 2 eggs, slightly beaten batter 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.
Yield: 4 servings Cooking Time: 20 minutes
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
3/4 teaspoon salt removed
1/4 teaspoon garlic powder 1/4 pound sharp cheddar cheese
1/4 teaspoon oregano.
1. Fry ground beef and onion in a medium-sized skillet at medium
heat unti 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.
NOTE: Before serving, may be placed in a 350°F oven until
the cheese is melted.
Yield: 5-6 dozen Steaming Time: 45 minutes Freezes Well Corn Husks Masa* Water Chile con Carne para Tamales** Recipes below.
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.)
Yield: Filling for 5-6 dozen tamales 6 cups masa harina* 2 cups lard 3 1/2 cups warm water, 2 teaspoons salt approximately 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.
Yield: Approximately 6 cups Cooking Time: Approximately Temperature: Medium 45 minutes 1 1/2 pounds beef or pork, 2 cups meat broth stewed and shredded 1/2 teaspoon salt 2 tablespoons lard 1/8 teaspoon oregano 1 tablespoon flour 1/4 teaspoon comino 1/2 cup Red Chile Powder* 1/2 teaspoon garlic salt 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.
Yield: 12 servings Baking Time: 20 minutes Temperature: Medium, 35o°F Freezes Well 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 1 clove garlic, minced cheddar cheese 2 cups canned tomatoes 1 cup plus 2 tablespoons 1/2 cup chopped ripe olives cornmeal 2 tablespoons chopped green 3 cups water chile* 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.
Yield: 12 tacos Total Frying Time: Temperature: Medium-High, Approximately 45 minutes Medium 12 Corn Tortillas* 2 tomatoes, chopped Shortening 3 cups grated sharp cheddar 1 pound ground beef cheese 3/4 teaspoon garlic salt 2 cups shredded lettuce 1 medium onion, chopped Red or Green Chile Salsa* 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 bef 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.
Yield: 12 chalupas Heating Time: Approximately Temperature: Medium-High 10 minutes 35o°F Shortening 2 cups grated sharp cheddar 12 Corn Tortillas* cheese Salt 1 1/2 cups shredded lettuce 3 cups Frijoles Refritos * 2 tomatoes, chopped 2 cups Red or Green Salsa* 1 1/2 cups Guacamole 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.
Yield: 3-4 servings Cooking Time: Approximately Temperature: Medium, Low 30 minutes Freezes Well 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 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.* Varied amounts may be used. **See recipe for Red Chile Powder. Various amounts may be used.
Yield: 3-6 servings Total Frying Time: Temperatue: Medium-High Approximately 5-10 minutes Shortening 2 cups shredded lettuce 6 Corn Tortillas* 2 tomatoes, chopped 3 cups Chile Con Carne* 1 1/2 cups grated sharp 1/2 cup chopped green onions cheddar cheese 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 ogbject. (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.* See recipes for Corn Tortillas, and Chile Con Carne.
Yield: 10 servings Roasting Time: 40-60 minutes Temperature: 350°F Freezes Well 4 cloves garlic 2 recipes Chile Caribe* 1 tablespoon salt 5 pounds lean pork steaks 1 tablespoon oregano 1. Add garlic, salt, and oregano to chile caribe. 2. Place pork steaks in large, glass baking dish and pour chile caribe mixture over steaks. Cover and regrigerate for 8-24 hours. 3. Place drained, marinated steaks in a 350°F oven and roast for 40-60 minutes. Serve with heated remaining chile caribe.*See recipe for Chile Caribe.
Yield: 4-6 servings Cooking Time: 3-3 1/2 hours* Temperature: Medium, Low Freezes Well 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 1. Rinse chicos thoroughly. 2. Place 5 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 45 minutes at 15 pounds pressure.
Yield: 8-12 servings Cooking Time: 6-7 hours* Temperature: High, Medium. Low Freezes Well 1 pound prepared posole corn, 1 medium onion, chopped thoroughly rinsed** 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, 2 tablespoons salt rinsed and crumbled**** 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.
Yield: 6 servings Cooking Time: Approximately Temperature: Medium, Low 1 hour Freezes Well 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* 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.* Varied amounts may be used.
Yield: 1 10-inch pie Baking Time: Approximately Temperature: 325°F 30 minutes 8 whole green chiles 2 tablespoons cream 1/4 pound sharp cheddar 3/4 teaspoon salt cheese, cubed 1/8 teaspoon black pepper 5 eggs 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.NOTE: May be served in wedges as a main dish, or in bite-sized pieces as hors d'oeuvres.
Yield: 3-6 servings Cooking Time: 10 minutes
Temperature: Medium-High,
Medium, Low
1 tablespoon maragarine 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
2 medium tomatoes, chopped cheddar cheese
1/2 teaspoon garlic salt Shredded lettuce
1/4 teasoppn salt (optional)
eggs Tomato wedges (optional)
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 10 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 huevosw rancheros, place 1 or 2 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.
* Varied amounts may be used.Yield: 3-6 servings Heating Time: 15 minutes Temperature: 350°F 6 4-inch square sopaipillas* 2 cups Red or Green Chile 1 1/2 cups Frijoles Refritos* Sauce* and/or cooked ground beef Shredded lettuce (optional) 1 medium onion, chopped Tomato wedges (optional) 1 1/2 cup grated sharp cheddar cheese 1. Cut a slit along one side of each sopaipilla with a sharp knife. 2. Fill sopaipillas with Frijoles Refritos and/or ground beef, onion, and cheese. 3. Place sopaipillas in individual dinner plates and top with chile sauce. 4. Place in 350°F oven for 15 minutes, or until cheese is melted. Garnish with lettuce and tomato wedges.* See recipes for Sopaipillas, Frijoles Refritos, Red Chile Sauce, and Green Chile Sauce.
Yield: 8-10 servings Roasting Time: 35-40 minutes Temperature: Low, 325°F per pound Freezes Well 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 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.
Yield: 3-4 servings Roasting Time: Approximately Temperature: 350°F 1 hour 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 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 1 hour, or until done.*See recipe for Red Chile Sauce.
Yield: 1 1/2 cups Freezes Well Temperature: Medium 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.
Uield: 2-3 servings Cooking Time:Appproximately Temperature: Medium, Low 1 1/2 hours 2 pounds tripe 2 tablespoons chopped onions Water 2 tablespoons flour 2 tablespoons shortening 1/8 teaspoon garlic salt 2 eggs, separated 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 liqued from tripe and garlic salt to egg mixture and simmer at low heat for 5-10 minutes.
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© 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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