Platos Principales (Main Dishes)

Enchiladas de Queso (Flat or Rolled Cheese Tortillas)

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.

*See recipes for Corn Tortillas, Red Chile Sauce, and Green Chile Sauce.

Cacerolade Enchiladas (Enchilada Casserole)

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.

* See recipe for Corn Tortillas
**Varied amounts may be used.

Enchiladas de Pollo en Cacerola (Chicken Enchilada Casserole)

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.

* Twelve ounces of canned, drained chicken may be substituted.
** Varied amounts may be used.
*** See recipe for Corn Tortillas.

Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas)

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.

* Varied amounts may be used.
** See recipe for Corn Tortillas.

Chimichangas de Pollo (Chicken-filled, Fried Tortillas)

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.

* Varied amounts may be used. Chopped green chile may be substituted.
** Thin, commercial flour tortillas are easier to roll. Tortillas must be warmed in order to roll them without tearing.
*** See recipe for Flour Tortillas and Guacamole.

Chilaquiles (Tortilla Casserole)

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.

* See recipe for Corn Tortillas and Basic Red Chile Sauce.

Burritos de Frijol (Pinto-bean-filled Tortillas)

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.

* For beef burritos, 1 pound cooked ground beef or pork may be substituted. Chicharrones** may also be used.
** See recipes for Flour Tortillas, Red Chile Sauce, Green Chile Sauce, and Chicharrones.

Chiles Rellenos (Stuffed Green Chiles)

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.

* See recipes for Red Chile Sauce, or Green Chile Sauce.

Batido para Chile Rellenos (Batter for Stuffed Green Chiles)

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.

Chiles Rellenos Norte Nuevo Mexicanos (Northern New Mexico-style Stuffed Green Chiles)

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.

* Varied amounts may be used.

Tamales (Chile, Meat, Cornmeal-filled Corn Husks)

Yield: 5-6 dozen                    Steaming Time: 45 minutes
Freezes Well

Corn Husks                          Masa*
Water                               Chile con Carne para Tamales*
* Recipes below.

Assembling 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.)

* Varied amounts may be used.

Masa(Cornmeal Mixture)

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.

* Six cups commercially prepared masa may be substituted and the water omitted. Masa Harina is available in the cereal section of most grocery stores.

Chile Con Carne Para Tamales (Chile-Meat Filling)

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.

* See Red Chile Powder recipe. Varied amounts may be used.

Cacerola de Tamales (Chile, Meat, Cornmeal Casserole)

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.

* Varied amounts may be used.

Tacos (Filled, Fried Tortillas)

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.

* See recipes for Red Chile Salsa, Green Chile Salsa , and Corn Tortillas. Commercially prepared taco shells may be substituted for tortillas.

Chalupas (Filled Tortilla Boats)

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.

* See recipes for Red Chile Salsa, Green Chile Salsa, Corn Tortillas, Frijoles Refritos, and Guacamole. Prepared taco sauces may be substituted for red or green salsa.

Chile Con Carne (Chile with Meat)

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.

Tostadas Compuestas (Chile, Meat-filled Tortilla Boats)

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.

Carne Adovada (Marinated Pork)

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.

Guisado de Chicos (Dried-corn Stew)

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.

Posole (Hominy Stew)

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.
** Posole corn is marketed dry or prepared.
** Varied amounts may be used.
**** If desired, omit chile pods and serve with Red Chile Sauce or Green Chile Sauce.

Guisado de Chile Verde (Green Chile Stew)

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.

Pastel de Chile Verde (Green Chile Pie)

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.

Huevos Rancheros (Ranch-style Eggs)

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.
** See Corn Tortillas recipe.

Sopaipillas Rellenas (Stuffed Sopaipillas)

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.

Puerco Asado Del Rio Grande (Rio Grande Pork Roast)

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.

Costillas Del Sudoeste (Southwest Spareribs)

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.

Chicharrones (Cracklings)

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.

Menudo (Tripe Stew)

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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Last modified on September 14, 1995.
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