Recipe of the Month: New Mexican Pinto Bean Soup

Ingredients:

1-1/2 cups dry pinto beans, rinsed and soaked overnight
1 tbsp. olive oil
1 teaspoon cumin seeds
1 tbsp garlic, finely minced
2 cups onions, coarsely chopped
1 large red bell pepper, diced
1-1/2 to 2 cups of fresh or well drained canned corn
1-1/2 teaspoon of dried Mexican oregano
1 dried chipotle pepper, stemmed, seeded and cut into small pieces
4 cups of boiling water or stock

2 tablespoons tomato paste
1/2 cup fresh cilantro, finely chopped
1 to 2 tbsp. of freshly squeezed lime juice
1 ripe avocado, diced or sliced
1 teaspoon of salt
Pepper to taste

Directions:

Drain and rinse the beans. Heat the oil in a pressure cooker and add the cumin seed. Give them a quick stir and add the garlic and let it brown.

Add the onion and bell pepper and saute for 1 minute. Add the beans, corn, oregano, chipotle, and water or stock.

Lock the lid and bring the pressure cooker to high. When high pressure is reached, lower the heat enough to maintain the pressure and cook for 8 minutes.

Release the pressure and remove the lid, pointing the lid away to release any excess steam. With a slotted spoon transfer 1 cup of the beans to a blender and puree with the tomato paste. Add back to the soup. Add cilantro, lime juice, avocado, salt, and pepper.

Enjoy!

Recipe of the Month: Chile Cheese Bread

Ingredients:

3 cups unbleached bread flour
1/2 teaspoon active dry yeast
1 tbsp. brown sugar
1-1/2 teaspoons salt
1 tbsp. oil
1/2 to 1 teaspoon red chile flakes, to taste
   
10 oz. flat beer
4 oz. grated sharp cheddar cheese
4 oz. grated Monterey Jack cheese

Directions:

Warm beer over low heat to 110° to 115° F. Transfer to large mixing bowl, add sugar and yeast. Cover bowl and place bowl in oven over pilot light to keep warm.

Proof the yeast: Let stand approximately 10 minutes. Foam should appear on top of the mixture. If any yeast granules are still present, return to the oven for another 5 to 10 minutes.

Once yeast is proofed, add the oil to the mixture. Gradually stir in flour and salt, mixing until dough becomes firm enough to knead. Turn dough out onto a lightly floured surface. Start adding cheese and red chile flakes, working them evenly into the dough as you knead.

When the cheese and red chile flakes have been incorporated into the dough, knead another 10 minutes, until smooth and elastic. Add small amounts of flour to the surface of the dough if it begins to stick. Note: Depending on the humidity and your altitude, you may need to use a little more flour.

Form the dough into a ball and place in a lightly oiled bowl. Cover with moist towel and set in a moderately cool place to rise slowly.

Note: Setting dough to rise in a warm place causes the dough to rise too quickly. This produces a bread with uneven, open texture and undeveloped flavor. I prefer to let dough rise in a cool place for several hours. This produces an evenly textured, deliciously flavored bread. The difference is remarkable!

Let rise for 2 hours or more, until the dough has doubled in size and does not spring back when pressed. Turn the dough out and knead briefly. Set aside to rise again. When dough has doubled in size again, turn it out, knead briefly and form into a round or oblong loaf. (You can also bake this bread in a cloche, which gives your bread the flavor and texture of having been baked in a brick oven.)

Place on a baking sheet or baking stone. Slash the top of the loaf. Bake at 350° for approximately 50 minutes until loaf is nicely browned and hollow sounding when tapped on the bottom. Remove loaf to cooling rack. Let cool almost completely before slicing, and completely before storing.

Enjoy!

For Authentic New Mexico Chile visit the Taos Unlimited Food Section

Recipe of the Month: Roast Pork with Sweet and Sour Chile Cilantro Sauce

Ingredients:

Pork Roast
1/3 cup coriander seeds
1-1/2 cups fine dry bread crumbs
1/2 cup extra virgin olive oil
1 teaspoon cracked black pepper
3/4 teaspoon salt
3 lb. center-cut boneless pork loin roast, butterflied

Chile Cilantro Sauce
1 red bell pepper, cut into 1/2-inch pieces
1/2 cup caribe (crushed New Mexico red chile flakes)
1 cup honey
1/2 cup fresh lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro

Directions:

Pork Loin
Preheat oven to 400°F. Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.

Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.

Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F (approximately 1 to 1-1/4 hours more). Let pork stand, loosely covered for 10 minutes.

Make sauce while pork roasts:
Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened or about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.

Slice pork and serve with sauce.

Note: Sauce (without cilantro) may be made two days ahead and chilled, covered. Heat over low heat until warm and stir in cilantro.

Enjoy!

For Authentic New Mexico Chile visit the Taos Unlimited Food Section

Recipe of the Month: Christmas Chile Jellies

 

The New Mexico state question is “Red or green?” Chile, that is. And if you want both, you enjoy your tamales “Christmas” style. It is only fitting that Christmas gift chile jelly should be Christmas style as well.

Ingredients:

For Green Chile Jelly:
1 tbsp. (medium to hot, to taste) green chiles, chopped
1 cup mild green chilies, diced
1 medium green bell pepper, diced
1-1/4 cup white wine vinegar
5 cups jam sugar
1 ounce liquid pectin

For Red Chile Jelly:
3 red bell peppers, diced
2 cups of jam sugar
6 medium to hot red chilies
1/2 cup white wine vinegar
1 ounce liquid pectin

Directions:

Combine the chiles and pepper with the vinegar in a food processor. Process until pureed (about 3 minutes). Transfer the puree and sugar to a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, then add the pectin.

Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes. As it cools, the jelly will begin to thicken. Pour it into clean, sterilized 8-oz. jars, leaving a 1/4” space at the top. Seal as desired.

Enjoy!

Purchase fresh or frozen flame-roasted New Mexico chiles

Recipe of the Month: Turkey Sweet Potato Stew

Ingredients:

1 cup diced onion
1 tbsp. olive oil
1 medium diced sweet potato
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground chipotle powder (or to taste)
 2 cups turkey broth
1 can black beans, drained and rinsed
4 oz. chopped green chile
1 cup diced turkey
1/8 cup lime juice
Salt and fresh ground black pepper to taste

Directions:

Heat olive oil in heavy soup pot, add onions and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, black beans, chilies, and broth, then bring to a boil. Lower heat to a simmer, and simmer until the sweet potatoes are tender (about 30 minutes), stirring a few times.

Add diced turkey and simmer 10 to 15 minutes more. (If using leftover Thanksgiving turkey, just heat through). Stir in lime juice, season with salt and pepper, garnish as desired, and serve.

Enjoy!

Recipe of the Month: Pumpkin Empanadas

Ingredients:

For the Filling:
1 (15-oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)

For the Dough:
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2-oz.) packages dry yeast (4-1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening

Directions:

Preheat oven to 350 degrees. Mix filling ingredients together and set aside.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and mix, then gradually blend in remaining flour.

Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Place about 1-1/2 tbsp. of pumpkin filling in the center of each circle, fold over and seal the edges.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).

Enjoy!

Recipe of the Month: Chile Rellenos

 

Ingredients:

6 Fresh green chiles of a mild variety such as Ancho, Pablano or Anaheim
1/2 pound Queso Blanco or Monterey Jack cheese, shredded
(shredded spiced chicken may be used with or instead of the cheese)
1/4 cup flour
6 raw eggs (separated)
2 cups salsa verde and/or 2 cups Homestyle Salsa
1 cup vegetable oil, plus oil to coat chiles
Salt to taste   

Directions:

Rinse the chiles. Preheat oven to broil.

Coat chiles evenly with vegetable oil. Do not use olive oil, as it has a low smoke point. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

Keep a close watch on the chiles. When the skins start to char and turn black in places, take the chiles out and flip them over. When both sides are fairly evenly charred, remove them from the oven.

Place chiles in a paper bag, roll the tip closed, and allow the chiles to steam. After a few minutes, check the skins. When the skin comes off easily, peel the chiles.

When the peppers are cool enough to handle, slit each pepper lengthwise. You may remove the stem or cut around it according to your preference. Remove the seeds and pulp, and with the back of your knife, gently scrape off any stray seeds which remain.

Fill the chiles. Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.

Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together. Once the chiles are stuffed, you can set them aside for a few minutes or a few hours in the refrigerator.

Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir to a thick paste.

Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve immediately.

Enjoy!

Purchase fresh or frozen flame-roasted New Mexico chiles

Recipe of the Month: Fish Tacos

 

Taco Ingredients:

2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tbsp. fresh lime juice, divided
3 tbsp. fresh orange juice
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 pound tilapia, striped bass, or sturgeon fillets
Coarse ground salt
1 cup mayonnaise
1 tbsp. milk
Corn tortillas
2 avocados, peeled, pitted, and sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Directions:

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11 x 7 x 2 inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and the remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, the remaining 1 cup chopped onion, the remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Salsa Verde Ingredients:

2 large fresh Anaheim or other mild chiles
1/2 pound tomatillos, husked, rinsed, and diced
1-1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chile, stemmed, and seeded
1 large garlic clove
1/4 cup fresh cilantro leaves (firmly packed)
1 tbsp. whipping cream
1 tbsp. fresh lime juice (optional)

Directions:

Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Combine tomatillos, broth, green onions, serrano chile, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1-2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chiles, cilantro and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired.

Enjoy!

Find New Mexico grown, fresh roasted, frozen and prepared chiles

Recipe of the Month: Chilled Avocado Soup

Ingredients:

3 tbsp. and 1 tbsp. olive oil (used separately in preparation)
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
1 cup canned corn kernels, well drained
1/4 teaspoon sweet smoked paprika
1 thinly sliced cucumber
1 shaved green onion

Directions:

Heat 3 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and garlic, and cook until slightly soft, about 2 minutes.

Season with salt, to taste. Remove from the heat and set aside to cool.

Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.

In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels, paprika, and 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally.

Remove from the heat and garnish each serving of soup with cucumber slices, sour cream, pan-roasted corn, and shaved green onions.

Enjoy!

Recipe of the Month: Southwestern Salad Bowl

Ingredients:

Mixed Greens
Handful of grape tomatoes
2 green onions, sliced
2 small baby bell peppers, red, yellow or orange, diced
1/2 cup black beans
1/2 cup fresh sweet corn kernels
1 tbsp. toasted pumpkin or sunflower seeds
1 ripe avocado, diced
2 tbsp. grated cotija cheese
A handful of tortilla strips

Directions:

Toss with Cilantro Lime Vinaigrette

1/2 cup virgin olive oil
1 tbsp. cider or rice vinegar    
1 tbsp. balsamic vinegar
1 tbsp. fresh lime juice
Dash chipotle sauce
1 clove garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon oregano
Salt and pepper to taste

Enjoy!

Recipe of the Month: Black Bean and Chipotle Salsa

Ingredients:

4 cups ripe chopped tomatoes
1 16-oz. can of black beans, rinsed and well drained
1/2 cup fresh, frozen or canned sweet corn, well drained
2 cloves garlic
3 tablespoons chopped chipotles in adobo sauce
1 teaspoon fire-roasted jalapenos (optional)
1 cup chopped red onion
1/4 cup chopped cilantro
1 tablespoon chopped fresh parsley
3 to 4 tablespoons lime juice
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

Directions:

Heat the olive oil, add the corn, and salt to taste. Roast on medium high heat until corn starts crackling. NOTE: If using fresh corn, move onto step two and add the corn last.

Turn the heat down to medium low. Add the minced garlic and sauté just until aromatic, do not brown the garlic.

Add half the chopped tomatoes. Sauté a few minutes until the tomatoes have cooked down to half their volume, remove from heat.

Add the remaining ingredients. Season with salt and pepper.

Stir and cover. Let stand 30 minutes or refrigerate before serving.

Enjoy!

Recipe of the Month: Buttermilk Scones with Dark Chocolate Chunks and Pine Nuts

 

Pine Nuts, known as Piñon in New Mexico, is a nut which is harvested from the cones produced by the “State Tree” of the same name. These small, nearly conical shaped nuts are prized for their subtle piney and buttery flavor. Pine nuts from New Mexico trees have a richer butter flavor than those in neighboring states, but can be hard to come by, as New Mexico weather does not always cooperate to produce a harvest.

Ingredients:

2 cups unbleached flour
1/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
2/3 cup buttermilk
1/3 cup dark chocolate chunks
1/3 cup pine nuts, roasted on a baking sheet at 200 degrees until JUST golden

Cooking Directions:

Preheat the oven to 425°.

In a medium size bowl, sift together the flour, baking soda, cream of tartar, sugar and salt.

Cut the butter into the flour mixture with a pastry cutter until it resembles coarse breadcrumbs.

Mix in the chocolate chunks and pine nuts evenly.

Add the buttermilk and stir just enough to moisten the dough, leaving small pockets of crumbled flour and butter unmixed. (DO NOT overmix. This, and a very hot oven, is the secret to great quick breads, scones and biscuits.)

Knead the dough 4 to 5 times and pat into a circle about 1-1/2 inches thick. Place the scones on a lightly floured baking sheet.

Bake for about 15 minutes until golden in color.

Cool a few minutes on a wire rack, otherwise the scones will crumble when you cut them. Serve with butter or whipped cream.

Enjoy!

Have delicious pine nuts and dried fruit from Root Family Farms delivered right to your door!

Recipe of the Month: Green Chile Stew

Ingredients:

3 tbsp. olive oil
2 lbs. cubed pork stew meat
1-1/2 large yellow onion, diced
5 cloves garlic, minced
3 cups chopped, roasted green chiles
1 can diced tomatoes with juice (14-1/2 ounces)
2 yellow squash, cut in 1-inch cubes
1 cup fresh steamed, or frozen corn kernels
1 can pinto beans, drained (16 ounces)
1 cup tomatillo salsa
6 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground clove
salt and pepper to taste

Cooking Directions:

Heat the olive oil in a large soup pot over medium-high heat. Season the pork with salt, pepper, paprika and chile powder, and add to pot. Cook until well-browned on all sides.

Remove browned pork and set aside. Lower heat to medium, and stir in the onion, garlic and squash. Cook and stir until the onion is soft and clear.

Return the pork to the pot, and stir in the green chiles, corn, diced tomatoes with juice, tomatillo salsa, and chicken broth. Add oregano and ground clove.

Raise heat to medium-high, and quickly bring a boil, then reduce heat to low, cover, and simmer 30 minutes.

After 30 minutes, spoon off 2 cups of the soup, making certain it contains NO pork pieces, and pour into a blender.

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot.

This is a good way to thicken the stew and eliminate some of the chunkier pieces.

Continue to simmer at least 30 minutes to one hour more, stirring occasionally, until the pork is very tender.

Serve with rice, beans and corn tortillas.

Enjoy!

Buy authentic New Mexico Green and Red Chile, Chile Sauces, and Salsas

Recipe of the Month: Green Chile Cornbread

Ingredients:

* 1 cup plus 2 tbsp. cornmeal
* 1 cup all purpose flour
* 1-1/2 teaspoons salt
* 1 teaspoon baking soda
* 1 tbsp. baking powder
* 1/4 cup sugar
* 1/2 cup (1 stick) softened unsalted butter
* 1/2 cup sour cream
* 2 eggs
* 1-3/4 cups milk
* 2 cups of chopped, roasted green chiles or 2 7-oz. cans of chopped green chiles
* 1 cup corn

Additions:

For an especially savory bread, add 3 slices bacon crumbled and 1 cup grated cheddar cheese.

Cooking Directions:

Preheat oven to 400°F. Grease an 8 x 12 inch baking dish or a 10” to 12" cast iron skillet.

In a large bowl mix the cornmeal, flour, salt, baking powder, and baking soda.

In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture. Add the milk and the dry ingredients 1/3 at a time, alternating wet/dry. Fold in the green chiles, corn, and shredded cheese. Do not over-mix. Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a toothpick or skewer inserted into the center comes out clean. Let cool almost completely before serving.

Enjoy!