Taos A to Z Excerpt: Serape

A long blanket-like shawl, often brightly colored and fringed at the ends, worn especially by Mexican and Southwest Indian men. ~Aimee

Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z

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!

The Museums of Taos, New Mexico: A Taos Unlimited Blog Series, Part 5

This is the fifth in a series of blog entries about the museums in Taos and the surrounding area.

The Harwood Museum of Art (University of New Mexico)
The second oldest art museum in the state was founded by Elizabeth Harwood in 1923 in memory of her husband, Burt. Operated by the University of New Mexico, the collection celebrates the rich multicultural heritage of the community and commemorates Taos’ role in the development of seminal American art. Seven galleries display works from the 19th century to the present, including paintings by world-renowned artist Agnes Martin. Changing exhibits feature contemporary works by artists from Taos and elsewhere.

To read about the other museums in Taos, New Mexico, visit the Museums section on Taos Unlimited

Taos A to Z Excerpt: Fringe

Definition: “An ornamental border of threads left loose or formed into tassels or twists, used to edge clothing or material.” Fringe originates in the ends of the warp, projecting beyond the woven fabric, but many times it is made separately and sewn on, consisting sometimes of projecting ends, twisted or plaited together, and sometimes of loose threads of wool, silk, and linen; or in the case of Western wear, narrow strips of leather. Commonly found on Western-style leather coats, jackets, pants, boots, and handbags, fringe adds that extra special “cowboy” touch to both vintage and contemporary Southwestern apparel. ~Jean

Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z

Tomorrow is... National Taco Day

I love tacos, and tomorrow is National Taco Day. Lots of fast food and eat in restaurants give away free tacos to celebrate and call attention to this tasty  and classic Mexican food treat.

Most people who celebrate this holiday do so by hosting taco parties or setting up taco building buffets for their friends and family.

What is a taco?
A taco is a traditional Mexican dish composed of a maize or wheat tortilla folded or rolled around a filling. The fact that a taco can be filled with practically any meat, fish, shellfish, vegetable, and cheese allows for great versatility and variety. A taco is generally eaten out of hand, without the aid of utensils, and is often accompanied by a garnish such as salsa and vegetables like onion, cabbage, tomato, and lettuce.

Taco History
The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Diaz del Castillo documented the first taco feast enjoyed by Europeans which Hernan Cortes arranged for his captains in Coyoacan. Note, however, that the native Nahuatl name for the flat corn bread used was “tlaxcalli.” The Spanish give it the name “tortilla.”

So get out there and enjoy some tacos!

Taos A to Z Excerpt: Ristra

 

A method of hanging chiles, garlic and other foodstuffs on a string for drying and storage. They are commonly used for decoration inside and outside adobe houses in Taos and Santa Fe. New Mexican legend has it that hanging a ristra outside your home brings good luck. ~Aimee

Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z

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

High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 4

Juniper Trees
Juniper is a coniferous plant of the cypress family, with more than 50 varieties ranging all the way from the arctic to tropical Africa. This 25- to 50-foot tree is common in the Southwest, where it causes severe allergic reactions in much of the population during late winter and early spring when it is in flower. Juniper berries are actually a modified pine cone, with fleshy scales that merge together to form an outer skin over the seed, giving it a berry-like appearance. The berries start out green, ripening into a blue, purple or nearly black color in 10 to 18 months, depending on the variety. Trees will typically contain berries at all stages of the ripening process.

 

Juniper is durable, adaptable and tolerates extremes of both heat and cold, making it a commonly used element in landscaping. This versatile plant includes tall tree, bushy, and creeping ground cover varieties. The trees are also some of the most popular species chosen for bonsai.

With the exception of a few juniper species, specimens have two types of leaves. Seedlings and occasional twigs of mature trees have needle-like leaves, while the mature plants produce tiny, overlapping, scaly leaves.

Several species of butterfly larvae feed exclusively on juniper, including the Juniper Carpet, Juniper Pug and Pine Beauty.

While highly toxic, juniper berries are used for medicinal purposes, in cooking and for other flavorings. Perhaps the best known use of these highly aromatic berries is the use of green berries in the flavoring of gin, which explains the particularly bad hangover that overindulgence in gin produces. In addition, the beautiful ripe blue to purple-black berries are used in numerous culinary applications, including a sauce for game meats, such as quail, pheasant, rabbit, boar, and venison. Juniper berries are typically used in Norwegian and Swedish dishes, and sometimes in German, Austrian, Czech, and Hungarian cuisine, often to flavor roasts. Northern Italian cuisine sometimes incorporates juniper berries, as well. While thought of mostly as a flavoring for the game meats and fowl, juniper berries also complement pork and beef dishes. Their pungent, piney flavor is particularly suited to marinades and sauces with black pepper, garlic, sage, thyme, or rosemary.

Juniper berries have diuretic, anti-inflammatory and antiseptic properties, and are used medicinally to treat a wide range of ailments, including asthma, arthritis, rheumatism, and to hasten childbirth. An infusion of juniper berries can be used as a topical antiseptic to treat wounds, acne and other skin disorders, including growths. The antiseptic action of juniper moves through the body, disinfecting the digestive system, relieving ulcers, colitis and urinary infections. It also removes uric acid from the body, relieving gout and kidney disease. High in natural insulin, juniper was used by certain Indian tribes to treat diabetes, as a contraceptive, and as an appetite suppressant in times of hunger or famine. A folk tale reported in Rodale’s Illustrated Encyclopedia of Herbs mentions more esoteric uses for juniper: “The plant’s pungent aroma has long recommended it for driving away evil spirits and disease. Legend has it that juniper planted beside the front door will keep out witches; the only way for a witch to get past the plant was by correctly counting its needles.”

See more about Northern New Mexico Plants & Wildlife on Taos Unlimited

Taos A to Z Excerpt: Chamisa

Chamisa (also known as Rabbitbush) is a member of the Asteraceae family. It is a deciduous shrub, similar to sagebrush with a native range in the arid Western United States and Mexico. It is a shrubby, 12- to 90-inch perennial, producing pungent-smelling, golden-yellow flowers in late summer and early fall. Chamisa is seen literally everywhere in Northern New Mexico and is synonymous with the landscape of both Santa Fe and Taos. Chamisa is a significant source of food for browsing wildlife on winter ranges. Dense stands of chamisa often grow on poorly managed rangelands, in disturbed areas along roadways, and on abandoned agricultural property. It is, however, locally prized as a xeriscape plant that needs little care or specific watering. It thrives in a wide range of coarse, alkaline soils that are common to desert environments. Pruning the shrub back to several inches in early spring, before new growth begins, may help improve its ornamental value. I love chamisa! ~Jean

Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z

A Question of Taste: Chile Roasting Season

The New Mexico State Bird is the roadrunner. This little fellow is quite an amazing creature. One would expect that any flightless bird might become dinner for a rattlesnake, but the fact is that roadrunners kill and eat rattlesnakes. They are so fast, that they can pick a rattlesnake up by its tail and slam its head on the ground before the snake has a chance to strike. Quite a feat, I would say, and one which earns a real feast.

Which brings us to the New Mexico State Question. Now most states don’t have a state question, but this one is asked so frequently, the legislature had no choice but to adopt it. The question we would now ask the roadrunner is, “Red, or green?” No, we are not checking to see if the roadrunner is color blind, we are asking him what kind of chile he wants with that rattlesnake. And why not? New Mexicans put chile on almost everything.

Chile Rellenos are whole green chiles with eggs. Green chiles are heaped onto omelettes, burritos (of course!) and meats of all kinds, added to soups and stews, and in New Mexico, even McDonald's offers a chile burger. I once had a roommate who put green chile in tuna salad! Now red chiles are served as a sauce, and are not chunky like green chile. Contrary to popular opinion, red chile is not necessarily hotter than green, and in fact, the hottest chile pepper is green. In the mood for a mixture? Then your answer to the state question is “Christmas!”

The average New Mexican probably has a freezer loaded with chiles, or buys any of numerous brands of green chile refrigerated or frozen. And in their pantry is generally a variety of chile sauces. My favorite is chipotle, made from jalapenos specially roasted to develop a delicious smokey flavor. And then there's the hardcore chile addict, who has a year’s stash of the peppers roasted fresh annually.

Throughout New Mexico, supermarket parking lots are turned into chile roasting stations after the chile harvest. Green chiles are purchased in large burlap bags, and the chile lover takes his or her place in line to wait for their batch to be roasted. The aroma of chiles roasting can be smelled blocks from any supermarket, and for those who live in New Mexico towns, it is a constant for several weeks.

I remember sitting in a Taos supermarket parking lot a couple of years ago, waiting for my cousin to finish her shopping. I was parked just next to the chile roasting “paddock,” watching the ritual, and listening to the sounds of the tumbling chile roaster. Now, my cousin loves chile, but does not have enough room in her freezer to store it in such quantity, so freshly roasted, still-sweating chiles are generally not a staple at her house.

As a woman walked by with her chile stash, I asked her if they perhaps sold any smaller batches, explaining my cousin’s situation to her. Well, this kind soul became my cousin’s “Chile Angel,” offering to sell me a couple of gallon zip lock bags of the still-warm peppers for $2.00. I jumped at the chance, knowing I would be rewarded with a big smile on my cousin’s face when I told her the news. She made those chiles last (it was an amount that she could freeze), enjoying them in numerous dishes for most of the following year.

The subject of chile brings up so many questions, I’m going to write about them in ongoing blog entries... sort of a running FAQ. In the meantime, it’s time to make cornbread and chipotle pinto beans. ~Aimee