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<ANTIMG id="coverpage" src="images/cover.jpg" alt="A Taste of New Mexico Kitchens" width-obs="500" height-obs="756" /></div>
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<h1><b class="smaller">NEW MEXICO MAGAZINE’S <br/>A TASTE OF</b> <br/><span class="large"><span class="sc">New Mexico Kitchens</span></span></h1></div>
<div class="pb" id="Page_1">1</div>
<h2 id="toc" class="center">CONTENTS</h2>
<dt class="jl"><b>MAIN COURSES</b>
<br/><SPAN href="#c1">FRIJOLES</SPAN> 3
<br/><SPAN href="#c2">FRIJOLES</SPAN> 4
<br/><SPAN href="#c3">FRIJOLES REFRITOS</SPAN> 4
<br/><SPAN href="#c4">CLASSIC NEW MEXICO RED ENCHILADAS</SPAN> 5
<br/><SPAN href="#c5">GREEN CHILE ENCHILADAS</SPAN> 5
<br/><SPAN href="#c6">CHICKEN SOUR CREAM ENCHILADAS</SPAN> 6
<br/><SPAN href="#c7">POSOLE SANDOVAL</SPAN> 6
<br/><SPAN href="#c8">THE SHED’S POSOLE STEW</SPAN> 7
<br/><SPAN href="#c9">POSOLE ORTIZ</SPAN> 8
<br/><SPAN href="#c10">DELLA’S TACOS</SPAN> 8
<br/><SPAN href="#c11">CHICOS</SPAN> 9
<br/><SPAN href="#c12">QUELITES</SPAN> 9
<br/><SPAN href="#c13">CHALUPAS EL PARAGUA</SPAN> 10
<br/><SPAN href="#c14">ARROZ CON POLLO</SPAN> 10
<br/><SPAN href="#c15">CALABACITAS</SPAN> 11
<br/><SPAN href="#c16">HUEVOS RANCHEROS</SPAN> 12
<br/><SPAN href="#c17">RED CHILE BURRITOS</SPAN> 12
<br/><SPAN href="#c18">GAZPACHO NEW MEXICO</SPAN> 13
<br/><SPAN href="#c19">TAMALE PIE</SPAN> 13
<br/><SPAN href="#c20">CHILE PIE</SPAN> 14
<dt class="jl"><b>CHILE</b>
<br/><SPAN href="#c21">PREPARING FRESH CHILE</SPAN> 15
<br/><SPAN href="#c22">GREEN CHILE SAUCE</SPAN> 15
<br/><SPAN href="#c23">THE OWL BAR’S GREEN CHILE</SPAN> 15
<br/><SPAN href="#c24">GREEN CHILE STEW</SPAN> 16
<br/><SPAN href="#c25">RED CHILE SAUCE I</SPAN> 17
<br/><SPAN href="#c26">RED CHILE SAUCE II</SPAN> 17
<br/><SPAN href="#c27">SALSA</SPAN> 18
<br/><SPAN href="#c28">PUEBLO RED CHILE STEW</SPAN> 18
<br/><SPAN href="#c29">GREEN CHILE SOUFFLE</SPAN> 19
<dt class="jl"><b>FAVORITE FOODS</b>
<br/><SPAN href="#c30">TOSTADOS</SPAN> 20
<br/><SPAN href="#c31">NACHOS</SPAN> 20
<br/><SPAN href="#c32">CHILE CON QUESO</SPAN> 20
<br/><SPAN href="#c33">BILL’S GUACAMOLE</SPAN> 21
<br/><SPAN href="#c34">CHUNKY GUACAMOLE</SPAN> 21
<br/><SPAN href="#c35">ROSWELL BEAN DIP</SPAN> 22
<br/><SPAN href="#c36">AVOCADO SOUP, LAS CRUCES</SPAN> 22
<dt class="jl"><b>BREADS</b>
<br/><SPAN href="#c37">FLOUR TORTILLAS</SPAN> 23
<br/><SPAN href="#c38">QUICKIE TORTILLAS</SPAN> 23
<br/><SPAN href="#c39">SOPAIPILLAS</SPAN> 24
<br/><SPAN href="#c40">HONEY BUTTER</SPAN> 24
<br/><SPAN href="#c41">CHILE BREAD</SPAN> 24
<br/><SPAN href="#c42">NAVAJO FRY BREAD</SPAN> 25
<br/><SPAN href="#c43">BLUE CORN BREAD</SPAN> 26
<br/><SPAN href="#c44">PAN DE LA REINA</SPAN> 26
<dt class="jl"><b>DESSERTS</b>
<br/><SPAN href="#c45">EMPANADITAS</SPAN> 27
<br/><SPAN href="#c46">PINK ADOBE FRENCH APPLE PIE</SPAN> 28
<br/><SPAN href="#c47">HARD SAUCE</SPAN> 28
<br/><SPAN href="#c48">BAKED EMPANADAS</SPAN> 29
<br/><SPAN href="#c49">BISCOCHITOS</SPAN> 29
<br/><SPAN href="#c50">PIÑON COOKIES</SPAN> 30
<br/><SPAN href="#c51">PIÑON FUDGE</SPAN> 30
<dt class="jl"><b>DRINKS</b>
<br/><SPAN href="#c52">RANCHO DE CHIMAYO COCKTAIL</SPAN> 31
<br/><SPAN href="#c53">ROSALIE’S APRICOT BRANDY</SPAN> 31
<br/><SPAN href="#c54">GLOSSARY</SPAN> 32
<div class="pb" id="Page_2">2</div>
<h2><span class="small">INTRODUCTION</span></h2>
<p>New Mexican cooking is unique to New Mexico. Stacked
enchiladas topped with an egg and smothered in pungent
red sauce, tender sopaipillas, rich and meaty posole stew,
green chile, and blue corn tortillas. These dishes have
been mainstays of New Mexicans for generations, some remaining
classics and some having changed with time, but
all retaining their original essence.</p>
<p>In New Mexico Magazine’s <i>The Best from New Mexico
Kitchens</i>, we give you a big helping of good New Mexico
cooking from Indian-Spanish basics to haute cuisine. In
our second cookbook, <i>More of the Best from New Mexico
Kitchens</i>, we offer variations on classic New Mexico dishes,
forgotten favorites of the pioneers, and familiar recipes
with new twists. They range from the supremely simple to
more sophisticated versions. We have specialties from restaurants
big and small—places you may have visited yourself—and
from good cooks all over the state.</p>
<p>As a special premium for new subscribers to <b>New
Mexico Magazine</b>, we have put together <i>A Taste of New
Mexico Kitchens</i>, a small sampling of favorite New Mexican
recipes from both cookbooks. We want to share these
recipes with you—the subscribers of <b>New Mexico
Magazine</b>—with our compliments.</p>
<div class="fig">> <ANTIMG src="images/p01.jpg" alt="uncaptioned" width-obs="350" height-obs="352" /></div>
<div class="pb" id="Page_3">3</div>
<h2 id="c1"><span class="small">FRIJOLES</span></h2>
<p>One would think that a boiled bean is a boiled bean. But it’s not that
simple, of course. Each cook thinks his or her way is the best—and
only—method.</p>
<p>Those who advocate the overnight soak will do it this way: Take 2
cups of dry pinto beans, pick them over, and wash them. Cover with
cold water and soak overnight. Drain and rinse well. Put in a large
pot with about 8 cups of water and 2 tablespoons of lard. Bring to
a boil and simmer gently, covered, for about 1½ hours, then test for
tenderness. Stir in 2 teaspoons of salt. Depending on how long the
beans were soaked and how high your altitude is (the temperature
at which things boil goes down as altitude goes up), you may have
to cook the beans for up to another hour, adding more water if needed.
Serve beans, broth and all, in bowls. Top with red or green chile salsa.</p>
<p>Most people do it this way: Pick over the 2 cups of dry pinto beans
and wash them. Put beans, 8 cups of water, and 2 tablespoons of lard
in a big pot. Some folks like to add 2 cloves of garlic. Bring to a boil,
cover, and simmer for 2 hours, 2½ if you are at a high altitude. Stir
in 2 teaspoons of salt. (If you add salt too early in the cooking, your
beans will be too tough.) Continue cooking, adding water as necessary,
until beans are tender. Serve as above.</p>
<p>Another way to cook your pinto beans is in the pressure cooker. Pick
over 2 cups of dry pinto beans and wash them. Put beans, 8 cups
of water and 2 tablespoons of lard into a large pressure cooker. Bring
to a boil and boil gently for 10 minutes without the lid on. Remove
from heat, cover, and let the beans stand for about 2 hours, or until
an hour before you intend to eat. Add 2 teaspoons salt, cover and
bring the pressure up to 15 pounds. Cook for 10 minutes (15 or more
at high altitudes). Allow pressure to drop normally. Serve as above,
and think of the energy you’ve saved.</p>
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<div class="pb" id="Page_4">4</div>
<h2 id="c2"><span class="small">FRIJOLES</span></h2>
<p>This is the basic bean recipe.</p>
<div class="verse">
<p class="t0">3 cups pinto beans</p>
<p class="t0">4 quarts water</p>
<p class="t0">1 clove garlic</p>
<p class="t0">1 cup diced salt pork</p>
<p class="t0">Salt</p>
</div>
<p>Wash beans well, cover with water and soak overnight. Drain.
Put beans, water, garlic and salt pork—but not salt—in a
large heavy kettle. Cover tightly, bring to a boil, and simmer
for about 1½ hours or until the beans are tender but not
mushy. Add boiling water during the cooking if necessary and
stir occasionally. When the beans are done, remove lid, turn up
heat and cook until all liquid has been absorbed. Add salt to
taste.</p>
<h2 id="c3"><span class="small">FRIJOLES REFRITOS</span></h2>
<p>Many people think that beans are at their best on the second day,
when they are served as refried beans. <b>Philomena</b>, who has a well-known
restaurant of the same name in Los Alamos, recommends this
classic method. To 2 tablespoons bacon drippings add 2 cups day-old
cooked pinto beans. Use a potato masher for mashing and stirring
beans as they fry. When beans are thoroughly hot, add 4 cup
grated cheddar or jack cheese. Continue stirring until cheese has
melted. Serve hot. Some New Mexicans also like to fry a small minced
onion in the fat before adding the beans. Whatever method you use
the resulting dish is delicious.</p>
<div class="fig">> <ANTIMG src="images/p02.jpg" alt="uncaptioned" width-obs="300" height-obs="172" /></div>
<div class="pb" id="Page_5">5</div>
<h2 id="c4"><span class="small">CLASSIC NEW MEXICO RED ENCHILADAS</span></h2>
<div class="verse">
<p class="t0">12 blue corn tortillas</p>
<p class="t0">⅓ cup vegetable oil</p>
<p class="t0">3-4 cups red chile sauce (see <SPAN href="#Page_17">page 17</SPAN>)</p>
<p class="t0">3 cups grated longhorn cheese</p>
<p class="t0">2 small onions, minced</p>
<p class="t0">4 eggs (optional)</p>
</div>
<p>Fry tortillas in oil until soft and drain on paper towels. Heat
chile sauce. Layer tortillas on serving plates, topping each with
grated cheese and minced onions and sauce. Stack 3 per
serving plate and top with cheese and sauce. Put plates in oven
to allow cheese to melt. Meanwhile, fry eggs in remaining oil.
Top each enchilada stack with a fried egg. Serve immediately.
Serves 4.</p>
<h2 id="c5"><span class="small">GREEN CHILE ENCHILADAS</span></h2>
<div class="verse">
<p class="t0">6 blue corn tortillas</p>
<p class="t0">2 tablespoons oil</p>
<p class="t0">1 clove garlic</p>
<p class="t0">2 cups green chile sauce</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">2 cups grated longhorn or jack cheese</p>
<p class="t0">¼ cup minced onion</p>
<p class="t0">Salt to taste</p>
</div>
<p>Heat the tortillas on a hot griddle and keep warm under a tea
towel. Heat the garlic in the oil, then discard garlic. Blend flour
into oil. Stir in green chile sauce (see <SPAN href="#Page_15">page 15</SPAN> for recipe) and
heat thoroughly. If mixture is too thick, add water. Add salt to
taste. Layer tortillas with sauce, minced onion and cheese on
ovenproof plates. Sprinkle cheese on top. Place in oven to
allow cheese to melt. Serves 2. For a real New Mexico touch,
place a poached or fried egg on top. The egg has the quality of
melding all the flavors.</p>
<div class="pb" id="Page_6">6</div>
<h2 id="c6"><span class="small">CHICKEN SOUR CREAM ENCHILADAS</span></h2>
<div class="verse">
<p class="t0">12 corn tortillas</p>
<p class="t0">4 cups green chile sauce</p>
<p class="t0">3 cups minced cooked chicken</p>
<p class="t0">1 pound jack cheese, grated</p>
<p class="t0">¼ cup minced onion (optional)</p>
<p class="t0">Salt to taste</p>
<p class="t0">1 pint sour cream</p>
</div>
<p>Heat tortillas on a hot griddle and keep warm under a tea
towel. Or heat the tortillas in oil and drain well on paper
towels. Mix one cup of the chile sauce (see <SPAN href="#Page_15">page 15</SPAN> for recipe)
with the chicken. Put ¼ cup of the chicken mixture on each
tortilla and roll it up. Place in an oblong baking dish. Cover the
enchiladas with the grated cheese. Add the onion, if desired,
and salt to taste to the remaining chile sauce and pour over the
enchiladas. Bake at 350 degrees F for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes, or
until everything is hot. Serve immediately. Serves 6.</p>
<h2 id="c7"><span class="small">POSOLE SANDOVAL</span></h2>
<p>Posole is whole hominy, and in New Mexico it is cooked with pork
into a thick stew. The first time you taste it, you may be unimpressed.
The second time, well, you think that perhaps another helping would
go down well. The third time—you’re hooked. Like the rest of us,
you won’t think that Christmas Eve or a feast day of any kind is complete
without a big bowl of steaming posole. Richard C. Sandoval,
who grew up in Nambé, prepares his holiday posole this way. Richard
uses frozen posole, but if you can’t find that, perhaps you can find
dried posole. Failing that, you might make do with canned hominy,
which, of course, won’t need to cook as long as the other varieties.
But, as Richard points out, it won’t taste as good, either!</p>
<div class="verse">
<p class="t0">2 pounds frozen posole</p>
<p class="t0">2 pounds pork roast, cut up</p>
<p class="t0">dash of oregano</p>
<p class="t0">3-4 dry red chile pods, broken up</p>
<p class="t0">salt to taste</p>
</div>
<p>Rinse posole well. Put posole, oregano, and chile pods in a large pot.
<span class="pb" id="Page_7">7</span>
Add cold water to about 2 inches above the corn. Heat to a boil and
cook for 20 minutes. Add the meat, reduce heat, and simmer for about
3 hours, until meat is cooked and kernels are soft but not mushy.
(You might need less time at lower altitudes than Santa Fe’s.) Stir frequently
and add water as needed. Salt to taste at end. Serve in bowls
and pass the chile sauce. Or use as an accompaniment to a dinner
of enchiladas, tamales, frijoles, and chiles rellenos.</p>
<h2 id="c8"><span class="small">THE SHED’S POSOLE STEW</span></h2>
<div class="verse">
<p class="t0">1 pound lean pork shoulder</p>
<p class="t0">2 pounds frozen posole (hominy)</p>
<p class="t0">Juice of one lime</p>
<p class="t0">2 tablespoons coarse red chile</p>
<p class="t0">3 cloves garlic</p>
<p class="t0">¼ teaspoon dried oregano</p>
<p class="t0">3 tablespoons salt</p>
</div>
<p>Cook the pork in a pressure cooker, with water to cover, for 20
minutes. Reduce pressure under cold water. Open pot and add
posole, lime juice and chile. Add water—about twice as much
as the amount of posole. Cook for 45 minutes under pressure.
Reduce pressure under cold water. Remove the pork and cut
up. Put posole, pork, garlic, oregano and salt in a large, heavy
covered pot and simmer for 1 to 3 hours, or until hominy
kernels have burst and are soft but not mushy. Serve alone or
as a side dish. Freezes well. Note: These times are set for
Santa Fe’s high altitude. At lower altitudes, where the boiling
point is higher, you may wish to try shorter cooking times at
first.</p>
<div class="fig">> <ANTIMG src="images/p03.jpg" alt="uncaptioned" width-obs="400" height-obs="376" /></div>
<div class="pb" id="Page_8">8</div>
<h2 id="c9"><span class="small">POSOLE ORTIZ</span></h2>
<p>Everyone has his own special recipe for posole. This is the way
Willie and June Ortiz prepare it at <i>La Tertulia</i> in Santa Fe—and
good it is.</p>
<div class="verse">
<p class="t0">2 cups frozen white posole (hominy)</p>
<p class="t0">1 quart water</p>
<p class="t0">1 pound pork shoulder or chops</p>
<p class="t0">⅛ teaspoon oregano</p>
<p class="t0">1 teaspoon whole black peppercorns</p>
<p class="t0">⅓ cup chopped onion</p>
<p class="t0">4 dried red chile peppers, crumbled</p>
<p class="t0">Salt</p>
</div>
<p>Mix all ingredients in a large, heavy pot. Bring to a boil and
simmer, covered, for about 2½ hours or until the kernels are
soft but not mushy. Salt to taste. Serves 4.</p>
<h2 id="c10"><span class="small">DELLA’S TACOS</span></h2>
<p><i>Della’s Spanish Dining Room</i> in Farmington is one of the most
popular restaurants in northwestern New Mexico. But Della
Chávez throws up her hands in dismay and laughs at the idea
of writing down her recipes. One must watch to see how it is
done, she says. This is how she prepares her tacos.</p>
<p>Take ground chuck and brown it in the frying pan, draining off
excess fat. One pound of meat will probably fill six tortillas.
Season the meat with <i>salsa</i>—made with chopped peeled
tomatoes, garlic, salt, chopped onions, chopped red chiles.
(The quantities, Della implies, will depend on one’s own taste.)</p>
<p>When the meat is ready, warm tortillas on a grill. Place in a
bowl and cover with a towel. They’ll steam themselves soft.
Fold the tortillas in half and stuff with meat. Pin with wooden
toothpicks.</p>
<p>Fry the tacos in very hot deep fat (perhaps 375-400 degrees F)
for just a minute. Turn over, then remove and drain. Remove
toothpicks and stuff with grated longhorn cheese (perhaps a
half pound for 6 tacos), shredded lettuce and finely chopped
tomatoes, in that order. Serve.</p>
<div class="pb" id="Page_9">9</div>
<h2 id="c11"><span class="small">CHICOS</span></h2>
<p>Chicos are sweet corn kernels that have been dried and saved
for winter. This dish is popular in the Spanish-speaking
villages of northern New Mexico.</p>
<div class="verse">
<p class="t0">2 cups chicos</p>
<p class="t0">10 cups water</p>
<p class="t0">2 pounds pork</p>
<p class="t0">1 onion, minced</p>
<p class="t0">1 clove garlic</p>
<p class="t0">½ teaspoon oregano</p>
<p class="t0">4 chile pods</p>
<p class="t0">2 teaspoons salt</p>
</div>
<p>Wash chicos and soak overnight. Drain and cover with 5 cups
of water. Bring to a boil and simmer for about an hour. Meanwhile,
cut pork in 1-inch cubes and fry until brown. Drain fat.
Stir in a cup or 2 of water (to gather up the flavorful bits at the
bottom of the pan). Pour meat, garlic, oregano, washed and
crushed chile pods, salt to taste and remaining water in with
chicos. Cover and simmer for 2½ hours or until chicos are
tender. (Or use the pressure cooker and cook for about 1 hour.)
Serve in soup bowls. Serves 6.</p>
<h2 id="c12"><span class="small">QUELITES</span></h2>
<p>If you have access to wild spinach, that’s really what you
should use in this recipe. But most people make do with the
“tame” kind.</p>
<div class="verse">
<p class="t0">½ pound fresh spinach</p>
<p class="t"><b>or</b> 1 10-ounce package frozen spinach</p>
<p class="t0">1 tablespoon shortening</p>
<p class="t0">3 tablespoons chopped onion</p>
<p class="t0">¼ teaspoon crushed red chile</p>
<p class="t0">Salt to taste</p>
</div>
<p>Wash spinach well, chop and steam about 10 minutes or until
tender. Saute the onion in shortening, mix in drained spinach,
chile and salt, and cook for an additional 5 minutes. Serves 2
to 3.</p>
<div class="pb" id="Page_10">10</div>
<h2 id="c13"><span class="small">CHALUPAS EL PARAGUA</span></h2>
<p>In Española’s <i>El Paragua</i>, Luis and Frances Atencio make
chalupas this way.</p>
<div class="verse">
<p class="t0">1 corn tortilla</p>
<p class="t0">Vegetable oil</p>
<p class="t0">¼ cup refried beans</p>
<p class="t0">Shredded chicken</p>
<p class="t0">¼ cup grated longhorn cheese</p>
<p class="t0">¼ cup guacamole</p>
<p class="t0">Shredded lettuce</p>
<p class="t0">¼ tomato</p>
<p class="t0">2 tablespoons sour cream</p>
<p class="t0">Black olives</p>
<p class="t0">Onion rings</p>
<p class="t0">Paprika</p>
</div>
<p>Fry the tortilla and place on an ovenproof plate. Spread with
refried beans, then chicken, then cheese. Slide under broiler to
melt cheese. Quickly cover with guacamole (mashed seasoned
ripe avocado), lettuce, tomato cut in bits, and sour cream.
Decorate with black olives and Bermuda or Spanish onion
rings. Dust cream with paprika. Serve immediately. Serves 1.</p>
<h2 id="c14"><span class="small">ARROZ CON POLLO</span></h2>
<p>This traditional Spanish recipe is one that Scottie King has adapted
and serves often to her delighted guests. As Scottie points out, the
dish can be prepared ahead of time, as it improves with standing. This
amount serves 4, but the recipe can easily be doubled.</p>
<div class="verse">
<p class="t0">1 chicken or fowl, cut up as for frying</p>
<p class="t0">3 cups boiling water</p>
<p class="t0">1 large onion, chopped</p>
<p class="t0">1-2 cloves garlic, minced</p>
<p class="t0">1 cup raw rice, washed</p>
<p class="t0">¼ cup olive oil</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">1 teaspoon paprika</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">2 sprigs parsley, minced</p>
<div class="pb" id="Page_11">11</div>
<p class="t0">1 bay leaf</p>
<p class="t0">½ teaspoon saffron</p>
<p class="t0">2-4 canned pimientos, chopped</p>
<p class="t0">oregano, basil, thyme (optional)</p>
</div>
<p>Put chicken in a large pot with boiling water and ½ teaspoon of the
salt. Cover and simmer for 20-30 minutes (40-50 if it’s a fowl). Meanwhile,
mix onions, garlic, and rice. Heat olive oil in a large heavy skillet,
add rice mixture, and stir until oil is well mixed in. Cover and fry
VERY gently for 10 minutes. Stir frequently and take great care mixture
does not brown. Add remaining salt, paprika, pepper, parsley,
bay leaf, and saffron to chicken pot. Add such optional seasonings
as you like, correct salt if need be, then spread rice mixture over the
top of chicken. Cover and simmer gently until rice is soft and chicken
is tender when pierced with a fork—from 40 to 60 minutes. Add the
pimientos just before serving. Serves 4.</p>
<h2 id="c15"><span class="small">CALABACITAS</span></h2>
<p>This is one of the most popular vegetable dishes in New
Mexico and deserves to be better known in the rest of the
country. It’s delicious!</p>
<div class="verse">
<p class="t0">2 tablespoons oil or lard</p>
<p class="t0">1 clove garlic</p>
<p class="t0">1 medium onion</p>
<p class="t0">4 medium large zucchini</p>
<p class="t0">1 12-ounce can niblet corn, drained</p>
<p class="t0">1 4-ounce can diced green chiles</p>
<p class="t"><b>or</b> 2 fresh peeled chiles</p>
<p class="t0">Salt to taste</p>
<p class="t0">½ cup grated cheddar, jack or longhorn cheese</p>
</div>
<p>In a large heavy skillet, saute the onion, garlic and zucchini in
oil. Discard the garlic. Mix in drained corn, chopped chiles and
salt. Cover tightly and heat through. Mix in cheese and serve.
Serves 4.</p>
<div class="fig">> <ANTIMG src="images/p04.jpg" alt="uncaptioned" width-obs="400" height-obs="158" /></div>
<div class="pb" id="Page_12">12</div>
<h2 id="c16"><span class="small">HUEVOS RANCHEROS</span></h2>
<p>Everyone has a special way of preparing huevos rancheros.
This suggestion comes from New Mexico State University.</p>
<div class="verse">
<p class="t0">2 cups green or red chile sauce</p>
<p class="t0">4 eggs</p>
<p class="t0">½ cup grated cheese</p>
</div>
<p>Heat chile sauce in shallow frying pan. When hot, slip eggs into
sauce from small dish or saucer, being careful not to break
yolks. Cover and simmer over very low heat until eggs are
poached to desired firmness. Serve on warm plates with
remaining sauce poured over eggs. Sprinkle with cheese.
Serves 2. Use canned sauce or your own mixture. For recipes,
see pages <SPAN href="#Page_15">15</SPAN> and <SPAN href="#Page_17">17</SPAN>.</p>
<h2 id="c17"><span class="small">RED CHILE BURRITOS</span></h2>
<p>From Angie M. García comes another of her specialties—the
beloved burrito.</p>
<div class="verse">
<p class="t0">4 cups cooked pinto beans</p>
<p class="t0">2 teaspoons bacon fat or vegetable shortening</p>
<p class="t0">Garlic salt to taste</p>
<p class="t0">12 flour tortillas ⅛ to ¼ inch thick</p>
<p class="t0">1 cup grated jack or longhorn cheese</p>
<p class="t0">½ cup minced onion</p>
<p class="t0">Red chile sauce (see <SPAN href="#Page_17">page 17</SPAN>)</p>
</div>
<p>Mash beans and season with garlic salt to taste. Fry in bacon
fat. Heat tortillas on ungreased griddle and cover with towel to
keep warm. Spoon hot bean mixture down the center of each
tortilla, roll, and place 2 on each serving plate. Pour heated red
chile sauce over burritos and top with cheese and onions.
Serves 6.</p>
<div class="pb" id="Page_13">13</div>
<h2 id="c18"><span class="small">GAZPACHO NEW MEXICO</span></h2>
<p>A delectable and cooling “liquid salad” from Spain—with a
special New Mexico touch.</p>
<div class="verse">
<p class="t0">2 pounds tomatoes, peeled</p>
<p class="t"><b>or</b> 2 14½-ounce cans stewed tomatoes</p>
<p class="t0">1 cucumber</p>
<p class="t0">½ green pepper</p>
<p class="t0">1 large onion</p>
<p class="t0">1 clove garlic</p>
<p class="t0">¼ cup olive oil</p>
<p class="t0">1 tablespoon vinegar</p>
<p class="t0">1 cup tomato juice</p>
<p class="t0">Salt to taste</p>
<p class="t0">1 4-ounce can diced green chile</p>
<p class="t0">Ice cubes</p>
</div>
<p>Dice half the tomatoes, being careful not to lose any of the
juice, half the cucumber, half the onion, half the pepper. Set
aside in a large bowl or pitcher. Put the remaining tomatoes,
cucumber, pepper and onion into a blender, along with the
garlic, olive oil, vinegar, tomato juice, salt to taste and green
chile. Blend for a few seconds. Pour into container with
chopped vegetables. Mix well, cover and chill thoroughly.
Serve with 2 or 3 ice cubes in each bowl. Sprinkle with garlic
croutons or serve with hot garlic bread. Serves 6 to 8.</p>
<h2 id="c19"><span class="small">TAMALE PIE</span></h2>
<p>This particular version is the specialty of a young Gallup girl who
adapted it from an aunt’s recipe.</p>
<div class="verse">
<p class="t0">1½ cups leftover meat, chopped</p>
<p class="t0">1 cup leftover gravy</p>
<p class="t0">1 cup red chile sauce</p>
<p class="t0">1 small onion, chopped</p>
<p class="t0">1 can niblet corn, drained</p>
<p class="t0">salt and pepper to taste</p>
<p class="t0">garlic powder (optional)</p>
</div>
<div class="verse">
<p class="t0">3 cups water or stock</p>
<div class="pb" id="Page_14">14</div>
<p class="t0">¾ cup yellow cornmeal</p>
<p class="t0">salt to taste</p>
</div>
<p>Heat meat with gravy, chile sauce, onion, and corn and season to
taste. Meanwhile boil stock or water and stir in cornmeal. Cook, stirring
over low heat until mush is thick. Turn meat mixture into
casserole and top with spoonfuls of cornmeal mush evenly distributed
over surface. Bake at 350 degrees F for about 40 minutes.</p>
<h2 id="c20"><span class="small">CHILE PIE</span></h2>
<p>Not really a “pie,” this is more like a quiche without a crust.
Delectable as a main dish for lunch, it could also make a light
supper. And how about doubling the recipe, making it in a
rectangular baking dish, and cutting in small squares to serve
at a party?</p>
<div class="verse">
<p class="t0">4-6 whole green chiles</p>
<p class="t0">1 cup grated jack or longhorn cheese</p>
<p class="t0">4 eggs</p>
<p class="t0">1 cup scalded half-and-half</p>
<p class="t"><b>or</b> 1 cup evaporated milk</p>
<p class="t0">½ teaspoon garlic salt</p>
</div>
<p>Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned
or frozen). Sprinkle with the cheese. Beat eggs and combine
with half-and-half and garlic salt. Pour over cheese. Bake at
325 degrees F for about 40 minutes or until the custard has
set. Cut in wedges and serve. Serves 4.</p>
<div class="fig">> <ANTIMG src="images/p05.jpg" alt="uncaptioned" width-obs="318" height-obs="455" /></div>
<div class="pb" id="Page_15">15</div>
<h2 id="c21"><span class="small">PREPARING FRESH CHILE</span></h2>
<p>Select plump fresh New Mexico-grown chile pods, either green or
red. The variety of the chile will determine how hot it is. (See “Chile—New
Mexico’s Fiery Soul” and the Nakayama Scale in <i>The Best from
New Mexico Kitchens</i>.) New Mexico #6 and Anaheim are two of the
mildest varieties, and Numex Big Jim rates #3 on a scale of 10. (The
sizzling jalapeño is only #7!)</p>
<p>Slit pods lengthwise and remove seeds and veins, which make chiles
far too hot for most palates. Place pods on a foil-lined cookie sheet
under broiler. Or place pods on outdoor grill. Roast pods, turning
frequently so they don’t burn. When chile skins are blistered and loose,
remove from fire (tongs would be handy for this) and cover with damp
towels until cool. Peel skins from stem downward. Chiles are then
ready to use or to freeze for the future. If you want to save your own
skin from being blistered by the chiles, you had better wear thin rubber
gloves while you work.</p>
<h2 id="c22"><span class="small">GREEN CHILE SAUCE</span></h2>
<div class="verse">
<p class="t0">¼ cup salad or olive oil</p>
<p class="t0">1 clove garlic, minced</p>
<p class="t0">½ cup minced onion (optional)</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">1 cup water</p>
<p class="t0">1 cup chopped green chile</p>
<p class="t0">salt to taste</p>
</div>
<p>Saute garlic and onion in oil in heavy saucepan. Blend in flour with
wooden spoon. Add water and green chile and mix well. Add salt.
Bring to a boil and simmer, stirring frequently, for 5 minutes.</p>
<h2 id="c23"><span class="small">THE OWL BAR’S GREEN CHILE</span></h2>
<p><b>The Owl Bar & Cafe</b> in San Antonio, south of Socorro, has become
world renowned—literally!—for its huge, juicy hamburgers. (It’s been
featured in <i>New Mexico Magazine</i>, TWA’s <i>Ambassador Magazine</i> and
the <i>Washington Post</i>.) But the cafe is also known for its atmosphere
and its green chile. The secret, says Rowena Baca, the owner, is in
<span class="pb" id="Page_16">16</span>
the simmering.</p>
<div class="verse">
<p class="t0">3½ pounds hot green chile</p>
<p class="t0">1½ pounds hamburger meat</p>
<p class="t0">3 cloves garlic, minced</p>
<p class="t0">2 quarts water</p>
<p class="t0">salt to taste</p>
</div>
<p>Roast, peel, and dice green chile. In a heavy skillet, brown the meat
and drain excess fat. In large heavy saucepan, cover chile and garlic
with water and bring to boiling point. Mix in the meat and simmer,
tightly covered, for at least 3 hours. Add salt to taste.</p>
<h2 id="c24"><span class="small">GREEN CHILE STEW</span></h2>
<p>Rosella Frederick of Cochití is known for her good cooking.
One of her specialties is her green chile stew. For feast days,
she usually makes enormous pots of stew outside over an open
fire in order not to heat up her spotless kitchen. She has cut
down her recipe to family size for us.</p>
<div class="verse">
<p class="t0">2 pounds lean chuck</p>
<p class="t0">Lard or cooking oil</p>
<p class="t0">½ medium onion, chopped</p>
<p class="t0">4 medium potatoes (optional)</p>
<p class="t0">4 medium zucchini (optional)</p>
<p class="t0">12 large green chiles, roasted, peeled and cut in pieces</p>
<p class="t"><b>or</b> 1 7-ounce container frozen chopped green chile</p>
<p class="t"><b>or</b> 2 4-ounce cans chopped green chile</p>
<p class="t0">1 teaspoon garlic salt</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">6-7 cups water</p>
</div>
<p>Cut the meat up into very small pieces—about 2-inch cubes—and
brown in a little oil in a large, deep heavy pan. Add the
onions. Peel and dice the potatoes and brown them with the
meat. (Rosella does not flour the meat because it makes the
stew too thick for her family’s taste.) When the meat and onion
and potatoes (if used) have been browned, drain off any excess
fat. Add the zucchini, if used, the chiles, garlic salt, salt and
water. Bring to a boil and simmer for at least a half hour. Ladle
into bowls and serve with homemade bread. The stew should
be eaten with a spoon, like a hearty soup. Serves 6.</p>
<div class="pb" id="Page_17">17</div>
<h2 id="c25"><span class="small">RED CHILE SAUCE I</span></h2>
<p>This is Mark Nohl’s traditional recipe made from whole dry red chile
pods, the kind that hang on every door-side ristra in New Mexico
or are bought in big plastic bags at supermarkets and roadside stands.</p>
<p>Wash and remove seeds, stems, and white veins (the more seeds and
veins you leave in, the hotter the sauce will be). Place pods in a large
kettle and cover with boiling water. Cook the pods until they become
plump and tender. Remove pods and run them through your blender
or processor (in the old days they used a food mill or fruit press). Strain
the mixture to remove pieces of skin and stray seeds. Add some of
the water you used to cook the pods in order to get the consistency
of tomato paste. To this add 3 tablespoons fat, several cloves of minced
garlic, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring sauce to
a boil, reduce heat, and simmer for about 45 minutes. This is your
basic red chile sauce and is the smoothest you can make. To this you
can add pinto beans, meat, onions, or tomatoes to construct your
favorite New Mexico recipes, or use as is to go over burritos or enchilada
plates.</p>
<h2 id="c26"><span class="small">RED CHILE SAUCE II</span></h2>
<div class="verse">
<p class="t0">3 tablespoons olive oil or lard</p>
<p class="t0">1 clove garlic, minced</p>
<p class="t0">½ cup New Mexico chile powder</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">2 cups water</p>
<p class="t0">salt to taste</p>
</div>
<p>Saute the garlic in oil. Blend in flour and chile powder quickly with
a wooden spoon. (Be careful not to burn the chile.) Blend in water
and cook to desired consistency, adding more water as desired. If you
have stock instead of water, so much the better. Add salt to taste.</p>
<div class="fig">> <ANTIMG src="images/p06.jpg" alt="uncaptioned" width-obs="320" height-obs="135" /></div>
<div class="pb" id="Page_18">18</div>
<h2 id="c27"><span class="small">SALSA</span></h2>
<div class="verse">
<p class="t0">2 tomatoes, medium size</p>
<p class="t0">1 Bermuda onion, medium size</p>
<p class="t0">1 clove garlic</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">2 or more green chiles</p>
</div>
<p>Use fresh chiles (roasted, peeled and seeded) or frozen or
canned chiles. Chop the chiles, tomatoes and onion very fine.
(Don’t lose the juice of the tomatoes!) Mash the garlic with the
salt. Mix well. Add more chiles to suit your taste. Allow flavors
to blend at least an hour before using. Store in refrigerator or
freezer. Use on tacos, eggs or hamburgers or as a dip for
tostados. Makes about 1 pint.</p>
<h2 id="c28"><span class="small">PUEBLO RED CHILE STEW</span></h2>
<p>This recipe comes from Santa Clara Pueblo from the Joseph
Lonewolf family.</p>
<div class="verse">
<p class="t0">10 pounds stew beef</p>
<p class="t0">2 gallons water</p>
<p class="t0">2 tablespoons salt</p>
<p class="t0">5 pounds potatoes</p>
<p class="t0">2 cups red chile powder</p>
<p class="t0">½ cup blue cornmeal</p>
</div>
<p>Cut meat in 1-inch cubes. Cover with water and bring to a boil
in a large kettle. Reduce heat to simmer and cook, covered,
for about 4 hours. Meanwhile, peel and cube potatoes. Add
potatoes and salt and cook for 1½ hours. Measure red chile
powder and cornmeal into bowl with enough cold water to
make a paste. Stir slowly into stew. Mix in well, to thicken
broth. Simmer for a half hour, then keep warm. Theresa
Lonewolf figures on serving about 75 people on a feast day,
but of course not everyone eats a lot of any one dish. If this
were the main dish at a picnic or supper, it might serve 25 to
35 persons.</p>
<div class="pb" id="Page_19">19</div>
<h2 id="c29"><span class="small">GREEN CHILE SOUFFLE</span></h2>
<p>This happy marriage of green chile to a souffle was engineered
by Edna Turner of Santa Fe.</p>
<div class="verse">
<p class="t0">5 egg whites</p>
<p class="t0">2 tablespoons grated Parmesan cheese</p>
<p class="t0">3 tablespoons butter</p>
<p class="t0">3 tablespoons flour</p>
<p class="t0">1 cup hot milk</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon dry mustard</p>
<p class="t0">Dash cayenne</p>
<p class="t0">¼ teaspoon Worcestershire sauce</p>
<p class="t0">4 egg yolks</p>
<p class="t0">Pinch salt</p>
<p class="t0">1 cup shredded sharp cheddar cheese</p>
<p class="t0">¼ to ½ cup chopped green chile</p>
</div>
<p>Place egg whites in a 4-quart bowl and let stand at room temperature
1 hour. Heat oven to 400 degrees F. Butter 1½-quart
souffle dish generously. Sprinkle bottom and sides evenly with
Parmesan cheese. Melt 3 tablespoons butter over low heat in
heavy saucepan. Add flour and stir with wire whisk. Cook over
low heat, stirring constantly until mixture foams and bubbles.
Remove from heat, add milk, and beat until smooth. Beat in
salt, mustard, cayenne and Worcestershire. Return to heat and
cook 1 minute, stirring constantly, until mixture is quite thick.
Remove from heat and add egg yolks 1 at a time, beating well
after each addition. Pour this mixture into a large bowl. Beat
egg whites with a pinch of salt until stiff peaks form. Add 1
large spoonful to the egg yolk mixture and blend. Add all but 1
tablespoon of the cheese and the chopped chiles (frozen, fresh
or canned) to the egg yolk mixture and blend well. Spoon
remaining egg whites on top and fold in with a rubber spatula.
Pour into souffle dish and smooth with spatula. Sprinkle remaining
cheese on top. Run a silver knife in a circle about 1
inch from the edge of dish. (This will enable the crown or “hat”
to form when done.) Place in center of oven and reduce to 375
degrees F. Bake 34-40 minutes, or until knife inserted in the
side comes out clean. Serve immediately.</p>
<div class="pb" id="Page_20">20</div>
<h2 id="c30"><span class="small">TOSTADOS</span></h2>
<p>Cut fresh or canned corn tortillas into triangles and deep fry in
oil at 380 degrees F until they are crisp. Drain on paper towels.
Sprinkle with salt. These are the original “corn chips.” Use
with dips, soups or beverages.</p>
<h2 id="c31"><span class="small">NACHOS</span></h2>
<p>Prepare tortillas as above. While they are still hot, sprinkle
with onion or garlic salt and chile powder. Or—sprinkle the
chips with grated longhorn cheese, chile powder and garlic
salt, then heat in the oven until the cheese melts. Or spread
each chip with a bit of mashed beans, season with red chile
powder or a bit of fresh chopped green chile, sprinkle liberally
with grated longhorn cheese, add a touch of garlic salt and
broil until cheese melts.</p>
<h2 id="c32"><span class="small">CHILE CON QUESO</span></h2>
<div class="verse">
<p class="t0">2 tablespoons butter or margarine</p>
<p class="t0">1 medium onion, minced</p>
<p class="t0">1 clove garlic, minced</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">1 13-ounce can evaporated milk</p>
<p class="t0">1 pound longhorn cheese, grated</p>
<p class="t0">Salt to taste</p>
<p class="t0">½-1 cup chopped green chile</p>
</div>
<p>Saute minced onion and garlic in butter in large heavy saucepan.
Blend in flour with wooden spoon. Add milk and cheese.
Stir constantly until cheese is melted and mixture is smooth
and thick. If mixture seems too thick to use as a dip, blend in a
little water. Mix in the chopped green chile (fresh, frozen or
canned) to suit your taste. Serve in a chafing dish with
tostados, corn chips or raw vegetable sticks to dip in the
mixture.</p>
<div class="pb" id="Page_21">21</div>
<h2 id="c33"><span class="small">BILL’S GUACAMOLE</span></h2>
<div class="verse">
<p class="t0">6-8 ripe avocados</p>
<p class="t0">¼ cup finely chopped onion</p>
<p class="t0">1 large tomato, diced</p>
<p class="t0">½ cup chopped green chile</p>
<p class="t0">2-3 minced jalapeño peppers</p>
<p class="t0">1 clove garlic, minced</p>
<p class="t0">Dash of cumin powder</p>
<p class="t0">1 teaspoon lemon juice</p>
<p class="t0">Salt to taste</p>
</div>
<p>Peel and pit avocados. Mash coarsely with a fork, leaving bits
of whole avocado. Stir in remaining ingredients. Serve on lettuce
or as a dip with tostados.</p>
<h2 id="c34"><span class="small">CHUNKY GUACAMOLE</span></h2>
<div class="verse">
<p class="t0">1 large ripe avocado</p>
<p class="t0">1 medium tomato</p>
<p class="t0">1 small onion</p>
<p class="t0">1 small bell pepper</p>
<p class="t0">3 long green chiles</p>
<p class="t0">Juice of ½ lemon</p>
<p class="t0">Salt to taste</p>
</div>
<p>Chop all the ingredients fine. Do not mash. Use fresh roasted
and peeled chiles, but, if they are not available, use canned or
frozen. Mix together with the lemon juice and add salt to taste.
Serve as a dip or as a salad with lettuce and corn chips.</p>
<div class="fig">> <ANTIMG src="images/p07.jpg" alt="uncaptioned" width-obs="400" height-obs="178" /></div>
<div class="pb" id="Page_22">22</div>
<h2 id="c35"><span class="small">ROSWELL BEAN DIP</span></h2>
<p>This old favorite has a number of variations. We like this one.</p>
<div class="verse">
<p class="t0">2 cups refried beans</p>
<p class="t0">1 cup sour cream</p>
<p class="t0">¼ cup taco sauce</p>
</div>
<p>Mash beans well or run through blender. Mix in sour cream and
taco sauce. Serve with corn chips or vegetable sticks. No taco sauce?
Try chopped green chile. Or enchilada sauce. Or chile powder to
taste. Or a minced jalapeño.</p>
<h2 id="c36"><span class="small">AVOCADO SOUP, LAS CRUCES</span></h2>
<p><b>Maggie Gamboa</b> of Las Cruces is a famous cook in southern New
Mexico. Not only does she cater for parties, but she teaches cooking—including
a chile gourmet class.</p>
<div class="verse">
<p class="t0">1 medium tomato</p>
<p class="t0">1 tablespoon minced onion</p>
<p class="t0">4 cups chicken broth</p>
<p class="t0">½ cup heavy cream</p>
<p class="t0">1 teaspoon lemon juice</p>
<p class="t0">2 large ripe avocados</p>
<p class="t0">¼ cup dry sherry</p>
<p class="t0">salt and pepper to taste</p>
<p class="t0">1 banana (optional)</p>
</div>
<p>Peel, seed, and chop the tomato. Place first 5 ingredients in blender
or processor and blend well. Heat this mixture in a saucepan and simmer
for a few minutes. Peel and mash avocados and stir into soup.
Add sherry, salt and pepper to taste, and heat well, but do not allow
to boil. Serve hot or cold. Decorate each bowl with two or three thin
slices of banana for an extra touch of flavor. Serves 6.</p>
<div class="fig">> <ANTIMG src="images/p08.jpg" alt="uncaptioned" width-obs="250" height-obs="284" /></div>
<div class="pb" id="Page_23">23</div>
<h2 id="c37"><span class="small">FLOUR TORTILLAS</span></h2>
<div class="verse">
<p class="t0">2 cups flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ teaspoon baking powder (optional)</p>
<p class="t0">4 tablespoons lard</p>
<p class="t0">½-¾ cup lukewarm water</p>
</div>
<p>Mix dry ingredients, then work in lard until mixture is crumbly. Stir
in the half cup of water, adding more if needed. Knead dough on a
lightly floured board, then make into small balls, about the size of
an egg. Let these stand covered by a tea towel for about 15 minutes.
Then roll out to the size of a salad or luncheon plate. Bake on a hot,
ungreased griddle for 2 minutes. Turn and bake for 1 minute on the
other side. They should have a brown-freckled surface. Use immediately,
or keep warm until serving by placing between the folds
of a clean tea towel. If necessary, they may be refrigerated in plastic
bags and reheated—but they’re better when they’re fresh.</p>
<h2 id="c38"><span class="small">QUICKIE TORTILLAS</span></h2>
<p>Angie M. García recommends this as a quick and easy method
of making flour tortillas.</p>
<div class="verse">
<p class="t0">1 tube refrigerator biscuits</p>
<p class="t0">Flour</p>
</div>
<p>Use plain or buttermilk biscuits. On a floured surface, pat out
each biscuit to desired thickness—⅛ to ¼ inch. Place each
tortilla on a hot griddle (475 to 500 degrees F) and cook for
about 2 minutes. Turn and cook on the other side until done.
Makes 10.</p>
<div class="fig">> <ANTIMG src="images/p08a.jpg" alt="uncaptioned" width-obs="300" height-obs="201" /></div>
<div class="pb" id="Page_24">24</div>
<h2 id="c39"><span class="small">SOPAIPILLAS</span></h2>
<p>Although they are kin to fry bread and cousin to buñelos, New
Mexico’s sopaipillas are unique. There’s nothing in the world
quite like these light crispy bread puffs.</p>
<div class="verse">
<p class="t0">2 cups flour</p>
<p class="t0">2 teaspoons baking powder</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 tablespoons lard</p>
<p class="t0">½ cup water</p>
<p class="t0">Shortening for frying</p>
</div>
<p>Sift dry ingredients together. Work in lard and lukewarm water
to make a soft dough. Chill in refrigerator. Roll out dough on a
floured surface to about ¼-inch thickness. Cut into 3-inch
squares. Deep fry in hot lard (or vegetable shortening) at 400
degrees F a few at a time. Brown on each side and drain on
paper towels. Serve piping hot. To eat, poke open and pour in
honey or slather with honey butter.</p>
<h2 id="c40"><span class="small">HONEY BUTTER</span></h2>
<p>Cream 1 cup butter or margarine. Gradually beat in ½ cup to 1
cup of honey. (<span class="small">If your honey has begun to crystalize, you can use the larger amount.</span>)
Cover and store in refrigerator. Serve with
sopaipillas. Good also on hot biscuits or toast.</p>
<h2 id="c41"><span class="small">CHILE BREAD</span></h2>
<p>Here’s a surprising raised dough ring that will make chile lovers wake
up and sing. Glenna Rose Autrey of Santa Fe dreamed it up.</p>
<div class="verse">
<p class="t0">1 package dry yeast</p>
<p class="t0">¼ cup warm water</p>
<p class="t0">4½ cups flour</p>
<p class="t0">½ cup melted butter</p>
<p class="t0">1 cup warm milk</p>
<p class="t0">¼ cup sugar</p>
<div class="pb" id="Page_25">25</div>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 egg</p>
</div>
<div class="verse">
<p class="t0">1½ cups finely chopped onion</p>
<p class="t0">½ cup melted butter</p>
<p class="t0">3 tablespoons red chile powder</p>
<p class="t"><b>or</b> ½ cup chopped green chile</p>
</div>
<p>Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar,
salt, and egg. Beat for 2 minutes. Add enough flour to make a stiff
dough. Turn onto a floured board and knead until smooth. Put in
a greased bowl, turn over, and cover with a clean cloth. Put bowl in
a warm place with no drafts and let dough rise until doubled—about
1 hour.</p>
<p>Combine remaining ingredients for filling. Punch dough down and
roll into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread
filling on each strip and fold over lengthwise. Twist 2 strips together,
then twist double strips together and form in a circle on greased cookie
sheet. Cover with clean cloth and let rise until doubled. Brush with
beaten egg and sprinkle with chile powder. Bake at 350 degrees F for
40 minutes.</p>
<h2 id="c42"><span class="small">NAVAJO FRY BREAD</span></h2>
<div class="verse">
<p class="t0">3 cups flour</p>
<p class="t0">1½ teaspoons baking powder</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1⅓ cups warm water</p>
<p class="t0">Shortening</p>
</div>
<p>Use either all white or half whole wheat flour. Mix flour, baking
powder and salt. Add warm water and mix. Dough should be
soft but not sticky. Knead until smooth. Tear off a chunk about
the size of a peach. Pat and stretch until it is thin. Poke a hole
through the middle, and drop into sizzling hot deep fat. (Lard is
the traditional shortening, but you might prefer to use vegetable
oil.) Brown on both sides. Drain and serve hot. Eat with
honey or jam.</p>
<div class="pb" id="Page_26">26</div>
<h2 id="c43"><span class="small">BLUE CORN BREAD</span></h2>
<p>From the northern part of the Navajo Reservation comes this
unusual recipe. Obviously the recipe is not for the average
American kitchen. But it shows the remarkable ingenuity of
people who must use the ingredients available far from supermarkets.</p>
<div class="verse">
<p class="t0">1 cup cedar ashes</p>
<p class="t0">1 cup hot water</p>
<p class="t0">1 pound blue cornmeal</p>
<p class="t0">1 quart water</p>
</div>
<p>The cedar ashes (really from juniper wood, locally called
cedar) should be smooth and fine. Sieve if possible. Mix the
ashes with hot water and remove any twigs or other bits of
rough material. Add to blue cornmeal. Pour in water gradually,
adding only enough to make a soft dough. Form into cakes
about a half inch thick. Smooth the surface of the cakes with
water. Cook on a medium hot grill on each side until the cakes
are done. Use like bread.</p>
<h2 id="c44"><span class="small">PAN DE LA REINA</span></h2>
<p>Alicia Romero contributed this delicious holiday bread recipe
to <b>New Mexico Magazine</b> many years ago.</p>
<div class="verse">
<p class="t0">1 envelope yeast</p>
<p class="t0">½ cup warm water</p>
<p class="t0">1 teaspoon sugar</p>
<p class="t0">4 cups flour</p>
<p class="t0">1 cup butter or margarine</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">6 eggs, beaten</p>
<p class="t0">1 cup milk</p>
<p class="t0">1 teaspoon anise seeds</p>
</div>
<p>Dissolve the yeast in warm water. Mix in 1 teaspoon sugar and
just enough flour to make a soft ball. Cover and place in a
warm place to rise for at least an hour. Add the remaining
flour, melted butter, salt, sugar, eggs, milk and anise seeds
and mix and knead until smooth and velvety. Cover and let rise
to double its original bulk. Punch down and knead slightly.
Pull off small pieces, mold into balls and place in a greased
tube pan. Cover and set in warm place and let rise until double
<span class="pb" id="Page_27">27</span>
in size. Bake at 350 degrees F until it is brown and shining.
Rub the surface with melted butter.</p>
<h2 id="c45"><span class="small">EMPANADITAS</span></h2>
<p>Rich and delectable, these mincemeat turnovers mean Christmas
to many a New Mexico boy and girl. This is Martha
Montoya’s traditional recipe.</p>
<h3>Filling</h3>
<div class="verse">
<p class="t0">2 beef tongues</p>
<p class="t0">2 cups sugar</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">2 teaspoons cinnamon</p>
<p class="t0">1 teaspoon allspice</p>
<p class="t0">1 tablespoon vanilla</p>
<p class="t0">1 cup raisins</p>
<p class="t0">1 cup roasted shelled piñon nuts</p>
<p class="t0">2 tablespoons blackberry brandy</p>
</div>
<p>Cover well-washed tongues with water in a large kettle and
simmer until tender—about 1 hour. Cool and peel. Retain 1
cup of the tongue broth. Grind meat in a grinder and place in a
large bowl. Add remaining ingredients and mix well with
hands, using tongue broth to moisten. Let mixture stand while
you prepare pastry.</p>
<h3>Pastry</h3>
<div class="verse">
<p class="t0">5 cups flour</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">3 tablespoons sugar</p>
<p class="t0">¾ cup shortening (part lard)</p>
<p class="t0">½ cup evaporated milk</p>
<p class="t0">½ cup water</p>
</div>
<p>Sift flour into a large bowl and add salt and sugar. Cut in
shortening. Mix in milk and water to form a soft dough. Knead
dough with hands for about 3 minutes. Form dough into balls
about 1½ inches in diameter. Roll out on floured board. Place
1 teaspoon filling on half circle of dough, folding over other
half circle to enclose. Pinch edges of dough together to
prevent filling from leaking. Deep fry empanaditas a few at a
time in moderately hot oil (350 degrees F) until golden brown,
turning once. Drain on paper towels. Makes about 4½ dozen
empanaditas.</p>
<p>Empanaditas taste best when eaten warm. They may be placed
on a cookie sheet and reheated in a 300-degree F oven.</p>
<div class="pb" id="Page_28">28</div>
<h2 id="c46"><span class="small">PINK ADOBE FRENCH APPLE PIE</span></h2>
<p>And here it is, that famous French Apple Pie. Rosalea of the <b>Pink
Adobe</b> says she has no idea how many she’s made over the years.
“Thousands, hundreds of thousands, maybe millions.” Forget about
calories when you eat this concoction.</p>
<div class="verse">
<p class="t0">2 cups flour</p>
<p class="t0">¾ cup lard</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">cold water</p>
</div>
<div class="verse">
<p class="t0">1 pound apples</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">½ teaspoon cinnamon</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">¼ cup seedless raisins</p>
<p class="t0">½ cup sugar</p>
<p class="t0">1 cup brown sugar</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">½ cup (¼ pound) butter</p>
<p class="t0">½ cup chopped pecans</p>
<p class="t0">¼ cup milk</p>
</div>
<p>Work flour, lard, and salt together until crumbly. Add 6 or 7 tablespoons
cold water until dough holds together. Form into 2 balls. Roll
out to line and top a 9-inch pie pan. <i>Filling</i>: Wash, peel, core, and
slice apples into pie shell. Sprinkle with lemon juice, nutmeg, and cinnamon.
Spread with raisins and white sugar. Mix brown sugar, flour,
and butter. Spread over contents. Sprinkle with pecans and most of
milk. Cover with pastry, prick with fork, and brush with remaining
bit of milk. Bake at 450 degrees F for 10 minutes. Reduce heat to 350
degrees F and bake for another 30 minutes. Serve hot with Hard
Sauce.</p>
<h2 id="c47"><span class="small">HARD SAUCE</span></h2>
<div class="verse">
<p class="t0">½ cup butter</p>
<p class="t0">1½ cup confectioners’ or powdered sugar</p>
<p class="t0">1 tablespoon boiling water</p>
<p class="t0">1 teaspoon brandy or rum</p>
</div>
<p>Cream the butter until light. Beat in the sugar and add 1 tablespoon
boiling water. Then beat in brandy. Serve with French Apple Pie.</p>
<div class="pb" id="Page_29">29</div>
<h2 id="c48"><span class="small">BAKED EMPANADAS</span></h2>
<p>New Mexico State University’s Cooperative Extension Service
is a gold mine of recipes. If you can’t eat deep-fried foods, you
might want to try their version of baked empanadas.</p>
<div class="verse">
<p class="t0">3 ounces cream cheese</p>
<p class="t0">½ cup butter or margarine</p>
<p class="t0">1 cup flour</p>
<p class="t0">1 cup thick applesauce</p>
</div>
<p>Cream butter or margarine with cream cheese until fluffy. Add
flour and mix until a smooth ball is formed. Wrap well and
refrigerate for at least 4 hours or overnight. Remove from
refrigerator ½ hour before using. Roll out dough on a floured
board to ⅛-inch thickness. Cut in approximately 3-inch
rounds. Place 1 tablespoon of applesauce on each round. Fold
over and seal. Flute edges. Bake at 375 degrees F 15 to 20
minutes. Serve warm with a sprinkle of powdered sugar. May
be served with ice cream if desired. (This dough is very tricky
and hard to handle.)</p>
<h2 id="c49"><span class="small">BISCOCHITOS</span></h2>
<p>This is New Mexico’s traditional cookie.</p>
<div class="verse">
<p class="t0">6 cups flour</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">3 teaspoons baking powder</p>
<p class="t0">1 pound (2 cups) lard</p>
<p class="t0">1½ cups sugar</p>
<p class="t0">2 teaspoons anise seeds</p>
<p class="t0">2 eggs</p>
<p class="t0">¼ cup brandy</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">1 tablespoon cinnamon</p>
</div>
<p>Sift flour with baking powder and salt. Cream lard with sugar
and anise seeds until fluffy. Beat in eggs one at a time. Mix in
flour and brandy until well blended. Turn dough out on floured
board and pat or roll to ¼- or ½-inch thickness. Cut into
shapes. (The fleur-de-lis is traditional.) Dust with mixture of
sugar and cinnamon. Bake 10 minutes at 350 degrees F or
until browned.</p>
<div class="pb" id="Page_30">30</div>
<h2 id="c50"><span class="small">PIÑON COOKIES</span></h2>
<p>Marian Meyer gave us this marvelous cookie recipe using
New Mexico’s favorite nuts.</p>
<div class="verse">
<p class="t0">4 eggs</p>
<p class="t0">1½ cups granulated sugar</p>
<p class="t0">½ teaspoon grated lemon rind</p>
<p class="t0">2½ cups sifted flour</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ cup confectioners’ sugar</p>
<p class="t0">1 cup piñon nuts</p>
</div>
<p>Put eggs and granulated sugar in the top of a double boiler
over hot water. Beat with rotary or electric beater until mixture
is lukewarm. Remove from water; beat until foaming and cool.
Add lemon rind and fold in flour and salt. Drop by
teaspoonfuls onto greased and floured cookie sheets. Sprinkle
with confectioners’ sugar and nuts. Let stand for 10 minutes.
Bake in moderately hot oven (375 degrees F) for about 10
minutes. Makes 5 dozen cookies.</p>
<h2 id="c51"><span class="small">PIÑON FUDGE</span></h2>
<div class="verse">
<p class="t0">3 cups sugar</p>
<p class="t0">1 13-ounce can evaporated milk</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">½ cup piñon nuts</p>
</div>
<p>Melt 1 cup of the sugar in heavy pan, stirring with wooden
spoon, until dark brown. Add rest of sugar and stir in milk
gradually. Cook to hard ball stage (a drop forms a hard ball in
cold water). Remove from burner. Add vanilla. Beat until
creamy. Fold in nuts. Pour into buttered 8-inch pan. When
firm, cut in squares.</p>
<div class="fig">> <ANTIMG src="images/p09.jpg" alt="uncaptioned" width-obs="400" height-obs="173" /></div>
<div class="pb" id="Page_31">31</div>
<h2 id="c52"><span class="small">RANCHO DE CHIMAYO COCKTAIL</span></h2>
<p>This apple cocktail was created by Arturo Jaramillo, owner of the
famous <b>Rancho de Chimayó</b> restaurant. A thoroughly New Mexican
drink, it makes good use of Chimayó apples and cider.</p>
<div class="verse">
<p class="t0">1½ ounces tequila</p>
<p class="t0">1 ounce homemade New Mexico sweet apple cider</p>
<p class="t0">¼ ounce lemon juice</p>
<p class="t0">¼ ounce crème de cassis</p>
</div>
<p>Shake all ingredients together, chill, and serve with a wedge of New
Mexico apple over the rim of the glass. Serves 1.</p>
<h2 id="c53"><span class="small">ROSALIE’S APRICOT BRANDY</span></h2>
<p>Rosalie Howland says this is great to sip and is superb as a topping
for vanilla ice cream.</p>
<div class="verse">
<p class="t0">1 pound dried apricots</p>
<p class="t0">1 pound sugar</p>
<p class="t0">1 quart vodka</p>
</div>
<p>Mix together in a glass container and store for 6 to 8 weeks in a cool
dark place. Shake every other day or so, so flavors meld.</p>
<div class="fig">> <ANTIMG src="images/p09a.jpg" alt="uncaptioned" width-obs="350" height-obs="314" /></div>
<div class="pb" id="Page_32">32</div>
<h2 id="c54"><span class="small">GLOSSARY</span></h2>
<p class="revint"><b>Biscochito</b>New Mexico’s traditional cookie.</p>
<p class="revint"><b>Burrito</b>A flour tortilla wrapped around a filling of beans, meat,
or both with grated cheese and chile sauce on top.</p>
<p class="revint"><b>Calabacitas</b>Zucchini.</p>
<p class="revint"><b>Chicos</b>Cooked sweet-corn kernels that have been dried in the
sun.</p>
<p class="revint"><b>Empanadita</b>A deep-fried mincemeat turnover.</p>
<p class="revint"><b>Enchiladas</b>A cornmeal tortilla, either blue or yellow corn,
wrapped around or layered with meat, chicken, or
cheese, and covered with red or green chile sauce.</p>
<p class="revint"><b>Frijoles</b>Beans (usually pinto beans).</p>
<p class="revint"><b>Frijoles refritos</b>Cooked pinto beans that have been refried.</p>
<p class="revint"><b>Huevos</b>Eggs.</p>
<p class="revint"><b>Piñon nuts</b>The nuts from the cones of the piñon tree.</p>
<p class="revint"><b>Posole</b>White corn kernels that have been treated with lime to
soften the kernel’s tough outer skin to facilitate cooking;
hominy.</p>
<p class="revint"><b>Quelites</b>Spinach, including wild spinach.</p>
<p class="revint"><b>Sopaipillas</b>A deep-fried bread that puffs up to resemble small pillows.</p>
<p class="revint"><b>Taco</b>A corn tortilla that has been deep fried, folded in half
to hold meat, cheese, lettuce, and tomatoes.</p>
<p class="revint"><b>Tamale</b>Thick masa harina paste wrapped around a red chile
sauce with pork meat filling enclosed in corn husks and
steamed before eating.</p>
<div class="pb" id="Page_33">33</div>
<h3><span class="larger">Also published by <b>New Mexico Magazine</b></span></h3>
<table class="center">
<tr><td class="l"><b>The Best from New Mexico Kitchens</b> </td><td class="r"><b>$ 6.95</b></td></tr>
<tr><td class="l"><b>More of the Best from New Mexico Kitchens</b> </td><td class="r"><b>6.95</b></td></tr>
<tr><td class="l"><b>Enchanted Trails</b> </td><td class="r"><b>7.95</b></td></tr>
<tr><td class="l"><b>Indian Arts Volume I</b> </td><td class="r"><b>3.95</b></td></tr>
<tr><td class="l"><b>Indian Arts Volume II</b> </td><td class="r"><b>3.95</b></td></tr>
<tr><td class="l"><b>Ghost Towns of New Mexico “Listen to the Wind”</b> </td><td class="r"><b>3.95</b></td></tr>
<tr><td class="l"><b>New Mexico Coloring Book</b> </td><td class="r"><b>1.00</b></td></tr>
<tr><td class="l"><b>New Mexico Magazine—monthly</b> (<b>one year</b>) </td><td class="r"><b>15.00</b></td></tr>
</table>
<hr class="dwide" />
<div class="fig"> id="fig1"> <ANTIMG src="images/p10.jpg" alt="" width-obs="1272" height-obs="560" /> <p class="pcap"><span class="larger"><b>New Mexico</b><sup>magazine</sup></span> <br/>Bataan Memorial Building <br/>Santa Fe, NM 87503</p>
</div>
<h2>Transcriber’s Notes</h2>
<ul>
<li>Silently corrected a few typos.</li>
<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
<li>In the text versions only, text in italics is delimited by _underscores_.</li>
</ul>
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