1 large ripe avocado1 medium tomato1 small onion1 small bell pepper3 long green chilesJuice of ½ lemonSalt to taste
1 large ripe avocado
1 medium tomato
1 small onion
1 small bell pepper
3 long green chiles
Juice of ½ lemon
Salt to taste
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.
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This old favorite has a number of variations. We like this one.
2 cups refried beans1 cup sour cream¼ cup taco sauce
2 cups refried beans
1 cup sour cream
¼ cup taco sauce
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.
Maggie Gamboaof 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.
1 medium tomato1 tablespoon minced onion4 cups chicken broth½ cup heavy cream1 teaspoon lemon juice2 large ripe avocados¼ cup dry sherrysalt and pepper to taste1 banana (optional)
1 medium tomato
1 tablespoon minced onion
4 cups chicken broth
½ cup heavy cream
1 teaspoon lemon juice
2 large ripe avocados
¼ cup dry sherry
salt and pepper to taste
1 banana (optional)
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.
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2 cups flour1 teaspoon salt½ teaspoon baking powder (optional)4 tablespoons lard½-¾ cup lukewarm water
2 cups flour
1 teaspoon salt
½ teaspoon baking powder (optional)
4 tablespoons lard
½-¾ cup lukewarm water
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.
Angie M. García recommends this as a quick and easy method of making flour tortillas.
1 tube refrigerator biscuitsFlour
1 tube refrigerator biscuits
Flour
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.
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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.
2 cups flour2 teaspoons baking powder1 teaspoon salt2 tablespoons lard½ cup waterShortening for frying
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard
½ cup water
Shortening for frying
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.
Cream 1 cup butter or margarine. Gradually beat in ½ cup to 1 cup of honey. (If your honey has begun to crystalize, you can use the larger amount.) Cover and store in refrigerator. Serve with sopaipillas. Good also on hot biscuits or toast.
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.
1 package dry yeast¼ cup warm water4½ cups flour½ cup melted butter1 cup warm milk¼ cup sugar1 teaspoon salt1 egg
1 package dry yeast
¼ cup warm water
4½ cups flour
½ cup melted butter
1 cup warm milk
¼ cup sugar
1 teaspoon salt
1 egg
1½ cups finely chopped onion½ cup melted butter3 tablespoons red chile powderor½ cup chopped green chile
1½ cups finely chopped onion
½ cup melted butter
3 tablespoons red chile powder
or½ cup chopped green chile
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.
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.
3 cups flour1½ teaspoons baking powder½ teaspoon salt1⅓ cups warm waterShortening
3 cups flour
1½ teaspoons baking powder
½ teaspoon salt
1⅓ cups warm water
Shortening
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.
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.
1 cup cedar ashes1 cup hot water1 pound blue cornmeal1 quart water
1 cup cedar ashes
1 cup hot water
1 pound blue cornmeal
1 quart water
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.
Alicia Romero contributed this delicious holiday bread recipe toNew Mexico Magazinemany years ago.
1 envelope yeast½ cup warm water1 teaspoon sugar4 cups flour1 cup butter or margarine½ teaspoon salt2 tablespoons sugar6 eggs, beaten1 cup milk1 teaspoon anise seeds
1 envelope yeast
½ cup warm water
1 teaspoon sugar
4 cups flour
1 cup butter or margarine
½ teaspoon salt
2 tablespoons sugar
6 eggs, beaten
1 cup milk
1 teaspoon anise seeds
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 doublein size. Bake at 350 degrees F until it is brown and shining. Rub the surface with melted butter.
Rich and delectable, these mincemeat turnovers mean Christmas to many a New Mexico boy and girl. This is Martha Montoya’s traditional recipe.
2 beef tongues2 cups sugar1 teaspoon salt2 teaspoons cinnamon1 teaspoon allspice1 tablespoon vanilla1 cup raisins1 cup roasted shelled piñon nuts2 tablespoons blackberry brandy
2 beef tongues
2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1 tablespoon vanilla
1 cup raisins
1 cup roasted shelled piñon nuts
2 tablespoons blackberry brandy
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.
5 cups flour1 teaspoon salt3 tablespoons sugar¾ cup shortening (part lard)½ cup evaporated milk½ cup water
5 cups flour
1 teaspoon salt
3 tablespoons sugar
¾ cup shortening (part lard)
½ cup evaporated milk
½ cup water
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.
Empanaditas taste best when eaten warm. They may be placed on a cookie sheet and reheated in a 300-degree F oven.
And here it is, that famous French Apple Pie. Rosalea of thePink Adobesays 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.
2 cups flour¾ cup lard1 teaspoon saltcold water
2 cups flour
¾ cup lard
1 teaspoon salt
cold water
1 pound apples½ teaspoon nutmeg½ teaspoon cinnamon2 tablespoons lemon juice¼ cup seedless raisins½ cup sugar1 cup brown sugar2 tablespoons flour½ cup (¼ pound) butter½ cup chopped pecans¼ cup milk
1 pound apples
½ teaspoon nutmeg
½ teaspoon cinnamon
2 tablespoons lemon juice
¼ cup seedless raisins
½ cup sugar
1 cup brown sugar
2 tablespoons flour
½ cup (¼ pound) butter
½ cup chopped pecans
¼ cup milk
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.Filling: 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.
½ cup butter1½ cup confectioners’ or powdered sugar1 tablespoon boiling water1 teaspoon brandy or rum
½ cup butter
1½ cup confectioners’ or powdered sugar
1 tablespoon boiling water
1 teaspoon brandy or rum
Cream the butter until light. Beat in the sugar and add 1 tablespoon boiling water. Then beat in brandy. Serve with French Apple Pie.
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.
3 ounces cream cheese½ cup butter or margarine1 cup flour1 cup thick applesauce
3 ounces cream cheese
½ cup butter or margarine
1 cup flour
1 cup thick applesauce
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.)
This is New Mexico’s traditional cookie.
6 cups flour¼ teaspoon salt3 teaspoons baking powder1 pound (2 cups) lard1½ cups sugar2 teaspoons anise seeds2 eggs¼ cup brandy¼ cup sugar1 tablespoon cinnamon
6 cups flour
¼ teaspoon salt
3 teaspoons baking powder
1 pound (2 cups) lard
1½ cups sugar
2 teaspoons anise seeds
2 eggs
¼ cup brandy
¼ cup sugar
1 tablespoon cinnamon
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.
Marian Meyer gave us this marvelous cookie recipe using New Mexico’s favorite nuts.
4 eggs1½ cups granulated sugar½ teaspoon grated lemon rind2½ cups sifted flour¼ teaspoon salt¼ cup confectioners’ sugar1 cup piñon nuts
4 eggs
1½ cups granulated sugar
½ teaspoon grated lemon rind
2½ cups sifted flour
¼ teaspoon salt
¼ cup confectioners’ sugar
1 cup piñon nuts
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.
3 cups sugar1 13-ounce can evaporated milk1 teaspoon vanilla½ cup piñon nuts
3 cups sugar
1 13-ounce can evaporated milk
1 teaspoon vanilla
½ cup piñon nuts
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.
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This apple cocktail was created by Arturo Jaramillo, owner of the famousRancho de Chimayórestaurant. A thoroughly New Mexican drink, it makes good use of Chimayó apples and cider.
1½ ounces tequila1 ounce homemade New Mexico sweet apple cider¼ ounce lemon juice¼ ounce crème de cassis
1½ ounces tequila
1 ounce homemade New Mexico sweet apple cider
¼ ounce lemon juice
¼ ounce crème de cassis
Shake all ingredients together, chill, and serve with a wedge of New Mexico apple over the rim of the glass. Serves 1.
Rosalie Howland says this is great to sip and is superb as a topping for vanilla ice cream.
1 pound dried apricots1 pound sugar1 quart vodka
1 pound dried apricots
1 pound sugar
1 quart vodka
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.
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BiscochitoNew Mexico’s traditional cookie.
BurritoA flour tortilla wrapped around a filling of beans, meat, or both with grated cheese and chile sauce on top.
CalabacitasZucchini.
ChicosCooked sweet-corn kernels that have been dried in the sun.
EmpanaditaA deep-fried mincemeat turnover.
EnchiladasA cornmeal tortilla, either blue or yellow corn, wrapped around or layered with meat, chicken, or cheese, and covered with red or green chile sauce.
FrijolesBeans (usually pinto beans).
Frijoles refritosCooked pinto beans that have been refried.
HuevosEggs.
Piñon nutsThe nuts from the cones of the piñon tree.
PosoleWhite corn kernels that have been treated with lime to soften the kernel’s tough outer skin to facilitate cooking; hominy.
QuelitesSpinach, including wild spinach.
SopaipillasA deep-fried bread that puffs up to resemble small pillows.
TacoA corn tortilla that has been deep fried, folded in half to hold meat, cheese, lettuce, and tomatoes.
TamaleThick masa harina paste wrapped around a red chile sauce with pork meat filling enclosed in corn husks and steamed before eating.
New MexicomagazineBataan Memorial BuildingSanta Fe, NM 87503
New MexicomagazineBataan Memorial BuildingSanta Fe, NM 87503