tag:blogger.com,1999:blog-11574468586886098282024-03-05T02:16:01.204-08:00Chiles & ChilisSouthwestern Cooking with Jane ButelUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1157446858688609828.post-58055396948048338572012-12-10T09:38:00.001-08:002013-07-15T09:56:27.809-07:00PosolePosole is often referred to as the "Bowl of Blessedness" by those in the Southwest and Mexico. Posole is the mother process for curing or preserving corn. Posole is made by soaking white corn kernels in ground limestone and water and then dried. This stew is very flavorful and just fabulous when you top it with the cilantro, fresh lime, radish slices and shredded cabbage.<br />
On my website, <a href="http://www.janebutelcooking.com/">www.janebutelcooking.com</a>, I have a copy of my syndicated story I wrote for the Los Angeles Times several years ago. This story gives a great more detail of the history.<br />
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Posole is not to be confused with hominy, which is prepared with lye--a corrosive chemical which destroys the cellulosic coating.<br />
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POSOLE<o:p></o:p></div>
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(Dried Corn with Pork and Red Chiles) </div>
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¨¨¨¨¨¨¨<o:p></o:p></div>
You may serve this either as a
side dish or main dish. I like to layer toppings such as fresh shredded
cabbage, fresh lime wedges, avocado cubes and cilantro sprigs.<br />
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Yield: 15 to 16 servings</div>
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</div>
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1
pound dried posole<o:p></o:p></div>
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1
quart water, or more<o:p></o:p></div>
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2
pounds pork, steak or roast, cut into ½” cubes<o:p></o:p></div>
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1
Tablespoon salt or to taste<o:p></o:p></div>
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2
garlic cloves, minced<o:p></o:p></div>
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pinch
of Mexican oregano<o:p></o:p></div>
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1
Tablespoon cumin, or to taste<o:p></o:p></div>
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¼
cup caribe chile or to taste<o:p></o:p></div>
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1. Simmer
the posole in unseasoned water until it becomes soft and the kernels
have burst open; it usually requires 1-1/2 to 2 hours.<o:p></o:p></div>
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2. Brown
the pork cubee in a cold, well-seasoned frying pan; adding no fat or oil to the
pan. Saute until very browned, then add to the posole. Deglaze the frying pan
with 1 cup water, stirring to loosen the brownies sticking to the pan. Also add this liquid to the posole. <o:p></o:p></div>
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3. Add
remaining ingredients, using one-half the cumin and cook the stew for 1 or more
hours, to blend the flavors. Just before
serving, add the remaining half of cumin.
Taste and adjust the seasonings.
Ideally, this dish should be started the morning before it is to be
served, to allow the flavors to develop.<o:p></o:p></div>
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Notes:
In Old Mexico the following toppings are often served and posole is a
main dish and often called the Chicken Noodle Soup of Mexico--good for curing colds and ills:<o:p></o:p></div>
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</div>
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2
cups thinly shredded fresh cabbage<o:p></o:p></div>
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2
limes, cut into wedges<o:p></o:p></div>
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1
avocado, pitted, peeled and cut into cubes<o:p></o:p></div>
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1
bunch cilantro sprigs<o:p></o:p></div>
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In Mexico, posole is often spelled with a
“z” instead of an “s”.<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-15739066124501566102012-11-01T18:14:00.001-07:002013-07-15T09:55:41.226-07:00Salsa Verde<span style="font-family: inherit;">This recipe for Salsa Verde is very easy to make and is very versatile--it can be served as a dipping salsa, a garnish for meats, seafood and poultry or as an ingredient in such dishes as Lime Rice. It also freezes quite well, requiring a bit of stirring to create the desired consistency. Try it! I know you will like it. </span><br />
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<span style="font-family: inherit; font-size: large;"><b>SALSA VERDE</b></span></div>
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<span style="font-family: inherit; font-size: large;"><b>••••••••</b></span></div>
<span style="font-family: inherit;">An old Mexican favorite that is good over almost any meat or tortilla dish. Tomatillos, available in Mexican specialty shops, should always be used. Don’t substitute unripe green tomatoes, because they lack the subtle, sweet taste of the tomatillos.</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Yield: About 2 cups</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">2 cups quartered, fresh tomatillos</span><br />
<span style="font-family: inherit;">2/3 cup chopped onion</span><br />
<span style="font-family: inherit;">1 Tablespoon chopped cilantro</span><br />
<span style="font-family: inherit;">1 jalapeno chile or Serrano chile, chopped</span><br />
<span style="font-family: inherit;">1/2 teaspoon salt (optional)</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>If using fresh tomatillos, remove outer husk. Quarter and place in one inch deep boiling water in a heavy pot. Cover and simmer for 5 to 8 minutes or until color deepens and they are almost fork tender. DO NOT OVERCOOK!</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove tomatillos from cooking water with a slotted spoon, reserving the water. Process tomatillos in a blender or food processor until coarsely chopped. Add remaining ingredients; process to combine, adding cooking liquid to create desired consistency. Taste and if necessary, adjust seasonings.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-26707036252286851192012-10-20T13:40:00.001-07:002012-10-20T13:41:26.952-07:00Flour TortillasWhen making these flour tortillas, always add all of the water as directed. The dough will be quite moist--add the least flour possible as you knead the dough for the most successful tortillas. Getting the dough moist is the key to fluffy, thin wonderfully flavored tortillas. Enjoy!!<br />
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<b style="font-family: inherit; font-size: x-large;">WHITE FLOUR TORTILLAS</b></div>
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<span style="font-family: inherit; font-size: large;"><b>••••••••</b></span></div>
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">These taste best when they’re fresh, however they freeze well for up to three months (only half as long as the corn tortillas).</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Yield: 8-12 (6-inch) tortillas</span><br />
<span style="font-family: inherit;">4 cups unbleached flour</span><br />
<span style="font-family: inherit;">2 teaspoons baking powder</span><br />
<span style="font-family: inherit;">1 teaspoon salt</span><br />
<span style="font-family: inherit;">1/2 teaspoon sugar</span><br />
<span style="font-family: inherit;">1/4 cup lard, butter or margarine</span><br />
<span style="font-family: inherit;">1-1/2 cups warm water</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Mix together dry ingredients in a large bowl. Then add the shortening, preferably lard and mix until the lard is evenly distributed and resembles corn meal. Add water all at once, and stir to form a rather soft dough; then turn out onto a board and knead until the dough is smooth, working in the least flour possible. Test for well developed gluten by stretching a bit of dough between your fingers. When gluten is developed, the dough will develop strings. Allow to it rest 10 minutes, covered with the inverted bowl. </span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>When the dough is relaxed and an inserted finger will sink easily to the bottom of the dough, divide dough into 12 equal portions and stretching dough and form each portion into a smooth ball. Pat to flatten. Cover the balls of dough with a moist towel. </span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat a well seasoned* cast-iron comal or griddle over medium heat. Then, working with one ball of dough at a time, roll into a round, thin disk, using a small rolling pin, known as a bolillo or if unavailable, use the smallest diameter rolling pin available. Each disk should be about 1/8” thick. When it is hot, bake the tortillas about 45 seconds on the first side, or until small brownish spots appear on the cooked surface. Turn with a spatula and cook for just a few seconds on the other side.</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">VARIATION:</span><br />
<span style="font-family: inherit;">Whole-Wheat Flour Tortillas: To make whole-wheat flour tortillas, substitute whole-wheat flour for one-half of the unbleached flour. Follow directions above.</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">*Note: You may season a griddle by brushng peanut oil or vegetable oil onto the surface of the griddle. Place in a 400 F oven for 30 minutes, then turn heat off and leave over night or until cool enough to touch. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-32892316591806238602012-10-09T16:53:00.001-07:002012-10-09T17:02:04.504-07:00Frijoles<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Pinto beans cooked this way are amazingly delicious! And, with pintos being the healthiest of all beans, it is so wonderful to know this easy to make and yummy recipe. They freeze amazingly well and are a staple in so many Southwestern, Mexican and Tex-Mex recipes.</span></div>
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<span style="font-size: large;"><b>GORDON’S FAMOUS FRIJOLES</b></span></div>
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<span style="font-size: large;"><b>••••••••</b></span></div>
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More highly flavored than ordinary beans, these can be served as is as a side dish or as a main course with sliced ham on the side. In any case, top them with chopped onions and pickled jalapeno chiles. Corn bread is a must.</div>
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Yield: 2 quarts or 4 to 6 servings</div>
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1 pound dried pinto beans</div>
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1 ham hock, ham bone or ½ pound salt pork</div>
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Water</div>
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1/2 teaspoon freshly ground pepper</div>
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2 garlic cloves, minced</div>
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1 cup coarsely chopped Spanish onion (1 medium to large onion)</div>
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1 teaspoon salt or to taste</div>
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3 or 4 cups rich chicken stock or as needed</div>
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1. Rinse and sort beans, picking out any foreign objects. Place beans and ham hock in a heavy 5-quart pot. Add enough water to come about 3 inches above the level of the beans and meat. Boil 10 minutes, reduce heat, and simmer 30 minutes, uncovered. </div>
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2. Add the pepper, garlic, and onion and simmer 2 hours or until a bean will mash easily against the side of the pot. Add chicken stock as needed to keep the liquid level about 1 inch above the level of the bean mixture. When beans are done, cook to reduce the liquid to the desired consistency.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-21853479249243618822012-09-18T17:59:00.002-07:002012-10-09T16:59:30.725-07:00Sonorran Salsa VerdeThis rich, flavorful salsa comes from braising the tomatillos, then flavoring them once cooked with chipotle. I personally like the fully flavored powdered traditional chipotle that we sell through our spice company, Pecos Valley Spice. Co.<br />
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You can enjoy this as a stand alone snacking salsa or as a salsa over poultry or pork. Enjoy!<br />
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<span style="font-family: inherit; font-size: large;"><b>SONORRAN-STYLE SALSA VERDE</b></span></div>
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<span style="font-family: inherit; font-size: large;"><b>♦♦♦♦♦♦♦</b></span></div>
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Searing the tomatillos makes them sweeter and more complex tasting. The chipotles add a warm, smoky overtone. Serve warm or cold as a dipping salsa or as a sauce with poultry, seafood or pork.<br />
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Yield: 2 cups salsa<br />
1 pound fresh tomatillos<br />
1/2 cup fresh onion, coarsely chopped<br />
1 1/2 chipotles, reconstituted with 1 teaspoon vinegar and water (see note below)<br />
2 Tablespoons chipotle cooking juice<br />
1 teaspoon salt or to taste<br />
1 / 4 cup fresh cilantro or Italian flat leaf parsley<br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash, husk and halve fresh tomatillos. Place in heavy, cold skillet in a single layer. Place over high heat and cook uncovered until the tomatillos toward the center become brown. Then turn all tomatillos over, remove from heat and cover with a tight fitting lid. Allow to steam until soft—at least ten minutes. <br />
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add to blender with all ingredients except cilantro and blend until pureed. If mixture seems thick, add additional chipotle cooking liquid or water to make desired consistency. Add cilantro and pulse to mix well.<br />
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Note: To reconstitute dried chipotles in the microwave, place them in bottom of 1 quart glass measuring cup. Add vinegar and water to cover. Cover with cellophane wrap and process on high power for five minutes or until the chiles are softened. Reserve any remaining liquid and add to salsa.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-45834723678300216942012-09-04T20:15:00.002-07:002012-09-04T20:28:18.597-07:00Mole VerdeA delightfully full flavored green mole from the Mayan culture. When I had my New York City Restaurant, the Pecos River Cafe, it was voted one of the healthiest restaurant dishes in the City by the New York Hospital Dieticians. Totally wonderful served with the Comino Rice from a previous You Tube and Blog.<br />
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<b><span style="font-size: large;">MOLE VERDE</span></b></div>
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♦♦♦♦♦♦♦♦♦♦♦♦</div>
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Subtle and complex in flavor, this chicken is elegant enough to serve company. Don’t be daunted by the long list of ingredients; the dish can be mad in only about an hour. It’s absolutely wonderful in warmed fresh corn tortillas with at topping of guacamole and sour cream; you might also serve it over rice or with a side dish of stewed beans.<br />
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1 (3 lb) broiler-fryer chicken, cut for frying or chicken breast or thighs<br />
About 3 cups chicken broth<br />
2 Tablespoons juice from pickled jalapeno chiles<br />
1 cup ground almonds<br />
1 large onion, quartered<br />
6 to 8 leaves dark green lettuce (romaine, leaf lettuce or outer leaves of iceberg lettuce)<br />
1/2 cup fresh cilantro leaves<br />
1 cup flat-leaf parsley springs<br />
1 large clove garlic<br />
6 fresh or pickled jalapeno chiles, stemmed<br />
1/3 cup virgin olive oil<br />
Salt to taste, if desired<br />
12 corn tortillas, warmed, or 3 to 4 cups hot cooked rice<br />
Guacamole, if desired<br />
2 cups sour cream, if desired<br />
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1. Place chicken in a single layer in a large pot. Pour in broth and jalapeno juice. Bring to a boil, then reduce heat, cover and simmer 35 to 45 minutes or until tender. Cool in cooking broth. Lift chicken from broth (reserve broth); discard skin and bones and tear meat in chunks.<br />
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2. If you need to grind the almonds, grind them in a blender, using a pulsing action. Then preheat the olive oil in a large, deep skillet. When oil is hot, add the ground almonds and sauté until lightly tanned, about 3 to 5 minutes. Set aside.<br />
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Then, to prepare the sauce, in a food processor or blender, add a cup of the reserved broth, then process onion, lettuce, cilantro, parsley, garlic, and jalapenos until quite smooth. Add additional chicken broth, a few tablespoons at a time, until mixture has the consistency of whipping cream. Set aside.<br />
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4. Add pureed sauce to the toasted almonds and heat and cook until the sauce is somewhat thickened. Taste and adjust flavors. Then add the chicken and simmer together 10 to 15 minutes or until flavors are blended and sauce is hot.<br />
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5. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired.<br />
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Note: For a slightly lower fat and calorie version, reduce the olive oil to 2 Tablespoon and the almonds to 2/3 cup – any less really affects the flavor and texture.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-13301428493764707212012-08-24T21:19:00.001-07:002012-10-09T17:00:03.984-07:00Bowl o' Red<div style="text-align: center;">
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<span style="font-family: inherit;">Pecos River is the name of my spice company and was oringinally the name of the ranch I owned in New Mexico--formerly deeded by the King of Spain. I learned my love of chili from my maternal grandfather, who was an executive with the Santa Fe Railroad in the late 1800's and early 1900's. He was in charge of the tracks, both giving back surplus land, earlier claimed and determining the direction of expansion. My grandfather developed this recipe after spending five years sampling chilis from the "cookies" who cooked for the cowboyts herding cattle to the various rail heads. </span></div>
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<span style="font-family: inherit; font-size: large;"><b><br /></b></span><span style="font-family: inherit; font-size: large;"><b>PECOS RIVER BOWL O’ RED</b></span></div>
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<span style="font-family: inherit;">••••••••</span></div>
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<span style="font-family: inherit;">The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks. It has won numerous chili cook-offs and is one of the really true original chilis.</span></div>
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<span style="font-family: inherit;">2 Tablespoons lard, butter, bacon drippings, or rendered beef fat</span></div>
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<span style="font-family: inherit;">1 large onion, coarsely chopped</span></div>
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<span style="font-family: inherit;">3 pounds lean beef, cut into ½-inch cubes</span></div>
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<span style="font-family: inherit;">3 medium-size garlic cloves, finely chopped</span></div>
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<span style="font-family: inherit;">1/4 cup ground hot chile or to taste</span></div>
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<span style="font-family: inherit;">1/4 cup ground mild chile</span></div>
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<span style="font-family: inherit;">1 Tablespoon ground cumin, divided</span></div>
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<span style="font-family: inherit;">About 3 cups water</span></div>
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<span style="font-family: inherit;">1-1/2 teaspoons salt, or to taste</span>*</div>
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<span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat lard in a large heavy pot over medium heat. Add onion and cook until softened. Remove from heat.</span></div>
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<span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add meat, garlic, ground chiles and half the cumin to the pot. Break up any lumps. Stir in the water and salt. Return to heat. Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings, adding the rest of the cumin and determining the need for salt.</span><br />
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*Many times little or no salt will be needed. If salt sensitive, wait to add salt until just before tasting</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-45400885191842605212012-08-14T19:05:00.001-07:002012-10-09T17:00:40.850-07:00Green Chile Corn Custard<div style="font-family: inherit;">
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<span style="font-family: inherit;">This super yummy corn custard dish is wonderful because it does not dry out when keeping it warm for a party. Just stir everthing together and use your most Southwestern casserole dish to bake it in.</span></div>
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<span style="font-family: inherit; font-size: large;"><b>GREEN CHILE CORN CUSTARD</b></span><br />
<span style="font-family: inherit; font-size: large;"><b> ¨¨¨¨¨¨</b></span></div>
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<span style="font-family: inherit; text-indent: 0in;">This corn custard is the best I have ever tasted. The dish is especially nice to serve with any buffet featuring roasted or grilled meats.</span></div>
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<span style="font-family: inherit;">Yield: 4-6 servings</span></div>
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<span style="font-family: inherit;">2 eggs, lightly beaten</span></div>
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<span style="font-family: inherit;">4 cups, or 2, 14.5 oz cans of yellow cream-style corn</span></div>
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<span style="font-family: inherit;">3/4 cup yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt (reduce amount if using salted tostados)</span></div>
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<span style="font-family: inherit;">1 garlic clove, minced</span></div>
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<span style="font-family: inherit;">1/2 teaspoon baking powder</span></div>
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<span style="font-family: inherit;">1/4 cup melted butter</span></div>
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<span style="font-family: inherit;">1/4 cup, or 1, 4 oz can or frozen chopped green chiles (about 2 parched and peeled fresh chiles)</span><br />
<span style="font-family: inherit;">1 cup, or 1/4 lb grated sharp cheddar cheese (or Mexican Blend Mixed grated cheese) </span></div>
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<span style="font-family: inherit;">1. Preheat oven to 375F. Combine all of the ingredients in the order listed and pour into a buttered 2 to 3 quart baking dish.</span><br />
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2. Bake in the oven for 45 minutes, then reduce the temperature to 325F and continue to bake for 15 to 45 minutes. </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1157446858688609828.post-30184720453238322802012-08-13T11:55:00.001-07:002012-10-09T17:00:59.844-07:00Flan Caramelisado<div style="font-family: inherit;">
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This is my all-time favorite Flan, that I like to say has garnered me a multi-thousand dollar wardrobe from Double D, a superior couture type designer of high fashion Southwestern clothes. It all started with the fact that the President of the company loved this Flan recipe from my original "Tex-Mex" cookbook.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">FLAN CARAMELISADO</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14pt;">(Custard with Caramel Topping)</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt;"> <span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">¨</span></span></span></span></span></span></span></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt; mso-bidi-font-size: 12.0pt;"></span></b></div>
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Years ago, my Mexican aunt shared this, her favorite flan recipe.<span style="mso-spacerun: yes;"> </span>It is fool proof if you carefully follow the instructions and it is so delicious.<span style="mso-spacerun: yes;"> </span></div>
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Yield:<span style="mso-spacerun: yes;"> </span>4 – 6 servings</div>
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1 1/2 cups sugar, divided</div>
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6 eggs</div>
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3 1/2 cups milk</div>
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1 cinnamon stick, preferably canela or Mexican cinnamon</div>
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1 teaspoon Mexican vanilla</div>
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Cold unsalted butter, for buttering custard cups</div>
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<span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Caramelize ½ cup sugar in a small skillet over medium high heat, stirring constantly until sugar is melted and browned.<span style="mso-spacerun: yes;"> </span>Pour immediately into the bottoms of 10 to 12 well buttered 4 ounce custard cups.</div>
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<span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Beat eggs until well mixed with a simple whisk.<span style="mso-spacerun: yes;"> </span>Gradually add the remaining cup of sugar, beating <span style="mso-spacerun: yes;"> </span>after each addition to dissolve the sugar.<span style="mso-spacerun: yes;"> </span>Do not beat until foamy.</div>
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<span style="mso-list: Ignore;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Heat the milk with the cinnamon stick until warm.<span style="mso-spacerun: yes;"> </span>Add milk to egg flan mixture, stirring to combine well.<span style="mso-spacerun: yes;"> </span>Add vanilla and stir to combine.</div>
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<span style="mso-list: Ignore;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Pour into the caramel-lined custard cups.<span style="mso-spacerun: yes;"> </span>Set cups on a cloth towel in a 10 x 14 pan(or one large enough to hold the custards) of hot water and bake in a 350 F oven for 35 minutes, or until they are slightly bubbled up and barely jiggle when the water bath pan is shaken a bit.<span style="mso-spacerun: yes;"> </span>(I prefer to not insert a knife, as it will make a hole.<span style="mso-spacerun: yes;"> </span>However an <span style="mso-spacerun: yes;"> </span>inserted knife should come out clean when done.)<span style="mso-spacerun: yes;"> </span>Overbaking is a popular problem.<span style="mso-spacerun: yes;"> </span>Do not bake past the point of doneness.<span style="mso-spacerun: yes;"> </span>Allow to cool for at least three to four hours.<span style="mso-spacerun: yes;"> </span>To serve, warm slightly in the microwave (about three minutes) or in a moderate oven for about 20 minutes or until the liquid in the bottom has softened and they slide out easily.<span style="mso-spacerun: yes;"> </span>Then using a table knife, insert it against the side of each bowl and invert onto a small dessert plate.</div>
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<b style="mso-bidi-font-weight: normal;">Notes:<span style="mso-spacerun: yes;"> </span></b>One large flan can be made if preferred.<span style="mso-spacerun: yes;"> </span>It will take longer to cool and must be made one day in advance.<span style="mso-spacerun: yes;"> </span></div>
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<span style="font-family: inherit; font-size: 12pt;">This recipe can be halved successfully.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-48610305132850306212012-08-08T13:17:00.001-07:002012-08-13T11:54:52.272-07:00Salsa Roja<div style="font-family: inherit;">
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<span style="font-family: inherit; text-indent: 0in;">I developed this Salsa after tasting many, many restaurant salsas and wanted one with more zip and zing than just another tomato based salsa. If you like it spicy hot, you will just love this and it is so easy to make. Reserve the cilantro and add it only just before serving. Do not add cilantro if planning to keep the salsa for several days in the refrigerator or the freezer.</span></div>
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<b><span style="font-family: inherit; font-size: large;">SALSA ROJA </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 16pt;"> </span><span style="font-size: large;">¨¨¨¨¨¨¨</span></b></div>
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<span style="font-family: inherit;">This salsa is hot and typically New Mexican.<span style="font-family: inherit;"> <span style="font-size: small;">It will keep for several days in the refrigerator and can be frozen for up to 6 months.</span> <span style="font-size: small;">It’s a popular style of table salsa in northern New Mexico.</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span><span style="font-family: inherit;">Yield:<span style="mso-spacerun: yes;"> </span>1 ½<span style="mso-spacerun: yes;"> </span>cups</span><br />
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<span style="font-family: inherit;">1 ½<span style="mso-spacerun: yes;"> </span>cups chopped fresh tomatoes or whole canned tomatoes, crushed</span><br />
<span style="font-family: inherit;">1 tablespoon finely crushed chile pequin or to taste</span><br />
<span style="font-family: inherit;">1 tablespoon fresh lime juice</span><br />
<span style="font-family: inherit;">1 tablespoon cider vinegar</span><br />
<span style="font-family: inherit;">½ teaspoon ground Mexican oregano</span><br />
<span style="font-family: inherit;">2 garlic cloves, crushed</span><br />
<span style="font-family: inherit;">1 ½<span style="mso-spacerun: yes;"> </span>teaspoons ground cumin</span><br />
<span style="font-family: inherit;">1 ½<span style="mso-spacerun: yes;"> </span>teaspoons minced fresh cilantro (optional)</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place all ingredients in a bowl and mix until thoroughly blended. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-40192296456626414512012-07-30T13:16:00.003-07:002012-08-10T15:15:56.446-07:00Sopaipillas<div class="separator" style="clear: both; text-align: center;">
<span style="clear: right; cssfloat: right; float: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ3KyN2tC8bF1iTUb7O6y9oD3promWOMHZZExDWsFX8CgJU2Yp7x5W-Qh3M_15PBKKmAzvtNpXn38Qb-XuxKBKczxPIptiNU0JnqdklGjENK9LLuwKpO2pfjKs04qdHDxXXZJHgPUYzhJ/s320/IMG_6823.JPG" width="320" /></span></div>
<span style="font-family: inherit;">Sopaipillas are native to <state w:st="on">New Mexico</state>, originating in <placename w:st="on">Old</placename> <placetype w:st="on">Town</placetype>, <city w:st="on"><place w:st="on">Albuquerque</place></city>, over 300 years ago. These hollow puffs are generally served as a bread with honey drizzled inside.<span style="mso-spacerun: yes;"> </span>They are delicious sprinkled with cinnamon and sugar as a dessert or snack and make wonderful “pocket bread” for stuffing with refried beans, chile con carne and sauced for a main dish sandwich.</span><br />
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<span style="font-family: inherit;">To assure success while making them, just remember the following 4 tips--</span><br />
<span style="font-family: inherit;"> 1. Knead the dough until it is smooth and the gluten is well developed. (Note how to do this in the video.)</span><br />
<span style="font-family: inherit;"> 2. The oil must be hot--375F.</span><br />
<span style="font-family: inherit;"> 3. The shaping technique--learn how to shape the dough before rolling it and DO NOT reroll the dough.</span><br />
<span style="font-family: inherit;"> 4. The frying technique is critical. Be sure to drop the piece of dough straight down into the hot oil, holding it submerged until it puffs and becomes hollow.</span><br />
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<span style="font-family: inherit; font-size: large;"><b>SOPAIPILLAS</b></span></div>
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<span style="font-family: inherit; font-size: large;"><b> (Deep-Fried Bread)</b></span></div>
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<span style="font-family: inherit;">Note: Leftover sopaipillas can be frozen in an airtight package for up to 3 months.<span style="mso-spacerun: yes;"> </span>Reheat in a foil packet at 350 F for 15 minutes.<span style="mso-spacerun: yes;"> </span>Just before serving, open the foil to allow the sopaipillas to dry out on the outside.<span style="mso-spacerun: yes;"> </span>These puffs will be better for stuffing than for serving as a bread or dessert.</span></div>
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<span style="font-family: inherit;">Yield:<span style="mso-spacerun: yes;"> </span>4 dozen</span></div>
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<span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span>4 cups all-purpose flour </span></div>
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<span style="font-family: inherit;">1 teaspoon baking powder</span></div>
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<span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span>1 ½ <span style="mso-spacerun: yes;"> </span>teaspoons salt<span style="mso-tab-count: 4;"> </span></span></div>
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<span style="font-family: inherit;">1 Tablespoon lard or butter</span></div>
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<span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span>1 package active dry yeast, optional<span style="mso-tab-count: 1;"> </span></span></div>
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<span style="font-family: inherit;">¼ cup warm water (105-115 F) (gives pleasant yeasty aroma and</span></div>
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<span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>a more elastic texture)</span></div>
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<span style="line-height: 150%;"><span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span>1 ¼ <span style="mso-spacerun: yes;"> </span>cups scalded milk (approximately), cooled to room temperature</span></span></div>
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<span style="font-family: inherit;"><span style="mso-tab-count: 1;"> </span>Cooking oil for deep frying</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">1. </span></span>Combine dry ingredients and work in shortening, blending very well until mixture resembles corn meal.</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">2. </span></span>Dissolve the yeast in warm water and add this mixture to the milk, stirring well.<span style="mso-spacerun: yes;"> </span>(If not using yeast, use 1 ½<span style="mso-spacerun: yes;"> </span>cups milk and omit the ¼ cup water).</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">3. </span></span>Add liquid ingredients and work into the dough.<span style="mso-spacerun: yes;"> </span>Place on board.</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">4. </span></span>Knead dough thoroughly for about 5 minutes until smooth, firm and elastic, adding no flour or the least amount possible.<span style="mso-spacerun: yes;"> </span>(If dough is rubbery and very thick when first kneaded, sprinkle with a little warm water.)<span style="mso-spacerun: yes;"> </span>Invert the bowl over the kneaded dough and let rest for 10 minutes or until the dough will yield a hole when poked.<span style="mso-spacerun: yes;"> </span>Heat a 3 to 4 inch depth of oil to 400 F in a deep fryer.</span></div>
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<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-fareast-font-family: Calibri;"><span style="mso-list: Ignore;">5. </span></span>Working with one-fourth of the dough at a time, keeping the balance well covered with plastic wrap, roll to ¼-inch thickness or slightly thinner, then cut into triangles or squares; do not reroll any of the dough.<span style="mso-spacerun: yes;"> </span>Fry the sopaipillas, a few at a time, in the hot fat.<span style="mso-spacerun: yes;"> </span>They should puff and become hollow soon after they are immersed in the oil.<span style="mso-spacerun: yes;"> </span>If they don’t puff up, keep holding under the surface of the oil with tongs or a spoon until they do puff.<b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Arial;"></span></b></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-62981244838972128342012-07-25T13:02:00.000-07:002012-07-27T10:12:20.102-07:00Comino (Cumin) Rice<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
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This is a very versatile Mediterranean style rice, that is the best prepared with Basmati rice, however it will not mold well as it is so fluffy. If you wish to mold this rice, use a short grain rice. And, if you do not have all 3 bell peppers on hand--you can substitute just one kind of pepper and even substitute chopped chiles.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: large;">CUMIN (COMINO) RICE</span></b></div>
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This is my all-time favorite rice recipe--it tastes best when you divide the cumin, adding half as it is cooked, the balance just before you serving. The confetti dots of yellow, green and red make for a very pretty side dish. I have sometimes called this dish Peppered Rice.</div>
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<span style="font-family: inherit;">Yield: 6 to 8 servings<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: inherit;">2 tablespoons lard or butter</span></div>
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<span style="font-family: inherit;">2 cups diced green, yellow and red bell pepper</span></div>
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<span style="font-family: inherit;">1 medium-sized onion, finely chopped</span></div>
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<span style="font-family: inherit;">1 garlic clove, minced</span></div>
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<span style="font-family: inherit;">1 teaspoon cumin (comino), divided</span></div>
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<span style="font-family: inherit;">1-1/2 cups uncooked long-grain rice (Basmati is best)</span></div>
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<span style="font-family: inherit;">1-1/2 cups chicken stock, hot</span></div>
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<span style="font-family: inherit;">1. Using medium heat, melt the lard or butter in a 3 quart saucepan with a close-fitting cover. Add the peppers and onion and cook until onion is wilted. Add the garlic, ½ teaspoon cumin and rice, and stir until well mixed. </span></div>
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<span style="font-family: inherit;">2. Add the hot stock and mix to distribute the rice evenly. Using medium high heat, bring to a simmer, then reduce heat to low, cover and steam for 15 minutes without disturbing. Then add remaining cumin and stir. If not as tender as desired, cook to desired doneness. If dry, add more stock. Taste and adjust seasonings—I have always found the seasoning in the stock precludes the need for salt in the recipe.</span></div>
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<span style="font-family: inherit;"></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-19477629899491743022012-07-20T14:13:00.000-07:002012-07-27T10:12:43.007-07:00Red Chile Beef Enchiladas<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Red Chile Beef Flat Enchiladas are perhaps the most popular entrée in Traditional New Mexican cooking. Native New Mexicans frequently eat a fried egg atop these. In Northern New Mexico, they like them served spicy hot, so the egg is a great foil for the spicy heat. The ground beef is cooked into the sauce, rather than serving the sauce over roasted, shredded beef called “deshabrado”. These enchiladas can be prepared rolled, if preferred. If you wish to roll them in advance and freeze, always freeze the sauce for topping them in a separate container. </span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;"><span style="font-family: inherit;">RED CHILE BEEF ENCHILADAS</span></span><span style="font-size: 12pt;"><span style="font-family: inherit;"> </span></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;"><span style="font-family: inherit;">(Flat Enchiladas)</span></span></b></div>
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<span style="font-family: inherit;">Use this recipe for Red Chile Beef Enchiladas. You can adapt the recipe to Basic Red Chile Sauce, by omitting the beef and starting with 2 Tablespoons butter, lard or bacon drippings.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For Red Chile Beef Sauce:</span></b></div>
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<span style="font-family: inherit;">Yield: 2-1/2 cups</span></div>
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<span style="font-family: inherit;">1 pound ground chuck or 80% lean beef</span></div>
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<span style="font-family: inherit;">2 Tablespoons all-purpose flour</span></div>
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<span style="font-family: inherit;">1/4 cup ground pure mild red chile, such as Pecos Valley Spice Co.</span></div>
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<span style="font-family: inherit;">1/4 cup ground pure hot red chile, such as Pecos Valley Spice Co.</span></div>
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<span style="font-family: inherit;">2 cups beef stock or water</span></div>
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<span style="font-family: inherit;">1 garlic clove, crushed</span></div>
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<span style="font-family: inherit;">Pinch of ground Mexican oregano, such as Pecos Valley Spice Co.</span></div>
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<span style="font-family: inherit;">Pinch of ground cumin, such as Pecos Valley Spice Co.</span></div>
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<span style="font-family: inherit;">3/4 teaspoon salt (if not using stock)</span></div>
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<span style="font-family: inherit;">1.<span style="font-family: "Times New Roman";"> </span>Saute crumbled beef into a 9 inch skillet or sauté pan and cook until the pink color disappears. Add flour and stir until smooth and slightly golden.</span></div>
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<span style="font-family: inherit;">2.<span style="font-family: "Times New Roman";"> </span>Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 more minutes for flavors to blend. </span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For Enchiladas:</span></b></div>
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<span style="font-family: inherit;">Yield: 4 Servings</span></div>
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<span style="font-family: inherit;">8 white, yellow or blue corn tortillas</span></div>
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<span style="font-family: inherit;">About 1 cup shredded Monterey Jack or Cheddar cheese</span></div>
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<span style="font-family: inherit;">4 onion, chopped (may be cooked into the sauce)</span></div>
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<span style="font-family: inherit;">4 to 6 eggs (optional), soft fried</span></div>
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<span style="font-family: inherit;">6 to 8 lettuce leaves (optional), coarsely chopped</span></div>
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<span style="font-family: inherit;">2 ripe tomatoes (optional), cut in wedges </span></div>
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<span style="font-family: inherit;">1.<span style="font-family: "Times New Roman";"> </span>Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce. Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note). Top each enchilada with more sauce and cheese. Place in the preheated oven until the cheese melts. Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges. These are traditional Santa Fe style.</span></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-80354713077610844112012-07-17T15:39:00.001-07:002012-07-17T15:41:16.592-07:00Perfect Guacamole<span style="font-family: inherit;">My recipe for Perfect Guacamole has won high praise from Food Editors, students, friends and family for years. The only really important pointer is that you REALLY do have to use JUDGEMENT when adding the tomato, onion and jalapeno as the amount really will depend on the size of the avocados. With smaller avocados, use less tomato and onion. In this video you will see my favorite way to prepare it!</span><br />
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<span style="font-family: inherit;"><strong><span style="font-size: large;">GUACAMOLE</span></strong></span></div>
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<span style="font-family: inherit;">Guacamole at its best!<span style="mso-spacerun: yes;"> </span>For greatest flavor, appearance and keeping quality – always cut avocados with two knives into coarse chunks about 1 inch square.</span></div>
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<span style="font-family: inherit;">Yield:<span style="mso-spacerun: yes;"> </span>4 servings</span></div>
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<span style="font-family: inherit;">2 ripe avocados (preferably Haas)</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
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<span style="font-family: inherit;">1 clove garlic, finely minced</span></div>
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<span style="font-family: inherit;">1 teaspoon freshly squeezed lime juice, or to taste</span></div>
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<span style="font-family: inherit;">1 medium-size tomato, chopped</span></div>
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<span style="font-family: inherit;">1/4 cup finely chopped Spanish onion</span></div>
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<span style="font-family: inherit;">1 medium fresh jalapeno, minced</span></div>
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<span style="font-family: inherit;">2 Tablespoons coarsely chopped fresh cilantro</span></div>
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<span style="font-family: inherit;"><span style="mso-list: Ignore;">1. </span>Halve the avocados; scoop pulp into a bowl.<span style="mso-spacerun: yes;"> </span>Coarsely chop with two knives.<span style="mso-spacerun: yes;"> </span>Add salt and garlic; then slowly add lime juice to taste.</span></div>
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<span style="font-family: inherit;"><span style="mso-list: Ignore;">2. </span>Fold in tomato, onion and chiles.<span style="mso-spacerun: yes;"> </span>Let stand a few minutes before serving to allow flavors to blend.</span></div>
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<span style="font-family: inherit;"><span style="mso-list: Ignore;">3. </span>Taste and adjust seasonings.<span style="mso-spacerun: yes;"> </span>Some like spicy guacamole, while others like it quite mild.<span style="mso-spacerun: yes;"> </span>Often piquancy is best determined by the other foods you are serving.<span style="mso-spacerun: yes;"> </span>If some like it hot and others don’t, a solution is to serve a side dish of spicy salsa.</span></div>
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<span style="font-family: inherit;"><span style="mso-list: Ignore;">4. </span>Serve guacamole in a Mexican pottery bowl and garnish the top with a few tostados thrust into the top.<span style="mso-spacerun: yes;"> </span>Serve with a basket of tostados.<span style="mso-spacerun: yes;"> </span>As a salad, serve over chopped lettuce and garnish each serving with a cherry tomato.</span></div>
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<span style="font-family: inherit; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Note:<span style="mso-spacerun: yes;"> </span>Many myths seem to abound about placing an avocado pit in the guacamole to keep it from discoloring or oxidizing.<span style="mso-spacerun: yes;"> </span>I don’t find that to work so well.<span style="mso-spacerun: yes;"> </span>Cover the guacamole well or sprinkle with a few drops of ascorbic-acid mixture, the mixture used to prevent darkening in freezing fruits.<span style="mso-spacerun: yes;"> </span>Be careful not to add much of the acid, as it can be slightly sweet.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-4138280540113617452012-07-08T12:17:00.000-07:002012-07-08T12:17:03.080-07:00Pollo Rellenos<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
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<span style="font-family: inherit;">These party perfect stuffed chicken breast rollups dressed up with a simply beautiful Salsa Fresca are really a great fast entree for a light meal as they only weigh in at 205 calories each. I created this dish for my "Jane Butel's Quick and Easy" cookbook and have made them many, many times and have even sliced them into 1/2 inch rounds for an appetizer. I hope you enjoy them as much as I have.</span></div>
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<span style="font-family: inherit;">If you prefer to bake them conventionally, use a 375F oven and bake for 20 minutes or until well done. The chicken is done when it is firm to the touch or reaches 185F</span></div>
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<span style="font-family: inherit;">Relleno in Spanish means stuffed. Here, I have stuffed the chicken breasts with cheese and green chile, then coated them with a crispy coating. The traditional Salsa Fresca is wonderful as an accompaniment. </span></div>
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<span style="font-family: inherit;">Yield: 4 servings</span></div>
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<span style="font-family: inherit;">4 boneless, skinless chicken breast halves, trimmed of any fat or sinew (see note)</span></div>
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<span style="font-family: inherit;">2 Tablespoons low-fat Cheddar Cheese or more to suit taste</span></div>
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<span style="font-family: inherit;">2 Tablespoons chopped green chile (canned or frozen) or more to suit taste</span></div>
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<span style="font-family: inherit;">¼ cup skim milk or buttermilk</span></div>
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<span style="font-family: inherit;">½ cup cornflake crumbs (see note)</span></div>
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<span style="font-family: inherit;">1. Rinse the chicken and pat dry. Pound with a tenderizer mallet or the flat side of a heavy knife. Lay the chicken breasts out flat and divide the cheese and chiles among them.</span></div>
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<span style="font-family: inherit;">Roll the chicken and fasten with toothpicks or skewers, tucking in the sides to hold the cheese mixture. Dip in the milk to coat uniformly then dip into the cornflake crumbs.</span></div>
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<span style="font-family: inherit;">2. Place in a microwave-safe baking dish, cover with wax paper, and cook on high for 10 to 12 minutes. Meanwhile, combine the Salsa Fresca, if using. Spoon a ribbon of salsa over each serving. </span></div>
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<span style="font-family: inherit;">Note: You may need more corn flake crumbs for larger breasts. Boneless, skinless thighs can be substituted, if preferred. Cheese-cracker crumbs can be substituted for the cornflake crumbs, but they contain more fat.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Salsa Garnish</span></b></div>
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<span style="font-family: inherit;">½ cup chopped tomato</span></div>
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<span style="font-family: inherit;">½ cup chopped onion</span></div>
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<span style="font-family: inherit;">½ chopped green chiles</span></div>
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<span style="font-family: inherit;">Combine the tomato, onion, and chiles; mix well.</span></div>
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<span style="font-family: inherit;">Per serving: Calories 205, Protein 29 g, Carbohydrates 13 g, Fiber 1 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 242 mg. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1157446858688609828.post-64363241434600157222012-06-26T14:30:00.001-07:002012-07-26T12:12:07.705-07:00Green Chile Chicken Enchiladas<span style="font-family: inherit;">Enchiladas are a main stay in traditional New Mexican and most Tex-Mex restaurants. Green Chile </span><span style="font-family: inherit; text-indent: 0in;">Chicken Enchiladas are the most popular entrée in most New Mexican restaurants. I think after you make these, you might just agree that they are so easy to make and are more flavorful than you can get most anywhere. The rich chicken broth based sauce is so much more delicious than just the thickened green chile juice which is so often served.</span><br />
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<span style="font-family: inherit; text-indent: 0in;">Freshly roasted green chiles always create the very best and freshest flavor and are generally available most everywhere. Even though they are the New Mexican type green chiles, they are generally sold as Anaheim chiles. I have found them in Europe, Canada and most everywhere in the United States. </span><br />
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<b><span style="font-family: inherit;">GREEN CHILE CHICKEN ENCHILADA</span></b><br />
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<span style="font-family: inherit; font-size: 12pt;">T</span><span style="font-family: inherit;">hese are the traditional favorite of most visitors to New Mexico. And they are very popular </span><span style="font-family: inherit;">with natives as well. The yummy green chile sauce tucked between layers of tortilla and richly </span><span style="font-family: inherit;">melted with cheese makes for a delicious entrée that can be readied two hours before baking </span><span style="font-family: inherit;">if desired.</span><br />
<span style="font-family: inherit;">The green chile sauce is basic, yet versatile and can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken, or take out the meat for a vegetarian version.</span></div>
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<span style="font-family: inherit;">Yield: 4 servings</span></div>
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<span style="font-family: inherit;">8 white, yellow or blue corn tortillas</span></div>
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<span style="font-family: inherit;">1 recipe Green Chile Sauce, attached</span></div>
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<span style="font-family: inherit;">¾ cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste </span></div>
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<span style="font-family: inherit;">½ cup or 1 medium-sized onion, chopped finely</span></div>
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<span style="font-family: inherit;">¼ cup sour cream</span><br />
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<span style="font-family: inherit;"><strong><em>New Mexico Green Chile Sauce</em></strong></span></div>
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<span style="font-family: inherit;">Yield: 2 cups</span></div>
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<span style="font-family: inherit;">1 tablespoon butter or lard</span></div>
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<span style="font-family: inherit;">2/3 cup chopped onion</span></div>
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<span style="font-family: inherit;">2 tablespoons flour</span></div>
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<span style="font-family: inherit;">1-1/2 cups chicken broth</span></div>
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<span style="font-family: inherit;">1 cup (or more) chopped green chiles</span></div>
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<span style="font-family: inherit;">1 cup cooked chopped chicken</span></div>
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<span style="font-family: inherit;">1 large clove garlic, finely minced</span></div>
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<span style="font-family: inherit;">3/4 teaspoon salt</span></div>
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<span style="font-family: inherit;">Dash of ground comino (cumin)</span></div>
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<span style="font-family: inherit; text-indent: 0in;">Garni: 1 Tablespoon crushed caribe chile, 6 leaves each coarsely chopped Romaine and red leaf lettuce, 4 tomato wedges for each serving</span></div>
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<span style="font-family: inherit;">1. For the sauce, melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour.</span><br />
<span style="font-family: inherit;">2. </span><span style="font-family: inherit;"><span style="text-indent: 0in;">A</span><span style="text-indent: 0in;">dd the broth. Then add chiles, garlic, salt and comino.</span></span><br />
<span style="font-family: inherit;">3. <span style="text-indent: -0.25in;">Simmer for 20 minutes; then use for making enchiladas.</span></span><br />
<span style="font-family: inherit;">4. If desired, heat oil on medium high heat in a small skillet, when oil is hot; lightly fry them. If not frying, just use tortillas right from the package. If rolling the tortillas, they must be lightly fried.</span> <br />
<span style="font-family: inherit;"><span style="text-indent: 0in;">5.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">For Flat Enchiladas:</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Preheat the oven to 350 F about 15 minutes before serving. For each, place a spoonful of green chile sauce on the plate, then top with a tortilla, followed by a spoonful of sauce, spread to edges of the tortilla.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Then sprinkle</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: 0in;">cheese and</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">onion and add another tortilla and repeat. Heat in a preheated</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">moderate 350 F oven until the cheese melts.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">To serve, top each enchilada with a dollop of sour cream and a generous sprinkle</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">of caribe chile flakes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Encircle each enchilada with Romaine lettuce first, then red leaf and place tomato wedges facing the same direction equally spaced around the enchilada. .</span></span></div>
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<span style="font-family: inherit;">Variation for Rolled Enchiladas: Dip the lightly fried tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce around edges before serving.</span></div>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1157446858688609828.post-23783327319628472522012-06-15T11:11:00.000-07:002012-07-26T12:12:50.374-07:00Roasting Green Chiles<div class="separator" style="clear: both;">
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<i><span style="color: #444444;">Green chiles are a passion, almost an obsession with New Mexicans</span></i></div>
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<i><span style="color: #444444;">And almost anyone who has ever tried them</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLxzCo1cCe485QwO8rSYi-wgqny1W2mChjMfXo_5x9dX7PJJHlz81ai_efkcWORUV4Le-UfQygMVivwdOBAu3bKjsROVgJRWidSn6MIk_gmVxt98qHU6pcb4B49fFfPUh-cMC1sk9uheE/s1600/IMG_0152.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLxzCo1cCe485QwO8rSYi-wgqny1W2mChjMfXo_5x9dX7PJJHlz81ai_efkcWORUV4Le-UfQygMVivwdOBAu3bKjsROVgJRWidSn6MIk_gmVxt98qHU6pcb4B49fFfPUh-cMC1sk9uheE/s320/IMG_0152.JPG" width="240" /></a>New Mexico has been home to the green chiles for eons and eons. In fact, green chiles have been so popular for so long, every man, woman and child on average eats over a bushel per person per year, resulting in almost no excess for export.<br />
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Green chiles are the unripe form of red chiles. All chiles tattle tale their spiciness or heat by their configuration or appearance. The three indexes to heat are-<br />
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The reverse is true for milder chiles —</div>
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These guidelines are important to know, because any one chile plant can have up to 15 different piquancies or levels of spice at any one time. If you definitely like chiles hotter or milder, knowing how to select the chiles of your choice becomes much easier.<br />
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Green chiles are highly perishable, so should be refrigerated, once picked. They have the freshest flavor and texture if roasted within a few days. </div>
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The best method for roasting chiles is to—<br />
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1. Wash them, removing all soil,</div>
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2. Prick the chiles with a sharp knife, making a slit about a half inch long lengthwise just below the stem.</div>
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3. Place the chiles on a cookie sheet lined with aluminum foil if roasting in the kitchen under the broiler. If roasting over a hot, direct fire on an outdoor grill, the chiles can be placed directly on the grate. Either way you select to roast—leave under or on the heat source until the first side of each chile becomes darkly blistered. Then rotate each and repeat, at least 3 times. DO NOT CONTINUE TO TURN THEM AS THEY WILL NOT PROPERLY ROAST OR PARCH—THEY WILL BE STEAMED.</div>
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4. When uniformly blistered, place the chiles in ice water to stop the cooking and maintain a crisp texture. Just for the record, the chiles will also retain a much brighter color and more nutrition than if you just let them cool at room temperature. When the chiles are cool to the touch, remove them from the ice water and drain. </div>
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5. If freezing, place the drained whole chiles (unpeeled) on cookie sheets and freeze. When solid, place in heavy weight freezer bags that you have labeled and dated. Now, you can use just one or many chiles by placing them under warm water for a few minutes and the skin pulls right off.</div>
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