Sonorran Salsa Verde

This 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.

You can enjoy this as a stand alone snacking salsa or as a salsa over poultry or pork.  Enjoy!

SONORRAN-STYLE SALSA VERDE

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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.

Yield:  2 cups salsa
1 pound fresh tomatillos
1/2 cup fresh onion, coarsely chopped
1 1/2 chipotles, reconstituted with 1 teaspoon vinegar and water (see note below)
2 Tablespoons chipotle cooking juice
1 teaspoon salt or to taste
1 / 4 cup fresh cilantro or Italian flat leaf parsley

1. 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.

2. 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.

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.

Mole Verde

A 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.

MOLE VERDE

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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.

1 (3 lb) broiler-fryer chicken, cut for frying or chicken breast or thighs
About 3 cups chicken broth
2 Tablespoons juice from pickled jalapeno chiles
1 cup ground almonds
1 large onion, quartered
6 to 8 leaves dark green lettuce (romaine, leaf lettuce or outer leaves of iceberg lettuce)
1/2 cup fresh cilantro leaves
1 cup flat-leaf parsley springs
1 large clove garlic
6 fresh or pickled jalapeno chiles, stemmed
1/3 cup virgin olive oil
Salt to taste, if desired
12 corn tortillas, warmed, or 3 to 4 cups hot cooked rice
Guacamole, if desired
2 cups sour cream, if desired

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.

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.

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.

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.

5. Serve in warmed tortillas or over rice, topped with guacamole and sour cream, if desired.

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.

Bowl o' Red

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. 

PECOS RIVER BOWL O’ RED

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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.

2 Tablespoons lard, butter, bacon drippings, or rendered beef fat

1 large onion, coarsely chopped

3 pounds lean beef, cut into ½-inch cubes

3 medium-size garlic cloves, finely chopped

1/4 cup ground hot chile or to taste

1/4 cup ground mild chile

1 Tablespoon ground cumin, divided

About 3 cups water

1-1/2 teaspoons salt, or to taste*

1. Heat lard in a large heavy pot over medium heat.  Add onion and cook until softened.  Remove from heat.

2. 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.

*Many times little or no salt will be needed.  If salt sensitive, wait to add salt until just before tasting

Green Chile Corn Custard

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.

GREEN CHILE CORN CUSTARD
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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.

Yield: 4-6 servings

2 eggs, lightly beaten

4 cups, or 2, 14.5 oz cans of yellow cream-style corn

3/4 cup yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)

1/2 teaspoon salt (reduce amount if using salted tostados)

1 garlic clove, minced

1/2 teaspoon baking powder

1/4 cup melted butter

1/4 cup, or 1, 4 oz can or frozen chopped green chiles (about 2 parched and peeled fresh chiles)
1 cup, or 1/4 lb grated sharp cheddar cheese (or Mexican Blend Mixed grated cheese)

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.

2. Bake in the oven for 45 minutes, then reduce the temperature to 325F and continue to bake for 15 to 45 minutes. 

Flan Caramelisado

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.

FLAN CARAMELISADO

(Custard with Caramel Topping)

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Years ago, my Mexican aunt shared this, her favorite flan recipe.  It is fool proof if you carefully follow the instructions and it is so delicious. 

  

Yield:  4 – 6 servings

1 1/2 cups sugar, divided

6 eggs

3 1/2 cups milk

1 cinnamon stick, preferably canela or Mexican cinnamon

1 teaspoon Mexican vanilla

Cold unsalted butter, for buttering custard cups

1.      Caramelize ½ cup sugar in a small skillet over medium high heat, stirring constantly until sugar is melted and browned.  Pour immediately into the bottoms of 10 to 12 well buttered 4 ounce custard cups.

2.      Beat eggs until well mixed with a simple whisk.  Gradually add the remaining cup of sugar, beating  after each addition to dissolve the sugar.  Do not beat until foamy.

3.      Heat the milk with the cinnamon stick until warm.  Add milk to egg flan mixture, stirring to combine well.  Add vanilla and stir to combine.

4.      Pour into the caramel-lined custard cups.  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.  (I prefer to not insert a knife, as it will make a hole.  However an  inserted knife should come out clean when done.)  Overbaking is a popular problem.  Do not bake past the point of doneness.  Allow to cool for at least three to four hours.  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.  Then using a table knife, insert it against the side of each bowl and invert onto a small dessert plate.

Notes:  One large flan can be made if preferred.  It will take longer to cool and must be made one day in advance. 

This recipe can be halved successfully.

Salsa Roja

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.

SALSA ROJA

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This salsa is hot and typically New Mexican.  It will keep for several days in the refrigerator and can be frozen for up to 6 months.  It’s a popular style of table salsa in northern New Mexico.

Yield:  1 ½  cups

1 ½  cups chopped fresh tomatoes or whole canned tomatoes, crushed
1 tablespoon finely crushed chile pequin or to taste
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
½ teaspoon ground Mexican oregano
2 garlic cloves, crushed
1 ½  teaspoons ground cumin
1 ½  teaspoons minced fresh cilantro (optional)

Place all ingredients in a bowl and mix until thoroughly blended. 

Sopaipillas

Sopaipillas are native to New Mexico, originating in Old Town, Albuquerque, over 300 years ago. These hollow puffs are generally served as a bread with honey drizzled inside.  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.

To assure success while making them, just remember the following 4 tips--
     1.  Knead the dough until it is smooth and the gluten is well developed. (Note how to do this in the video.)
     2. The oil must be hot--375F.
     3. The shaping technique--learn how to shape the dough before rolling it and DO NOT reroll the dough.
     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.

SOPAIPILLAS

   (Deep-Fried Bread)

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Note: Leftover sopaipillas can be frozen in an airtight package for up to 3 months.  Reheat in a foil packet at 350 F for 15 minutes.  Just before serving, open the foil to allow the sopaipillas to dry out on the outside.  These puffs will be better for stuffing than for serving as a bread or dessert.

Yield:  4 dozen

            4 cups all-purpose flour

1 teaspoon baking powder

            1 ½  teaspoons salt                                        

1 Tablespoon lard or butter

            1 package active dry yeast, optional 

¼ cup warm water (105-115 F) (gives pleasant yeasty aroma and

               a more elastic texture)

            1 ¼  cups scalded milk (approximately), cooled to room temperature

            Cooking oil for deep frying

1.   Combine dry ingredients and work in shortening, blending very well until mixture resembles corn meal.

2.   Dissolve the yeast in warm water and add this mixture to the milk, stirring well.  (If not using yeast, use 1 ½  cups milk and omit the ¼ cup water).

3.   Add liquid ingredients and work into the dough.  Place on board.

4.   Knead dough thoroughly for about 5 minutes until smooth, firm and elastic, adding no flour or the least amount possible.  (If dough is rubbery and very thick when first kneaded, sprinkle with a little warm water.)  Invert the bowl over the kneaded dough and let rest for 10 minutes or until the dough will yield a hole when poked.  Heat a 3 to 4 inch depth of oil to 400 F in a deep fryer.

5.   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.  Fry the sopaipillas, a few at a time, in the hot fat.  They should puff and become hollow soon after they are immersed in the oil.  If they don’t puff up, keep holding under the surface of the oil with tongs or a spoon until they do puff.