Tag Archives: mexican

New Mexico Red Chile Enchiladas

New Mexico Red Chile Enchiladas #enchiladas #red #chile #vegetarian @mjskitchen

 

One of my favorite dishes to make with my red chile sauce is this plate of New Mexico Red Chile Enchiladas.  We had these at a New Mexican restaurant right after moving to NM and I think it was that plate of enchiladas that got me hooked on NM food.  I’ve been making these enchiladas for more than 30 years and I have to admit – it’s one of my most favorite meals!

This is a favorite New Mexico enchilada which is as easy to make as a peanut butter and jelly sandwich.  It takes 15 minutes from start to finish when you’re making it for one and an extra 2.5 minutes for each additional serving. Top it with a fried egg and you have yourself a hearty meal.  Enjoy!

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Calabacitas Enchiladas (Corn, Squash and Green Chile)

Enchiladas made with squash, corn and green chile mjskitchen.com

Calabacitas is a traditional New Mexico early fall dish of summer squashes, corn, and green chile.  However, you’ll find several variation, some with tomatoes and others cheese. Frequently, you find Calabacitas as a fall special in New Mexican restaurants. The basic calabacitas recipe is SO easy and quite tasty.  A couple of weeks ago I had one medium sized yellow squash from the garden sitting all by itself in the crisper, a pot of green chile sauce sitting on the stove top, two dozen corn tortillas in the fridge, and a freezer packed with bags of fresh corn. Throw all that together with some cheese and what do you have – Calabacitas enchiladas. I decided to make them stacked or flat as opposed to rolled, because they are easier to assemble and much easier to get out of the pan.  Not only that, I do prefer flat enchiladas to rolled – don’t ask me why, but I do.

ENJOY!
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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com

 

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile is called by many names – New Mexico chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with more green chile sauce or red chile, or both.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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New Mexico Red Chile

Remember those fresh red chile ristras from my Red or Green? post?  It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder, chile flakes, or turned into red chile sauce (recipe below). Continue reading for more information on New Mexico Red Chile.

Ristras of New Mexico red chiles

 

I usually go for the red chile sauce.  Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

If you don’t have or can’t find red chile pods, you can always make a red chile from powder.

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