After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own. I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas. I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas. The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce. The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.
Back in June you were introduced to my New Mexico Red Mole, a spicy, rich sauce made with three types of chiles, pecans, pistachios, several different spices, chocolate, and a few other interesting ingredients. The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2-cup containers for future dishes like this succulent chicken mole – pieces of chicken smothered and simmered in mole sauce.
A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales. The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.
When I first started making these red chile cheese tamales, I used roasted fresh New Mexico red chile and Parrano cheese. Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.
This Tomato Chile Jam has been my favorite sweet and savory jam for several years now. I was tempted to keep it to myself but it’s just too good not to share. It’s not a PB&J jam nor a jam for toast. It’s more of a jam to eat with crackers, pour over baked brie or use as a marinade. My favorite use is as a marinade for pork, such as these pork kabobs with tomato chile jam marinade. Continue Reading →
The sweet corn of summer – YUM! Sweet corn has hit the local markets early this year and it’s been exceptional. It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it. Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend. The spices roast along with the corn yielding a spicy and smoky flavor. This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself. Hope you give it a try.
A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy. The class was on mole and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City. The class was a demonstration of Chef Olea making his family recipe for Mole Poblano while engaging the class in a discussion on the different types of moles and the endless variety of ingredients. Chef Olea encouraged us to create our own family recipe for mole, addressing our own tastes and using local ingredients. Chef Olea was so inspiring, that when I got home, I did just that. The main ingredients in the New Mexico Red Chile Mole recipe below are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives it more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.
This dish was inspired by an eggplant casserole that my mother used to make when I was a kid. The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original. This Chorizo and Eggplant Skillet Pie is the result.
Thanks to my chile loving soul mate, European blogger friend, Sissi of With a Glass, I have now had the privilege of tasting a new chile…the Peruvian Aji Panca chile. Thank you Sissi!!!! What a chile! A few weeks ago, I received a bottomless package of goodies from Sissi that consisted of products from all around the world – biscuits from Switzerland, chocolate from France, spicy seasoning from Japan, and dried aji panca chile from Peru (just to name a few). Of course I zoned in immediately on the dried chiles.
If you love sweet and spicy then you’re going to love this Red Chile Strawberry Jam! With every bite you get the luscious sweetness of strawberries soon followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on. It’s a great jam for toast, biscuits, crackers and our favorite, a soft double cream brie. But once you taste it, you’ll probably just grab a spoon and eat it right out of the jar.
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A spicy New Mexico kitchen owned and operated by a well-seasoned cook. Read my About page to learn more.
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