|Posted by Stephen Romero on October 23, 2013 at 6:00 PM||comments (2)|
(Basic Red Chile Sauce)
2 T. Oil 3/4 t. Salt
2 T. Flour 1/2 t. Garlic Salt
1/4-1/2 C. Red Chile Powder Oregano (optional)
2 C. Cold Water Comino (optional)
Heat oil in medium saucepan on medium heat. Stir in
flour & cook for 1 Min. Add chile powder & cook
additional min. Gradually add water & stir, making
sure no lumps form. Add seasonings & simmer for
NOTE: 1 lb. Cooked beef, pork, or chicken may be
|Posted by Stephen Romero on April 21, 2013 at 3:05 AM||comments (0)|
4 lbs lean stewing beef or pork 2 teaspoons chile pequin Makes 5 to 6 dozen
6 cups water 1 tablespoon chile caribe
1/2 teaspoon oregano 2 cups beef broth
2 garlic cloves minced 1 lb. cornhusks
4 tablespoons chile powder 6 cups masa harina
Simmer the meat with the salt until well done. Shred meat. Reserve the stock. Dissolve the 3 varieties of chile in 2 cups stock and add to the meat along with the oregano and garlic. Cook until the liquid is almost absorbed.
Prepare the masa harina as directed on the package using the rest of the meat stock. Wash and trim cornhusks at both ends. They should be about 4 inches wide and 7 inches long. Soak in warm water for an hour or until soft and pliable. Shake water off the husks. Spread about 2 tablespoons of the dough 1/4 inch thick and 4 inches square in the middle of each husk.. Put a heaping tablespoon of filling in center of the dough. Fold over to seal, starting with the sides of the husk toward the center. Fold up the bottom and the top. Tie with string or strands of cornhusk. Place tamales on a rack in a large steamer or covered pan. Steam over boiling water for at least one hour or until tamales loosen off the husk. To test remove a tamale from steamer. If the dough comes cleanly away from the husk, the tamales are done.
|Posted by Stephen Romero on May 22, 2010 at 6:53 PM||comments (0)|
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
4 tablespoons Ristras de Santa Fe Green Chile Flakes
4 medium garlic cloves, finely chopped
2 medium shallots, finely chopped
1 pound medium fresh shelled and deveined shrimp
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh Italian parsley
3/4 teaspoon salt
3/4 teaspoon white pepper
Juice of 1/2 lemon
In a large skillet over medium heat, melt the butter with the olive oil. As soon as the butter has melted completely, swirl it together with the oil and add the chile flakes, garlic, and shallots. Sauté, stirring continuously, for about 1 1/2 minutes.
Add the shrimp and sauté until pink and firm, about 1 1/2 minutes longer.
Stir in the cilantro, parsley, salt, and pepper. Sprinkle with the lemon juice.
Serve the shrimp immediately.
How to Serve Shrimp Scampi
The shrimp scampi can be served just as it comes from the pan, spooned onto serving plates and offered along with plenty of good, crusty bread to soak up the juices.
It's also delicious spooned over steamed white rice or cooked pasta, either of which will help guests enjoy every last drop of the delicious sauce.
Note: 2 tablespoons Ristras de Santa Fe Green Chile Powder or
4 finely chopped, roasted fresh green chiles or
For a distinctive smoky southwest flavor
1-2-teaspoons Ristras de Santa Fe Chipotle Powder
May be substituted for green chile flakes
|Posted by Stephen Romero on May 22, 2010 at 6:50 PM||comments (0)|
1 lb. Beef or pork,diced and browned
3 med. Potatoes, peeled and diced
1 med. Onion chopped
2-3 carrots peeled and thinly sliced
1 can whole kernel corn
3-4 tablespoons Ristras de Santa Fe Green Chile Flakes
Salt to taste
Place all ingredients in stockpot, cover with water and boil until cooked.
Note: 3 tablespoons Ristras de Santa Fe Green Chile Powder or
4 roasted fresh green chiles
may be substituted for green chile flakes
|Posted by Stephen Romero on May 3, 2010 at 5:33 PM||comments (0)|
1 8 oz tub sour cream
2 teaspoons RISTRAS DE SANTA FE CHIPOTLE MESQUITE SMOKED HOT
Chile powder (you may use less if you prefer a less spicy dip)
Dash garlic powder
Mix thoroughly. Refrigerate over night for best flavor. Serve with tortilla chips, or your favorite veggies.
This mixture may also be spooned over baked potatoes or mixed into your mashed potatoes.
|Posted by Stephen Romero on May 3, 2010 at 5:30 PM||comments (0)|
1/3 cup RISTRAS DE SANTA FE CHIPOTLE MESQUITE SMOKED HOT CHILE POWDER
1/2 cup firmly packed brown sugar
1/3 cup honey
1 (6-oz.) can frozen pineapple juice concentrate, thawed
Combine Chipotle powder, brown sugar, honey and pineapple juice. Brush ham, pork roast, or pork chops generously with mixture. Cook as usual.
|Posted by Stephen Romero on February 11, 2010 at 9:50 PM||comments (0)|
9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water
1 - Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a
blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
2 - Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
3 - Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
Note: Makes 12 servings. Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.
|Posted by Stephen Romero on January 1, 2010 at 3:55 PM||comments (0)|
6 Whole Hatch green chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated) 2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them.
|Posted by Stephen Romero on January 1, 2010 at 6:40 AM||comments (0)|
Green Chile Chicken Enchiladas
6 cups chicken broth
6 tablespoons flour
2 cups cooked chicken
4-5 tablespoons Ristras de Santa Fe Green Chile Flakes or
2-3 tablespoons Ristras de Santa Fe Green Chile Powder
1 teaspoon garlic salt
18 corn tortillas
4 cups grated, sharp cheddar cheese
2 medium onions,chopped
4 cups sour cream
1. Combine 1 ½ cups broth with the flour in a large saucepan.
Add the remaining broth and cook on medium heat until thickened.
2. Stir the chicken, chile and garlic salt into broth and set aside.
3. Heat ½ inch of cooking oil in a heavy pan at medium-high heat.
4. Quickly dip each tortilla into the oil to soften. Drain on paper towels.
5. Combine 2 cups cheese, onion and sour cream in a mixing bowl.
6. Assemble the enchiladas by placing approx. 1/4 cup of sauce on each dinner plate,
followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture. Top
with remaining sauce and cheese.
7. Place in a 350 degree oven for l5 minutes or until cheese melts.