This refreshing, easy-to-prepare chilled soup actually needs to be made the day before to allow the flavors to blend. Make the soup a little thinner than you normally would as it will thicken some as it cools. For a creamier soup, stir in plain yogurt before serving.
The use of chipotle chiles in this recipe from Sinaloa adds a smoky depth of taste to the crab. We recommend the meat from freshly cooked crab legs, but if they are unavailable, good quality canned crab meat can be substituted. But, nothing beats the fresh crab! For other wonderful rellenos recipes, go here.
Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.
This is yet another variation of the classic and popular dish, black beans and rice or "Moors and Christians." The recipe gets its name from the black of the beans and white of the rice. Not only a great entree, it can also be used as a filling for tacos and for burritos. Red kidney beans can be substituted in the recipe for a slightly different taste.
The use of curry is a more recent addition to West African recipes. Curry mixes well with the many clasical African ingredients to create modern versions of the tradition foods. The hot curry powder blends nicely with the coconuym milk to create a tangy Nigerian soup, tempered with the mild taste of the coconut milk.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.