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Cuisine - New Mexican
This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.
I couldn’t put together a collection of fresh chile recipes without including my favorite--green chile stew. This has been a popular staple in northern New Mexico for hundreds of years, ever since the Spanish introduced domesticated pigs. In the late summer and early fall, when the crops come in and everyone starts roasting and putting up chiles for the coming year, I keep a pot of this stew simmering on the stove to fill and freeze in containers to enjoy during the cold winter months.

This recipe is courtesy of Harald Zoschke, who was trying to recreate a version of green chile stew he enjoyed at De La Vega's Pecan Grill Restaurant in Las Cruces, New Mexico. Note that due to the use of smoked pork, this recipe does not require searing the meat first, and it doesn’t use additional salt.

The article containing this recipe appeared on the Burn! Blog here.

These are very popular appetizers New Mexico and are served at just about every holiday party. A number of fillings can be used, but green chile cream cheese is by far the most favored. This is an all-purpose filling that goes well on crackers, as a dip with chips or vegetable crudities, as well as on tortillas. For those watching their fat intake, substitute light cream cheese or Neufchatel cheese. It is important to tightly roll and refrigerate the rolls or they won’t stay together after they are sliced..
Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.
Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.
You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway. Using Champagne vinegar adds zest without the harshness associated with other types of vinegars. You can also serve the dressing over cooked chilled vegetables, such as freshly cooked asparagus or artichokes.
Oh no, not a grilled tamale! But it works–if you can keep the corn husks from burning. And for that, be armed with a spray bottle filled with water. These tamales can be served as an entree or as a side dish. You can tie the tamales together with string or with a thin strip of corn husk. Serve with Mexican rice, squash with tomatoes and green chile, and flan for dessert.
Here is a delicious combination of ingredients from the Southwest --pine nuts, chile, and lamb. For an authentic, smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.

This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

 

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