Cuisine - New Mexican
This is an all-purpose filling that is used here in a to make a breakfast meal wrapped in a warm flour tortilla, but it is also great as a filling in taco shells. In fact, the eggs taste great all by themselves. Whichever way you eat them, they make great breakfast sandwiches.
This recipe combines three Native American crops: squash, corn, and chile. Although we don’t know for sure, my theory is that the Cerén villagers would have known how to use green chile. I have taken the liberty of substituting New Mexican chiles for the small Cerénean chiles, making a milder dish. The villagers, of course, would not have used butter, milk, or cheese, but rather fat and water flavored with palm fruits.
Just about any filling can be wrapped in a flour tortilla and become a burrito, one of the most popular of the Mexican sandwiches. The breakfast burrito has been made popular in this country by a number of fast food restaurants, but none are as tasty as this one. So start your day with this spicy, south of the border, "tortilla sandwich."
This recipe, along with other sizzling holiday snacks, can be found in the article
In addition to tacos, this simple sauce goes well with a variety of foods such as eggs and hamburgers. Before serving, try adding spices such as oregano, cinnamon, ground cloves, or cumin. For a hotter sauce, substitute jalapeños for the green chile.
Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green "Christmas" tamales.
Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.
My friend Richard Sterling developed this recipe, which is his version
of how the Spaniards transformed Montezuma’s favorite spicy beverage
with the addition of alcohol. He commented: "Salud! Drink to the Old
World and the New."
By Gwyneth Doland
In New Mexico, a hamburger isn't worth eating until it's crowned with strips of freshly roasted green chile and gooey melted cheese. In late summer and early fall, when the chiles harvest comes in and vendors set up gas-fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It's time to make green chile cheeseburgers!
The ultimate green chile cheeseburger is cooked over a hot charcoal fire. I like to add a couple of small chunks of pecan or mesquite wood to the lump charcoal in my grill. The wood infuses the meat with a slightly smoky flavor that's a perfect match for the roasted green chile.
This is a simple recipe, so the ingredients really matter; Using freshly ground beef makes a difference you can taste. Ground chuck that's 85 percent lean delivers excellent flavor and the coarse grind helps keep the patty from becoming too dense. Ask your butcher to coarsely grind some chuck for you, or do it yourself at home with a meat grinder.
To get the most out of the experience you can roast your own fresh green chiles on the grill before cooking the burgers. Pick a handful of long, tapered green chiles (called New Mexico or Anaheim peppers at the market), put them on the grill grate over a hot fire and turn them with tongs until they're lightly charred all over. Put the chiles in a stainless steel bowl, cover it with plastic wrap and let the chiles steam for a few minutes. When they're cool enough to handle, simply wipe the charred skins off.
The flavor of freshly roasted green chiles mingling with a charcoal grilled burger is what we love about New Mexico, and it's what keeps visitors coming back again and again.
New Mexican cooks are forever improvising on traditional recipes. This interesting variation on green chile and chicken enchiladas has been tested so many times in our kitchens that we now consider it a New Southwest classic. The enchiladas go well with traditional dishes of rice, refried beans, and a crisp garden salad.