Monthly Archives: October 2010

Carne Adovada

CARNE ADOVADA

Serves 6 to 8.

Note: From “The Rancho de Chimayo Cookbook,” by Cheryl Alters Jamison and Bill Jamison.

  • •8 oz. (about 25) whole dried red chile pods, preferably Chimayo or other New Mexico red, or ancho
  • • 4 c. water, divided
  • • 1 tsp. minced white onion
  • • 1/2 tsp. Worcestershire sauce
  • • 1/2 tsp. dried oregano
  • • 1/2 tsp. salt
  • • 1/4 tsp. white pepper
  • • 3 lb. boneless pork chops, trimmed of fat and cut into 1- to 2-in. cubes
  • • Lettuce and tomatoes, optional, for garnish

Directions:

To prepare sauce: Preheat oven to 300 degrees. Break stems off chile pods and discard seeds. It is not necessary to get rid of every seed, but most should be removed. Place chiles in sink or large bowl, rinse carefully and then drain.

Place damp pods in 1 layer on baking sheet and roast 5 minutes in oven. Watch pods carefully so they don’t burn. The chiles can have a little remaining moisture. Remove from oven and let cool. Break each chile into 2 or 3 pieces.

In blender, purée half of pods with 2 cups water. Pour liquid into large, heavy saucepan. Repeat with remaining pods and water.

Add onion, Worcestershire, oregano, salt and white pepper to chile purée and bring to boil over medium-high heat. Simmer 20 minutes, stirring occasionally. Mixture will be thickened, but should remain a bit soupy. Remove from heat. Set aside.

To prepare meat: In a large oiled baking pot with lid, pour enough sauce over bottom of pot to fully cover. Top evenly with pork cubes. Pour remaining sauce over pork. There should be more sauce than meat.

Cover pot and bake at 300 degrees until meat is tender and sauce cooks down, about 31/2 hours. Check meat after 3 hours. The carne adovada can be left uncovered for the last few minutes of baking if sauce seems watery.

Garnish with lettuce and tomato on side, if desired. Sauce can be made in advance and refrigerated for a day. The completed recipe can be refrigerated for up to 3 days. Add a couple tablespoons water before reheating in oven or top of stove

Green Chile Stew

GREEN CHILE STEW

Serves 8.

Note: You can substitute canned green chile peppers for the roasted. From the Santa Fe School of Cooking.

  • • 1 1/2 lb. beef stew meat, pork or chicken, cut in 1/2 -in. pieces
  • • 1/4 c. oil
  • • 2 onions, diced
  • • 4 c. chicken or beef stock
  • • 2 tsp. salt
  • • 4 potatoes, cubed
  • • 1 red bell pepper, diced
  • • 2 garlic cloves, minced
  • • 3 c. chopped roasted green chiles
  • • 2 tbsp. cilantro, or more to taste

Directions

Brown meat in oil in large saucepan. Add onions and continue to cook until onions are brown on edges. Add stock and salt; bring to boil. Add potatoes and simmer 1 to 2 hours.

Add bell peppers and garlic. Cook for another 30 minutes. Add green chile and cilantro and cook another 15 to 20 minutes.

Variations: Add any or all, to taste: posole, pinto beans, corn, tomatoes, chipotles en adobo and crushed coriander seed.

Santa Fe Guacamole

guacamoleIngredients:

  •  2-3 medium to large-sized avocados, halved and seeded
  •  3 tbsp freshly squeezed lime juice
  •  1 clove garlic, finely chopped
  •  1/3  cup red onion, finely chopped
  •  1 jalapeño chile, seeded and finely chopped
  •  1 small tomato, seeded and chopped small
  •  1/3 cup cilantro, finely chopped
  •  Kosher salt and freshly ground black pepper

Directions:

Cut each avocado in half. Remove the skin and seed and cut into 1/2-inch cubes.

Place all of the ingredients into a mixing bowl, season with salt and pepper and toss until all the ingredients are incorporated and the avocado is lightly mashed.  This guacamole is best when served on the chunky side.

Maria’s 100-Percent Agave House Margarita

margarita on the rocks with saltMakes 1 margarita

  • 1 lemon wedge
  • A saucer of kosher salt (about 1/4 -inch deep)
  • 1  3/4 ounces Jose Cuervo Traditional 100-percent agave tequila
  • 1 ounce Bols triple sec
  • 1  1/2 ounces freshly squeezed lemon juice
  • Ice

Run lemon wedge around the rim of hurricane-style margarita glass. Dip rim of glass into saucer of salt, rotating rim in salt until desired amount collects on glass.

Measure tequila, triple sec and lemon juice into 16-ounce cocktail shaker glass full of ice. Place stainless steel cocktail lid over shaker glass, tapping top to create seal. Shake vigorously about 5 seconds. Pour, ice and all, into salt-rimmed glass. To serve the margarita “up,” simply strain liquid from ice into flat margarita glass. Serve immediately.

 

Red Chile Sauce with Meat

Makes about 6 cups

  • 1/2 pound lean ground beef, preferably coarse ground
  • 3/4 cup dried ground red chile, preferably Chimayò, other New Mexican red or ancho
  • 1 tablespoon minced white onion
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups water
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water

Brown beef over medium heat in high-sided skillet until pink color is gone. Add chile, onion, garlic, Worcestershire sauce, salt and black pepper; stir to combine. Pour water slowly into skillet while continuing to stir. Break up any lumps of chile. Continue stirring sauce and when it is warmed through, add cornstarch.

Bring mixture to boil; reduce heat to simmer. Cook about 10 minutes, stirring occasionally. Completed sauce should coat a spoon thickly and not taste of raw cornstarch. If it becomes too thick, add more water. Serve sauce warm with enchildas, burritos or other dishes. Red chile sauce freezes well. Add extra water when reheating.