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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / New Mexico Cuisine.... Share the love!
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    New Mexico Cuisine.... Share the love!

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    Vseward (Chef~V)
    Fri Feb 19, 2010 12:22 am
    Food.com Groupie
    Molly53 wrote:
    I can never make up my mind on the sauce, so I always get it Christmas style. icon_lol.gif

    Breast of Chicken Relleno


    Oh wow Molly, Yummy looking recipe! Thanks for sharing. I've got that one saved in my "Must Try"
    Vseward (Chef~V)
    Fri Feb 19, 2010 12:26 am
    Food.com Groupie
    Puppies777 wrote:
    I spent only 6 days in New Mexico. But I fell in love.

    The climate, the food "red or green?", the culture, the peoples, the land. I loved it all!

    I'd move there in a heartbeat.


    Hi Puppies! Several years ago I took my DH to my hometown for my High School Reunion. He had the same reaction. Fell in love with it. Would move there in a heartbeat! So I'm thinking, how weird would that be for me to move back. icon_lol.gif

    I do miss everything except the snow icon_eek.gif Had enough to last me a lifetime!
    Molly53
    Fri Feb 19, 2010 12:29 am
    Forum Host
    I also have Papas Con Chile Colorado - Chile Roasted Potatoes

    We'd love to be able to move to NM. We spend nearly every vacation there.
    Vseward (Chef~V)
    Fri Feb 19, 2010 12:45 am
    Food.com Groupie
    Molly53 wrote:
    I also have Papas Con Chile Colorado - Chile Roasted Potatoes

    We'd love to be able to move to NM. We spend nearly every vacation there.


    That looks so easy and wonderful Molly! Can I use my canned "Hatch" chiles for that?
    *SimplyME*
    Fri Feb 19, 2010 12:53 am
    Food.com Groupie
    I will make some of the red chile this weekend and measure. icon_lol.gif I actually have some pictures of the steps for making the red chile puree, just never got around to writing it down. I just soak red chiles and make it. Usually in big batches because I make lots of tamales. I will put on my list of things to do. I might cheat and buy a small bag of red chile at the store because it has a recipe on the back. I usually buy in sacks, that can range from 10 to 20 lbs.
    Vseward (Chef~V)
    Fri Feb 19, 2010 12:57 am
    Food.com Groupie
    *SimplyME* wrote:
    I will make some of the red chile this weekend and measure. icon_lol.gif I actually have some pictures of the steps for making the red chile puree, just never got around to writing it down. I just soak red chiles and make it. Usually in big batches because I make lots of tamales. I will put on my list of things to do. I might cheat and buy a small bag of red chile at the store because it has a recipe on the back. I usually buy in sacks, that can range from 10 to 20 lbs.


    Yaaay, thanks Viviane..... I'm excited!
    PaulaG
    Fri Feb 19, 2010 7:56 am
    Forum Host
    Thank you Molly for the invite. I live in TX but only 45 miles from NM. Actually I will be in Las Cruces on Monday and Tuesday for training. A very long time ago Las Cruces was home to me before moving to TX. I love the climate, the food and the people.

    I have 71 recipes that are marked "Southwestern". This one was inspired by a little place in Las Cruces that was given the honor of the best "Green Chili Quiche In Town".

    Southwestern Green Chili Quiche

    This recipe was posted in Sabrosa magazine awhile back:

    Caldo De Albondigas

    Due to my NM influences this was an entry in RSC.

    Pollo Crepes Con Mole Azul

    New Mexican food is way different from Tex-Mex. I really enjoy both.
    PaulaG
    Fri Feb 19, 2010 8:00 am
    Forum Host
    Vseward (Chef~V) wrote:
    Molly53 wrote:
    I can never make up my mind on the sauce, so I always get it Christmas style. icon_lol.gif

    Breast of Chicken Relleno


    Oh wow Molly, Yummy looking recipe! Thanks for sharing. I've got that one saved in my "Must Try"


    Molly, I am going to have to add that to my list of recipes to try. Sounds delicious.
    Molly53
    Fri Feb 19, 2010 9:23 am
    Forum Host
    PaulaG wrote:
    Thank you Molly for the invite. I live in TX but only 45 miles from NM. Actually I will be in Las Cruces on Monday and Tuesday for training. A very long time ago Las Cruces was home to me before moving to TX. I love the climate, the food and the people.

    I have 71 recipes that are marked "Southwestern". This one was inspired by a little place in Las Cruces that was given the honor of the best "Green Chili Quiche In Town".

    Southwestern Green Chili Quiche

    This recipe was posted in Sabrosa magazine awhile back:

    Caldo De Albondigas

    Due to my NM influences this was an entry in RSC.

    Pollo Crepes Con Mole Azul

    New Mexican food is way different from Tex-Mex. I really enjoy both.
    BLUE mole? Man, that looks intriguing!
    Molly53
    Fri Feb 19, 2010 9:25 am
    Forum Host
    Vseward (Chef~V) wrote:
    Molly53 wrote:
    I also have Papas Con Chile Colorado - Chile Roasted Potatoes

    We'd love to be able to move to NM. We spend nearly every vacation there.


    That looks so easy and wonderful Molly! Can I use my canned "Hatch" chiles for that?
    It's really dried, but with all the cooking and whatnot, I don't see why one couldn't use canned to good effect.
    PaulaG
    Fri Feb 19, 2010 9:34 am
    Forum Host
    Molly53 wrote:
    PaulaG wrote:
    Thank you Molly for the invite. I live in TX but only 45 miles from NM. Actually I will be in Las Cruces on Monday and Tuesday for training. A very long time ago Las Cruces was home to me before moving to TX. I love the climate, the food and the people.

    I have 71 recipes that are marked "Southwestern". This one was inspired by a little place in Las Cruces that was given the honor of the best "Green Chili Quiche In Town".

    Southwestern Green Chili Quiche

    This recipe was posted in Sabrosa magazine awhile back:

    Caldo De Albondigas

    Due to my NM influences this was an entry in RSC.

    Pollo Crepes Con Mole Azul

    New Mexican food is way different from Tex-Mex. I really enjoy both.
    BLUE mole? Man, that looks intriguing!


    Actually it isn't blue. The blueberries was used in place of raisins. Blueberries was one of the ingredients for that RSC.

    TXOLDHAM
    Fri Feb 19, 2010 10:25 am
    Experienced "Head Chef" Poster
    Lucky you. Every year I buy a year's supply of roasted Hatch chilies at a local market here and freeze. We love them on top of our hamburgers and also use them in Green Chile Stew. I bought a little small cookbook called "The Hatch Chile Cookbook" loaded with ways to use the chilies. I think I bought it used on Amazon.
    *SimplyME*
    Fri Feb 19, 2010 11:36 am
    Food.com Groupie
    Here is a recipe for Caldillo - Green Chile Stew that is very popular around here. I've made this recipe before and pretty much how I make it. I will sometimes use it to make smothered burritos too. I just fill the flour tortilla and shredded cheese and roll, then top with more of the chile and cheese. Yes, I know not very low fat! icon_redface.gif I guess you could stuff the tortillas with beans and cheese and top with this, but I do not like beans.

    Caldillo- Green Chile Stew!
    *KELLY*
    Fri Feb 19, 2010 1:14 pm
    Experienced "Head Chef" Poster
    Hi ladies!! Im not from new mexico but my husband is. Socorro to be exact. And he's like a child in a candy shop when he goes back home for his families homemade dishses they make. He def. loves green chili and the red chili that they smother in EVERYTHING! icon_smile.gif he says " the hotter the better" icon_wink.gif

    Being from california, i really want to learn how to make these dishes for him. I tried to learn from his grandmother who dosent know ANY english what so ever. so that's not alot of help!!
    Cook In Southwest
    Fri Feb 19, 2010 1:16 pm
    Food.com Groupie
    The red chile puree is very very easy to make. Soak dried red New Mexico chiles in water overnight. Put them in the blender with some water, salt, garlic, or whatever seasonings you want. Some like oregano and/or cumin. I like oregano but not cumin (too much like chili con carne.) Blend away until very smooth. Then strain (very important to get those nasty skin pieces out.) Cook on stove for a while at a low heat to blend flavors. (You can reverse the order and cook first, then blend. Either way works.)

    Thanks for reminding me that I need to put a real recipe in my "favorites" recipe binder. I just looked and couldn't find it.

    Quantities are really very flexible for every ingredient. I usually figure the blender is full of chiles and there's about 1/3 of it with water. You really only need enough water to make things blend up. I usually put at least 2 cloves of garlic in, a good shake of salt and that's it. If I want it to be hot, then I add a dash of hot sauce. Cooking only takes about 15-20 minutes. You can skip the cooking part if you plan to bake with it, but I think it helps make it more tasty to do that step. It also helps to evaporate the water and thicken the sauce. Some people thicken with flour, but you won't need to if you didn't go overboard with the water.


    Last edited by Cook In Southwest on Sat Feb 20, 2010 1:24 pm, edited 2 times in total
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