This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.
This makes a very nice, lower in fat, side dish (it has no cheese). It is baked and makes it's own spicy thick gravy. It is great served with any kind of meat, especially grilled.
NOTE: If you use chili powder (like McCormick's), please omit the cumin and oregano.
This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store.
NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.
Unlike salsas that are served when made, this relish needs time for the flavors to meld. Chipotle chilis are dried, smoked jalapenos. They are usually canned and packed in adobo sauce. The prep time includes 24 hour refrigerator time. This recipe is from a cookbook called "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger and John Willoughby.
Jicama, originally from Mexico, can now be found in the US. It is a root vegetable that tastes like a cross between a water chestnut and an apple and a turnip. This recipe is courtesy of Texas Home Cooking by Cheryl and Bill Jameson.
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking.