musings, mutterings, and creative muddle. . .

Friday, April 16, 2010

Foodie Friday - New Mexico Style

Hubster made this fabulous New Mexico style meal about a month ago.  I've been wanting to share it with you and since I've been craving it ever since we ran out of the leftovers. . . Lucky Me -Hubster's agreed to make it again this weekend.  YIPPEEEE!

What a great time to share the recipes so you can make it with us!

The tasty meal consisted of three components - a burrito-style filling wrapped in a flour tortilla, a spicy cheese sauce and a red chili sauce.  The first two 'yums' were our own creation, but the red chili sauce recipe was found on the internet - click on the recipe's title for some background about it and more recipes from the cook herself.

Let's get started!

Cristina’s New Mexican Style Red Chili Sauce

Tools: 1 ½ qt. or larger saucepan with lid. Powerful blender. Stove top.

Yield: Aprox. 3 ½ – 4 cups of sauce


•1 t. to 1 T. ground cumin
•1 T. dark cocoa powder
•½ t. sea salt
•2 cloves garlic, peeled
•½ large yellow onion (aprox. ½ cup) peeled. (use your favorite flavor of onion)
•3 oz net wt. package of dried chilies: Use Chili California OR New Mexican OR Pasilla OR experiment with mixing varieties.
•3 cups water or broth.



1.With scissors cut off the tops of the chilies and pour out the seeds. (Don’t worry about getting them all out.)
2.Rinse chilies briefly to dust them off.
3.Put them in the sauce pan with the water, garlic and onion.
4.Bring to a boil then cover and simmer for 15-20 minutes.
5.In the blender put the cumin, salt and cocoa powder. Add the hot chili mixture including the water. Put the lid on the blender and slowly “step-up” the speed of the blender from low to high. (Never start a hot mixture on high as it may explode out of the top of the blender.) Process the mixture on high for approx. 3 minutes or until very smooth.

This versatile sauce is ready to serve. It freezes beautifully. Use it over tamale pie, as an enchilada sauce, base for chili soups or over fried eggs and omelets. It's the key ingredient to Carne Adovada, a traditional New Mexican pot roast.

Experiment with the sauce by adding ingredients such as: wine, dried fruits such as raisins, apricots, plums, ground toasted nuts or seeds (about ½ cup) , sweet chocolate and cinnamon.

Note: for a thicker sauce, add a few more chilies or decrease water a little.

Cha-Cha Queso Blanco

1 lb Mexican Queso Blanco (white cheese) - cubed
1 cup milk
1 jalepeno - seeded and minced

Using a double boiler over medium-high heat, melt cheese, milk, and jalepeno stirring occasionally until smooth. 

Can be used as dip with tortilla chips, or over burritos, omelets, etc.


Hubster's Confetti Burritos

1 lb ground pork
1 jalepeno - seeded and minced
3/4 cup onion - diced
1 cup green &/or red &/or yellow sweet pepper - diced
1 tsp minced garlic
1/4 cup taco seasoning
1 Tbsp Mexican oregano
2 Tbsp parsley flakes
1 can black beans - drained and rinsed
1 - 2 fresh tomatoes - diced

8 - 10 10" flour tortillas

In larger skillet, combine first eight ingredients.  Cook over medium heat, stirring frequently, until no pink remains in pork pieces.  Add black beans and warm mixture through.  Add tomato when ready to serve.

To serve.  Place tortilla on plate, add a row of filling down middle.  Take one edge and fold all the way over filling.  From opposite edge, roll toward center.

Top with Cha-Cha Queso Blanco, Cristina’s New Mexican Style Red Chili Sauce, and chopped romaine lettuce.  TASTY!

Know what went really well with these burritos?  Troyaritas. . . Hubster's verion of margaritas - oh yeah!

Have a spicy kind of day ~

Robin Z

No comments:

Post a Comment