Mild New Mexico Red Chile Enchilada Sauce

Mild New Mexico Red Chile Enchilada Sauce

This easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!

10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar

1. Roast the chilies on a hot comal until soft and pliable.  Remove chilies from comal and allow to cool down a little.  Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes.  Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.

Chile Rellenos

Chile Rellenos
This is a turning point in the life of a Southwestern cook.

15 Poblano chiles
1 LB Queso Oaxaca, Monterrey jack or what ever cheese you like
Flour
8 Eggs
1/2 TSP Cream of Tartar
Salt
Corn oil for frying

1. Start with the 15 Poblano chilies (If you have access to Anaheim green chiles, they are great but I've had better results year round with Poblanos), do not remove the stems.  Blister the chilies on the grill until all of the outside is brown and black.  Place the chilies in a plastic or paper bag and fold the bag down. Let the chilies stand for ten minutes, to sweat and then the skin will come of easily.
2. Put 1-2TBL of whatever cheese you like inside a small slit you've made in the side of each chile.
3. Dredge the chilies in flour.
4. Separate 8 eggs, beat the yolks.  In a large mixing bowl or food processor, beat the whites and 1/2 tsp. of cream of tartar with a pinch salt until very stiff.  Fold in the beaten yolks, gently with a rubber spatula.
5. Meanwhile, in a large sauce pan, heat safflower oil to at least 350 degrees. Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not used to doing this, use tongs) set them in the hot oil.  Chiles will float on top of the oil -- you will need to carefully turn them.  When they are golden brown, they are done.  Place them on a paper towel to drain and salt them lightly.

The Best Mexican Food in the USA!

I went to Carolina’a del Norte in Phoenix this morning.   As I sat there eating one of the simple pleasures of living here, I was reminded of one of the great Mexican Food arguments which circulates around this part of the world. 

My friend Bob Boze Bell, millionaire publisher, of True West magazine, has been in a several decade long debate with the Distinguished Professor Paul Andrew Hutton, Professor of history at The University of New Mexico. 

Both men are well versed, lecture, and have written extensively, on the history of the American west.  Professor Hutton says, that New Mexico has the nations best “Mexican food”, with Mr. Bell correctly arguing, that Arizona has the best!

This is not some subjective argument because I prefer Arizona’s use of certain chiles or cilantro.  There is a simple reason that we have the best Mexican food in the U.S.  Arizona was the least inhabited region of the Southwest.  We had no real anglo settlement until, after the Gadsden Purchase in1852 and then the Civil War, which ended in 1865.  Tucson was basically an army outpost from the 1860’s on.  Eventually growing into a small community and then the largest city in what would become Arizona, until the farming around Phoenix grew in the early 1900’s.

Now I’m sure Professor Hutton, will take great offence with me, a mere cook, lecturing him on history.  But knowing history and understanding it are two different enchiladas (Professor Hutton, please see; food, Mexican, if that school has dictionaries).

The food currently being offered in New Mexico is a combination of Spanish and Native American, traditions starting in the 1500’s. In the 500 years since they have developed a separate “New Mexican “cuisine, that although delicious, is not Mexican food. 

Here in Arizona we’ve only had 150 years to bastardize the Mexican food, with our best efforts coming directly with Mexicans, across the border.  California like Texas are both older and have a lot of fusion, Mexican food.  I’m not saying that there are no great Mexican food restaurants in these places… there are. 

Just saying, Mexican food, is a misnomer, like saying, American food.  There are many styles and traditions through out Mexico and the food here is mostly “Northern Mexican” food.   But, Professor Hutton, our Mexican food can beat your Mexican food with one stove tied behind it’s back!

Warmly

Mad Coyote Joe

Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas. It’s also fantastic with chips or Mexican breakfast. It is so fresh tasting and goes well with roasted meats or poultry. It will be a welcome addition to your holiday table

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed. salsa should be a little thicker than tomato sauce.

Makes 3 cups

New Mexico, Lamb and Chicos Stew

New Mexico, Lamb and Chicos Stew

This is a traditional Native American stew made through the Southwest. It uses chicos, which are dried corn kernels that have been roasted in an horno, or adobe oven. Making this wonderful stew takes several hours so we always start in the morning, on a cold winter day. By noon the house is full of the enticing aroma and the stew is ready and so are we. Chicos can be purchased at many southwestern gift shops in New Mexico or through the mail!

1 Lb. Chicos

5 cups chicken broth

5 cups water

1 Tbl. Corn oil

1 white onion, chopped

3 cloves of garlic, chopped fine

1 Lb lamb stew meat, cut into 1-inch cubes

4 or 5 fresh Anaheim, Hatch or Poblano chiles, roasted, peeled, deveined, seeded and chopped

Salt and pepper to taste

Place the chicos in a large stockpot with the water and chicken broth, and bring to a rolling boil. Reduce heat to simmer, cover and allow to cook for two and on half to three hours. When the time is up heat up the oil, over medium heat, in a large Dutch oven or heavy pot. Sauté the onion until soft. Add the garlic and continue cooking for 30 seconds. Add the lamb meat and sauté until well browned. Ladle some of the hot liquid from the chicos into the Dutch oven. Deglaze the pan by working brown bits lose from the bottom of the pan into the stew with a rubber spatula. Add all of the chicos and liquid to the lamb. Bring to a boil, cover and then reduce heat to low and simmer for another hour. When the time is up, add the chiles simmer for fifteen more minutes, taste and season. Serve in big soup bowls with warm bread or tortillas.

Serves 6-8