Hatch Chile Relleno Casserole with Ranchero Sauce

Hatch Chile Relleno Casserole with Ranchero Sauce Recipe By:Baking Nana “Hatch chiles are New Mexico’s gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.” Ingredients 4 egg whites 1 cup evaporated milk 1/3 cup all-purpose flour 1 teaspoon salt 1 pound Oaxaca cheese, shredded 27 ounces canned Hatch chile peppers, sliced open Sauce: 2 tablespoons vegetable oil 1 medium white onion, diced 2 cloves garlic 3 tablespoons New Mexico chile powder 1 teaspoon salt 1/2 teaspoon cumin 1 red bell pepper, sliced … Continue reading Hatch Chile Relleno Casserole with Ranchero Sauce

Santa Fe Tuna Carpaccio

Santa Fe Tuna Carpaccio Recipe By:Lyndon “This is a recipe I had made after coming back from Cabo San Lucas. It’s a light and refreshing appetizer that you can’t get enough of.” Ingredients 1 (1 pound) loaf French bread 10 ounces ahi (yellowfin) tuna, sushi-grade – sliced 1 inch long and 1/8 inch thick 1/4 cup onion, cut into 1/8-inch dice 2 tablespoons capers, drained 3 ounces olive oil 3 tablespoons fresh lemon juice 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Slice the French bread 1/4 inch thick, and set aside. Place the tuna slices in … Continue reading Santa Fe Tuna Carpaccio

Turkey Chorizo (Loose, not Encased)

Turkey Chorizo (Loose, not Encased) Recipe By:janelle “In college, I spent some summers in New Mexico, where I fell in love with authentic Mexican chorizo. But having become very health-conscious, my husband and I have been trying to replicate that chorizo flavor in extra lean ground turkey. This recipe tastes just like the pork chorizo from our favorite taco trucks. Serve in tacos, burritos, quesadillas, omelets, or breakfast burritos. I suggest serving on corn tortillas, with chopped onion and cilantro garnish, and a squeeze of lime.” Ingredients 3 dried red chile peppers, or more to taste 2 tablespoons apple cider … Continue reading Turkey Chorizo (Loose, not Encased)

Slow Cooker Low-Carb Santa Fe Chicken

Slow Cooker Low-Carb Santa Fe Chicken Recipe By:Michelle Handrahan Henschell “Easy clean eating, low-carb. Serve over rice or tortillas with your favorite toppings.” Ingredients 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fat-free chicken broth 1 (14.5 ounce) can diced tomatoes with green chile peppers 1 (8 ounce) bag frozen corn 1/4 cup chopped fresh cilantro 3 scallions, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon cayenne pepper, or to taste salt to taste 1 1/2 pounds skinless, boneless chicken breast halves Directions Combine black beans, chicken broth, … Continue reading Slow Cooker Low-Carb Santa Fe Chicken

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken Recipe By:bdunk1998 “Easy slow-cooker meal.” Ingredients 1 (15 ounce) can black beans, drained 1 (14 ounce) can whole kernel corn 1/2 cup salsa 4 skinless, boneless chicken breast halves 1/2 cup salsa 1 (8 ounce) package cream cheese, cut into cubes 8 tortillas Directions Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa. Cook on High for 3 hours. Add cream cheese to chicken mixture; cook another 30 minutes. Spoon chicken mixture into middle of tortillas; roll … Continue reading Slow Cooker Santa Fe Chicken

Green Chile Chicken Stew

Green Chile Chicken Stew Recipe By:Georgette “This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can’t handle heat!” Ingredients 1 (4 pound) whole chicken 1 teaspoon ground cumin 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon … Continue reading Green Chile Chicken Stew


Sopapillas Recipe By:Xenia “This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas.” Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons shortening 3/4 cup water 2 cups vegetable oil for frying Directions In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make … Continue reading Sopapillas

Blue Cornmeal Pancakes

Blue Cornmeal Pancakes Recipe By:UBERGRRL “This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you’re ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they’re very hungry.” Ingredients 3/4 cup blue cornmeal 1 teaspoon salt 1 tablespoon white sugar 1 cup boiling water 1 beaten egg 1/2 cup milk 2 tablespoons butter, melted 3/4 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 cup pine nuts, toasted Directions In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling … Continue reading Blue Cornmeal Pancakes

Southwestern Green Chile with Pork Stew

Southwestern Green Chile with Pork Stew Recipe By:terrielyn “A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.” Ingredients 3 tablespoons olive oil 1 onion, chopped 2 pounds pork loin, cut into 1 inch cubes 1/2 cup all-purpose flour 3 (14.5 ounce) cans chicken broth 4 cups water 4 potatoes, peeled and cubed 8 green chile peppers, chopped 1 (15 ounce) can black beans, undrained 1 (15 ounce) can kidney beans, drained 3 cloves garlic, minced salt and pepper to taste Directions In a large pot over … Continue reading Southwestern Green Chile with Pork Stew


Biscochitos Recipe By:Patricia Romero “This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.” Ingredients 6 cups all-purpose flour 1/4 teaspoon salt 3 teaspoons baking powder 2 cups shortening 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 teaspoon ground cinnamon Directions Preheat the oven to 350 degrees F (175 degrees C) Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and … Continue reading Biscochitos