New Mexican Recipes
Amanda Said:
NEED New Mexican Green Chili Stew Recipe AND/OR Carne Adovada Recipe.?We Answered:
I live in NM and these are fixed in lots of homes, some changes are made to suite family taste.Hatch Green Chili Stew Recipe
Hatch New Mexico Green Chili Stew. There is nothing quite like the flavor of a Hatch chili and this recipe captures it in a hearty stew. The secondary ingredients can be changed or added to with little effect in flavor.
Prep:40m Cook:240m Servings:4
hatchnewmexicochilis
8oz Pork - trimmed or 8oz Chicken
1 tbs Flour
1 tbs Olive Oil
3-4 Red New Potatoes or your choice. approx 1lb potato.
1.5 cups Tomato
1/2 cup Hatch Green Chilis
2 cloves Garlic
1/2 tsp New Mexico Red Chili Powder
1 qt Chicken Stock
1/2 tsp Cumin
Directions
Cool the Pork (or chicken) and then sprinkle with flour.
in a large saucepan, heat oil and fry pork until sealed.
dice the potatoes, tomato and Green Chilis.
crush and mince the garlic.
add all the remaining ingredients to the saucepan and cover.
cook at a low simmer for 4hrs.
serve with flour tortillas.
(try adding white onion, celery or red bell pepper as you see fit. its a stew!)
****Carne Adovada
Carne Adovada is a traditional New Mexico pork dish in a chile caribe marinade.
Carne Adovada Recipe:
2.5 pounds pork loin
16 ounces dried red chile pods
1 white onion, chopped
1/2 cup vinegar
1 teaspoon oregano
Directions:
To make the chile caribe take the red chile pods and soak them for two hours to resuscitate. Place in a blender with two cups of hot water and "chop" till a paste is formed.
1. Trim all the fat from the meat and cut in bite-size cubes.
2. Mix the red chile caribe marinade with the onion, vinegar and oregano.
3. Place the meat in a glass baking dish and cover with the red chile caribe marinade mixture.
4. Stir to coat each piece of meat and marinate overnight in the refrigerator.
5. The next day, bring the meat to room temperature. Put into a preheated 425-degree oven for 90 minutes.
6. Drain excess water from the baking dish and bake 60 minutes longer at 325 degrees.
Serve over rice, wrapped in flour tortillas or in tacos.
*
Sherri Said:
Can anyone share their favorite mexican recipe, i want to learn new recipes!!?We Answered:
EASY CHICKEN ENCHILADAS2 c. chopped, cooked chicken
2 jars taco sauce
1 tbsp. chicken flavor instant bouillon
2 c. half and half
10 to 12 flour tortillas
2 c. shredded Monteray Jack cheese
Jalapeno peppers
Combine chicken and taco sauce in a large saucepan; cook over low heat 15 minutes, stirring often.
Dissolve bouillon in half and half in a large skillet over low heat. Don't boil.
Cook tortillas one at a time in an ungreased skillet about 10 seconds on each side or until softened. Dip each tortilla into half and half mixture.
Spoon 1 heaping tablespoon chicken mixture in center of each tortilla; roll up tightly and place seam side down in a lightly greased 13x9x2 inch baking dish.
Pour remaining half and half mixture over tortillas; sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Garnish with parsley and jalapeno peppers.
Danny Said:
i need some good mexican food recipes?We Answered:
Make some Taco Boats.Get some WonTon Wraps from your local grocery store. They usually hang in the produce isle near the Tofu. They come 60 to a package.
I can make about 48-50 of these with two pounds of ground beef.
Brown your ground beef ( 1-2 pounds) with chopped sweet onion (large or small). Drain and add the dry Ranch Dressing mix (1 pkg. for 1 lb. 2 for 2 lbs.). Stir in well.
While your meat is cooking take the Wonton Wraps and place them individually in a muffin tin to bake and form a small bowl. Transfer them to a cookie sheet after you finish baking them.
Spoon in your meat mixture to each bowl and add grated cheddar cheese to the top. Place them back in the oven to melt the cheese slightly.
Toppings can range from sour cream, guacamole, shredded lettuce, chopped tomatoes, corn, chopped green onions and salsa of course.
They are fun to make and more fun to eat. And believe me they will disappear so don't think you can make to many!
Ben Said:
looking for some new mexican recipe?We Answered:
Pulled Beef Enchiladas1 pound round steak
2 large cloves garlic, crushed
1 medium onion, halved and thickly sliced
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/2 cup beef broth
3 cups enchilada sauce
10 (9-inch) corn tortillas
Grated cheddar or Monterey Jack cheese, to garnish
Shredded lettuce, to garnish
Sour cream or nonfat yogurt, to garnish
Preheat oven to 300 degrees. Cut round steak into pieces that will fit snugly into a casserole with a lid. Strew about the beef the garlic, onion, pepper and chili powder, and pour the beef broth over all. Cover the beef with aluminum foil and then the casserole lid, and place the casserole in the preheated oven.
Let the beef cook, checking it once or twice to be sure the broth has not cooked completely away, for 2 1/2 to 3 hours. The beef is done when it is exceedingly tender to the fork, falling apart as you prod it. Remove the beef from the cooking juices and set it aside to cool.
Strain the cooking juices, discarding the solids reserving the broth. Set the strained broth aside.
When the beef is cool, shred it by pulling at it with two forks. Moisten it with the reserved broth and, if desired, refrigerate it for up to 2 days before proceeding with the next step. About an hour before you serve the enchiladas, preheat the oven to 350 degrees.
Pour one cup of enchilada sauce in a small, heavy, nonstick skillet. Heat it over medium-high heat and soften tortillas by passing them briefly through the hot enchilada sauce, draining them well before laying them on a brown paper bag or mat of paper towels. Continue until all the tortillas are softened. Spray 9-by-13 inch baking pan with nonstick spray. Spread about 1/2 cup or so enchilada sauce in the bottom of the pan.
Remove the reserved meat from the refrigerator and fill the tortillas by spooning a tablespoon or two of the meat into the bottom third of a tortilla, rolling it like a cigar and placing it seam-side down in the baking pan. Continue until you've filled all the tortillas; you may have some beef left over. Now pour enchilada sauce over filled tortillas until they are very nearly covered, tipping the pan to make sure the corners are well moistened. If you have beef left over, spread it over the top of the enchiladas.
Bake until the enchilada sauce is bubbling hot, about 30 to 45 minutes. Garnish each serving with shredded lettuce, grated cheese, sour cream or yogurt and salsa.
Makes 6 servings
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Randall Said:
Looking for a new tasty Mexican recipe...?We Answered:
I lately tried out Deluxe Machaca Chimichangas (Chimichangas de Machaca Especial). It turned to be awesome.Katherine Said:
I need a new Mexican recipe?We Answered:
Go find a new Mexican (possibly in New Mexico) and slap some recipes out of him.Then make him mow the lawn.