Author of the Charlie Parker Mystery Series
New Mexico Food
Counter to the way Charlie feels about it, I actually enjoy cooking. We love big brunches, slowly-simmered soups, and experimenting with new tastes especially with Mexican and New Mexican dishes. Here are a few that have evolved over time, some coming originally from friends and family members.
Green Chile Stew
1 to 1-1/2 lbs pork tenderloin, cut in 1/2” cubes
2 cans stewed tomatoes, crushed
1 small can mild whole green chiles (4 to 5 chile pods), cut into stew-sized chunks
Hot green chile to your taste (1-2 T. diced is usually good)
1 medium onion, cut into stew-sized chunks
2-3 cloves garlic, minced
8-10 c. beef bouillon
Salt and black pepper to taste
2 medium potatoes, peeled and cut into 1/2 inch cubes
Place all ingredients except the potatoes into a large stew pot. Bring to a boil, then cover, reduce heat and simmer 2-3 hours. About 30-45 minutes before you plan to serve, peel and cut the potatoes and add them to the stew. Serve with corn bread, warm flour tortillas or other favorite bread.
For a somewhat different taste, I’ve made this with either pinto beans or hominy in place of the potatoes. The meat can, alternately, be beef or wild game.
Taco Soup—Easy and Hearty!
1-1/2 lbs lean ground beef
1 large onion, chopped
1 pkg fajita or taco seasoning mix—dry
1 small pkg ranch-style dressing mix—dry
1 can pinto beans
1 can black beans
2 cans diced tomatoes
1 can chopped green chile
1 can whole corn
1-1/2 c. water
In a skillet, brown the meat and onion, drain off fat, add dry seasoning mixes. Stir until well mixed. In a stew pot or slow cooker, dump all the canned ingredients, undrained, followed by the meat/onion mixture and water. Stir until well blended. Simmer for about an hour on the stove, or if using slow cooker about 2 hours on High or 4 hours on Low.
Chile Hominy Casserole (a good potluck side dish)
2 cans hominy, drained
3 T. grated onion
1-1/2 c. sour cream
1-1/2 c. Monterey Jack or cheddar cheese, shredded
1 can diced green chile, drained
3/4 t. salt
1/2 c. fine bread crumbs
Preheat oven to 350. In large bowl, combine all ingredients except bread crumbs. Spoon into a 2-1/2 quart casserole. Sprinkle bread crumbs on top. Bake 30-40 min. Makes 8-10 servings.
Easy Flan
(from a friend, who got it from the internet--I don't know who originally came up with it)
1-1/2 cups plus 1/2 cup sugar
6 large eggs
1—14 oz can sweetened condensed milk
2—13 oz cans evaporated milk
1 t. vanilla
Preheat oven to 325. Have two 9” pie plates or casserole dishes handy (or divide recipe in half to make only one). Pour 1-1/2 cups sugar into a warm pan over medium heat. Stir constantly until sugar melts and turns brown. Quickly pour half the caramel-like sugar into the pie plates, swirling to coat the bottom. It will harden as it cools.
Blend eggs and milks with a whisk, then slowly mix in the 1/2 c. sugar, then the vanilla. Whisk until smooth. Pour custard into the caramel lined pie pans. Place on cookie sheet to catch boil-over, bake about 1 hour 15 mins. Check for doneness with a knife just to the side of center. When cool, invert onto a serving plate, if desired. Caramel will be runny.
1 to 1-1/2 lbs pork tenderloin, cut in 1/2” cubes
2 cans stewed tomatoes, crushed
1 small can mild whole green chiles (4 to 5 chile pods), cut into stew-sized chunks
Hot green chile to your taste (1-2 T. diced is usually good)
1 medium onion, cut into stew-sized chunks
2-3 cloves garlic, minced
8-10 c. beef bouillon
Salt and black pepper to taste
2 medium potatoes, peeled and cut into 1/2 inch cubes
Place all ingredients except the potatoes into a large stew pot. Bring to a boil, then cover, reduce heat and simmer 2-3 hours. About 30-45 minutes before you plan to serve, peel and cut the potatoes and add them to the stew. Serve with corn bread, warm flour tortillas or other favorite bread.
For a somewhat different taste, I’ve made this with either pinto beans or hominy in place of the potatoes. The meat can, alternately, be beef or wild game.
Taco Soup—Easy and Hearty!
1-1/2 lbs lean ground beef
1 large onion, chopped
1 pkg fajita or taco seasoning mix—dry
1 small pkg ranch-style dressing mix—dry
1 can pinto beans
1 can black beans
2 cans diced tomatoes
1 can chopped green chile
1 can whole corn
1-1/2 c. water
In a skillet, brown the meat and onion, drain off fat, add dry seasoning mixes. Stir until well mixed. In a stew pot or slow cooker, dump all the canned ingredients, undrained, followed by the meat/onion mixture and water. Stir until well blended. Simmer for about an hour on the stove, or if using slow cooker about 2 hours on High or 4 hours on Low.
Chile Hominy Casserole (a good potluck side dish)
2 cans hominy, drained
3 T. grated onion
1-1/2 c. sour cream
1-1/2 c. Monterey Jack or cheddar cheese, shredded
1 can diced green chile, drained
3/4 t. salt
1/2 c. fine bread crumbs
Preheat oven to 350. In large bowl, combine all ingredients except bread crumbs. Spoon into a 2-1/2 quart casserole. Sprinkle bread crumbs on top. Bake 30-40 min. Makes 8-10 servings.
Easy Flan
(from a friend, who got it from the internet--I don't know who originally came up with it)
1-1/2 cups plus 1/2 cup sugar
6 large eggs
1—14 oz can sweetened condensed milk
2—13 oz cans evaporated milk
1 t. vanilla
Preheat oven to 325. Have two 9” pie plates or casserole dishes handy (or divide recipe in half to make only one). Pour 1-1/2 cups sugar into a warm pan over medium heat. Stir constantly until sugar melts and turns brown. Quickly pour half the caramel-like sugar into the pie plates, swirling to coat the bottom. It will harden as it cools.
Blend eggs and milks with a whisk, then slowly mix in the 1/2 c. sugar, then the vanilla. Whisk until smooth. Pour custard into the caramel lined pie pans. Place on cookie sheet to catch boil-over, bake about 1 hour 15 mins. Check for doneness with a knife just to the side of center. When cool, invert onto a serving plate, if desired. Caramel will be runny.
Here are some fun holiday recipes that we enjoy here in New Mexico. Give them a try!
Bizcochitos (a traditional Christmas cookie)
½ c. sugar
1 c. shortening
½ t. anise seed
2 c. white flour
1 c. whole wheat flour
½ t. salt
1 t. baking powder
about 1/3 c. water (more may be added if dough is too crumbly)
Cream shortening and sugar together, beat until light and fluffy. Add anise seed. Sift flours, salt and baking powder together and add. Add just enough water to hold the dough together.
Roll dough ¼” thick and cut with cookie cutters. Dip each cutout in a sugar/cinnamon mixture and bake at 350 for 10-12 minutes.
For an easy party appetizer, try this one:
Red Chile Spread
Take a block of cream cheese, softened to room temperature, and place it on a serving plate. Spread red chile jelly* evenly over the top. Serve with crackers, providing a small knife or spreader so guests can spread the cheese/jelly mixture on the crackers.
*Chile jelly is available at specialty food stores or online at http://www.santafeseasons.com/jelly.html or http://www.senormurphy.com/jellies.html
Bizcochitos (a traditional Christmas cookie)
½ c. sugar
1 c. shortening
½ t. anise seed
2 c. white flour
1 c. whole wheat flour
½ t. salt
1 t. baking powder
about 1/3 c. water (more may be added if dough is too crumbly)
Cream shortening and sugar together, beat until light and fluffy. Add anise seed. Sift flours, salt and baking powder together and add. Add just enough water to hold the dough together.
Roll dough ¼” thick and cut with cookie cutters. Dip each cutout in a sugar/cinnamon mixture and bake at 350 for 10-12 minutes.
For an easy party appetizer, try this one:
Red Chile Spread
Take a block of cream cheese, softened to room temperature, and place it on a serving plate. Spread red chile jelly* evenly over the top. Serve with crackers, providing a small knife or spreader so guests can spread the cheese/jelly mixture on the crackers.
*Chile jelly is available at specialty food stores or online at http://www.santafeseasons.com/jelly.html or http://www.senormurphy.com/jellies.html