How Do You Like Your Chile?
In
1996, the official state question was declared to be, "Red or Green?".
This question is simply referring to being asked if someone prefers red
or green chili when ordering New Mexican food. Some people ask for
"Christmas", meaning both red and green chili splashed on top. Green is
usually considered hotter, while red is said to be milder. Some consider
the red to be more consistent in its heat level, with the green more
likely to vary between extremely spicy and not so spicy.
Red Chilies are typically dried and then blended with water before being cooked. Green Chile's, on the other hand, are roasted, peeled the diced, and served up in a favorite New Mexican recipe or even made into Chile Verde.
Both red and green chilies actually come from the same plants, it's just that the peppers change color (from green to yellow to red) as they ripen even further. Each color is delicious!
If
your new to the southwestern flare for hot foods then my advice is to
order the red or green sauces on the side. Try a tamale with red chile
sauce, veggie lovers can even get an avocado tamale at the El Patio, a popular restuarant by the University of New Mexico area,
meat lovers should try a spicy red chile dish called carne adovada. You
will notice that many of the restaurants serving southwestern foods
have their own homemade salsa recipes. Some hot and sweet and some on
the spicy garlic side. Most sell these salsas in jars or containers to
go. Its a great gift to take home with you. New Mexicans take their
salsa seriously and most restaurantshave secret family salsa recipes that are closely guarded.
My favorite New Mexican dish is definitely the cheese enchiladas. My favorite places to eat cheese enchiladas are Church Street Cafe on Church Street in Old Town, El Pinto on 4th Street and Los Cuates on Menaul. The hardest decision is red or green sauce.
See enchiladas made by an expert.
Old Town Ghost Tours
Southwestern
Red Chile Sauce
16 medium dried New Mexico chilies (about 4 ounces)
6 garlic cloves
1 teaspoon dried oregano
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups vegetable broth
1 teaspoon salt
Put
chilies into a bowl and cover with hot water and let rehydrate for 30
minutes, pour off all water and discard. In a blender add chilies,
garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process
to a smooth puree, scraping and stirring every few seconds (In a blender
you may need to add a little more broth until everything is moving).
With a rubber spatula, work the puree through a medium mesh strainer
into a bowl, discard skins and seeds left in the strainer. Cook in a saucepan over medium high heat, stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes. Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. Taste and season with salt and sugar to taste.
Tortilla Recipe2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup warm water
Combine in food processor. Cover dough with a damp cloth or paper towel and let sit for about an hour. Separate into 8 balls, roll out. Cook tortillas on medium high heat in a non stick skillet with no oil for about 25 seconds each side.
Corn Tortillas
Ingredients:
- 2 cups masa harina flour (corn flour)
- 1 cup water
- 1⁄2 teaspoon salt
- Mix flour and salt, then add warm water.
- Knead until a soft dough forms, adding more water or flour as needed.
- Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
- Divide dough into about 16 balls, about 1/2-inch in diameter each.
- Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press.
- Heat an large non-stick skillet over medium-high heat.
- Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
- The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.
Los Cuates
Sheri Brewer
Lodging & Hospitality Expert
