Anonymous

Name: New Mexico Magazine's A Taste of New Mexico Kitchens
Author: Anonymous

New Mexico Magazine's A Taste of New Mexico Kitchens

Summary

“New Mexico Magazine's A Taste of New Mexico Kitchens”, is a work by Anonymous. It explores elements such as chile, New Mexico and beans.

Quotes from New Mexico Magazine's A Taste of New Mexico Kitchens (Anonymous)

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ One would think that a boiled bean is a boiled bean. But it’s not that simple, of course. Each cook thinks his or her way is the best—and only—method.
Those who advocate the overnight soak will do it this way: Take 2 cups of dry pinto beans, pick them over, and wash them. Cover with cold water and soak overnight. Drain and rinse well. Put in a large pot with about 8 cups of water and 2 tablespoons of lard. Bring to a boil and simmer gently, covered, for about 11⁄2 hours, then test for tenderness. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ New Mexican cooking is unique to New Mexico. Stacked enchiladas topped with an egg and smothered in pungent red sauce, tender sopaipillas, rich and meaty posole stew, green chile, and blue corn tortillas. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Reduce pressure under cold water. Open pot and add posole, lime juice and chile. Add water—about twice as much as the amount of posole. Cook for 45 minutes under pressure. Reduce pressure under cold water. Remove the pork and cut up. Put posole, pork, garlic, oregano and salt in a large, heavy covered pot and simmer for 1 to 3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Sprinkle bottom and sides evenly with Parmesan cheese. Melt 3 tablespoons butter over low heat in heavy saucepan. Add flour and stir with wire whisk. Cook over low heat, stirring constantly until mixture foams and bubbles. Remove from heat, add milk, and beat until smooth. Beat in salt, mustard, cayenne and Worcestershire. Return to heat and cook 1 minute, stirring constantly, until mixture is quite thick. Remove from heat and add egg yolks 1 at a time, beating well after each addition. Pour this mixture into a large bowl. Beat egg whites with a pinch of salt until stiff peaks form. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Although they are kin to fry bread and cousin to buñelos, New Mexico’s sopaipillas are unique. There’s nothing in the world quite like these light crispy bread puffs.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard
1⁄2 cup water
Shortening for frying
Sift dry ingredients together. Work in lard and lukewarm water to make a soft dough. Chill in refrigerator. Roll out dough on a floured surface to about 1⁄4-inch thickness. Cut into 3-inch squares. Deep fry in hot lard (or vegetable shortening) at 400 degrees F a few at a time. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Mix one cup of the chile sauce (see page 15 for recipe) with the chicken. Put 1⁄4 cup of the chicken mixture on each tortilla and roll it up. Place in an oblong baking dish. Cover the enchiladas with the grated cheese. Add the onion, if desired, and salt to taste to the remaining chile sauce and pour over the enchiladas. Bake at 350 degrees F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes, or until everything is hot. Serve immediately. Serves 6.
POSOLE SANDOVAL
Posole is whole hominy, and in New Mexico it is cooked with pork into a thick stew. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Depending on how long the beans were soaked and how high your altitude is (the temperature at which things boil goes down as altitude goes up) , you may have to cook the beans for up to another hour, adding more water if needed. Serve beans, broth and all, in bowls. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Add enough flour to make a stiff dough. Turn onto a floured board and knead until smooth. Put in a greased bowl, turn over, and cover with a clean cloth. Put bowl in a warm place with no drafts and let dough rise until doubled—about 1 hour.
Combine remaining ingredients for filling. Punch dough down and roll into a 20x8 inch rectangle. Cut into four 20x2 inch strips. Spread filling on each strip and fold over lengthwise. Twist 2 strips together, then twist double strips together and form in a circle on greased cookie sheet. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Add to blue cornmeal. Pour in water gradually, adding only enough to make a soft dough. Form into cakes about a half inch thick. Smooth the surface of the cakes with water. Cook on a medium hot grill on each side until the cakes are done. Use like bread.
PAN DE LA REINA
Alicia Romero contributed this delicious holiday bread recipe to New Mexico Magazine many years ago.
1 envelope yeast
1⁄2 cup warm water
1 teaspoon sugar
4 cups flour
1 cup butter or margarine
1⁄2 teaspoon salt
2 tablespoons sugar
6 eggs, beaten
1 cup milk
1 teaspoon anise seeds
Dissolve the yeast in warm water. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Salt to taste
1⁄2 cup grated cheddar, jack or longhorn cheese
In a large heavy skillet, saute the onion, garlic and zucchini in oil. Discard the garlic. Mix in drained corn, chopped chiles and salt. Cover tightly and heat through. Mix in cheese and serve. Serves 4.
12 HUEVOS RANCHEROS
Everyone has a special way of preparing huevos rancheros. This suggestion comes from New Mexico State University.
2 cups green or red chile sauce
4 eggs
1⁄2 cup grated cheese
Heat chile sauce in shallow frying pan. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Cut fresh or canned corn tortillas into triangles and deep fry in oil at 380 degrees F until they are crisp. Drain on paper towels. Sprinkle with salt. These are the original “corn chips.” Use with dips, soups or beverages. ”

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Source: Gutenberg

Anonymous, New Mexico Magazine's A Taste of New Mexico Kitchens

“ Freezes well. Note: These times are set for Santa Fe’s high altitude. At lower altitudes, where the boiling point is higher, you may wish to try shorter cooking times at first.
8 POSOLE ORTIZ
Everyone has his own special recipe for posole. This is the way Willie and June Ortiz prepare it at La Tertulia in Santa Fe—and good it is.
2 cups frozen white posole (hominy)
1 quart water
1 pound pork shoulder or chops
1⁄8 teaspoon oregano
1 teaspoon whole black peppercorns
1⁄3 cup chopped onion
4 dried red chile peppers, crumbled
Salt
Mix all ingredients in a large, heavy pot. ”

Anonymous

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