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Dec 5, 2018 · 1 pound lard, at room temperature (or vegetable shortening) Separately, cream lard with sugar and aniseed. Add eggs one at a time until blended well. Add orange juice and brandy in a steady stream. Begin to add dry ingredients, including cranberries and walnuts, to the creamed mixture a little at a time.
Instructions. In a small bowl, dissolve yeast and sugar in warm water; allow to sit for 10 minutes. In a large bowl, mix together all ingredients, adding additional flour as needed, and knead to form a smooth dough. Cover and allow to rise in a warm place for one hour or until dough has doubled in size.
- New Mexico's Food History
- Chile Sauces
- Green Chile Chicken Enchiladas
- Sopapillas
- Carne Adovada
- Burrito
- Posole
- Chile Rellenos
- Blue Corn
- Tamales
The story of New Mexican cuisine is in many ways the story of the southwest, and indeed the story of early America. A combination of foods was brought by 16th century Spanish explorers (when the area was a territory of the Spanish crown called New Spain) who had travelled up through what is now Mexico. Many dishes do sound familiar: enchiladas, bur...
New Mexico’s foodie drawcards are its two chile sauces, made from capsicum peppers native to the state, which you'll see hung from buildings and doorways in long strings called ristras. The New Mexico chile has a long and mixed history: Native American Pueblo tribes used local species of peppers and were later influenced by European cultivation tec...
You’d be hard-pressed to come up with a more popular New Mexican dish. Corn tortillas layered with chicken, cheese and green chile are stacked (not rolled like in Tex-Mex cooking) and baked. At home, this dish is also made as a casserole by layering the ingredients into a baking pan like lasagne. Try it at: Duran Central Pharmacy, a hidden restaura...
You may see this name on some fry-breads in other parts of Latin America, but New Mexican sopapillas are distinct. Rectangular, fluffy crispy dough fried in oil, sopapillasaccompany every New Mexican meal and can either be used to mop up leftover chile, or more popularly, drizzled in honey and eaten, hot and crispy, as a dessert. Try it at: El Pati...
A dish whose name and style refer directly to its Spanish descendant: carne adovadais indeed marinated pork. The New Mexican twist is in the marinade: rich red chile. The pork is stewed in chile until falling apart, then served with warm, buttered flour tortillas. Try it at: Rancho de Chimayó – the village of Chimayó is famous for its red chile, an...
Maybe you've had a burrito before, but there's nothing like a New Mexican burrito. Here, the biggest, fluffiest flour tortilla you've ever seen is taken, goodies are wrapped inside (options include shredded beef, carne adovada, shredded chicken, plain pinto beans or a mix), lay the beast down on an oven-safe plate, cover in cheese, chile and more c...
Boiled maize shouldn’t be tasty, but when cooked for hours with pork shoulder, red chile and garlic, it becomes a kind of corn-like porky stew that’s impossible to resist. Posole is traditionally eaten with tamales on New Mexican Christmas tables. Try it at: El Paragua– an old, family-run place in the town of Española.
Green chiles are stuffed with shredded cheddar, then battered and deep-fried and served with (surprise) more chile sauce, beans and rice. Try it at: Pepper Pot– no better place to sample green chile than in Hatch, the region most famed for growing it.
Corn has been cultivated in New Mexico for centuries and was the staple ingredient used by Native American Pueblo cooks. In addition to yellow and white, more colorful varieties of corn including red and blue, are used to make tortillas. Blue corn tortilla chips, usually served with salsa and fresh guacamole, are a common starter on many restaurant...
Slow-cooked, garlicky shredded pork is encased in corn dough and steamed in a corn husk, then smothered in red chile sauce and downed so quickly you barely get the husk open. Tamales are popular in a lot of places, but the red chile gives them a true New Mexico kick. Try it at: El Pinto– family-run maze of a restaurant in the village of Corrales ne...
Dec 8, 2015 · In a large saucepan or stockpot, cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer for 20 to 30 minutes. Add more water if necessary. Heat a heavy skillet over high heat, add the oil, and when hot, reduce the heat to medium, add the pork, and brown.
Dec 2, 2023 · Add flour, baking powder, salt, and shortening to a large mixing bowl. Mix with hands until the shortening is fully integrated. Add warm water a bit at a time until desired consistency is reached. Once dough is ready, break/cut into 12-16 uniform size round balls. Scramble one egg in a cup and set aside for egg wash.
- Dessert
Nov 28, 2022 · Spend Christmas on the Pecos in Carlsbad. One of New Mexico’s grandest holiday light shows takes place every Christmas season in Carlsbad. Boats glide on the Pecos River through a fairyland of twinkling lights created by more than 100 local homeowners who spend hours creatively decorating backyards and boat docks with millions of lights.
Jun 26, 2019 · 6520 Americas Pkwy, Albuquerque, NM 87110, USA. Get directions. Phone +1 505-872-2822. Visit website. Buca di Beppo serves both lunch and dinner on Christmas Eve and Christmas Day, with the usual menu of Italian specialties. For a larger gathering, consider booking a semi-private dining room, where you can host a family-style meal with courses ...
