Biscochitos (Anise-Flavored Cookies)

Mark Masker Cooking with Chiles at the Holidays Leave a Comment

Although history doesn’t reveal the origin of these cookies, it’s believed that they were created by the descendants of the early Spanish settlers in New Mexico. Traditionally they are served at the holiday season and can be found gracing tables after the lighting of the luminaries on Christmas Eve. They are so popular that they have been declared the Official State Cookie. New Mexico is probably the only state that has one! These flaky cookies with a hint of anise must be prepared with lard for the traditional taste, although shortening can be substituted.

New Mexican Three-Chile Wings of Fire

Dave DeWitt Recipes Leave a Comment

These wings are not a traditional New Mexican dish, but since it’s one of our favorites, and we serve it in New Mexico, we have dared to adopt it as one of our hot and spicy favorites. Because of the high sugar content in the sauce, use it toward the end of grilling so it doesn’t burn.


Three-Chile Wings of Fire Sauce:

  • 3 chipotle chiles, stems removed

  • 2 dried red New Mexican chiles, stems and seeds removed

  • 1 onion, chopped

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 4 chiltepins, crushed (or substitute 1/4 teaspoon ground cayenne chile)

  • 1/3 cup catsup

  • 3 tablespoons vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon Worcestershire sauce

  • 2 cups water

  • Salt to taste

The Wings:

  • 2 pounds chicken wings


New Mexican Three-Chile Wings of Fire

Cover the chipotles and New Mexican chiles with hot water in a bowl and allow to steep for 20 minutes to soften. Drain.


Saute the onion in the oil in a saucepan until soft. Add the garlic and saute for another 2 to 3 minutes. Add the remaining ingredients, including the softened chiles, bring to a boil, reduce the heat and simmer for 30 minutes to thicken. Remove from the heat, place in a blender and food processor and puree until smooth. Strain if desired.

Grill the wings over a medium fire, turning often, for 10 minutes. Baste with the sauce frequently during the final 10 minutes of cooking, taking care not to burn the wings.


New Mexican Green Chile Sauce

Dave DeWitt Recipes Leave a Comment

This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.


  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons vegetable oil

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups homemade chicken stock

  • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

  • 1 small tomato, peeled and chopped


Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to “cook” the flour. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

New Mexican Carne Adovada

Dave DeWitt Recipes Leave a Comment

This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling.


garlic, mexican oregano, water, pork, red chile