jicama

Chile de Arbol Salad

Mark Masker Cooking with Chiles at the Holidays, Recipes Leave a Comment

Jicamas are a bulbous root vegetable with thin brown skin and a crisp, crunchy, sweet flesh rather like a water chestnut. In Mexico, jicamas are a popular snack food sold by street vendors who cut them into sticks, douse them with lime juice, and sprinkle them with chile. Sometimes called a Mexican potato, it’s good both raw and cooked, although it is usually served raw as an appetizer or in salads such as this one. This spicy salad dressing goes well with a number of fruits and vegetables so experiment with your own combinations.

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.

Ingredients

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

Instructions

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.

Ingredients

  • 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

Instructions

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.

Ingredients

garlic, mexican oregano, water, pork, red chile

Instructions