New Mexico Red Chile sauce

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This is my version of New Mexico’s famous red chile sauce. Mixed with shredded pork, it is used as a tamale filling, but it is also ladled over the tamales as well as enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.

Ingredients

•    24 dried red New Mexico chile pods
•    5 cups beef stock, chicken stock or water
•    2 tablespoons bacon grease, lard or vegetable oil
•    2 cloves garlic, minced
•    2 tablespoons flour
•    1 teaspoon dried Mexican oregano
•    Salt, to taste
•    1 teaspoon honey, or to taste (optional)

Instructions

In a large cast-iron skillet over medium heat, toast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.

Transfer the chiles to a deep saucepan and pour over them about 4 cups water (or enough to just barely cover. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.

Working in batches, puree the chiles with their soaking liquid.

In the cast-iron skillet, over medium heat, melt the bacon grease. Add the garlic and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano and simmer 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with the honey.

Ceviche de Ostras [Oyster Ceviche]

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This dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters. If you don’t have a habanero, you can substitute jalapenos.

Ingredients

  • 48 oysters, shucked
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 3 tomatoes, peeled, seeded and chopped
  • 1 cup chopped onion
  • 1 habanero chile, stemmed, seeded and minced
  • 3 tablespoons finely chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Garnish:

  • Lettuce leaves
  • Fresh mint sprigs
  • Tomato wedges

Instructions

Place the oysters in a large ceramic bowl and cover them with the lime and lemon juices. Cover the bowl tightly and refrigerate overnight.

Drain the oysters and reserve 1/4 cup of the juice. Add the remaining ingredients to the oysters, along with the reserved juice, and toss the mixture gently.

Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce and garnish with fresh mint and tomato wedges.

San Jose del Cabo Chicken Stew

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The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.

Ingredients

•    1/2 cup vegetable oil

•    1 large onion, sliced as thinly as possible

•    1/2 cup water

•    3 jalapenos, chopped

•    12 green olives

•    2 cloves garlic, minced

•    4 cups tomatoes, chopped,
•    3 tablespoons capers
•    3 ribs celery, chopped
•    1/2 teaspoon chipotle
•    3 bay leaves
•    2 teaspoons dried leaf oregano, crumbled
•    1 teaspoon salt
•    1/2 teaspoon pepper
•    10 ounces sliced mushrooms
•    6 boneless chicken breasts

Instructions

Add the vegetable oil to a large sauce pan over medium heat. Add the onion and cook, stirring until it softens. Stir in all remaining ingredients except the mushrooms and chicken breasts. Bring the mixture to a boil, then reduce the heat and let simmer, uncovered, for 35 minutes. Place the chicken in a single layer in skillet, skin side up. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook for another 15 minutes until chicken is done.

Suban-Ick sauce

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‘This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. ‘

Ingredients

•    3/4 cup water
•    30 plum tomatoes, halved
•    1 medium onion
•    1 large potato, peeled and quartered
•    1 large chayote squash, peeled and quartered
•    4 medium tomatillos, husked and chopped
•    6 red bell peppers, stemmed and seeded
•    2 cayenne chiles, seeds and stems removed
•    1 pasilla chile, seeds and stem removed
•    1 chile piquin, seeds and stem removed
•    1 guajillo chile, seeds and stem removed
•    3 chiltepin chiles (add more for extra heat)
•    3 bay leaves
•    2 sprigs fresh thyme
•    1/3 teaspoon powdered annatto seeds (achiote)
•    Salt and pepper to taste

Instructions

To make the sauce, in a large pot over medium high heat, combine all of the ingredients except the annatto. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are cooked, about 30 minutes. Remove the pot from the heat and allow it to cool. In a separate bowl, add just enough water to make a thick paste of the annatto powder then add that to the rest of the mix. Working in batches, blend in a food-processor and reserve.

Suban-Ick / meat

Dave DeWitt Leave a Comment

This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.

Ingredients

•    1/4 cup vegetable oil
•    2 1/2 pounds chicken pieces
•    1 pound country-style pork ribs
•    1 pound stew beef, cubed
•    1 package frozen banana leaves, thawed

Instructions

To make the meat, pour the oil into a large, heavy-bottomed skillet over medium high heat and working in batches, sear the chicken, pork and beef. Remove them from the heat.

Preheat the oven to 350 degrees F.

Wash and dry the banana leaves, then cut them in half lengthwise. In a very large clay pot or Dutch oven, arrange the leaves in the bottom of the pot, emanating in a fan pattern. Arrange the browned meats on the bed of leaves, then pour the blended sauce over the meat. Fold the banana leaves, one at a time, over the top of the meat. Anchor the leaves with a small plate, then cover the pot and bake for 1 hour.