New Mexico Mexican

Menu for the week of Oct 13

Sat: Carne asada fajitas with rice and black beans [make enough for Tuesday also]
Sun: Fish tacos [make posole]
Mon: Rotisserie chicken (Jon pick-up), rice and beans
Tue: Posole
Wed: Fajita salad with rotisserie? Or asada?
Thus: Posole
Fri: Chiles Rellenos

Week of August 30th

Sat: Wolftrap Picnic - green gazpacho, rotisserie chicken, corn chile salad, tortillas, cheeses, fruit, chocolate
Sun: Chiles rellenos? + green chile sauce + pintos
Mon: Corn soup (with cotija crema, charred corn, cilantro oil) + green salad
Tue: Huevoooooos with pinto beans and "salsa verde"
Wed: Mexicali salad (corn, tomatoes, avocado, cilantro, cotija, fried tortilla strips)
Thu: beef hardshell tacos (beef, shredded cheddar, crema, tomatoes, lettuce, avocado, corn, salsa)
Fri: Fig and Olive @ 6:30

Pinto Beans / Frijoles

1 lb dried beans, soaked overnight
1 hamhock
2 hatch peppers, roasted and sliced
bacon grease
pepper, smoked salt

I'm not sure it's possible to really make beans without a hamhock.  I've tried. 

Soak the beans overnight; rinse.  Place back in large pot and cover with water. Bring to a simmer. Add hamhock, bacon grease, and peppers.  Let simmer for as many hours as possible.  Add pepper and smoked salt close to the end to taste.

 

 

Chiles Rellenos
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Chiles Rellenos

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

  • 12 Anaheim peppers, skin removed (see note)
  • 3 whole eggs
  • 2 egg whites
  • 1 Tbsp Flour
  • 1 dash salt
  • Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
Blistering the peppers
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Bean Salad

This dish makes a great week-long side dish for summer - a chilled, but protein-rich vegetarian dish!

1 can black beans
1 can pinto or small red beans
1 can small white beans
2-3 jalapenos, chopped
1 medium white onion, diced
1 bunch cilantro, lightly chopped
juice of 2 limes
1 can or 2 ears corn (boil, cut off kernels)
salt and pepper to taste
salsa, to taste

Avocado
Tomato
more limes to taste

Mix together all but avocado and tomato and let the flavors marry overnight. Add chopped avocado and tomato, and more limes and salsa to taste, upon serving.

Bean Salad
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The South by SouthWestern Enchilada (with Verde Foam)

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde

South by Southwestern Enchilada
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Chicken Enchiladas

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce
Mix together:

1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
1 cup sour cream

Chicken Enchiladas - mixed
4.5
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Fish Tacos

A great, simple summer taco recipe

Fish Taco
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