Posted at 10:17 am , on September 20, 2019
When I made the carne adovada earlier in the week, I packaged most of it for the freezer. But I set aside just enough along with the reserved red chile sauce to make chimichangas like I had at “Little Anitas”. I promise you will love these chimi’s smothered in red and green chile with melted cheese. On the side I added some charro beans and a tamale for Joe. Every bite can only be described as a taste sensation so take time to savor every bite. This is one of those times when I wish I had a bigger stomach, but leftovers for lunch the next day was delicious! Once you have carne adovada on hand, the chimi’s are a breeze to make.
Posted at 1:59 pm , on September 17, 2019
One of my new obsessions is Carne Adovada. Carne adovada is cuts of pork that has simmered in red chile for several hours. It’s so flavorful you could eat it straight out of the bowl by itself. However, most of the time it’s used as a filling for enchiladas, tacos, burritos, chimichangas or sopaipillas. Every time Joe and I go out for Mexican food, I try both red and green chile which is referred to as “Christmas” so that I can find the best tasting red and green chile around town. One of the most memorable meals we had this summer was at Little Anitas, a family owned retaurant that’s been around for 40 years. I ordered the carne adovada chimichanga smothered with both red and green chile. I can’t say enough about how much I loved their chimi. The meat was so flavorful and tender, however it was milder than it appeared. Every bite was enhanced by the combination of red and green chile with melting cheese. I couldn’t wait to come home and jot down some notes on what I tasted and what made it taste so good. I first made a sauce with just NM red chile pods which is the traditional way but it turned out way too spicy for this girl. Then I made a sauce with half NM red chiles and half Guajillo chiles. The heat of the sauce was still a bit on the hot side but it turned out to be our sauce of choice. I think if you like red chile sauce, it’s fun to mix and match the dried chiles to get different flavors. For example I have always loved the taste of Ancho chiles and still to this day add them to some recipes. The color of the sauce will vary because of the colors of the dried chiles. Anchos are very tasty but make a very dark red, almost rusty red sauce. I made a big batch so that we could eat what we wanted and freeze the rest. Any leftover carne adovada and sauce will freeze well and make an easy meal next time those cravings kick in.
Posted at 10:06 am , on September 10, 2019
Welcome to my kitchen! After 3 1/2 month’s of demo, patience and a lot of hard work we finally have the kitchen we dreamed of. I have to give my husband Joe so much credit, he took my ideas and made it a reality. When we moved from Kansas back to New Mexico we both had our own visions of what we wanted in a home. He wanted a space to store his tools and an area for woodworking projects and I wanted an open kitchen. And we both wanted a view of the mountains. Well we got two out of three. My kitchen was big enough but wasn’t open by any means. The kitchen in Kansas was small but was organized and designed to be functional. Everything was in reach and it was easy to prepare and cook in my tiny kitchen. The kitchen in Albuquerque was not functional at all, at least not for me. I rearranged things time after time and couldn’t find a way to make it flow. So we decided to take 6 month’s to find out what worked and what didn’t work in order to design a work area with ample storage space. We started just before Memorial day and finished up on Labor day. After a few days spent moving back in and organizing things, I’m ready to get back in the kitchen!