Red or Green


These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook.   The videos last approximately 30 seconds and the end results are simply WOW.  Recently I was inspired by the Idaho Sunrise video.  I sometimes wonder why I didn’t think of that!  So easy to make and appealing as well.  I made some minor adjustments, deciding on a twice baked potato instead of discarding the center.  Then I loaded the filling adding some butter, cheese and green chile.  For a bit of texture I broiled the outer skin to make a crunchy boat.  The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.
(more…)

If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
(more…)

What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! (more…)

There are so many ways that pork and green chile are paired together.  Some of the classics are green chile stew, pork tamales with verde salsa, or green chile posole.   With the cold weather sneaking in again before Spring, I was hungry for some comfort food.  Searching the freezer for inspiration, I found a pork roast that was very lean.  I sliced it into 1/2 inch portions, pounded it into thinner pieces for a very tender chicken fried pork steak.  As with all chicken fried dinners you must have cream gravy. It’s a must!  But as I made the gravy I added a big scoop of green chile. Let me just say that green chile gravy is the most delicious thing you have ever tasted over chicken fried pork.  Call me New Mexican, it’s all about the chile!
(more…)

pulled-pork-mole-tacos-9

This might be one of the tastiest tacos ever!  They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate.  The pulled pork was the star of this taco so there was no need for a lot of toppings.  A fresh Pico salsa with crumbled Queso Fresco is all you need.
(more…)

nm-chicken-pot-pie-16

It’s been awhile since I’ve posted any recipes.  My camera was acting up and developed a lens error which prevented me from taking pictures.  It took a few weeks to send it off and get it back in working order again.  Then the holidays were upon us and I had my hands full with no time to blog.  I’m just getting back in my groove and wanted to share one of my favorite pot pies with you.  Pot Pie is a favorite of mine, however my hubby Joe doesn’t enjoy my enthusiasm for pot pie.  So I compromised and made a pot pie with minimal dough, just a crusty puff pastry dough on top. And I added some spicy chicken and veggies that we both love, roasted corn, green chile and red onion.  It had all the flavors of home and it couldn’t have tasted better.  They were made in individual ramekins, just the perfect size to heat up for a quick lunch or have for dinner with a side salad.
(more…)

chile-infused-chicken-8

One of my favorite restaurants, the Red Door Grill offers Jalapeno Fried Chicken every Thursday and only on Thursdays.  Let me tell you it’s REALLY REALLY good!   It’s marinated in buttermilk and jalapenos for 4 days or so they say.  I was so impressed that I decided to make my own fried chicken but I chose to use Hatch green chile in lieu of jalapenos.  What New Mexican wouldn’t pick green chile over jalapenos?  I pan fried it browning the outside and then let the oven do the rest.  For me it’s much easier to cook the chicken evenly throughout that way. The chicken is so moist with a golden crunch outside and a hint of spicy green chile in every bite. A side of mashed potatoes with green chile gravy made this one of the best comfort meals I’ve had in a long time!
(more…)

Next Page »