Posted at 12:26 pm , on August 7, 2018
Joe and I are enjoying being back in Albuquerque and trying some of the local restaurant favorites. While I cook most of our meals during the week, on the weekend we try to get away from the daily grind and nearly always go out for a bite to eat. One Saturday we tried a new place, at least it’s new to us called Filling Philly’s. They feature steak and chicken philly cheese steaks as well as meatball sandwiches. But what caught our eye was the Green Chile Philly. I can tell you my mouth was watering just reading the description. And it didn’t disappoint, It was delicious!! The distinct difference between my cheese steak and Filling Philly’s is the cheese sauce. They use cheese whiz which does taste good but I envisioned a creamy Oaxaca cheese sauce. Oaxaca cheese melts so creamy and makes the best cheese sauce and dips. I especially love it paired with green chile. My love of cheese steaks have no bounds, this one has to be one of the best!
Posted at 10:09 am , on September 8, 2017
It’s chile season in New Mexico and beyond. One of the things I miss most about living in New Mexico is the smell of roasting green chile in the air. There is nothing like it! But in the last few years Hatch chile has come to me. Several years ago I found a grocery store across town that was roasting NM Hatch green chile and I filled my freezer full. In the last 2 – 3 years it has expanded and now we find chile across the Kansas City metro with roasters going at many grocery stores on any given Saturday in August and early September. I love this time of year and always save out the biggest and meatiest of chiles for rellenos. Making rellenos is a labor of love but it’s a messy tradition. These chile relleno chimichangas have a crunchy outer texture like a traditional relleno but it makes less mess without the batter. This is my second batch of chimi’s since we got our green chile. I’ve had green chile every day for a week now, for instance we’ve had green chile cheese burgers, green chile stew, quesadillas, breakfast burritos. I could go on and on!!
Posted at 11:44 am , on July 21, 2017
This is another “Food Paradise” favorite that I found on the Travel Channel. It comes from the Taco Guild Gastropub in Phoenix, AZ, ranked No. 2 on their countown. One of their signature tacos uses a rub that coats big chunks of beef with cocoa powder, espresso powder, Ancho chiles, plus a few more flavorful ingredients. Once the beef is saturated with the rub it goes straight onto a hot grill to sear. The beef is turned over each side to sear until it is a bit charred and dark in color. Next place the beef in a roasting pan and pour brewed coffee over it. Cover it with aluminum foil where it goes into a 300 degree oven for 5 – 6 hours. It is so tender and so flavorful when it comes out of the oven and virtually falls apart at the slightest touch. Taco Guild serves their tacos with a mango salsa topped with cotija cheese. I have to say they were spot on as the mango salsa added just the right amount of sweetness to balance the cocoa and coffee flavors. There was a lot of shredded beef to go around. I don’t know exactly how many tacos we ate but for several days we were in taco heaven.
Posted at 10:13 am , on July 7, 2017
Josh taped an episode of Food Paradise on The Travel Channel that showcased their top picks for Mexican food. He wasn’t kidding when he said they featured some of the most delectable dishes. This is the first of two that I just had to make. A restaurant in Chicago “Carbon Live Fire Mexican” shared their Stelote burrito made primarily with steak and elotes aka Mexican Street Corn. I have watched that episode more times than I can count and have finally gotten around to making this mouthwatering burrito. Only I pan fried it so technically it’s a chimichanga. Either way you will love it! I grilled the corn along with the steak so they would have those fire roasted flavors. I removed the corn from the cob and added the dressing from my own “Mexican Street Corn” recipe. The steak seemed plain so I added some chimichurri sauce to the mix and wow did that enhance the flavors. Some folks serve rice and beans . . . me . . I just need my guac and salsa to complete this meal!
Posted at 9:57 am , on June 23, 2017
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.
Posted at 12:20 pm , on May 19, 2017
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!
Posted at 8:51 am , on May 5, 2017
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!! Continue reading
Posted at 3:19 pm , on March 8, 2017
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!
Posted at 9:43 am , on February 24, 2017
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.
Posted at 10:23 am , on January 6, 2017
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.