Red or Green | An Inspired Cook

Category: Red or Green
- Steak and Elotes Chimichanga
  
  Posted at 10:13 am by NativeNM, 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!
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  Posted in Condiments and Sauces, Entree, Recipes, Red or Green | 0 Comments | Tagged Chimichurri Sauce, Cilantro Chimichurri, Mexican Street Corn, Skirt Steak, Steak and Elotes Burrito, Steak and Elotes Chimichanga, Stelote Burrito
- Twice Baked Breakfast Potatoes
  
  Posted at 9:57 am by NativeNM, 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.
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  Posted in Breakfast, Recipes, Red or Green | 0 Comments | Tagged Cheddar Cheese, Green Chile, Idaho Sunrise, Potato Boats, Twice Baked Breakfast Potatoes
- Barbacoa Flautas
  
  Posted at 12:20 pm by NativeNM, 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!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Barbacoa Flautas, Chile de Arbol Salsa, Flautas, Frontera's Barbacoa Slow Cook Sauce, Guacamole, Oaxaca Cheese
- Guacamole in a Molcajete
  
  Posted at 8:51 am by NativeNM, 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 →
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  Posted in Condiments and Sauces, Recipes, Red or Green, Salsa, Guacamole and Dips, Side Dishes | 1 Comment | Tagged Avocado, Guacamole, Guacamole in a Molcajete, Mexican Molcajete, Molcajete, Tejelote
- Chicken Fried Pork with Green Chile Gravy
  
  Posted at 3:19 pm by NativeNM, 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!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 7 Comments | Tagged Chicken Fried Pork, Chicken Fried Pork Steak, Cream Gravy with Green Chile, Green Chile Gravy, Green Chile Salt
- Pulled Pork Mole Tacos
  
  Posted at 9:43 am by NativeNM, 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.
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 2 Comments | Tagged Dona Maria Mole Paste, Dutch Oven, Pico De Gallo, Pork Mole Tacos, Pork Tacos, Pulled Pork Mole Tacos, Queso Fresco
- New Mexico Inspired Chicken Pot Pie
  
  Posted at 10:23 am by NativeNM, 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.
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 6 Comments | Tagged Chicken Pot Pie, New Mexico Inspired Chicken Pot Pie, Pot Pie with Spicy Chicken, Puff Pastry, Roasted Corn, Roasted Green Chile
- Green Chile Infused Fried Chicken
  
  Posted at 10:24 am by NativeNM, on October 26, 2016
  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!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 12 Comments | Tagged Fried Chicken, Green Chile Fried Chicken, Green Chile Infused Fried Chicken, Oven Fried Chicken
- Loaded Fries
  
  Posted at 9:07 am by NativeNM, on September 2, 2016
  As promised here’s another idea for any leftover Mayan pork. While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries. Oh boy were they good! The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork. It was way too much for this girl to eat but I gave it my best shot!
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  Posted in Condiments and Sauces, Entree, Recipes, Red or Green | 2 Comments | Tagged Cheddar Cheese Sauce, Cilantro Lime Cream, Fresh Pico de Gallo, Loaded Fries, Mayan Pork, Pico with Avocado and Roasted Corn, Queso Fresco
- Mayan Pork Tacos
  
  Posted at 10:04 am by NativeNM, on August 26, 2016
  Recently I had my first food truck experience. Here in KC there is an old warehouse district called the West Bottoms that’s been converted into a huge flea market that happens every first Friday/weekend of the month. If you love all things vintage then this is the place to be. They have anything and everything you can think of displayed in these beautiful old warehouses. People spend hours perusing through the old buildings looking for treasure. There aren’t many places to eat down there except for a line of food trucks that are parked along the streets. We walked the streets looking at all the food trucks each with their own artistic style and various menus, it was hard to choose. We decided on “American Fusion” which offered a small menu but caught our attention. Josh had their “Mayan Pork” sandwich aka Cochinita Pibil, a slow roasted Mexican pork from the Yucatan peninsula of Mayan origin. First of all, it practically melts in your mouth, it was that tender. And the flavor, it was amazing with a hint of smoky sweet flavors. I was inspired!! After researching everything I could find on how to make this delicious pulled pork I have finally created my own version. First thing on the menu Mayan Pork Tacos . . . . with more to come!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 0 Comments | Tagged Achiote Paste, Annatto Seeds, Cilantro, Conchinita Pibil, Guajillo Chiles, Mayan Pork, Mayan Pork Tacos, Pickled Red Onions, Queso Fresco
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