There are recipes that I’ve collected over the years that I have tucked away. Along with my hand written recipe cards and favorite cookbooks, I have kept some old magazines that have tried and true recipes that are like an old friend. I pull them out from time to time and the other day I came across an old Good Housekeeping magazine from March, 1988. On the cover is Elizabeth Taylor and one of the articles is on the International Hamburger Cookbook with recipes from countries around the world. I tried several of their recipes but the one that stands out is the Spanish Beef and Potato Pie. Throughout the years I’ve made this dish many times but I’ve added a New Mexican twist with roasted red and green chiles, often called Autumn roast, and seasoned with a green chile salt blend. It’s so delicious and makes a complete meal. Just yesterday Joe and I went to Sichlers and got some red and green chile. They roasted it separately but within the green batch there were several chiles starting to turn red. I was so happy to have a batch that I could freeze together for an Autumn roast blend. And the roasted red is so good this year, a bit hotter than the green but with that hint of sweetness that makes it so perfect. Earlier in the season we picked up a small amount of green chiles so I am beyond myself with the good fortune of having a variety of roasted chiles to experiment with. Hope you enjoy this NM Inspired Spanish Beef and Potato Pie, it is delicious, I promise!
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An Inspired Cook 