There’s a debate among New Mexicans whether red chile sauce tastes better made with chile powder or pods. I follow a facebook page for New Mexico recipes and learned that families love their red chile and will fiercely defend their method of making it. I’ve only made red chile with powder once before and it was gritty and I didn’t really like the texture. I’ve always preferred making a batch with pods by soaking them and then pureeing them in the blender. With pods you can strain them to remove all that pulp and peel. But after some time has gone by I’ve decided it was time to try powder again. I’m trying Tia Rita’s Home Style Enchilada Sauce that comes from Las Cruces in Southern NM. The ingredients listed are red chile, paprika, constarch, salt garlic, baking soda and oregano. That’s pretty close to the spices I would normally use so I gave it a try. The mix was quite easy and less messy. Just add water and simmer for 4 – 6 minutes. The texture was not quite as smooth as using pods but it wasn’t nearly as gritty as the powder I had used previously. We found it flavorful with just the right amount of heat for our palate. I made a plate of cheese enchiladas with beans and potatoes on the side and sopaipillas. The sopaipillas were made from the Desert Gardens Sopaipilla and Fry Bread Mix. I made fry bread for my Indian tacos and saved the rest of the dough for sopaipillas. The remaining dough made 6 sopaipillas which was perfect alongside our enchiladas. They tasted so good with a drizzle of honey. So the debate goes on whether red chile is better with powder or pods. I’d advise anyone to try both methods and decide for yourself!
Posted at 10:49 am by NativeNM, on February 2, 2021
Pinto beans are one of the main staple foods here in New Mexico. You will find beans on most tables multiple times a week. It can be a side dish but for a lot of folks, it’s the main meal with a flour tortilla on the side. In all the years we lived in Kansas it was quite different going out to eat at a Mexican restaurant. You would find refried beans sometimes but black beans were often served as a side . I grew to love black beans but since we’ve been back I find myself reacquainted with the pinto’s of my childhood. Every time we get takeout from our favorite restaurants I always ask for extra beans, no rice. Joe is the opposite, wouldn’t touch a bean if his life, well you get the picture, he doesn’t like beans. So every now and then I will make myself a little pot of beans and spice them up with onion and chiles, sometimes bacon, and sometimes add a little chopped cilantro or grated cheese. My favorite is still my Mom’s Charro Beans. Her recipe is my guide with the substitution of roasted red chiles for green and red chile jerky for bacon. I had no idea how jerky might taste in a pot of beans, but to my surprise it turned out really really good! About half of the jerky is put in the pot along with the beans while saving a few little bits to go on top for crunch. It’s a delicious blend of flavors and texture. Here in NM you can find locally made jerky on almost every corner of the state. There are so many jerky flavors that might taste good in a pot of beans but red chile is a natural choice! Continue reading →
Awhile back Joe and I ate at a Mexican restaurant where they served Charro Beans on the side. That first bite brought back memories of something my Mom used to make. Only she called them Chuckwagon Beans and I remember asking her to make them. I looked up an old index card with her handwritten recipe and found that she seasoned her pinto beans with cooked bacon, onion, green chiles and tomatoes. Of course out on the farm we rarely had a meal without a pot of beans on the table, but I remember the Chuckwagon beans as special, much more flavorful. Since Joe doesn’t like beans I kind of got away from the pinto’s over the years. I pulled out Mom’s old recipe and tried it out just to see if it tasted like the charro beans and I’m happy to say they were pretty darn close. Thanks Mom. . . for the recipe and the memories! Continue reading →