Over the weekend, Joe and I spent a day in Taos, NM. We love Taos for their small town charm, the local artistry and the food! We could spend hours walking through the plaza, surrounding shops and art galleries. On Saturdays the plaza is packed with a farmer’s market, artisan breads, local crafts and music. When we started to get hungry we stopped at a food cart for some street tacos. We ordered a Carne Asada and a Poblano taco which were both amazing! The poblano tacos had a miso vinaigrette which sounded a bit strange (at least to me) but it really worked. Joe absolutely loved it and couldn’t stop talking about it so I took a picture of the menu with the intention of recreating it at home. Since it’s green chile season here in NM I thought I would use them in place of the poblano. I picked up some “Hatch” green chile and fresh corn at the market and roasted them on the grill. Then I prepped the miso vinaigrette and made a small batch of picked red onions in the morning so that they had time to marinate. With all the prep work taken care of, the tacos took no time at all to put together. My Hatch green chile had a bit more kick than the poblano version but no matter what you choose your taste buds will smile. There are so many flavors going on in these little tacos and it all comes together in a very good way!
Posted at 10:53 am by NativeNM, on October 23, 2020
My husband Joe is a steak and potatoes kind of guy. I have to be creative sometimes to come up with different ways to serve it so it’s not the same old dish time after time. This idea came from a pinterest photo that looked like stir fried steak and potatoes. However when I tried to connect to the recipe it was no longer available so I just went by the picture and took ideas on how to make it my own. The picture clearly had steak, potatoes, corn and red pepper plus some green herbs that were not distinguishable. And it also looked like it had some type of sauce, perhaps Siracha or salsa with pepper flakes. It looked so appetizing I thought I would give it a try. Instead of making it a wok dish I decided to cook some things on the grill and then add everything together in a cast iron skillet with salsa to bind it together. It was truly delicious and spicy.
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. Continue reading →
Egg rolls are known for being a fun finger food, an appetizer that tides you over until the main entree is served. That might be the case at a restaurant but homemade egg rolls are a special treat. Southwest Egg Rolls are packed full of colorful veggies with grilled chicken and bound together with melting pepper jack cheese. And since they are packed with so much goodness, I serve them straight out of the fry pan hot and crispy onto plates where they are quickly devoured. Continue reading →
Taqueria cafe’s have become very popular recently with their famous Street Tacos. There are a couple cafe’s in my area that have tacos for under $3 and I just can’t help craving these tasty tacos. They are usually made with soft corn tortillas filled with grilled steak with an array of toppings and salsa’s to choose from. Since I know a little about salsa’s and toppings I’ve been making my own tacos at home and they are equally addicting. First you need a good skirt steak seasoned with spices and lime juice grilled medium rare. The steak is so tender it almost melts in your mouth. The toppings can be anything you choose but I love the flavors of fresh grilled onions, chiles and corn with crumbled cotija cheese and verde salsa. Let the cravings begin! Continue reading →
I love chorizo but chorizo didn’t always like me. Recently I found a local smoked meat market that makes their own chorizo. It is much lower in fat and doesn’t cook out an excessive amount of grease the way some do while maintaining the spicy flavor. First thing I wanted to make was soup. I imagined a healthy and tasty black bean soup loaded with beans, chiles and corn and now a chorizo sausage that was lighter with very little fat. It was terrific if I do say so myself! And the best thing of all was I didn’t have to share. Those who won’t touch beans don’t know what their missing!
The other day I found fresh corn advertised in the sale circular. It seemed a bit early for having corn on the cob but it was on sale so I had to check it out. When I saw the golden silk and perfect kernels I found myself picking up a half dozen ears. I had planned to roast it outside, but an unexpected rain storm came up and I had to find an alternative. I searched the web to see if anyone roasted corn in the oven. As it turns out, yes, some do roast it in the oven and find it quite tasty. Obviously I wasn’t going to do any grilling today and I didn’t want the corn to sit out another day so I tried the oven roasting method. It worked really well! I had some extra corn left over and decided to make salsa in the Molcajete and add the left over corn kernels. It was so good! Everyone loved it and I thought it was worthy of sharing!