Leaving Santa Fe with new culinary favorites

October 9, 2010 Comments Off on Leaving Santa Fe with new culinary favorites

Yesterday was our best day in Santa Fe. Gary and I attended the Santa Fe School of Cooking and learned how to make Chiles Rellenos, Frijoles Refritos, Carne Adovada, Flour Tortillas, Calabacitas and Sopaipillas. Check back tomorrow for recipes and photos.


No Responses to “Leaving Santa Fe with new culinary favorites”

  1. Barbara says:

    Your photos left me with a watering mouth!
    Nowadays in Mexico, people are being much more health conscious so when we make chiles rellenos, we are not frying them.
    Having said that, we all have learned how to avoid the step of beaten eggs and just leave the chiles without frying, arranging the stsuffed chiles on a serving platter, spoon the sauce on top and heat and serve.

    Another “new” thing I saw in Mexico recenlty is for vegeterian/vegans- are stuffed chiles with BEANS!! ( I use caned beans) but here is Patricia’s idea ( P. Quintana is one of the most famous Mex chefs!):

    Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce
    Recipe courtesy Patricia Quintana, IZOTE, Mexico City

    1/4 cup vinegar
    1/2 cup vegetable oil
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    6 poblano peppers (can be substituted with bell peppers)
    1 1/2 cups black beans, washed and soaked overnight
    1 garlic clove, chopped
    1/4 cup vegetable oil or lard
    1 small onion, chopped
    Guacamole Sauce:
    2 large, ripe avocados
    5 ounces raw green tomatoes
    5 ounces Sauteed green tomatoes
    1/4 onion, chopped
    1 garlic clove, minced
    1 handful cilantro
    2 green chiles, finely chopped
    1 cup cream, yogurt or creme fraiche
    Salt and freshly ground black pepper
    In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed.

    For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy.

    Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes.

    Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape.

    To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt.

    Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro.

  2. cookthepart says:

    This is fabulous! Thanks for sharing.