Posts Tagged ‘Santa Fe’

Te Gusta Carne? Try this Santa Fe Recipe – Carne Adovada!

Tuesday, October 12th, 2010 Comments Off on Te Gusta Carne? Try this Santa Fe Recipe – Carne Adovada!

Here’s another excellent dish from the Santa Fe School of Cooking.  This Carne Adovado was served over the Chiles Rellenos.  Recipes for the remaining items on the plate will be provided in future posts.

Chille Rellenos

Chiles Rellenos, Carne Adovada, Flour Tortillas, Calabacitas, Frijoles Refritos

Carne Adovado

1/3 cups peanut or vegetable oil
3 ½ lbs. pork loin or butt, cut in 3/4-inch cubes
2 cups diced onions
2 T minced garlic
4 cups chicken broth
2 t ground coriander seeds
2 t dried Mexican oregano
2 t chile caribe
¾ cups Chimayo ground red chile, mild or medium
1 T red chile honey
2 T Sherry vinegar or red wine vinegar
Salt to taste

Preheat oven to 350 degrees.
Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 cup of the chicken broth, loosening the browned bits of a spoon.

Place the coriander, oregano, chile caribe, red chile powder, red chile, honey, vinegar and salt in the workbook of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more cups of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 cup chicken broth in an ovenproof pot or dish, stir the combine well, and cook for 1 hour or until the pork is tender.
Serves 8.

Note: The traditional method for making this dish is to mix the marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2-2 ½ hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.


Red or Green (Chiles)?

Sunday, October 10th, 2010 1 comment

The New Mexico State question is “Red or Green?”  Everywhere you dine, you are faced with this tough decision.  Sometimes the best answer is “Both.”  We enjoyed our wonderful visit to Santa Fe, New Mexico, with the highlight of the trip being attendance at the Santa Fe School of Cooking.  The cooking store was incredible.

Santa Fe School of Cooking Shopping

Shopping at the Santa Fe School of Cooking

Our instruction centered on a very traditional New Mexican meal.  Maybe it’s best to see the visual of the end result:

Chille Rellenos

Chiles Rellenos, Carne Adovada, Flour Tortillas, Calabacitas, Frijoles Refritos

Chiles Rellenos

12 small fresh New Mexican green chiles or Anaheim chili
1-3/4 cups grated Monterey Jack cheese
1/2 cup grated cheddar cheese
2 teaspoons dried Mexican oregano
canola oil  frying
6 eggs, separated
2/3 cup beer, New Mexican or Mexican
1 3/4 cups flour
2 teaspoons ground medium Chimayo red chile
1/2 teaspoon salt
2 cups red chile sauce
1/2 cup sour cream

Roast the chiles over a flame until charred.  Place in a plastic bag to sweat for 15 to 20 minutes.  Carefully peel the chiles.  With the tip of a small knife, make a slit in the chiles, the length of each pod, and remove the seeds.  Rinse under cold running water and drain on paper towels.

Mix the cheeses and oregano in a small bowl.  Stuff the cheese mixture into the chiles and press the opening closed.  Place the chiles on a tray covered with a layer of paper towels and refrigerate for one hour to allow the stuffing to chill.

When you are ready to prepare the batter, heat the canola oil in a deep pot or deep fat fryer to 375 degrees.  Beat the egg whites until they hold soft peaks.  In another bowl whisk the egg yolks, beer, flour, red chile and salt together until smooth.  Fold in the egg whites.  Remove the stuffed chiles from the refrigerator.  Dip a chile into the batter, coating thoroughly.  Carefully place into the hot oil.  Repeat with 4 or 5 more chiles, frying to a golden brown, about 6 minutes.  Drain on paper towels.  Repeat with the remaining chiles.

Serve the chiles topped with chile sauce and sour cream or with the Carne Adovada.

Stuffed Chiles

Stuffed Chiles ready to be fried

Deep Fried Chiles

Chile after frying


Leaving Santa Fe with new culinary favorites

Saturday, October 9th, 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.