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November 19, 2019

     
A sopapilla is a crispy, deep-fried pastry that can be covered with honey, powdered sugar or syrup. Perfect for the Holidays, or any special occasion.Sopapilla with powdered sugar
Stir in water; mix until dough is smooth. Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 


Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-5 inch squares. 



Heat oil in deep-fryer to 375 degrees F. Fry until golden brown on both sides. Drain on paper towels and serve hot.

Powder Sopapilla with powder sugar, cinnamon sugar or drizzle with honey




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 Servings - 16                   

Ingredients:
4 cups flour
2 tsp. baking powder
1 tsp. salt
1 tbsp sugar
4 tbsp. shortening
1 1/2 cup warm water
Cooking oil for frying
Optional:
Honey or powder sugar 


Directions:


  • In a large bowl, stir together flour, baking powder, salt, sugar, and shortening. Stir in water; mix until dough is smooth. 
  • Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 
  • Cover and let stand for 20 minutes. Place a lightly wet towel over rolls to keep the dough from drying out.
  • Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. 
  • Heat oil in deep-fryer to 375 degrees F. Fry* until golden brown on both sides. Drain on paper towels and serve hot.


*Flip sopapilla the first 3-4 seconds you place it in the fryer, and flip again, this will help dough puff up.




November 18, 2019




Just like the Abuelitas in my family, we each have our own way of making Red Chile Sauce. I prefer my Mom's recipe because it's quick, easy, and delicious ...perfect for my Mexican dishes. New Mexico Red Chile sauce can be used in enchiladas, burritos, tamales, or smothered on top of basically anything. 
New Mexico Red Chile sauce in bowl






How to make Red Chile Sauce

I start with New Mexico chile pods, best tasting for red chile sauce.
Rinse and remove the stems and seeds from chile pods. In a pot, add enough water to fully cover pods.
Bring to a quick boil, and simmer for 20 minutes.
New Mexico Red Chile soaking in cooking pot



When red chile pods cool down, place in blender or food processor.
New Mexico red Chile in blender
Use a mesh strainer to run the puree through the device to remove any remaining seeds and the peel, (this step is necessary because the skin tends to be bitter ), and discard the peel.
Add garlic, cumin, and oregano. Add oil to a large skillet,  then flour and brown lightly.
Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved.
Return to medium heat and stir until a gravy-like consistency.


    This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months.

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New Mexico Red Chile sauce, perfect for enchiladas, pozole, chile colorado, and more!

Ingredients:
  • New Mexico Red Chile Pods(20-25 pods)
  • 1 tablespoon garlic powder
  • 1 tsp ground cumin
  • 2 tsp salt
  • 2 tablespoons flour
  • 1 teaspoon crushed dried oregano
  • 2 tablespoons Vegetable or Olive Oil
Instructions:
  • Rinse and remove the stems and seeds from approximately 25 pods
  • In a pot, add enough water to fully cover pods.
  • Bring to a boil and let simmer for 20 minutes, then let cool slightly.
  • With blender puree pods and the water.
  • Use a mesh strainer to separate the pulp from the skin, do this several cups at a time.
  • Add to strained puree the cumin, garlic powder, and oregano.
  • In a large skillet,  add oil to a large skillet,  then flour and brown lightly.
  •  Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved. Return to medium heat and stir until a gravy-like consistency.
  • Salt to taste.
This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months.


We recommended the following products:

Barkers MILD Red Chili Pods From Hatch, New Mexico (8 oz.)

October 31, 2019


It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.


Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!

Our Spicy Black Bean Corn Salsa is filling and more flavorful than a plain tomato and chile blend, and is vegetarian-friendly.


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Spicy Black Bean and Corn Salsa with fresh tomatoes, chile peppers, and red onions. Perfect appetizer with tortilla chips, or as toppings on tacos.


Ingredients:

  • 2 cans 15oz. Black beans, rinsed and drained
  • 2 cans 15.5 oz Whole Kernel Corn, drained
  • 3 large tomatoes, seeded and chopped
  • 1 medium red onion, diced
  • 2 jalapeƱos, seeded and diced
  • 2 serranos, seeded and diced
  • 1/2 cup lime juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 cup fresh cilantro, minced
  • Crumbled Cotija cheese (optional)
  • Avocado, diced (optional)
Instructions:

  1. In a very large bowl, combine all ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
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        September 30, 2019


        This Smothered Chile Verde Burrito features a warm flour tortilla filled with seasoned ground beef and potatoes. The burrito is then covered in tangy green sauce, melted cheese blend, and served with beans and rice.

        Smothered Chile Verde  Burrito with rice and beans





        What's in a Smothered Chile Verde Burrito
        Meat: I typically use ground beef because it's quick, but shredded beef or pork can be substituted. If using shredded beef or pork,  use 1 cup of broth the meat was cooked in.
        Onions: I prefer yellow onions...it's a little sweeter.
        Potatoes: Russett or gold potatoes
        Diced green chiles: Store-bought can or roast an anaheim and dice.
        Salsa Verde: Store-bought or homemade salsa verde.
        Enchilada sauce- Green chile sauce






        When meat mixture is cooked, spoon mixture across the center of each tortilla; top each with 3 tablespoons cheese. Fold the bottom and sides of the tortilla over filling and roll-up. Mix salsa verde and enchilada sauce. 
        Preheat oven. Place rolled burritos in a greased 11 x 8-in. baking dish. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.


        Shop Walgreens Online
        Burrito and cheesy burrito

        Serve with Rice and Beans. Enjoy!


        Know Your Chile Peppers

        The Busy Abuelita Recommends

        How to Keep Cilantro Fresh