ENTREES

Directions 

Warm up the green chile sauce. Add meat, green chile sauce and cheese on warm tortilla and roll up. 

Makes 4 burritos

Recipe courtesy of El Pinto Restaurant & Cantina, www.elpinto.com/recipes

Directions 

Cook ground beef or chicken and strain. Add green chile sauce and simmer on medium heat. Salt and pepper to taste. Add meat to soft flour, corn or hard shell tortillas. Top with grated cheese, lettuce, diced tomatoes, onions and sour cream.

Makes 6 servings

Recipe courtesy of El Pinto Restaurant & Cantina, www.elpinto.com/recipes

Directions 

Preheat oven to 350°F. Lightly fry corn tortilla in hot oil (steam for low-fat option). Put tortillas on paper towel to drain excess oil. Place tortilla on dinner plate. Add preheated green chile, cooked meat and cheddar cheese (lightly sprinkled). Add another tortilla and build two more layers. Top with green chile and sprinkle more cheese on top. Place in preheated oven broiler until cheese is melted (approximately 5 minutes). Garnish with sour cream and serve.

Makes 4 servings

Recipe courtesy of El Pinto Restaurant & Cantina, www.elpinto.com/recipes.

Directions 

Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour. Add the broth. Then add chiles, garlic, salt and cumin. Simmer for 20 minutes.

Makes 2 cups

Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com

Directions

In a large cast-iron skillet over medium heat, roast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.

Transfer the chiles to a deep saucepan and pour the stock or water over them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.

Working in batches, puree the chiles with their soaking liquid.

In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.

Makes about 4 cups

Recipe courtesy of ABQ cuisine expert Gwyneth Doland.

Directions

Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours. Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale; repeat with the remaining ingredients and husks. Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce. 

Makes about 24 tamales

Recipe courtesy of ABQ cuisine expert Gwyneth Doland.

Directions 

In a small bowl, combine the chile, sugar and salt. Cut the salmon into two pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon. Sprinkle salt in a heavy seasoned skillet (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot. Sauté the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.

Makes 2 servings

Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com