Mexican Street Corn

You are in for a treat if you've never fixed this. Common in Mexican communities, street vendors often sell corn on the cob, and it's quite different from the version usually encountered with just butter and some salt on it.

So as the grilling season commences, do think about adding this to your repertoire.

INGREDIENTS:

• Several ears of corn (4)

1/2 c mayonnaise

• 1 tsp chipotle or other chile powder (mild or hot)
• 1/4 c shredded cheese such as cotija or queso fresco
• Salt and pepper
• lime wedges
• cilantro

INSTRUCTIONS:

1. Pull back the corn husk or remove whichever you prefer.
2. Place ears of corn on the grill and grill until at least parts of the corn are charred. Turn frequently. 
3. In a small bowl, add the chile powder, mayo, cheese and salt and pepper and combine. 
4. When the corn is done, using a pastry brush, brush the mayo "sauce" over the corn. 
5. Serve with lime wedges and sprinkle with cilantro if desired. 

SERVES: 4

NOTES: This is a basic recipe and you can vary the type of cheese you use. Some prefer to cook the mayo sauce on the cob. You can also cut off the corn from the cob, after grilling,  and add just enough of the mayo mixture as needed to coat the kernels. Serve normally in a bowl as a side dish.

SOURCE: Sherry Peyton

Basic Mexican Rice

Rice is basic and of course most everyone knows how to make it. However, there is a bit of a trick to "Mexican" rice and it took my time and questions before I got the answer.

It's mostly technique, but a huge part of what I think of a basic Mexican rice is a thing called "tomato bouillon". Made by Knorr, it should be fairly easy to find, but if you can't find it in a national market try a local Mexican market if you have one. It makes all the difference.


INGREDIENTS:

• 1 c rice
• 2 tbsp oil
• 1/2 tsp salt
• 1 tbsp Caldo de tomate (tomato bouillon)

INSTRUCTIONS:

1. Place the rice in a colander and rinse thoroughly and let sit to drain well. 
2. Heat up a couple of tbsp of canola or other oil until hot. Pour in the rice and stir, letting the oil coat all the grains of rice. Continue sauteing until rice has just started to go opaque and slightly brown. 
3. Pour in 2 c of water, the salt, and the Caldo de tomate, stirring in well. Reduce heat to a simmer and stir occasionally until almost all the water is absorbed. Shut off the heat and let sit for five minutes or so. Fluff with a fork. 

SERVES: 4

NOTES: Some use tomato sauce, but I find that the rice comes out a bit gummy which is not what you want. You want a dry effect with the grains well cooked, but not so cooked that they start breaking. You can add chiles if you wish, and people often sprinkle on some shredded cheese on the top of the serving. Or place a tbsp or so of chopped fresh tomato with some chopped onion on top..

SOURCE: Sherry Peyton

Chile Rellenos Casserole

Oh I just love chile rellenos (RAY-yenos). But they are a pain to fix, so I was ecstatic when I found this recipe. The same great taste without nearly the mess.

Mine is definitely not the norm as I put meat in mine, which is utterly not necessary. Regular chile rellenos don't use meat, but since we had Eggplant Parmigiano the day before, which is also meatless, I figured my husband my die on the spot, so I made it this way.

Let me tell you. We liked to founder on this stuff. It was that good. For you Northerners who have trouble with ingredients, I have a few suggestions.

INGREDIENTS:

• 8-10 Hatch or Anaheim chiles (Anaheims are from California but they were developed right here in NM, so don't be the least embarrassed to use them. They are common in most major supermarkets now. These must be roasted, peeled and seeded. 
• 1/2 lb or so of your favorite cheese. For this I used a combination of Monterey Jack and Sharp Cheddar. 
• 1 lb of pork sausage cooked until done and broken up. 
• 2/3 c chopped onions
• 5 eggs
• 1/2 c milk
• 3 tbsp flour
• 1/2 tsp baking powder

INSTRUCTIONS:

1. To roast the chiles, place them on parchment on a cookie sheet and place under the broiler. When blistered, turn over and do the other side. Slip immediately into plastic bags and seal. Allow to cool. The peel will come off easily. Slice off the top, slit down and scrape out most of the seeds. Set aside.
2. Cook down the sausage and onions, until both are done. Set aside to cool.
3. Shred all your cheese and mix together. 
4. When ready to assemble, whisk the eggs with the milk and then mix in the flour and baking powder in a bowl. 
5. Using an 8 x 8 casserole, start with some butter or crisco to just cover the bottom and sides to prevent sticking. Then layer half of the chiles on the bottom.
6. Add 1/2 of the sausage and onions, spreading out.
7. Cover with half the cheese mixture.
8. Repeat. 
9. Now pour the custard over the top and around the edges. 
10. Bake in a 375 oven for about 40 minutes until all nice and puffy and browning on the top. 

SERVES: 4

NOTES: You can buy canned whole chiles in cans, and sometimes you can find chiles roasted, seeded and peeled frozen in some supermarkets. I prefer making my own, and Anaheim chiles are readily available most places. But it is worth a jaunt to a local Hispanic market if you can. 

SOURCE: New Mexican Recipes (FB) Kandace Jimenez

Enchilada Soup

Oh goodness. How lovely is thy spice!

This was great.

While it's perfect for cold weather, this is literally perfect any time.

Add or subtract the heat as you wish.

INGREDIENTS:
<2 above="" and="" chilies="" dried="" guajillo="" li="" note="" removed="" see="" seeds="" stems="" whole="">

2 whole dried ancho chilies, stems and seeds removed (see note above

1 1/2 quarts (1.5 liters)homemade or store-bought low-sodium chicken stock

1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams)

4 ounces (100 grams) cream cheese

1 tablespoon (15 milliliters) distilled white vinegar (see note above)

1 tablespoon (15 milliliters) vegetable or canola oil

1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams)

Kosher salt and freshly ground black pepper

3 medium cloves garlic, minced (about 1 tablespoon; 10 grams)

2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams)

1 (14-ounce; 400-milliliter) can diced tomatoes

1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note above)

1 (14.5-ounce; 400-gram) can black beans, drained and rinsed

1/2 pound (225 grams) grated pepper jack cheese

1 tablespoon (15 milliliters) fresh juice from 1 lime

1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving 

INSTRUCTIONS: 

 Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through (an instant-read thermometer inserted into the center of the breast should register 155 to 160°F) and chilies are tender, about 15 minutes.

• Remove chicken breast to a plate and set aside to cool. Transfer chilies to the jar of a blender and add 1 cup of stock. Blend, starting at lowest speed and gradually increasing to high speed, until chilies are completely puréed, about 2 minutes. Add cream cheese and blend until homogeneous, about 1 minute, adding more stock as necessary if the mixture is too thick. Whisk chili/cream cheese mixture back into remaining chicken stock. Whisk in vinegar and set aside. 
•  When chicken is cool enough to handle, shred meat into bite-sized pieces using your fingers or two forks. Set aside. Discard skin and bones. 
•  Heat oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add corn and cook, stirring, until heated through, about 3 minutes. Add tomatoes, chopped green chilies, black beans, and stock/chili/cream cheese mixture. Bring to a simmer over medium heat, stirring frequently.
•  Stir in pepper jack cheese, shredded chicken, and lime juice. Season to taste with more salt and pepper. Stir in cilantro. Serve immediately with diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese.

SERVES: 6

NOTES: You can regulate the heat as you wish. Just substitute other chiles or less of them.

SOURCE: Serious Eats

Chile de Arbol Salsa

This is a versatile recipe, and one that you can tone down, beef up, or alter as you wish.

In some circles, this is made without tomatoes but most recipes call for it. This is the sort of thing one puts on tacos and scrambled eggs.

Think of it as sriracha sauce for Mexicans!

INGREDIENTS:

•  Btw 5-20 dried chile de arbols, just stems removed.
• 1 tsp oil
• 2/3 c chopped onions
• 2 cloves garlic smashed
• 1 15 oz can of whole tomatoes, including juice
• 1 5 oz can of tomato sauce
• 1/3 cilantro
• 4 tomatillos

INSTRUCTIONS:

1. Place the oil in a saute pan and heat up and add the chiles, stirring constantly until they darken and are fragrant. Remove from pan.
2. Add the onions and saute until softened.
3. Add the garlic and swirl around until fragrant.
4. Roast the tomatillos whole in a 450 degree oven until they are blackened at least in spots and soft. 
5. Chop cilantro roughly.
6. Place all ingredients in a food processor and whir until smooth. You may want to strain at this point, or not as you prefer. Add salt as needed to balance the flavors.
7. Store in the fridge for a couple of weeks, Freeze if you desire.

SERVES: 2 cups

NOTES: You are free to omit the tomatillos if you desire, tone down the chiles if you must with less hot ones but it will affect the taste somewhat. You can use fresh roma tomatoes instead of canned and if so, you can roast them with the tomatillos. Also roast the onion in chunks in that case. 

SOURCE: Inspired by Muy Bueno

Chile Meatballs With Black Beans and Tomato Sauce

This is a bit labor intensive, but makes a really spicy and delightful dish that can go well over pasta, potatoes, or rice.

Don't be intimidated by the ingredients or steps. It's worth it.

INGREDIENTS:

• 1 ounce  large dried red chiles of your choice. About 4-6.
• 1/2 cup boiling water
• 1 cup fresh white breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 egg
• 2 cloves garlic, crushed
• 1/2 cup cilantro leaves, finely chopped
• 2 teaspoons ground coriander seeds
• Sea salt and cracked black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon malt vinegar
• 1/2 cup beef stock
• 2 (14-ounce) cans chopped tomatoes
• 2 (14-ounce) cans black beans, drained and rinsed
• 1 tablespoon smoked paprika
• 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped, or use Mexican chorizo of either beef or pork variety.

INSTRUCTIONS:

1. 1.Preheat oven to 400°F. Place the dried chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
2. 
   
3. 2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
4. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
5. 3. Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.(If using Mexican chorizo, remove from casings and saute until done and crumbly.)

SERVES: 6

NOTES: You could use Pinto or Red beans instead of the black beans, and as I said, serve with anything you like. Egg noodles to pasta and anything in between...Would also work well with say baked eggplant slices, or something of that nature. 

SOURCE: Epicurious

Green Chile Stew

If you are here in New Mexico, you are very familiar with this dish.

It's a staple here. We are chile people. We put it in everything. This is so standard a dish, that most recipes are simply family ones. The variations are broad. The central notion is chiles. Hatch if you can manage them, Anaheims for the rest of ya.

Do make it. You will love it.

INGREDIENTS:

2 tablespoons vegetable oil
3 pounds boneless pork shoulder, diced
Kosher salt
1 large white onion, diced
1 1/2 cups diced Hatch or Anaheim chile peppers
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 pound Yukon gold potatoes, peeled and diced
2 15 -ounce cans white corn, drained and 
1 large bunch cilantro, leaves chopped
2 tablespoons cornstarch
Flour tortillas, warmed, for serving

INSTRUCTIONS:

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Transfer to a slow cooker and place on medium and cook for about 6 hours. 

Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, corn and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

SERVES: 6

NOTES: Poblanos could also be used. Omit the corn, add hominy. Really you can add carrots and celery if you like. Substitute the pork for chicken. 

SOURCE: Inspired by Food Network