Yolanda Ortiz y Pino - Original Native New Mexican Cooking

Cookery, American-Southwestern style. 2. Cookery-New Mexico. I. Title. TX715.2.S69078 1993 641.59789dc20 93-29047
CIP WWW.SUNSTONEPRESS.COM SUNSTONE PRESS/POST OFFICE BOX 2321 /SANTA FE, NM 87504-2321 /USA
(505) 988-4418/ORDERS ONLY (800) 243-5644 / FAX (505) 988-1025 Foreword Some years ago, I wrote and published a recipe book entitled The Legacy of La Mancha. Our first restaurant, La Mancha, in the village of Galisteo, had just closed, and I thought it appropriate for me to share its recipes with you.

Below are some of the feelings about the restaurant expressed by food connoisseurs in several national publications. "...the restaurant with the most wonderful New Mexican food I've ever tasted."Christy Fox, Los Angeles Times"...a classic plate of the mild green chile enchilada native to New Mexico....Holiday Magazine"...devoted to serving delicious native foods and preserving the charm of Spain."New Mexico Magazine"...such is the fame of these and other Ortiz dishes that visiting foreigners from all over the world make a detour from Santa Fe to request it."St. Louis Dispatch Through all my editions I have revised some of the recipes, made additions, and added some serving suggestions. Enhancing the quality of these old original recipes, I feel, makes this book a more complete and permanent collection. Occasionally, some recipes have been modified using present day ingredients and equipment. This, I hope, will be a true legacy of fine native New Mexican cooking to future generations.

My gratitude goes to various members of my family for the basics of cooking and to my husbands family for these old original recipes. I give my most sincere thanks to Josephine for helping me bring you these editions. Keeping in mind that the basic ingredients of these dishes is lovecook with love and you will always love your cooking. Table of ContentsReference NotesAbbreviations T - tablespoon t - teaspoon c - cup lb. - pound pkg. - ounce qt. - quart Recipe Yields All recipes yield four to six servings unless otherwise indicated. Helpful Hints Whenever whole black pepper and whole cummin seed are called for in a recipe, grind together in a pepper mill or crush the spices in a small manila envelope or heavy paper bag with a rolling pin. Helpful Hints Whenever whole black pepper and whole cummin seed are called for in a recipe, grind together in a pepper mill or crush the spices in a small manila envelope or heavy paper bag with a rolling pin.

Use a garlic press to crush garlic. If one is not available, crush the garlic with the end of a heavy cutting knife in a small bowl until pulpy. Add a little water. Tortillas used in making enchiladas can be rolled instead of stacked. The only difference would be to stuff each one with sauce, onion and cheese. Then roll and cover with sauce topped with cheese and onion.

Cooking oil can be used instead of shortening or lard in most recipes except for the recipes under Breads and the biscochito recipe. Soups and AppetizersTOSTADOS 12 corn tortillas hot shortening or oil salt Cut stacked tortillas in half, then cut the halves into thirds. Fry in deep, hot fat until crisp. Drain on paper towels and then salt to taste. Serve with salsa de jalapeos, guacamole salad or any dip. SALSA DE JALAPEOS 2 c whole peeled tomatoes 5 to 6 fresh jalapeo peppers or yellow hots 2 small cloves of garlic salt to taste Pull stems off jalapeos and put all ingredients in blender for 10 to 15 seconds.

A good appetizer served with tostados. Also delicious on tacos and Spanish rice. CHILE CON QUESO lb. Velveeta cheese 3-4 green chiles, roasted, peeled and coarsely chopped, or canned (see 1 large, fresh tomato salt 1 clove garlic, minced crushed t leaf oregano Melt cheese in top of double boiler. Then add the rest of the ingredients. Cook slowly for about 15 minutes.

Serve in chafing dish. Makes an excellent dip with toastado. Can also be used as a cheese sauce. CALDO LA MANCHA
(Chicken Soup) 2 qts. chicken broth 2 medium carrots, diced 2 sticks celery, diced 2 T chopped onions 2 T chopped fresh parsley 2 medium zucchini squash, cubed or sliced 6 oz. small macaroni (elbow, bow-ties, or noodles) salt and pepper to taste Use a six-quart saucepan.

Using equal parts of broth and water, heat to boiling point. Add salt, pepper, carrots, celery, and onion. Boil ten minutes and then add squash, parsley and noodles. Cook until vegetables and noodles are tender, about 20 minutes altogether. SaladsGUACAMOLE SALAD 3 medium avocados, ripe 1 medium garlic clove, minced 2 T lemon juice t salt or more to taste Peel and chop avocados into a bowl. Using potato masher, mash with rest of ingredients until mixture is smooth and creamy.

To prepare individual salads, spoon guacamole mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tostados. If prepared ahead of time, cover with tin foil and press on top of mixture to exclude air and prevent it from darkening. Unused portion can also be frozen up to two weeks in this manner. MACARONI SALAD 1 c shell or elbow macaroni 1 t salt Red chile dressing Cook macaroni in salted boiling water until tender. Drain and cool with cold water in colander.

Pour into bowl and add hot red chile dressing. See recipe below. Mix well and serve. RED CHILE DRESSING 4 T oil, olive or vegetable 1 large red chile pod 1 small garlic clove, minced or chopped t salt Heat oil in small saucepan. Add garlic and salt. Crush washed and cored chile pod into oil and simmer until chile is soft.