Barbara Riddle - New Mexico Style Recipes: A Complete Cookbook of Down-Home Dish Ideas!

Are you intrigued by the unique cuisine of New Mexico?How can you integrate Southwestern foods into your recipe repertoire at home?

The mentality of New Mexico cooking involves using the animals and plants that are provided by the earth. This has made its way from the Native Americans to the current residents. Hatch chilies, which are mentioned many times in this recipe book, are named for the valley in which they grow, in New Mexico.

Some dishes of New Mexico are understandably mistaken for Mexican food, since both areoften rich and earthy in their flavors. Chilies are commonly used in the country of Mexico, aswell as the state of New Mexico, even in desserts like chili brownies and apple pies.

Since the early 1900s, the state has become a haven for all types of artists, and this includesthose whose art is cooking. This has given the dining in the state a feeling of somesophistication, leading to many interpretations of the states local ingredients.The Mediterranean and Spanish explorers influenced the ingredients and methods still used in New Mexican dishes today. The various technologies and foods used have created the fusion of cuisine in the state. The cuisine in New Mexico is not Mexican, or Texan, but it carries sometraits from both. Turn the page and learn to cook these unique dishes soon!

When the first rays of eastern New Mexico sunlight reach your face in the morning, its timefor breakfast. They have a variety of breakfast dishes, most served on burritos

Chili peppers are New Mexicos state vegetable and youll see them used in SO many recipes. They were cultivated hundreds of years ago by the Aztecs, and more were brought to the region by Spanish settlers arriving from Mexico.

Makes 2-3 ServingsCooking + Prep Time: 55 minutesIngredients:

2 to 3 tbsp. of oil, olive
1/2 lb. of cubed baby potatoes
6 oz. of chorizo
2 or 3 eggs, large
1 chopped tomato, large
Salt, kosher
Pepper, black, ground
1/2 cup of Monterey Jack or cheddar cheese
1/2 diced avocado
Optional: hot sauce
Green chili sauce, prepared

Instructions:1. Add oil to cast iron skillet on med. heat. After it heats up, add the potatoes. Cook till they brown. Remove to plate. Set it aside.2. Add the tomatoes to skillet. Cook till they bubble. Add the chorizo. Cook till it heats through while you break up clumps. Remove mixture to plate. Set it aside.3. Add the potatoes back into skillet. Add tomato mixture back, too. Make an indentation in mixture. Crack eggs into well and sprinkle the mixture with kosher salt and ground pepper.4. Cover the skillet. Cook the egg only till yolks begin firming up. Uncover skillet. Top mixturewith green chili sauce, cheese and avocados. Season using hot sauce, if you like. Serve. You can fit a filling breakfast inside a tortilla, along with mild or hot chilies or chili sauce. These are super easy, especially for busy families.Makes 5 ServingsCooking + Prep Time: 55 minutesIngredients:

1/2 lb. of cooked cubed pork or bacon
5 large eggs, whole
1 x 16-oz. jar of green chili sauce or salsa
1/2 lb. of cooked potatoes, diced
1 cup of cheddar cheese shreds
5 x 10 tortillas, flour
1 pinch of salt, kosher
1 pinch of pepper, ground

Instructions:1. Scramble the eggs in large sized fry pan. Add the cooked meat in. Place 1/2 of salsa in meatand egg mixture.2. Add the cheese, potatoes and bacon. Mix well. Set it aside.3. Prepare your warmed tortillas on plate or platter. Add 1 1/2 cups of the egg mixture in middleof tortilla. Fold ends in and roll. Serve alongside green chili sauce. As in many other recipes, green chilies add a terrific Southwestern kick to this breakfastquesadilla. They make it uniquely New Mexican.Makes 4 ServingsCooking + Prep Time: 1 hour 10 minutesIngredients:

4 whole wheat or plain large tortillas, flour
8 oz. of cheese, grated
2 tbsp. of butter, unsalted
Optional: 1 1/2 cups of peeled, cubed, cooked potatoes
6-8 lightly beaten eggs, large
Salt, kosher
Pepper, ground
4 oz of crumbled cotija cheese or queso fresco
1 handful cilantro sprigs
1 sliced avocado, firm but ripe
To garnish, optional: radishes
Green chili sauce, prepared

Instructions:

1. Heat the oven to 350F. Set cast-iron skillet on med-high. Warm both sides of tortillas, butdont allow them to brown up or crisp. Place the tortillas on one or two baking sheets. Sprinkleeach tortilla with 2 oz. of cheese. Place in oven and melt the cheese.

2. Melt the butter in small sized skillet on med. heat. Add the potatoes, if desired. Allow themto heat through and brown lightly.3. Season the eggs as desired. Pour them over the potatoes. Stir mixture quickly till eggs aresoftly scrambled.4. Remove the tortillas from the oven. Place 1/4 of cooked egg mixture in middle of each one.5. Fold the tortillas in halves. Transfer to four warmed plates.6. Spoon 1/4 cup of warmed green chili sauce on each. Sprinkle with the queso fresco, then top with sprigs of cilantro and slice avocados. Garnish if desired with radishes and serve promptly. This hearty and tasteful soup is simply a wonderful choice for a quick lunch. Its served with baked tortilla shoestrings, and you can add a sandwich to create a nice dinner.Makes 4 ServingsCooking + Prep Time: 40 minutesIngredients:

2 peeled, diced sweet potatoes, medium
4 thinly sliced green onions reserve 1 tbsp. of tops sliced for garnishing
1 cup of skim milk, evaporated
1 tbsp. of hot chili, as desired
Several grates of nutmeg, fresh
To garnish: baked tortilla shoestrings

Instructions:1. Place 1 cup of water, green onions and potatoes in medium plastic or glass container. Cover with cling wrap. Microwave at full power level for 8-10 minutes.2. Transfer mixture to your food processor. Add milk plus 2 tsp. chili. Process till you have apuree. Add nutmeg and stir.

3. Return mixture to plastic or glass container and place in microwave for two minutes or so, till heated. Garnish individual bowls with reserved scallions, chilies and the corn tortillas. Serve.

Hatch chilies have long been a part of many New Mexican recipes. In this casserole, they arelayered with melted cheese in eggs, which are baked, not fried.Makes 8 ServingsCooking + Prep Time: 50 minutesIngredients:

4 whites from large eggs
1 cup of milk, evaporated