Get ready to ignite your taste buds with these 18 authentic New Mexican recipes that showcase the bold flavors and vibrant culture of the Land of Enchantment. From hearty stews and savory enchiladas to sweet treats and refreshing drinks, we’ve gathered some of the most iconic dishes from the region’s rich culinary heritage.
In this article, we’ll take you on a gastronomic journey through the mountains and valleys of New Mexico, where green chile and red chile reign supreme. From classic dishes like carne adovada and posole to innovative twists on old favorites, these recipes are sure to tantalize your taste buds and leave you craving more.
Stay tuned for the next installment of our culinary adventure!
Green Chile Stew
This hearty stew combines roasted green chiles with tender beef and vegetables for a flavorful and warming dish that’s perfect for any occasion. With its deep, rich flavors and velvety texture, this Green Chile Stew is sure to become a family favorite.
Ingredients:
– 1 lb beef stew meat
– 2 large onions, chopped
– 3 cloves garlic, minced
– 4-6 roasted green chiles (see note)
– 1 red bell pepper, diced
– 2 medium tomatoes, diced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 cups beef broth
Instructions:
1. Preheat oven to 400°F.
2. Roast green chiles according to package instructions or by placing them on a baking sheet, drizzling with oil, and roasting for 15-20 minutes.
3. In a large pot or Dutch oven, brown the beef over medium-high heat. Remove from pot and set aside.
4. Add onions, garlic, cumin, paprika, salt, and pepper to the pot. Cook until onions are translucent.
5. Add bell peppers, tomatoes, beef broth, and roasted green chiles to the pot. Stir to combine.
6. Return beef to the pot and simmer for 1-2 hours or until meat is tender.
7. Serve hot and enjoy!
Cooking Time: 1-2 hours
Red Chile Enchiladas
Elevate your enchilada game with this simple recipe that packs a punch of flavor from the bold red chile sauce. Perfect for those who like a little heat in their meals!
Ingredients:
– 8-10 corn tortillas
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup red chile sauce (homemade or store-bought)
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat about 1 tablespoon of vegetable oil over medium heat. Add the onion and cook until translucent.
3. Roll tortillas with chicken mixture, placing seam-side down in a baking dish. Brush with red chile sauce and sprinkle with cilantro.
4. Cover with aluminum foil and bake for 20-25 minutes or until hot and bubbly.
5. Remove foil and bake for an additional 5-10 minutes to crisp the tortillas.
Cooking Time: 30-35 minutes
Carne Adovada
A traditional Portuguese dish from Madeira Island, Carne Adovada is a rich and flavorful beef stew cooked in red wine and spices.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 bay leaves
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and cook until softened, about 3 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the red wine, beef broth, cumin, paprika, salt, and black pepper. Stir to combine.
6. Return the beef to the pot, cover, and bring to a simmer.
7. Reduce heat to low and cook, covered, for 2-3 hours or until the meat is tender.
8. Remove bay leaves before serving.
Cooking Time: 2-3 hours
Sopaipillas with Honey
Sweet Sopaipillas with Honey Recipe
Sopaipillas are a classic Spanish dessert that combines crispy fried dough with the warmth of honey. This recipe is perfect for a quick treat or as a sweet ending to your meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Honey, for serving
Instructions:
1. In a large mixing bowl, combine the flour and salt.
2. Gradually add in the warm water and mix until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. Divide the dough into small pieces, about the size of a golf ball.
5. Heat the vegetable oil in a deep frying pan to 375°F (190°C).
6. Fry the dough balls for 2-3 minutes on each side, or until they are golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
8. Serve warm with honey drizzled over the top.
Cooking Time: 10-12 minutes
Blue Corn Pancakes
Start your day with a flavorful twist on classic pancakes using the rich, nutty flavor of blue corn. These moist and fluffy pancakes are perfect for breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 cup blue cornmeal
– Fresh fruit or syrup for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in blue cornmeal.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cup of batter per pancake and cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Posole
Posole, a traditional Mexican stew, is a comforting blend of hominy and tender pork. This recipe serves four to six people and can be adjusted to suit your taste preferences.
Ingredients:
– 1 pound dried hominy, rinsed and drained
– 2 pounds pork shoulder or butt, cut into large chunks
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the hominy and soak it in water for at least 8 hours or overnight. Drain and rinse again.
2. In a large pot, brown the pork chunks over medium-high heat until browned on all sides. Remove from pot and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes.
4. Add garlic, cumin, and smoked paprika (if using) to the pot and cook for an additional minute.
5. Add the hominy, diced tomatoes, chicken broth, browned pork, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours or until the hominy is tender.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 1 hour 30 minutes
Bizcochitos
These sweet, crumbly cookies are a staple of New Mexican cuisine, perfect for snacking or as a gift.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream together butter and egg until smooth. Add vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined (do not overmix).
5. Roll dough into small balls, about 1 inch in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Remove from oven and let cool on wire rack.
Cooking Time: 18-20 minutes
Chile Rellenos
A classic Mexican dish gets a flavorful twist with this recipe for Chile Rellenos. Roasted poblano peppers filled with a savory mixture of cheese, meat, and spices, then battered and fried to a golden crisp.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef or chicken
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 egg, beaten
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and baking at 400°F (200°C) for 10-15 minutes, or until the skin is blistered and charred.
2. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
3. In a pan, cook the ground beef or chicken with onion and garlic until browned. Add cheese and stir until melted.
4. Stuff each pepper with the meat mixture and close the slit.
5. Dredge the peppers in breadcrumbs mixed with egg, then fry in hot oil until golden brown.
Cooking Time: 30-40 minutes
New Mexico Pinto Beans
This classic recipe from the Land of Enchantment combines the simplicity of pinto beans with the bold flavors of New Mexico’s culinary heritage. With a hint of red chile and garlic, these tender beans are sure to become a staple in your household.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup water
– 1 tablespoon red chile flakes (or to taste)
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in enough water until softened.
2. Add the soaked pinto beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 6-8 hours or until beans are tender.
3. Stir in red chile flakes and season with salt and pepper to taste.
Cooking Time: 6-8 hours (or 1 hour using pressure cooker)
Green Chile Cheeseburgers
Elevate your burger game with the bold flavors of New Mexico’s famous green chile peppers! This recipe combines juicy beef patties, crispy bacon, melted cheese, and spicy green chile for a truly unforgettable taste experience.
Ingredients:
– 4 beef patties
– 4 slices of bacon
– 2 cups shredded cheddar cheese
– 1 cup roasted green chile peppers, chopped
– 4 hamburger buns
– Lettuce, tomato, and any other desired toppings
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Cook the bacon slices until crispy, then set aside.
3. Form the beef patties and season with salt and pepper.
4. Grill the burgers for 4-5 minutes per side, or until cooked through.
5. Assemble the burgers by spreading a slice of cheese on each patty, followed by a spoonful of chopped green chile and a few strips of crispy bacon.
6. Serve on a toasted bun with your desired toppings.
Cooking Time: 12-15 minutes
Stacked Red Chile Enchiladas
Savor the bold flavors of New Mexico with this stacked enchilada dish, featuring tender chicken, rich red chile sauce, and melted cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 cup red chile sauce (homemade or store-bought)
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the red chile sauce over medium-high heat.
3. Dip each tortilla into the sauce, coating both sides evenly.
4. Stack the tortillas in a 9×13-inch baking dish, creating three layers of enchiladas.
5. Sprinkle half of the cheese and cilantro on top of each layer.
6. Drizzle with olive oil and season with salt to taste.
7. Top the final layer with the remaining cheese and cilantro.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Calabacitas
Calabacitas is a classic Mexican side dish that’s perfect for accompanying your favorite meals. This recipe combines the natural sweetness of zucchini, bell peppers, and onions with the savory flavor of garlic and spices.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large onion, sliced
– 1 large bell pepper, sliced
– 3 cloves of garlic, minced
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat one tablespoon of oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the bell pepper and cook for an additional 2-3 minutes.
4. Add the zucchini and garlic; cook for 5-6 minutes, or until the vegetables are tender.
5. Season with cumin, salt, and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Fry Bread Tacos
Fry Bread Tacos: A Twist on a Classic
This recipe combines the crispy, indulgent goodness of fry bread with the flavors and textures of traditional tacos. Perfect for a quick and easy meal or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 1 cup warm water
– Taco fillings (e.g. ground beef, shredded chicken, beans, cheese)
– Shredded lettuce
– Diced tomatoes
– Sour cream or guacamole
– Salsa
Instructions:
1. In a large bowl, combine flour, salt, and baking powder.
2. Gradually add vegetable oil and warm water to form a dough.
3. Knead for 5-7 minutes until smooth and elastic.
4. Divide into 8-10 equal pieces.
5. Roll each piece into a ball and flatten slightly with a rolling pin or hands.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry bread for 30-40 seconds on each side, until golden brown and crispy.
8. Drain excess oil on paper towels.
9. Assemble tacos by placing fry bread in a bowl and topping with desired fillings.
Cooking Time: About 10-15 minutes to make the fry bread, plus additional time for assembling and serving.
Green Chile Chicken Soup
This recipe combines the bold flavors of green chile peppers with tender chicken and aromatic spices, perfect for a cozy night in. With its creamy texture and spicy kick, this soup is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium green chile peppers, roasted and chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Stir in the roasted green chile peppers, cumin, smoked paprika, salt, and pepper.
6. If desired, stir in heavy cream or half-and-half.
7. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Prickly Pear Margaritas
Elevate your margarita game with the unique flavor of prickly pear cactus! This refreshing cocktail combines sweet and tangy flavors for a truly Southwestern experience.
Ingredients:
– 2 ounces tequila
– 1 ounce prickly pear puree (see note)
– 1/2 ounce lime juice
– 1/2 ounce agave nectar
– Salt, for rimming glass
– Ice
– Lime wedges, for garnish
Instructions:
1. Rim a rocks glass with salt.
2. In a cocktail shaker, combine tequila, prickly pear puree, lime juice, and agave nectar.
3. Fill the shaker with ice and shake until chilled.
4. Strain into the prepared glass.
5. Garnish with a lime wedge.
Cooking Time: 5 minutes (excluding preparation time)
Note: Prickly pear puree can be found at specialty stores or online. Alternatively, use canned prickly pear cactus fruit and blend with water to create your own puree.
Tamales with Red Chile Sauce
Experience the rich flavors of Mexico with this classic tamale recipe, filled with tender pork and smothered in a spicy red chile sauce.
Ingredients:
For the tamales:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1/4 teaspoon salt
– Filling ingredients (see below)
For the filling:
– 1 pound cooked pork, shredded
– 1 onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
For the red chile sauce:
– 2 cups roasted red chiles, chopped
– 1 cup chicken broth
– 1/4 cup tomato paste
– 2 tablespoons lard or vegetable shortening
– Salt to taste
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix masa harina with lard and chicken broth until smooth.
3. Assemble tamales by spreading a thin layer of dough on a corn husk, adding pork filling, and folding the tamale.
4. Steam tamales for 1-2 hours or cook in boiling water for 30 minutes.
5. Prepare red chile sauce by sautéing chopped onions and garlic, then blending with roasted red chiles, chicken broth, tomato paste, and lard.
6. Serve tamales with warm red chile sauce.
Cooking Time: Approximately 2-3 hours (including tamale assembly and cooking time).
New Mexico Green Chile Cornbread
This moist and flavorful cornbread combines the bold heat of roasted green chile peppers with the sweetness of fresh corn, perfect for accompanying your favorite Southwestern dishes. With its crumbly texture and subtle smokiness, this recipe is sure to become a staple in any New Mexican kitchen.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1/2 cup unsalted butter, melted
– 1 cup whole milk
– 1 large egg
– 1 cup chopped fresh corn kernels
– 1/2 cup roasted green chile peppers, chopped (see note)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
3. In a large bowl, combine melted butter, milk, egg, and chopped green chile peppers. Stir in the dry ingredients until just combined.
4. Fold in the corn kernels.
5. Pour batter into a greased 9×13-inch baking dish.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Note: Roast green chile peppers by placing them on a baking sheet and baking at 400°F for 30-40 minutes, or until charred and blistered. Peel off the skin, chop, and use in the recipe.
Chile con Queso
A classic Mexican dip that combines the creaminess of melted cheese with the spiciness of chiles, perfect for snacking or serving at parties.
Ingredients:
– 1 cup shredded Monterey Jack cheese
– 1/2 cup half-and-half
– 1 tablespoon unsalted butter
– 1 jalapeño pepper, diced
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Add the diced jalapeño and cook for 1-2 minutes, until slightly softened.
4. Stir in the paprika, salt, and pepper.
5. Pour in the half-and-half and bring to a simmer.
6. Gradually add the shredded cheese, stirring until melted and smooth.
7. Transfer the mixture to a baking dish and bake for 10-15 minutes, or until bubbly and lightly browned.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your life with these 18 authentic New Mexico recipes! From hearty stews and enchiladas to sweet treats and drinks, this collection has something for everyone. Try Green Chile Stew or Red Chile Enchiladas for a taste of classic New Mexican cuisine. Or go sweet with Sopaipillas with Honey or Blue Corn Pancakes. There’s even a variety of dishes featuring the state’s signature green chile peppers. Whether you’re a native New Mexican or just a fan of bold flavors, these recipes are sure to satisfy your cravings.
