#Recipe—Green Chile Stew—Under a Turquoise Sky

Green chile stew is a New Mexico classic.images2

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 8

Ingredients:

2 pounds of cubed pork

1 pint canned tomatoes

2 cups cubed potatoes

1 1/2 cups diced onion

1 TBSP minced garlic

2 cups roasted, peeled, chopped green chile

Preparation:

1. In a large stock pot or Dutch oven, boil 6 cups of water and meat until done.
2. Add the cubed potatoes and simmer about 30 minutes. Add the rest of the ingredients and simmer for 15-20 minutes. Add salt to taste.
3. Warm some tortillas to use as a “sop” bread while you eat your stew.images1
New Mexicans are particular about their chiles and will only buy fresh roasted chiles from the markets. If you must buy canned chile, try to procure Hatch’s Whole Green Chiles, available at Walmart and grocery stores especially in the Southwest. Enjoy.
For more recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.
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Adopt a Native Elder Program

index16I love the work this organization does on behalf of Native American elders. And the celebrity spokesman, Jay Tavare, is a eloquent and thoughtful commentator on Native issues for the Huffington Post. index19

images16http://anelder.org/index.php?ID=892

Sopa Burger #Recipe—from Under a Turquoise Sky

index1Prep Time: 30 min.
Makes: 4 servings

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup water

1/4 cup evaporated milk

1-1/2 teaspoons canola oil

Oil for frying

Filling:

1 pound ground beef

3/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Sauce:

1 can condensed cream of chicken soup

1/2 cup chicken broth

1 can (4 ounces) chopped green chilies

1/2 teaspoon onion powder

2 cups shredded cheddar cheese

Directions:

  1. Combine the flour, salt, and baking powder in a large bowl. Stir in water, milk, and oil with a fork until a ball forms.
  2. On a lightly floured surface, knead dough for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2″ circles.
  3. In a small frying pan or deep fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  4. In a large skillet, cook beef and onion; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook until heated through.
  5. Split one side of each sopapilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with heated sauce.

For more recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

Prickly Pear Jelly—from Under a Turquoise Sky

images5This orange fruit matures in August in the Southwest deserts of the United States.

Perhaps an acquired taste???

The worst part—I think—would be removing the spines.

Kudos to fictional Delores Yazzie for mastering this not-so-simple jelly.index4

Anyone out there ever made this?

I’d love to hear about your process and recipe.

images4For other recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

#Recipe—Sopapillas—Courtesy of Under a Turquoise Sky

Sopapillas—often called “little pillows”—are a true New Mexico staple. This quick bread actually originated in Albuquerque almost 200 years ago.

Like Southerners use biscuits, both sopapillas and tortillas are utilized as “sop” breads. Their purpose is to soak up the liquids in a dish, or to use for stuffing with the foods. These sop breads are so popular because they can be eaten without utensils.images

Try this the way I learned to make biscuits. Alter ingredient measurements based on the way the dough feels.

Yields: 2 dozen
Prep time: 15 min
Cook time: 15 minutes

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons vegetable shortening
1 1/4 cups warm milk
Vegetable Oil (for frying)

Dough Preparation:

Blend the flour, baking powder, and salt in a large mixing bowl. Cut in the shortening with a pastry cutter. Add the milk and mix the dough with a fork.

Flour your work area and knead the dough mass by folding it in half. Push down and fold again. Continue to push, punch, and fold until dough is soft but no longer sticky.

Cover the dough with a cloth and let it rest 10-15 minutes.

Divide the dough in half, but keep the other half wrapped in plastic to avoid drying it out.

Roll the dough to 1/8 thickness. Avoid overworking—results in tough sopapillas.

Cut the dough into rectangles approximately 10×5″. Divide into a 5-inch squares, and then cut this into a triangle.

Frying sopappilas:

Heat vegetable oil in a large skillet or a deep fryer. The oil should be about 400 degrees.

Submerge the sopapilla in the oil. It should puff. The puff makes the sopapilla a sopapilla. But if it doesn’t puff—don’t fret. “Unpuffed” is good, too.

Non-puffing—this is starting to sound like a cigarette commercial—indicates the oil temperature needs to be increased or decreased depending on the humidity or altitude where you live.

Let the sopapilla fry about 2 minutes per side and then turn with a slotted spoon for another 2 minutes. Once golden brown, remove the sopapilla to drain on a paper towel.

My favorite way to eat sopapillas is to drizzle agave over them while warm. They can be refrigerated and reheated at 350 degrees for 10 minutes in the oven.

This recipe makes approximately 2 dozen sopapillas.

How do you like your sopapillas?

For more recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

#Recipe—Huevos Rancheros—from Under a Turquoise Sky

There are many versions of huevos rancheros. Some people use cheese, beans or grilled chiles. The most authentic version must include eggs and salsa, served with corn tortillas.

Ingredients:index

4 eggs

1 cup fresh salsa

4 corn tortillas

oil

Preparation:

1. Pre-heat oven to 500 degrees. Coat the tortillas in oil and place on cookie sheet. Cook for 5-10 minutes until it achieves the desired crispness.
2. Heat the oil in a frying pan and cook each egg on one side until the whites are firm. Flip to cook the other side but remove while egg yolks are still runny. Place one egg on each tortilla.3. Heat salsa and pour about 1/4 cup over the top of each egg.Enjoy.

For more recipes and behind-the-scene photos of Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

#Recipe—Tortilla Burger—Under a Turquoise Sky

images3Real popular with the Santa Fe crowd. You’ll need:

1 lb. ground beef
10” diameter flour tortillas
Green chiles
Pinto beans
Shredded cheddar cheese

Directions:

1. Cook beef patties on stove top or grill.

2. Place two tablespoons of pinto beans in the center of each tortilla and spread. Layer a tablespoon of chopped green chiles on top of the beans and sprinkle another layer of two tablespoons of grated cheddar cheese.

3. Top with the cooked burger and fold the tortilla around the burger. Carefully turn the wrapped burger over onto fold and place onto a cooking sheet. Spread a quarter cup of green chile  over the tortilla burger and sprinkle with two tablespoons of grated cheese. Place the cooking sheet in the oven and cook until the cheese melts (about two minutes).

And all you’ll need to ask your drooling family is—Would you like fries with this order?

For more recipes and behind-the-scene photos of Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.