Discover the bold flavors and fiery spices of New Mexico with these 18 authentic recipes that showcase the state’s culinary heritage. From hearty stews to savory tamales, we’ll take you on a gastronomic journey through the Land of Enchantment. Whether you’re a native New Mexican or just a fan of spicy food, these recipes are sure to ignite your taste buds and leave you craving more.
In this article, we’ll explore classic dishes like Green Chile Stew with Pork, Red Chile Enchiladas, and Carne Adovada, as well as creative twists on traditional favorites. You’ll learn how to make Sopaipillas with Honey, a sweet and crispy treat that’s perfect for dessert or a snack. And don’t forget the breakfast options – Blue Corn Pancakes and Green Chile Chicken Soup are sure to start your day off right.
Green Chile Stew with Pork
This hearty stew combines tender pork, roasted green chilies, and aromatic spices for a bold and satisfying meal. Perfect for chilly days or special occasions, this recipe is sure to become a family favorite.
Ingredients:
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 4-6 roasted green chilies (see note), chopped
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 4 cups pork broth or chicken broth
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the pork cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the roasted green chilies, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add the browned pork, diced tomatoes, and broth. Bring to a simmer.
6. Reduce heat to low and let stew cook for 2-3 hours or until the pork is tender.
Cooking Time: 2-3 hours
Red Chile Enchiladas
This recipe brings together the bold flavors of red chile and tender chicken, wrapped up in a soft tortilla and smothered in a rich, spicy sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup roasted red chile peppers, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chile
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned, then set aside.
3. In the same skillet, add onion and garlic; cook until softened.
4. Add chopped red chile peppers and cook for 1 minute.
5. Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to warm.
6. Assemble enchiladas by placing chicken mixture onto a warmed tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour diced tomatoes with green chile over the top of the rolled tortillas.
8. Sprinkle cumin and paprika; season with salt and pepper to taste.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
New Mexico Posole
This hearty, comforting stew is a staple of New Mexican cuisine, made with hominy and pork or beef. With its rich, flavorful broth and tender chunks of meat, posole is a perfect dish for a chilly day.
Ingredients:
– 1 pound dried hominy
– 1 pound pork shoulder or beef brisket, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups water
– Optional: lime wedges, chopped fresh cilantro, diced radishes, or shredded cheese for garnish
Instructions:
1. Rinse the hominy and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the hominy again, then cook it according to package instructions.
3. In a large pot, heat the oil over medium-high heat. Brown the meat on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
5. Add the cumin, oregano, salt, and pepper to the pot; stir to combine.
6. Add the browned meat, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the meat is tender.
7. Serve the posole hot, garnished with your choice of lime wedges, cilantro, radishes, or cheese.
Cooking Time: 2 hours
Carne Adovada
This hearty stew originates from the Spanish colonial era and is a staple of New Mexican cuisine. Carne adovada, which translates to “red-cooked meat,” is a flavorful and tender dish that’s perfect for a cold winter evening.
Ingredients:
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1/4 cup lard or vegetable oil
Instructions:
1. Heat the lard or oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces on all sides, then set aside.
3. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
4. Stir in chili powder, cumin, paprika, salt, and black pepper.
5. Add the browned beef back to the pot, along with diced tomatoes.
6. Simmer for 2-1/2 hours or until the meat is tender.
Cooking Time: 2-1/2 hours
Sopaipillas with Honey
Sopaipillas with Honey: Sweet and Crispy Fried Pastry
These classic Latin American fried pastries are a perfect treat to enjoy with a drizzle of warm honey. This recipe yields a batch of crispy, airy sopaipillas that will satisfy your sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup vegetable oil
– 1/2 cup warm water
– Honey (for serving)
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder.
2. Gradually add the warm water to form a shaggy dough.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Cover and let the dough rest for 30 minutes.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Once hot, add small balls of dough (about 1/2 inch in diameter) and fry for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
8. Serve warm sopaipillas with a drizzle of honey.
Cooking Time: 20-25 minutes
Blue Corn Pancakes
Add a pop of color and flavor to your breakfast routine with these delicious Blue Corn Pancakes. Made with the natural sweetness of blue corn, these pancakes are perfect for a weekend brunch or a special treat any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1 tablespoon melted butter
– 1 cup blue cornmeal
– Honey or maple syrup for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Stir in blue cornmeal until well incorporated.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes per batch
Chile Rellenos with Ranchero Sauce
Chile Rellenos is a classic Mexican dish that combines the smoky flavor of roasted poblano peppers with melted cheese and a tangy ranchero sauce. This recipe is a twist on the traditional, using simpler ingredients and easy-to-follow steps.
Ingredients:
– 4 large poblano peppers
– 1 cup queso fresco or Monterey Jack cheese, crumbled
– 1/2 cup all-purpose flour
– 1 egg, beaten
– 1/2 teaspoon salt
– Vegetable oil for frying
– Ranchero sauce (store-bought or homemade)
– Optional: chopped onion, garlic, and cilantro for garnish
Instructions:
1. Roast the poblano peppers in a preheated oven at 400°F (200°C) for about 30 minutes, or until charred and blistered.
2. Remove the stems and seeds from the roasted peppers, then slice them open to create a pocket.
3. In a bowl, mix together the flour, egg, and salt. Stuff each pepper with the cheese mixture, filling to the top.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the stuffed peppers until golden brown, about 3-4 minutes per side.
5. Serve the chile rellenos hot with ranchero sauce spooned over the top. Garnish with chopped onion, garlic, and cilantro if desired.
Cooking Time: About 45 minutes
New Mexico Stacked Enchiladas
A classic Southwestern dish with a twist, this recipe stacks tender tortillas with spicy beef and rich cheddar cheese, then tops it all off with a creamy green chile sauce. Get ready to transport your taste buds to the Land of Enchantment!
Ingredients:
– 8-10 corn tortillas
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) diced green chilies
– 1 cup shredded cheddar cheese
– 1/4 cup chopped scallions, for garnish
– Salt and pepper, to taste
– Vegetable oil, for brushing tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ground beef in a skillet until browned, breaking it up into small pieces as it cooks.
3. In a separate pan, heat tortillas over medium heat, brushing with vegetable oil on both sides.
4. Assemble enchiladas by stacking tortillas with beef mixture and cheese, ending with a layer of cheese on top.
5. Cover dish with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Green Chile Chicken Soup
This hearty soup combines the richness of chicken with the bold flavors of green chile peppers, perfect for a cozy evening meal. With minimal prep time and quick cooking, this recipe is a great option for a weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium green chile peppers, chopped
– 4 cups chicken broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 ounces cream or half-and-half (optional)
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the green chile peppers, cumin, salt, and pepper. Cook for 1 minute.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
6. Stir in cream or half-and-half (if using). Serve hot.
Cooking Time: 25-30 minutes
Bizcochitos (New Mexico Cookies)
These sweet, anise-flavored cookies are a staple of New Mexican culture and tradition. Perfect for snacking or as a special treat, bizcochitos are sure to become a favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 teaspoons anise 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, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in anise extract and the dry ingredients until a dough forms.
5. Roll out dough to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or the rim of a glass.
6. Place cookies on prepared baking sheet, leaving about 1 inch between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
8. Allow cookies to cool on wire rack before dusting with confectioners’ sugar (if desired).
Cook Time: 12-15 minutes
Pinto Beans with Red Chile
This classic New Mexican dish is a staple in many households, perfect for pairing with rice, tortillas, or as a side to your favorite main course. This simple recipe brings together the creamy texture of pinto beans and the bold flavor of red chile.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup red chile sauce (homemade or store-bought)
– Salt and pepper to taste
– Water for cooking
Instructions:
1. In a large pot, combine pinto beans, onion, garlic, cumin, paprika, and salt.
2. Pour in enough water to cover the mixture by about an inch.
3. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
4. Add diced tomatoes and red chile sauce. Stir well.
5. Simmer for an additional 10-15 minutes, allowing flavors to meld together.
Cooking Time: Approximately 1 hour
Navajo Tacos with Green Chile
Navajo Tacos with Green Chile: A Flavorful Twist on Traditional Tacos
Navajo Tacos with Green Chile is a delicious and authentic recipe that combines the bold flavors of the American Southwest. This dish is perfect for those looking to try something new and exciting.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup roasted green chile peppers, chopped
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the chopped green chile peppers and cook for an additional 2-3 minutes.
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the beef and green chile mixture onto a warmed tortilla, followed by shredded cheese.
7. Add desired toppings and serve immediately.
Cooking Time: 15-20 minutes
New Mexico Tamales
New Mexico Tamales Recipe
Tamales are a staple of New Mexican cuisine, and this recipe brings together the bold flavors of red chile, pork, and corn to create a delicious and authentic dish.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 pound cooked pork shoulder, shredded
– 1/4 cup red chile sauce (homemade or store-bought)
– 12-15 corn husks
– String for tying
Instructions:
1. In a large mixing bowl, combine masa harina, lard or shortening, chicken broth, salt, and baking powder. Mix until smooth.
2. Add the shredded pork and red chile sauce to the mixture and stir well.
3. Lay a corn husk flat on a work surface. Place about 1/4 cup of the tamale filling in the center of the husk.
4. Fold the sides of the husk over the filling, and then roll the tamale into a compact cylinder. Repeat with remaining ingredients.
5. Steam the tamales for 45-60 minutes, or until the dough is tender.
Cooking Time: 45-60 minutes
Chile con Queso Dip
Warm up with this classic Tex-Mex dip that’s perfect for snacking or partying. This creamy concoction combines the rich flavors of cheddar, Monterey Jack, and green chile peppers.
Ingredients:
– 1 cup half-and-half
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons unsalted butter
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (4 oz) diced green chile peppers, drained and chopped
Instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine half-and-half, cheddar cheese, Monterey Jack cheese, cilantro, butter, paprika, garlic powder, and cayenne pepper (if using). Whisk until smooth.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and let cook for 5-7 minutes or until the cheese is melted and the dip is heated through.
5. Stir in chopped green chile peppers.
6. Serve warm with tortilla chips, crackers, or veggies.
Cooking Time: 10-12 minutes
Calabacitas with Corn and Cheese
This recipe combines tender zucchini, sweet corn, and creamy cheese to create a flavorful side dish that’s perfect for any occasion. With its simple preparation and short cooking time, Calabacitas with Corn and Cheese is a great addition to your next meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup frozen corn kernels, thawed
– 1 cup shredded Monterey Jack cheese (or other mild cheddar)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchinis and cook until tender, about 3-4 minutes per side.
3. Add the corn kernels and cook for an additional 2 minutes.
4. Sprinkle the shredded cheese over the top and stir until melted and combined with the vegetables.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: Approximately 10-12 minutes
Red Chile Beef Burritos
This recipe combines tender beef, flavorful red chile sauce, and warm tortillas to create a mouthwatering burrito that’s sure to satisfy. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb beef (shredded), cooked
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup red chile sauce (homemade or store-bought)
– 8-10 flour tortillas
– 1/2 cup shredded cheese (Cheddar or Monterey Jack)
– 1/4 cup chopped onion
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado
Instructions:
1. In a large skillet, combine cooked beef, diced tomatoes with green chilies, and red chile sauce. Heat over medium-low heat until warm.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble burritos by spooning the beef mixture onto a tortilla, followed by cheese, onion, and any desired toppings.
4. Roll up burritos tightly and serve immediately.
Cooking Time: 10-15 minutes
Green Chile Cornbread
This Green Chile Cornbread recipe combines the warm comfort of traditional cornbread with the bold flavors of New Mexico’s famous green chile peppers. Perfect for a quick dinner or as a side dish, this recipe adds a spicy twist to a classic favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 2 tablespoons green chile peppers, chopped
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together sugar, cream, eggs, and chopped green chile peppers.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in melted butter and mix until smooth.
6. Pour batter into prepared baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
New Mexico Chile Sauce
This classic New Mexican condiment is a staple in many households, adding depth and heat to tacos, enchiladas, and more. This simple recipe makes about 2 cups of sauce, perfect for storing in the fridge or freezer.
Ingredients:
– 2 cups roasted Anaheim or Hatch green chilies, chopped
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine the roasted chilies, oil, garlic, cumin, paprika, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired.
4. Transfer the sauce to an airtight container for storage.
Cooking Time: 0 minutes (no cooking required)
Notes:
– For an extra spicy kick, add more chilies or use hotter varieties like jalapeños or habaneros.
– This recipe makes a mild to medium-hot sauce; adjust to taste with additional heat or sweetener.
Summary
Get ready to spice up your life with these 18 authentic New Mexico recipes! From hearty stews and savory enchiladas, to sweet treats like sopaipillas and bizcochitos, this collection has something for everyone. Try Green Chile Stew with Pork, Red Chile Enchiladas, or Carne Adovada, a classic beef dish in a spicy tomato sauce. Or indulge in sweet treats like Blue Corn Pancakes or Honey-glazed Sopaipillas. Whether you’re looking for a comforting bowl of soup or a flavorful main course, these recipes will transport your taste buds to the Land of Enchantment.
