Nice Changes to the Red Chile Stew Recipe!

Updated & Modified Pueblo Red Chile Stew!

So this is really cool. This recipe modification comes from one of our customers.   This is a direction we would like the recipes to go toward, in that, send us your tweaks and changes to the recipes we send out.  We would love to hear from you.  So our customer said this: “Intuitively, the ratio of potato-to-beef is too high, and as a result, the quantity of water needed to be reduced. The other modifications are based on individual taste.”

So here is the customer recipe with the changes to the original in red. Please enjoy!

INGREDIENTS:

1 pound boneless chuck roast, cubed
1 Tablespoon olive oil
1 onion, diced
6 medium russet potatoes (instead of 8)
1 tablespoon of “off-the-grocer’s-shelf” ground chili powder (instead  of 1/4 cup)
1/2 teaspoon salt (instead of 1 teaspoon)
1/4 teaspoon dried oregano
6 cups water (instead of 8)
1/4 teaspoon ground cloves

DIRECTIONS:

In a skillet over medium to high heat add the oil and brown the beef for approximately 3 to 4 minutes on each side, then reduce the heat to medium and add the diced onion and dried red chile powder stirring constantly.  Cook for 3 to 4 minutes until the onion is translucent.  Remove from the heat and set aside.

In a medium sized sauce pot bring 6 cups of the water to a boil with the meat and dried red chile mixture.  Reduce the heat and simmer 1 1/2 to 2 hours, until the meat is tender. Add the potatoes, salt, dried oregano and 2 more cups of the water and continue to simmer another 15 minutes or until the potatoes are soft.  If the stew seems too thick, add a little more water, if it is too thin, simmer a little longer until it reduces and the stew is thicker.  Serve hot.  Any of the traditional Indian breads go wonderfully well with this meal.

Serves 6 to 8

NOTE: Freshly ground red chile powder tends to be quite hot, but the flavor becomes less potent with time.  I advise you to taste the chile powder before using it in this recipe. The amount used can be adjusted to suit your palate.

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Original recipe “Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank”

© By Lois Ellen Frank

Let’s have Huevos Rancheros for Breakfast!

Huevos Rancheros from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey

Huevos Rancheros

“Huevos Rancheros” means “eggs ranch-style” or “eggs country style” in Spanish. This dish is usually served as a mid-morning breakfast,
or almuerzo, on rural farms where Hispanic Workers have a much smaller meal at dawn. The traditional version of huevos rancheros
consists of lightly fried corn tortillas and fried eggs with a hot tomato/chili sauce. Nowadays, salsa and flour tortillas are often used to
make this quick morning breakfast very easy to prepare, the author here still prefers to use corn tortillas.

Ingredients:

4 corn or flour tortillas
Cooking oil of choice
4 eggs
1 cup of salsa
Pinch of Red Chile powder
Green Chile chopped
1/4 white onion, chopped
Monterey Jack cheese, to taste
1 ripe avocado, sliced
7 1/2 ounce canned refried beans

Directions:

1. Preheat oven to 500 degrees. Coat each tortilla in oil and place on a cookie sheet. Cook for 5-10 minutes, depending on how crisp you prefer your tortillas. In this instance you are frying the tortillas in the oven.
2. Heat a dash of oil in a frying pan over medium-low heat. Cook each egg slowly on one side until whites are firm and yokes are still runny. Salt to taste.
3. Place one egg on each tortilla.
4. Heat salsa in a small pan on high heat for about 2 minutes or until extremely hot. Add chili powder and chopped Green Chile. Pour 1/4 cup over the top of each egg. Heat of salsa will further cook the top of the egg.
5. Let sit for about 1 minute before serving. Spread chopped onion and shredded cheese over the top, and serve with sliced avocado and refried beans.

Huevos Rancheros from Red or Green
New Mexican Cuisine Cookbook by Clyde Casey pg. 40

Click here to see the Red or Green cookbook

Click here for Green Chile

Click here for the Salsa Page

Son of a Gun Stew from the Maverick Cookbook by Lynn Cline

Son of a Gun Stew from the Maverick Cookbook by Lynn Cline

This could also be called Cowboy Stew or Dutch Oven Stew. A staple for cowboys, farmers, and ranch hands, this hearty stew was most likely a dish Billy the Kid ate while roaming the range, herding or stealing cattle. In this version, the stew is spiced with cinnamon, cloves, paprika and other fragrant herbs.

Ingredients:

2 tablespoons flour
1 tablespoon paprika
2-3 tablespoons plus 1 teaspoon red chile powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 pounds beef cubes
3 tablespoons butter
2 onions sliced
1 garlic clove, minced
1 28 ounce can of tomatoes
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1 1/2 teaspoons dried, crushed red pepper flakes
2 cups potatoes, chopped
2 cups carrots, chopped

Directions:

Mix the flour, paprika, 2-3 tablespoons Red Chile powder, salt and pepper in a deep bowl. Dredge the beef cubes in the mixture.

Melt the butter in a Dutch oven over medium heat, and add the onion and garlic and cook until the onion is transparent, about 5 minutes.
Add in meat and cook until brown.  Add the tomatoes, remaining Red Chile powder, cinnamon, cloves and crushed red pepper flakes. Reduce the heat to low, cover and simmer for 2 hours. Stir in the potatoes and carrots, and cook uncovered for about another hour.

Son of a Gun Stew from the Maverick Cookbook by Lynn Cline pg. 48

Click here to see the Maverick Cookbook

Click here for Red Chile Powder

Click here for the Red Flakes

Los Gallos Green Chile Lamb Stew

Los Gallos Green Chile Lamb Stew
from the Maverick Cookbook by Lynn Cline

A rich and hearty stew, spiked with red wine and bearing the heat of green chile.

Ingredients:

1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless leg of lamb, cut into 1 1/2 inch cubes
4 tablespoons olive oil
2 onions, roughly chopped
4 cloves garlic, minced
2 pounds potatoes, peeled and chopped
6 cups chicken or beef broth
3 cups chopped Roasted Green Chile
1/2 red bell pepper, diced

Directions:

Put the flour in a wide, deep bowl and season with salt and pepper. Dredge the lamb in the seasoned flour and set aside.

Heat the oil in a large heavy pot over medium heat and, working in batches, cook the lamb until well-browned all over, about 8-10 minutes.
Transfer meat to a separate bowl as it is browned. Using the same heavy pot, cook the onions and garlic for about 1 minute. Add the wine
and stir to scrape the bottom of the pan to loosen any browned bits. Add the potatoes and broth. Return the meat and any accumulated juice to the pot.  Bring to a boil, then reduce the heat and simmer until meat is tender enough to be pierced easily with a fork, about 1 hour. Stir in the Green Chile and red bell pepper and cook for another 20 minutes.

Los Gallos Green Chile Lamb Stew from the Maverick Cookbook by Lynn Cline pg. 80

Click here to go to the Green Chile page

 

Carne Adovada from the Maverick Cookbook by Lynn Cline

Carne Adovada from the Maverick Cookbook by Lynn Cline

This traditional Mexican dish remains popular in New Mexico. It is rich & hearty, served with tortillas, posole, or rice and beans.  If you can marinate it for 48 hours, it’s worth the wait.  Serves 4

Ingredients:

2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons flour
1/2 cup red chile powder
2 cups beef broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
1 pound pork roast, cubed

Directions:

Heat the oil in a large pot over medium heat and cook the garlic until fragrant, about 1 minute. Stir in the flour, then the Red Chile powder, and mix well.  Add the broth then simmer until slightly thickened. Add the vinegar, honey, salt and pepper. Combine the pork with the Red Chile sauce in a large bowl, cover with plastic wrap and marinate for 24 hours. (If you can marinate it for 48 hours, it’s worth the wait.)

Preheat oven to 350 degrees. Place the pork and the marinade in an oven-proof dish and bake uncovered for about 2 hours.

Carne Adovada from the Maverick Cookbook by Lynn Cline pg. 33

Click here to see the Maverick Cookbook

Click here for Red Chile Powder