eppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon
omatoes and diced tomatoes, mild New Mexico chili powder and 2 tablespoons
hile, pasilla chile, and the New Mexico chile pods.
Heat a
re roasting, place the dried New Mexico chile peppers in a bowl
Preheat oven 375*.
Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
First, gather tomatoes and blend well, set aside.
Now dice up red onion, poblano pepper, place in bowl, set aside.
Mince garlic cloves, set aside.
Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
Gather flour in another small dish, set aside.
Use a (non-stick) dutch-style pan, heat ...
ooker.
Rub meat with New Mexico Powdered Chile and Cumin.
Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or ...
ooking, put the pasillas and new mexico chiles into a small saucepan
Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; ...
Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a ...
hiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and
Place New Mexico chiles in a heat-proof
owder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon
In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
ook 15 minutes.
Add New Mexico chili powder, cumin, coriander, tomato
ot, add dried ancho and New Mexico chilies and toast over high
br>Stir in Ancho and New Mexico powders and cook for 1
ear the stems off the New Mexico and ancho chiles, then open
et aside.
Take the New Mexico chilies (or use dried California