Easy Chile Dip

l 16 oz. tub sour cream

1 Tsp Ristras de Santa Fe Red Chile Powder

Or Ristras de Santa Fe Red Chile Flakes

Or Ristras de Santa Fe Green Chile Powder

Or Ristras de Santa Fe Green Chile Flakes

1 Tsp. Garlic powder

½ Tsp. Cilantro

1/4 Tsp. Salt

Mix all ingredients thoroughly. Refrigerate one hour or overnight.

Serve with Potato Chips or Tortilla Chips

Chicken Tamale Pie

1 Onion chopped 1 Tsp. Ristras de Santa Fe Chile Powder

1 Green Bell Pepper chopped ½ Tsp. Salt

2 Tbsp. Butter 1 Pkg. Corn Chips crumbled

2 Cups Chicken, cooked Butter or margarine

And diced

1 Cup ripe olives, chopped 31/2 Cups stewed tomatoes

Saute onion and green pepper in butter or margarine. Stir in chicken, olives, tomatoes, chile powder and salt. Cook 10 minutes. Pour into 2 qt. casserole. Top with corn chips dot with butter or margarine. Bake at 350 degrees for 30 minutes. Serves 6.

Tostadas

8 Corn tortillas 1 Tsp. Salt

l Lb. lean ground beef 1/4 Tsp. Oregano

1 Medium onion, chopped ½ Head lettuce, chopped

l Garlic clove, minced 2 Tomatoes, chopped

Cooking oil 1 Cup grated cheddar cheese

1 Small can tomatoes, mashed Sour cream

2 Cups refried pinto beans Green or black olives

2 Tbsp. Ristras de Santa Fe Avocado slices

Green Chile Flakes

Brown the meat, onion and garlic in hot oil. Add the tomatoes, chile flakes, salt and oregano. Simmer 30 minutes, stirring occasionally. Fry the tortillas on both sides until crisp. Drain on paper towels. Place a tortilla on each plate and spread with some refried beans and then a layer of the meat mixture. Cover with chopped lettuce and tomato. Garnish as desired with grated cheese, avocado slices, olive and sour cream.

FYI

New Mexicans consume more chile per capita than any other state. From as early as late July until the first freeze, we pick the green chiles, roast them, peel them, chop them, freeze them, can them or dry them.

Red chile is harvested before the first hard freeze, usually between mid-September through the last week in October. They can be dried by spreading them on netting, laying them out on rooftops, or by tying them into Ristras. Ristras are made by tying three or four chiles together at the stems with string. These are then fastened in tiers one on top of the other, on a long cord.

Ristras can run from one to six feet in length and are usually hung on the southern exposure of a house to dry. Once they are dry the red pods are picked off the Ristra and used as needed.

Green Chile Flakes

CHILES RELLENOS

(Stuffed Chile)

8 green chile peppers roasted and peeled (do not remove stems)

8 strips 2 -1/2 x 2- 1/2 in. long

Jack or Longhorn cheese

Salt to taste

Make a slit in chile below stem just large enough to insert strip of cheese, roll in flour, then dip in the following batter,and fry in about 1 inch deep hot fat or until golden brown.

BATTER FOR CHILE RELLENOS

(Batido para Chiles Rellenos)

To ½ cup flour and enough pancake or ready mix biscuit flour to make 2/3 cup,
add 1 cup milk and 1 egg.
Beat until smooth.
Dip cheese-stuffed chiles in batter and deep fry until golden brown.

GUACAMOLE

(Avocado Salad)

2 avocados
2 teaspoons lemon juice
1 tomato, peeled and chopped
a few drops Tabasco sauce
1onion,chopped
Salt to taste
1 clove garlic, minced

Mash avocados with fork, add the rest of the ingredients.

Serve as a dip, or on lettuce as a salad.

 

 

 

Chile Colorado

9 Ristras de Santa Fe dried red chile pods - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water1 - Place chiles and 3 cups water into a medium stockpot, and bring to a boil.
Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a
blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
2 - Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
3 - Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking. Note: Makes 12 servings. Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.

For more recipes.

More…

Stacked Green Enchiladas
1 Tbsp. vegetable oil

2/3cup green chiles, chopped (Ristras de Santa Fe Green Chile Flakes may be substituted)
1/2cup green onions, minced
salt
1 Tbsp. parsley, minced
1Tbsp. cornstarch
1 clove garlic, minced
1cup milk
2 Tbsp. fresh coriander, minced (optional)
1 3/4cup Monterrey Jack cheese, grated
1 small green bell pepper, grated
8 corn tortillas
oil for frying
1/2 cup tomatillos, chopped fresh or canned
1/2 cup pinon nuts (pine nuts) lightly toastedIn a saucepan, saute onions and garlic in oil over medium heat until the onion softens. Stir in parsley, coriander, and grated green pepper. Then add tomatillos and green chiles. Simmer 8-10 min. Season to taste with salt and a little sugar to cut the tartness of the tomatillo. Dissolve cornstarch in milk and add to the pan. Cook slowly, stirring now and again, 10 more minutes. Remove from heat and stir in 1 cup of the cheese. Dip tortillas in hot fat until they soften, and stack them on a plate. Assemble enchiladas by placing on tortilla on a plate, topping with sauce and a sprinkle of nuts, the continuing until all are used. There should be more sauce over the top than between the layers, and finally a sprinkle of the rest of the cheese. Serve cut into wedges. Serves 4-6

Green Chile Fried Chicken 1 8oz. carton dairy sour cream
1/4 tsp. black pepper
1 2 1/2- to 3lb. cut up broiler-fryer chicken, skinned if desired
1/4 cup milk
3/4 cup all-purpose flour1 4oz. diced green chile peppers (Ristras de Santa Fe Green Chile Flakes may be substituted)
cooking oil
2 Tbsp. snipped fresh cilantro
Bottled hot pepper sauce
2 Tbsp. lime juice
Lime wedges (optional)
1 clove garlic, minced
3/4 tsp. ground cumin
1/2 tsp. salt
1. In a bowl combined sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag
occasionally.
2.Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat.
3. Add oil to a 12 inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium high until hot. Reduce heat. Carefully add chicken to the skillet. cook, uncovered, over med. heat for about 40 minutes. Turn occasionally to brown evenly. Can be served with hot pepper sauce and lime wedges. 4-6servings

The New Mexico State University and it’s Chile Pepper Institute has this to say regarding the  nutritional and vitamin value of CHILE.

Calcium
Importance: Builds and maintains bones and teeth; regulates heart rhythm; eases insomnia; helps regulate the passage of nutrients in & out of the cell walls; assists in normal blood clotting; helps maintain proper nerve and muscle function; lowers blood pressure; important to normal kidney function and in current medical research reduces the incidence of colon cancer, and reduces blood cholesterol levels.

Deficiency Symptoms: May result in arm and leg muscles spasms, softening of bones, back and leg cramps, brittle bones, rickets, poor growth, osteoporosis ( a deterioration of the bones), tooth decay, depression.

Iron
Importance: Its major function is to combine with protein and copper in making hemoglobin. Hemoglobin transports oxygen in the blood from the lungs to the tissues which need oxygen to maintain basic life functions.  Iron builds up the quality of the blood and increases resistance to stress and disease. It is also necessary for the formation of myoglobin which is found only in muscle tissue. Myoglobin supplies oxygen to muscle cells for use in the chemical reaction that results in muscle contraction. Iron also prevent fatigue and promotes good skin tone.

Deficiency Symptoms: May result in weakness, paleness of skin, constipation, anemia. For more information