new mexico

Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.

Carne Adovada (New Mexico-Style Pork With Red Chilies) Recipe

whole dried pasilla chilies, seeds and stems removed

(32 ounces) homemade chicken stock

raisins

orange juice

chipotle chilies canned in adobo

white vinegar

Asian fish sauce

pork shoulder,

vegetable oil

medium onions, thinly sliced (about 2 cups)

garlic, minced (about 2 tablespoons)

oregano

cumin

bay leaves

Kosher salt

Corn tortillas, cilantro, diced onions, lime wedges, and queso fresco

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke.  Add chicken stock, raisins, orange juice concentrate, chipotles in adobo, white vinegar, and fish sauce. Bring to a boil over high heat, reduce to a bare simmer, and let cook until chilies are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside.

Carefully pat pork dry with paper towels or a clean kitchen towel. Heat vegetable oil in a large heavy-bottomed Dutch oven over high heat until smoking. Add pork all at once and spread evenly over bottom surface (it's ok if not all the pork is touching the bottom or if the pan is crowded. Cook without moving until bottom surface is well browned, about 8 minutes. Transfer pork to a cutting board and set aside. Add onions and garlic to Dutch oven and cook, stirring frequently, until onions and garlic are softened and beginning to brown, about 10 minutes. Add oregano and cumin and cook, stirring constantly, until fragrant, about 30 seconds.

Add chili mixture to Dutch oven and stir to scrape up any browned bits from the bottom. Dice pork into 2-inch chunks, then return to Dutch oven. Add bay leaves. Bring to a boil then reduce to a bare simmer. Cover, leaving lid slightly ajar, and cook, stirring occasionally until pork chunks break apart when you apply pressure with a spoon, about 2 hours.

Sauce should be thick, with an almost ketchup-like consistency. If too thin, increase heat to a light simmer and cook, stirring frequently, until reduced to the desired consistency. Season to taste with salt.

Serve pork with corn tortillas, cilantro, diced onions, lime wedges, and queso fresco. Pork can be stored in a sealed container in the fridge for up to 5 days.

Bring a taste of New Mexico to your table with this traditional Hatch green chile sauce!  It's incredible on burritos and enchiladas, smothered on eggs or over meat and potatoes at lunch or dinner.

Traditional Hatch Green Chile Sauce

olive oil

onion

garlic (minced)

Tbsp all purpose flour

C Hatch chiles (roasted, peeled and chopped)

tsp cumin

ground pepper (or more, to taste)

chicken stock

In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.

Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.

Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth.  Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.

Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate &amp; use within 3-4 days or ladle into jars/freezer bags and freeze for later use.

Dirty Rice with Clams recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Dirty Rice with Clams

littleneck clams

Colorado, New Mexico or guajillo chiles (stemmed and seeded)

tomatoes

garlic cloves

salt (divided,

olive oil (divided)

unsalted butter

white onion

red bell pepper

leeks

carrots

beer

water

Mahatma® Rice white rice (or jasmine white rice)

parsley

Rinse and scrub the clams under a thin stream of cold water. Discard any that are open or broken. Drain well.

Place the chiles, tomatoes and garlic cloves in a medium saucepan, cover with water and bring to a boil over medium high heat. Cook for 10 to 12 minutes, until the chiles have plumped and rehydrated and the garlic and tomatoes are fully cooked, soft and mushy, but not falling apart. Using a slotted spoon, transfer the tomatoes, chiles and garlic to a blender, along with 1 cup of the cooking liquid, and allow to cool slightly. Add the cumin, oregano and 1 teaspoon salt. Puree until completely smooth. Set aside.

Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large wide casserole or lidded sauté pan. When the butter begins to foam add the onion, bell pepper, leek and carrot, and cook, stirring often, for about 5 to 6 minutes, until the vegetables have fully softened and begun to lightly brown along the edges. Stir in the wine or beer and 1/2 teaspoon salt, and simmer until the wine or beer has just about evaporated, about 4 to 5 minutes. The vegetables should be quite soft and moist but not wet.

Pour the tomato puree over the vegetables, bring to a boil and add all the clams. Cover the pot, reduce the heat to medium and cook for 7 to 8 minutes, until the shells open. Turn off heat and leave undisturbed for 5 more minutes. Uncover and, using a slotted spoon or tongs, remove all the clams and place in a bowl. Transfer the sauce and vegetables to a bowl or a large heatproof measuring cup and wipe the casserole or sauté pan clean. Add enough water or broth to the sauce to measure 5 cups.

Remove about 3 dozen clams from the shells and discard the shells.

Heat the remaining 3 tablespoons olive oil over medium-high heat in the casserole or sauté pan until hot but not smoking. Add the rice and cook, stirring often, until it crackles, becomes milky white, and feels heavier as you stir it, about 3 to 4 minutes. Don’t let it brown. Stir in the reserved sauce and veggies and the remaining teaspoon salt. Stir well, add all the clams, both shelled and those still in their shells, bring back to a boil, cover and reduce heat to low. Cook for 15 minutes, until most of the liquid has evaporated and the rice has cooked. Taste the rice, and if it seems a bit too dente or not fully cooked and all of the liquid has almost evaporated, add another 1/4 to 1/2 cup water or broth, scrape the bottom, cover and cook for a few more minutes.

When ready to serve fluff with a fork, garnish with fresh parsley or cilantro or both and dig in.

New Mexico is a beautiful place and these sopapillas paired with honey are inspired by the ones from the Southwest.

Sopapillas Recipe

all-purpose flour

baking powder

sugar

salt

honey

milk

peanut oil

In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk.

Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.

To Make the Dough:

I know frying this is a bit of a bummer but I’ll say that with these it’s needed and worth it.  In a cast iron skillet (or medium pot), add enough oil so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees. (Right before we fry them off, we’ll heat it up even further.)

Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface.

Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesn’t have to be a perfect square either, just do your best.) Cut the sopapillas into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.

Before you fry them up, be sure to get your honey ready. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F.

Drop the sopapillas in the hot oil, frying two to three at a time, for about a minute, flipping them over at the halfway point. (If they don’t puff up, they’ll still be tasty! But it may mean the dough isn’t rolled thin enough.)

They should be lightly golden brown—not too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.

These taste best straight from the fryer to a plate to being consumed but if you want, you can keep the sopapillas warm in an 200 degree pre-heated oven while you fry up the rest.

Serve them alongside some honey and apricot preserves.

To Fry the Sopapillas:

its an easy recipe. But I wasn't too pleased with them. Will try again

I have not tried this recipe yet, but I can't wait. My last attempt (as of tonight) totally flopped! Thank you for the tips. I like the idea of using the milk and honey in place of shortening.  I think the shortening made the dough denser and I also think I rolled the dough too thick.  Thank you for this awesome alternative. I will let you know how my next attempt with this recipe turns out.

I was studying in Eastern Colorado at Phillips university years ago and after a night of drinking with friends, we would stop in a small family cafe to order sopapillas e leche. We would dunk them in the milk, SOOO Good! after returning to the East coast every time i inquire about SOPAPILLAS at "authentic Mexican Restaurants" the only thing I get is a strange look with a definite no. So, thanks for the recipe, now I can make them at home. (If people know about Beignets, how did they miss out on Sopapillas?) This recipe is the closest to those in the cafe.
Gracias

I’m from NM and curious to try recipe.  Dough didn’t rise.  It stayed small not stretchy, no puffy.

Very strange dough. Almost like it didn’t want to stretch out.

This recipe was the worst one I tried, I think there is a mis-typo, the baking soda was too strong and they were thick like bread like even after being thinned out by the roller. All the other recipes I coke across it says 1tsp of baking soda, not 1 tablespoon.

Wow  these came out delicious. I didn’t use whole milk cause I didn’t have it. So I substituted with half and half. My family was in love with the taste and how soft these came out. Thank you for sharing

I’m born and raise in Santa Fe! My grandma would make sopapillas often and were the best every time. Made this recipe and it was perfect! It took me back to when I was a kid! I’ll definitely keep this recipe for life! With honey is the best to have if craving some sweet!

Thank you for the recipe yes it's authentic and delicious!! My husband said Gracias!! Tastes like his grandmas sopapillas ❤️

I used to live in NM and really miss living there.  Love Española!! Next time you go, try Chama train ride in the Autumn.
Anyway you can put anything inside the sopapilla. My fave is shredded chicken red chile &amp; cheese on a cold snowy day yum!

I save extra dough from making rolls/bread.  Make a double recipe if needed.   Delicious

Top 4 new mexico recipes from across the web

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Top Tags

Carne Adovada (New Mexico-Style Por...

Traditional Hatch Green Chile Sauce

Dirty Rice with Clams

Sopapillas Recipe

Top 4 new mexico recipes from across the web

The most viewed new mexico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carne Adovada (New Mexico-Style Por...

Traditional Hatch Green Chile Sauce

Dirty Rice with Clams

Sopapillas Recipe

The most viewed new mexico recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine