Tasting New Mexico: Recipes Celebrating One Hundred Years of Distinctive New Mexican Cooking by Cheryl Alters Jamison

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Notes about this book

  • Bloominanglophile on April 29, 2019

    Green Chili Sauce p. 26. This sauce is quite nice and cooks up quickly, provided you have a stash of frozen roasted green chilis in your freezer (thawed them in the ziplock bags in which they were frozen in warm water). I used chicken stock, but think this sauce would really benefit from pork stock (as well as some pork meat as recommended in the variations segment of this recipe). One could also use water or vegetable stock to make this vegetarian/vegan.

  • Bloominanglophile on May 02, 2015

    Huevos Rancheros p. 31. Well, I found a frozen red chile sauce product (from New Mexico) and decided to try it, first on the Stacked Red Enchiladas (p. 74), then the Huevos Rancheros. The sauce still isn't what I was looking for--no way around it, I must make it from scratch. Regardless, what I used made for a zippy, eye-opening breakfast. The Huevos Rancheros recipe is pretty much the same as the Stacked Red Enchiladas recipe, but what a difference an egg makes!

  • Bloominanglophile on September 01, 2013

    Stacked Red Enchiladas p. 74 A craving for good New Mexican food and a recent purchase of New Mexican ground red chili at my farmers market resulted in my first attempt at this iconic dish. I wasn't satisfied with the taste of my red chili sauce, which is really the cornerstone of this dish. Regardless, the rest of the recipe results in a satisfying stack of enchiladas when you can't actually enjoy them in Santa Fe. Don't feel you can't make this recipe because you don't have blue corn tortillas--yellow work just fine!

  • Bloominanglophile on September 01, 2013

    Red Chili Sauce from Ground Pods-p. 24 I am going ahead and adding notes before this book is indexed. This recipe is dependent on the quality of your ground dried red chili. For those who haven't had red chili sauce in a dish in New Mexico, I will warn you that chili powder is not a substitute!!! This needs ground up dried red chilis--no fillers! My powder fit this description (and came from New Mexico), and it still wasn't as good as the sauces I've had on my enchiladas in Santa Fe (specifically at The Shed). This recipe also took longer than 20 minutes to cook, and once reduced to the thickness I thought it should be, resulted in only 1 1/2-2 cups sauce--enough to make a 3-tortilla stack of enchiladas for 4 people. Next time I might grind my own dried chilis and see what difference in flavor I find.

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  • ISBN 10 0890135428
  • ISBN 13 9780890135426
  • Published Mar 01 2012
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Museum of New Mexico Press
  • Imprint Museum of New Mexico Press


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