Northern New Mexican Soul Food

Recipes by Juanita Sisneros  Photos by Bill Faulkner

Green Chili and Salmon Rellenos

Ingredients:

2 (14.75 oz) cans pink or red salmon
2 lbs. roasted green chili, peeled and chopped
½ cup flour
4 eggs, separated
2 cups cooking oil
Fresh garlic, to taste
Salt, to taste

Instructions:
  1. In a small bowl combine the chili, garlic and salt (taste for flavor and adjust accordingly), set aside.

  2. In a separate bowl clean salmon of any bones and skin and set aside.

  3. In a third bowl place the flour.

  4. Place a small amount of flour in your hand and add a small amount of chili (about a teaspoon). Add about ½ tablespoon of salmon and another teaspoon of chili. Sprinkle a pinch of flour and roll into a ball (should be about the size of a meatball).

  5. Place the salmon ball on a parchment paper lined pan and continue making the salmon balls until the chili and salmon are all gone.

  6.  In a large bowl beat the egg whites until stiff. Add the egg yolks and continue beating, adding 1 teaspoon of flour.

  7.  In a large skillet heat the oil until hot, but not smoking. (Grapeseed oil is a healthy option, it does not add taste to food and has a high smoking point)

  8.  Drop a salmon ball into the egg mixture and remove with a slotted spoon. Then, drop it into the hot oil and fry until golden brown, turning over with a fork.

  9.  Remove with a slotted spoon and place on a paper towel lined platter. Continue until all rellenos are fried.

Macaroni and Cheese

Ingredients:

12 oz. uncooked pasta (elbow, shell or small penne)
½ cup grated cheese 
2 (8 oz.) cans tomato sauce
6 cups water
Salt, to taste
Pepper, to taste

Instructions:
  1. In a large saucepan, bring the water to boil. Add salt and pasta to the boiling water and cook until al dente.

  2. Remove from heat and drain.

  3. Place pasta back in the saucepan and add tomato sauce and 1 ½ cups of water. Bring back to a boil.

  4. Add the cheese and simmer until cheese is melted and incorporated into the sauce.

  5. Add salt and pepper to taste.

  6. Remove from heat and place in a serving dish.

Natillas

Ingredients:

3 (12 oz.) cans evaporated milk
2 cups fresh milk
2 eggs, separated
1/3 cup flour
1 ½ tsp vanilla
Sugar, to taste

Instructions:
  1. In a large saucepan, on low heat, bring the evaporated milk to a boil. Stir continuously as it will burn easily.

  2. In large mixing bowl beat the egg whites until very stiff and set aside.

  3. In another mixing bowl beat the egg yolks, flour and fresh milk until well mixed.

  4. Add the egg yolk mixture to simmering the evaporated milk in a very slow constant stream so that milk does not stop simmering. Cook for about 10 minutes, stirring continuously.

  5. Remove from heat and add the vanilla.

  6. Drop egg whites in a tablespoon at a time on top of pudding and spoon hot pudding over them to cook.

  7. Pour into a serving dish and sprinkle with cinnamon.

Calabacitas

Ingredients:

4 to 5 squash (zucchini or a mixture of yellow and green)
1 onion, chopped
3 fresh ears of corn
1 green bell pepper
1 red bell pepper
Salt, to taste
Pepper, to taste

Instructions:
  1. Shuck the corn and cut it off of the cob.

  2. Heat the oil in a medium sauté pan and sauté the corn and all other ingredients.

  3. Add salt and pepper to taste. 

  4. Cook until squash is soft. 

Chili con Torta

Chili Sauce

Ingredients:

10 Red chili pods or 1 ½ cups of crushed red chili
Fresh garlic, crushed
1 tbsp oil
1 tbsp flour
Salt, to taste
Water

Instructions:
  1. Preheat oven to 250°

  2. If using pods, clean and remove stems and open chili pods by slicing down one side. 

  3. Place pods on a cookie sheet in a single layer. 

  4. Place in the oven and cook until heated through and fragrant. Watch carefully as chili burns very easily. 

  5. Remove from oven and allow to cool. 

  6. Place cooled pods in blender with enough water to cover. Blend until a smooth consistency is achieved. 

  7. If using crushed red chili, place in the blender with enough water to cover. Blend until a smooth consistency is achieved.

  8. In a sauce pan heat the oil and add the flour, stirring to make a roux. The roux should be a dark caramel color.

  9. Add the chili sauce, crushed garlic and salt to taste. 

  10. Simmer for 10 to 15 minutes. If the sauce is too thick, add water until the desired consistency is achieved. 


Torta

Ingredients:

4 eggs, separated
2 cups cooking oil
1 tsp flour

Instructions:
  1. In a large bowl beat the egg whites until stiff. Add the egg yolks and continue beating as you add the flour.

  2. In a large skillet heat the oil until hot, but not smoking. (Grapeseed oil is a healthy option, it does not add taste to food and has a high smoking point). 

  3. Drop in a tablespoon of egg mixture into the hot oil and fry until golden brown, turning over with a fork. 

  4. Remove with a slotted spoon and place on a paper towel lined platter. Continue the process until all the egg mixture is gone.

  5. Add the tortas into the chili sauce making sure they are all covered with sauce. 
Winter 2017

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