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Family and Friends is my everyday journal. Captain's Log is where I pontificate on religion and politics.

Tuesday, October 06, 2020

WC 100720

Today's topic is recipes from city/state/country

New Mexico has a state question, if you visit here you'll need to be able to answer it. The question is: Red or Green? That's red or green chile.

Enchiladas can be vegan, vegetarian, have beef, chicken, or pork using either green or red chile. Most people prefer red for enchiladas.

Restaurants also serve burritos smothered in chile sauce, or stuffed sopapillas done the same way.

We have hand held burritos as well. Mostly today they are breakfast burritos. Eggs, potatoes, chile, ham or bacon or sausage wrapped in a flour tortilla. 

Tacos, tamales, pasole, menudo are also favorites of Mexican restaurants. Usually they have pinto beans, Spanish rice (rice mixed with tomato sauce and chile.)

Fajitas came by way of San Antonio, TX, but is a favorite here. Cooked on cast iron skillets, beef, chicken, shrimp or pork sizzled with onions, bell peppers in fajita seasoning. Small flour tortillas are provided to wrap some of the meat and vegetables, with guacamole, sour cream, and Pico de Gallo. Makes for three or four mouth watering soft tacos. 

If you come here and eat in any of our restaurants many dishes, not just New Mexican or Mexican will have chile in it. One of our favorite ways of eating green chile is putting it on hamburgers. We have contests for who offers the best green chile cheeseburgers. 

We have green chile in just about everything. From tartar sauce, ranch dressing, cheese sauce, jams, jellies, candy and I love a green chile cheese bagels offered in a grocery store. 

If you don't like spicy hot food you can get green chile in mild, medium, hot or fire eater levels of capsaicin.

New Mexico also enjoys standard American foods.

I love a good meatloaf, chicken fried steak or chicken fried chicken with mashed potatoes and cream gravy. 

Here are some recipes picked up in bachelor days.

1. Cream cheese and chopped ripe olives. Take Philadelphia cream cheese and a can of chopped ripe olives. Mix together, chill and use it as sandwich spread, or on crackers.

2. Cream cheese, sour cream and diced green chile. Mix together makes a fantastic salsa.

3. Simple margarita. Get a quart of limeade, a quart of lemonade. Mix and add one bottle of tequila, salt glass and pour over ice. Most margarita mixes are 80% corn syrup. 

5. Sloppy joe's. Brown one pound ground sirloin, add chopped onions, diced bell pepper, or diced green chile. Smother in mesquite barbecue sauce.

6. One box angel food cake, one can chopped pineapple, mix, bake as directed on box. Optional add coconut. 

7. Cook a pound of ground beef, stir in green chile. Put in casserole dish, place a bag of frozen tater tots on top of beef, pour one can golden mushroom soup and one can cream of celery soup on top of tater tots. Microwave for 20 minutes. 



Judy said...

You had me at chilis. Got some great ideas here (and love the margarita hack... so trying that!!) My post is here if you want to stop by: http://jhthomas.blogspot.com/2020/10/wednesday-weekly-blogging-challenge.html

P M Prescott said...

Glad you like chile and margaritas, Judy.

Wendi Zwaduk and Megan Slayer said...

I'm not wild about chilis, but these all sounds so good. Thanks for the suggestions! Yum!

Lydia said...

I love Mexican food. Yum!

I don't drink alcohol, but virgin margaritas are good, too. :)

Thanks for stopping by earlier.

Tena Stetler said...

Oh I love Mexican food!! Chili's red or green, I'll take either. Thanks for sharing. Here's mine. We were just through New Mexico a few weeks ago. Stopped at a little restaurant had great food. https://www.tenastetler.com/recipes-from-my-city-state-country-lsrs-wednesday-weekly-blogging-challenge/

P M Prescott said...

Megan, chile is an acquired taste, most get introduced to it at the hot end which can make the novice wary. You have to build up to the hot.

P M Prescott said...

Lydia, since I've been forced onto insulin I'm leaving all alcohol alone. Unfortunately juices too.

P M Prescott said...

Tena, I haven't tried chile from Colorado yet, but I got my first taste of hot green chile stew in Pueblo when I was nine years old. It was -30 and when we walked out of the diner it sure helped keep me warm.

Marianne Arkins said...

YES YES YES ... honestly, the thing I miss most about living in Colorado is my green chile! I used to get a smothered breakfast burrito at breakfast, a bowl of green chile and pork chunks with fresh tortillas at lunch, and I could buy fresh roasted chiles right in front of Cub Foods every weekend.

And, yeah, of course margaritas... because tequila.

P M Prescott said...

Marianne, you know the hardship of moving away and having a craving for green chile. Do you have a way of getting some shipped to you?

Marianne Arkins said...

My husband is taking a trip out there in a bit ... I'm hoping he'll be able to bring some back with him. Even finding actual fresh chiles out here is hard, so I haven't been able to make my own. New England has only just learned about Mexican and TexMex food so finding GOOD versions is so hard. I do miss the west ...

P M Prescott said...

Tell him to stock up on Rotel. It's green Chile and tomatoes in water. Great for Con Queso, stew and making salsa.

Livia Rachelle said...

Oh, I bet NM has great food, I love Mexican and Texmex. I can't wait to go back, I think we stopped at a taco place when we did our western road trip.

I'm going to have to bookmark these, some of those recipes look amazing.

P M Prescott said...

Thanks, Livia, eat to your hearts content.

Tanith Davenport said...

These sound amazing - I haven't had chile in a while.

P M Prescott said...

Tanith, that's too long. Get you chile fix soon.