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Easy and Wonderful Recipes of the Southwest
THE FRUIT BASKET ABQ'S RECIPES
RED CHILE SAUCE (CHILE PODS)
Using The Fruit Basket red chile pods, first remove the stems and seeds. Soak the pods in water or simmer on the stove for about 10 minutes. Place the chile in a blender with ¼ cup water and puree until smooth. Cloves of garlic can be added if desired. Add more water as needed for the consistency you want. Use 6 to 8 pods at a time. This will make the puree smoother and easier to work with. In a pan, add water or bouillon to desired thickness, add salt, Mexican Oregano, and cumin to taste, simmer 20 minutes. Meat can be added. Red chile sauce can be used with burritos, eggs, potatoes, beans, and to marinate meats and poultry. Add to any vegetarian dish for a rich, New Mexican flavor!
RED CHILE SAUCE (CHILE POWDER)
- Heat 1 tbsp. of fat in a saucepan over medium-low heat. Once hot add 2Tbsp. flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
- Add 1/4 Cup of The Fruit Basket Red Chile Powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don’t go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
- Slowly add 2 Cups of Water or Broth, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
- Add 1/4 tsp. Garlic Powder, " " Onion Powder, Mexican Oregano, salt, a pinch of cumin powder and 1/2 tsp. of white/ apple cider vinegar
- Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the sauce gets too thick, add a little more liquid – 1 Tbsp. at a time – to get the consistency you want.
- Taste. If the sauce is too hot or bitter, add a little bit of sugar.
- If you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.
COOKED POSOLE / HOMINY
SERVING SIZE 6-8 People
- Add 1lb of The Fruit Basket Posole, add 6 dried New Mexican red chile pods, stemmed and seeded, 1 to 1½ pounds pork, and 6 quarts of water and simmer together for about 1 hour.
- Stir in 2 medium onions, chopped, 6 to 10 garlic cloves, minced and 1 tablespoon of salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take at least 1 more hour for dried posole to soften. Depending on the climate posole may take longer to cook and rehydrate the corn.
- Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods.
ROASTED ATOLE
- In a mixing bowl add 1 Cup of The Fruit Basket Roasted Atole
- Gradually add 1/4 Cup of water and mix continuously
- Place a pot on the stove at medium-low heat, add 1 Cup of Water and 1 Cup of Milk
- Add 1 Cinnamon Stick and 2 Whole Cloves
- Let Mixture simmer for 5 mins
- Remove Cinnamon Stick and Cloves, Optional to add 2 tbsp of Sugar or Salt for extra flavor
- Gradually add the atole paste to the pot and whisk continuously
- Cook on low heat for 5-7 minutes
- Transfer Atole to serving bowls and enjoy!
FRITO PIE 4-6 SERVINGS
2-3 cups corn chips, 1 medium onion (diced), 1 lb. cooked ground meat or turkey, 1-1/2 cups red chile sauce, and 1 cup grated cheddar cheese. In a greased casserole dish, layer all ingredients starting with the chips, then the meat, onion if desired, and the sauce. Repeat and top off with cheese. Bake at 350 for 30 minutes.
EASY ENCHILADAS
Using The Fruit Basket red chile pods, first remove the stems and seeds. Soak the pods in water or simmer on the stove for about 10 minutes. Place the chile in a blender with ¼ cup water and puree until smooth. Cloves of garlic can be added if desired. Add more water as needed for the consistency you want. Use 6 to 8 pods at a time. This will make the puree smoother and easier to work with. In a pan, add water or bouillon to desired thickness, add salt, Mexican oregano, and cumin to taste, simmer 20 minutes. Meat can be added.