Green Chile Beef and Rice Enchiladas

Cuisine originating from New Mexico

Dried ruddy New Mexico chile peppers

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.^{[ane] [2] [3]}

This cuisine had adaptations and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Espana and the Spanish Empire, also from French, Italian, Portuguese, and other Mediterranean cuisine, along with early European bed and breakfasts and cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Road 66 American diner, Mexican-American cuisine, fast food restaurants, and global cuisine.^{[4] [1] [five]}

Even so, New Mexican cuisine developed in fairly isolated circumstances, which has immune it to maintain its indigenous, Spanish, Mexican and Latin identity, and is therefore not like any other Latin nutrient originating in the contiguous United States.^{[6] : 109 [seven] [8]}

It tin exist easily distinguished from other Latino, Mexican and American cuisines, due to its emphasis on New Mexican spices, herbs, and flavors; particularly red and light-green New Mexico chile peppers,^{[nine] [ten] [11] [12]} anise (used in biscochitos),^[13] and piñon (used as a snack or in desserts).^[14]

Information technology is also identifiable by the presence of foods and dishes that originate in New Mexico, such as Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne seca (a thinly sliced variant of jerky), light-green republic of chile burgers, posole (a hominy dish), slow-cooked frijoles (beans, typically pinto beans), calabacitas (a sautéed zucchini and summertime squash dish), and carne adovada (pork marinated in ruddy republic of chile).^{[15] [xvi] [17]}

History [edit]

Traditional horno outdoor oven

Prior to the establishment of New Mexico's electric current boundaries, Santa Atomic number 26 de Nuevo México's state merits encompassed the Pueblo peoples and besides oversaw the state of the Chiricahua, Comanche, Mescalero, and Navajo.

The Spaniards brought their cuisine which mingled with the ethnic. They introduced wheat, rice, beef, mutton/lamb, amongst other foods and flavors, to the native corn, chile, beans, squash, and other indigenous ingredients.^{[half dozen] : 110–116}

During this early development menses the horno, an outdoor beehive-shaped globe oven, became ubiquitous in Pueblo and Hispano communities.^[18] This distinct history, combined with the local terrain and climate, has resulted in significant differences between the cuisine of New United mexican states and somewhat similar styles in Northern Mexico, and other Southwestern US states such as California, Arizona, and Texas.^{[half-dozen] [8]}

New Mexico's population includes Native Americans who have worked the state thousands of years, including the farms of the Bequeathed Pueblo peoples likewise equally the modernistic extant Pueblo, Navajo and Apache. The Hispano explorers included farmers and ranchers as they arrived during the Spanish era in the 16th century, well into the Mexican era which ended in the 19th century.

Americans traded and settled after the Civil State of war, today groups from Asian and communities accept come up to New Mexico.^{[19] [xx]}

When New Mexicans refer to chile they are talking near pungent pods, or sauce made from those pods, not the batter of spices, meat or beans known as Texas chili con carne.^{[ citation needed ]} While the chile pod is sometimes spelled chili outside of New Mexico, The states Senator Pete Domenici of New Mexico fabricated this state's spelling official as chile, by inbound it into the Congressional Record.^{[21] : 61}

One of the beginning authors to publish a cookbook describing traditional New Mexican cuisine was educator and writer Fabiola Cabeza de Baca Gilbert, who published Celebrated Cookery in 1931.^[22] Her work helped introduce cooking with chiles to the U.s. more broadly.^[23]

Ingredients [edit]

Chile [edit]

Republic of chile ristras ripening from green to cerise

Hatch, New Mexico green chiles

New Mexico chile is the defining ingredient of New Mexican food. Republic of chile is New Mexico'south largest agricultural crop.^[24] Inside New Mexico, light-green chile is also pop in non-New Mexican cuisines including Mexican-style food and American food like cheeseburgers, french fries, bagels, and pizza.^[25]

The New Mexico official Country Question is "Ruddy or green?"^[26] This refers to the option of cerise or green chile with an entrée. "Christmas," a relatively new tradition originating in the 1980s,^[27] is a request for both (one side covered with greenish, the other with ruby-red).^[28] New Mexico red and green republic of chile have such a rich and distinctive season that traditional preparations crave few boosted flavoring ingredients. The essence of New Mexico chile preparation is its simplicity.^[29]

The New Mexico green chile is a multifariousness of the chile pepper, Capsicum annuum, and was developed as a recognizable strain in New Mexico by the late nineteenth century. Information technology is available today in several distinct and selectively-cultivated strains chosen cultivars.

The republic of chile pepper is grown in the country's very high altitude (4,000–8,000 ft) and dry, hot climate. Much like grapes for wine, these growing conditions contribute, along with genetics, to giving New Mexico green chile its distinctive deep green color, texture, and flavor.

The climate of New United mexican states tends to increase the capsaicin levels in the republic of chile pod compared to pods grown in other regions. This results in the possibility of hotter varieties. New Mexico dark-green chiles tin can range from mild to extremely hot.^[30]

At harvest time (August through the middle of Oct) green chile is typically roasted, peeled and frozen for the year ahead. Republic of chile is such a staple in New Mexico that many national restaurant chains offering New Mexico republic of chile at their New Mexico locations.^[25]

New United mexican states red chile is simply the fully ripened greenish chile pepper. As information technology ripens, it first turns orange and then quickly turns red. As it does so, the skin thickens and fuses to the inner fruit or "meat" of the pepper. This means that, for the red pepper to be enjoyable, it must first be stale then blended into a puree. The puree tin be fabricated using full red republic of chile pods or carmine chile powder (which is fabricated by finely grinding the dried pod).

The purée is not edible until cooked as red chile sauce. This is made by cooking the puree with garlic, salt—and occasionally oregano—and has the consistency of tomato soup. Discerning native New Mexicans prefer lord's day-dried over oven-stale cherry chile, as the oven-drying process gives it a non-traditional smoky flavor and a nighttime maroon color.

Cerise chile peppers are traditionally sun-dried in bundles called ristras , which are a mutual decorative sight on porches and in homes and businesses throughout the Southwest.^[31] The procedure of creating the ristra is highly labor-intensive, so in recent decades information technology has become a predominantly decorative item.

The bulk of New United mexican states republic of chile is grown in the Hatch Valley in the south of the state, in and around the hamlet of Hatch. It is too grown forth the entire Rio Grande Valley, and Chimayo in the northward is also well known for its chile.^{[32] : 15–46}

Piñon [edit]

Typical New Mexico street scene with a truck (in this case a van) selling piñon nuts

Piñones, or piñon nuts, are a traditional nutrient of Native Americans and Hispanos in New United mexican states that is harvested from the ubiquitous piñon pine tree.^[33] The state of New Mexico protects the use of the word piñon for employ with pine nuts from certain species of indigenous New Mexican pines.^[fourteen] The harvest doesn't more often than not arrive in total force until subsequently New Mexico's starting time freeze of the winter.^[34]

Other ingredients [edit]

Wheat flour tortillas are more prevalent in New Mexico cuisine equally a table breadstuff than corn tortillas.^{[35] : 131–133} However, corn tortillas, corn tortilla chips, and masa are the foundations of many traditional New Mexico dishes, and sometimes fabricated of blueish corn.^[36] Common traditional dishes include enchiladas, tacos, posole, tamales, and sopaipillas and honey served with the meal.

Corn (maize) remains a staple grain, the yellow sweet corn variety is nearly common in New Mexico, though white is sometimes used, and blueish and red flintstone corn varieties are used for specialties like atole and bluish-corn tortilla fries. Kernel corn and corn on the cob are frequent side dishes, every bit in the American South.

Corn is not a frequent component of New United mexican states salsa or pico de gallo, and is usually a separate side dish in and of itself.

Anise is common in some desserts, especially the state cookie, the bizcochito.

Cilantro, a pungent light-green herb (too called Mexican or Chinese parsley, the seeds of which are known as coriander) used fresh in salsas, and as a topping for virtually any dish; non common in traditional New Mexican cuisine, only one of the defining tastes of Santa Fe style.

Cumin, the quintessential "Mexican nutrient" spice, is used very differently in New Mexican food, ordinarily reserved for spicing basis beefiness and sometimes other meats for burritos, tacos, and nachos. Information technology is not used to flavor cerise and light-green chile sauces. Oregano is a sparingly used but common herb in traditional New Mexican dishes.

The early on Spanish Colonies along the Rio Grande River in New Mexico used safflower equally a substitute for saffron in traditional recipes. An heirloom multifariousness originating from Corrales, New Mexico, called "Corrales Azafran" is withal cultivated and used as a saffron substitute in New Mexican cuisine.^{[37] [38]}

Foods and dishes [edit]

• Albóndigas (meatball soup)—traditionally made with beef broth, ground pork or beefiness, vegetables and rice. Also known as sopa de albóndigas . Albóndigas is the term for the dish as well every bit the meatball itself.^{[39] : 184–186}
• Arroz dulce —sweet rice pudding, a traditional Northern New Mexican dessert, primarily popular in traditional homes, and rarely found in restaurants. Rice is generally cooked in milk and water. So, simmered with sugar and raisins, garnished with cinnamon, and served hot.
• Atole —a thick, hot gruel made from bluish corn meal in New Mexico.
• Biscochito —anise-flavored cookie sprinkled with cinnamon sugar, traditionally made with lard.^[7] It was adult by residents of New United mexican states over the centuries from the starting time Spanish colonists of what was so known as Santa Fe de Nuevo México. Although biscochitos may sometimes be constitute at any fourth dimension of year, they are a traditional Christmas cookie.^{[half dozen] : 111–112}
• Burrito —the New United mexican states burrito is a white-flour tortilla with fillings of meat, such as pork carnitas, chicken, footing or shredded beef or carne adovada, refried pinto beans, or both meat and beans, along with cerise or light-green chile.^[40]
  • Breakfast burrito—a breakfast version of the above, typically including scrambled eggs, potatoes, red or green chile, cheese (normally Cheddar), and sometimes bacon; originated in New Mexico.

• Calabacitas: Chopped summer squash with onions, garlic, yellowish corn, dark-green chile, sauteed in oil.^[seven]
• Caldillo—a thin, dark-green or red chile stew or soup of meat (usually beefiness, often pork or a mixture), potatoes, and chiles. Sometimes chosen caldito , specially every bit a side dish. Both terms are atomic forms of the Spanish word, caldo , for soup.^[41]
• Capirotada —a staff of life-pudding dessert, traditionally fabricated during Lent festivities. Capirotada is fabricated of toasted bread crumbs or fried slices of birote or bolillo staff of life, then soaked in a syrup made of melted carbohydrate, or piloncillo, and cinnamon. It unremarkably contains raisins, and maybe other fruits and nut bits. Finely grated cheese may exist added when it'southward still hot from the oven, so that it melts. Served warm or cold.^{[39] : 354–355}
• Carne adovada —cubes of pork that take been marinated and irksome cooked in cherry chile sauce, garlic and oregano.^[7]
• Carne asada —roasted or baked meat (frequently flank steak), marinated.^[vii]
• Carne seca —literally translated to "dried meat", in New Mexican cuisine refers to a unique style of thinly sliced jerky which has a cracker or irish potato chip-like texture.^[17]
• Carnitas—grilled or broiled cubes of pork, traditionally smothered with red or light-green chile sauce and served every bit and entree.
• Chalupa —originating in California-style Mexican cuisine, a corn tortilla fried into a bowl shape and filled with shredded chicken or other meat or beans, and unremarkably topped with guacamole and salsa.^{[39] : 125–126} (another vegetable-laden version called taco salads; compare with tostadas.)
• Chicharrones —deep-fried pieces of pork trimmings unremarkably including a layer of meat.
• Chile con queso —chile and melted cheese mixed together into a dip.^[42]
• Chiles rellenos —whole green chiles stuffed with cheese, dipped in egg concoction, and fried.^[43] This dish varies from other Mexican-style cuisines in that it uses the New Mexican chile, rather than a poblano pepper.
• Chile sauce—sauce fabricated from red or green chiles commonly served hot. Green chile is made with chopped, roasted fresh or frozen light-green chiles, while red chile is made from stale, roasted and pulverized ripe (red) chiles.^[40]

Republic of chile is one of the most definitive differences between New Mexican and other Mexican and Mexican-American cuisines (which often brand a dissimilar dark-green chile sauce from tomatillos).

New Mexican cuisine uses chile sauce equally taco sauce, enchilada sauce, burrito sauce, etc. (though whatsoever given meal may use both red and greenish varieties for dissimilar dishes). A thicker version of light-green republic of chile with onions and other additions is called green republic of chile stew and is popular in Albuquerque-style New Mexican food.^[7]

The greenish republic of chile sauce is can sometimes be hotter than its ruddy counterpart, though this depends entirely on the republic of chile varieties used.

• Chimichanga —a small, deep-fried meat and (usually) bean wheat-tortilla burrito, likewise containing (or smothered with) chile sauce and cheese; popularized by the Allsup's convenience store chain with a serial of humorous commercials in the 1980s with aboveboard footage of people attempting and failing to pronounce the proper noun correctly.

Chimichangas, like flautas and taquitos, are a fast-food accommodation of traditional dishes in a form that can be stored frozen and so chop-chop fried as needed; they are besides rigid and hands manus-held, and thus piece of cake to eat by people while walking or driving.

• Chorizo —a spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped course as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.^[7]
• Empanadita (small empanada)—a viscous or turnover filled with sweetness pumpkin, fruit, or minced meat, spices and basics.^[7]

Stacked-style blue-corn chicken enchiladas smothered in red republic of chile sauce with posole and pinto beans

• Enchiladas —corn tortillas filled with chicken, meat or cheese. They are either rolled, or stacked, and covered with republic of chile sauce and cheese.^{[39] : 216–220 [6] : 109}
• Enchiladas montandas , or stacked enchilada—unremarkably covered with either crimson or green republic of chile sauce, and optionally topped with a fried egg.^[17] These stacked enchiladas are also mutual with bluish-corn tortillas.
• Fish—being landlocked, New Mexico has no native seafood tradition, only freshwater fish are not uncommon entrees, especially trout. Crayfish are found in New United mexican states.^[44] In the southeast of the state, crayfish tails are also consumed, equally in Texas and Louisiana. While the native population made use of freshwater shellfish since prehistoric times,^{[ dubious – discuss ]} they are not common in modernistic New Mexico cuisine, though information technology has adapted diverse seafood items (e.g., shrimp tacos are mutual in restaurants).
• Flan —a caramel custard.
• Flauta —a small, tightly rolled, fried corn tortilla filled with footing beef, chicken, pork or turkey and served topped with guacamole and sour cream. Compare chimichanga and taquito.^[45]
• Frijoles (whole pinto beans)—along with Spanish rice, frijoles are the standard side served with whatsoever entrée. Traditional New Mexico beans are cooked very simply with salt pork and garlic.^[46] Frijoles are often served whole in New Mexico, rather than as refried beans ( Frijoles refritos ).^[47]
• Frijoles refritos (refried beans)—whole cooked beans are fried in bacon fat and mashed until they turn into a thick paste. Too known equally simply refritos and frequently served with a topping of cheese.^[46]

• Frito pie—a Tex-Mex goulash, made of red chile sauce, sometimes with meat and or pinto beans, atop a bed of Fritos (or similar) corn chips, topped with cheese, usually topped with shredded lettuce, chopped tomato and onion.

Some five-and-dime stores make it by slicing open up a handbag of Frito's and calculation the rest of the ingredients.

Although a Texas invention, information technology has go popular in New Mexico, and typically uses New Mexican red chile in the state.^{[36] [48]}

• Green chile cheeseburger—widely considered the New-Mexican diversity of cheeseburger, it is a regular hamburger topped with melted cheese and either whole or chopped greenish republic of chile. The flavor is very distinctively New Mexican as opposed to other types of hamburgers, and is even offered in the region past major fast food bondage.^{[49] [50]}
• Green republic of chile cheese fries—a New Mexican variant to traditional cheese fries, fries served smothered with green chile sauce and topped with cheese.
• Dark-green chile stew—like to caldillo with the use of green republic of chile. Standard ingredients are coarsely-chopped greenish republic of chile, ground or cubed beefiness, ground or cubed pork, murphy, diced tomato plant, onion, garlic, and chicken or beef stock.^[7]
• Guacamole —the traditional New Mexico version is avocados smashed or composite with a very small amount of the following: finely chopped onion, tomato plant, garlic, salt and lemon juice.^[45]
• Huevos rancheros —fried eggs any fashion on corn tortillas, smothered with red or green republic of chile sauce, topped with shredded cheddar cheese, frequently served with potatoes or pinto beans. Flour tortillas on the side come standard.^[vii]
• Indian Fry Bread—a traditional thick flatbread of deep-fried dough, developed by the Navajo people subsequently the "Long Walk", when they were forcibly relocated to Bosque Redondo, New United mexican states. Served as a snack with honey or for making Navajo tacos. The New Mexico sopaipilla is a variant of this.
• Jalapeño —a small-scale, fat chile pepper, ranging from mild to painfully hot. In New Mexican food they are used chopped (fresh) in salsa and guacamole or as a topping (either pickled or fresh) for nachos.
• Natillas —soft custard-like dessert fabricated from egg whites, milk, white saccharide, vanilla, nutmeg, and cinnamon, cooked while whisking on a stove top and served either warm or cold.^{[21] : 115}
• Navajo taco—A taco fabricated with frybread, rather than a tortilla.
• Panocha —a pudding made from sprouted wheat flour and piloncillo. The sprouted-wheat flour is called "panocha flour", or simply "panocha", too.^{[39] : 26}
• Pastelitos (little pies)—a thin pie baked on apartment cookie sheet with dried fruit and spices, usually cutting into small squares.
• Pico de gallo (rooster'south beak)—a cold salsa with thick-chopped fresh chiles, tomatoes, onions and cilantro, without tomato-paste base as in commercial packaged salsas, never contains vinegar.^{[39] : 176}
• Posole —a thick stew fabricated with hominy and pork. Chicken in lieu of pork is a pop variation. It is simmered for hours with pork or chicken and and then combined with reddish or green chile^[vii] and other ingredients such every bit onion, garlic, and oregano. Native New Mexicans include off-cuts of pork (especially pork rinds and pigs feet) in the pork version. They as well adopt to use the un-popped hominy kernel, either blueish or white, which goes by the same name as the dish, "posole". The un-popped kernels are boiled separately from the other ingredients until the kernels popular revealing the hominy-like form. To New Mexicans, posole is i of the nearly important of Christmas traditions.^{[39] : 266–269} The Mexican spelling pozole is uncommon in New Mexico.
• Quelites —a traditional New Mexico side dish made with spinach sauteed in bacon fatty with onion, garlic, pinto beans, and crushed, red, New Mexico republic of chile flakes.^[51] Wild lamb's quarters were the original leafy green for this dish, only now it is extremely rare to notice quelites made with them.
• Quesadilla —a grilled cheese sandwich of sorts in which two flour tortillas, or one folded, are used instead of staff of life. It is oftentimes lightly oiled and toasted on a griddle to melt the cheese, then served with either salsa, pico de gallo, republic of chile, guacamole and sour cream, as an appetizer or entrée.

  

• Sopaipilla (or sopapilla)—a puffed fried quick bread with a flavor similar to Indian fry staff of life. The New Mexico version is very large. It is served as a standard tabular array bread at New Mexican restaurants with a squeeze bottle of honey or honey butter. Prior to the Nifty Depression in the 1930s, they were served with jelly or jam, and love was used equally a substitute and from then on became the traditional accessory. They tin can likewise become an entrée past stuffing them with savory ingredients such ground beef, shredded chicken, and refried beans.^{[39] : 127–131 [7]}
  • Stuffed sopapilla—a standard New Mexico entrée, stuffed with various fillings, covered with melted cheddar cheese, normally smothered with red or green chile sauce and topped with shredded iceberg lettuce and diced tomatoes. Fillings include pinto beans, basis beef, shredded beefiness, shredded chicken, potatoes, castilian rice, and carne adovada.
• Castilian rice: rice ( arroz ) with a tomato base and other ingredients, ordinarily a mild dish, simply may also exist made spicy. Traditional New Mexico versions are fabricated with long-grain rice, onion, and garlic. Rice may also be served in other fashions, and recipes vary.
• Salsa —an uncooked mixture of chiles/peppers, tomatoes, onions, frequently blended or mixed with tomato paste to produce a more sauce-similar texture than pico de gallo; usually contains lemon juice or vinegar in noticeable quantities.

The green-republic of chile variant usually is more often than not green chile and without tomatoes, though some varieties may apply some cooked tomatillos; the fashion does non use avocado (which is very mutual in California dark-green salsa).

The New Mexico and California styles share a typically big amount of cilantro added to the mix. The word but ways "sauce" in Spanish.

• Salsa picante , or picante sauce—a sparse, vinegary, piquant (thus its name) sauce of pureéd red peppers and tomatoes with spices, reminiscent of a combination of New United mexican states-style chile sauce and Louisiana-manner tabasco pepper sauce. (Note: American commercial nutrient producers accept appropriated the term to refer simply to spicy packaged salsa.)

Its place in Mexican, Tex-Mex and Californian nutrient, where it is extremely common, especially every bit a final condiment to add more than heat, has largely been supplanted by chile, particularly red chile, in New Mexican cuisine.

• Taco —a corn tortilla fried into a trough shape, information technology is filled with meats or beans, and fresh chopped lettuce, onions, tomatoes, and cheese.

The term tin can too refers to the soft, rolled flour-tortilla variety popularized by fast-food chains (a soft taco), and the flat, unfried corn style favored in United mexican states, but most corn tortillas for tacos are fried in New Mexican cuisine.

The unabridged taco is not fried (a Mexican style known as taco dorado ), simply the shell. Compare taquito , tostada .

• Tamal, Tamale (plural tamales )—meat rolled in cornmeal dough ( masa ), wrapped traditionally in corn husks (waxed paper is sometimes used for commercial versions), and steamed.

Although there are many delicious variations, the standard New Mexico tamal filling is shredded pork cooked in red chile sauce. New-Mexican tamales typically vary from other tamal styles in that red chile pulverization is typically blended into the masa.

• Taquito —a tightly rolled, deep-fried variant of the corn-tortilla taco, usually filled with beef or chicken; essentially the same as a Mexican taco dorado , but rolled into a tube shape rather than fried in wedge shape.

Sometimes misspelled "taquita". Compare chimichanga and flauta .

• Torta de huevo —a whipped-egg and wheat-flour pancake, typically topped with red chile, and ofttimes and it is then served with fideo (a vermicelli-fashion noodle), quelites (wild spinach), and beans.

Information technology is a traditional dish for Fridays during Lent; some New Mexican restaurants offering it as their Lenten special.

• Tortilla —a flatbread made predominantly either of unbleached white wheat flour or of cornmeal, with wheat flour tortillas the near common in ordinary use.^[36]

New Mexico-fashion flour tortillas are typically thicker and less chewy than those institute in Sonora, United mexican states.^{[35] : 133} Nevertheless, blue-corn tortillas are a quintessential New Mexico-fashion tortilla.^{[39] : 118–119}

• Tostada —a corn tortilla is deep fried flat until difficult and crispy and covered with refried beans, cheese, lettuce, and tomato, with additional toppings such as sour cream and guacamole also added.^[ane]

Restaurants [edit]

In that location have been several restaurants and eating house chains serving New Mexican cuisine.

• Blake'due south Lotaburger
• El Modelo
• Borderland Restaurant
• Garduño'southward
• Footling Anita's
• Mac's La Sierra
• Mac'south Steak in the Rough
• Owl Bar and Cafe
• Twisters
• Sadie's

See as well [edit]

• Ancient Pueblo peoples
• Apache people
• Cuisine of the Southwestern United states of america
• Hispanos of New Mexico
• Navajo people
• Listing of breweries in New Mexico
• New Mexican English language
• New Mexican Spanish
• New Mexico
• New Mexico chile
• New United mexican states music
• New Mexico vino
• Pueblo
• Puebloan people
• Pueblo music

References [edit]

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Source: https://en.wikipedia.org/wiki/New_Mexican_cuisine

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