Salmon Burgers with Hatch Chile Aioli

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Salmon Burgers with Hatch Chile Aioli are a healthy and delicious substitute for beef. The green chile aioli balances the salmon patties perfectly.

You can find the special ingredient for this recipe, Hatch Green Chile Salsa, here: https://buenofoods.com/product/hatch-salsa/

Our most premium green chile, grown in Hatch, New Mexico is the key ingredient of this salsa and it will make your taste buds rejoice. If you are a Hatch chile fan, you will love this salsa. It’s all about the Hatch green chile, pure and simple. The possibilities are endless for using this pillar of your pantry! You will rely on its flavor time after time to enhance dish after dish. Certified New Mexico grown and Certified Hatch grown.

SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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Servings
Six
Servings
Six
SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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Servings
Six
Servings
Six
Ingredients
Hatch Chile Aioli
Salmon Patties
Servings:
Units:
Instructions
Hatch Chile Aioli
  1. To medium mixing bowl, add salsa, mayonnaise, garlic and paprika. Stir to combine. Set aside.
Salmon Patty Preparation
  1. Combine salmon, onions, olive oil, red wine vinegar, bread crumbs, eggs, parsley and spices in bowl of stand mixer. Using paddle attachment, blend for 1 minute.
  2. Shape mixture into patties.
  3. In a large skillet, heat butter over medium heat.
  4. Place patties in heated skillet. Flatten with spatula. Cook patties for 2-3 minutes per side or until golden brown. Drain on paper towel.
  1. To serve, place lettuce and cucumber on pretzel buns. Top with salmon patties and a dollop of Hatch chile aioli.
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Hatch Chile Grits & Shrimp

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Hatch Chile Grits & Shrimp fuses traditional Southern fare with a taste of New Mexico for a delicious treat.

 

For that iconic taste of New Mexico, add Hatch Green Chile Salsa https://buenofoods.com/product/hatch-salsa/

Our most premium green chile, grown in Hatch, New Mexico is the key ingredient of this salsa and it will make your taste buds rejoice. If you are a Hatch chile fan, you will love this salsa. It’s all about the Hatch green chile, pure and simple. The possibilities are endless for using this pillar of your pantry! You will rely on its flavor time after time to enhance dish after dish. Certified New Mexico grown and Certified Hatch grown.

SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
Ingredients
Servings:
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Instructions
Grits Preparation
  1. In a large skillet, combine water, grits and salt.
  2. Bring to a boil. Stir. Cover and simmer over low heat for 20-30 minutes, stirring occasionally.
  3. If grits become sticky, add additional water.
  4. Fold in salsa, butter and half and half.
  5. Simmer over low heat for 5-10 minutes. Remove from heat.
  6. Stir in shredded cheese. Cover and set aside.
Shrimp Preparation
  1. Season shrimp with salt and black pepper to taste.
  2. In a large skillet, heat butter over medium-high heat.
  3. Sauté shrimp for 2-3 minutes on each side.
  4. Serve with Hatch Chile Grits.
Recipe Notes

Options: scoop 1 ½ cups grits into bowl and top with 1-2 sautéed shrimp. Or, place shrimp on top of grits and serve family style directly from the skillet. Garnish with chopped chives.

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Hatch Chile Mac & Cheese

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For a Southwestern take on the iconic dish, we add Hatch Green Chile to our Hatch Chile Mac & Cheese.  This is comfort food at its best.

For Southwestern flavor, you’ll find Hatch Autumn Roast® Salsa here. https://buenofoods.com/product/autumn-roast/

To make one of our most popular salsas, we combine our most premium roast with our most premium green chile from Hatch, New Mexico. If you are a Hatch chile aficionado and an Autumn Roast® fan, the pure taste of triple roasted green chile will make this a cherished addition to your pantry.  After tasting it, you will be passionate about all things New Mexico! Certified New Mexico grown and Certified Hatch grown.

SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
Ingredients
Servings:
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Instructions
Sauce Preparation
  1. In a large saucepan, heat oil over low heat.
  2. Add flour and stir until golden brown, making a roux. Let simmer for 5 minutes, stirring frequently to prevent burning.
  3. Whisk in butter and half and half.
  4. Continue to simmer until sauce is smooth.
  5. Add cheese and salsa and fold into sauce until well mixed.
  6. Rinse salsa jar with ¼ cup water and stir contents into sauce.
Pasta Preparation
  1. Add olive oil and salt to 2 quarts water. Bring to a boil.
  2. Add pasta. Cook per package directions. Drain. Put cooked pasta in large serving platter.
Assemble Mac & Cheese
  1. Add green chile cheese sauce to pasta. Fold gently to coat. Top with green onions and crumbled bacon.
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Red Chile Korean Style BBQ Tacos

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Our Red Chile Korean Style BBQ Tacos are the perfect fusion of New Mexican and Korean BBQ.  If you love New Mexican red chile and the tanginess of Korean BBQ, these tacos will become your favorite!

 

This recipe features our New Mexican Red Chile Sauce

A traditional New Mexican style red chile sauce perfect as a topping for enchiladas, burritos and eggs. But it can also be used as a pizza base instead of the marinara sauce or as a marinade for a variety of proteins.  Add a Crockpot and a little time and your savory dinner is done! Use as a shortcut to have more time and energy for the things in life most important to you!

SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
Tacos
Servings: tacos
Units:
Instructions
Red Chile Korean Style BBQ Beef
  1. Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  2. Slice raw beef thinly against grain.
  3. Add beef to marinade, mix thoroughly and cover with plastic wrap.
  4. Refrigerate for at least 2 hours or overnight.
  5. Remove from refrigerator and let stand prior to searing.
  6. In a large skillet, heat vegetable oil over medium-high.
  7. Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  8. Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups
Tacos
  1. Heat tortillas.
  2. Add ¼ cup cooked meat to tortilla.
  3. Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  4. In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
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Breakfast Burritos

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Breakfast Burritos are a perfect accompaniment to a day of outdoor activity. Potatoes, eggs and chorizo make the perfect combination for a hearty meal!

FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
Ingredients
Servings: 7 oz. servings
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes.
  3. Add eggs. Cook until scrambled. Place aside.
  4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
  5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
  6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
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Caldito de Calabacita

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The word “caldito” is actually in its literal New Mexican translation, a word for flattery. Yet, many New Mexicans often refer to “caldito” (the diminutive form of caldo) to mean “caldo” or broth. For our family however, a caldo or caldito, was much more than a broth. It was a comfort food. Time and again, entering the house on a cold, blustery, winter’s day or when we weren’t feeling all that well, our mother would prepare a simple soup of vegetables, a little meat, and spices, which melded together to create a savory broth that warmed us from the inside out. It also, had the power to comfort us and to make us feel safe. Even now, this “little broth” can take us back to those times. Try this version of “caldito” or “ little soup” for your family. It’s simple to make yet flavorful. If you find it a little too spicy for some members of the family, separate some for them before adding the chile.

 

This recipe uses our classic green chile:  https://buenofoods.com/green-chile/

We use Kitchen Bouquet Browning & Seasoning Sauce. https://en.wikipedia.org/wiki/Kitchen_Bouquet

GC-Caldito-de-Calabacita-150x150 Caldito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
GC-Caldito-de-Calabacita-150x150 Caldito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Cut sirloin/steak into ¼ to ½ inch cubes.
  2. Cut potato and zucchini into ½ inch cubes.
  3. Heat oil over medium high in a 2-3 quart saucepan or large skillet.
  4. Add meat, potato and zucchini and cook until browned, approximately 10 minutes. Stir periodically.
  5. Stir in flour, cumin and granulated garlic. Cook to brown flour, approximately 3-5 minutes.
  6. Add water.
  7. Stir in green chile and browning sauce.
  8. Simmer for 30 minutes or until cooked or desired consistency is achieved. If thinner consistency is desired, stir in more water.
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New Mexico Caldillo Style Steaks

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These New Mexico Caldillo Style Steaks are comfort food at its best. Sirloin steaks in a Hatch green chile gravy-like sauce are easy and delicious!

 

This recipe uses our best selling Hatch Green Chile Sauce in a convenient jar!  https://buenofoods.com/salsa/

 

GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: 5 oz. Servings
Units:
Instructions
  1. Combine flour, black pepper and cumin in a plate or pan.
  2. Roll each steak in flour mixture and set aside.
  3. Heat oil over medium high heat in 12 inch skillet or Dutch oven.
  4. Add steaks. Brown about 5 minutes on each side or until done.
  5. Add green chile sauce and broth.
  6. Increase heat to bring to a slow boil. Reduce heat and simmer 15 minutes.
  7. Remove steaks and set aside.
  8. In a bowl, combine cornstarch and hot water. Stir to dissolve.
  9. Add cornstarch mixture to simmering sauce and stir well.
  10. Add steaks and simmer an additional 5 minutes. One serving equals approximately 3 oz. steak with 2 oz. sauce
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Southwest Turkey Loaf

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Southwest Turkey Loaf is healthy comfort food! It uses New Mexican red chile powder to add intensity to ground turkey. This version of meatloaf uses ingredients that provide greater nutrient density for the caloric dollar. Lower in fat, cholesterol and sodium and higher in fiber, this loaf supports healthy heart, blood glucose, and immune system function. It is not at all spicy and perfect for a supper dish for the growing family.

This recipe uses New Mexican Red Chile Powder.

RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
RC-Southwest-Turkey-Meatloaf-3-150x150 Southwest Turkey Loaf
Southwest Turkey Loaf
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Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Servings Prep Time
Six 6 oz. Servings 25 minutes
Cook Time Passive Time
1 hour 10 minutes
Ingredients
Servings: 6 oz. Servings
Units:
Instructions
  1. Preheat oven to 375°. Spray 13x9 inch pan with cooking spray.
  2. Combine onion, garlic, celery, turkey, 1½ cans tomato sauce, egg substitute, seasonings and cereal crumbs together, mixing thoroughly.
  3. Spread mixture into greased pan and top with remaining ½ can of tomato sauce.
  4. Bake at 375° for 1 hour. Let stand for 10 minutes before cutting and serving.
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Bueno’s Own Oven Baked Chicken

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This recipe is our spin on old-fashioned crispy fried chicken, without the excess fat. We use chicken thighs as they retain their moisture during cooking. The secret to the crispy texture of this chicken is its longer cooking time and placement in the oven. To prevent sticking, don’t forget to spray a non-stick pan generously with olive oil cooking spray. The addition of spices and yogurt contribute a zesty tang to this flavorful and nutritious dish.

This recipe uses our Special Reserve Red Chile Powder to give this traditional comfort food a New Mexican twist!

 

Fusion-Buenos-Own-Oven-Baked-Chicken-2-150x150 Bueno’s Own Oven Baked Chicken
Bueno’s Own Oven Baked Chicken
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Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time
1 hour
Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time
1 hour
Fusion-Buenos-Own-Oven-Baked-Chicken-2-150x150 Bueno’s Own Oven Baked Chicken
Bueno’s Own Oven Baked Chicken
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Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time
1 hour
Servings Prep Time
Eight 3 oz. Servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: 3 oz. Servings
Units:
Instructions
  1. Preheat oven to 400º.
  2. Coat non-stick baking pan with a generous spray of olive or canola oil (to prevent chicken from sticking to pan).
  3. Place chicken in a bowl of ice water and set aside.
  4. Place yogurt in another bowl and set aside.
  5. In Ziploc bag, combine bread crumbs, flour, chile powder, oregano and cumin.
  6. Remove pieces of chicken from ice water one at a time and dip in yogurt, shaking out excess.
  7. Put each chicken piece in bag, seal or hold tightly and shake to coat chicken. Shake out excess.
  8. Transfer to baking sheet.
  9. Repeat process until all pieces are breaded.
  10. Spray the chicken lightly with non-stick spray.
  11. Place the baking pan on the bottom shelf of the oven and bake at 400º for 1 hour, turning the pieces every 20 minutes to ensure even browning.
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Autumn Vegetable Enchiladas with Ancho Sauce

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Autumn Vegetable Enchiladas will delight vegetarians. They are chock full of seasonal vegetables and  finished with a rich and robust Ancho Sauce.

 

Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Enchiladas-Autumn-Vegetable-w-Ancho-Sauce-2-150x150 Autumn Vegetable Enchiladas with Ancho Sauce
Autumn Vegetable Enchiladas with Ancho Sauce
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This dish is an example of the versatility of the “Enchilada.” This enchilada was created to utilize vegetables that are plentiful in the fall. It is another example of how attending to the individual elements that go into building a dish, results in a creation that is delicious and nutritionally sound. These enchiladas are rich with deep and subtle flavors and help lay a foundation for good health. Serve these Autumn Vegetable Enchiladas anytime, or experiment with other seasonal vegetables. Always serve with a colorful side salad for an extra nutritional boost.
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Ingredients
Autumn Vegetable Enchiladas
Ancho Sauce
Servings: 10 oz. Servings
Units:
Instructions
Autumn Vegetable Enchiladas
  1. Prepare Ancho Sauce below.
  2. Meanwhile, in a 3 quart sauce pot, heat olive oil over medium high heat. Sauté carrots, celery, onion and rutabaga.
  3. Add spices and salt. Cook about 8 minutes, stirring frequently.
  4. Add water. Over low heat, cover and cook 12-14 minutes or until liquid has been reduced and vegetables are tender.
  5. Warm tortillas. Spread 3/4 cup of fill on one tortilla on individual plate. Top with another tortilla and 1/3 cup of sauce. Repeat for each serving. (Option: Roll individual tortillas if preferred, dividing fill and sauce in two.) Garnish as desired.
  6. One serving equals one flat enchilada or two rolled enchiladas each with two corn tortillas, 3/4 cup of fill and 1/3 cup of sauce.
Ancho Sauce
  1. In a small sauce pot, bring 3 chile pods and 1¼ cups water to a boil.
  2. Remove from heat and steep 10 minutes, covered. Set aside.
  3. Place vegetable stock in a separate sauce pot and heat over high.
  4. Add dry spices, salt and tomato sauce to the stock and bring to a simmer.
  5. Meanwhile, remove the ancho chile stems. Puree chiles with the liquid they steeped in until smooth.
  6. Stir in ancho chile puree to stock mixture.
  7. In a small bowl, add cornstarch to 1/3 cup water to make a slurry.
  8. Add slurry to stock mixture and cook over medium heat 4 minutes.
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Hatch Calabacita Tostadas

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Hatch Calabacita Tostadas borrow from traditional “calabacitas” — a nutritious combination of zucchini squash, corn and onion. Perfect for vegetarians or for those looking for a less caloric version of comfort food.  Instead of eating them flat, try folding or rolling them and call them tacos!

Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Ingredients
Calabacita Tostadas
Hatch Salsa Ranchera
Servings: 4 oz. Servings
Units:
Instructions
Calabacita Tostadas
  1. Prepare Hatch Salsa Ranchera. Set aside.
  2. In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
  3. Sauté onions until lightly carmelized, about 3 minutes.
  4. Add garlic, cumin and salt. Cook about 3 minutes.
  5. Add zucchini and cook about 2 minutes.
  6. Add corn and water and cook about 3 minutes.
  7. In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
  8. Top each tortilla with calabacita fill. Top with salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
Hatch Salsa Ranchera
  1. Cook onion, green chile and tomato over medium heat.
  2. Add water and simmer until most of the water is absorbed and onion is transparent.
  3. Once cooked, add in remaining ingredients.
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Shrimp Pasta Fra Diavolo

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Shrimp Pasta Fra Diavolo fuses multiple cuisines for a delightful outcome. New Mexican red and green chile, tomatoes, pasta and shrimp equals delicious!

2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: 4
Units:
Instructions
  1. In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
  2. Add garlic and cook for a minute more.
  3. Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
  4. Add seafood, cook for 5-10 minutes more until heated through.
  5. Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.
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Chorizo Potato & Egg Wraps

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These Chorizo Potato & Egg Wraps are the king of breakfast burritos. Hearty and flavorful, they will be your choice for on-the-go active autumn mornings.

FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
Servings: wraps
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
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Harvest Corn Cakes

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These Harvest Corn Cakes combine sweet and savory for a delightful snack. Green chile, apples and pecans in a cornmeal batter make great comfort food.

1410.2014-October_GC-CornCakes-150x150 Harvest Corn Cakes
Harvest Corn Cakes
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Rating: 4
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Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
1410.2014-October_GC-CornCakes-150x150 Harvest Corn Cakes
Harvest Corn Cakes
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Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Servings Prep Time
Twenty-four corn cakes 25 minutes
Cook Time
10 minutes
Ingredients
Servings: corn cakes
Units:
Instructions
  1. Cook green chile according to instructions on container.
  2. Place cooked green chile in refrigerator while preparing the batter mixture.
  3. Combine the next 7 ingredients together.
  4. Add green chile and mix well.
  5. Fold in beaten egg and buttermilk until mixture is well blended.
  6. Refrigerate for 15-20 minutes.
  7. Drop a tablespoon full of batter in pre-heated oil at 370°F and fry until golden brown.
  8. Cook a few at a time ensuring each cake reaches a temperature of 165°F.
  9. Sprinkle with sifted confectioner’s sugar.
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Hatch Green Chile Gumbo

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This Hatch Green Chile Gumbo is a fusion delight. It is a New Mexican style gumbo with Hatch Green Chile to add flavor and zest to a hearty stew.

1412.2014-December_Gumbo2-150x150 Hatch Green Chile Gumbo
Zesty Green Chile Gumbo
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Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time
20 minutes
1412.2014-December_Gumbo2-150x150 Hatch Green Chile Gumbo
Zesty Green Chile Gumbo
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Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Add frozen green chile sauce, chicken broth, bay leaf, and sage to a 3-quart saucepot. Cover.
  2. Heat on low heat until frozen green chile is thawed. Then heat on medium until soup begins to simmer. Cover.
  3. In small saucepan slowly melt butter and add flour. Frequently stir roux on medium heat until color turns golden brown.
  4. Stir roux into heated soup until thoroughly blended. Continue cooking for 5 minutes.
  5. Add chicken and shrimp. Continue cooking an additional 3-5 minutes.
  6. Sprinkle gumbo with chopped parsley and serve with rice if desired.
Recipe Notes

Option:  You may substitute  2 – 16 oz. jars instead of Frozen Sauce.

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Stacked Enchilada Casserole

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This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!

RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat the red chile sauce.
  2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
  3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
  4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Recipe Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

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Blue Corn Red Chile Cheese Enchiladas

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Blue Corn Red Chile Cheese Enchiladas are a traditional New Mexican favorite. They are the perfect comfort food for vegetarians and native New Mexicans! This recipe is from the Baca family archives and a favorite for special celebrations!

These enchiladas use our finest and most premium red chile puree: Special Reserve.

Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.