Grandma’s Meat & Peach Empanaditas (Turnovers) are a favorite family tradition. We make the mincemeat with beef tongue, dried peaches, raisins and sweet spices. Our family always made these with our Grandma on New Year’s Day.
No Christmas Eve is complete without a generous bowl of homemade Posole. Traditional Red Chile Posole is a hearty stew, often the centerpiece of winter holiday gatherings in New Mexico. Its key ingredients include hominy, pork and red chile.
Mini Chile Rellenos, made from New Mexican chile, roast beef and holiday spices are the perfect New Mexican hors d’oeuvres to spice up holiday parties.
Bizcochitos are the official state cookie of New Mexico. They are basic sugar cookies with a hint of cinnamon and a pinch of anise. In our family, we did not use cookie cutters; we hand-shaped each bizcochito into a butterfly shape. Read more about it in Ana Baca’s Best Selling children’s picture book: Benito’s Bizcochitos: www.anabaca.wordpress.com.
These Fruit Empanaditas are little fruit turnovers that New Mexicans enjoy throughout the Christmas season. You can use any dried fruit but prunes, apricots and peaches are our favorites. Recently, we used mango, pineapple and cranberries for a delicious twist!
Red Chile Turkey Enchiladas are perfect for the day after Thanksgiving when turkey leftovers are plentiful. Simple, fast and delicious!
For more delicious Bueno Foods’ recipes, click here.
Plum Pastelitos are a traditional pastry with a fruit center. They are a traditional dessert for Christmas gatherings in New Mexico. Serve warm with whipped cream or take them on a hike for energy.
Pork Tamales are a tradition on Christmas Eve. A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed.