Holiday Fare Archives - Bueno Foods

Grandma’s Meat & Peach Empanaditas (Turnovers)

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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.

GrandmasMeatPeachEmpanadas1-150x150 Grandma's Meat & Peach Empanaditas (Turnovers)
Grandma's Meat & Peach Empanaditas
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Rating: 5
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Servings
2 dozen
Servings
2 dozen
GrandmasMeatPeachEmpanadas1-150x150 Grandma's Meat & Peach Empanaditas (Turnovers)
Grandma's Meat & Peach Empanaditas
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Rating: 5
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Servings
2 dozen
Servings
2 dozen
Ingredients
Filling
Dough
Servings: dozen
Units:
Instructions
  1. Using food processor, coarsely grind cooked meat and peaches.
  2. Add spices, sugar, raisins and broth. Mix well by hand.
  3. Place filling in a bowl. Cover with a towel. Let chill in refrigerator for 4 hours.
  4. In a separate bowl, for the dough, sift flour, baking powder and salt together.
  5. Cut in butter and shortening. Add water. Knead by hand until smooth.
  6. Preheat oven to 375ºF to 400ºF.
  7. Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces about 3 inches in diameter. Roll out each round piece to about 4 ½ inches in diameter.
  8. Fill each circle with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
  9. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Recipe Notes

Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.

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Red Chile Posole (Hominy Stew)

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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.

RC-Posole-150x150 Red Chile Posole (Hominy Stew)
Red Chile Posole (Hominy Stew)
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Votes: 19
Rating: 3.74
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Servings
Twelve 16 oz. servings
Servings
Twelve 16 oz. servings
RC-Posole-150x150 Red Chile Posole (Hominy Stew)
Red Chile Posole (Hominy Stew)
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Votes: 19
Rating: 3.74
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Servings
Twelve 16 oz. servings
Servings
Twelve 16 oz. servings
Ingredients
Servings: 16 oz. servings
Units:
Instructions
  1. Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
  2. Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
  3. Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend.
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Mini Chile Rellenos

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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.

RellenosMini1-150x150 Mini Chile Rellenos
Mini Chile Rellenos
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Votes: 3
Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
RellenosMini1-150x150 Mini Chile Rellenos
Mini Chile Rellenos
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Votes: 3
Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
Ingredients
Filling
Batter
Servings: Rellenos
Units:
Instructions
  1. Finely grind boiled roast.
  2. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF).
  3. Heat oil in large pan over high heat. Sauté onion in oil.
  4. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth.
  5. Lower heat. Cook over low heat 15-20 minutes.
  6. Chill mixture in refrigerator at least 1 hour.
  7. Meanwhile, mix wet batter ingredients together.
  8. Sift dry batter ingredients together. Add dry batter ingredients to wet batter ingredients.
  9. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter. Deep fry in smoking hot oil until golden brown. Drain on paper towels.
Recipe Notes

Makes approximately fifteen 1.5 oz. mini rellenos.

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Bizcochitos (Anise Sugar Cookies)

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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.

Bueno-Foods-Bizcochitos-150x150 Bizcochitos (Anise Sugar Cookies)
Bizcochitos (Anise Sugar Cookies)
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Votes: 9
Rating: 4
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These bizcochitos get better with age. We like to bake them a few weeks before Christmas to have plenty on hand for Christmas festivities.
Servings
6 dozen
Servings
6 dozen
Bueno-Foods-Bizcochitos-150x150 Bizcochitos (Anise Sugar Cookies)
Bizcochitos (Anise Sugar Cookies)
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Rating: 4
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These bizcochitos get better with age. We like to bake them a few weeks before Christmas to have plenty on hand for Christmas festivities.
Servings
6 dozen
Servings
6 dozen
Ingredients
Servings: dozen
Units:
Instructions
  1. Cream shortening. Mix in sugar and anise.
  2. Blend in beaten egg and honey.
  3. Sift flour, baking powder and salt together. Add to creamed mixture alternately with brandy. Work into a ball. Chill.
  4. Preheat oven to 350º.
  5. Knead and roll out on floured surface to about 1/16 to ⅛ inch thick.
  6. Cut by cookie cutter. Roll top of each cookie in cinnamon-sugar mixture.
  7. Place on cookie sheets covered with tinfoil. Bake at 350º for 12 to 14 minutes or until golden brown.
  8. When cookies are hot, dip again in cinnamon-sugar mixture.
Recipe Notes

Substituting butter or margarine for shortening alters taste and texture of cookies. If you make this substitution, decrease liquid content.

We like our bizcochitos crunchy and crisp so we roll them out thinly and double the baking time. These tricks yield a more caramelized cookie.

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Fruit Empanaditas (Little Fruit Turnovers)

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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!

Bueno-Foods-Empanadas-150x150 Fruit Empanaditas (Little Fruit Turnovers)
Fruit Empanaditas (Little Fruit Turnovers)
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Servings
2 dozen
Servings
2 dozen
Bueno-Foods-Empanadas-150x150 Fruit Empanaditas (Little Fruit Turnovers)
Fruit Empanaditas (Little Fruit Turnovers)
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Servings
2 dozen
Servings
2 dozen
Ingredients
Dough:
Servings: dozen
Units:
Instructions
  1. Using food processor, coarsely grind cooked fruit. Do not puree.
  2. Transfer to a bowl. Add sugar and spices.
  3. In a separate bowl, sift flour, baking powder and salt together.
  4. Cut in butter and shortening. Add water. Knead lightly to form ball.
  5. Cover with plastic wrap. Chill in refrigerator for at least 20 minutes.
  6. Preheat oven to 375ºF.
  7. Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces 3 inches in diameter. Roll out each round piece to about 4 ½ inches in diameter.
  8. Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
  9. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes or until golden brown.
Recipe Notes

Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.

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Red Chile Turkey Enchiladas

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Red Chile Turkey Enchiladas are perfect for the day after Thanksgiving when turkey leftovers are plentiful. Simple, fast and delicious!

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RedChileTurkeyEnchiladas1-e1572313836910-150x150 Red Chile Turkey Enchiladas
Red Chile Turkey Enchiladas
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When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
RedChileTurkeyEnchiladas1-e1572313836910-150x150 Red Chile Turkey Enchiladas
Red Chile Turkey Enchiladas
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When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Servings Prep Time
Six to eight servings 2-5 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat sauce in a saucepan and bring to slow boil. Preheat oven to 400°F.
  2. Heat 4 Tbsp. olive oil in sauté pan.
  3. Quickly fry each tortilla in hot oil. Pat dry on paper towel. Dip in red chile sauce.
  4. Place one layer of tortillas in a casserole 8”x8” dish. Alternate turkey, red chile sauce and cheese.
  5. Repeat with second and third layers of tortillas, sauce, turkey and cheese. Spread evenly any remaining sauce and cheese on top.
  6. In preheated oven, bake for approximately 15 minutes or until cheese is melted.
Recipe Notes

For more delicious recipes, click here.

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Plum Pastelitos

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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.

Pastelitos1-150x150 Plum Pastelitos
Plum Pastelitos
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Our Plum Pastelitos use dried plums but you are welcome to substitute any of your favorite dried fruits. We also like apricots!
Servings
2 dozen
Servings
2 dozen
Pastelitos1-150x150 Plum Pastelitos
Plum Pastelitos
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Our Plum Pastelitos use dried plums but you are welcome to substitute any of your favorite dried fruits. We also like apricots!
Servings
2 dozen
Servings
2 dozen
Ingredients
Filling
Dough
Servings: dozen
Units:
Instructions
  1. Using food chopper or processor, finely grind cooked prunes.
  2. Transfer to a bowl. Add sugar and spices.
  3. In a separate bowl, sift flour, baking powder and salt together.
  4. Cut in butter and shortening. Add water. Knead lightly to form a ball.
  5. Cover with plastic wrap. Chill in refrigerator for 20 minutes.
  6. Preheat oven to 375ºF to 400ºF.
  7. Roll out half of dough on a lightly floured surface to ⅛ inch thick. Shape dough to the approximate size of a 9 x 13 inch pan. Place dough in lightly greased 9 x 13 inch pan. Trim away extra dough.
  8. Spread filling evenly over dough.
  9. Roll out remaining dough and place over filling. Press edges together with fingertips or fork. Sprinkle top with cinnamon-sugar mixture. Puncture top with tines of fork in several places.
  10. Bake at 400º for 35 minutes or until golden brown. Cut into squares.
Recipe Notes

Makes approximately 2 dozen 2 x 2 inch, 2 oz. pastelitos.

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Pork Tamales

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Pork Tamales are a tradition on Christmas Eve. A spicy pork filling wrapped in thick corn dough, traditionally enclosed in corn husks and steamed.

Tamales-150x150 Pork Tamales
Pork Tamales
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Rating: 3.17
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Tamales-150x150 Pork Tamales
Pork Tamales
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Rating: 3.17
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Ingredients
Masa:
Servings:
Units:
Instructions
  1. Soak corn husks in hot water until pliable.
  2. Meanwhile, place meat in large pot. Cover with water. Bring to a boil and simmer until tender.
  3. While meat is cooking, place chile pods in another pot. Cover with water. Boil for 15 minutes or until soft. Place chile pods, 5 cups water (from water in which pods boiled) and seasoning ingredients in blender. Blend until smooth.
  4. Shred/cut cooked meat into small pieces. Save stock to prepare masa. Place meat and 5 cups chile mixture into pot. Cook for 10 minutes, stirring frequently.
Masa:
  1. In a large bowl, beat lard/shortening until fluffy. Combine with masa. Mix well.
  2. Mix in dry ingredients.
  3. Slowly knead in meat stock until light and creamy.
Assembly:
  1. Spread a 1/8 to 1/4 inch layer of masa over prepared corn husks.
  2. Spread approximately 1/4 cup meat mixture over masa.
  3. Fold longest side of corn husk toward center. Fold remaining sides and secure with corn husk strip.
  4. Fill a large pot approximately 1/3 full of water. Place a colander in pot and place tamales on top. Make sure water does not touch tamales. Cover. Bring water to a boil. Lower heat and steam tamales over low heat for 1 to 1 1/2 hours, adding water if needed.
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Bread Pudding (Sopa) (Capirotada)

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This delightful bread pudding is a perfect dessert to share on Good Friday or anytime.

Sopa-Capirotada1-150x150 Bread Pudding (Sopa) (Capirotada)
Bread Pudding (Sopa (Capirotada)
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Top this traditional bread pudding with fresh whipped cream for a delicious treat!
Servings
Eight 4 oz. servings
Servings
Eight 4 oz. servings
Sopa-Capirotada1-150x150 Bread Pudding (Sopa) (Capirotada)
Bread Pudding (Sopa (Capirotada)
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Top this traditional bread pudding with fresh whipped cream for a delicious treat!
Servings
Eight 4 oz. servings
Servings
Eight 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Preheat oven to 300º.
  2. Place one layer of bread, cheese, raisins and nuts in a casserole dish. Repeat layers.
  3. Place piloncillo and water in a saucepan. Bring to a boil. Lower heat to medium and continue cooking until piloncillo is completely melted about 8 minutes.
  4. Add cinnamon sticks and cloves to piloncillo mixture and stir until blended.
  5. Pour liquid mixture over layers.
  6. Bake at 300º for 30 minutes. Remove cinnamon sticks and cloves before eating. Top with whipped cream.
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