Main Dish Archives - Bueno Foods

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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Christmas Roast® Braised Beef Tacos

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Our Christmas Roast® Braised Beef Tacos are perfect for Taco Tuesdays or any weeknight dinner. The slow cook makes succulent and tender shredded beef tacos.

Our Christmas Roast® Salsa features in this recipe:

Everyone knows the delight of “Christmas”—green and red together in harmony.  For this top seller, we hand pick the perfect proportion of freshly harvested sun ripened red chile and green chile (our Christmas Roast® chile), roast it to perfection and combine it with premium garlic and spices. We promise it will delight your taste buds and bring peace to your yearning for red and green!  Simply put, this is the Baca family favorite and the most premium of our Salsas. Certified New Mexico grown.

SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Taco Assembly
Servings: tacos
Units:
Instructions
Beef Preparation
  1. For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
  2. Coat all sides of beef with dry rub.
  3. Tightly wrap meat in plastic, place in container. Cover.
  4. Refrigerate for 2 hours or overnight.
  5. Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
  6. In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
  7. Sear each side of beef for 2-3 minutes. Reserve.
  8. To large crockpot add salsa and cola. Stir to combine.
  9. Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
  10. Remove meat from sauce and shred or slice for tacos.
Taco Assembly
  1. To medium skillet, add 1 Tbsp. oil and heat over medium heat.
  2. Lightly sauté corn tortillas until warm and flexible.
  3. Stack tortillas on plate and reserve.
  4. Assemble each taco with sliced or shredded beef, cabbage, onion, radish and cilantro. Top with cheese crumbles. Option: Substitute 1 doz. pkg. BUENO® Skinny Mini® Tortillas instead of Corn Tortillas.
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Avocado Orange Chicken Wraps

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Avocado Orange Chicken Wraps are perfect for a light and flavorful meal.  Add the  New Mexican red chile orange drizzle for a bit of additional flavor and spice.

This recipe uses Special Reserve Red Chile Powder. You can find it here.

CT-Chicken-Orange-Avocado-Wraps-2-150x150 Avocado Orange Chicken Wraps
Avocado Orange Chicken Wraps
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Servings Prep Time
Five 6 oz. wraps 20 minutes
Servings Prep Time
Five 6 oz. wraps 20 minutes
CT-Chicken-Orange-Avocado-Wraps-2-150x150 Avocado Orange Chicken Wraps
Avocado Orange Chicken Wraps
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Servings Prep Time
Five 6 oz. wraps 20 minutes
Servings Prep Time
Five 6 oz. wraps 20 minutes
Ingredients
Fill
Servings: 6 oz. wraps
Units:
Instructions
  1. Toast almonds in a 250° oven.
  2. Meanwhile, heat 1 tsp. olive oil over medium heat in a sauté pan.
  3. Add chicken and cook thoroughly.
  4. Combine avocado, mandarin orange dices, scallions, cabbage and cilantro in a bowl.
  5. In a separate bowl, combine salt, cider vinegar, 1 Tbsp. olive oil and ¼ cup mandarin orange juice. Pour over avocado mixture and toss.
  6. Once chicken is cooked through and cool, dice and add to avocado mixture.
  7. To make drizzle, combine all ingredients in a blender on low speed.
  8. Warm corn tortillas one at a time. Fill each corn tortilla with approximately ¼ cup of fill and 1 tsp. drizzle. One serving equals 2 tortillas/wraps.
Recipe Notes

The corn tortillas compliment the flavors perfectly and adds nutrition to the dish without adding very many calories or fat.

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Orange Roughy New Mexican Style

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Orange Roughy New Mexico Style with Hatch Green Chile Sauce, onion and green pepper is quick, easy and healthy. Perfect for a light summer meal!

GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Sauté onion and bell pepper in olive oil.
  2. Add green chile sauce. Bring to a simmer on low.
  3. Add fillets to sauce. Spoon sauce over fillets.
  4. Cover and cook over low heat 15-20 minutes.
  5. Serve over cooked rice.
Recipe Notes

Per serving: 90 calories; 7g protein; 1.5g fat; 12g carbohydrates; 100mg sodium; 10mg cholesterol.

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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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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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Carne Asada con Cebolla (Grilled Steak with Onion)

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Carne Asada Con Cebolla is perfect for summer grilling. The marinade gives a spicy citrus flavor to the steak that intersects wonderfully with the caramelized onion.

 

This recipe uses our New Mexico red chile powder and our Hatch Green Chile Sauce in a jar.https://buenofoods.com/salsa/

Carne-Asada-Con-Cebolla-1-150x150 Carne Asada con Cebolla (Grilled Steak with Onion)
Carne Asada con Cebolla (Grilled Steak with Onion)
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Servings Prep Time
Six 4 oz. Servings 2 hours
Cook Time
25 minutes
Servings Prep Time
Six 4 oz. Servings 2 hours
Cook Time
25 minutes
Carne-Asada-Con-Cebolla-1-150x150 Carne Asada con Cebolla (Grilled Steak with Onion)
Carne Asada con Cebolla (Grilled Steak with Onion)
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Servings Prep Time
Six 4 oz. Servings 2 hours
Cook Time
25 minutes
Servings Prep Time
Six 4 oz. Servings 2 hours
Cook Time
25 minutes
Ingredients
Servings: 4 oz. Servings
Units:
Instructions
  1. Cut steak into seven equal portions.
  2. To make marinade, combine minced garlic, rub, green chile sauce and lime juice.
  3. Smear steaks with marinade. Refrigerate 2 hours.
  4. When ready to grill, place onion rounds on a grill pan or tinfoil (to prevent onion rounds from slipping through the grill).
  5. Grill onion rounds for 15 minutes or until slightly crispy, stirring periodically.
  6. Immediately after placing onions on grill, shake excess marinade off of steaks and place them on grill.
  7. Cook 5-7 minutes on each side for medium doneness.
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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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Chipotle Lime Chicken

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Chipotle Lime Chicken utilizes opposing flavors (such as citrus and chile or vinegar and chile) to enhance flavor. It is low in fat, sodium and cholesterol, helping to lay a foundation for good health. We like to make this dish when we have slightly more time because of the marinating that is required. Actual preparation and cook time is minimal so it is actually a nice dish to prepare for a weekday meal.

 

This recipe uses Hatch Green Chile Salsa to give it a New Mexican kick!

Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
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Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Chipotle-Lime-Chicken-3-150x150 Chipotle Lime Chicken
Chipotle Lime Chicken
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Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Servings Prep Time
Six 3 oz. Fillets 1 hour
Cook Time
10 minutes
Ingredients
Chipotles en Adobo Sauce
Servings: 3 oz. Fillets
Units:
Instructions
Lime Chicken
  1. Combine salsa, lime juice and adobo marinating sauce.
  2. Smear fillets with marinade and refrigerate 30-60 minutes.
  3. Heat grill to medium high.
  4. Shake excess marinade off fillets. Toss the used marinade.
  5. Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
  6. Serve with additional BUENO® Salsa and Spanish Rice
  7. Option: Boneless pork loin chops may be substituted for chicken.
Chipotles and Adobo Sauce
  1. Cut ancho chile pods into flat pieces. In a 10 inch non-stick skillet, toast over medium high about 30 seconds on each side until aroma is released. You might also hear slight crackles. Place chiles in hot water 30 minutes to re-hydrate.
  2. In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
  3. Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
  4. Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
  5. Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
  6. Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
  7. Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.
Option:
  1. Option: If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.
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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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Quick Green Chile Vegetable Soup

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This Quick Green Chile Vegetable Soup is flavorful, fast and easy. Perfect for anyone who wants a quick and nutritious meal.  It is a great  accompaniment to a sandwich or salad.

GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Spray a 4 quart saucepan with cooking spray.
  2. Over medium high heat, sauté onion, garlic, turnip, and carrots about 6 minutes or until turnip and carrots have softened a little. Stir frequently to prevent burning.
  3. Add chicken broth and vegetable broth, cabbage, green beans, green chile, tomato sauce, oregano and salt. Bring to a boil.
  4. Reduce heat. Add zucchini and corn. Cover saucepan and simmer 30 minutes.
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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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Tomatillo Chicken Tacos

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Tomatillo Chicken Tacos are a delicious take on tacos. Light and fresh, they make a simple, healthy and tasty summer meal.

This recipe features BUENO® Tomatillo Salsa

We hope you enjoy the Tomatillo Chicken Tacos provided here. Try more of our delicious New Mexican recipes!

Bueno Foods is a family owned and operated company which has been offering New Mexican cuisine in stores since 1951. The Baca brothers invented the process of flash freezing New Mexico green chile in a way that preserved the flame roasted fresh flavor, giving people the opportunity to enjoy green chile year round.

Today, people all over New Mexico and the country are able to enjoy the flavor of a wide variety of green chile, including Hatch green chile grown in the famous Hatch valley, Seasoned green chile, and Autumn Roast® green chile.

Bueno Foods is committed to offering New Mexico grown green chile to our customers. We are proud members of the New Mexico Chile Association’s Certified New Mexico Chile program (newmexicochile.org), a program which guarantees that if your chile has the certification label, you are guaranteed green chile that is 100% New Mexico grown and processed. Most importantly, our participation in the program provides you with assurance that you are getting the best because only the best chile in the world comes from New Mexico. The climate and soil conditions in our state create a unique environment therefore creating a flavor profile unlike any other.

Today, Bueno Foods offers an entire selection of traditional New Mexico cuisine including green chile, red chile, tamales, enchiladas, corn tortillas, flour tortillas, salsas, sauces, spices, powders and so much more. We are dedicated to keeping the New Mexico culinary heritage alive and sharing it with New Mexicans and people all over the United States. Our products can be found in many cities and states and distribution continues to grow.

From our family to yours, we hope you enjoy!

 

 

 

GardenFrshCknTacos-150x117 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings
Twelve tacos
Servings
Twelve tacos
GardenFrshCknTacos-150x117 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings
Twelve tacos
Servings
Twelve tacos
Ingredients
Servings: tacos
Units:
Instructions
  1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
  2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
  3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
  4. Shred chicken.
  5. Evenly divide chicken, tomato, onion and lettuce among taco shells.
  6. Add salsa to taste.
Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

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Vegetarian Zucchini Burritos

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These flavorful Vegetarian Zucchini Burritos combine New Mexico green chile, zucchini, roasted corn and tomatoes. They are perfect for the vegetarian who is seeking a flavorful and hearty meal.

GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: 6 oz. burritos
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt, and pepper to zucchini mixture.
  4. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
  8. Roll into a burrito. Repeat for each burrito.
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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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Hatch Enchiladas Encantadas

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These Hatch Enchiladas Encantadas are a delicious combination of Hatch Green Chile, chicken and jack cheese. They are perfect for a quick weeknight dinner or a Friday potluck.

HatchEnchiladasEncantadas1-150x150 Hatch Enchiladas Encantadas