Chile Con Papas (Chile with Potatoes)

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This is a hearty, traditional dish, perfect alone or with a bowl of beans. There’s nothing that says comfort food like fried potatoes and red chile!

Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Ingredients
Servings: 8 oz
Units:
Instructions
  1. 1. Heat oil over medium-low heat in a large saucepan.
  2. 2. Add potatoes and fry until golden.
  3. 3. Add flour and chile powder. Brown for a few seconds.
  4. 4. Blend in water, garlic and salt.
  5. 5. Cover and simmer for 15 minutes.
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Vegetarian Enchilada Stack

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This Vegetarian Enchilada Stack combines corn tortillas, premium Christmas Roast® Salsa, black beans and cheese for a delicious and unique take on the traditional enchilada.

 

This enchilada uses Christmas Roast® Salsa instead of a red or green chile sauce.  https://buenofoods.com/product/autumn-roast-2/

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-Vegetarian-Enchiladas-1-150x150 Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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Servings
Four
Servings
Four
SALSA-Christmas-Roast-Vegetarian-Enchiladas-1-150x150 Vegetarian Enchilada Stack
Christmas Roast Vegetarian Enchilada Stack
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Servings
Four
Servings
Four
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425°F.
  2. In a medium skillet, heat olive oil over medium heat.
  3. Quickly dip each corn tortilla in hot oil. Remove and set on paper towels to absorb any excess oil. Set aside.
  4. Layer each tortilla with approximately 2 Tbsp. salsa, 2 tsp. onions, 2 Tbsp. black beans and 1 Tbsp. cheese. Repeat five additional layers until all ingredients are used.
  5. Bake for 15 minutes.
  6. Remove from oven. Let rest covered for 5 minutes before serving. Cut into 4 pie wedges. Garnish with sliced green onions, if desired.
Recipe Notes

Option: You may substitute pinto beans instead of the black beans.

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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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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!

For more delicious Bueno Foods’ recipes, click here.

 

Enchiladas-RC-Turkey-Rev-2-150x150 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
Enchiladas-RC-Turkey-Rev-2-150x150 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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Fiesta Beef Tacos

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These fiesta beef tacos are tacos to talk about on Taco Tuesdays! Kids love them because of the taste. Adults love them because they’re so easy to make.

FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
Ingredients
Servings: 4-6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Add tomato sauce, red chile sauce, potato, and salt as desired.
  3. Stir well. Cook uncovered over low heat for 15 to 20 minutes.
  4. Place taco shells on baking sheet. Heat in a 350º oven for 5 minutes.
  5. Fill each shell with approximately two heaping teaspoons of filling.
  6. Sprinkle with grated cheese. Garnish with lettuce, tomato and salsa.
Recipe Notes

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Red Chile Linguini

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Mama mía: New Mexico Red Chile Linguini! A little Italy and a lot of New Mexico makes a wonderful marriage of flavors! Easy too.

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RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes or longer to meld flavors. The longer you simmer, the richer the flavors.
  5. Serve over linguini.
Recipe Notes

Per serving: 130 calories; 9g protein; 2g fat; 19g carbohydrates; 250 mg sodium; 15 mg cholesterol.

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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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Red Chile Ribs – New Mexico Style

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These New Mexico Style Red Chile Barbecue Ribs are savory and delicious. The tender meat falls off the bone and melts in your mouth.

NewMexicoStyleRibs1x-150x150 Red Chile Ribs - New Mexico Style
New Mexico Style Red Chile Ribs
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Love red chile and barbecue? These ribs are for you!
Servings
Eight 6 oz. servings
Servings
Eight 6 oz. servings
NewMexicoStyleRibs1x-150x150 Red Chile Ribs - New Mexico Style
New Mexico Style Red Chile Ribs
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Love red chile and barbecue? These ribs are for you!
Servings
Eight 6 oz. servings
Servings
Eight 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Preheat oven to 350˚F.
  2. In a small bowl, combine red chile powder, pepper, granulated garlic and cumin. Sprinkle mixture liberally on both sides of ribs.
  3. In a non-stick skillet, sear both sides of the ribs over medium-high heat until browned. Place side by side in a roasting pan.
  4. In a separate bowl, combine red chile sauce and barbecue sauce. Pour over ribs.
  5. Sprinkle coarse chile sparingly on top of ribs. Sprinkle liberally for richer chile flavor. Adjust amount to your taste.
  6. Bake 3 hours or until meat is tender.
Recipe Notes

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New Mexican Hatch Green Chile Nachos

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New Mexican Hatch Green Chile Nachos are perfect for football season or any gathering with family and friends. These will disappear long before half time.

NewMexicanHatchGreenChileNachos1-150x150 New Mexican Hatch Green Chile Nachos
New Mexican Hatch Green Chile Nachos
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Nachos with New Mexican Hatch Green Chile
NewMexicanHatchGreenChileNachos1-150x150 New Mexican Hatch Green Chile Nachos
New Mexican Hatch Green Chile Nachos
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Nachos with New Mexican Hatch Green Chile
Ingredients
Servings:
Units:
Instructions
  1. Pour chips into large, heat-resistant platter or casserole dish.
  2. Spread cheese on top. Heat in 350 ° oven or microwave until cheese is thoroughly melted.
  3. Heat green chile in saucepan to at least 165ºF.
  4. Spread remaining ingredients on top. Warm in oven. Serve warm.
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