Calidito de Calabacita

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GC-Caldito-de-Calabacita-150x150 Calidito 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 Calidito 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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Breakfast Burritos

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FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
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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Autumn Vegetable Enchiladas with Ancho Sauce

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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 Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
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 Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Five 10 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
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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Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve 4 oz. Servings 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
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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Hatch Green Chile Pinwheels

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GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: dozen pinwheels
Units:
Instructions
  1. Soften cream cheese.
  2. Cook chile to at least 165ºF. Thoroughly drain chile. When cool, combine with cheese.
  3. Blend in remaining ingredients.
  4. Spread mixture on each tortilla to ⅛ inch in thickness. Roll each tortilla and secure with toothpicks. Chill. Cut into ½ inch widths.
  5. For variety, add chopped olive, pimento, roasted piñon nuts, grated radish, etc.
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Tomatillo Chicken Tacos

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Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
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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Chorizo Potato & Egg Wraps

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FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 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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Sancho Panza Spuds

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Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
  2. Place frozen green chile in saucepan on low heat. Cook about 15-20 minutes covered (to at least 165ºF).
  3. While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
  4. Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes.
  5. Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
  6. Remove potatoes from oven. Sprinkle cheese (if desired) evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
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Hatch Veggie Tostadas

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HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet.
  3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  5. Spoon bean mixture onto each tostada shell.
  6. Top with remaining heated green chile sauce, tomato and cheese.
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Fiesta Pasta

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Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta
Fiesta Pasta
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Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta
Fiesta Pasta
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Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 8 oz.
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.
  5. Serve over rotini.
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Traditional Hatch Green Chile Sauce

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GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: quarts
Units:
Instructions
  1. Heat water and frozen green chile in sauce pan over low heat. Cook for about 15 minutes.
  2. Heat oil in a separate saucepan over low heat.
  3. Add flour and stir until golden brown, making a roux.
  4. Add onion and minced garlic. Cook until transparent.
  5. Add pork and seasonings. Brown pork over medium heat.
  6. Add green chile and water. Bring to a boil.
  7. Cover and simmer over low heat 15 to 20 minutes.
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Green Chile Salsa

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GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Combine all ingredients in a food processor.
  2. Place in covered dish and refrigerate for two hours before serving.
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Burritos Buenos

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BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Blend in water, oregano, garlic and salt. Cook uncovered over low heat 12 minutes or until excess moisture evaporates.
  3. In a saucepan, heat vegetable oil over low heat. Add frozen green chile. Cook until no longer frozen (minimum 165ºF). Add beans. Cook 15 minutes or until excess moisture evaporates. Mash beans. Stir in half of cheese, cooking until melted. Add to meat mixture.
  4. Spoon about 2 Tbsp. mixture onto tortillas. Top mixture with remaining cheese.
  5. Roll tortillas once toward middle, fold over edges and roll again over folded edges.
  6. Place each burrito seam-side down on a cookie sheet. Bake at 325ºF for 10 minutes.
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Stuffed Sopaipillas

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StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 12 oz.
Units:
Instructions
  1. Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
  2. Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
  3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  4. Roll out sopaipilla dough. Cut into 8 squares.
  5. Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side.
  6. Split two seams of each sopaipilla with a paring knife. Stuff with bean mixture. Garnish with remainder of heated green chile sauce, tomato and cheese.
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New Mexican Spanish Rice

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NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
  2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add green chile. Cook 10 minutes (to at least 165ºF).
  3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
  4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
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Hatch Chile Burgers

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HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 4 oz. servings. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 4 oz. servings.
Units: