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Breakfast Burritos

May 22, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineComfort Food, New Mexican
Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican
Servings
Six 7 oz. servings
Servings
Six 7 oz. servings
Ingredients
  • 2 tsp. vegetable oil
  • ¼ medium onion finely chopped
  • 2 small potatoes peeled and chopped
  • 6 eggs beaten
  • 8 oz. chorizo sliced
  • ¼ tsp. granulated garlic
  • ⅛ tsp. pepper
  • 6 BUENO® GRANDMA'S® Tortillas
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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Filed Under: Breakfast, Burritos, Comfort Food, Traditional Family Favorites Tagged With: Flour Torillas

Caldito de Calabacita

May 16, 2020 by Ana Baca

The word “caldito” is actually in its literal New Mexican translation, a word for flattery. Yet, many New Mexicans often refer to “caldito” (the diminutive form of caldo) to mean “caldo” or broth. For our family however, a caldo or caldito, was much more than a broth. It was a comfort food. Time and again, entering the house on a cold, blustery, winter’s day or when we weren’t feeling all that well, our mother would prepare a simple soup of vegetables, a little meat, and spices, which melded together to create a savory broth that warmed us from the inside out. It also, had the power to comfort us and to make us feel safe. Even now, this “little broth” can take us back to those times. Try this version of “caldito” or “ little soup” for your family. It’s simple to make yet flavorful. If you find it a little too spicy for some members of the family, separate some for them before adding the chile.

 

This recipe uses our classic green chile:  https://buenofoods.com/green-chile/

We use Kitchen Bouquet Browning & Seasoning Sauce. https://en.wikipedia.org/wiki/Kitchen_Bouquet

GC-Caldito-de-Calabacita-150x150 Caldito 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.
  • CuisineComfort Food, Stews, Traditional Family Favorites
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 Caldito 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.
  • CuisineComfort Food, Stews, Traditional Family Favorites
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
  • 1 lb. top sirloin or round steak
  • 1 large potato peeled or unpeeled
  • 2 small zucchini squash
  • 1 Tbsp. olive or canola oil
  • ¼ cup unbleached flour
  • ½ tsp. BUENO® Ground Cumin
  • 1 tsp. granulated garlic
  • 3 cups water
  • ½- 13 oz. container BUENO® Green Chile thawed in microwave
  • 1 tsp. browning sauce (we used Kitchen Bouquet® Browning & Seasoning Sauce)
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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Autumn Vegetable Enchiladas with Ancho Sauce

May 3, 2020 by Ana Baca

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.
  • CourseMain Dish
  • CuisineComfort Food, Mexican, Vegetarian
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.
  • CourseMain Dish
  • CuisineComfort Food, Mexican, Vegetarian
Servings
Five 10 oz. Servings
Servings
Five 10 oz. Servings
Ingredients
Autumn Vegetable Enchiladas
  • 1 Tbsp. olive oil
  • 2 carrots sliced on a bias
  • 2 celery ribs chopped
  • 1 medium onion sliced
  • 1 medium rutabaga peeled and cut into strips
  • 1 tsp. granulated garlic
  • ¼ tsp. BUENO® Ground Cumin
  • 1/8 tsp. cinnamon
  • 1 tsp. salt
  • 1½ cups water
  • 10 BUENO® Corn Tortillas
  • Ancho Sauce
Ancho Sauce
  • 3 ancho chile pods
  • 1 ¼ cups water
  • 1- 22.95 oz. can reduced sodium vegetable stock
  • ¼ tsp. BUENO® Oregano crushed
  • ¼ tsp. granulated garlic
  • ¼ tsp. paprika
  • 1/8 tsp. salt
  • 1- 8 oz. can tomato sauce (no salt added)
  • 1 Tbsp. cornstarch
  • 1/3 cup water
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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Filed Under: Comfort Food, Enchiladas, Vegetarian

Hatch Calabacita Tostadas

May 2, 2020 by Ana Baca

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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  • CourseMain Dish
  • CuisineVegetarian
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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  • CourseMain Dish
  • CuisineVegetarian
Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Ingredients
Calabacita Tostadas
  • 1 Tbsp. olive oil
  • ½ medium onion sliced
  • ½ tsp. granulated garlic
  • tsp. BUENO® Ground Cumin
  • ½ tsp. salt
  • 1 small zucchini half moon slices
  • 1 cup frozen corn
  • 1/3 cup water
  • 1 doz. BUENO® Corn Tortillas
  • 1/4 cup peanut oil for frying
  • Salsa Ranchera See recipe below
  • 1/3 cup low fat Monterey jack
Hatch Salsa Ranchera
  • 1 small onion diced
  • ½- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile thawed in microwave
  • 2 small tomatoes chopped
  • 1/3 cup water
  • ¼ bunch cilantro chopped
  • 1 Tbsp. lime juice
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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Filed Under: Comfort Food, Hatch Green Chile, Low Fat & Heart Healthy, Vegetarian

Hatch Green Chile Pinwheels

May 1, 2020 by Bueno Foods Recipes

These Hatch Green Chile Pinwheels will delight your guests. Made with Hatch Green Chile and cream cheese, they are a Southwestern party favorite.

GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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  • CourseSnack Food
  • CuisineParty Food, Snack Food
Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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  • CourseSnack Food
  • CuisineParty Food, Snack Food
Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
Ingredients
  • 3 8 oz. pkgs. cream cheese
  • 1 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
  • 2 tsp. granulated garlic
  • 1 medium onion finely minced
  • salt to taste
  • 10 BUENO® Grandma’s Original tortillas
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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Filed Under: Hatch Green Chile, Party Food Tagged With: BUENO® Frozen Green Chile, BUENO® Grandma's Flour Tortillas, Flour Torillas, Green Chile

Tomatillo Chicken Tacos

April 30, 2020 by Ana Baca

Tomatillo Chicken Tacos are a delicious take on tacos. Light and fresh, these tacos 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!

 

 

 

 

Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Twelve tacos
Servings
Twelve tacos
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Twelve tacos
Servings
Twelve tacos
Ingredients
  • ½ cup+ 1 tsp. olive oil
  • 1 doz. BUENO® Corn Tortillas
  • 4 chicken breasts skinless boneless, cubed
  • 2 Tbsp. BUENO® Coarse Chile
  • 1 tsp. salt
  • ½ tsp. granulated garlic
  • 1 large tomato chopped
  • ¼ cup onion finely diced
  • ½ cup dark green lettuce cut into tiny pieces
  • 1 jar BUENO® Tomatillo Salsa,
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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Filed Under: Low Fat & Heart Healthy, Quick and Tasty Tagged With: BUENO® Coarse Chile, BUENO® Corn Tortillas, corn tortillas, Red Chile

Chorizo Potato & Egg Wraps

April 17, 2020 by Ana Baca

These Chorizo Potato & Egg Wraps are the king of breakfast burritos. Hearty and flavorful, they will be your choice for on-the-go active autumn mornings.

FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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  • CourseBrunch
  • CuisineNew Mexican
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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  • CourseBrunch
  • CuisineNew Mexican
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
  • 2 tsp. vegetable oil
  • ¼ medium onion finely chopped
  • 2 small potatoes peeled and grated
  • 8 oz. chorizo sliced
  • 6 eggs beaten
  • ¼ tsp. granulated garlic
  • ¼ tsp. pepper
  • 6 BUENO® Grandma’s Original tortillas
  • 6 oz. BUENO® Christmas Roast® Salsa
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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Filed Under: Breakfast, Brunch, Burritos, Comfort Food Tagged With: BUENO® Flame Roasted Green Chile Salsa, BUENO® Grandma's Flour Tortillas, BUENO® Grandma's Original Tortillas, BUENO® Salsa

Hatch Veggie Tostadas

April 10, 2020 by Ana Baca

These Hatch Veggie Tostadas are a favorite with vegetarian friends. They are tasty, nutritious and hearty. They make great snacks for kids too.

HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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  • CourseMain Dish
  • CuisineVegetarian
Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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  • CourseMain Dish
  • CuisineVegetarian
Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
Ingredients
  • 8 BUENO® Corn Tortillas
  • 1 Tbsp. vegetable oil
  • 3 cups cooked pinto beans drained
  • 2- 16 oz. jars BUENO® Hatch Green Chile Sauce
  • 1 tsp. salt
  • ½ tsp. granulated garlic
  • 3 small tomatoes chopped
  • 1¾ cups Monterey jack cheese shredded
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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Filed Under: Hatch Green Chile, Low Fat & Heart Healthy, Vegetarian Tagged With: BUENO® Green Chile Sauce, corn tortillas, Green Chile

Sancho Panza Spuds

April 7, 2020 by Ana Baca

Sancho Panza Spuds are a delicious and low cal alternative to the twice baked potato. Made with yogurt instead of sour cream, green chile and radishes.

Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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  • CourseSide Dish
  • CuisineFusion
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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  • CourseSide Dish
  • CuisineFusion
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
  • 3 large potatoes (approx. 10 oz. each)
  • 1- 13 oz. container BUENO® Frozen Green Chile
  • ½ cup plain yogurt
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • ⅛ tsp. granulated garlic
  • ¼ tsp. parsley flakes
  • 2 radishes grated
  • ½ cup cheddar cheese grated (optional)
  • ½ inch red bell pepper cut into 1strips
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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Filed Under: Side Dishes, Vegetarian Tagged With: BUENO® Frozen Green Chile, Green Chile

Traditional Hatch Green Chile Sauce

April 2, 2020 by Ana Baca

This Traditional Green Chile Sauce contains pork and New Mexico grown green chile. It is the taste of home for generations of New Mexicans.

GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Votes: 15
Rating: 3.73
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  • CourseSide Dish
  • CuisineNew Mexican
Servings
1.5 quarts
Servings
1.5 quarts
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Rating: 3.73
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  • CourseSide Dish
  • CuisineNew Mexican
Servings
1.5 quarts
Servings
1.5 quarts
Ingredients
  • 2 cups water
  • 1- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. unbleached flour
  • ½ medium onion chopped
  • 1 clove garlic minced
  • 1 lb. pork cubed
  • 1 tsp. granulated garlic
  • 1 tsp. salt
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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Filed Under: Basic Salsas, Hatch Green Chile Tagged With: Green Chile, Green Chile Sauce

Green Chile Salsa

March 31, 2020 by Ana Baca

Green Chile Salsa is a fresh homemade salsa using flame roasted green chile, stewed or fresh tomatoes, garlic, and onion. Perfect for fish or chicken.

GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Votes: 8
Rating: 2.75
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  • CourseSide Dish
  • CuisineParty Food
Servings
3 cups
Servings
3 cups
GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Rating: 2.75
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  • CourseSide Dish
  • CuisineParty Food
Servings
3 cups
Servings
3 cups
Ingredients
  • 1- 13 oz. container BUENO® Frozen Green Chile cooked to at least 165ºF
  • 1- 16 oz. can stewed tomatoes OR
  • 2 cups fresh chopped tomatoes
  • ½ small onion diced
  • 1 clove garlic
  • 2 tsp. granulated garlic
  • 1 tsp. vinegar
  • ½ tsp. salt
  • ¼ tsp. BUENO® Oregano crushed
  • ¼ tsp. cilantro optional
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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Filed Under: Basic Salsas, Party Food Tagged With: Green Chile, salsa

Fiesta Pasta®

March 23, 2020 by Ana Baca

Fiesta Pasta is a simple pasta dish full of color and flavor that you can make on a weeknight when you’re running short of time.

Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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  • CourseMain Dish
  • CuisineComfort Food, Fusion, New Mexican
Servings
Eight 8 oz.
Servings
Eight 8 oz.
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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  • CourseMain Dish
  • CuisineComfort Food, Fusion, New Mexican
Servings
Eight 8 oz.
Servings
Eight 8 oz.
Ingredients
  • 8 oz. rotini tri-color
  • 1 lb. ground sirloin
  • ½ medium onion finely chopped
  • 1- 16 oz. jar BUENO® NM Red Chile Sauce
  • 1 cup jarred spaghetti sauce with tomatoes & peppers
  • ¾ tsp. salt
  • ½ tsp. granulated garlic
  • 1 Tbsp. granulated sugar
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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Filed Under: Comfort Food, Quick and Tasty Tagged With: BUENO® NM Red Chile Sauce, Red Chile

Stuffed Sopaipillas

March 20, 2020 by Ana Baca

The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.

StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Rating: 4
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Eight 12 oz.
Servings
Eight 12 oz.
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Eight 12 oz.
Servings
Eight 12 oz.
Ingredients
  • 1- 10 oz. box BUENO® Sopaipilla Mix
  • 1 Tbsp. vegetable oil
  • ¾ cup Warm water
  • 6 cups cooked pinto beans drained
  • 2 16oz. jars BUENO® Hatch Green Chile Sauce
  • 2 tsp. salt
  • 1 tsp. granulated garlic
  • 4 cups shortening
  • 2 large tomatoes diced
  • 1 cup Monterey jack cheese shredded (about 3 oz.)
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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Filed Under: Comfort Food, Hatch Green Chile, Traditional Family Favorites, Vegetarian Tagged With: BUENO® Green Chile Sauce, BUENO® Sopaipilla Mix, Green Chile, Green Chile Sauce

New Mexican Spanish Rice

March 19, 2020 by Ana Baca

There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.

NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Rating: 4
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  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
8 4 oz. servings
Servings
8 4 oz. servings
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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  • CourseSide Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
8 4 oz. servings
Servings
8 4 oz. servings
Ingredients
  • 1 Tbsp. vegetable oil
  • 1 cup brown rice
  • 2 tsp. vegetable oil
  • ½ medium onion finely chopped
  • 1 - 13 oz container BUENO® Frozen Autumn Roast® Green Chile thawed in microwave
  • 2 - 8 oz. cans tomato sauce
  • 2½ cups water
  • 1 tsp. salt
  • ½ tsp. granulated garlic
  • ¼ tsp. pepper
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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Filed Under: Side Dishes, Traditional Family Favorites Tagged With: BUENO® Green Chile, Green Chile

Burritos Buenos

March 18, 2020 by Ana Baca

Burritos Buenos are everything good about a burrito! Chock full of beans, beef, chile and cheese, they are highly nutritious and tasty!

BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Votes: 1
Rating: 3
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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  • CourseMain Dish
  • CuisineComfort Food, New Mexican, Traditional Family Favorites
Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
  • ½ lb. ground beef lean
  • ¼ medium onion chopped
  • ⅛ cup water
  • ¼ tsp. BUENO® Oregano crushed
  • 1 tsp. granulated garlic
  • ½ tsp. salt
  • 2 tsp. vegetable oil
  • 13 oz. container BUENO® Frozen Green Chile
  • 2 cups cooked pinto beans drained
  • ½ cup cheddar cheese grated
  • 6 BUENO® Grandma's® Traditional Style Tortillas
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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Filed Under: Burritos, Traditional Family Favorites Tagged With: BUENO® Frozen Green Chile, BUENO® Grandma's Flour Tortillas, GreenChile, oregano

Hatch Chile Burgers

March 11, 2020 by Ana Baca

These Hatch Chile Burgers are perfect for summer grilling! Hatch Green Chile makes ordinary burgers extraordinary! Quick and easy too!

HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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  • CourseMain Dish
  • CuisineNew Mexican
Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
Ingredients
  • 2 lbs. ground sirloin
  • 1 cup BUENO® Hatch Green Chile Sauce (jarred)
  • ½ medium onion finely chopped
  • 1 egg beaten
  • 1½ tsp. salt
  • 1 cup bran flakes ground
  • ¼ tsp. pepper
  • ½ tsp. granulated garlic
  • BUENO® Seasoned Green Chile (optional)
Servings: 4 oz. servings.
Units:
Instructions
  1. Mix all ingredients together.
  2. Form into 8 patties.
  3. Grill until well done.
  4. Serve on hamburger buns with lettuce, tomato, BUENO® Seasoned Green Chile and slices of grilled onion.
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Filed Under: Hatch Green Chile Tagged With: BUENO® Green Chile, BUENO® Green Chile Sauce, Green Chile, Green Chile Sauce

New Mexican Quelites

March 5, 2020 by Ana Baca

New Mexican Quelites are a traditional Lenten food. Beans, spinach, onion and spices make a nutritious side dish or vegetarian powerhouse.

NewMexicoQuelites1-150x150 New Mexican Quelites
New Mexican Quelites
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  • CuisineNew Mexican, Vegetarian
Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
NewMexicoQuelites1-150x150 New Mexican Quelites
New Mexican Quelites
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  • CuisineNew Mexican, Vegetarian
Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
  • 1 Tbsp. vegetable oil OR 2 strips bacon diced
  • ¼ medium onion chopped
  • 2 cloves garlic minced
  • 1 15 oz. can chopped spinach drained
  • 1 cup cooked pinto beans drained
  • 2 Tbsp. BUENO® Coarse Chile
  • ½ tsp. granulated garlic
  • ½ tsp. salt
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil in a non-stick skillet. Sauté onion and garlic in oil.
  2. Add spinach, beans, and coarse chile.
  3. Stir in granulated garlic and salt.
  4. Cover and cook over low heat 15 minutes.
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Filed Under: Lenten Foods, Side Dishes, Vegetarian Tagged With: BUENO® Red Chile Powder

Red Chile Posole (Hominy Stew)

December 13, 2019 by Ana Baca

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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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
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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  • CourseMain Dish
  • CuisineNew Mexican, Traditional Family Favorites
Servings
Twelve 16 oz. servings
Servings
Twelve 16 oz. servings
Ingredients
  • 7 BUENO® Chile Pods (stems & seeds removed pods rinsed)
  • 6 small pigs’ feet (optional)
  • 6 qts. water
  • 2 lbs. lean pork meat bite-sized, including bones
  • 1-2 lb. pkg. BUENO® Posole
  • 2 medium onions diced
  • 6 cloves garlic minced
  • 4 tsp. granulated garlic
  • 1 Tbsp. salt or to taste
  • 1-14 oz. container BUENO® Frozen Red Chile
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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Filed Under: Holiday Fare, Stews Tagged With: BUENO® Chile Pods, BUENO® Frozen Corn Posole, BUENO® Red Chile, posole, Red Chile

Red Chile Linguini

October 12, 2019 by Ana Baca

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!
  • CourseMain Dish
  • CuisineComfort Food, Fusion, Mexican, New Mexican
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!
  • CourseMain Dish
  • CuisineComfort Food, Fusion, Mexican, New Mexican
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
Ingredients
  • 8 oz. linguini
  • 1 lb. ground sirloin
  • ½ medium onion finely chopped
  • 16 oz. jar BUENO® NM Red Chile Sauce
  • 1 cup jarred spaghetti sauce with tomatoes & peppers
  • ¾ tsp. salt
  • ½ tsp. granulated garlic
  • 1 tbsp. granulated sugar
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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