vegetable oil Archives - Bueno Foods

Tomatillo Chicken Wings

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Tomatillo Chicken Wings are the perfect party food for family gatherings and tailgate parties.  And for those looking to jazz up ordinary chicken wings, the tomatillo salsa adds flavor and spice! Best of all, they are easy to prepare.

 

The secret ingredient to these wings is our Tomatillo Salsa. https://buenofoods.com/product/tomatillo-salsa/

Bright and tangy, this traditional tomatillo sauce is a favorite in Mexico to add brightness and flavor to fish tacos, fish dishes, veggies and eggs. The added jalapeño peppers give it a kick and will fill your taste buds with happy notes!

SALSA-Tomatillo-Glazed-Chicken-Wings-2-150x150 Tomatillo Chicken Wings
Tomatillo Chicken Wings
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Servings
Four
Servings
Four
SALSA-Tomatillo-Glazed-Chicken-Wings-2-150x150 Tomatillo Chicken Wings
Tomatillo Chicken Wings
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Servings
Four
Servings
Four
Ingredients
Servings:
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Instructions
Chicken Preparation
  1. Season wings with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat to 350°F.
  3. Gently lower wings into hot oil. Fry for 12 minutes or until golden brown, turning wings halfway through.
  4. Drain chicken wings on paper towels. Reserve in a warm oven.
Tomatillo Sauce Preparation
  1. To a large saucepan, add sugar, garlic powder and salt and cook over medium-low heat. Stir frequently to avoid burning the sugar.
  2. Add salsa.
  3. Cook uncovered for 4 minutes until thickened. Remove from heat.
  4. Stir in lime juice.
Wing Assembly
  1. Place warm chicken wings in large heat-safe bowl.
  2. Toss with tomatillo sauce until thoroughly coated. Garnish with jalapeño rounds and chopped cilantro.
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Green Salad with Tomatillo Avocado Dressing

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Enjoy the perfect light summer meal: fresh Green Salad with Tomatillo Avocado Dressing. Serve alone or as an accompaniment to any dish.

 

The secret ingredient to this Tomatillo Avocado Dressing is our Tomatillo Salsa.   https://buenofoods.com/product/tomatillo-salsa/

Bright and tangy, this traditional tomatillo sauce is a favorite in Mexico to add brightness and flavor to fish tacos, fish dishes, veggies and eggs. The added jalapeño peppers give it a kick and will fill your taste buds with happy notes!

SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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Servings
Four
Servings
Four
SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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Servings
Four
Servings
Four
Ingredients
Servings:
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Instructions
Dressing Preparation
  1. Peel and pit avocado.
  2. Using stand mixer or food processor, blend avocado until smooth.
  3. Add salsa, sour cream, garlic, lime juice and oregano. Pulse until creamy.
  4. Salt to taste.
Chicken Preparation
  1. Preheat oven to 375°F.
  2. Season chicken breasts with salt and pepper.
  3. In a large skillet, heat oil over medium-high heat.
  4. Brown chicken for 5 minutes on both sides.
  5. Place skillet into oven. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.
Salad Assembly
  1. Toss lettuce, cilantro, tomatoes and corn in a large bowl.
  2. Portion out salad onto plates. Top with chicken breast and avocado dressing.
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Vegetarian Breakfast Burritos

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These Vegetarian Breakfast Burritos are a hearty and healthy choice for vegetarians and non vegetarians alike.  With green chile sauce, corn, zucchini, onions, garlic, beans and scrambled eggs, they are chock full of nutrition.

Hatch Green Chile Sauce adds flavor and a bit of heat.https://buenofoods.com/product/hatch-green-chile-sauce/

We make our thick and chunky traditional green chile sauce with our most premium green chile from Hatch, New Mexico. You’ll delight in it as a topping for enchiladas, tacos and huevos rancheros as well as a base for stews and soups. Certified New Mexico grown and Hatch grown.

SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add green chile sauce, corn, zucchini, onions, garlic, and beans.
  3. Simmer uncovered for 5-10 minutes, stirring occasionally.
  4. While vegetables are cooking, crack eggs into microwaveable dish. Add water and lightly stir.
  5. Microwave egg mixture on HIGH for 30 seconds. Stir. Microwave for an additional 30 seconds.
  6. Add eggs to vegetable mixture. Using a spatula, cut eggs into bite-sized pieces.
  7. Warm tortilla on a comal.
  8. Spoon vegetable mixture onto tortilla. Top with cheese.
  9. Roll into burrito. Serve warm.
Recipe Notes

Option: You may substitute pinto beans for black beans.

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Hatch Chile Mac & Cheese

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For a Southwestern take on the iconic dish, we add Hatch Green Chile to our Hatch Chile Mac & Cheese.  This is comfort food at its best.

For Southwestern flavor, you’ll find Hatch Autumn Roast® Salsa here. https://buenofoods.com/product/autumn-roast/

To make one of our most popular salsas, we combine our most premium roast with our most premium green chile from Hatch, New Mexico. If you are a Hatch chile aficionado and an Autumn Roast® fan, the pure taste of triple roasted green chile will make this a cherished addition to your pantry.  After tasting it, you will be passionate about all things New Mexico! Certified New Mexico grown and Certified Hatch grown.

SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
Ingredients
Servings:
Units:
Instructions
Sauce Preparation
  1. In a large saucepan, heat oil over low heat.
  2. Add flour and stir until golden brown, making a roux. Let simmer for 5 minutes, stirring frequently to prevent burning.
  3. Whisk in butter and half and half.
  4. Continue to simmer until sauce is smooth.
  5. Add cheese and salsa and fold into sauce until well mixed.
  6. Rinse salsa jar with ¼ cup water and stir contents into sauce.
Pasta Preparation
  1. Add olive oil and salt to 2 quarts water. Bring to a boil.
  2. Add pasta. Cook per package directions. Drain. Put cooked pasta in large serving platter.
Assemble Mac & Cheese
  1. Add green chile cheese sauce to pasta. Fold gently to coat. Top with green onions and crumbled bacon.
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Hatch Chile & Beer Braised Brats

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Hatch Green Chile Sauce and your choice of beer infuse these Hatch Chile & Beer Braised Brats with flavor.

Try our Hatch Green Chile Sauce in these brats and other recipes.  https://buenofoods.com/product/hatch-green-chile-sauce/

We make our thick and chunky traditional green chile sauce with our most premium green chile, grown in Hatch, New Mexico. You’ll delight in it as a topping for enchiladas, tacos and huevos rancheros.  And, it’s also perfect to use as a base for stews and soups. Certified New Mexico grown and Hatch grown.

SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
Ingredients
Servings:
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Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Sear sausage for 3-5 minutes on both sides.
  3. Remove sausages from skillet and reserve on plate.
  4. Drain all but 1 Tbsp. of fat from the pan. Return skillet to heat and add 1 Tbsp. butter.
  5. Sauté garlic and onions until golden brown.
  6. Add green chile sauce and beer. Stir to combine.
  7. Add seared sausages to sauce. Cover and simmer on medium heat for 15-20 minutes until sausages are thoroughly cooked.
  8. Remove sausages from skillet. Reserve.
  9. Cook sauce, uncovered, for 10 additional minutes until reduced.
  10. In a separate skillet, lightly toast hot dog buns with remaining butter.
  11. Place sausages in buns. Top with sauce.
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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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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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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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Chorizo Potato & Egg Wraps

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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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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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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
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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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
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
HatchEnchiladasEncantadas1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Nachos

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Nachos are perfect when you feel like snacking. There’s nothing more satisfying than homemade stone ground corn chips piled high with a chile cheese sauce.  Black beans, tomatoes, onion and olives are optional.

2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time
15-30 minutes
Ingredients
Servings: 2.5 oz. servings
Units:
Instructions
  1. Add 1-2 inches of oil to 12 inch skillet and pre-heat to 375F.
  2. Stack tortillas and cut into eighths.
  3. Add 10-15 pieces of tortilla, one at a time, to hot oil.
  4. Fry tortillas for 1-2 minutes, lightly stirring chips until bubbling slows down. Remove chips and drain on paper towel. Fry remaining in same fashion.
  5. In small saucepan combine green chile, cheese and heat for 5-7 minutes stirring mixture until mixture is hot and pourable.
  6. Fill shallow bowl with tortilla chips, and top with chile-cheese sauce.
  7. Sprinkle with chopped tomatoes, black beans and onion.
  8. Garnish with sour cream and olives (optional).
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Hatch Veggie Tostadas

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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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Rating: 5
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
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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Sunburst Deviled Eggs

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These Sunburst Deviled Eggs are a perfect solution to all those Easter eggs! Light and tasty, they are a favorite for brunch or a light meal.

GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
GC-Sunburst-Deviled-Eggs-1-150x150 Sunburst Deviled Eggs
Sunburst Deviled Eggs
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Servings
16 eggs (about 2.5 oz. each)
Servings
16 eggs (about 2.5 oz. each)
Ingredients
Servings: eggs (about 2.5 oz. each)
Units:
Instructions
  1. Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
  2. Heat oil over low heat in a sauté pan. Sauté onion.
  3. Add cooked green chile. Cook an additional 10 minutes over medium heat or until excess moisture evaporates. Remove from heat.
  4. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks into a bowl.
  5. Mash yolks with a fork.
  6. Stir in cooked onion and green chile mixture, celery, mayonnaise, mustard, salt and pepper. Mix well.
  7. Scoop spoonfuls of mixture into each halved egg white.
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Blue Corn Red Chile Cheese Enchiladas

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Blue Corn Red Chile Cheese Enchiladas are a traditional New Mexican favorite. They are the perfect comfort food for vegetarians and native New Mexicans! This recipe is from the Baca family archives and a favorite for special celebrations!

These enchiladas use our finest and most premium red chile puree: Special Reserve.

Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Ingredients
Servings:
Units:
Instructions
Sauce
  1. Heat oil over low heat. Add flour, stirring constantly until golden brown to make a roux.
  2. Add red chile and 1 container of cold water. Depending on your preferred consistency, you can add more or less water.
  3. Add garlic, salt, and oregano and simmer uncovered for at least 20 minutes. The longer you cook, the thicker the sauce becomes.
Enchiladas
  1. In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
  2. Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
  3. Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
  4. Sprinkle first layer with onion and cheese. Continue to build the layered casserole with fried tortillas, red chile sauce, onion and cheese until all ingredients are used.
  5. Bake at 350° for 10 minutes or until cheese melts.
Recipe Notes

Note: Blue corn is delicate and tortillas may separate while frying.  No worries. Assemble as usual.  Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.

Option: Pour remainder of chile sauce over individual servings if desired.

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Traditional Red Chile Sauce

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This Traditional Red Chile Sauce uses New Mexico grown red chile pods and a roux to make a sauce like our grandmothers used to make. Serve with beans or use for enchiladas.

redchilesauce-150x145 Traditional Red Chile Sauce
Traditional Red Chile Sauce
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Votes: 3
Rating: 4.33
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Servings
20 oz.
Servings
20 oz.
redchilesauce-150x145 Traditional Red Chile Sauce
Traditional Red Chile Sauce
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Servings
20 oz.
Servings
20 oz.
Ingredients
Servings:
Units:
Instructions
  1. Remove stems and seeds from chile pods. Rinse.
  2. Soak pods in lukewarm water 3 minutes or until soft.
  3. Rinse chile pods of remaining seeds and remove veins.
  4. Place chile pods in a saucepan and pour the 36 oz. of water to cover pods. Bring to a boil. Cover. Simmer over low heat 20 minutes.
  5. Place pods in a food processor or blender with half of the cooking liquid. Add salt, garlic and oregano. Process or blend pods until smooth.
  6. In a large skillet, heat oil over medium heat. Add flour and stir until golden brown, making a roux. Remove from heat.
  7. Add blended chile to roux and stir until any lumps dissolve.
  8. Return to heat and slowly combine remaining cooking liquid with chile to achieve a tomato sauce consistency.
  9. Simmer 10 minutes.
Recipe Notes

Option: Add more water and/or low sodium broth for thinner consistency.
For thicker sauce, start with 24 to 30 oz. of water instead of 36 oz.

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Traditional Hatch Green Chile Sauce

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

GreenChileSauceTraditional1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Votes: 15
Rating: 3.73
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Servings
1.5 quarts
Servings
1.5 quarts
GreenChileSauceTraditional1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Votes: 15
Rating: 3.73
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Servings
1.5 quarts
Servings
1.5 quarts
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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Chile Colorado (Red Chile Sauce)

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For a taste of home, Chile Colorado (Red Chile Sauce) is a traditional New Mexican sauce to use in enchiladas, tamales, burritos and posole to give Southwestern flavor. Also you may pour it over eggs, fish, pork or any type of meat to enhance its flavor.

ChileColorado1-150x150 Chile Colorado (Red Chile Sauce)
Chile Colorado (Red Chile Sauce)
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Votes: 6
Rating: 2.5
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Servings
24 oz.
Servings
24 oz.
ChileColorado1-150x150 Chile Colorado (Red Chile Sauce)
Chile Colorado (Red Chile Sauce)
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Votes: 6
Rating: 2.5
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Servings
24 oz.
Servings
24 oz.
Ingredients
Servings:
Units:
Instructions
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile and cook about 10-15 minutes.
  3. Meanwhile, heat oil over low heat in medium skillet. Add flour. Stir constantly to make a golden brown roux.
  4. Stir red chile puree into roux.
  5. Add remaining ingredients. Stir and bring to a slow boil.
  6. Reduce heat and cover. Simmer for 10-15 minutes.
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Stuffed Sopaipillas

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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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Votes: 2
Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.
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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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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Votes: 3
Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Votes: 3
Rating: 4
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