Shrimp Pasta Fra Diavolo

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Shrimp Pasta Fra Diavolo fuses multiple cuisines for a delightful outcome. New Mexican red and green chile, tomatoes, pasta and shrimp equals delicious!

2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Votes: 1
Rating: 1
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: 4
Units:
Instructions
  1. In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
  2. Add garlic and cook for a minute more.
  3. Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
  4. Add seafood, cook for 5-10 minutes more until heated through.
  5. Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.
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Mama’s Basic Red Chile Sauce (From Red Chile Puree)

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Mama’s Basic Red Chile Sauce is our mother’s basic recipe for a traditional New Mexican red chile sauce. She adds a pinch of sugar like her grandmother did.

Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce (From Red Chile Puree)
Mama’s Basic Red Chile Sauce
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Votes: 9
Rating: 3.67
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Servings
24 oz.
Servings
24 oz.
Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce (From Red Chile Puree)
Mama’s Basic Red Chile Sauce
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Votes: 9
Rating: 3.67
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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 allowing the chile to defrost and cook.
  3. Meanwhile, heat olive oil in a separate saucepan over medium heat.
  4. Sprinkle in flour to make roux. Stir in garlic while browning roux.
  5. Stir simmering red chile and water into roux, eliminating any lumps.
  6. Add oregano, salt and sugar. Stir and bring to a boil.
  7. Reduce heat and cover. Simmer 10-15 minutes.
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Santa Fe Fish Fillets

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Santa Fe Fish Fillets feature your choice of fish, marinated in New Mexican red chile powder and white wine. Then they are and dipped in a blue cornmeal batter to make a delicious Southwestern dish!

SantaFeFishFillets1-150x150 Santa Fe Fish Fillets
Santa Fe Fish Fillets
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Votes: 1
Rating: 5
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Servings
Four 5 ½ oz. servings
Servings
Four 5 ½ oz. servings
SantaFeFishFillets1-150x150 Santa Fe Fish Fillets
Santa Fe Fish Fillets
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Rating: 5
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Servings
Four 5 ½ oz. servings
Servings
Four 5 ½ oz. servings
Ingredients
Servings: 5 ½ oz. servings
Units:
Instructions
  1. Combine red chile powder with oregano, lemon juice, scallions, wine, 4 Tbsp. olive oil, garlic, and salt in a shallow dish.
  2. Place fish fillets in marinade. Spoon marinade over fillets to cover them.
  3. Place in refrigerator. Marinate 1 hour.
  4. Heat 2 Tbsp. olive oil and butter in a non-stick skillet over medium heat.
  5. In small bowl, combine blue cornmeal and flour.
  6. Dip each fillet in beaten egg and then in cornmeal/flour mixture. Drop into skillet.
  7. Cook fillets over low heat approximately 7 to 10 minutes each side or until coating becomes crusty and fish is cooked through.
Recipe Notes

Per serving: 180 calories; 13g protein; 10g fat; 10g carbohydrates; 250mg sodium and 60mg cholesterol.

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Red Chile Velvet Cupcakes

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These Red Chile Velvet Cupcakes are New Mexican at their heart. The New Mexico grown red chile puree gives a slight kick to these delicious cupcakes.

RedChileVelvetCupcakes1-e1567878692665-150x150 Red Chile Velvet Cupcakes
Red Chile Velvet Cupcakes
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Votes: 1
Rating: 5
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Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
RedChileVelvetCupcakes1-e1567878692665-150x150 Red Chile Velvet Cupcakes
Red Chile Velvet Cupcakes
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Rating: 5
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Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Servings Prep Time
4 doz. mini cupcakes 5-7 minutes
Cook Time Passive Time
10-15 minutes 2-3 minutes
Ingredients
Red Velvet Mini Cupcakes
Red Chile-Cream Cheese Frosting
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
  3. Melt butter in a large saucepan over medium heat. Remove from heat; stir in red chile puree and sugars. Add cream cheese and vanilla, stirring to combine.
  4. Add flour mixture, stirring until moist.
  5. Drop 1 heaping teaspoon into mini cupcake cups.
  6. Bake at 350° for 10 to 15 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.
  7. Remove cupcakes from pans; cool on wire racks.
  8. Combine frosting ingredients and stir until smooth. Pipe frosting onto each cupcake and enjoy!
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Red Chile Posole (Hominy Stew)

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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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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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Votes: 19
Rating: 3.74
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Servings
Twelve 16 oz. servings
Servings
Twelve 16 oz. servings
Ingredients
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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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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Red Chile Cheese Enchiladas

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Red chile cheese enchiladas are a New Mexico staple. You can find enchiladas stuffed with chicken, crab meat or beef, but this is still our favorite!

RC-Cheese-Enchiladas1-150x150 Red Chile Cheese Enchiladas
Red Chile Cheese Enchiladas
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Votes: 3
Rating: 5
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This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
RC-Cheese-Enchiladas1-150x150 Red Chile Cheese Enchiladas
Red Chile Cheese Enchiladas
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Rating: 5
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This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
  2. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  3. Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  4. Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  5. Bake at 350° for 20 minutes or until cheese on top is melted.
Recipe Notes

Red Chile Cheese EnchiladasProducts

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