posted December 11, 2003 07:26 AM            

Chile Molido (Red Chile Powder)
16 dried red chile pods prepared as afor mentioned…
1. Place 2-3 pods in a blender or food Processor container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full. Empty
container and continue to process until all pods are ground.

Chile Caribe (Chile concentrate or reduction)
This is hot anyway you prep it…not like some of the more exotic peppers but it will satisfy …
1-2 cups water
8-16 toasted red chile pods here you can add some of the Ancho ( the dried form of Poblano pepper) this will add heat to your Caribe…get the dried and prepare as you would the regular pods.
2-4 garlic cloves
Pinch of Salt

1. Place water and chile pods in large saucepan. Heat to boiling on
high heat. When the chiles are soft and the water is a nice red about 10 minutes tops..
2. Pour mixture into a blender container and process to a thicker fairly chunky spoonable consistency… not quite a paste….
NOTE: Chile Caribe may be used as a base for any chile recipe but is essential on the Posole table…

Chile Colorado (Basic Red Chile Sauce)

2 tablespoons Lard ( or shortening…sigh)
2 tablespoons flour
1/4 - 3/4 cup Red Chile Powder( the kind you made NOT store bought!) * NOTE if you do find a good Mexican market and they carry the New Mexico Molido…you can use it a tip when searching the lighter the color the hotter the chiles used…remember this is a mild flavorful sauce.)
2 cups cold water
salt to taste
1-2 garlic cloves finely chopped to taste
Oregano large pinch
1 T Coriander ground (best if you buy the seeds and grind them up in a spice/coffee grinder or blender you ca find this at your local grocery store sometimes or Hispanic market also)

1. Like making a blonde roux heat shortening in a medium saucepan on medium heat. Stir in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute being careful to not scorch...it scorches easily
3. Gradually add the water and whisk, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

Varied amounts and variety of chile will determine the degree of hotness. I like it mild for those folk who want the flavor but not the heat…The Chili Caribe is for them…. Needless to say all this prep makes for a very aromatic kitchen and house…OH yeah!

Serve with Sopaipillas…They are an awesome Baking Powder bread that are fried...they puff up when fried and are well...just try them...they are as versatile as Tortillas in many ways plus you have desert options…If you want a sweet treat get some honey...preferably a good desert Sage honey and add to it a generous pinch of that Chili Molido you created making the posole...mix and keep it for the Sopaipillas...

I will yield it for 4 dozen but you may want to make more I have served them in a couple restaurants...
MIS EN PLACE:
4 cups AP flour
4 tablespoons shortening
2 teaspoons baking powder
1 1/2 cups warm water
1 teaspoon salt Shortening or other frying medium...Hey at least I didn’t use the *L* word...hehe
METHOD:
( If you are not familiar with baking or pastry this will be a very pleasant easy experience...enjoy)
Combine Dry ingredients mix well
Cut in shortening...I like using my hands almost like a coarse pie crust consistency
Make a well...add WARM water ( my Grandmother's recipe actually) work into a dough knead till smooth...it won't take long...Cover and let rest for 10-15 minutes
If you are using professional equipment I would heat your fryer to 375*(190*C)...If you are using a stove top method just remember they are cooked over a medium high to high heat so be careful...Use a thermometer!...
OK...now take your dough... cut your dough into 8ths...shape into balls and roll out into about 6-8 inch rounds...when you roll you want a thickness of about 1/8 inch...its thin but puffs up big! and you don't need much flour on your rolling surface...it is a moist very workable dough...cut into wedges and drop into fryer…they will puff immediately turn and fry till golden…turning as necessary. Here your donut turning skills will help!
If yours doesn't puff up or not too well try rolling them thinner before you start the next batch keep dough covered as you are working.

Drain on paper towels or a rack on a cookie sheet...
By all means serve as warm as possible...and don't forget the Hot Honey!

So when you make this...it can be as simple as the soup or as complex as a banquet for lots of visitors…Have hot drinks like Cocoa (Recipe to follow) …or even mix it with other traditions and serve with Egg Nog ( the best is home made…of course)
If its not your tradition…Just make it as we make all things…something that glorifies God and gives honor to our Lord and Master Jesus Christ…it is a special way to celebrate His birthday ( no matter what day it actually was) Let Jesus be the reason…and nothing else…invite friends and strangers in to share the joy of Jesus and let them know this is not just a once or twice a year festival…its an everyday celebration of New birth, Resurrection, and New creation

New Mexican Cocoa…you can determine the yield…
Heat milk with a couple cinnamon sticks set aside and add a good unsweetened cocoa…sweeten with brown sugar…enjoy!
OK...another Holiday favorite...we always had these on New years but also at Christmas...This is to yield 5-6 dozen but how you make them determines the size...I like the smaller ones..they not only can be eaten till you are full but as a side item to a New Mexican feast it is the perfect side dish...when someone orders Tamales give them 3-4-5.
Tamales Tips its a process so its important to have all the ingredients or should I say components done ahead and cooled for ease of handeling and assembly. So I am putting it down in the order that it should be done...since the hot meat and sauce needs a longer cooling time that is what you do first.
My traditional recipe calls for Beef...you can use Pork or Chicken or Turkey also...
Mis En Place Filling:
Beef! What I use is 4 lbs or so of a good chuck roast the fat adds to the flavor. Flank steak or brisket is also a good choice...
Water to cover
10-12 T of the Chile Molido)Tamales should be fairly spicy...but the sauce you serve with it should provide extra *kick*...
1-2-3 cloves Garlic ;-D
1 T Mexican oregano
Salt to taste...
Method: OK You will need 2 pans Braising the beef in a little bacon drippings or butter...remove the beef to other pan cover with water and let simmer ( oven method is acceptable)till falling apart done...2-2/12 hours. You are going to shred the beef when done. Reserve Stock. Ok when the beef is done and is cooling to be shredded remove all the visible fat.
, heat the other pan adding garlic and chili powder...incorporating the chile and fat add beef stock and whisk to make a fairly thick sauce adding oregano and salt...add the shrerdded beef and continue to cook untill it is a very thick mixture. Let cool.
The Masa
Mis en Place:
Warm water and Stock to total about well..hard to say just have your leftover stock and water ready 6-8 cups maybe? Masa must be moist, very moist – it should stick to the fingers
5 LB Masa Harina
1 LB lard..yes the L word again...Shortening is acceptable...hehe you asked for authentic!
Lard must be VERY FLUFFY, it must also be Cool to hold air...
Big pinch Salt
METHOD:
Whip the Lard and salt till fluffy
Mix Masa with stock /water till very thick with no lumps..mixer on low let stand for 5 minutes...add more water 1/2 cup at a time letting it rest in between do this a couple times it should still be very very thick.
Fold in lard and mix till very smooth as I said it should be a little sticky...
The Cornhusks
5-6 dozen corn husks, soaked in hot tap water
Soak the corn husks in hot water until soft and pliable, at least 1/2 hour. Allow to cool before making tamales. Take some of the thim inner husks and make strips these are used for tying them up. Then, spread about 2 tablespoons of masa mixture on each softened corn husk, making a rectangle about 3 by 4 inches and leaving at least a 2-inch margin of husk around the edges. I like to use a cake spatula ( icing spatula) you want it fairly thin as they will layer as you fold them up. Next, place a strip of the meat filling in a strip down the center of each tamale, being careful not to place too much filling in each...
Now there are many ways to tie them up...what I do is fold kind of rolling them over left over right the masa will over lap..its OK treally...then fold up from the bottom and from the top into little rectangles the top should ovelay the bottom fold take a *tie* and tie it around the middle using a bow ( like a little present!)
NOW! Steaming the Tamales!
If you have a commercial steamer you are in heaven...If you have a canning pot with a rack...or a rack and pressure cooker...great. If not here is a tip...take a pot with a lid and roll up aluminum foil into wads..and stuff down in bottom of the pot till about 3-4 inches high shape it so the tamales can stand up. this will allow you to put a couple inches of water in the pot...Bring to a boil and steam for about 40 minutes checking to add water...commercial steamers and pressure cookers @ about 15 psi should only take about 20 minutes.
Now while steaming make a sauce from the leftover beef filling..put through a sieve or food processor and return to the pot adding a hot chili caribe cook adjust salt and tighten or loosen the sauce to a thin consistancy...Now I have to say here that the tamales my grandmother made made us cry...and sweat..but it cleared the sinuses and left you screaming for more...So I am making this recipe for you to adjust the heat and provide extra heat for the fire lovers in your circle of friends...
Enjoy y'all and Praise our Lord who made all this and you ..possible!
OBTW! The meat filling and the Masa can be frozen...as can the tamales BEFORE they are steamed...
Biscochitos! A wonderful traditional ( and official cookie of the state of New Mexico!)
Here is my recipe...there is no *official* state recipe...
For the cookies:
2 cups lard or vegetable shortening (Yes the L word!...sorry but it is necessary )
1 cup sugar
2 eggs
3 tsp anise seeds slightly crushed either ina mortar or between two spoons.
6 cups flour
2 1/2 tsp baking powder
1 tsp salt
4 Tbl bourbon ( My Grandfather always kept a small bottle of bourbon in the cupboard for special occasions...I think most of it went for biscochitos..If you don't use alchohol a little apple juice or alcohol free sweet wine works well)
Water

Mix 2 T cinnamon and 1/2 C sugar and set aside. This is the topping.
In a large mixing bowl, cream the shortening with the sugar until light fluffy maybe 5 minutes. Add the eggs, bourbon, and anise seeds and blend well. Set aside. Sift together the flour, baking powder and salt and add dry to wet. Cut in the dry ingredients with a pastry cutter or hands.

When a crumbly mixture is formed, add the water. If the mixture doesn’t hold together, drizzle in water until a ball of dough is formed. A stiff pie-crust type of dough is what is desired. Dough can be rolled immediately, but works best if mixture is allowed to chill at least two hours or overnight. Flour the counter or pastry board and roll the ball of dough to a 1/4” thickness. Cut the dough by hand into either Diamonds, or fleur de lis. For the flakiest cookies, try not to handle the dough any more than necessary. Press all the cookies into the cinnamon sugar and place on ungreased cookie sheets Bake cookies at 350 for 7-10 minutes and sprinkle them with the a little more cinnamon-sugar mixture.

ANother Christmas Sweet Treat! last but not least
Empanaditias...so glad you are in the cooking baking mood...this is pretty simple...
Here is the recipe for the filling:
1 pound dried peaches or apricots
1 cup raisins
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup water
1 teaspoon nutmeg
1/4 teaspoon ground coriander
1 cup raisins
1 cup sugar
1 cup brown sugar
Pinon nuts ( can be found in stores as pignoli or pine nuts...although not as flavorful as New Mexican...they will work just fine...thanks to Pesto for making them available!)
1. Place dried fruit( except raisins!) in a medium-sized saucepan and cover with
water. Cook at medium heat until fruit is soft and almost mushy.
Drain.
2. Purée cooked fruit in a blender and add remaining
ingredients. Add raisins...Mix well.
The Pastry and method NOTE if you want to use a double crust pie crust recipe...go for it..works well also)
6 Cup Flour
1 Tsp Salt
1 Tbl Sugar
¾ Cup Shortening
1 ½ Cup Water
1 egg
Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
water and then to dry mixture. Dough should be soft but not sticky. Make
small balls of dough. Roll out dough 1/8" thick and cut into 3" circles. Place a heaping teaspoon of filling into center and fold over. seal with a little milk, pinching edges as you would for pie. The groovy thing about these is you can bake or fry them...if you bake them brush with a little milk and bake @ 350 (325 convection) till golden. Fry likewise!

OK I am done...for now! I pray you try and enjoy these recipes...and I pray the Spirit of this seasonal cooking will remain throughout the year! Enjoy them all year for every day is Christmas and Every day is Easter! The Gift and the Gift! Jesus and Salvation!
Thank you Father...and thank you Sisters and Brothers in Christ...

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In HIS Grip,
Leo Griego
Work webpage: www.nashvillerescuemission.org
Personal webpage: www.geocities.com/leo_d_lyon