Petit Fours » A group blog of authors writing in different genres

Masthead header

New Mexican Cooking…In Atlanta, Georgia!

I assume that everyone has a comfort food that reminds them of home. I, in fact, have several! But New Mexican chile is definitely my favorite. For enchiladas, I prefer red chile, which is green chile left on the vine to turn red, then strung on string and allowed to dehydrate in the dry, New Mexican heat.

When people ask, “Which is hotter…red or green?” they give themselves away! You can have spicy hot red chile and mild green chile, or vice-versa. It all depends on the chile. With my red chile sauce, I always add in the small, thin, pointed-end chiles, sometimes called chile de arbol or chile pequin, because I like my chile HOT! Just remember…the pointier the end of the chile, the hotter it is!

It is difficult to crank up the heat factor on green chile, so I always order mine ”hot” from Hatch, New Mexico, usually during the UNM Alumni Green Chile Roast in the fall. I have found authentic, New Mexico Bueno-brand, green chile in the frozen section of my local grocery store, but that is very unusual! If you happen to find it, grab a couple of containers for me!

Another learned preference is whether you like your enchiladas flat or rolled. If it’s part of a combination plate with only one enchilada, I don’t mind a rolled enchilada. But an enchilada plate in New Mexico is always served flat and layered.

After you read through the recipe, I hope you’ll give New Mexican red chile enchiladas a try. This particular recipe is quick to make, less than 30 minutes from start to finish. For those of you who have visited New Mexico and developed a taste for New Mexican cooking, you’ll want to keep this recipe (and a stash of red chile pods) on hand!

All of the items were purchased at Wal-Mart or Kroger in Cumming, GA. One bag of red chile pods will make several servings of red chile enchiladas.

So what is your comfort food? Please share!

New Mexican Red Chile Enchiladas

Recipe makes 2 servings of 3-stack flat enchiladas. Salt is added at the table to reduce sodium content of the dish.

Chile Sauce

Red chile pods, one-12 oz. package (make sure they are a deep red color, and not brown, which means they’ve been sitting too long)

 

 

 

 

 

 

2-5 thin, long chiles (may be under different names, chile de arbol…they are HOT!)

 

 

 

 

 

 

 

 

 

Garlic, 1-2 cloves, thinly sliced (to your taste)

Tomato sauce, 8 oz. can, for a sweeter taste, not necessary…but I like it!

Water or chicken stock (approximately 2-3 cups)

Thoroughly rinse about 10 chile pods and remove stem (you’ll have several left for another day.) Leave seeds in for a hotter sauce.

 

 

 

 

 

 

 

Place chile pods, sliced garlic and about 2 cups of water (or chicken stock) in a blender.

 

 

 

 

 

 

 

 

 

 

Blend at highest speed for about 3 minutes. If the chile sauce is too thick to blend, add more water in ¼ cup increments. Blend until you get a rich, red sauce.

 

 

 

 

 

 

Pour into a 2-quart saucepan, stir in tomato sauce, cover and place on stovetop at a medium setting.

 

 

 

 

 

 

At this point, you can add in cooked meat if you’d like, such as ground beef or shredded chicken. Bring to a slow boil, making sure to stir often once the sauce starts to boil. Lower heat and cook for about 10 minutes, stirring often.

Tortillas

Corn tortillas (2-3 for each serving)

 

 

 

 

 

 

 

Heat 2-3 tablespoons of cooking oil in a small fry pan and heat corn tortillas on both sides. Or you can spray canola oil spray on both sides of the tortillas. Heat quickly on both sides—make sure they are not crispy! Place on a paper towel after softening.

Filling

Package of mild cheddar or Mexican Mix cheese

Cut corn (you’ll use 3-4 tablespoons for each serving—frozen or canned is fine, heated thoroughly)

Assembly

Put softened corn tortilla into red chile sauce and scoop out with plenty of sauce.

 

 

 

 

 

 

Place on large plate. Add a tablespoon or more of corn and top with cheese.

 

 

 

 

 

 

Repeat for 2-3 layers, depending on how hungry you are! Cover finished plate with a paper towel and melt cheese in microwave for 30-60 seconds on high.

Salad Topping, Condiments

Top with shredded/chopped lettuce, tomato and onion. Sprinkle salt and pepper to taste.

 

 

 

 

 

 

 

Sides

I like fried potatoes, Spanish rice or refried pinto beans. A side of posole is also delicious!

 

 

 

 

 

 

 

 

Enjoy!

 

Mary Preston - February 21, 2013 - 2:56 am

I’ve never tasted Mexican cooking, though no doubt there are Mexican restaurants here in Australia.

Marilyn Baron - February 21, 2013 - 7:08 am

Anna,
I love beef or cheese enchiladas and I’ve never tasted one I love in Atlanta. I remember one restaurant in Miami, in Coral Gables, that had the best enchiladas and that restaurant closed and I’ve never been able to duplicate that taste. My husband loves Mexican food and he goes to Sante Fe on business and raves about the food but I’ve never been there. Do you have any restaurants you consider authentic in Atlanta I could try? I keep hearing about a place called Pure but they’re always crowded and it’s hard to get in. Love this post.
Marilyn

Pam Asberry - February 21, 2013 - 7:43 am

My son and I are big fans of Mexican food so I am really looking forward to trying this recipe! Thank you for all the great info!

Linsey Lanier - February 21, 2013 - 7:47 am

Definitely a hot tamale post, Anna. I did not know that there could be mild or hot green/red peppers. I really like the green, but am not much on the heat. :) I’ll have to tell hubby. :) Thanks.

Mary, not all Mexican restaurants are the same. IMO, the best in the US are in the southwest, like New Mexico, which Anna mentions. If you ever get to travel there, I hope you get to give one a try.

Sandra Elzie - February 21, 2013 - 8:09 am

There was this tiny place insan Antonio that made the best Mexican I’ve everhad. Normally, comfort for me is stew and cornbread

Dianna Love - February 21, 2013 - 10:24 am

I”m going to share this with my hubby who does all the cooking, Anna, because he loves really good Mexican and Southwestern food. I know he’ll want to try it. Yum – good way to start the day, talking about food. :)

Mona Karel - February 21, 2013 - 11:35 am

There is nothing quite like New Mexico food, which is different from ‘Mexican’ food. The green chiles have something to do with that. Our fall air is redolent with the scent of roasting chiles, and the freezers in our grocery stores are packed with various types of prepared green chile. Yummm.
If you were to order enchiladas here, prepared flat, you would be asked if you wanted an egg on top. Fried eggs on enchiladas, ahh for the days when I wasn’t low carb!
Pork can be slow cooked with green chile and onions for an amazing stew. Mmmm, snowy here today and I’m feeling like some cooking

Anna Doll - February 21, 2013 - 2:44 pm

Thanks for all the posts, guys!

Mary,

New Mexican food is very different from Mexican food. The sauces are rich, but pure…no adding thickeners. The chile, red or green, is made from the actual chile. There is nothing like red or green chile from New Mexico!

Anna Doll - February 21, 2013 - 2:46 pm

Marilyn,

If your husband travels to Santa Fe, then he’s had the best! And my New Mexican cooking is very similar, I’m sure, to what he’s eaten.

Sounds like we need a crit partner eat-fest!

Anna Doll - February 21, 2013 - 2:47 pm

Pam,

I hope you like the recipe. Mona mentioned a fried egg on top and I absolutely love that! I make a green chile huevos rancheros that is to die for…maybe I’ll post that recipe next month!

Enjoy!

Anna Doll - February 21, 2013 - 2:49 pm

Linsey,

When we get green chiles from Hatch, New Mexico in the fall, I’ll order some mild green chiles for you! I’m a fan of HOT, SCALDING, burns all the way down, chile! So you won’t want to eat my green or red enchiladas!

Thanks for stopping by!

Anna Doll - February 21, 2013 - 2:51 pm

Sandy,

I love cornbread and stew…especially if you add in some hot green chiles! I hate when you eat the best of anything and the restaurant shuts down. There are lots of little restaurants in New Mexico like that. My favorite New Mexican restaurant in Santa Fe was on the outskirts of town…after a few years, I couldn’t remember where it was! Bummer!

Anna Doll - February 21, 2013 - 2:55 pm

Diana,

I’ll send a link to my blogspot account, where I have some more New Mexican recipes. I have a great bread pudding with whiskey sauce that is to die for!

I love good food!

Thanks for stopping by!

Anna Doll - February 21, 2013 - 2:58 pm

Mona,

You live in New Mexico right now? What is your favorite New Mexican restaurant? I like Casa Azul in Old Town Albuquerque, Los Cuates up on Lomas, Little Anita’s…so many…In Santa Fe, the Pink Adobe (I assume it’s still there) was a favorite. Plus a hole in the wall on the way out of Santa Fe to Albuquerque…that I’ve never been able to locate!

Now I’m hungry for green chile stew!

Thanks for stopping by!

Carol Burnside - February 21, 2013 - 3:16 pm

YUM! Anna, you’re making me hungry. Hubby and I love spicy foods so this is right up my alley. ;)

Connie Gillam - February 21, 2013 - 3:22 pm

Anna-

I’m a weakling. My stomach can’t handle anything hot and spicy.
My husband and daughter, on the other hand, love everything hot-the hotter the better.

I’ll pass your receipe on to them.

Anna Doll - February 21, 2013 - 5:47 pm

Carol,

I hope you can find the ingredients in Arkansas…although my experience is that if you have a large enough Hispanic population, you’ll have the ingredients at the local Wal-Mart!

Anna Doll - February 21, 2013 - 5:48 pm

Connie,

My favorite snack when I was growing up was 2-3 freshly roasted and peeled green chiles with garlic and salt on a fresh, homemade tortilla!

My husband says the reason I can eat such hot foods is that I burned off my taste buds at 4 years old!

Sia Huff - February 22, 2013 - 11:06 am

Hi Anna,
Like Linsey I prefer a milder chili. If you make your recipe with green chilis, will the sauce come out with a green tint? I know the tomatoe sauce add red. Might be interesting. It sounds delicious. Thanks for sharing.

Maxine - February 22, 2013 - 4:40 pm

Anna, I have been out of town, but when I got back and saw that you had posted one of your recipe blogs, I HAD to visit it. This sounds wonderful. I think I will try it. If you have a few simple Mexican dish recipes, I hope you will share them with me. I do like my chili, but that is the extent of my Mexican cooking. I’m not even sure what to order at La Prilla lol.

Anna Doll - February 22, 2013 - 7:39 pm

Sia,

You would not add red tomato sauce to a green chile sauce. The way I make my green chile is like a thick stew. Chopped green chiles added to a saute of chopped yellow onions, garlic and fresh tomatoes and then add chicken or beef stock. I usually add in shredded chicken or cooked ground beef. I make my green chile enchiladas the same as my red, just substituting the chile sauce out.

Very tasty! But like I said in my post, it’s a lot more difficult to make green chile hotter, and it’s difficult to tell if the chile is hot, medium or mild unless you grow it yourself!

Anna Doll - February 23, 2013 - 3:37 pm

Maxine,

I love to share recipes…will post a link to my food recipe blog as soon as I can find it! Let me know if you try this recipe.

Susan Carlisle - February 25, 2013 - 8:49 am

Anna,
We love Mexicain at my house. I’ll be printing this of. My husband thinks he’s the next Betty Crocker so he’ll love this. Thanks for sharing.

F O L L O W   U S
R E C E N T   T W E E T S