red chile enchiladas

  • Albóndigas: meatballs
  • Atole: a thick, hot gruel made from corn
  • Biscochito: anise-flavored cookie, sometimes made with lard.
  • Burrito: a small-to-medium white flour tortilla, filled with fried meat, beans, sour cream, green chile, or a combination of these, and rolled, it is often served smothered with green/red chile sauce and melted cheese.
  • Calabacitas: Green summer squash with onions, garlic, and other vegetables, fried.
  • Caldillo: a thin, green chile stew (or soup) of meat (usually beef, often pork or a mixture), potatoes, and green chiles
  • Capirotada: a dessert traditionally made during Lent festivities made of fried slices of birote or bolillo bread, then soaked in melted ‘piloncillo, garnished with coconut, peanuts, orange slices and nut bits, served warm or cold
  • Carne adovada: Cubes of pork that have been marinated and cooked in red chile, garlic and oregano, often spicy.
  • Carne asada: roasted or broiled meat (often flank steak), marinaded.
  • Chalupa: a corn tortilla, fried into a bowl shape and filled with shredded chicken or other meat, and/or beans, and usually topped with guacamole and salsa.
  • Chicharrones: small pieces of pork rind with a thin layer of meat that are deep-fried
  • Chicharrones de cuero: strips of pork skin that are deep-fried
  • Chile or chile sauce: A sauce made from red or green chiles by a variety of recipes, and served hot over many (perhaps any) New Mexican dish.
  • Chiles: peppers of the Capsicum genus.  The bulk of, and allegedly the best of, New Mexico chiles are grown in and around Hatch, in southern New Mexico. Chimayo in northern New Mexico is also well known for its chile peppers.
  • Chile con queso: chile and melted cheese mixed together into a dip.
  • Chiles rellenos: whole green chiles stuffed, dipped in an egg batter, and fried.
  • Chimichanga: a small, deep-fried meat and (usually) bean burrito, also containing (or smothered with) chile sauce and cheese.
  • Chorizo: spicy pork sausage, seasoned with garlic and red chile.
  • Churro: a fried-dough pastry-based snack. Churros are typically fried until they become crunchy, and may be sprinkled with sugar.
  • Empanadita: a little empanada; a pasty or turnover filled with minced meat, spices and nuts.
  • Enchiladas: corn tortillas filled with chicken meat, and/or cheese, they are either rolled, or stacked, and covered with chile sauce and cheese.
  • Flan: a caramel custard.
  • Flauta: a small, tightly rolled, fried enchilada.
  • Frijoles: beans, pinto beans.
  • Green chile stew: similar to caldito with the use of green chile.
  • Guacamole: mashed, seasoned avocado, usually with chopped vegetables such as onion and tomatoes, and sometimes garlic, lime and chile; often served with chips.
  • Huevos rancheros: traditionally, these eggs are poached in chile. The modern dish is typically fried eggs, covered with cheese or a chile salsa.
  • Mole sauce: Spices, almonds, red chile, tomatoes, and chocolate, often served with chicken.[2]
  • Natillas: soft custard dessert
  • Navajo Taco: a taco on Native American frybread, rather than a tortilla.
  • Panocha: Flour made from sprouted wheat or a pudding made from this flour
  • Pico de gallo (“rooster’s beak”): A cold salsa with thick-chopped fresh chiles, tomatoes, onions and cilantro.
  • Pine (pinyon) nuts: Nuts of the pinyon pine; often sold at roadside stands.[2]
  • Posole/Pozole: a thick stew made with hominy corn.
  • Quesadilla
  • Quince cheese: a sweet, thick, quince jelly or quince candy.
  • Salsa: generally an uncooked mixture of chiles/peppers, tomatoes, onions, and frequently blended or mixed with tomato paste to produce a more sauce-like texture than pico de gallo.
  • Sopaipilla (“little pillows”): a puffed, fried bread, it is eaten split or with a corner bitten off and filled with honey or sometimes honey-butter.
  • Taco: a corn tortilla fried into a trough shape, it is filled with meats, cheese, or beans, and fresh chopped lettuce, onions, tomatoes and cheese.
  • Tamale: meat rolled in cornmeal dough, wrapped traditionally in corn husks (paper is more common today), and steamed.
  • Tortilla: a flatbread made predominantly either of unbleached white wheat flour or of cornmeal.
  • Tostada: a corn tortilla is fried flat, and covered with meat, lettuce and cheese to make an open-faced taco.
(This article uses material from the Wikipedia article ”New Mexican cuisine”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.)

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