We have been working and have even made a dry run of my Tamale Rolling video to be out in time to prepare for holiday tamale rolling. I got what was supposed to be the correct camera for making the video and the audio was just terrible. It sounded like I was talking into a rain barrel. Then we got another camera with supposed much better audio only to find that it still wasn't good enough. So I bought an added cordless mike setup to be added to the new camera. We are anxiously awaiting it's arrival.
Now, once they get here, I am hopeful that by next week sometime, we will be able to edit the shoot and get it ready for registration. With the video, you will also receive the recipes.
We have plans to create a range of other videos featuring popular Southwestern and New Mexican dishes. If you have a preference of what you would like to see us film, please get back to me.
In the meantime, we are still planning to develop a complete 2021 schedule of live classes as soon as the COVID health concerns are forecasted to be better or on a decline. I have been giving a few half size classes and can't wait to do more.
If you would like to learn lots more about chiles and can't commit to a 2 plus month stretch of time, I am segmenting the class so that you can take the features of chiles you would like best.
We still have a few opening in our Holidays in New Mexico cooking class set for this December 3 at 5 PM and in our week long class scheduled for March 15 - 21, 2021. Ane we are still planning on going to Oaxaca for the week of June 15 - 21, 2021.
Here's a couple of quick and easy recipes to soothe the soul and for your enjoyment--
CHICKEN TORTILLA CHOWDER
The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.
Cooking Time: 10-12 minutes
Yield: 2 servings
1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1/2 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Crushed red caribe chiles
- Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.
- Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.
Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.
FLANK STEAK TACOS
Spiced rare flank strips nestled in fresh warm tortillas—either corn or flour—make a delicious light meal. Add shredded lettuce and salsa if you like.
Cooking time: 8 minutes
1 ½ pound flank steak
¼ cup red wine vinegar
1 teaspoon garlic granules or 2 cloves fresh garlic, minced
8 corn or what flour tortillas
2 cups woodland greens, shredded romaine or red leaf lettuce, optional
- Trim the beef, then lightly score both sides in a crisscross pattern. Combine the vinegar, garlic and chile and rub on each side of the steak. Allow to set for about 10 minutes.
- Preheat the grill, stovetop grill, broiler or a heavy, seasoned skillet. Grill the steak for 4 minutes per side for medium rare.
Meanwhile, warm the tortillas in a plastic bag in a microwave oven for a minute or two or wrapped in foil in a moderate oven ( 350F) for about 10 minutes. Each guest can roll up slices of the beef in a tortilla and top it with salsa, if desired.