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Cooking with Chiles and Margaritas...What Fun!

By Jane Butel  January 9, 2024

Warm up and have fun cooking with both Green and Red Chiles. In our first class of the year we are featuring both Red Chile Beef and Green Chile Chicken Flat Enchiladas as well as Blue Corn Crusted Chile Rellenos.  These are each quick and easy to make and so much better served New Mexico style--flat.  After the super rich foods of the holidays, chiles are such a welcome treat. And as I mentioned last week, chiles not only taste great, but also  contribute to good health.

I am continuing our special $99.00 price on this Thursday's Class until lWednesday, January 10, where we only have a very few spaces left.

It is not too early to plan your fun getaways for this year.  We do have our first weekend cooking class set for February 23 - 25 and our first week long class set for April15 - 19 and our fabulously fun week in Oaxaca set for June 11 - 17.  Oaxaca was named by UNESCO this past year to be a world heritage site and acclaimed for its beauty. And it has really added to its popularity.  The food is delecious and has a personality all its own which we will prepare in three cooking classes.  The Zapotecs and Mixtecs are the major influences there.

Here's a fun appetizer from Oaxaca.

MEMELITAS

These  appetizers are typical of Oaxaca and are pre-Columbian.  They are very similar to the Clayuda—only more festive with a variety of possible toppings.  They are also similar to a tostado except the Memelitas usually are made from fresh masa—not a previously made or commercial tortilla.

Yield : 8  memelitas

½ recipe corn tortilla

½ recipe refried beans made with black beans

1 Tablespoon bacon drippings or lard

¼ cup chopped onion

1 medium  tomato, chopped and divided

1 clove garlic chopped

1 green chile, parched and peeled and chopped

1 ½ cups cooked chicken, beef or pork, shredded

¾ cup finely shredded Cabbage or Romaine

Queso Blanco or Feta cheese

Crema, optional

Salsa of your choice 

  1. Prepare the tortilla masa and bake thick (1/8 to ¼ inch) thick tortillas that are about 4 inches round.  Set aside. 
  1. Prepare refried beans by melting bacon drippings in a small skillet, add the onion and cook until clear, then add the green chile, tomato and garlic and cook until a thick sauce is created.   Heat  the meat and cook together.  Taste and add salt if desired. 
  1. To create the Memelitas, add a thick layer of the refried beans, top with a few spoonfuls of the  meat, then sprinkle with the cabbage or lettuce, cheese and garnish with crema.  Serve with Salsa on the side.

 

 

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