Tuesday, April 27, 2010

Cino De Mayo!!!

Hola Lady's!  In case some of you don't know, I am in love with New Mexico!  Especially Santa Fe!  This is where I met my sweet husband.  Even though I am from San Antonio, I love the culture of Santa Fe!  I was fortunate to live there for 3 years and experience the wonderul climate and culture.   Some of my recipes (salsa and Margarita's, Carne Adovada) originate from there.  I am here to help you celebrate your own Cino de Mayo!  Hope you have a wonderful time celebrating! 



Margarita salt, for rim

Lime wedge, for rim and garnish


2 ounces tequila

1 1/2 ounces fresh lime juice

1 ounce simple syrup, see Cook's Note

1/2 ounce green chile juice, see Cook's Note


Put some salt on a flat dish. Moisten the rim of the margarita glass with the lime wedge and dip it in to the salt.

Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup and green chile juice to the shaker and shake vigorously for 3 seconds. Pour into the salted glass and garnish with the lime wedge.

Cook's Note:

To make the simple syrup, heat 1 part water and 1 part granulated sugar in a small saucepan until the sugar dissolves. Cool before using.

To prepare the green chile juice, put 1 New Mexico green chile in a blender with 1 ounce of water and blend thoroughly. Strain the puree through a fine mesh strainer and transfer to a squeeze bottle. If New Mexico green chiles are not available, serrano chiles may be substituted.

Carne Adovada (Marinated Pork)

2-4 Pounds Pork shoulder roast
2 tsp Salt
2 garlic cloves, crushed
2 tsp whole leaf oregano
1 qt blended red chili

Sprinkle meat with salt.  Add garlic and oregano t blended chili.  Pour over meat and marinate in refrigator overnight.  Cook in Slow Cooker for 6-8 hours on low.                                                   

Serve with flour tortillas, onions and cheese

Red Chili Sauce

16-18 dried red chili pods
Hot water
2 cloves garlic
Salt to tase

Open each dried red chili pod.  Wash well inside and out and remove blemishes.  Remove stems, some
seeds and veins.  Rinse with cold water and soak in hot water for one hour or until soft.  Place the podsin an electric blender and add enough water to almost cover them, leaving about two inches headspace.  Blend until smooth and skins appear, about 2-3 minutes.  If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disppear.  Add 2 cloves garlic and process until well blended.  Salt to taste.     



4 to 5 Tomatoes
2 Cans of Rotel Tomatoes (either mild or hot)
1/2 small onion
1 large Poblano Pepper or 4 Japalenos
1 lime
Cilantro (if desired)
2 cloves of garlic
Salt & Pepper

Combine rotel tomates in your Food Processor.  Add tomatoes, onion, peppers, cilantro and garlic.  Process until desired texture.  Add juice of one lime and salt and pepper to taste. 

Serve with Chips


Dee Dee