Christmas in Northern New Mexico - University of Arizona



Christmas in Northern New Mexico

Weekend Gourmet

Sunday, December 18, 2011

5:00 pm

At the home of Ted and Marcia Fleming

6211 N Camino de Corozal, Tucson

797-5609

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Drink Sangria

Appetizer Guacamole with Blue Corn tortilla chips

Salad Ensalada de Noche Buena (Christmas Eve Salad)

Entree Fiesta Relish

Posole

Chicken Sour Cream Enchiladas

Desert Flan

Coffee, Tea

Committee: Solveig Palanek 299-4568 and Jackie Comey 745-1558

The first Spanish colonist in New Mexico settled in the fertile Rio Grande Valley, near San Juan Pueblo . This was in 1598. They moved to the boundaries of the Spanish empire in America, remote and isolated and a six-month journey from Mexico city. The colony supported themselves agriculturally and learned to grow corn, beans, squash, cotton and tobacco from the native people in the region. They also grew chile, wheat, orchard fruits, grapes and melons. Sheep and goats were the most important domesticated animals. Their daily bread was the corn tortilla, Life was very simple with few diversions. Weddings and baptisms were occasions for celebrations as were the few times during the year when a Padre would visit.

Some old Spanish pageants from those days are still performed each year in the towns in northern New Mexico. Los Pastores is performed during Christmas time . It is the Christmas story of the shepherd's journey to Bethlehem. Another play, Las Posadas , tell the story of Mary and Joseph's quest for shelter. Every night of the nine days before Christmas the couple wander the village in search of a place that will lodge them. On Noche Buena, Christmas Eve, people still carefully stack logs (luminarios) in front of their homes, and the lighting of them symbolize the fires of the Bethlehem shepherds. In the old days families seldom exchanged gifts, but Christmas day was the most important occasion of the year for sharing food. Families always had plenty of beans, chile, posole, corn tamales and empanaditas.

Chimayo is one of many small villages in the foothills of the Sangre Cristo mountains. It was probably settled around 1720. Today the village is known for its church, the Santuario de Chimayo, which is still a pilgrimage destination known for its mud with curative power. It also has a famous restaurant, Rancho de Chimayo, a place people travel long distances to for a unique dining experience. The food is typical northern New Mexico food, and the ambiance of the place is like no other. In the summer one dines outside on one of the terraces behind the restaurant and listens to the running stream while dining on delicious food. In the winter, dinners are inside in front of kiva fireplaces. The following is a example of the food you would be served at Christmas time at Rancho de Chimayo, as well as many other places in northern New Mexico, the Land of Enchantment.

Sangria

Serves 16

1 lime

1 lemon

1 orange

½ cup triple sec

½ gallon dry red wine (Pinot Noir or Zinfandel)

1 quart club soda or grapefruit soda

Slice lemon, lime, and orange thinly into large pitchers or a punch bowl. Add triple sec. Mix in red wine and ice. When ready to serve, mix in the club soda. Serve over ice.

Guacamole

Makes 2 to 2 ½ cups

4 medium Haas avocados, halved, seeded, and peeled

½ cup chopped, roasted green chili, fresh or frozen

½ medium tomato, chopped (about ½ cup)

2 tsp minced white onion

2 tsp mayonnaise

1 clove garlic, minced

½ tsp Worcestershire sauce

¼ tsp pepper

¼ tsp salt

In a small bowl, mash the avocados with a potato masher or the back of a fork until reasonably smooth. Mix in the remaining ingredients. Spoon the guacamole into a serving bowl and accompany with Blue Corn chips. Serve immediately.

PS: Guacamole darkens quickly. The best way for cutting down on last-minute preparation time is to combine all the ingredients other than the avocados an hour or two before serving. Just before eating, mash the avocados and fold in the remaining mixture. (The finished guacamole will hold about 45 minutes with a clear plastic wrap placed directly on its surface).

Ensalada de Noche Buena (Christmas Eve Salad)

(This is a special salad served only at Rancho de Chimayo at Christmas)

Serves 6-8

For the dressing;

1 med lime

¼ cup sour cream

2 Tbl honey

1 Tbl cider vinegar

1 tsp dried ground red chile

1 clove garlic, minced

salt to taste

2 Tbsp chopped cilantro

Seeds of 1 pomegranate

¼ cup peanuts, chopped

Lettuce, leaves, optional for garnish

For the salad:

4 oranges, peeled and sectioned. Peel orange removing the bitter white pith. With a sharp knife, slice into the orange along each side of its membranes, cutting to the orange's core. The sections will release. Squeeze any remaining juice from the membrane into the bowl. Discard the membranes.

¾ lb jicama, peeled

2 med bananas

To prepare the dressing: Using a zester or paring knife, remove the green portion of the lime's peel in very thin strips. Cut the lime in half and squeeze the juice from both pieces. Put the lime zest and juice along with the remaining dressing ingredients into a blender container. Blend until well combined. Refrigerate until ready for use.

To prepare the Salad:

Cut the oranges and jicama into bite-size chunks. Mix them together in a bowl and refrigerate for at least an hour. Shortly before serving time, peel and slice the bananas. Add the bananas and the cilantro to the fruit and jicama mixture. Toss with the salad dressing. Turn out onto a serving platter, lined with lettuce leaves if desired. Top with peanuts and pomegranate seeds.

The salad dressing can be prepared a day ahead. For the salad, you can combine the jicama

and oranges up to 8 hours in advance. Add the bananas and toss with the dressing just before serving time. (Do this at the dinner).

Fiesta Relish

8 servings

2 med tomatoes, diced

2 med avocados, diced

1 4- ounce can chopped green chilies, drained

¼ cup lemon juice

1 Tbl salad oil

1 tsp sugar

¾ tsp salt

Combine all ingredients, toss gently to coat well. Cover and refrigerate several hours to blend flavors, stirring occasionally.

Chicken sour cream enchiladas

Serves 6

12 corn tortillas

4 cups green chile sauce (see recipe below)

3 cups minced cooked chicken

1 lb jack cheese, grated

¼ cup minced onion

salt to taste

1 pint sour cream

Heat tortillas on a hot griddle and keep warm under a tea towel. Or heat the tortillas in oil and drain well on paper towels. Mix one cup of the chile sauce with the chicken. Put ¼ cup of the chicken mixture on each tortilla and roll it up. Place in an oblong baking pan. Cover the enchiladas with the grated cheese. Add the onion and salt to taste to the remaining chile sauce and pour over the enchiladas. Bake at 350 degrees F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes, or until everything is hot. Serve immediately.

Green Chile Sauce

½ cup salad oil

2 cloves garlic

1 cup minced onion

2 Tbl flour

2 cup water

2 cup diced green chile

salt to taste

Saute garlic and onion in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Makes about 4 cups.

Native Posole

8-12 servings

2 lb frozen posole

1 quart water or more

1 lb pork should or chops, cut in small cubes

1 Tbl salt or to suit taste

3 cloves minced garlic

1/4 tsp dried oregano

2 Tbl coarse red chile

Cook the posole in the water until it become soft, using medium low heat – usually requires about 1 ½ – 2 hours. The water level should be at 1 inch above the posole. Be sure not to season the posole until it softens. Early seasoning causes toughness.

Add the remaining ingredients and allow to stew for 6 to 8 hours or more. Ideally this dish should be started the morning before it is to be served. It is a dish that can not be hurried without drastically impairing its flavor. Any leftovers freeze well.

Flan Atencio

Serves 8-12

1 ¾ cup sugar

3 egg whites

8 egg yolks

2 large (13 ounce) cans evaporated milk)

2 tsp vanilla

6 Tbl brandy or rum

Put 1 cup of the sugar into a metal loaf pan. Place over heat and, stirring constantly with a wooden spoon, melt sugar. When it turns golden brown, remove from heat and tilt pan so caramel coats the inside evenly. Cool. Meanwhile, beat egg whites and yolks with remaining sugar, milk and vanilla. Strain mixture into the caramel-coated pan. Cover with lid or foil. Place pan in a larger pan containing an inch of hot water. Bake at 350 degrees F for 45 minutes to an hour until mixture has set. Cool. To serve, turn onto a serving platter. Pour warmed brandy or rum over the custard and light it aflame. Cut in slices to serve.

Recipe sources: The Rancho de Chimayo Cookbook, The Best from New Mexico Kitchens by

New Mexico Magazine, Simply Simpatico, Junior League of Albuquerque

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