New Mexico Recipes

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New Mexico Gazpacho

• 2 pounds fresh tomatoes, peeled, OR: 2 12-ounce cans stewed tomatoes, if necessary
• 1 cucumber
• 1/2 green pepper
• 1 large onion
• 1 clove garlic
• 1/4 cup olive oil
• 1 tablespoon vinegar
• 1 cup tomato juice
• Salt to taste
• 1 4-ounce can diced green chile
• Ice cubes

Dice half the tomatoes, not losing any of the juice, half the cucumber, half the onion, half the pepper; set aside in a large bowl or pitcher. Put the remaining tomatoes, cucumber, pepper, and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste, and green chili.

Blend for a few seconds. Pour into container with chopped vegetables. Mix well, cover, and chill thoroughly.

Serve with 2 or 3 ice cubes in each bowl. Sprinkle with garlic groutons or serve with hot garlic bread.

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1 & 1/2-cups coarsely chopped whole green chile 2-4 med potatoes - cubed 1-tbsp salt Flour

Water 1-lb cubed beef or pork 1-lg onion - diced 3-4 diced garlic cloves 2-tbsps shortening 1-cup chopped canned tomatoes

Dredge the meat in flour and brown in the shortening in a dutch oven. Add the onions and continue frying until transparent.  Add about 4 cups of water, along with all the other ingredients and simmer for about an hour.  Serve in soup bowls with warm flour tortillas.  Yield about 6 cups.

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Nachos (Cheese-topped Tortilla Chips)

Yield: 4 dozen                      Heating Time: 2-3 minutes
Temperature: 450°ree;F

48 Tostados*                        1/2 cup sour cream
6 ounces jalapeño cheese**          48 pieces jalapeño chile
  cut into 1-inch squares           Red Chile Powder*(optional.
  
 1. Place tostados on baking sheets. Top each tostado with a square
    of cheese.
 2. Spoon 1/2 teaspoon of sourcream on top of each piece of cheese.
    Top with a piece of chile and sprinkle with chile powder.
 3. Heat in a 450°ree;F oven for 2-3 minutes, or until the
    cheese melts. Serve warm.