Dishes of Mexico, Tex Mex and New Mexico Red and Green Chile

We Love this #1 Hatch Green Chile Stew

January 20, 2025 by Becky Spoon 2 Comments

We Love Traditional Hatch Green Chile Stew

Traditional Hatch Green Chile Stew has been a family favorite for years. I mean WE really love Traditional Hatch Green Chile Stew! It is loaded with tender pork, some potatoes, a beautiful gravy created from long and slow simmering, and of course the Hatch Green Chile.

This is just one of those stews that you may not be familiar with unless you have traveled to New Mexico. The Hatch green and red chile are unique to the area and they are amazing in taste, both of them, and we absolutely love both. You can get mild, medium or hot. I tend to use a combination of mild with a medium or a hot. We like a little kick, but not too hot to eat!

The harvest of the green Chile is seasonal. When you are in New Mexico, and even now in Texas you will find fresh green chilies and they will roast them for you. I store them in individual bags in the freezer for future use. You have to try them if you haven’t already! One of our favorite uses of the frozen green Chile in the freezer throughout the year is the Hatch Green Chile Stew! I’ve ordered them online when I have missed the harvest.

Roasted Hath Green Chile — Roasted Hatch Green Chile

I’ve ordered them form Hatch Chile Store many times. You can get them fresh or roasted, you can get them peeled and chopped, frozen which I prefer these days.

Green chile, just like Red chile is available in mild, medium, or hot. If you aren’t familiar with these chiles, I’d start with mild and medium. I have used Hot before and have not been able to eat it because it was fire. So I usually buy mild and medium and depending on the heat of the medium, I’ll add some medium because a little heat is good. You may be able to handle a lot of heat. My husband could…..but I can’t do too hot.

You can actually get 505 Southwestern brand from Amazon. https://amzn.to/4h5svb4. I think you can get these also from HEB also and I have used this brand often.

We Love Traditional Hatch Green Chile Stew

I make a lot of recipes with New Mexico Hatch Green Chile. Another recipe I have on the blog is my green chile enchiladas. Here’s the link. We Love New Mexico Hatch Green Chile Beef Enchiladas

New Mexico Hatch Green Chile Beef Enchiladas

I like both recipes. They are both absolutely delicious. You need nothing to serve with this stew except for some flour or corn tortillas. You’ll need a lot of tortillas to sop up the ever last bite of this Chile goodness!

What do you need for this dish?

olive oil or vegetable oil
pork shoulder
onion
garlic
flour
fresh tomatoes
Hatch green chiles
jalapeno
salt
pepper
sugar
chicken or beef broth

Here’s the recipe! Let me know what you think!

Traditional New Mexico Green Chile Stew

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Course dinner, Lunch, Main Course

Cuisine Mexican, new mexico

Servings 6 Servings

Ingredients

2 tbsp olive oil or vegetable oil
2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
1/2 Cup onions, chopped
1 clove Garlic, minced
2 cups fresh tomatoes, peeled and chopped
2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
1 fresh jalapeno pepper, chopped
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 Cup Tomatoes, chopped (optional)
1 cup Chicken or beef broth (more if needed)

Instructions

Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.

Keyword green chile, green chile stew, hatch, hatch green chile, New Mexico, new mexico green chile stew, pork, traditional

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon Leave a Comment

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

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Course Appetizer

Cuisine Texmex

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Instructions

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

Keyword appetizer, dip, guacamole, pico de gallo, queso, sour cream, texmex

love this extravagant taco meat loaded baked potato.

October 14, 2023 by Becky Spoon

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This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food that takes it over the top.

I see loaded baked potatoes with bbq, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole?

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: New Mexico Red Chile Sauce.

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

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Course dinner, Lunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Instructions

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

Keyword baked potatoes, guacamole, Hatch red chile sauce, loaded baked potato, potato, potatoes, taco meat, vegetables

love, love, love these sour cream chicken enchiladas.

August 6, 2023 by Becky Spoon

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I’ve never been a fan of chicken enchiladas. I am now.

I was googling “what to do with leftover rotisserie chicken” and ran across a picture of chicken enchiladas that looked so delicious! I knew right then that I had to make them. I’m definitely glad I did.

I think that the reason I never liked chicken enchiladas was because the filling was dry. It was like one of those choke moments that your eating an overcooked and stringy chicken breast. No fat, no flavor, just a couple of strips of shredded chicken rolled into a cold tortilla then topped with a sauce. These are filled with shredded chicken, cheese, onions and green chiles sauce. Delicious.

chicken enchiladas with pinto beans and rice.

what should i serve with these enchiladas?

I served pinto beans that I use to make refried beans. It is how my friends in Mexico make them. Pinto beans, white onion, a little lard and salt. So delicious and I make them in my instant pot. Easy Refried Beans from Homemade Pinto Beans.

I also made a simple rice which I took a cup of rice, browned it in a little oil, added one Knorr Tomato Chicken Bullion and 2 cups water. I lowered the heat to simmer and cooked about 20 minutes or until tender. I have a more detailed Spanish Rice Recipe that is delicious! Easy Essential Mexican Rice. I have another recipe I haven’t posted yet, but I will soon that calls for fresh tomatoes, jalapenos, onions, garlic, and cilantro.

what ingredients do I need ?

oil
onions
green chile
chicken breast or leftover rotisserie chicken
cumin
salt
pepper
flour tortillas
cheddar cheese (I used Monterrey Jack) either or or a mix
butter
flour
chicken broth
sour cream
green chile

For the chicken, I used a rotisserie chicken leftover, but you can use a pound of chicken breast instead.

I used Hatch green chile, mild that I had in the freezer that I actually purchased from a company in New Mexico. You can use the canned green chile also. If you can’t find green chile in your area this is one of the companies I have ordered from. https://freshchileco.com/.

How do you assemble?

The first thing I’m going to do is prepare my stuffing ingredients for the chicken enchiladas. The reason for that is this sauce has a dairy product in it, the sour cream, so you want to have your enchiladas stuffed and rolled before you make your sauce. I combined the chopped chicken, some of the cheese, finely chopped white onion, and a little green chile.

Then I heat my Comal, griddle or skillet to medium high and heat my flour tortillas so they will be pliable. I fill each tortilla with about 2 tablespoons filling , roll them, and place them seam side down in a casserole dish. Then I ladle the sauce to completely cover and top with cheese, place them in a hot oven and cook until the cheese is melted they are bubbling on the sides.

need more enchilada recipes?

Other than these chicken enchiladas, I have many enchilada recipes. Here’s one of our favorites, New Mexico Red chile enchiladas. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for these delicious chicken enchiladas! Enjoy!

Chicken Enchiladas

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Course Main Course

Cuisine Mexican

Servings 4 servings

Ingredients

2 tbsp olive oil
1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
1/2 white onion finely chopped
1 tbsp ground cumin
salt and pepper to taste
8 flour tortillas
2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
4 tbsp butter
4 tbsp flour
2+ cups chicken broth
1 cup sour cream
green chile

Instructions

Preheat oven to 400 degrees.
Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl.
Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile.
Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides. Add 1/8 cup of chicken mixture to the center of the tortillas. Roll the filled tortillas and place seam-side down in a greased casserole dish.
In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
Bake in preheated oven for 20 minutes.

Keyword chicken, chicken enchiladas, enchiladas, green chile, mexican food, sour cream sauce, sour cream sauce with green chile

love this chile con queso.

November 17, 2021 by Becky Spoon

This chile con queso is beefy with the addition of ground beef, loaded with tomato and green chile, and cream of mushroom soup!! The soup just makes it yummy and delicious!

love this chile con queso.

Always a favorite in Texas this is quick and easy! I made the tortilla chips with those street taco tortillas that Mission Brand makes. I just quartered then, fried them in a little vegetable oil, then sprinkled them with a little New Mexico Chile Powder! Yum! Here’s the link for the Mission Street taco tortillas: https://www.missionfoods.com/products/street-tacos-white-corn-tortillas/.

I love to serve this with my brisket chili!! It is the perfect accompaniment! Here’s the link for my Brisket Chili! You have to try it! Delicious and perfect for game day treats and all your holiday cmpany coming! https://the2spoons.com/essential-texas-brisket-chili/.

love this chile con queso.

Here’s the recipe!! Enjoy! Make it this weekend! Perfect fall weather food, Queso and homemade chili.

As a bonus, make my Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

leftover chli and beef queso dip burgers

chile con queso

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Course Appetizer, Cheese, mexican

Cuisine Mexican, Texmex

Ingredients

1 Lb ground beef
2 Lbs Velveeta Cheese, cut into cubes
1 Can Rotes (tomatoes and green chile)
1 Can Cream of mushroom soup
Pickled jalapeños (optional) New Mexico Red Chile Powder (optional)

Instructions

Add the ground beef to a large skillet or pot and cook breaking up with a spoon until brown. Drain, then season with a little salt and pepper to taste.
Add the meat back to the pan and add the Cream of mushroom soup and combine. Add the Rotel tomatoes and green chile and heat through. Add the cubed velveeta, lower the heat and cook until all the cheese has melted and the dip is creamy and ingredients are combined.
Add pickled jalapeños if you like. I add a little chile powder too!! Enjoy!

Keyword beef queso dip, dip, game day food, queso

the best – amazing San Antonio style puffy tacos.

September 17, 2021 by Becky Spoon

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I’d honestly drive to San Antonio just to have these San Antonio Style Puffy Tacos and every time I’m there I eat them! Ray’s is the originator of Puffy Tacos https://www.raysdriveinn.net/ and Henry’s Puffy Tacos http://henryspuffytacos.com/.

the best – San Antonio style puffy tacos.

So what are puffy tacos? They are freshly prepared masa that you’ve pressed on a tortilla or have rolled out and carefully added to really hot oil between 375 and 400 degrees. When the masa hits the oil they immediately puff up. Then you take a spatula and press in the middle to form a taco shell.

I should have made a video, I will later but until then here’s a video I’ll share that will show you what I’m talking about!

https://youtu.be/vKrjFaIvCqA

the best – San Antonio style puffy tacos.

Here’s a couple of tips for making these puffy tacos.

Don’t press your masa dough too thin because it will tear.

Be patient. They likely won’t turn out like you want them the first time. I still need lots of practice.

Make sure your oil is hot or they will not puff.

Use a good masa. I use https://masienda.com/shop/chef-grade-masa-flour-harina/. This is a great masa product and they supply to restaurants.

the best – San Antonio style puffy tacos.

The filling is really basic. Because the flavor of this fresh masa is so delicious, the ground beef is seasoned with salt, pepper and a little granulated garlic. Then I too with shredded lettuce, fresh tomatoes and grated cheese. Add some guacamole, sour cream if you like and your favorite salsa!

I have lots of tacos on my blog because I love Mexican food. Here’s one of my favorites. https://the2spoons.com/the-best-beer-battered-fish-tacos/.

Here’s the recipe! Enjoy!

San Antonio style Puffy Tacos

Fresh made masa pressed and deep fried filled with beef or chicken.

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Course dinner, Lunch, Main Course

Cuisine Mexican, Texmex

Servings 4 servings

Ingredients

For the Puffy Tacos

1 1/2 Prepared Masa
1/2 tsp kosher salt
3/4-1 cup warm water
peanut oil for frying

For the filling

1 lb ground beef
salt and pepper to taste along with a pinch of granulated garlic
shredded lettuce
diced tomatoes
grated cheese like cheddar or Monterrey Jack
Garnishes like guacamole, sour cream and your favorite salsas

Instructions

In a stand mixer with the hook or paddle add your masa and your salt and combine. Alternatively, mix in a large bowl. Gradually add 1 cups warm water, combine with your mixer or stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Continue kneading with your mixer running until a smooth and cohesive dough forms or use your hands to knead the dough for 2-3 minutes. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of the masa. If it feels too dry and crackly, add in an extra tablespoon or two of warm water. You want the dough to be soft but not stick to your hands.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Place the dough ball between two pieces of plastic in a tortilla press preferably a zip lock bag that you've cut and opened or wax paper or I use parchment paper sheets that came with my tortilla press that are perfect for me. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Heat your tortilla in a large deep pan or deep fryer that is big enough for you to place your tortilla. Heat the oil to 375 to 400 degrees.
Peal the plastic from your tortilla, being careful not to tear your tortilla and place in the hot oil. This is why you don't want your tortilla disc to be too thin like if you were cooking on a comal, because they easily tear.
The dough will immediately start to puff. Allow it to completely puff, ladling or spooning oil over it to help in the process. With a spatula, make an indention in the middle to form a pocket like you would forming any tortilla shell. Drain on paper towels when set.
Watch the video to give you an idea of how they will look.
Cook your ground beef seasoning with your desired amount of salt, pepper and granulated garlic. You can add taco seasoning, but I don'[t think you need it in these type of tacos. These are about the fresh masa so you want to taste that flavor with every bite.
Shred your lettuce, dice your tomatoes, grate your cheese. Divide the meat among your 8 taco shells, add the lettuce, tomatoes, cheese and the garnishes you desire. Enjoy! These are delicious and practice makes perfect. Don't be discouraged the first time, try them again.

Video

https://youtu.be/vKrjFaIvCqA

Keyword mexican food, puffy tacos, san antonio style puffy tacos, tacos, Texas, texmex