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Sauces, Compound Butters, Condiments

Soft Boiled Eggs

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Cauliflower Toast
Cauliflower Toast

Start the desired amount of eggs in cold water in a pan large enough and cover the eggs by about 1 inch.

Bring to a boil and set your timer for 5 minutes. Immediately remove from the pan and gently tap both ends on the counter to ctack the shells, then roll for easy peeling making sure not to bust your eggs.

After peeled, slice and add a little butter, salt and pepper and serve with your favorite toast!

New Mexico Hatch Red and Green Chile Enchiladas

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It’s beginning to look a lot like Christmas!

Hatch Red and Green Chile Enchiladas

It’s beginning to look a lot like Christmas…..as in these Christmas Enchiladas like they call them in New Mexico. 
We love Hatch chile and these enchiladas showcase both of them. 
Not only is Mexican food delicious everyday but it’s a very popular menu for Christmas gatherings!! 
Serve them with rice, refried beans, chips and dips, queso, guacamole, tamales… so many items for your Mexican fiesta! 
Print Recipe
CourseMain Course
CuisineMexican
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

For the Enchiladas

  • 12 Corn tortillas
  • 1 Lb Ground beef
  • 1/2 Onion, diced
  • 2 Cups Hatch Red Chile Enchilada Sauce
  • 2 Cups Hatch Roasted Green Chile Sauce
  • 2-3 Cups Cheddar cheese or a combination of cheddar and Monterrey jack

For the Hatch Red Chile Sauce

  • 2 Cups Red chile sauce either made from dried red chile or you can purchase already prepared Hatch red chile enchilada sauce which I did

For the Hatch Green Chile Sauce

  • 1 13 oz Frozen New Mexico roasted green chile
  • 2 tbsp Vegetable oil
  • 1/4 Onion, chopped
  • 1 clove Garlic, minced
  • 1 cup Water
  • 1 tsp Salt
  • 1/4 tsp Mexican Oregano (optional)

For the Red Chile Sauce

  • 1 14.5 oz can Hatch Red Chile Enchilada Sauce, heated in a small saucepan You can make from scratch from dried chiles, which I do many times, but this is a good substiture when you are in a hurry

For the Hatch Green Chile Sauce

Instructions

  • Heat the vegetable oil and saute the garlic and onion until the onion is translucent.  Add the water and the frozen green chile. 
  • Cook until the chile is defrosted, add the salt and oregano.  Simmer for 10-15 minutes.  
    Green Chile Huevos Rancheros
  • After you have simmered, the 10-15 minutes, pour into a food processor and process until smoothe.  Set aside.  

For the enchiladas

  • Add the meat and onion to a skillet, along with a little salt and pepper, and cook until the meat is browned and the onions are translucent.  
  • Grate your cheeses and set aside.  
  • Heat a skillet to medium high, add a little oil and quickly add your tortillas to soften and remove quickly to paper towels to drain.  An alternative to this method is to wrap the tortillas in damp paper towels and microwave for 30 – 45 seconds.  
  • Take each tortilla and add about 2 tablespoons of the meat mixture with a good pinch of cheese and roll them up.  Lay them in a heatproof dish that you can stick under the broiler.  
  • Ladle the red chile down one side of the rolled enchiladas and the green chile down the other side.  Put a good portion of the cheese down the middle of the enchiladas.  Place under the broiler and cook just until your cheese has melted.  
  • Serve with Mexican rice and beans, your favorite salsa if you like, a side of tacos….you will love this and they will become a family favorite! 

Notes

Shredded Beef with New Mexico Red Chile Tacos

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Shredded Beef with New Mexico Red Chile

Who knew leftover pot roast could be so delicious on tacos!! Wow! So good and the other Spoon who requests tacos everyday loved them! They are spicy, the beef is lightly browned waking it up! The tortillas are soaked in a little red chile.....add that all with some guacamole, salsa or Pico de Gallo, you have a delicious lunch or dinner.  Best part is you used those leftovers.  
Print Recipe
CourseMain Course
CuisineMexican
Keywordpotroast, beef, roast, sunday, friends, family, dinner, supper, lunch
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

  • Left over Pot Roast
  • New Mexico Red Chile
  • Corn Tortillas
  • Pico de Gallo
  • Small amount of oil for heating the potroast and to heat your tortillas
  • Grated Cheddar or Monterrey Jack Cheese

Instructions

  • Shred or cube leftover pot roast.  If you need a recipe for pot roast jump to this link for my recipe https://the2spoons.com/sunday-pot-roast/ Heat just a little oil in a skillet and when medium hot, add your roast and heat through.  Ladle the desired amount of red chile you'd like to the skillet and continue to heat. New Mexico Red Chile recipe is https://the2spoons.com/2454-2/ 
  • Heat a skillet to high, add a little oil and some red chile, then add your tortilla, turning quickly softening your tortilla without crisping it.  
  • Remove the tortilla to the plate .  Top with a little cheese, then the beef.  Top with Avocado Pico de Gallo.. Pico de Gallo with Avocado link is https://the2spoons.com/pico-de-gallo-with-avocado/  You will love these tacos and it is a perfect way to use your leftovers!!