food New Mexican Food

Thegreenchilemonster said:
Start off by making the NM red chile sauce that I have detailed in previous recipes.
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Where? I looked at every recipe and didn't find it. Am I just blind?
 
I REALLY need this recipe! I want it over eggs like in your post in the breakfast thread!!!!!!!
 
Scoville DeVille said:
So this then (minus the pork shoulder, obviously)? I really appreciate this!
 
1 8lb pork shoulder
12 oz. dried New Mexico chile pods
15-30 dried pequin pods
1/2 head of garlic
1 Tbsp. Marjoram
1/2 Tbsp. coriander
1 tsp. cumin
3 Tbsp. honey
1/4 cup vinegar
48 oz. chicken stock
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Exactly. Make sure to use legit NM red chile pods. Guajillo, ancho, de arbol, etc. will not cut it, if you want the authentic New Mexican flavor.

Also, make sure to salt to taste. I didn't include salt in the ingredients, because it is up to your salt preference as far as how much you want to add. As you are getting close to done with the sauce, taste frequently to determine your desired saltiness.
 
Thanks for the tip! I have all of them peppers. How do you think I make my Molé? LOL

NM chiles are tho most versatile IMO next to California Chiles (with zero heat).

I am gonna be aaaaalllllllll over this sauce man! Thank you!
 
Thegreenchilemonster said:
Exactly. Make sure to use legit NM red chile pods. Guajillo, ancho, de arbol, etc. will not cut it, if you want the authentic New Mexican flavor.
 
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I was going to ask about possible substitutes but had a feeling this would probably be the answer.
 
Was very interested in trying some of your recipes... specifically the carne adovada and your smashing looking soups....  :mope:
 
Thanks for the Carne Adovada recipe. Never made this before. I will plate up tomorrow. Marinating over night in the fridge. Marinade tastes great.
 

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Tinnie said:
 
I was going to ask about possible substitutes but had a feeling this would probably be the answer.
 
Was very interested in trying some of your recipes... specifically the carne adovada and your smashing looking soups....  :mope:
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There has got to be a way to get them in your country. Are you allowed to have dried chiles to be shipped in, or maybe the powder from dry pods?
OCD Chilehead said:
Thanks for the Carne Adovada recipe. Never made this before. I will plate up tomorrow. Marinating over night in the fridge. Marinade tastes great.
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Looking good!
 
Thegreenchilemonster said:
There has got to be a way to get them in your country. Are you allowed to have dried chiles to be shipped in, or maybe the powder from dry pods?
 
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Not sure tbh. Id be leaning towards probably not.
 
Did a little more digging and found one company that sells them..... but at $6.50 for 30g it would cost me nearly $80 just for the peppers!!...  and thats even if he has that much in stock  :rofl:  :high:
Will be heading down to my Latin grocer next week sometime.... they're not on his website but he may have some in store.... if not i'll have a chat to him... see if i can put in an order for the next shipment of products they get in....
 
holy sh*&!
 
That looks so awesome. I need some green, maybe some avocado slices and pico but damnnnnn!
 
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