13 Jun Breakfast Chili Rellenos

From the Grant Corner Inn in Santa Fe, NM

Serves 6

Picadillo Filling Ingredients:

  • 1/2 pound very lean ground beef
  • 1 clove garlic, minced
  • 1 1/3 cups tomato sauce
  • 2 tablespoons raisins
  • 3 tablespoons sherry
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons sugar
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 cup slivered toasted almonds

Other Ingredients:

  • 6 roasted, peeled long green chiles
  • 1 1/2 cups milk
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups (1/2 pound) grated mild cheddar cheese


  1. Preheat oven to 350. Grease 6 oval gratin dishes.
  2. In a medium skillet, brown ground beef and garlic. Add tomato sauce, raisins, sherry, cinnamon, cloves, sugar, vinegar, 3/4 teaspoon salt, and almonds. Cook uncovered over medium heat for 20 minutes or until most of the liquid has evaporated. Cool.
  3. Stuff each chili with as much of the mixture as it will hold.
  4. Combine milk and flour, whisking until smooth. Add eggs, salt, and pepper. Put one chili in each gratin dish and cover with custard mixture. Sprinkle with cheese.
  5. Bake uncovered at 350 degrees for about 35-40 minutes, until puffed and lightly browned.
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13 Jun Carne Codia En Limon

From Diana Kennedy’s The Cuisines of Mexico

Serves 4


  • A glass or china bowl
  • 1/2 cup lime juice
  • 1/2 pound ground sirloin, absolutely free of fat
  • 1 small tomato, finely chopped
  • 2 tablespoons finely chopped onion
  • 3-4 chiles (serranos) with seeds, finely chopped
  • 1/4 teaspoon salt, or to taste


  1. Mix the lime juice well into the ground meat in glass or china bowl and set aside to “cook” in the refrigerator for at least 4 hours.
  2. Mix in the rest of the ingredients and set aside to season for at least 2 more hours.
  3. Serve with crisp tortillas, either toasted or fried.
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29 Jul Slow-Cooker Pork Carnitas

Makes enough for 10-12 tacos


  • 2 tablespoons olive oil
  • 1 medium white onion, chopped into big pieces
  • 2 pounds pork shoulder
  • 4 cloves garlic, peeled and left whole
  • 1 stick cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1 teaspoon Spanish paprika (or, you can use regular paprika or chipotle powder)
  • Sea salt
  • Black pepper


  1. In a large skillet, put the 2 tablespoons of olive oil and the chopped onion and turn the heat to medium. Let cook until the onions begin to become translucent, about 5-10 minutes. Then, add the pork and sear on all sides. Remove the pork and onions and put into the slow cooker.
  2. Add the rest of the ingredients, including a generous bit (around 2 tablespoons) of salt. Stir everything together, and add enough water to cover 2/3 of the pork. Cook on low for 5-6 hours. Let cool, and refrigerate until ready to eat.
  3. When ready to eat carnitas, first preheat the oven to broil and move the top rack to the middle of the oven. Shred the pork and put the pieces of shredded pork and some of the juices in a baking dish, and cook for 15-20 minutes or until the pork gets crispy.
  4. Serve with warm tortillas, chopped jalapeños, lime, cilantro, and pico de gallo.

Note: If you don’t have a slow cooker, you can do this on top of the stove in a big, heavy pot and cook on low heat. 

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