How To make Albuquerque Corn Soup
1/4 c Butter
3 1/2 c Corn cut from the cob
1 Clove garlic
1 c Chicken broth
2 c Milk
1 ts Dry oregano
4 oz Green chiles
1 c Monterey Jack cheese
Salt Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.
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NEW MEXICAN SPOON BREAD: Easy Recipe for Moist Cornbread made with Hatch Green Chile and Cheese
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it spoon bread because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
New Mexican Spoon Bread
1 can creamed corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 tsp. baking soda
1/2 cup chopped Hatch green chile
1 1/2 cup shredded cheddar cheese
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
Preheat oven to 350º
Mix all the moist ingredients together in large bowl, in order given. In a separate bowl, mix together dry ingredients. Pour dry ingredients into moist ingredients and mix well to form the batter. Grease baking dish and pour just enough of this batter to form a layer across the bottom of the dish. Place chile on top, forming a layer across the batter. Layer 1 cup of cheese on top of chile, reserving half a cup of cheese for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Let sit for 5-10 minutes before cutting, and serve while still warm.
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Authentic Tom Kha Gai Recipe ต้มข่าไก่ - Hot Thai Kitchen!
This soup is one of the most popular dishes in Thai restaurants, and it's always a favourite whenever I make them for my friends and family!
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Binging with Babish: Isotope Dog from The Simpsons
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It's our seventh foray into the cuisine of Springfield (or rather, Albuquerque), and it's a refreshingly unique take on a ballpark classic: the hot dog. Do mesquite grilled onions, mango salsa, and jalapeño relish come together to make a wiener worth ending a hunger strike over? Let's find out!
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How to Make Traditional New Mexican Green Chile Sauce
Hey Chile Heads! In this video, I show you guys how to make New Mexican Green Chile Sauce from scratch! Join me next week and we will make enchiladas, with red or green? Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Green Chile Sauce
2 Tablespoons flour
2 Tablespoons canola oil or vegetable oil
2 cups chopped green chile
¼ cup chopped onion
½ cup finely diced tomatoes
2 cups water
½ -teaspoon garlic powder or 1 clove fresh, minced
1-Teaspoon kosher salt
Heat oil in medium size saucepan on medium to low heat. When the oil is hot, add flour and stir constantly so it does not burn. Cook for approximately one minute and then add onions and cook for another minute, stirring constantly; Add chopped green chile, continue to stir consistently. After another minute, add cold water slowly; add tomatoes, garlic and salt. Once the sauce begins to boil, turn the heat to low and simmer for 20 minutes. Sauce can be used right away for enchiladas, or store in the refrigerator for up to 7 days.
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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