I was born and raised in NM.
So was my dear sweet hubby.
Fact: we love chile.
Fact: Panza llena, Corazon contenta.
Here are a couple of things that you can do right to have a long happy marriage (that may include needing buy bigger pants eventually.)
Green Chile Chicken Enchiladas
you need:
Chicken (of any sort, but I prefer boneless, skinless breasts, I assume 1 per person.)
Corn Tortillas (15-20)
Shredded Cheddar (1lb)
Cream of Mushroom (1 large can, or 3 small)
Green Chile
You can up your game (like I did last night) and dice half an onion to throw in with the chicken.
You could also throw in some Bell Peppers to add some color and sweetness. I LOVE Bell Peppers!
Start by cooking the chicken. I like to do it on the stove, toss with some olive oil, put a lid on it, throw in some veggies.
While that's going, get your chile ready. I prefer fresh roasted, in which case I have to peel and rinse and chop OR you could just buy some frozen chopped green chile. If that's the case, just defrost.
In a large pot, begin warming the cream of mushroom. Add water. I prefer to add a bit so the soup doesn't get pasty. Add green chile and continue on low heat.
When chicken is done, cut it up, you can dice it tear it or cut it up into larger pieces. I like the larger lengthwise pieces, personally. As you cut it up, dump it in the soup. Now would be the time to throw in your sauteed veggies if you have them.
Now, it's assembly time!
grab a casserole dish and a large spoon.
FIRST (very important) coat the bottom on the dish wish some soup.
layer corn tortillas (I do a mickey mouse shape, and then fill in the spaces with 3 halves, you could keep it simple and just use 6.)
Then pour some soup, be generous, but remember you need enough for 2 more layers.
Then sprinkle the cheddar. This is a judgment call, but there's is never anything wrong with gooey cheesy goodness.
Start again with the tortillas and continue twice more, ending with a thick layer of cheese.
Pop in the oven at 350 degrees for about 25 minutes. I gauge it more by how the cheese looks. If it's nice and crusty, it's done. Let cool. Serve. Remember to say "you're welcome."
Now for something sweet.
Biscochitos.
You'll need:
6 Cups of Flour
3 Tsp Baking Powder
1 Tsp Salt
1 Cup of Sugar
2 Cups Lard
2 Eggs
2 Tsp Anise Seed (you could add more if you like, but I'm personally not too crazy about anise. I like just enough to taste.)
6-7 Tbsp of water (to hold dough)
Additional sugar and cinnamon for dipping.
Preheat oven to 400 degrees.
Begin by sifting flour, baking soda and salt. I usually don't sift, but in this case it really does make a difference. Biscochitos should crumble easily and melt in your mouth. Sifting helps it do that.
In a large bowl cream together lard and sugar. Add eggs and the anise and cream again until fluffy.
Combine flour mixture with the lard mixture.
At this point you will have a pretty dry, crumbly dough. Begin to spoon in water to hold dough. Be careful not to add too much, though, because then it will become sticky. It will be hard to roll out and hard to cut shapes out of. If you do add too much, add a little more flour to stiffen it up a bit.
Roll out onto a floured surface. You want your dough no more than 1/4" thick.
Cut into shapes or form small balls in your hands and then smash them down. Dip the tops of the cookies into a cinnamon/ sugar mix or sprinkle on to before baking.
Pop them in for about 10 minute or until the bottoms become slightly browned.
Let them rest a few minutes before transferring to a cooling rack. They do crumble easily, and more so when warm.
Have a wonderful Christmas,
Lindsay
