Southwestern cooking school classes foods market

6 dried Ancho chilies
1-1/2 c. fresh orange juice
1/2 c. cider vinegar
3 or 4 small cones piloncillo, to taste
4 large garlic cloves, split lengthwise
2 bay leaves
2 t. dried Mexican oregano
3 sprigs fresh thyme
pinch of sea salt
1/2 lb. chorizo
2 c. refried beans
salt and pepper to taste
1/2 lb. Monterey jack cheese or other good melting cheese cut into 2x1/2x1/2 inch strips
Chipotle Tomato Sauce (recipe follows)
1 ripe avocado, pitted, peeled and cut into 12 slices

1. Leaving the stem intact carefully slit the body of each chili and remove the seeds and veins. Set aside.
2. Combine the orange juice, vinegar, piloncillo, garlic, bay leaves, oregano, thyme and salt in a medium sauce pan. Bring to a simmer over medium heat and continue to cook until the piloncillo has dissolved , about 15 minutes. Remove the pan from the heat and add the chilies, pressing them down so they are submerged. Cover the saucepan. Soak the chilies until they have reconstituted and feel fleshy, about 20 minutes
3. Fry the chorizo on medium heat until the fat is rendered and the chorizo is cooked through. Stir in the beans and mix well. Season to taste with salt and pepper. Set aside.
4. Preheat the oven to 350 degrees. Remove the chilies from the soaking liquid and transfer to paper towels to drain. Strain the soaking liquid and reserve for later use.
5. Carefully stuff the chilies with the bean mixture and a strip of cheese. You should be able to just close the chili when it is filled. At this point you may refrigerate the chilies for later use or place them on a baking sheet and heat through, about 15 minutes.

To serve, place 1/3 c. of the Chipotle Tomato Sauce on a large plate. Garnish with drizzles of sour cream, and slices of avocado.

Serves 6


Chipotle Tomato Sauce:
2 T. extra-virgin olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
2 t. dried Mexican oregano
1- 28 oz. can whole tomatoes with juice, pureed
1- 15 oz. can diced tomatoes with juice
3 or 4 chilies from a can of Chipotles en Adobo, finely chopped or chipotle seasoning to taste
pinch of sugar
Kosher salt to taste

Warm the olive oil in a medium saucepan over medium-high. Add the onion and saute until translucent, about 3 minutes. Add the garlic and oregano, and saute for 1 minute. Add the tomatoes with their juices and the chipotles. Season with sugar and salt to taste. Simmer, uncovered, until slightly thickened, about 25 to 30 minutes. Set aside.

¼ cup vegetable oil
1/2 cup finely diced onion
2 to 3 teaspoons minced garlic
1/2 cup pure ground medium red chile powder
2 tablespoons all-purpose flour (optional)
2-1/2 cups water
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground cumin seed
salt to taste

Heat the oil in a medium saucepan and sauté the onion for 3 to 4 minutes, until softened. Add the garlic and sauté 2 minutes more.

Stir in the chile and flour if using and slowly add the water, whisking to break up any lumps in the chile. The chile powder will thicken the sauce, but you may prefer to use flour also.

Add the oregano and cumin and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly. Season with salt to taste.

Noe Cano, long time kitchen manager and sous chef at the School, developed this version of the sopaipillas which are standard fare in most traditional New Mexican restaurants. These are so light and fluffy that they just melt in your mouth. The buttermilk causes the sopaipillas to puff up, but the vanilla paste adds a wonderful flavor. You really don't need the honey and butter that is typically served with sopaipillas.

1 cup flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon sugar
2 teaspoon vegetable shortening
1/2 cup buttermilk
1 teaspoon vanilla paste
canola oil for frying

Combine the flour, salt, baking powder and sugar in a bowl. Cut in the shortening until a coarse meal is formed. Stir in the buttermilk with a fork until the mixture comes together into a moist dough. Form into a ball, knead several times, cover and let the dough rest for 30 minutes.

Heat the oil in a deep pot to 375°. Roll out half of the dough and cut into squares or triangles. Drop the pieces of dough, one by one, into the hot oil and fry until golden, about 30 to 40 seconds, rolling them over to brown on both sides. Roll and cut remaining dough and fry. Drain on paper towels and serve warm with honey or honey butter.

Note: You may substitute 1/4 c. of the white flour for panocha flour, a coarsely ground whole wheat flour, for a richer flavor and more interesting texture.