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Archived Recipes


Achiote Citrus Chicken in Banana Leaf
Black Bean Soup
Blue Corn Muffins
Carne Adovada
Chicos & Calabacitas
Chile Muffins with Piñon Nut Butter
Chipotle-Marinated Steak Fajitas
Chunky Avocado Salsa
Coconut Poundcake
Corn Flan
Corn Tortillas
Decadent Valentine Chocolate Mousse
Feast Day Posole
Green Chile Pork Stew
Green Chile Stew
Green Chile Stew NEW
Huitlacoche-Roasted Corn Salsa
Mexican Hot Chocolate
Pollo Tacos in Salsa Verde
Roast Pork Loin with Red Chile Peanut Mole

Achiote Citrus Chicken in Banana Leaf

juice of 4 oranges
juice of 2 limes
2 T. achiote paste
4 cloves garlic, minced
1 T. salt
4 4-oz. chicken breasts, boneless, skinless and cut in half
8 pieces of banana leaf, cut in 4 inch squares and 8 strips for tying

Combine fruit juices with the achiote paste, garlic and salt, and mix well. Toss with the chicken pieces and marinate for 1 hour.

Place a chicken piece in the center of each banana leaf and drizzle with marinade. To close the leaf, fold in the sides, then the top and bottom. Wrap a strip around once and tie.

Heat grill to medium. Grill chicken bundles 4 minutes on each side. The chicken will steam in its juices.
Serves 8

Salsa Rouge

this salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.

Yield: 2 cups
1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.

Summer BBQ Recipe - Southwest Heat

Here’s a great dry rub recipe from the Jamison's' Book Smoke and Spice. It's hard to beat when you want some heat! Good on beef (from steak to burgers), on pork chops, and even on trout. Some people like to add a few tablespoons of onion powder or onion salt to this blend.

1/2 cup ground New Mexican red chile (Chimayó Chile Powder)
1/2 cup ground ancho chile
3 tablespoons coarse salt, either kosher or sea salt
3 tablespoons ground cumin
1 tablespoon dried oregano, preferably Mexican

Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.