Tamale Encantado (Enchanted Tamale)

Monday, June 6th, 2011

(Cook with the Chef 2010: Santa Fe School of Cooking)


3 Large peppers, roasted, peeled, and seeded (blended until smooth)

2 c. Masa harina

1 Tbsp. New Mexican red chile powder

2 tsp. Salt

1 tsp. Baking powder

6-7 Tbsp. Vegetable Shortening

Warm Water


2 C. Sweetwoods Dairy plain goat cheese (or other local equivalent)

1 C. Corn Kernels

1/2 C. Scallion greens, chopped

1/2 tsp. Epazote


2 Small butternut squash (or other yellow-fleshed equivalent)

3-4 Tbsp. Softened Butter

2-3 Tbsp. Honey

1 Tbsp. Coriander Seeds toasted and ground

1-2 tsp. Aji Amarillo chile powder

Warm Water

Salt to Taste

24-30 corn husks, soaked in warm water for about 20 minutes or until flexible

scallion greens, slices for garnish

For the masa:

1. Place the masa harina, 2 1/2 cups for the red pepper puree, the red chile powder, and salt into a large mixing bowl and combine until smooth. Allow the mixture to stand, covered, for about 15 minutes.

2. Add 1/3 of the shortening to the masa mixture, combining thoroughly before adding the remaining shortening in two additions. Mix thoroughly to combine. Mixture sould be easily spread with the back of a spoon about 1/3” thick. If the masa is too thick, adjust the consistency with warm water.

For the filling:

1. Combine all ingredients and set aside

For the sauce:

1. Preheat the oven to 350

2. Cut squash in half lengthwise, remove seeds and place cut-side down in baking pan. Bake for 20-25 minutes or until soft when pierced with a fork and slightly browned.

3. Set aside until cool enough to handle. Scoop the flesh and blend with the remaining ingredients. Taste and adjust seasonings.

4. Place in saucepan and set aside until almost read to serve.

To assemble:

1. Tear one of the corn husks into 1/2” strips for tying the tamales closed

2. With the back of spoon, spread about 1/3 – 1/2 cup of masa into 4” sqaure in the middle of a cornhusk.  The masa should be about 1/3” thick.

3. Place 1-3 tablespoons of goat cheese filling int the middle of masa. Fold the masa and cornhusk, envelope-style, to encase the filling. It will resemble a small, fat, cigar. Tie ends closed with cornhusk strips.

4. Repeat cornhusk-filling process

4. Place tamales in a large steamer set over simmering water and cover. Steam the tamales for about 45-50 minutes.

To serve:

1. Heat the Suace over medium low until warm, stirring occasionally.

2. Place a spoonful of sauce on a place, unwrap a tamale and place the tamale in the sauce. Garnish with scallion greens.

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Flank Steak Bruschetta with Heirloom Tomato Salsa

Monday, June 6th, 2011

(Cook with the Chef 2009: Oliver Ridgeway of Inn of The Anasazi)

Heirloom Tomato Salsa


4 medium heirloom tomatoes

1 small onion

3 cloves garlic

1 jalapeno pepper

fresh cilantro

juice of 1 small lime

1 teaspoon cumin

salt & pepper


1. Roughly chop tomatoes and onion and throw in a mixing bowl.

2. Mince garlic; remove seeds from jalapeno pepper and mince. Add to the tomatoes and onion.

3. Chop a handful of fresh cilantro and add it to the salsa.

4. Add the lime juice and cumin to salsa, then season to taste with salt and pepper.

Flank Steak


3 cloves garlic, finely chopped

1 tablespoon grill seasoning blend

1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin

2 teaspoon hot sauce

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar, 2 splashes

1/3 cup extra-virgin olive oil

2 pounds flank steak


Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Heat a grill pan or outdoor grill to high heat.

Grill flank steak 6 to 7 minutes on each side.



1 narrow Italian or French loaf of bread

1 head garlic, cut in 1/2 crosswise

2 tablespoons extra-virgin olive oil

Kosher salt and pepper


Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Create all recipes, then slice the steak against the grain and assemble on bruschettas and top with the salsa. Delicious.

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Poblano Chile Stew

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

1 gal. water, cold
2 cups potatoes, peeled and cubed 1″ (Monte Vista Farms)
1 cup carrots, peeled and chopped 1″ (Jacona Farms)
1 cup tomatoes, peeled, seeded, and chopped (Growing Opportunities)
1/2 cup onion, chopped
1 knob garlic, peeled and chopped (Jacona Farms)
Kosher salt
1-2 cups Poblano peppers, roasted, peeled, and chopped (Harmony Farms)

Place all the ingredients (except poblanos) in a stock pot. Simmer gently for 30-40 minutes, then add poblanos. Cook for 5 additional minutes, and stew is ready

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