Genuine New Mexico Tasty Recipes

Genuine New Mexico Tasty Recipes

by Cleofas Jaramillo

Paperback

$8.95

Product Details

ISBN-13: 9780941270076
Publisher: Smith, Gibbs Publisher
Publication date: 06/02/1981
Pages: 33
Product dimensions: 5.25(w) x 8.50(h) x 0.01(d)
Age Range: 18 Years

About the Author

The recipes in this booklet are taken from a rare twenty-page 1942 Seton Village Press edition of Cleofas M. Jaramillo’s cookbook.

Read an Excerpt

In this collection of Spanish recipes, only those used in New Mexico for Centuries are given, excepting one or two Old Mexico recipes.

POLLO RELLENO

Take a young rooster, place in kettle with enough water to half cover. Simmer gently until half tender. Drain out water, cool, and stuff with the following dressing: Melt in fryingpan a teaspoonful of pork lard, suet in it, a tsp. of chopped onion, and 2/3 lb. cooked ground lamb or beef; add 1/2 cup seeded raisins, 1/2 cup pinon nuts, and wine glass of red sweet wine; mix well and stuff chicken with this. Grease chicken well with lard or butter, sprinkle with salt, pepper and flour, and bake in oven until brown and tender. Use the chicken stock in which it was boiled to make the gravey.

POLLO MARZENO (Spring Chicken)
Cut up chicken as for stewing; simmer with 2 cups water for 4 minutes. Add 2 cups green squash cut in small pieces, a little chopped fried onion, salt to taste. Simmer gently till tender.

POLLO CON AROZ (Stewed Chicken)
Cut up a tender young hen in small pieces. Place in kettle with enough warm water to cover, and boil gently. When tender, add cup of cooked rice, onion, salt and white pepper to taste, and a little crumbled dry mint. Simmer a few minutes to cook onion, and serve.

PIPIAN
Grind together a handful of roasted pumpkin seed nuts, handful of roasted white corn, and two red chiles from which seeds and veins have been scraped. Grind into fine powder, dissolve in cup of water and cook until it thickens. Fry quail or spring chicken and add to this gravy. Cover and simmer until meat is tender. Add salt.

CANFFAINITA
Boil mutton or lamb liver until well cooked. Drain and grind in a meat chopper. Add a pinch of cloves, salt, a little sugar, raisins, and a wine glass of native or port wine. Mix well and serve.

Table of Contents

TABLE OF CONTENTS
THE GENUINE NEW MEXICO TASTY RECIPES
(POTAJES SABROSOS.....................................................................1
By Cleofas M. Jaramillo (1939, 1942)
AN INDEX-GLOSSARY TO JARAMILLO'S "MENUS"..........................18
ABOUT CLEOFAS MARTINEZ DE JARAMILLO.................................19
By Marta Weigle (1981)
HARVEST MOONS (from Shadows of the Past).................................21
By Cleofas M. Jaramillo (1941)
HOLY WEEK AT ARROYO HONDO (from Shadows of the Past).........27
By Cleofas M. Jamillo (1941)
FOODS OF THE SOUTHWEST.........................................................28
By Reyes N. Martinez (August 31, 1936)
PINON PICKING..............................................................................31
By Reyes N. Martinez (n.d.)
A PRIMER OF NEW MEXICAN HERBS AND SPICES..........................32
Compiled by the Editors (1981)

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