Updated: Nov 12, 2019
By Yolanda Ortiz y Pino
Taken from Original Native New Mexican Cooking, an Ortiz y Pino recipe book from the legendary Galisteo restaurant, La Mancha. This dining spot drew visitors from all over the country; an LA Times reviewer called the fare “the most wonderful New Mexican food I have ever tasted.”
The book is available at the La Sala bookstore.
6 to 8 dried green chiles (see below)
1 garlic clove
1 lb. ground beef
¾ c grated longhorn cheese
½ c raising
Hot lard or oil
Butter and sauce (see below)
Soak dry green chiles overnight or in hot water for one hour. Frain and rinse until water is clear. Remove seeds and stems, then chop the pods in small pieces. Add garlic. Fry the ground meat until done. Lower the heat and add cheeses, raisings and green chiles. Mix well and let simmer for about 15 minutes. Roll egg in batter and fry in hot lard or oil until golden brown. Top with sauce.
Note: Although the dried green chiles make the taste of this recipe very special, canned or fresh green chiles may be substituted. In this case, do not soak, drain or rinse as for the dried chiles.
Dried green chile:
Roast and peel blistered green chile. Do not remove stems or seeds. Spread and sun dry until completely dry. Store in a cool, dry place. This was done mostly before the era of the freezer.
1 tbs fresh mushrooms, diced or canned
1 tbs onion
4 tbs flour
4 tbs butter or margarine
1 ½ c chicken broth, fresh or canned
1 to 1 ¼ c milk
1 tsp salt
Dash of pepper
8-10 green chiles, roasted, peeled and chopped
1 medium garlic clove
In a medium saucepan over low heat, melt butter or margarine. Add one tablespoon of onion and mushrooms and cook until onion is tender, about 10 minutes. Stir in flour, salt, and pepper. Add broth and milk. Continue cooking, stirring constantly until thickened. Use your own judgement as to amount of liquid used. Add minced garlic to the green chiles and then add these to the sauce. The consistency should be that of a rich cream sauce. Add minced garlic to the green chiles and then add these to the sauce. Simmer several minutes while stirring to blend flavors.
1 tbs flour
¼ tsp salt
Separate eggs. Beat egg yolks with fork and flour an dsalt. Mix well. Beat egg whites until stiff but moist. Add yolk mixture to beaten egg whites and beat until smooth.