Southwestern Recipes
90 recipes found
Rice With Roasted Peppers And Beans
Pork-and-Green-Chili Stew
Queso Gravy
This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables. It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard. Increase the number of jalapeños to taste.
Thanksgiving Mixed Bean Chili With Corn and Pumpkin
A third riff on the Native American combination of beans, squash and corn for this week of vegetarian Thanksgiving main dish recipes. This is a straightforward vegetarian chili, one that is a favorite around my house throughout the year. You can turn up the heat if you wish, adding more chile, a chipotle, or fresh chopped chili peppers.
Green-Peppercorn Guacamole
Guacamoles come in myriad forms and occasionally draw controversy when they veer from the standard mix of avocados, jalapeños and lime. For an article in The Times in 2015, the San Antonio chef Quealy Watson steered the dish in a vaguely Asian direction, adding pickled green peppercorns to the mix. You can generally find pickled green peppercorns in the pickle section of your supermarket, near the capers. A younger, softer cousin to the black peppercorn, they add a marvelous bite to the dish.
Cheese Enchiladas With Chili Gravy
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
Hot Chicken With Vinegar
Black Bean-Chorizo Stew
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Chipotle Kewpie
A cross-cultural special sauce that came to The Times in 2015, from the San Antonio chef Quealy Watson, who served it with barbecued goat and duck. It is delicious spread on tortillas for tacos, or on buns for hamburgers, or as a chicken-wing or vegetable dip. Kewpie mayonnaise is a Japanese brand that contains some monosodium glutamate and is flavored with apple-cider and malt vinegars. It has a distinctive taste but can be swapped out in a pinch for whatever mayonnaise you have on hand, including, as always, homemade.
Tomato Sauce With Chili
Southwestern Pork Meatloaf
Green Mole With Chicken
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don’t eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.
Slow-Cooked Red Chile Turkey
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.
Green Chile Breakfast Quesadillas
If there is one ingredient absolutely necessary for traditional New Mexican cooking, it is the long, spicy, local green chile. Try this easy recipe for a good basic green chile sauce. It adds a Southwestern kick to nearly anything, but it is especially nice spooned liberally over a hearty breakfast quesadilla.
Charred Tomatillo Jaew
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy. ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us. So we add it to taste, a tablespoon or so at a time. If you don’t have access to a grill, you can use your broiler or even a stovetop flame to char the tomatillos and jalapeños. It is excellent as an accompaniment to barbecued or grilled meats and folds into a taco nicely.
Green-Chili and Corn Bisque
Smoky Corn And Chili Chowder
Red Pepper and Cumin Vinaigrette
This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.
New Mexico Panned Rainbow Trout
Three-Bean Chili Filling
Tortilla-Chip Casserole
Southwestern Pea Soup
Bloody Marias
Corn and Vegetable Gratin With Cumin
This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.