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Santa Fe Recipes – Costillitas or Lamb Ribs

Costillitas or Lamb Ribs, Mark Holm for The New York Times

Reprinted from The New York Times, April 20, 2011.  Adapted from Molly Manzanares, Shepherd’s Lamb. 

Time: About 3 hours

1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on (see note)

Kosher salt and black pepper. 

Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

Yield: 1 or 2 servings.

Note: A whole breast of lamb contains about 7 ribs and can be ordered from any butcher. It will serve 1 or 2 people.

If you can, try to use Shepherd’s Lamb.  It is the most delicious lamb I have ever tasted.  For the past two years, my husband and I have ordered a whole lamb from Shepherd’s Lamb.  For a description of what I received when I ordered my first lamb, click on the link to my Santa Fe Railyard article.  Most Saturday mornings Antonio and Molly Manzanares can be found selling their wonderful produce at the Santa Fe Railyard.  You can also read more about Shepherd’s Lamb from The New York Times at What Other People Are Saying.

Bobcat Bite Green Chile Cheeseburgers and Slaw

Bobcate Bite Green Chile Cheeseburger - Michael Stern

Bobcat Bite Green Chile Cheeseburgers (from Bobcat Bite, New Mexico)

  • Ground beef shoulder for making the patties
  • Mild or hot green chiles,  sliced
  • Butter and a touch of oil, for frying
  • Cheese slice of your choice

 

Green chile cheeseburger with slaw - Helen Graves

Bobcat Bite Slaw (from Hamburger America)

  • 1 small head white cabbage, core removed and finely shredded
  • 1/2 large green bell pepper, grated
  • 3.5 ounces caster sugar
  • 8 ounce white vinegar
  • 2 ounces flavourless oil, such as groundnut
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seeds
  • 1 tablespoon mustard

Mix it all together. Keep in the fridge and give it a good stir before serving.

Assembly

Toast your buns. Gently fry your chiles in a healthy amount of butter (20g or so) and begin frying your burgers. Use a cast iron pan for this unless you have a proper hot plate. When you flip the burger, it’s time to put those chiles on followed by the cheese. Once the cheese has melted you are good to go. Put the burger in the bun and serve with the slaw.  Some folks put the slaw on the bottom of the burger.

Carne Adovada

CARNE ADOVADA

Serves 6 to 8.

Note: From “The Rancho de Chimayo Cookbook,” by Cheryl Alters Jamison and Bill Jamison.

  • •8 oz. (about 25) whole dried red chile pods, preferably Chimayo or other New Mexico red, or ancho
  • • 4 c. water, divided
  • • 1 tsp. minced white onion
  • • 1/2 tsp. Worcestershire sauce
  • • 1/2 tsp. dried oregano
  • • 1/2 tsp. salt
  • • 1/4 tsp. white pepper
  • • 3 lb. boneless pork chops, trimmed of fat and cut into 1- to 2-in. cubes
  • • Lettuce and tomatoes, optional, for garnish

Directions:

To prepare sauce: Preheat oven to 300 degrees. Break stems off chile pods and discard seeds. It is not necessary to get rid of every seed, but most should be removed. Place chiles in sink or large bowl, rinse carefully and then drain.

Place damp pods in 1 layer on baking sheet and roast 5 minutes in oven. Watch pods carefully so they don’t burn. The chiles can have a little remaining moisture. Remove from oven and let cool. Break each chile into 2 or 3 pieces.

In blender, purée half of pods with 2 cups water. Pour liquid into large, heavy saucepan. Repeat with remaining pods and water.

Add onion, Worcestershire, oregano, salt and white pepper to chile purée and bring to boil over medium-high heat. Simmer 20 minutes, stirring occasionally. Mixture will be thickened, but should remain a bit soupy. Remove from heat. Set aside.

To prepare meat: In a large oiled baking pot with lid, pour enough sauce over bottom of pot to fully cover. Top evenly with pork cubes. Pour remaining sauce over pork. There should be more sauce than meat.

Cover pot and bake at 300 degrees until meat is tender and sauce cooks down, about 31/2 hours. Check meat after 3 hours. The carne adovada can be left uncovered for the last few minutes of baking if sauce seems watery.

Garnish with lettuce and tomato on side, if desired. Sauce can be made in advance and refrigerated for a day. The completed recipe can be refrigerated for up to 3 days. Add a couple tablespoons water before reheating in oven or top of stove

Green Chile Stew

GREEN CHILE STEW

Serves 8.

Note: You can substitute canned green chile peppers for the roasted. From the Santa Fe School of Cooking.

  • • 1 1/2 lb. beef stew meat, pork or chicken, cut in 1/2 -in. pieces
  • • 1/4 c. oil
  • • 2 onions, diced
  • • 4 c. chicken or beef stock
  • • 2 tsp. salt
  • • 4 potatoes, cubed
  • • 1 red bell pepper, diced
  • • 2 garlic cloves, minced
  • • 3 c. chopped roasted green chiles
  • • 2 tbsp. cilantro, or more to taste

Directions

Brown meat in oil in large saucepan. Add onions and continue to cook until onions are brown on edges. Add stock and salt; bring to boil. Add potatoes and simmer 1 to 2 hours.

Add bell peppers and garlic. Cook for another 30 minutes. Add green chile and cilantro and cook another 15 to 20 minutes.

Variations: Add any or all, to taste: posole, pinto beans, corn, tomatoes, chipotles en adobo and crushed coriander seed.