Category Archives: Santa Fe Recipes

Biscochitos – New Mexico State Cookie is Seasonal Favorite

Biscochitos served at the La Fonda Hotel in Santa Fe, NM by Ashley Parrish, Tulsa World

SANTA FE, N.M.  -  In a town known for upscale New Mexican cuisine, the best holiday dishes might be the simplest.

By:  Ashley Parrish, World Scene Editor, Tulsa World, published 12/18/11.  This article was syndicated from the Tulsa World, click here for the original article.

Tamales are traditional. Cover them in red and green chile and they’re even called “Christmas-style,” although the term is used year-round.

And then there are Biscochitos.

Home cooks and bakers alike make batches of the thin shortbread cookies at Christmas. Diamonds, rounds, they come in all shapes. But they’re always mildly flavored with anise seeds and liquor and are finished in cinnamon sugar.

The state cookie of New Mexico is traditionally made with lard, and many natives won’t stand for substitutes. But this recipe from the Santa Fe Cooking School allows for vegetable shortening. It won’t be quite as traditional but is still delicious.

Holiday Biscochitos

Makes 4 to 5 dozen cookies

1 pound (2 cups) lard or vegetable shortening
1  1/2 cups sugar
2 eggs
2 teaspoons toasted anise seeds
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brandy

1. Preheat the oven to 350 degrees.

2. Cream the lard, or shortening. Add sugar, eggs and anise seeds and cream again. Mix dry ingredients separately and combine with the shortening mixture. Add the brandy and mix thoroughly.

3. Roll the dough out on a floured surface and cut into desired shapes. Sprinkle the cookie shapes with the sugar-cinnamon mixture and bake for 12 to 15 minutes until lightly browned.

-  Courtesy Santa Fe School of Cooking

Santa Fe Guacamole

Ingredients:

  •  2-3 medium to large-sized avocados, halved and seeded
  •  3 tbsp freshly squeezed lime juice
  •  1 clove garlic, finely chopped
  •  1/3  cup red onion, finely chopped
  •  1 jalapeño chile, seeded and finely chopped
  •  1 small tomato, seeded and chopped small
  •  1/3 cup cilantro, finely chopped
  •  Kosher salt and freshly ground black pepper

Directions:

Cut each avocado in half. Remove the skin and seed and cut into 1/2-inch cubes.

Place all of the ingredients into a mixing bowl, season with salt and pepper and toss until all the ingredients are incorporated and the avocado is lightly mashed.  This guacamole is best when served on the chunky side.

Maria’s 100-Percent Agave House Margarita

Makes 1 margarita

  • 1 lemon wedge
  • A saucer of kosher salt (about 1/4 -inch deep)
  • 1  3/4 ounces Jose Cuervo Traditional 100-percent agave tequila
  • 1 ounce Bols triple sec
  • 1  1/2 ounces freshly squeezed lemon juice
  • Ice

Run lemon wedge around the rim of hurricane-style margarita glass. Dip rim of glass into saucer of salt, rotating rim in salt until desired amount collects on glass.

Measure tequila, triple sec and lemon juice into 16-ounce cocktail shaker glass full of ice. Place stainless steel cocktail lid over shaker glass, tapping top to create seal. Shake vigorously about 5 seconds. Pour, ice and all, into salt-rimmed glass. To serve the margarita “up,” simply strain liquid from ice into flat margarita glass. Serve immediately.

 

Red Chile Sauce with Meat

Makes about 6 cups

  • 1/2 pound lean ground beef, preferably coarse ground
  • 3/4 cup dried ground red chile, preferably Chimayò, other New Mexican red or ancho
  • 1 tablespoon minced white onion
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups water
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water

Brown beef over medium heat in high-sided skillet until pink color is gone. Add chile, onion, garlic, Worcestershire sauce, salt and black pepper; stir to combine. Pour water slowly into skillet while continuing to stir. Break up any lumps of chile. Continue stirring sauce and when it is warmed through, add cornstarch.

Bring mixture to boil; reduce heat to simmer. Cook about 10 minutes, stirring occasionally. Completed sauce should coat a spoon thickly and not taste of raw cornstarch. If it becomes too thick, add more water. Serve sauce warm with enchildas, burritos or other dishes. Red chile sauce freezes well. Add extra water when reheating.