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Fall Comfort Food- New Mexican Style!

30 Aug

Fall Comfort Food- New Mexican Style!

I apologize in advance. I’ve become my mother, and my grandmother. I used to be so frustrated in college because I would call home and ask for a recipe and my they would say “Just a little of this and a little of that and stir it until it looks right”. Soooo… you’ll get no measurements here, just put it together (in approximate amounts) and stir it until it looks right!

New Mexico Style Calabacitas (my momma’s style)

2-3 fresh tender young zuchinni squash
2-3 fresh tender young yellow squash
a handful of peeled fresh roasted green chile (can be frozen)
1 can evaporated milk
grated mexican cheese blend

Chop up your squash. I cut the ends off then quarter them lengthwise and then slice into about 1/4″ slices. Don’t measure. No stress. Bite size pieces is the point. Throw your squash into a pot with enough water to cover the bottom, maybe 1/4″ deep. Simmer over med low heat until tender. Add more water if you need to so you keep it from cooking dry. Add your chopped green chile (at this point you can also throw in some corn, shredded chicken, possibilities are endless). Stir. Pour in your can of milk. Keep simmering and stirring. Add shredded cheese a handful at a time until it looks right. Not to thick, not too thin. Adjust to your liking! I finish mine off with a sprinkle of garlic salt and black pepper.

Pinto Beans (again… like my momma makes them)

“Clean your beans” (put the on the counter and sort them for rocks, funky looking beans, etc. Pour into a colander and rinse with clean water. Pour into the pressure cooker, throw in a package of bacon (I don’t even chop it, I cook it long enough it starts to disintegrate), fill with water to 3/4 full. Pressure according to your cooker directions and altitude. For me it’s about an hour and twenty minutes. I live at seriously high altitude and I like my beans slightly over done. Nice fresh pinto beans will cook up to a beautiful pinkish color. I add salt and pepper after cooking.

Serve it up with a warmed tortilla and enjoy the taste of a beautiful fall evening in New Mexico!

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2 Responses to “Fall Comfort Food- New Mexican Style!”

  1. Weekend Cowgirl (@WeekendCowgirl) September 18, 2013 at 5:40 pm #

    This looks terrific. I make our squash like that, but have never added the green chile. Will have to try.

  2. Weekend Cowgirl (@WeekendCowgirl) October 9, 2013 at 12:56 am #

    Tried it and liked it a lot!!

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