KUNM Call In Show
1:00 pm
Sun December 22, 2013

New Mexico Holiday Food Traditions (RECIPE)

Posole with red chile.
Posole with red chile.
Credit rockydoggydog via Flickr

KUNM Call In Show Thu. 12/19 8a: Are you a classically-trained chef, experimenting with and enlarging upon traditional New Mexican recipes? Or maybe you have embraced living off the land, growing and cooking in traditional, family ways? You'll have something to say about New Mexico's rich traditions of holiday foods and cooking!  We'll take your calls as we explore New Mexico holiday foods- how we prepare, cherish and use them to create enduring holiday tastes and memories. 

Please join us to share your own recipes, traditions and variations! Email callinshow@kunm.org, post your comments online, share your recipes on the KUNM Radio Facebook page, or call in live during the show! 

Guests: 

  • Rocky Durham, chef, owner and founder of the Santa Fe Culinary Academy
  • Teresa Montoya Valverde, chef, rancher, gardener, wine-maker

 

Priscilla Montoya's Empanada Recipe

Pie Pastry:

  • 4 cups all-purpose flour
  • 1 tablespoon of sugar
  • 2 teaspoons of salt
  • 1/2 cup of water
  • 2 tablespoons of cider vinegar
  • 1 egg
  • 1 3/4  cups shortening

 

In large bowl, combine flour, sugar and salt.  

With pastry blender, or two knives, cut in shortening 

until mixture resembles coarse crumbs. 

Combine water, vinegar and egg.  

Beat and beat with for, pour into four mixture.  

Mix well until pastry holds together.  

(Dough will be sticky, cover and chill for two hours.)

 

Fruit mixture:

  • 2 cups dried fruit
  • 1 cup of sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of cloves

 

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