Our son had the opportunity to travel to Taos, NM, recently, and in his absence, we hosted a New Mexican-themed dinner party to celebrate. No, we were not celebrating his absence. We were celebrating the greatness of New Mexican cuisine. Honestly.
The husband and I had an all day cooking date and served the following:
Stacked Green Chile enchiladas (four layers of corn tortillas, cheese and green chili enchilada sauce, baked 375F for 35 minutes)
Dry Cooked Pork (Pork smothered in green chili sauce) from The Feast of Santa Fe by Huntley Dent
Posole in Red Chile sauce from The Feast of Santa Fe by Huntley Dent
Cilantro-lemon rice (in the rice cooker, influenced by this discussion)
In addition, we also had a tamale making station with Chicken in Red Sauce and Squash & Cheese as filling options. I followed the masa recipe on the side of the bag and found all I needed for this project at Chavez Market, including the tamale wrappers and pork lard.