SANTA FE STYLE TORTILLA SOUP RECIPE

Santa Fe Style Tortilla Soup

Ingredients

• 1 tbs Olive Oil
• 1 medium sized Onion, diced
• 2 cloves Garlic, finely minced
• 4 or 5 large Tomatoes, seeded and chopped
• 2 oz Mild or Medium Chimayo Chile Bros. Powdered Red Chili
• 6 cups Turkey, Chicken, or Vegetable Broth
• 2 tbs Cilantro, chopped 
• 8 Corn Tortillas or Tortilla Chips
• 1.5 cups grated Monterey Jack Cheese
• Salt and Pepper to taste

Directions:

1. Heat your olive oil in a 4 quart stockpot; 
2. sauté the onions for about 6 minutes (until translucent, not browned);
3. add the minced garlic and cook for about two minutes;
4. add the chopped tomatoes, Chimayo Chile Bros. Chili Powder, broth, and spices; bring to a boil and then simmer for ten minutes; 
5. while the mixture is simmering cut the tortillas into 1 inch strips and place them on a lightly greased baking sheet; bake at 375 for about fifteen minutes or until crisp (Alternatively store-bought tortilla chips may be used and this step may be skipped).
6. To Serve: put some tortilla chips into a bowl; top with cheese and ladle the soup over them. Garnish with sliced avocado and/or fresh cilantro if desired.

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Authentic Chimayo Chili From New Mexico

Holy Soil???

Actually, yes! The "Santuario de Chimayo" at Chimayo is considered to be a holy place by local Christians and people of other faiths from all over the world. Every year on Good Friday, thousands of pilgrims converge at the Santuario to express their faith, pray for loved ones, and collect some "Holy Dirt" which can be found inside the church. It is said that this divine dirt has miraculous healing properties.  Could it be that  the secret to the flavor and quality of Chimayo's chile might come from the valley's sacred soil? To see a video about the Santuario Click Here!

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Powdered Red Chimayo Chili

Chile colorado con carne

Here is a very basic homestyle con carne recipe. The flavor of your chile is the key to how good the dish is. I prefer Chimayo because of its sweetness and its slow building heat.

 CHILE COLORADO CON CARNE

1 ½ pounds beef stew meat

1 ½ pounds pork shoulder

3 ounces red chile powder (medium to hot)

3 tablespoons flour

1 tablespoon minced garlic

1 tablespoon oil

1 teaspoon salt

Begin by breaking down the meat into small ½ inch cubes.

Put meat into a large frying pan and fill with water up to the top of the meat.

Boil till tender and strain well, saving the broth for later.

Dredge the meat in the flour and then sautee with the oil in the frying pan till golden brown.

Add garlic cook for 15 seconds while stirring then add broth, red chile and salt.

Simmer till sauce thickens.

Serve with refried beans, rice and Tortillas

Buen Provecho 

Capt. Capsicum

By the way you can get some great Red Chile from New Mexico, right here: NEW MEXICO CHILE