|
Arizona Style Enchilada Sauce (A traditional sauce using chili paste made from fresh red chile) |
| 2 Tbs. oil 1 Tbs. flour 2 cups Santa Cruz Chili Paste 3 to 4 cups hot water or meat broth 1 tsp garlic powder 1/4 tsp cumin seeds, ground 1 tsp oregano |
| Brown oil and flour in a saucepan. Add chile paste, water and spices and simmer for 15 minutes. Note: for thicker sauce, use less liquid. Use over burros, chimichangas or enchiladas. PRINT RECIPE |
|
Santa Cruz Chili con Carne (Use this recipe when making tamales) |
| 4 lbs beef, cubed 2 quarts water 1 Tbs. salt 2 Tbs. shortening 3 Tbs. flour 2 cups Santa Cruz Chili Paste 1/2 tsp granulated garlic 1/2 Tbs. oregano 1/4 tsp cumin seeds, ground 2 cups meat broth |
| Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes. PRINT RECIPE |
|
Albondigas con Chipotle (Mexican Meatball Soup) |
| 2 lbs. ground beef 1/2 cup of rice 1 tomato, diced 1 egg, slightly beaten 3 cloves of minced garlic 1/4 cup chopped cilantro 1 Tbs. oil 1 Tbs. flour 1 cup onion, diced 4 cups boiling water 15 oz can stewed tomatoes 3 chicken bouillon cubes 2 carrots diced 2 zucchinis, diced 1 celery stalk, diced 1 cup of Santa Cruz Chipotle Paste |
| Mix ground beef with rice, tomato, egg, 2 cloves of garlic, and cilantro in a bowl. Form into small meatballs, and set aside. In a saucepan, brown the flour and oil over medium heat. Add one clove garlic, onion and continue to cook until garlic and onion become transparent. Add 4 cups of boiling water, stewed tomatoes, chicken bouillon cubes. Add meatballs and let simmer for 20 minutes. Add carrots, zucchini, celery and chipotle paste and simmer for 10 more minutes until vegetables are cooked. Add salt and pepper to taste. PRINT RECIPE |
|
Tinga de Pollo (A delicious chicken and chipotle dish) |
| 6 chicken breasts, cooked and shredded 1/2 lb of bacon strips 1/2 lb of chorizo* 1/2 cup Santa Cruz Chipotle paste 1 cup of chicken broth |
| Cook bacon over medium heat and drain off excess
fat. Add the chorizo and cook until done, about 10 minutes. Mix Chipotle
Paste in chicken broth. Mix together with bacon and chorizo and
add shredded chicken. Bring to a simmer and cook until the flavors
blend, about 10 minutes. Serve with tortillas and fresh lettuce for a
wonderful, spicy meal. * you can substitute 1 tbs. Santa Cruz Chorizo Spice. PRINT RECIPE |
| Chicken in Santa Cruz Green Chili Sauce |
| 1 Tbs. flour 2 tsp oil 1 cup Santa Cruz Green Chili Paste 2 cups hot chicken broth 3 cups Shredded cooked chicken 1/2 cup sautéed onions 1 tsp garlic powder |
| Brown flour and oil in a saucepan. Add chili paste, broth, chicken, onions, and spices and simmer gently for 15 minutes. Serve over enchiladas, tostadas or burritos. PRINT RECIPE |
|
Santa Cruz Roasted Green Chili and
Tomatillo Sauce (A delicious sauce full of green chili flavor) |
| 1 tsp oil 1/2 cup onion, finely chopped 2/3 cup tomatillos, husked, stemmed and finely chopped 1 tsp minced garlic 2/3 cup Santa Cruz Green Chili Paste 3/4 cup double strength chicken stock (or 3/4 cup water with 2 chicken bullion cubes) 1 tsp sugar salt and pepper to taste |
| In a saucepan, sauté onion, tomatillos and garlic in oil over medium heat until onion is translucent. Add chili paste, chicken stock, sugar, salt and pepper. Simmer for 15 minutes. Serve over enchiladas, chimichangas, or burros. PRINT RECIPE |
|
Gordo's Red Chili Sauce (A traditional sauce using chili powder) |
| 1 Tbs. oil 1 1/2 Tbs. flour 1 Cup Santa Cruz Chili Powder 2 to 3 cups water or broth 1/2 tsp salt 1/2 tsp garlic powder 1 cube beef bullion |
| Brown oil and flour over medium heat. Stir in the chili powder, water, spices, bullion cube. While stirring continuously bring to a boil. Simmer for 10 minutes or until sauce reaches desired consistency. PRINT RECIPE |
|
Chili Mole (A traditional Mexican recipe with roots in the Aztec culture) |
| 1 lb beef, cubed 1 large red onion, sliced 2 cloves garlic, minced 1 Tbs. cumin seeds, ground 1 tsp oregano 1/2 tsp ground all spice 1 cup water 28 oz canned chopped tomatoes 1 1/4 cup beef broth 1/2 cup Santa Cruz Chili Powder 1 1/2 Tbs. unsweetened chocolate shredded Cheddar and Monterrey Jack cheese |
| Combine meat, onion, garlic, spices and 1/2 cup water in a large pan. Cover and bring to boil. Reduce heat and simmer for 30 minutes. Uncover and bring back to boil, stirring often until liquid evaporates and browned bits stick to pan. Add 1/2 cup water, boil and stir often until liquid evaporates again. Add tomatoes and broth. Stir in chili powder and chocolate. Cover and simmer for 30 minutes or until meat is tender. Serve hot with cheese. PRINT RECIPE |
| Sonoran Hamburgers |
| 1 lb. premium hamburger meat, seasoned and made into
patties Cheese slices (cheddar, mozzarella, or pepper jack for more spice) Green chili strips (from a can or you roast your own) Ripe tomato slices Crisp lettuce Hamburger buns |
| Season the hamburger patties to your taste and cook
on the grill. Assemble the hamburgers as you like them. For mild, vibrant chili flavor, top with Santa Cruz Red Chili Paste. Or try my favorite - Santa Cruz Chipotle mayonnaise (1 T Chipotle paste mixed with 1 T mayo) for a sweet, hot smoky hamburger. Sonoran Hamburgers are a delicious blend of Mexican 'heat' added to an American favorite. Serve these at your next BBQ and watch them disappear. Make Sonoran Hamburgers your way, but be sure to include Santa Cruz Chili and Spice Co. ingredients. PRINT RECIPE |
| Sonoran Hotdogs |
| All beef hot dogs Bacon Pinto beans Chopped onions Chopped tomato Mayonnaise Mustard Cheese Roasted Green Chilies Hot dog buns |
|
Wrap the hot dog in the bacon and cook before
making your hot dog. Mix and match your preferred ingredients, but be
sure to top it off with Santa Cruz
Red Chili Paste for a mild, savory
finish, or Santa Cruz Green Chili
Paste for a bright, tangy flavor,
or (my favorite) Santa Cruz Chipotle Paste for a smoky, hot kick. These flavorful hot dogs originated in Hermosillo, Mexico but have become quite popular throughout Arizona. Sonoran Hot Dogs are the latest crossover of Mexican flavors with an all American classic. They originated as a late night snack for hungry party animals heading home after closing time. Their zest comes from building your dog just the way you want it, but building off the basics. PRINT RECIPE |
| Santa Cruz Chipotle Mashed Sweet Potatoes |
| 2 pounds sweet potatoes, peeled and cubed ½ cup half and half 3 tbs butter, room temperature Juice of one lime ¼ cup brown sugar 1 cinnamon stick Salt to taste ½ cup Santa Cruz Chipotle Paste |
| Place sweet potatoes in a pot and cover completely
with cold water. Bring to a
boil, then reduce to a simmer and cook for 15 minutes or until they are
fork tender. Drain the
water and return to the pan.
Set the pot back on medium-low heat, stirring to evaporate any
remaining water. Remove
from heat and blend in butter, half and half and lime juice and mash to
desired consistency. Cook
for 2 minutes to heat thoroughly.
Stir in brown sugar, salt and ½ tsp. freshly grated cinnamon.
Add Santa Cruz Chipotle Paste on spoon at a time, mix and taste,
a little less for mild flavor, more for spicier potatoes.
Sprinkle top with ¼ tsp. cinnamon and serve. |
| Santa Cruz Green Chili Paste Cream Cheese Dip |
|
1 8 oz. package of pasteurized cream cheese ½ cup mayonnaise 1 cup sour cream 1 4 oz. can diced green chilies 3 tbs. Santa Cruz Green Chili Paste |
|
Soften cream cheese for 1 hour at room temperature.
Blend with mayonnaise and sour cream.
Fold in green chilies and Santa Cruz Green chili paste.
Use as vegetable dip, with corn chips or as a yummy sandwich
spread. |
|
Sal del Mar de Cortez and Turkey…the perfect
Holiday Turkey |
|
12 to 14 pound turkey, defrosted, rinsed and dried ½ cup Sal del Mar de Cortez sea salt 4 tbs fresh ground pepper |
|
Rub the skin of entire turkey and both cavities with sea salt and
pepper, covering completely. Place in the refrigerator uncovered for 2
days. The turkey will start
to look shriveled and dry, but not to worry.
Two hours before roasting remove turkey from refrigerator and
allow to come to room temperature. Meanwhile preheat oven to 450 degrees
F. Place turkey on a rake in roasting pan containing 2 cups of stock and
roast for 13 minutes for every 1 pound or until turkey reaches an
internal temperature of 190
degrees F. Let turkey stand for 10 minutes before carving and enjoy the
juiciest turkey ever. PRINT RECIPE |
|
The perfect holiday gift………Sal del Mar, Santa Cruz Chili
Powder and this recipe… |
|
Sweet and Salty Almonds |
|
2 ½ cups dry roasted and unsalted almonds ¼ cup raw sugar 1 ½ teaspoon Sal del Mar 1 ½ teaspoon Santa Cruz Chili Powder 2 tablespoon honey 1 tablespoon water 1 tablespoon olive oil |
|
Preheat oven to 350 degrees F.
Spread almonds on a baking sheet and bake about 10 minutes or
until just toasted, careful not to burn.
In a large bowl combine sugar, salt and chili powder. Combine
honey, water and olive oil in a large pan over medium heat.
Mix thoroughly while heating for 1 minute.
Remove from heat and add almonds, tossing to coat. Transfer nuts
to sugar mixture and toss to coat evenly.
Transfer to a baking pan to cool in a single layer. |
