Recipe Archive

Adobe Pie®

Our signature version of the tamale, the Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted chiles. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble it takes to prepare.

Serves 4

Tamale masa

• 1 cup (2 sticks) butter, at room temperature
• 1 ½ pounds masa*
• 1 cup chicken stock
• 1 TB. salt
• 1 tsp. ground cumin
• 1 tsp. baking powder

Green Chile Pesto

• 4 poblano chiles
• Olive oil
• 1 tsp. fresh minced garlic (2 or 3 cloves)
• 2 TB. grated Parmesan cheese
• 2 TB. pine nuts
• ¼ cup olive oil
• 1 tsp. salt

Chicken Filling

• 2 large cooked chicken breasts (about 1½ lbs. uncooked) diced small
• ¾ cup (about 3 oz.) shredded Cheddar cheese
• ¾ cup fresh or defrosted frozen corn
• ¼ tsp. white pepper
• 1 tsp. salt, or to taste

Non-stick cooking spray

Enchilada Sauce
 

Use your favorite enchilada sauce recipe or canned

Pico de Gallo
 

To prepare the tamale masa, place the butter in a large bowl and beat until light and fluffy using an electric mixer at medium speed. Add masa and beat until fully blended. Slowly stir in chicken stock, salt, cumin and baking powder and blend well. Set masa aside.

To prepare the Green Chile Pesto - preheat oven to 350°. Brush chiles lightly with oil and place on a foil-lined cookie sheet. Roast chiles 10 to 15 minutes or until skins blister. Place chiles in a paper bag for 1-2 minutes; cool slightly, then pull off skins. Slit chiles in half lengthwise, remove membranes and seeds and dice coarsely. Measure ½ cup of the chiles and transfer to the bowl of a food processor. Add minced garlic, Parmesan cheese, pine nuts, olive oil and salt. Puree until smooth.

For the Chicken Filling - combine remaining diced chiles and all chicken filling ingredients in a large bowl, tossing well.

To mold pies spray the inside of four 10 oz. ceramic ramekins (or similar 10 oz. ovenproof bowls) with non-stick cooking spray. Using your fingers spread ¾ cup of prepared masa in each ramekin, making sure to evenly cover the bottom and the sides. Add 3-4 TB. of green chile pesto to the masa lined ramekins. Add ½ cup of chicken filling on top of the green chile pesto. Using a rubber spatula spread ¼ cup of masa over the top of each pie. Cut 4 pieces of aluminum foil squares (about 5” x 5”), spray with non-stick spray, and cover each pie.

Place pies in a large roasting pan with a hot water bath (water level should be 1-1 ½ inches up the sides of the ramekins) and cover with aluminum foil. Bake in a preheated 350° oven for 1½ hours or until masa is set. Let the pies set by cooling for about 10 minutes.

Run a knife around the edge of the ramekins and unmold pies on a plate. Top with your favorite enchilada sauce and pico de gallo.

Notes

• Masa is a Mexican dough made of dried corn kernels that have been soaked and cooked in lime water. It is available in Mexican markets and most grocery stores. Do not use corn meal.
• Adobe Pies can be cooked ahead of time. Reheat unmolded pies in a microwave oven, unmold and serve as above.

Ancho Puree

• Bring 1 quart of water to boil in a medium size saucepan.
• Add 3 cups of Roasted Ancho Chiles (see recipe), seeded and stemmed, lower heat and steep for 20 minutes.
• Remove chiles and using a strainer drain all of the water they were cooked in.
• Place chiles and 1 ½ cups of water in a blender and blend to make a fine puree.
• Strain the puree to remove seeds and any skin.
• Use a little extra water if necessary to help strain.

Avocado, Mango & Jicama Salad with Grilled Rojo Shrimp

A refreshing salad with the unique taste of Recado Rojo Shrimp.

Serves 4

• 1 lb. baby lettuce mix
• ½ cup julienne cut jicama
• ½ julienne cut mango
• ½ julienne cut red onion
• ½ julienne cut, seeded tomatoes
• 1 sliced avocado
• 16 Grilled Rojo Shrimp
• ¾ cup Tequila Orange Vinaigrette

Tequila Orange Vinaigrette

• 2 TB. Sauza Silver Tequila
• ½ cup orange juice concentrate
• ¼ cup water
• 2 TB. Dijon mustard
• 1 TB. honey
• 1 tsp. black pepper
• 1 tsp. salt
• 2 cups canola oil

Use about ½ to dress salad. Save the remaining to glaze the shrimp.

Combine all ingredients except oil in a food processor and pulse for 15 seconds. With the motor running, add oil in a slow stream to emulsify.

Recado Rojo Rub for Shrimp

• 1 cup ground achiote*
• 5 TB. black pepper
• 5 TB. dried oregano
• 2 tsp. ground cloves
• 1 TB. ground cumin
• 5 TB. ground cinnamon
• 5 TB. ground coriander
• 5 TB. kosher salt
• 6 TB. granulated garlic

Mix all the spices together until well blended.

*Achiote (ah show tay) is made from the annatto seed and gives a red glaze to grilled meats. You can find it at Hispanic groceries in a block form (but is more of a paste) mixed with other spices. If unavailable, use a smaller quantity of paprika.

Recado Rojo Grilled Shrimp

• 16 shelled and de-veined, large shrimp (16/20 to a lb.)
• Recado Rojo Rub, as needed
• Tequila Orange Vinaigrette
• Generously rub each shrimp with Recado Rojo.
• Place shrimp on a well heated grill for 1-2 minutes each side.
• Baste shrimp with Tequila Orange Vinaigrette.

Assembling Salad

• Mix salad ingredients (except avocado and shrimp) with Tequila Orange Vinaigrette and portion on each salad plate.
• Place avocado slices around the center of the salad.
• Arrange 4 grilled shrimp on each salad.

Baja Fish Tacos

Just like you get in Baja California! Marinated and batter fried fish in fresh corn tortillas with our Grilled Jicama Slaw and Ancho Mayonnaise

Serves 4

• 1 cup beer
• 1 cup all purpose flour
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. dry mustard
• 2 tsp. oregano
• ½ tsp. black pepper
• 1 lb. Mahi Mahi, cut into 2 oz strips
• all purpose flour for dredging
• 16 - 6 inch corn tortillas
• ancho (roasted pepper) flavored mayonnaise
• Grilled Jicama Slaw

Blend first seven ingredients until smooth to make the batter.

Dredge mahi mahi in flour. Shake off excess and dip fish in batter.

Let excess drip off. Deep fry for 2-3 minutes. Drain on paper towels.

Heat corn tortillas. Stack them two high for each taco and spread ancho mayonnaise on top.

Fill tacos with fried fish and top with Jicama Slaw.

Black Bean Adobe Pie

Use favorite black bean recipe, starting with dried black beans or with canned beans. Sauté garlic and onion and add spices such as cumin, and chile powder.

Follow our recipe for corn cake - adapt to 1/3 of recipe. Also you cannot make a bigger pie. It will collapse - the beans and the cheese inside do not hold the corn cake when is hot.

INGREDIENTS                                                  QUANTITY

Sweet Corn Cake inches                                   12 TB

Smoky Black Beans                                              8 TB

Mixed Cheese                                                        6 TB

Non sticking spray                                            as needed

4 oz. round utility cup (aluminum foil)              4 each

Monterrey Jack Cheese                                        3 TB

Cheddar Cheese                                                   3 TB

PROCEDURE

1. Pre-heat oven at 350 degrees.

2. To mold the pie, spray 4 4 oz. round utility cup with non- sticking spray.

3. Spread 2 TB of the Sweet Corn Cake on the bottom and the side of each cup.

4. Add 2 TB of Black Beans on the bottom of each cup.

5. Add 1.5 TB of the mixed cheese on the top of the Black Beans.

6. Spread 1 TB of Sweet Corn Cake over the top of each pie.

7. Place the pies in a water bath and bake for 45 minutes to an Hour until Sweet Corn Cake sets.

8. Garnish with pico de gallo.

NOTE: Use Sweet Corn Cake and Black bean recipe from our on line recipes, also They can use caned beans.

Black Bean and Roasted Corn Salad

A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.

Serves 6

• 4-5 ears corn on the cob
• 4-5 roma tomatoes, peeled, seeded and chopped
• 2 - 14 oz. cans black beans, rinsed and drained
• 1 cup diced red onion
• 1 cup diced jicama
• ½ cup chopped cilantro
• juice of 4 limes
• 1 TB. salt
• 1 tsp. fresh ground black pepper

Preheat outdoor grill.

Remove husks from corn, rub with small amount of vegetable oil and season with salt and pepper. Grill for 8-10 minutes turning frequently. Remove from heat and let cool. Cut roasted kernels off the cobs using a sharp knife.

Combine all ingredients in a mixing bowl.

Refrigerate at least one hour before serving.

Black Bean-Bacon Dip

We serve this appetizer at the restaurant with our Queso Blanco garnished with a zigzag of avocado sauce.

• 1 cup chopped yellow onions
• ½ lb. chopped bacon
• 2 – 15 oz. cans drained black beans (or follow favorite recipe)
• 1 TB. (or more if you want it spicier) chipotle puree*
• 2 TB. chile powder
• 2 tsp. ground cumin
• ½ cup brown sugar
• salt, to taste

Place onions and bacon on a sheet pan and smoke in a covered BBQ using mesquite wood chips at about 300 degrees (low temp) for 20-25 minutes.

Transfer onion-bacon mixture with fat to a sauté pan and sauté for 2 or 4 minutes.

After onion-bacon mixture is cooked, place in a food processor, add cooked or canned beans and remaining ingredients. Blend to a smooth consistency.

Heat dip and serve warm.

*Sold in cans at Hispanic markets.

Blue Corn Cheese Enchiladas

INGREDIENTS                                                  QUANTITY

Monterrey Jack cheese inches                   4 cups + 1 cup

Chopped red onion                                              1 cup

Blue Corn Tortillas, soften                                 8-10 ea.

Vegetable oil                                                         1 cup

Enchilada Sauce                                                 1.5 cup

PROCEDURE

1. Under medium heat, using a medium size pan, heat oil.

2. Using tongs to hold the tortilla, dip quickly in the oil, and set aside.

3. Repeat the procedure for the rest of tortillas.

4. Cover with plastic wrap.

5. Mix 4 cups of the Monterrey jack cheese and chopped red onion in a mixing bowl.

TO ROLL ENCHILADAS

1. Distribute 4-5 TB. of the jack cheese and red onion mixture the length of the tortilla and roll up.

2. Repeat the procedure for each of the tortillas.

3. Place rolled enchiladas in a 9 x 13 baking pan.

4. Pour enchilada sauce on the top of the enchiladas.

5. Distribute the remaining cup of jack cheese evenly over the sauce.

6. Cover with foil.

7. Bake in a preheated oven (350°) for 12-15 minutes or until cheese is melted inside of enchiladas.

Note: non-oil option to soften tortillas:

Place the tortillas in the center of a clean kitchen towel, fold the corners to the inside, invert the kitchen towel on a plate, microwave for 2 min. Caution: do not open the towel immediately; let rest for 3-4 minutes, until steam disappears.

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Caramel Banana Tostada

Serves 6

Serve with chocolate and cajeta sauces, chile glazed pecans and your favorite ice cream.

Prepare the Chile Pecans and Cajeta Sauce in advance.

Chile Pecans:

• 2 cups pecan pieces
• 3 TB. maple syrup
• 3 tsp. chile powder
• pinch of cayenne pepper
• 2 TB. sugar

Combine all ingredients except sugar and mix until pecans are well coated.

Chicken Churrascaritas®

Latin inspired and Southwestern flavored, these grilled chicken skewers with ginger-chipotle glaze get their name from a churrascaria or Brazilian barbecue.

Serves 4

• 2 lbs. chicken breasts, boneless & skinless
• ½ cup fresh sushi ginger, chopped small
• ½ cup sugar
• ¾ cup frozen orange juice concentrate
• 3 TB. chipotle puree*
• 1 cup honey
• 2 TB. soy sauce
• ½ cup lime juice

Using a Cuisinart with the S-Blade, add the chopped ginger, sugar, orange juice concentrate, chipotle puree, honey, soy sauce and lime juice. Puree until smooth. You will be using this to baste your chicken. It should be smooth and slightly thick.

Trim chicken breast of all fat and slice in 2 oz. strips. Thread strips on wooden brochette skewers and grill over medium fire. Baste frequently with the ginger-chipotle glaze. Skewers should take approximately 3-5 minutes to cook.

Brush glaze on skewers one final time when you remove them from the grill.

*To make chipotle puree, blend canned chipotles in blender until smooth.

Chimayo Market Corn

At Blue Mesa we shave the kernels tableside for you, but it’s delicious eaten on the cob, too.

Cook fresh corn on the cob for 7-10 minutes until corn it is done.

Brush warm corn on the cob with mayonnaise.

Roll corn in grated cotija cheese, making sure it's well coated.

Sprinkle Chile Mix over the corn.

Chile Mix
1 TB. chile powder
1 TB. paprika
1 tsp. kosher salt
1/2 tsp. black pepper

Chimayo Market Corn

Demonstrated by Cosme Alcantar of Blue Mesa Grill

Chopped Salmon Salad

You can serve this salad like a ceviche or on top of your favorite greens and dressing.

Serves 4

• 1 lb. fresh salmon filet
• ½ cup diced red onion
• ½ cup chopped Roma tomatoes
• 2 TB. chopped cilantro
• ½ cup fresh squeezed lime juice
• 2 tsp. minced garlic
• salt & fresh ground black pepper to taste

Season salmon filet with salt and pepper. Place in a shallow pan, cover with foil and bake in the oven at 350° for about 10 minutes.

Chill salmon until completely cold, then shred.

Mix remaining ingredients together and add shredded salmon.

Corn Relish with Hatch Chiles

A great garnish for your grilled meats – this relish is a colorful topping to sprinkle on almost anything. We serve it with our Texas Toothpicks, on our Avocado Enchiladas, and scattered over our Slow Roasted Chicken with Caramelized Honey-Ancho Glaze.

• 5 cups roasted corn (cut from the cob)
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup finely chopped Hatch chile (or poblano)
• ¼ to ½ cup canola or olive oil
• ¼ to ½ cup red wine vinegar
• ½ tablespoon kosher salt
• ½ tablespoon ground black pepper

Mix ingredients thoroughly. Chill for several hours to let flavors blend.

Serve with warm flatbread, tortillas, or corn chips.

NOTE: If roasting fresh ears of corn is not an option, canned corn drained and lightly roasted in a frying pan brushed with oil will give flavor and texture similar to roasting ears on a grill.

Cotija Mashed Potatoes

• 2 lbs. Yukon Gold potatoes, peeled and quartered.
• 2-3 oz. butter
• 1 cup heavy whipping cream
• 4-6 oz. Cotija cheese, grated
• Kosher salt (as needed)*
• White pepper (as needed)*

Simmer potatoes in salted water until fork tender.

Drain potatoes in colander and return to pan over medium low heat.

Add butter, cream and cheese. Combine thoroughly, first using a potato masher, then changing to a spoon or spatula as not to make it too smooth.

Season to taste with kosher salt and white pepper.

*Cotija is a very dry and crumbly Mexican cheese. It’s salty, so be careful when adding the salt.

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Crab & Shrimp Cakes

with Red Bell Pepper and Cilantro Cream Sauces

Serve these rich little patties on two sauces as an appetizer -- or for a delicious small meal with a salad. If you’d rather not make the sauces, they are delicious served with a flavored mayonnaise or tartar sauce.

Makes 8 patties (serves 4 for an appetizer)

Fire Roasted Salsa

This salsa gets its smoky flavor and rich color from smoking the tomatoes and blistering the other vegetables on the grill. The vegetables may be skewered and blackened over a gas range at home, or use soaked mesquite wood chips spread over heated coals in your barbecue.

We make our salsas fresh daily at Blue Mesa, although they will keep in the refrigerator up to two days.

Makes approximately 4 cups salsa

• 7 medium tomatoes, cored
• 6 green onions, trimmed
• ½ bunch cilantro
• 1 TB. vegetable oil
• 4 serrano peppers, stemmed
• 2 large garlic cloves, peeled and very finely chopped
• Juice of one lime
• 1 tsp. salt
• ½ tsp. ground white pepper
• ½ tsp. ground oregano

Place the tomatoes and green onions on a hot grill - over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.

Heat oil in sauté pan and sauté serrano peppers until soft.

Remove cilantro stems. Place serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well.

Ginger Rice

A mainstay side dish at Blue Mesa that gets its unique flavor from ginger and basil pesto.

Serves 8

• ¼ cup butter
• 2 tablespoons sushi ginger, drained and chopped
• 2 tablespoons fresh garlic, minced
• ½ cup yellow onions, diced
• 2 cups rice, Uncle Ben’s Converted
• ½ cup coconut milk
• 4 cups water
• 1 teaspoon Kosher salt
• 1/8 teaspoon white pepper
• 1 tablespoon basil pesto

Melt butter in medium size sauce pot over medium heat.

Add ginger, garlic and onions, stir frequently until onions are transparent.

Add rice, turning frequently until will coated.

Add coconut milk, water, salt and pepper and bring to boil. Reduce heat to low, cover and simmer approximately 20 minutes.

Remove from heat and let stand 5-6 minutes.

Turn cooked rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.

Grilled Cracked Peppercorn Swordfish with Lemon-Basil Aioli

This is a wonderful and easy-to-make dish that we offer as a special from time to time. We serve it with a salad of romaine, avocados, mushrooms and red onion rings in an orange-cilantro vinaigrette.

Serves 4

• 1 ½ lbs. swordfish cut into 4 steaks
• cracked black pepper, as needed
• ½ cup mayonnaise
• 1 chopped garlic clove
• 1 tblspn. chopped fresh basil
• 1 ½ tblspn. capers
• juice of ¼ lemon

Coat swordfish with fresh cracked pepper and grill.

When cooked, slice swordfish steaks into ounce slices and arrange on the plate in a fan shape.

To make the aioli put mayonnaise, garlic, basil, capers and lemon juice in a blender and blend until smooth. Serve aioli as a garnish for the fish.

Grilled Navajo Chicken on Fettucine

This pasta has always been a best seller at the restaurant. We make it with grilled chicken, a mild chile cream sauce, fresh roasted corn, and cotija cheese.

Serves 6

• 1 slice of bacon, minced
• 2 cloves garlic, minced
• ½ cup yellow onion, minced
• 2 tsp. chile powder
• 2 cups tomato puree
• 1 tsp. dried oregano
• ¼ tsp. ground cumin
• ½ chicken bouillon cube
• 1½ cups corn kernels, fresh roasted, cut off the cobb (Save a bit for garnish)
• ½ cup water
• 1 cup light cream
• salt and freshly ground black pepper to taste
• 1 lb. boneless, skinless chicken breast, seasoned, grilled and cut into pieces
• 1 lb. fettucine
• Grated cotija or Parmesan cheese

Bring a large stockpot of water to a boil. Drop in the fettucine and cook until al dente. Drain in a colander.

Meanwhile, sauté the bacon in a large skillet until lightly browned. Add the onion and garlic and cook until onion is translucent. Do not let the garlic brown. Stir in the chile powder, tomato puree, oregano, cumin, salt and pepper, and ½ of a bouillon cube. Reduce the heat and simmer the sauce for about 4-5 minutes, stirring occasionally until the ingredients thicken slightly. Remove from heat and set aside.

Place 1 cup of the roasted corn and the water in a blender and puree. Add the pureed corn, ½ cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well. Adjust salt and pepper to taste.

Return the sauce to a low heat and add the pasta. Toss the pasta in sauce until it is well coated. Mound the pasta on individual plates and arrange the chicken pieces on top. Garnish with grated cotija or parmesan cheese and a few roasted corn kernels.

Guacamole

At Blue Mesa the servers prepare your guacamole right at the table - so it’s as fresh as possible. That’s what makes it so good!

• 2 medium ripe avocados, seeded
• 1½ ounces red salsa
• 1 tsp. serrano pepper, seeded and minced
• ½ small red onion, diced
• 1 small tomato, diced
• 1 TB. cilantro, chopped fine
• 1 wedge fresh lime
• ¼ tsp. kosher salt
• dash of white pepper
• dash of granulated garlic
• pinch of crushed dried oregano

Score avocado pulp while in shell and scoop pulp into bowl. Using two forks, mash the pulp into chunky consistency.

Add remaining ingredients (increase amount of serrano pepper for a spicier guacamole) and mix until fully incorporated.

Transfer guacamole to a serving bowl and serve with yellow and blue corn tortilla chips. Makes about 2 cups.

Guajillo Puree

Bring 1 quart of water to boil in a medium size saucepan.

Add 3 cups dried guajillo chiles, seeded and stemmed, lower heat and steep for 20 minutes.

Remove chiles and using a strainer drain all of the water they were cooked in.

Place chiles and 1 ½ cups of water in a blender and blend to make a fine puree.

Strain the puree to remove seeds and any skin. Use a little extra water if necessary to help strain.

Note: Dried Guajillo Chiles are available in Mexican markets.

Hatch

These tasty chiles from Hatch

Hatch Chile Gazpacho

A refreshing cold summer soup.

Serves 4

• 1 cup canned vegetable broth
• 1 ¼ lbs. Roma tomatoes, quartered
• ½ cup Hatch chiles, roasted, peeled, seeded and chopped (plus 1-2 TB for garnish)
• 1 whole cucumber, peeled, seeded and chopped
• ½ cup chopped jicama (plus 1-2 TB for garnish)
• ½ cup Roma tomatoes, seeded and chopped
• 2 large green onions, finely chopped
• 2 TB. chopped cilantro
• ¼ cup fresh squeezed lime juice
• salt & pepper to taste
• 2 TB. avocado chunks (for garnish)

Blend vegetable stock, tomatoes and chiles in a food processor.

Mix remaining ingredients (except garnish ingredients) in to blended stock.

Season with salt and pepper.

Cover and chill at least 2 hours and up to 6 hours.

Ladle chilled soup into bowls and garnish with chopped jicama, roasted chiles and avocado chunks.

Hatch Chile Rellenos

These tasty chiles from Hatch, New Mexico are available in late August and September.  You can substitute with Anaheims if they’re not available.

INGREDIENTS                                                  QUANTITY

Hatch chiles, about 5 inches                             4 each

Monterrey Jack cheese, shredded                   1 cup

cheddar cheese, shredded                               1 cup

buttermilk                                                              1 cup

yellow corn meal                                                 2 cups

ROASTING THE CHILES

1. Place Hatch chiles on hot grill for 20-25 minutes.  Turn with tongs occasionally until they evenly blacken and blister.

2. Remove chiles with tongs and place a zip lock plastic bag for 10 minutes; this allows the chiles to sweat and cool down so they will easy to peel.

3. Take chiles from bag (using plastic gloves) and peel outside skin.  Gently scrape out the seeds.

4. Make a split from the bottom of the stem to the point of each chile.

BREADING & STUFFING

1. Stuff each chile with 0.5 cup of mixed cheese and secure with toothpicks.

2. Dip the chiles in buttermilk, making sure they are well coated.

3. Bread chiles in yellow corn meal and coat well.

4. Refrigerate the chile rellenos until cheese is hard before frying.

COOKING & SERVING

1. Fry chile rellenos at 375 degrees for 3 minutes or until golden brown all over.

2. Drain excess oil.

3. Serve with our Three Chile Sauce (see recipe) or your favorite enchilada sauce.

Hatch Pozole

Serves 6

• - ¼ cup canola oil

• - 2 pieces veal shank, about ¾ lb. (dipped in flour)

• - ¼ lb. chopped yellow onions

• - 2 TB. chopped garlic

• - 2 cups chicken stock (divided)

• - 1 bunch scallions (divided)

• - 1 ½ lbs. Hatch chiles, stemmed, seeded, roasted (divided)

• - ½ bunch chopped cilantro

• - ½ cup chopped romaine lettuce

• - 2 cups chopped spinach

• - 1 quart demi glaze stock*

• - ½ bunch chopped parsley

• - 2 ¼ cups chopped celery

• - 1 - 29 oz. can hominy, drained

• - 1 tsp. dried oregano

• - 2 tsp. kosher salt

• - 1 tsp. cumin

• - 1 tsp. coriander

• - pinch nutmeg

• - ½ cube chicken bouillon

• - corn starch & water (as needed)

•  

*NOTE: You may substitute beef stock

Sauté veal shank in the oil until golden brown. Remove the meat from the bone, chop and set aside.  It shouls yield about 2 ½ cups of chopped meat.

In a large sauce pan, sauté onion and garlic until translucent. Add chopped veal and 1½ cups of the chicken stock.

In a food processor puree the rest of the chicken stock, and half of each of these ingredients: the scallions, chiles, cilantro, romaine lettuce and spinach.

Add puree and remaining ingredients to the veal pot. Simmer over medium heat for 45 minutes.

Add corn starch and water mixture to thicken, if needed.

Honey Flan

We have been serving this recipe for traditional Mexican egg custard since we opened and it is still one of our most popular desserts. Baked in individual custard cups, the flan is inverted when served and the excess caramel is used as a sauce.

Serves 10

• 1 quart plus 1 cup heavy whipping cream
• 1 tablespoon vanilla
• 1 cinnamon stick
• 7 eggs
• 1 cup plus 2 tablespoons honey
• 1 cup plus 2 tablespoons sugar

Preheat oven to 350°.

Combine heavy cream, vanilla and cinnamon stick in a pot and bring to a gentle boil without scorching. Remove from heat.

While cream is heating, mix the eggs, honey and ½ cup of the sugar in a mixing bowl until smooth.

Combine the cream and egg mixture and whip vigorously together. Strain through a fine sieve.

Heat remaining sugar in sauté pan over medium heat, stirring continuously until a rich colored caramel is formed.

Place 10 straight sided, ceramic soufflé cups in a large roasting pan. As soon as syrup is ready, divide equally between the 10 cups.

Divide cream mixture between the caramel lined cups to just below the rim.

Pour enough hot water into roasting pan to come ¾ of the way up the sides of cups.

Bake flans until set in center, about 45-50 minutes.

Cool, cover and refrigerate at least 4 hours (up to 2 days).

Run small knife around custards to loosen. To un-mold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.

Garnish with berries or kiwi slices.

Jalapeño Relish

Sweet and spicy, this relish adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread.

• ¾ lb. jalapeño peppers
• 1 medium yellow onion (about ½ lb.)
• 4 medium carrots (about ½ lb.)
• 1 large red bell pepper, stem and seeds removed
• 3½ cups sugar
• 2 cups apple cider vinegar
• 1 tblspn. yellow mustard seeds
• 1 tblspn. dill seeds

Cut jalapenos in half, remove seeds and membranes, and julienne cut (¼ strips). Be sure to wear rubber gloves when handling the chiles!

Clean and julienne cut remaining vegetables.

Combine the sugar and vinegar in a non-reactive stockpot over medium heat. Mix until the sugar dissolves.

Add all the vegetables and heat to a boil. Simmer for 20-25 minutes until relish thickens.

Add spices and continue to simmer for 30-40 minutes.

Remove from heat and cool to room temperature. Relish will thicken more as it cools.

Drain off most of the liquid and store in a covered container in the refrigerator. Relish will keep up to two weeks in the refrigerator.

,Regular Recipe 11,Grilled Navajo Chicken on Fettucine,

This pasta has always been a best seller at the restaurant. We make it with grilled chicken

Jicama Slaw

Serves 6

• 5 corn tortillas, cut in julienne strips
• oil for frying
• 1 cup jicama, peeled, julienne cut
• ½ cup red bell pepper, julienne cut
• ½ cup yellow bell pepper, julienne cut
• ½ cup green bell pepper, julienne cut
• 1 cup red cabbage, shredded
• 1 cup green cabbage, shredded

Lime Dressing

• 1 minced garlic clove
• 1 minced shallot
• ¼ cup cilantro, chopped fine
• ¾ cup canola oil
• ½ cup fresh lime juice
• 1 teaspoon salt
• 2 tablespoons cotija cheese, grated (or parmesan)

Fry tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels.

Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl.

Whisk together all ingredients for the lime dressing and over the salad.

Sprinkle the grated cotija cheese over the salad and mix well.

Jumbo Prawns with Mango Relish

Serves 4 as an appetizer

• 1 TB. dark chili powder
• 1 TB. paprika
• 1 TB. cumin
• 1 tsp. white pepper
• 1 tsp. kosher salt
• 1 tsp. granulated garlic
• 8 jumbo prawns (U-10), peeled and de-veined
• ½ cup mango relish (recipe follows)
• cilantro sprigs, as needed

Combine first 6 ingredients in mixing bowl.

Dust shrimp in spice mix.

Grill over medium high heat for 4-5 minutes.

Garnish with mango relish and fresh cilantro sprigs.

Mango Relish
makes approximately 3 cups

• ½ cup Roma tomatoes concassée (peeled, seeded and diced)
• ½ cup yellow onions, diced ¼ inch
• ¼ cup cilantro, stemmed and chopped
• 2 TB. fresh jalapeños, chopped
• ½ TB. fresh lemon juice
• ½ TB. kosher salt
• 1 cup fresh mango, peeled and diced ¼ inch

Combine first 6 ingredients in mixing bowl.

Add diced mango and fold gently to combine.

Refrigerate for 30-45 minutes before serving.

Cooking Tip
When using cilantro in dishes, both cooked and raw, separate leaves from stems. The stems cause that flavor that most people associate with a soapy taste.

Lime-Poblano Sabana Steak

We serve this at Blue Mesa with our Potato Chile Tart and Black Beans.

Serves 6

• 6 (8-ounce) beef tenderloin fillets
• 1 bunch scallions, sliced thin diagonally
• ½ cup finely diced red bell pepper
• ½ cup finely diced poblano pepper
• ½ cup finely diced yellow bell pepper
• 5 tablespoons vegetable oil (total)
• juice of 3 limes
• kosher salt, to taste
• black pepper, to taste

To prepare steaks, coat 12 sheets of parchment paper (15x15) or plastic wrap with ½ tsp. of oil each. Sandwich each tenderloin between the sheets (oiled side facing the meat) and flatten each with a mallet. Use steady strokes from the center out until you have a very thin oval (14x10). (This takes several minutes per steak.)

Preheat a lightly oiled large non-stick skillet or cast-iron pan. Peel the paper off the steaks and season both sides with salt and pepper. Sear each steak for about 1 minute per side over a high heat. Repeat until all steaks are cooked. Place one steak on each serving plate.

In a sauté pan, heat 2 tablespoons of oil and cook vegetables and lime juice over medium-high heat for 3-4 minutes. Season. Vegetables should be slightly crispy. Sprinkle vegetable mixture over steak and serve.

Orange Sriracha Chicken with Ancho Citrus Relish

Serves 4

4 Boneless, skinless chicken breasts, brined

Orange sriracha glaze (see recipe)

Salt & pepper to taste

Grill chicken and baste with orange sriracha glaze 5 minutes before chicken is done. (Glaze will burn if you grill for too long.) Glaze again about a minute before removing chicken from the grill.

To Serve: Garnish chicken with ancho citrus relish.

Orange Sriracha Glaze

1 cup orange marmalade

2 tb. soy sauce

1 tb. roasted sesame oil

1 tb. rice wine vinegar

2 tb. sriracha sauce

Bring all ingredients to a rolling boil for 3 minutes. Remove from heat and cool before basting chicken.

Ancho Citrus Relish

Juice of 2 limes

2 tb. olive oil

1/2 tsp. ancho powder

8 orange segments, with pith removed, rough cut

3 thinly sliced green onions, white and some green parts

3 tb. chopped mint

Combine all ingredients.

Orange-Cilantro Vinaigrette

This is a refreshing salad dressing that we serve on mixed baby lettuces with our Grilled Cracked Peppercorn Swordfish. The bright, citrus flavor makes a great summer salad.

• 1 clove garlic
• 2 tblsp. pine nuts
• ½ cup olive oil
• 1 orange, juice and zest
• ¼ cup balsamic vinegar
• 1 tsp. fresh lime juice
• 2 tblsp. sugar
• salt & pepper to taste
• 2 tblsp. chopped cilantro

Sauté garlic and nuts lightly in the oil. Cool.

Place in blender with remaining ingredients and blend.

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Painted Desert Soup

As colorful as the Southwest.

Two soups in a bowl - Corn Chile Chowder and Black Bean. Make sure the soups are of a similar consistency so that they don’t run together when they’re ladled in the bowl.

Corn Chile Chowder

• 12 fresh, yellow corn cobs
• 3 cups chicken stock
• 3 cups heavy cream
• 12 oz. Velveeta Cheese, cut up
• 2 TB. canned jalapenos, finely minced (no juice)
• 1 TB. salt
• corn starch - as needed
• cold water - as needed

Preheat the oven to 400 degrees. Place the corn (in the husk) on a cookie sheet and roast for 50 minutes. Cool, remove husk from corn, and cut corn off the cobs.

Take 70% of the corn and the chicken stock and puree in a blender. Pour the puree in to a double boiler and heat over a medium heat. Add the heavy cream and simmer for 15-20 minutes.

Add the remaining whole corn, Velveeta Cheese, jalapenos and salt. Continue cooking until cheese has completely melted. Stir often.

Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken. Cook on low heat about 8 minutes until it thickens.

Black Bean Soup

• ½ lb. hickory smoked bacon
• ½ lb. chopped yellow onions
• 1 TB. chopped garlic
• 4 cups uncooked black beans, cleaned
• water as needed
• 1 cup chicken stock
• 2 tsp. chipotle puree
• ½ cup brown sugar
• ½ cup cider vinegar
• 1 TB. salt
• 1 tsp. black pepper

Smoke bacon and onions in an outside BBQ using mesquite wood chips for 25 minutes.

Saute bacon and onions with garlic in a large pot until they begin to caramelize.

Add beans and enough water so that it is 1 ½" above the level of the beans. Bring to boil and reduce to simmer until beans are cooked through. You may have to add more water as it cooks.

Pasilla-Mushroom Empanadas

Makes about 50 small empanadas - serves 12-15

• Corn tortilla dough for empanadas:
• 3 cups finely ground yellow masa harina
• 1 cup all purpose flour
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons baking powder
• 4 cups water
• ½ cup canola oil

Combine all ingredients for tortilla dough in a large mixing bowl and stir until smooth. Dough should be slightly sticky and form a ball when pressed together.

Divide into 50 balls.

Flatten balls by placing dough in a tortilla press that is lined with 2 sheets of wax paper. After pressing, remove the top sheet of wax paper, hold the tortilla and peel off the bottom sheet. Dough should be shaped like pancakes that are about ¼ inch thick by 3-inch wide.

Pasilla-Mushroom filling:

• 16 garlic cloves, unpeeled
• 12 large dried pasilla chiles, stemmed and seeded
• 2 teaspoons dried oregano
• ¼ teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 cup chicken stock
• 8 cups sliced portabello mushrooms
• ½ cup chopped cilantro
• 4 cups vegetable oil for frying

Potato Chile Tart

Layers of potatoes, cheddar cheese, tomatoes, tortillas and a cilantro-garlic custard that we bake and then cut in slices. Delicious with grilled or roasted meats.

• 2 TB. canola (or vegetable) oil
• ½ cup diced red onion
• 2 cups broiled, seeded and skinned tomatoes
• ½ cup roasted, peeled and diced poblano
• 1 tsp. dried thyme
• 1 tsp. black pepper
• 1 ½ tsp. salt (divided)
• 2 eggs
• 1 cup heavy cream
• 1 tsp. nutmeg
• 1 ½ tsp. cumin
• 1 TB. chopped cilantro
• 1 TB. chopped garlic
• 4 flour tortillas
• ½ tsp. salt
• 2 medium potatoes, sliced ¼
• 2 cups shredded cheddar cheese

Heat oven to 375°.

Sauté onions in oil until translucent. Add broiled tomatoes, poblano, red onion, thyme, half the salt, and pepper.  Lower heat and simmer until it starts to thicken – about 10 minutes.

Make custard by adding eggs, heavy cream, nutmeg, cilantro, and the rest of the salt to a mixing bowl and whip until frothy.  Set aside in the refrigerator.

Rub the bottom of a baking pan with garlic and cover with tortillas.  Add a layer of the tomato mixture and then a layer of the custard.  Cover with potato slices and cheddar cheese.  Repeat an additional layer of tomato mixture, custard, potatoes and cheese.  Press lightly to even out.

Cover with foil and bake at 375 degrees for one hour.  Remove from heat, cool slightly and cut in squares to serve.

Queso Blanco

• ¼ diced yellow onion
• ¼ cup poblano peppers, roasted, peeled, seeded and diced
• 2 TB. minced serrano pepper
• ½ tsp. cumin
• ½ tsp. granulated garlic
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1 lb. white American cheese*, cut in small cubes

Place all ingredients except the cheese in a small sauce pan. Heat over medium heat for about 4-5 minutes.

Add cheese and cook on low heat until cheese has completely melted. Stir often.

Remove from heat and serve immediately.

*Note: You can find white American cheese in any Tom Thumb deli (either Land O’ Lakes or their store brand, Primo Taglia). Or, you can substitute Velveeta, although this will give it a different taste from the queso we serve at the restaurant.

Raspberry Cajeta Pudding

We asked and you answered. One of our complimentary Chilehead upgrades that everybody loved!

Join our Chilehead Club and begin receiving these free offers!

• 1 sponge cake (about 9”x12” or equivalent size), cut in 2” cubes
• 2 cups raspberries, frozen, thawed
• 3 cups heavy cream
• 6 eggs, room temperature
• ¾ cup sugar
• 1 oz. vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup heavy cream
• ½ cup cajeta*
• Lightly butter an 8 x 11 inch pan.

In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla and cinnamon.

Distribute sponge cake over the butter in the greased pan. Add the raspberries and mix with the cake.

Pour egg mixture over the cake, moistening evenly. Press lightly.

Bake at 350° for about 30 minutes, until pudding is bubbling around the edges.

Heat cream in saucepan and gradually add cajeta, stirring continuously. Serve sauce over pudding.

It’s also great served with vanilla ice cream.

*Cajeta is available at Fiesta and most other markets that have a Mexican section.

Red Chile Crusted Salmon

This mild chile crusted fish can be pan fried or broiled. The lime sauce gives it a bright taste.

• 4 - 7 oz salmon filets
• olive oil
• red chile crust (recipe below)
• lime butter sauce (recipe below)

Red Chile Crust

• 1 TB. yellow corn meal
• ½ tsp. cumin
• ½ tsp. granulated garlic
• 2 TB. paprika
• 2 TB. chile powder
• ½ tsp. salt

Combine all ingredients and mix well.

Lime Butter Sauce

• ½ cup white wine
• juice of one lime
• ¼ cup diced yellow onion
• 2 cloves minced garlic
• ½ tsp. salt
• dash of white pepper
• ¼ cup heavy cream
• ½ stick butter, unsalted, room temperature, cut in pieces
• zest of one lime

Combine wine, lime juice, onion, garlic, salt and white pepper in a small pot. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes over a medium heat, or until liquid is reduced by half. Add the heavy cream and continue to simmer for about 5 minutes or until thick. Turn heat to a very low temperature and slowly add the butter pieces, stirring constantly until butter is dissolved. Remove from heat, then strain through a fine strainer. Add lime zest and mix well.

To Assemble: Brush salmon filet with olive oil and dredge lightly in Red Chile Crust. Cook on oiled flat griddle or broil approximately 8-10 minutes. Fish should have a well seared crust. To serve, ladle Lime Butter Sauce on plate and top with grilled fish.

Roasted Ancho Chiles

Place on cookie sheet and toast at 350 degrees for 5 minutes.

Note: Dried Ancho are available in Mexican markets.

Roasted Garlic

Place garlic cloves in their skins on a cookie sheet and roast at 300 degrees for 15 minutes until they are aromatic.

Roasted Poblano Chiles

Place poblano chiles on hot grill for 20-25 minutes until they blacken and blister.

Using tongs place chiles in a sealable plastic bag and seal for 10 minutes.

Wearing plastic gloves, take chiles from bag and peel outside skin. Remove seeds and stems. Do not wash chiles. Chop for future use.

Roasted Red Pepper-Cilantro Tortilla Rolls

Roll these up in different types of tortillas – whole wheat, spinach, or tomato – for a colorful platter of party snacks.

• For each tortilla roll (cut into 5-7 pieces):
• Whole wheat, spinach or tomato flavored 10" tortilla
• 2 TB. cilantro cream cheese mix (recipe follows)
• 1 oz. roasted red bell pepper, peeled, seeded and cut in thin strips
• 2 ozs. lightly steamed and salted spinach with mushrooms, cooled

To make cilantro cream cheese mix:

• ½ cup chopped cilantro
• 1 tsp. garlic, minced
• 1 TB. freshly grated parmesan cheese
• 2 TB. pine nuts
• 1½ TB. olive oil
• dash kosher salt
• 8 oz. cream cheese

Blend all ingredients except cream cheese in a blender for one minute. Mix blended ingredients with cream cheese.

Place tortilla on a flat work surface. Spread cream cheese mix on the outer edge closest to you.

Lay pepper strips in a line on the cheese, leaving a margin on one side.

Squeeze all moisture out of spinach mix and lay in a line next to the pepper strips.

Fold the side with the margin toward the center and roll up like a cigar.

Slice the roll into 1½" pieces.

Roasted Tomatillos

Remove any of the outside husk, wash, place on cookie sheet and roast at 400 degrees for 20 minutes until they are soft and turn color.

Santa Fe Chicken with Penne Pasta

Pine Nuts, Tomatoes, Summer Peas and Parmesan Herb Butter

Serves 4

• 1 stick (4 oz.) melted butter
• ½ cup grated parmesan cheese
• 2 cups heavy cream
• 1 tsp. oregano
• 1 tsp. cumin
• ¼ tsp. chile powder
• ¼ tsp. white pepper
• 1 ¼ lbs. grilled chicken, thinly sliced
• 1 cup diced tomatoes
• 1 cup frozen summer peas
• 1 ear corn, grilled, kernels shaved off
• 1 ½ lbs. penne pasta, cooked
• ¼ cup toasted pine nuts

Prepare the Parmesan herb butter: Combine the butter, Parmesan, 1 cup of the heavy cream, oregano, cumin, chile powder and white pepper in a mixing bowl. Using a hand whisk, mix thoroughly. Refrigerate and chill until mixture is a firm state, similar to butter.

Combine 1 cup heavy cream with Parmesan herb butter in a sauté pan over high heat.

Add thinly sliced grilled chicken to the pan.

Add tomato, peas, and grilled corn. Toss to heat through and combine ingredients.

Add penne pasta and combine thoroughly.

Garnish plates with toasted pine nuts.

Secrets for Making the Perfect Quesadilla

There are 100’s of different recipes for quesadillas – different cheeses, fillings, relishes - but we have learned that there are some important cooking techniques that elevate a quesadilla from “good” to “great”. A great quesadilla is crisp, not soggy, where you can taste all of the individual flavors of the ingredients.

“Glue” – you need something that will hold the quesadilla together so all of the ingredients will not fall out. Melted cheese does that but we like to use a thin layer of our mashed black beans. The emphasis is a “thin” layer. If you are starting with a 10 inch flour tortilla (which we like), use a teaspoon or two of beans spread on with a knife.

Cut your ingredients small and don’t over portion. About an ounce and a half of cheese, two ounces of meat or filling, and an ounce of any relish. Ingredients should be chopped (half inch) or diced (quarter inch). With a thinner quesadilla the ingredients will not fall out, and you can taste each individual flavor.

Dry ingredients are better than wet ingredients. If using tomatoes, for example, chop, wash and drain them, so most of the moisture is removed. Drain any wet ingredients, like pico de gallo, before using. Wet ingredients make the quesadilla soggy. You want a crisp quesadilla, and you do not want a quesadilla to drip on you as you eat it.

Simpler is better – 3 or 4 ingredients rather than the kitchen sink.

Use a dry griddle to cook the quesadilla. No need of any shortening.

Try these steps to make a Shrimp & Chorizo Quesadilla:

5 medium sized shrimp, peeled and de-veined, cut in half or thirds

Chorizo – use a good one (like Portuguese) that is all meat and lower in fat content

Shredded jack cheese

Mashed black beans - We use the Smoky Black Beans we make at the restaurant. You can use a canned product or follow a bean recipe from any Mexican cookbook. The trick is to make sure the beans are a paste consistency and not soupy.

Chopped mango and pico de gallo (well drained)

Cook the chorizo in a sauté pan for a few minutes. Add the shrimp for a minute or two and turn off the heat. Spread the beans on the tortilla and put on a medium hot griddle. Sprinkle the cheese over the beans. Put the shrimp chorizo mixture and the mango pico on one half of the tortilla. When the cheese starts to melt fold over the quesadilla and press it down. Cook a minute or so, turn and cook a few minutes more. Cut it into pieces and serve with your favorite condiments.

Shrimp, Poblano & Corn Chowder

Ingredients

1. 1. Combine first eight ingredients in stock pot over medium high heat and cook for 3 minutes, stirring frequently.
2. 2. Add flour and combine until a smooth roux is formed. Cook additional 2-3 minutes.
3. 3. Add stock and heavy -whipping cream, increase heat to high and bring to a rolling boil for 2-3 minutes, continuously stirring with a wire whisk.
4. 4. Reduce heat to low, simmer approximately 30 minutes, stirring frequently.
5. 5, Transfer to serving bowl and garnish with green onions.
6.  

Smoked Tomato Soup with Fried Mozzarella Square

Serves 8

Don’t miss out on the smoky taste of this soup! You can improvise a smoker in your BBQ with mesquite wood chips.

Soup:

• 3 ¾ cups chopped tomatoes
• ½ cup chopped red onions
• 3 large cloves chopped fresh garlic
• 1 ¼ cup chopped red bell pepper
• 1 cup chopped canned beets
• 1 ¼ cups chicken stock
• ¾ cup heavy cream
• 3 TB. sun dried tomato
• 2 TB. tomato paste
• ¼ tsp. salt
• dash of black pepper

Mozzarella Squares:

• 1 lb. mozzarella, cut into 8 - 2 oz. squares
• ¼ cup flour
• ¼ cup yellow corn meal
• pinch of salt & pepper
• pinch of granulated garlic
• 1 egg, scrambled
• ½ cup oil for frying

Lightly smoke all vegetables for 5 minutes in a smoker. If you do not have a smoker, place vegetables on a sheet pan and smoke in a covered BBQ using mesquite wood chips at about 300 degrees (low temp) for about 20 minutes.

Remove vegetables from smoker, place chicken stock, heavy cream, and tomato paste in a sauce pan. Add the smoked vegetables.

Simmer until vegetables are soft. Add salt and pepper.

Remove from heat and puree in a food processor.

Ladle soup into bowls and top each serving with a fried mozzarella square.

To make the Mozzarella Squares:

Mix all dry ingredients together.

Dip mozzarella square in the egg wash, then in the dry mixture.

heat oil in a sautee pan on medium heat and fry mozzarella squares until golden brown.

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Southwestern Caesar Salad

Our signature dressing gives this Caesar a kick! Add grilled chicken or shrimp for an entree salad.

Serves 6

• 2 small or 1 large head Romaine lettuce, rinsed and spun or blotted dry
• Red Chile Croutons (see below)
• 2 ears of fresh corn
• 3 red bell peppers
• 1 poblano pepper
• ½ cup grated Cotija or Parmesan cheese
• Caesar Dressing (see below)

Place the corn, red and poblano peppers on a hot mesquite grill* - over hot coals, not high flames. Keep turning the vegetables so that they evenly char, without burning. Place peppers in a plastic bag, tie the top and let steam until cool enough to handle (about 15 minutes). Pull off the skin by hand. Remove stems, seeds and veins. Cut corn kernels off of the cobb.

Prepare dressing. Tear lettuce into bite size pieces. Place the torn lettuce in a salad bowl. Add all ingredients except the dressing and combine. Add the dressing and toss to coat the greens. Portion salad on chilled plates and serve.

*The vegetables may be blackened over a gas range or under the broiler, but you’ll be missing out on the mesquite flavor. A closer alternative is to use soaked mesquite wood chips spread over heated coals in your barbecue.

Caesar Dressing

• 3 large cloves garlic, chopped
• 6 anchovy fillets
• 3 large eggs (you can use an equivalent amount of pasturized eggs, if preferred
• ½ cup red wine vinegar
• 2 TB. Dijon mustard
• ¼ cup fresh cilantro leaves
• 3 serrano chiles, stemmed, seeded and minced
• ½ tsp. salt
• ½ tsp. ground black pepper
• ½ cup grated Cotija or Parmesan cheese
• 1 ½ cups good-quality olive oil

Combine all ingredients except the olive oil in a food processor and blend for 1 minute. Add olive oil slowly with the blender running.

Spa Crispy Chicken Flautas

Flautas are usually fried and full of fat. Our version is grilled and low fat. We serve them with pico de gallo and non-fat sour cream.

Serves 6

• 4 chicken breasts, bone in
• salt & pepper
• 2 TB. chicken stock plus extra for tortillas
• 1 onion, chopped
• ½ poblano pepper, chopped
• ½ green bell pepper, chopped
• 1 cup canned tomato, drained and chopped
• 12 corn tortillas
• cooking spray

Season chicken with salt and pepper and roast in a 375° oven for abouthalf anhour.

When it’s cooked through, remove bones and skin and shred the chicken.

Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.

Add tomatoes and shredded chicken and simmer for 10 minutes.

Remove from heat, cool and drain any excess liquid.

Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.

Place seam side down on medium flame on grill and turn while cooking until crispy – about 5-7 minutes. You can also bake them in a preheated 375° oven about 20 minutes until crisp.

Remove from grill, cut in half and remove toothpicks.

Stacked Hatch-Chicken Enchilada Casserole

INGREDIENTS                                                  QUANTITY

canola oil inches                                                   ¼ cup

corn tortillas                                                               12

chicken filling                                                   recipe below

shredded jack cheese                                          1 cup

Hatch Chile Pazole (see recipe in archive)    1.5 cup

Pico de Gallo (see recipe in archive)

PROCEDURE

1. In a pan heat the oil and dip each tortilla for 5 seconds, set aside and cover.

2. Spray a 12x9 inch baking pan with non-stick spray and arrange 4 tortillas on the bottom of the pan.

3. Distribute the Chicken Filling on the top of the tortillas.

4. Then add another layer of tortillas, followed by cheese and another layer of tortillas.

5. Ladle Hatch Chile Pozole on one half and Three Red Chile Sauce on the other.

6. Cook in the oven until cheese melts.

7. Remove from oven and garnish with pico de gallo before serving.

CHICKEN FILLING

INGREDIENTS                                                  QUANTITY

vegetable oil inches                                              2 TB

boneless, skinless chicken breast                      8 oz

cumin                                                                       ½ tsp.

chicken stock                                                        1/4 cup

yellow onion, chopped fine                                   1 tb

garlice, minced                                                     1/4 cup

crushed tomatoes                                           1 (10 oz can)

salt                                                                             1 tsp

cilantro, chopped rough                                         2 TB

PROCEDURE

1. Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin before turning. Remove chicken to a platter, allow to cool.

2. Using the same pan, sauté onion and garlic in remaining oil until translucent.

3. Deglaze the pan with chicken stock, add shredded chicken and season with salt.

4. Add crushed tomatoes, bring to a simmer and cook for 5 minutes.

5. Add in cilantro.

Street Tacos

We serve a variety of authentic Street Tacos in the restaurants.  Here are three for you to make at home – grilled chicken with pico de gallo, portabella mushroom with onion rajas, and smoked brisket.  Serve these with our jalapeno relish*, mango relish and pickled red onion.  Add a scoop of Blue Mesa’s signature sweet corn cake* on the side; and if you’re really ambitious, make homemade flour and corn tortillas (like we do in the restaurants) – however, store bought will work just fine.

serves 4

Fill 4” tortillas (12 of flour or corn) with grilled chicken topped with pico de gallo, smoked brisket topped with pickled red onion, and portabella mushrooms topped with onion rajas.  Serve jalapeno relish and mango relish on the side with a scoop of sweet corn cake.

Grilled Chicken

¾ lb. of your favorite grilled chicken

Smoked Brisket

¾ lb. of your favorite smoked brisket

Portabella Mushrooms

2 portabella mushrooms, stem removed and sliced ¾” thick

¼ cup fresh sushi ginger, chopped small

¼ cup sugar

¼ cup frozen orange juice concentrate

4 tsp. chipotle puree (made by pureeing canned chipotles in a blender until smooth)

½ cup honey

1 TB. soy sauce

¼ cup lime juice

Puree ginger, sugar, orange juice concentrate, chipotle puree, honey, soy sauce and lime juice until smooth and slightly thick. Brush the grill with oil and grill portabella mushrooms on both sides.  Baste mushrooms with ginger glaze while grilling and brush on one final time before removing from the grill.

Pico de Gallo

1 large tomato, diced

1 small red onion, diced

1 medium yellow onion, diced

1 serrano chile, diced fine

½ bunch cilantro, chopped

¼ cup fresh lime juice

1 tsp. oregano

2 cloves fresh garlic, minced

Salt & pepper to taste

Combine all ingredients in a bowl.

Mango Relish

Chop one mango and add to one cup of pico de gallo.  Mix well.

Onion Rajas

1 TB. Canola oil

2 yellow onions, sliced

3 cloves minced garlic

1 tsp. ancho chile powder (or other dark chile powder)

1 TB. balsamic vinegar

Salt & pepper to taste

1 small poblano chile, roasted, seeded and sliced thin

Heat canola oil is a sauté pan and cook onions and garlic until onion starts to brown (about 15 minutes).  In a small bowl mix ancho chile powder and balsamic vinegar.  When onions are golden brown, raise the heat to high and deglaze the pan with the vinegar mixture. Immediately add roasted poblano, salt and pepper and mix well.  Lower heat and continue cooking for 2 minutes.

Pickled Red Onion

1 red onion, halved lengthwise and thinly sliced

juice of 1 lime

juice of ½ orange

1 TB. rice vinegar

½ tsp. sugar

½ tsp. salt

¼ jalapeno, seeds removed, sliced very thin

Mix all ingredients together, refrigerate and let stand for at least 6 hours.  Drain before serving.

*See Recipe Archive for these recipes.

Sweet Corn Cake

Our most requested recipe! You will find Sweet Corn Cake served with many entrees at Blue Mesa Grill. Steaming - the secret to its success - can be hard to duplicate in home kitchens. A home adapted recipe follows that is oven baked and very close to the original.

Serves 10-12 as a side dish

1/2 tsp. salt

Preheat oven to 375°.

Sweet Potato Chips

These addictive snacks began as an appetizer item on our menu (served with ancho mayonnaise). They didn’t sell as such, but we thought they were the greatest. We started putting a few on every bowl of tortilla chips. They’re now one of our most popular signature items!

Cut sweet potatoes with mandolin or similar slicer (thin, about width of a nickel).

Fry in a pan with vegetable oil (we use canola) about 2 inches deep at 350 degrees for 7 to 8 minutes turning frequently. Fry in batches (try not to crowd pan).

Air dry in a strainer or another type of basket for several minutes - sprinkle with salt and chile powder.

Three Chile Sauce

This sauce requires several steps. Please see recipes in our archive for roasting peppers and making the purees. It’s well worth the effort!

• ¼ cup canola oil
• ¼ cup yellow onions, sliced
• 6 cloves roasted garlic, skins removed and minced
• 1 cup Ancho Chile Puree (see recipe)
• 1 cup Guajillo Puree (see recipe)
• 2 TB. Chipotle Puree (available in cans at Mexican markets)
• 1 cup vegetable stock
• 1 cup crushed tomatoes
• 2 TB. cider vinegar
• 2 tsp. or to taste sugar
• Salt and pepper to taste
• 2 tsp. oregano
• 2 tsp. ground cumin
• 1 bay Leaf

In a medium size sauce pan add canola oil and sauté onions and garlic on a medium high heat until they caramelize.

Add the 3 chile purees, lower heat and simmer for 5 minutes.

Add vegetable stock and bring to a boil.

Add remaining ingredients, lower heat and simmer for 20-30 minutes until sauce reaches desired thickness.

Remove from heat and blend finished sauce.

Tomatillo Sauce

Step 1

• 4 cups roasted tomatillos (see recipe)
• 2 TB. olive oil
• 5-6 cloves roasted garlic (see recipe)
• ½ cup yellow onions, chopped
• 2 tsp. oregano
• 2 TB. cider vinegar
• 2 tsp. sugar
• Salt and pepper to taste
• 1 cup chicken stock

Step 2

• 1 cup chopped cilantro
• ¼ cup chopped green onions
• ¼ cup chopped Italian parsley
• ½ cup roasted poblano chiles (see recipe), seeded and chopped
• 1 cup chopped Romaine lettuce

Place tomatillos in a blender and blend into a smooth puree.

In a medium saucepan heat oil and sear tomatillo puree over a high heat for a few minutes.

Add remaining Step 1 ingredients and simmer over medium heat for 30 minutes.

Add Step 2 ingredients and simmer for another 10-15 minutes.

Add sauce to blender and blend sauce until smooth.

Tortilla Soup

This popular soup is made with chicken, tomatoes and smoked chiles. A squeeze of lime brightens the flavors.

• 2 TB. unsalted butter
• ½ cup yellow onions, sliced thin
• ½ cup celery, sliced thin
• ½ cup carrots, sliced thin
• 2 tsp. chipotle puree ( chipotle chiles are sold in cans at Fiesta and other ethnic grocers. Put in blender to puree.)
• 10 cups water
• 2 bay leaves
• 2 tsp. oregano
• 2 tsp. basil
• ½ tsp. white pepper
• salt to taste
• 1 chicken (2-3 lbs.) cut up
• 1 cup tomatoes, peeled, sliced thin
• 1 cup red onion, sliced thin
• ½ cup cilantro, stems removed, chopped fine

Garnish

• 10 oz. grated Monterey Jack Cheese
• 3 cups vegetable shortening
• 10 corn tortillas
• 2-3 limes, cut in wedges

In a large stock pot (2 gallons), melt the butter over a medium heat. Add yellow onions, celery and carrots. Sauté until onions are translucent (about 5 minutes).

Add water, chipotle puree, spices and chicken to sautéed vegetables and bring to a boil. Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked). Skim off the fat and impurities that rise to the top.

Remove the chicken from the soup. When it’s cool enough to handle, remove the skin and the bones from the chicken and shred the meat. Add the shredded chicken back to the soup.

Add tomatoes, red onion and cilantro to the soup and cook for 5-10 more minutes.

Prepare the garnish. To fry tortilla strips heat vegetable shortening in a medium sauce pan until hot, but not smoking. Cut tortillas in ¼" strips and fry until crisp. It may be necessary to fry in batches. Drain on paper towels.

Divide the tortilla strips and put in soup bowls. Ladle soup in to bowls and garnish with grated cheese, diced tomatoes and cilantro. Squeeze a wedge of lime in to each bowl and serve hot.