Stuffed Sopapilla - Chimayo Red Chile

[Dr. Trout Bum]

I suppose this is of Brethren interest. Only shot I have is of the final product, but this is a stuffed sopapilla, filled with pecan smoked chuck roast.

The red chile sauce is made from heirloom Chimayo red powder - the earthy taste and heat from this chile is the standard for red chile in Northern New Mexico.

The refrieds are from scratch with pinto beans. Stuff the sopapilla, cover with chile and cheese and put it under the broiler until the cheese melts.

Yum!

 

[16Adams]

I’d hit that 24/7

 

[KevinJ]

Looks outstanding. :hungry:

 

[Big George's BBQ]

:hungry::hungry::hungry:

 

[Kevin89]

Makes me want to go back to Texas, Maryland's Mexican Cuisine is severely lacking

 

[Dr. Trout Bum]

Makes me want to go back to Texas, Maryland's Mexican Cuisine is severely lacking

I am in the food desert of Virginia, so I understand.

 

[robert-r]

:clap2::clap2::clap2:

 

[16Adams]

I am in the food desert of Virginia, so I understand.

http://www.northoftheborder.net/


Close as a push of a button

 

[Dr. Trout Bum]

http://www.northoftheborder.net/


Close as a push of a button

Appreciated. My kitchen is an oasis in this desert because I'm able to avail myself of the right stuff. I get my red chile from Rancho de Chimayo, which used to be my favorite restaurant, but it's gone downhill a bit. I had actual Chimayo heirloom powder for this batch, which is very hard to find and there is a lot of counterfeit powder out there. I got it from an art gallery owner in Santa Fe.

I actually grew up about 30 minutes from Tesuque.