If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
This year I used about a pound of Las Cruces Cayenne pods to cook up a sweet and spicy Thai sauce. This sauce is thicker than “Louisiana Styel” hot sauce, and is less vinegary. Have fun!
Basically, pastrami is what you get when you smoke a side of corned beef, instead of boiling it. After doing some research online and talking to German friends who had attempted it, we decided to give pastrami-making a try.
Here’s a blow-by-blow description of how to make classic New Mexico-style chiles rellenos. Creating truly great chiles rellenos requires a bit of effort, but once you’ve had that first cheesy, glorious bite, you’ll be glad you took the time.
Don’t buy ribs pre-trimmed. It’s less expensive to buy whole slabs and trim them yourself… plus you’ll have lots of tasty tidbits for nibbling on! Chef Mike tells you how.