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Receta Recipes from (but mostly inspired by) Santa Fe

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Ingredientes

  • 2 oz. cream cheese
  • Some of the ingredients: leftover red wine from New Year's Eve, Blackeye Peas, Mom's salsa, Rotel
  • 2 1/2 lbs. pork sausage, browned, drained and rinsed*
  • 2 T. extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 c. red wine
  • 1 can diced tomatoes with green chilis (Rotel)
  • 1 can regular diced tomatoes
  • 1 pint (2 c.) salsa or picante sauce (Homemade canned if possible)
  • 2 T. chopped pickled jalapenos, chopped
  • 2 cans black beans (undrained and unrinsed)
  • 1 can blackeye peas (undrained and unrinsed)
  • 3 T. regular chili powder
  • 1 T. green chili powder
  • 2 T. ground coriander
  • 3 t. dried Mexican oregano
  • 2 bay leaves, crushed
  • 1 T. brown sugar
  • Rinse to get rid of some of the fat.
  • All the spices.
  • If you need more liquid, just add more wine!
  • Heat to a simmer, cover and let simmer for one hour. Garnish with jalapenos, cheese, sour cream, cilantro, tortilla chips, green onions, etc.
  • Just a few more jalapenos.
  • Espresso Chocolate Brownies
  • from Charlotte Rivera of Tune Up Cafe
  • (Taken from Local Flavor Magazine)
  • 2/3 c. gluten-free flour mix (like Bob’s Red Mill)
  • 1/2 t. salt
  • 1/2 t. baking powder
  • 1/2 t. xanthan gum
  • 2 oz. unsweetened chocolate
  • 4 oz. semisweet chocolate
  • 1/2 c. butter
  • 1 c. sugar
  • 3 eggs
  • 2 T. instant espresso or 1 shot of espresso
  • For the ganache:
  • 8 oz. chocolate
  • 4 T. butter
  • 1/4 c. sugar
  • 1/2 c. cold heavy cream
  • 1 T. instant espresso or 1 shot of espresso
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