New Mexico Christmas Foods: 13 Red-or-Green Holiday Dishes, From Biscochitos to Carne Adovada
New Mexico Christmas foods taste like nowhere else in America, because the holiday table runs on chile. Order a plate in Albuquerque or Santa Fe and the server asks the official state question, red or green, and the answer for many locals in December is simply Christmas, meaning both sauces on one plate. The season brings anise-scented biscochitos, slow-braised carne adovada, steaming bowls of green chile stew, warm sopaipillas with honey and cinnamon-dusted natillas, often eaten after a walk past glowing paper luminarias. If you loved our big cozy pots of pozole, this is the rest of that Southwestern holiday spread. Below are 13 New Mexico Christmas foods with the short story behind each one, a list of what you will need and easy steps to make them at home..
New Mexico Christmas Foods Start With Carne Adovada
Ask a New Mexican family what goes on the table on Christmas Eve and carne adovada is near the top of the list. Chunks of pork shoulder soak overnight in a sauce of dried red chile, garlic and oregano, then braise slowly until the meat falls apart at the touch of a fork. The dish comes from Spanish colonial cooks who used chile to keep pork before refrigerators existed. It is the same low and slow idea behind our favorite pork roast dinners, but with a deep brick-red glow and gentle heat..
You will need: 3 pounds boneless pork shoulder, 12 dried New Mexico red chile pods, 4 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon ground cumin, 1 tablespoon vinegar, 3 cups broth, salt.
How to make it: 1. Toast the stemmed and seeded chile pods in a dry pan for a few seconds, then soak them in hot broth for 20 minutes. 2. Blend the chiles and broth with garlic, oregano, cumin, vinegar and salt until smooth. 3. Cut the pork into 2-inch cubes, cover with the sauce and refrigerate overnight. 4. Bake covered at 325 degrees F for about 3 hours, until the pork is very tender. 5. Serve with warm tortillas, beans and rice.
Biscochitos, the Official State Cookie
In 1989 New Mexico became the first state to name an official cookie, and it chose the biscochito. These small, crisp shortbread cookies are flavored with anise seed and dipped in cinnamon sugar while still warm. Among all New Mexico Christmas foods it is the one baked in the biggest batches: families roll and cut them into stars and fleur-de-lis shapes by the hundreds in December, and the traditional recipe uses lard for a sandy, melt-away bite. Like the treasured tins of old-country Christmas cookies, every grandmother has her own version and guards it carefully.
You will need: 3 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup lard or butter, 3/4 cup sugar, 1 egg, 2 teaspoons anise seed, 1/4 cup orange juice, cinnamon sugar for dipping.
How to make it: 1. Beat the lard or butter with sugar and anise seed until fluffy, then beat in the egg. 2. Mix in the flour, baking powder and salt, adding orange juice to form a soft dough. 3. Roll to 1/4 inch thick and cut into stars or other shapes. 4. Bake at 350 degrees F for 10 to 12 minutes, until the edges are just golden. 5. Dip the warm cookies in cinnamon sugar and cool on a rack.
Red Chile Sauce Made From Dried Pods
Every fall, strings of drying chiles called ristras hang from porches and roadside stands across New Mexico. Those deep red pods become the red chile sauce poured over almost everything at Christmas, from eggs to enchilada-style plates. Real red chile is not a tomato sauce: it is simply rehydrated pods blended with garlic and a little broth, then simmered until velvety. Make a big batch on the weekend and keep it in the fridge, just as you would a pot of easy homemade chili for busy holiday nights.
You will need: 15 dried New Mexico red chile pods, 4 cups hot water or broth, 3 cloves garlic, 1/2 onion, 1 teaspoon dried oregano, 1 tablespoon oil, 1 tablespoon flour, salt.
How to make it: 1. Remove the stems and seeds from the pods and rinse them well. 2. Simmer the pods with the garlic and onion in the water for 15 minutes, then let them soften off the heat. 3. Blend everything with the oregano until very smooth and strain out the skins. 4. Cook the flour in the oil for a minute, whisk in the chile puree and simmer for 20 minutes. 5. Season with salt and use it over eggs, burritos or meats.
Green Chile Sauce, a Must Among New Mexico Christmas Foods
Late summer brings the smell of roasting green chile to grocery store parking lots across the state, as big drums tumble the peppers until their skins blister. Families buy them by the sack and freeze bags of roasted chile to last until Christmas. Green chile sauce is chunkier and brighter than red, with a fresh, smoky heat. It is also the backbone of many New Mexico Christmas foods, and it is excellent spooned over stuffed peppers or a simple bowl of beans.
You will need: 2 cups roasted, peeled and chopped green chiles, 1 onion, 3 cloves garlic, 2 tablespoons oil, 2 tablespoons flour, 2 cups chicken broth, 1/2 teaspoon cumin, salt.
How to make it: 1. Saute the chopped onion in the oil until soft, then add the garlic for one minute. 2. Stir in the flour and cook for one minute. 3. Whisk in the broth slowly, then add the green chiles and cumin. 4. Simmer for 15 to 20 minutes until slightly thick, then season with salt. 5. Leave it chunky or blend half of it for a smoother sauce.
Christmas Style: Red and Green on One Plate
In New Mexico, Christmas is not only a date on the calendar, it is a way to order dinner. When you cannot decide between red and green chile, you ask for Christmas and get both sauces on one plate, as on this smothered burrito. A Santa Fe waitress is often credited with popularizing the phrase in the 1980s, and today it is used all over the state. It is a fun way to bring color to the table, and a great twist on our Mexican dinner recipes for the holidays.
You will need: 4 large flour tortillas, 2 cups seasoned shredded beef or pinto beans, 1 cup red chile sauce, 1 cup green chile sauce, 1 1/2 cups shredded cheddar, lettuce and tomato to serve.
How to make it: 1. Warm the filling and the two sauces in separate pans. 2. Fill each tortilla with beef or beans, roll it up and set it seam side down on an ovenproof plate. 3. Spoon red chile over one half and green chile over the other half. 4. Top with cheese and broil for 2 to 3 minutes until melted. 5. Serve with lettuce, tomato, beans and rice.
Green Chile Stew, the Coziest of New Mexico Christmas Foods
Winter nights in the high desert get cold, and a pot of green chile stew is how many families warm up after Christmas Eve Mass or a luminaria walk. Pork, potatoes and plenty of roasted green chile simmer together in a light broth that is spicy, comforting and filling all at once. Most New Mexico Christmas foods are made to share, and this one is usually set out on the stove with a stack of tortillas so guests can help themselves, just like a cozy chicken and potato stew.
You will need: 2 pounds pork shoulder, 1 onion, 4 cloves garlic, 4 potatoes, 2 cups roasted chopped green chile, 6 cups chicken broth, 1 teaspoon cumin, 1 teaspoon oregano, salt, tortillas.
How to make it: 1. Brown the cubed pork in a large pot, then add the onion and garlic. 2. Pour in the broth, add cumin and oregano and simmer for 1 hour. 3. Add the diced potatoes and green chile and simmer 30 minutes more. 4. Season with salt and adjust the thickness with more broth. 5. Ladle into bowls and serve with warm flour tortillas.
Chile Rellenos With a Golden Coating
Chile rellenos are big green chiles stuffed with cheese, dipped in a fluffy egg batter and cooked until golden, then served with red or green sauce. In New Mexico the long Hatch-style chile is the favorite, and families make trays of them for holiday parties. Frying a batch for a crowd is a lot of work, so many cooks now bake them, or turn them into a chile relleno casserole that feeds everyone at once. Either way, the cheese pull is the best part.
You will need: 8 large roasted and peeled green chiles, 8 ounces Monterey Jack cheese, 4 eggs separated, 1/4 cup flour, salt, oil for the pan, red or green chile sauce to serve.
How to make it: 1. Make a small slit in each chile, remove the seeds and stuff it with a strip of cheese. 2. Beat the egg whites to stiff peaks, then fold in the yolks and a pinch of salt. 3. Dust each chile with flour and dip it in the egg batter. 4. Cook in a little hot oil until golden on both sides, or bake on an oiled sheet at 400 degrees F for 15 minutes. 5. Serve right away with warm chile sauce.
Calabacitas, the Colorful Side Dish of New Mexico Christmas Foods
Calabacitas means little squash, and this bright saute of squash, corn and green chile is one of the oldest New Mexico Christmas foods, rooted in the squash and corn grown by Pueblo farmers for centuries. It balances all the rich meats on the table and comes together in about 15 minutes. A handful of cheese melted over the top makes it disappear fast. If you have a garden full of squash, our zucchini recipes have even more ways to use it.
You will need: 2 zucchini, 2 yellow squash, 2 cups corn kernels, 1 onion, 2 cloves garlic, 1/2 cup roasted chopped green chile, 2 tablespoons butter, 1 cup shredded white cheese, salt and pepper.
How to make it: 1. Melt the butter in a large skillet and cook the onion until soft. 2. Add the garlic, diced zucchini and yellow squash and cook for 5 minutes. 3. Stir in the corn and green chile and cook 3 to 4 minutes more. 4. Season with salt and pepper. 5. Top with the cheese, cover for a minute to melt and serve.
Sopaipillas With a Drizzle of Honey
Sopaipillas are pillows of fried dough that puff up like little balloons in hot oil, leaving a hollow pocket inside. In New Mexico they arrive warm in a basket next to almost every meal, with a bottle of honey on the table to pour inside. Among New Mexico Christmas foods they are the easiest crowd pleaser, and many families dust them with cinnamon sugar and serve them as dessert, a cousin of homemade churros. Tearing off a corner and filling the pocket with honey is a ritual every New Mexican child learns early.
You will need: 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon shortening, 3/4 cup warm water, oil for frying, honey and cinnamon sugar to serve.
How to make it: 1. Mix the flour, baking powder and salt, then rub in the shortening. 2. Add the warm water and knead into a smooth dough; rest it for 20 minutes. 3. Roll the dough thin and cut it into 3-inch squares or triangles. 4. Fry a few at a time in 375 degree F oil, spooning oil over the tops so they puff. 5. Drain, dust with cinnamon sugar and serve with honey.
Natillas, the Cinnamon Custard Grandma Made
Natillas is a soft, stirred vanilla custard that came to New Mexico with Spanish settlers and never left. Abuelas cook it slowly on the stove, fold in whipped egg whites to make it light, and finish it with a dusting of cinnamon, as in this classic bowl. It is one of the sweetest New Mexico Christmas foods, served cold after the big Christmas Eve dinner and tastes like the holidays to generations of families. Fans of creamy flan recipes will love how simple and comforting it is.
You will need: 4 cups milk, 4 eggs separated, 3/4 cup sugar, 1/4 cup flour, 1 teaspoon vanilla, pinch of salt, ground cinnamon and nutmeg for dusting.
How to make it: 1. Whisk the egg yolks with the sugar, flour, salt and 1 cup of the milk until smooth. 2. Heat the remaining milk until steaming, then whisk in the yolk mixture. 3. Cook, stirring constantly, until thick enough to coat a spoon, then add vanilla. 4. Beat the egg whites until stiff and fold them into the warm custard. 5. Chill for 2 hours and dust with cinnamon before serving.
Green Chile Cheeseburgers Worth a Road Trip
New Mexico takes its green chile cheeseburger so seriously that the state tourism office created a Green Chile Cheeseburger Trail for travelers. A juicy patty is topped with melted cheese and a heap of roasted green chile, and the heat cuts right through the richness. During the holidays, when relatives come to town, it is a favorite easy dinner between the big feasts. It deserves a place next to our famous sandwiches people travel for.
You will need: 1 1/2 pounds ground beef, salt and pepper, 4 slices American or cheddar cheese, 1 cup roasted chopped green chile, 4 buns, lettuce, tomato and onion.
How to make it: 1. Shape the beef into 4 patties slightly wider than the buns and season well. 2. Cook on a hot grill or skillet for 3 to 4 minutes per side. 3. Spoon warm green chile over each patty and top with cheese until melted. 4. Toast the buns on the grill. 5. Build the burgers with lettuce, tomato and onion and serve hot.
Pinon Cookies, Sweet New Mexico Christmas Foods From the State Tree
The pinon pine is the state tree of New Mexico, and in autumn families head into the hills to gather its small, buttery nuts. Toasted pinon nuts are pressed into tender butter cookies that show up on New Mexico Christmas foods trays right next to the biscochitos. They are rich and delicate, and a little goes a long way. Pine nuts from the store work too, and these cookies make a lovely addition to any tray of showstopper Christmas cookies.
You will need: 1 cup butter, 1/2 cup powdered sugar plus extra for dusting, 1 teaspoon vanilla, 2 cups flour, 1/4 teaspoon salt, 1 cup pinon or pine nuts, lightly toasted.
How to make it: 1. Beat the butter, powdered sugar and vanilla until creamy. 2. Mix in the flour and salt, then half of the toasted nuts, chopped. 3. Roll the dough into 1-inch balls, flatten slightly and press whole nuts on top. 4. Bake at 350 degrees F for 12 to 14 minutes, until pale golden underneath. 5. Cool and dust lightly with powdered sugar.
Champurrado for Luminaria Night
On Christmas Eve, neighborhoods like Old Town Albuquerque line their walls and sidewalks with thousands of paper luminarias, and people stroll for hours to see them. A warm cup of champurrado, a thick Mexican-style hot chocolate made with masa, cinnamon and piloncillo sugar, is how many families end that walk. Of all the New Mexico Christmas foods, it may be the coziest, creamier than regular cocoa and lightly spiced, perfect for a cold night. It belongs with the best hot chocolate recipes from around the world. You can read more about the region’s food history in this guide to New Mexican cuisine.
You will need: 4 cups milk, 1 cup water, 1/3 cup masa harina, 3 ounces Mexican-style chocolate or dark chocolate, 1/3 cup piloncillo or brown sugar, 1 cinnamon stick, pinch of salt.
How to make it: 1. Whisk the masa harina into the water until smooth with no lumps. 2. Warm the milk with the cinnamon stick, sugar and salt. 3. Add the chocolate and whisk until melted. 4. Pour in the masa mixture and simmer, whisking, for 8 to 10 minutes until thick. 5. Remove the cinnamon stick and serve hot in mugs.
