NEW YEARS EVE NEW MEXICO STYLE

The 6th Annual City of Santa Fe New Year’s Eve on the Plaza, hosted by the Santa Fe Kiwanis and presented thanks to the generous sponsorship of PNM, will be a free, no-crowd event broadcast live on KOB Channel 4, New Mexico’s NBC affiliate and streamed on the web at KOB.com!

The Santa Fe Kiwanis want to make it easy for you to enjoy a delicious night safe at home with your loved ones, and that’s why we asked some of our favorite restaurants to share the secrets of their favorite recipes so you can celebrate the coming of 2021 with a restaurant-quality meal!

Just watch the videos, read the recipes, give each member of the family an apron, and a memorable end of the year feast will be done in plenty of time to settle in and get ready for the show!

You’d rather take this night off? We get it! Just call your favorite go-to dining spot to order take-out for a terrific New Year’s Eve meal and you’ll also be helping your local chef.

And you can still save these recipes to use in the New Year!

APPETIZERS

COWGIRL NACHOS: Enjoy this starter but save room for the whole meal!

There’s no better way to start a new year than with a big plate of nachos, right?

 

The Cowgirl is on a temporary hiatus but Chef Patrick Lambert’s recipe will take you from start to finish as you drop the last jalapeno on top!

  • Tortilla chips
  • Jack and Cheddar Cheeses
  • Black Beans
  • Shredded Chicken
  • Pickled Jalapenos
  • Guacamole
  • Sliced Black Olives
  • Red Onions
  • Salsa Diablo (recipe below)

Heat Beans and Chicken. Place chips on a plate. Smother with beans, chicken and cheeses. Let cheese melt and top with remaining toppings as desired.

SALSA DIABLO

  • 4 cloves garlic
  • 5 tomatoes, cut in quarters
  • 4 jalapeno peppers
  • 3 habanero peppers
  • 4 Chipotle en adobo peppers
  • 1 C. ketchup
  • ¼ C. cider vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bunch cilantro, chopped

Roast garlic, tomatoes, jalapenos and habaneros with salt and pepper and a touch of olive oil. Puree with remaining ingredients.

TOMASITA’S FLAUTAS: Flautas or taquitos – whatever you call ’em, they’re muy sabrosa!

Tomasita’s is a Santa Fe locals’ fave because the food is just so good! A meal from Tomasita’s is a bona fide New Mexico tradition that never goes out of style, and you can do pick-up or make a batch of their tasty flautas at home!

Recipe makes 50 flautas – perfect for hungry winter appetites!

  • 3 lbs roasted or boiled chicken, boneless and skinless
  • 1 lb Monterey Jack cheese – grated
  • 3 pints Tomasita’s green chile – drained
  • 50 thin corn tortillas

Roast or boil chicken, then shred and cut it into very small pieces. Grate cheese (if necessary). Thoroughly drain green chile so there is no water. Mix ingredients and salt to taste. Heat tortillas on either a griddle or a pan, or lightly coat them in oil by dunking them in the oil you will be using to fry them for just a minute. Roll flautas and hold each flauta closed with a toothpick. Fry flautas until they are cooked but not too hard. They should be softer than a tortilla chip. Enjoy with salsa and guacamole!

ENTREES

SANTA FE BITE GREEN CHILE CHEESEBURGER: History worth sharing!

Bonnie and John Eckre may have closed the final chapter on the Santa Fe BIte, but the memory and the recipe live on!

Thanks to their generosity, you can make this classic dish in your own home for a burg-a-licious New Year’s Eve!

  • 10 oz. of freshly ground chuck and sirloin blend, 85% – 15% fat content.
  • Season each patty with the seasoning blend: 1 C. sea salt crystals, 1/2 C. garlic salt, 1/2 C. onion salt, 1 T. ground black pepper. Mix until combined. Just these four ingredients complement meat just perfectly.
  • Chopped Hatch fire-roasted green chile. We mix the medium and the hot together to get a combination that is not overwhelming in heat.
  • American Swiss Cheese
  • Toppings: Onion, pickle, lettuce, tomato, mushrooms, bacon…whatever toppings the individual can conjure up.
  • A good bun: The Bite’s buns are artisan-made by Fano Bread.  They’re a cross between a hamburger bun and a brioche, with just the right chewiness.

Pack and shape each patty as John shows in the video. The Bite cooks on cast iron flat grills, but a large heavy cast-iron skillet will work nicely too. Heat until very hot and place patties.  Cook to desired doneness, flipping the patties appropriately making sure not to burn either side.  Cooking weights help but don’t press the juices out!

SANTA FE BAR & GRILL FISH TACOS: You only need the recipe to catch all the flavor!

The Santa Fe Bar & Grill has its online order and pick-up scene down to a science. They can have these tasty treats waiting for you curbside or you can whip up a boatload for yourself. Either way, your tastebuds win!

  • Fresh Mahi-Mahi
  • Freshly-made soft corn tortillas, ideally from Alicia’s
  • Garnish: shredded cabbage, chopped radishes and cilantro marinated in rice vinegar
  • Tapatio salsa (ask for it at your favorite specialty store)
  • Sour cream
  • Guacamole – just use your favorite recipe!

Grill your Mahi Mahi until the fish becomes opaque and don’t overcook. Tuck each portion inside a corn tortilla, add garnish, salsa, sour cream and guacamole to taste and dig in!

HARRY’S ROADHOUSE VEGETARIAN FRITO PIE: Instant classic!

Miss waiting for a table at Harry’s Roadhouse? Well, maybe not the waiting part, but yes to missing the food!

No worries! Chef Mario has shared the secret of how to make a delicious vegetarian version of the Frito Pie, the dish that New Mexico claims as its own!

  • 4 yellow onions chopped
  • 1/4 C. chopped garlic
  • 1 T. Mexican oregano
  • 1 tsp. ground cumin
  • 1 gallon each of diced zucchini and yellow squash
  • 1 gallon of cooked pinto beans
  • 1/2 gallon vegetable stock
  • 1 quart fresh corn kernels
  • Salt and pepper to taste

Note the recipe’s restaurant-sized quantities and scale down accordingly if you’re not feeding a crowd! Saute onion and garlic in olive until they just start to carmelize. Add squash and spices and saute for several minutes. Mix in the rest of the ingredients and cook for 8-10 minutes until well-blended but squash is still crunchy. Serve over Fritos and dig in!

THE LOYAL HOUND PAJARIITO PUB BURGER: You can’t go wrong with the right recipe!

The Loyal Hound has stayed loyal to the burger, and comfort food like their Pajarito Burger is an ideal way to say hello to the New Year.

Oh, you want to make this delectable pub classic yourself? Go ahead and go for it because the recipe is below!

  • 8 oz. New Mexico ground beef stuffed with Tucumcari NM green chile cheddar cheese
  • Fresh tomatoes from your favorite Farmers’ Market
  • Sweet and Spicy Pickles from Barrio Brinery
  • Fresh-baked hamburger bun from the Chocolate Maven
  • Salt and pepper to taste

For each burger, encase cheese inside the burger and grill to desired doneness. Top with fresh tomatoes and pickles and get that baby on the bun fast so you don’t lose any of the delectable juices!

DESSERT

THE PANTRY TRES LECHES CAKE: Go for a delicious good-bye to 2020!

Say Adios to 2020 and end the year with a sweet finish, thanks to The Pantry.

Tres Leches cake is a mouth-watering reminder of the delicious reasons why we love New Mexico and its food traditions!

Ingredients to Make Two Cakes:

  • 7 eggs, separated
  • 1 ¼ C. flour
  • 1  ¼ C. Buttermilk Pancake Mix
  • 1 ¼ C. Sugar
  • 1 Can Sweetened Condensed Milk
  • 1 Can Evaporated Milk
  • 2/3 C. Heavy Cream

CHANTILLY CREAM

  • Mix 1 C. heavy cream with 1 T. sugar and whip until firm.
  • Fold in ½ C. sour cream

Whip egg whites until stiff. Set aside and save. Beat egg yolks with sugar till light and lemony. Add the flour/pancake mix to the egg yolks and mix together till incorporated. Add whipped egg whites and mix till just combined.

Bake in two 9-inch buttered and floured round pans at 350 degrees for about 23 minutes or till done at your altitude. Let the cakes rise to a crown and brown slightly.

When room temperature, slice the very top off of both cakes to reveal the sponge interior.

Mix the 3 milk products (that’s what Tres Leches means!) together with 1 tsp. of vanilla and slowly drizzle over both cakes.

Layer cakes with Chantilly Cream between each layer, and frost with Chantilly Cream.

FEELING HUNGRY?

Think ahead and plan for a great New Year’s Eve at home! Place your New Year’s Eve take-out order at your favorite local spot or stock up on the ingredients you need to have the best NEW YEAR’S EVE ever from the comfort of your own couch! And share your dinner photos with hashtags #SantaFeNYE to be featured on social media!

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