A roundup of dishes from the Southwest

BOOKMARK

July 05, 2006|By LAURA VOZZELLA | LAURA VOZZELLA,SUN REPORTER

Southwest Flavors

Santa Fe School of Cooking

Santa Fe Kitchens

Delicious Recipes From the Southwest

By the Museum of New Mexico Foundation

Ancient City Press / 2005 / $24.95

From the oil painting on the cover to the artwork sprinkled throughout, Santa Fe Kitchens looks more like an art book than a cookbook. That makes some sense, given that the book is put out by a New Mexican nonprofit that supports four museums and six historical monuments.

Recipes come from some of the state's top chefs, including Mark Miller of Coyote Cafe. Some contributors are better known outside the kitchen, such as New Mexico Gov. Bill Richardson, who offers his recipe for homemade tortillas.

Some of the dishes, while no doubt available in the Land of Enchantment, don't exactly scream New Mexico. Witness Caprese Bruschetta, Thai Chicken Wings and Hungarian Goulash.

But there's plenty of local flavor, as in the Red Chile Chocolate-Chip Cookies. Not to mention all that art.

laura.vozzella@baltsun.com

Chipotle-Marinated Steak Fajitas

Serves 6

CHIPOTLE MARINADE:

1 small white onion, peeled, cut into large pieces

6 cloves garlic, peeled

2 tablespoons toasted and ground coriander seeds

2 tablespoons toasted and ground cumin seeds

2 tablespoons pureed chipotles in adobo, or to taste

2 tablespoons dark-brown sugar

2 tablespoons olive oil (optional)

kosher salt to taste

STEAK FAJITAS:

1 1/2 pounds top round or flank steak, trimmed of fat

kosher salt to taste

freshly ground black pepper to taste

freshly squeezed lime juice

6 large, thin flour tortillas

For chipotle marinade: Pulse the onion and garlic in a food processor until finely chopped. Add the coriander, cumin, chipotles in adobo, brown sugar and oil, and pulse to combine thoroughly. The mixture should resemble a thick paste. Season with salt.

For fajitas: Rub steak with the chipotle marinade and set aside for at least 30 minutes.

Preheat grill. Season the meat with salt and pepper and sprinkle with lime juice. Grill to medium-rare over high heat, about 1 minute per side. Remove from the grill and cut into strips with the grain of the meat.

Lightly toast tortillas over a flame. Top tortillas with meat strips and serve with guacamole.

From "Southwest Flavors: Santa Fe School of Cooking"

Per serving: 596 calories, 34 grams protein, 17 grams fat, 5 grams saturated fat, 74 grams carbohydrate, 5 grams fiber, 43 milligrams cholesterol, 654 milligrams sodium

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