Achiote Paste

How to use: Dilute paste in vinegar or olive oil with a little salt to marinate beef, pork, poultry or fish. Enough for 6 1/2 pounds. Achiote Paste has sodium benzonate as a preservative. We only have two products that are not all-natural, Green Chile Stew is the other product which uses a preservative for the diced potatoes.

This recipe uses the following products:
Achiote Paste - 4 oz.

"Ai Chihuahua" (Pasilla Negro Chile Sauce)

3 Los Chileros Chile Negro chiles
1 cup boiling water
1/2 large red onion
3 large tomatoes
1 teaspoon sugar
3 cloves garlic
salt to taste

Soak negro chiles in boiling water for 8-10 minutes. Remove most of the seeds and combine with water used to boil chiles, and remaining ingredients in a blender. Blend to desired consistency. Salt to taste. Use as an enchilada sauce or serve with blue corn tortilla chips as a dip.

This recipe uses the following products:
Chile Negro - Whole 2 oz.

Atole
A customary breakfast drink in New Mexico; consistency similar to a porridge.

Ingredients:
1 cup Los Chileros Blue Corn Atole
2 cups milk
2 cups water
1/2 tspn. salt
sugar to taste

Mix atole, salt and water and bring to boil, stirring constantly. Add milk and stir until thickened. Serve hot and add sugar to taste.

This recipe uses the following products:
Blue Corn Atole - 12 oz.

Avocado Dip / Guacamole

4 - 6 Avocados, mashed
1 lime, juiced
1 pkg. Los Chileros ¡Guacamole Ole! Dip

Mash 4 to 6 ripe avocados with a package of our ¡Guacamole Ole! Dip. Add a squeeze of lime. Cover with plastic wrap and hide it in the refrigerator for an hour to intensify the flavors. Optionally, you can add chopped tomatoes, a dollop of sour cream or more diced onions if you like it chunky.

This recipe uses the following products:
Guacamole Ole Dip

Baby Back Ribs

2 racks Pork Loin Baby Back Ribs (4 lbs.)
2 oz. Los Chileros Firecracker Rub

Heat charcoal 40 minutes until covered with light gray ash or heat one side of gas grill on high for 10 minutes with lid closed. Sprinkle rub over all sides of ribs, pressing to adhere. Bank charcoal on one side of grill or reduce gas heat to low. Place ribs on cool side of grill, bone-side down. Close lid and cook 75 to 90 minutes. Turn after 45 minutes. Add coals to keep temperature at 300º F. Ribs are done when meat pulls away from bone tips.
If cooking indoors, preheat oven to 300º F. Apply rub to ribs as directed. Roast ribs on rack in open baking pan for 90 minutes.

This recipe uses the following products:
Firecracker Rub

Blue Corn Posole
A new twist to a traditional dish. Posole is usually always one of the dishes served for New Years and other winter holidays, but the Blue Corn Posole makes it different with a slightly nuttier taste. Typically served with a myriad of garnishes so each person can customize their bowl of Posole.

24 oz.Los Chileros Blue Corn Posole
2 lbs. cubed beef or pork steak
3 cloves garlic, minced
6 - 8 Los Chileros New Mexican Red chile pods
1/2 teaspoon Los Chileros Mexican Oregano
1 teaspoon salt

Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours, add meat, chile pods, oregano and garlic. Cover and simmer for another hour or until posole is tender. Stirring occasionally. Salt to taste.

This recipe uses the following products:
Blue Corn Posole - 12 oz.
Mexican Oregano - .5 oz.

Blue Corn Tortillas
Tortillas seem to be an accompaniment to every meal. The Blue Corn flour gives it a different taste. As kids, we would heat them up, smother them in butter and add more salt...no wonder there is a cholesterol problem...
2 cups Los Chileros Blue Corn Harinilla (flour)

boiling water
1 teaspoon salt

Combine harinilla and salt. Add boiling water, enough to achieve a smooth dry dough. Mix well, cover with cloth and let stand one hour. Divide dough into balls, and flatten or pat out as thin as possible. Cook on heated comal (griddle) turning frequently to avoid burning. Brownish spots should appear on each side after about 3 to 4 minutes.

Buffalo Wings

Carne Adovada

The easiest way is to purchase either our Carne Adovada Dinner that comes with Sopaipilla Mix, or our Carne Adovoda Mix which has all the ingredients except the meat and water. However, here is the traditional way with all the ingredients... note that this recipe uses pork steaks instead of cubed pork. Either way is acceptable, and its a great way to prepare chicken. I always use any of the leftover sauce, after it is cooked, as an addition to mashed potatoes or pour it over eggs... its a terrific flavor.

4 pork steaks
4 oz. Los Chileros Chile Caribe
1 teaspoon salt
3 1/2 cups water
2 cloves garlic
1/2 teaspoon Los Chileros Mexican Oregano
1/2 medium onion

Put all ingredients in blender, except pork steaks, blend until smooth. Pour chile mixture over pork and marinate for 12 hours. To cook, place pork steaks and sauce in baking pan and bake at 350º for one hour. Serves 4.

This recipe uses the following products:
Mexican Oregano - .5 oz.
Chile Caribe - 6 oz.

Carne Adovada
This is the easy method. This is great with chicken or beef as well if you don’t want to use the pork. Serve it with the Sopaipillas for dessert and you have a fabulous southwestern meal.

4oz. Los Chileros Carne Adovada Mix
3 1/2 cups of water
24 oz. Pork steak, cubed

Blend water and Carne Adovada mix in blender for 30 seconds. In a casserole dish, cover pork with mixture. Cover and marinate for 12 hours. Then place in oven, uncovered at 350 degrees for one hour. The pork will be soft and tender.

This recipe uses the following products:
Carne Adovada Mix - 4 oz.

Chicken Fajitas

2 oz. Los Chileros Fajita Marinade Mix
12 oz. cold water
24 oz. chicken breasts, cut in thin strips

Mix fajita mix with water, add chicken, making sure the chicken is completely covered. Marinate for three hours. Remove, and grill the chicken with red onions, yellow and green peppers. Serve with guacamole, salsa, sour cream and warm flour tortillas with a little salsa music in the background.

This recipe uses the following products:
Fajita Marinade Mix

Chicos con Frijoles
Chicos are dehydrated sweet immature corn which is picked while still green and tiny; hence the name ‘chicos’, which means little ones. It is steamed while still in the husk and then dried in an horno. Epazote is added to this recipe to reputedly reduce the gas that accompanies a great pot of beans.

1 cup Los Chileros Chicos
4 cups pinto beans
2-1/2 quarts hot water
1/4 lb. salt pork (cubed)
2 teaspoons Los Chileros Epazote (optional)

Wash chicos and beans until clean, put into a large pot with water and soak overnight. Discard water and refill pot. Bring to a boil, reduce to simmer and add salt pork and epazote. Simmer slowly for about 3-4 hours or until beans are tender, stirring occasionally and adding water when needed. Salt to taste. Serves 8.

This recipe uses the following products:
Chicos - Sweet Corn - 5 oz.
Epazote - .5 oz.

Chile Ancho Sauce
This is a wonderfully flavored sauce that won’t burn the tastebuds. You’ll like it so much you will end up keeping it on hand to pour over everything except pancakes.

3 oz. Los Chileros Ancho Powder
4 cups cold water
1 tsp. garlic powder
2 tbsp. vegetable oil
1 tbsp sugar
salt to taste

Dissolve ancho powder in cold water until smooth. Heat oil on medium heat and add chile water, sugar and garlic. Simmer approximately thirty minutes. Salt to taste. Thicken with a little flour if desired. Stir occasionally.

This recipe uses the following products:
Chile Ancho - Powder 2oz.

Chile Colorado Con Carne (Red chile with meat)
If you are in need of a shortcut, try a package of our Santa Fe Chile Seasoning. Great taste and has a recipe on the back for Chuckwagon Chile. 1 Tblspn. shortening 1 lb. cubed beef or pork steak 6 Tblspn. Los Chileros Chile Molido (mild or hot) 1 clove garlic (minced) 2 cups water 1 Tblspn. flour salt to taste Melt shortening, add meat and flour, fry; add garlic, salt and chile molido and blend well. Add water and let simmer for one half hour. Stirring occasionally.

This recipe uses the following products:
New Mexican Red - Powder (Hot) - 4 oz.

Chipotle Beef Tenderloin

4 8oz. Beef tenderloin steaks
2 oz. Los Chileros Chipotle Rub
olive oil

Take a tablespoon of olive oil and rub on the steaks. Generously rub the steaks with Chipotle Rub and grill or broil. Can be used with poultry, fresh fish and pork.
A true taste sensation of Old World Mexico.

This recipe uses the following products:
Chipotle Rub & Mix

Chipotle en Adobo We sell this in a can as well, but here is a way to make it fresh.
12-15 Los Chileros Chipotle Chiles, stemmed and slit lengthwise to remove seeds. 3 cups water 1/2 med. onion sliced 6 tablespoons ketchup 1/2 teaspoon salt 2 cloves garlic diced 1/3 cup apple cider vinegar Simmer all ingredients in a covered pan for one hour, stirring occasionally or until liquid reduces to about a cup. This hot and deliciously smokey flavored sauce can be added to just about anything. For puree: place chiles and sauce in a blender and puree.

This recipe uses the following products:
Chile Chipotle - Whole 3 oz.

Christmas Salsa

2 Tablespoons Los Chileros Christmas Salsa Mix
1 14 _ oz. can Stewed Tomatoes

In New Mexico and other parts of the southwest, Christmas is a term used to denote a mix of red and green chiles. Since nearly everything in New Mexico is covered with chile, in a restaurant, your server will typically ask “Red or Green” - Responding with “Christmas” gives you instant respect and a healthy serving of both the red and the green chile.
Mix 2 tablespoons salsa mix with one 14.5 oz. can of chopped,stewed tomatoes. Bring to a boil and remove from heat. Optionally; combine the chopped, stewed tomatoes and 2 tablespoons of mix and let sit for 30 minutes to let flavors mature. Add more/less mix to suit your taste preference.

This recipe uses the following products:
Christmas Salsa Mix

Green Chile Chicken Burritos

2-6oz. chicken breasts
1 oz. Los Chileros Green Chile Rub
1/2 cup shredded lettuce
1/2 cup shredded cabbage
1/2 cup diced tomatoes
1/2 cup diced onions
1/2 cup monterey jack cheese
1/2 cup diced avocado
4-8 inch flour tortillas

Rub chicken with Green Chile Rub on both sides and bake in oven at 350º for twenty minutes. When cooked, cut chicken in thin strips and lay them in the center of the tortillas and spread all of the other ingredients over and fold in the sides and roll to form a burrito. Top with red or green chile sauce and serve with beans and rice.

This recipe uses the following products:
Green Chile Rub

Green Jalapeno Flour Tortilla Chips

6 10-inch flour tortillas
1/2 cup melted butter
1 teaspoon Los Chileros Green Jalapeno powder

Stir green jalapeno into melted butter, cut tortillas into triangles and place into baking pan and brush with flavored butter. Toast in preheated 350º oven for 20 minutes or until crisp.

This recipe uses the following products:
Green Jalapeno - Powder 2 oz.

Guacamole Dip
Nothing is better than a big dish of Guacamole! Here is a quick recipe, but an even quicker and easier one is to just use a package of our Guacamole Ole! Dip and combine it with some mashed avocados and a squeeze of fresh lime.

2 lg. avocados, mashed
1 sm. onion, chopped fine
2 small cloves garlic, minced
1 med. tomato, chopped
1/2 cup roasted green chile, diced
(If you don't have fresh, use our dried green chile and reconstitute.)
salt to taste

Blend ingredients and salt to taste. Cover and refrigerate until ready to serve. Serve with blue corn tortilla chips.

This recipe uses the following products:
Blue Corn Snack Chips - 3 oz.
Dried Green - Whole .75 oz.
Guacamole Ole Dip

Piñon Brittle
Piñon is a pine nut which was a staple for the Pueblo and Navajo people, but a snack to the Spaniards who came into New Mexico. Here is a different recipe for Brittle, but consider adding the piñon to our Blue Corn Waffle and Pancake Mix for a great nutty taste.

1 cup Los Chileros Roasted Piñon (shelled)
2 cups sugar
1/2 teaspoon salt

Melt sugar over low heat stirring constantly until it becomes a thin syrup. Mix in the piñon and salt, and pour a thin sheet into a large buttered cookie sheet. When candy is cold and hard, break into pieces.

This recipe uses the following products:
Pinon - Roasted w/o Shell - 3 oz.

Posole
Posole is usually always one of the dishes served for New Year's and other winter holidays. In Mexico, where it is spelled pozole, it is typically served with a myriad of garnishes like lettuce, radishes, etc. so each person can customize their bowl.

2 oz. Los Chileros Posole Spice Blend
24 oz. Los Chileros Blue Corn or White Corn Posole
2 lbs. cubed pork
1/2 gal. water

Soak posole overnight, then rinse well. Place posole in pot with water and cook for one hour. Drain posole. Add posole mix and pork to posole. Start over with fresh water. Bring to a boil. Lower heat and cook for about 3 hours or until posole is popped and cooked. Maintain water level. Stir occasionally. Add salt to taste.

This recipe uses the following products:
Blue Corn Posole - 12 oz.
Posole Spice Blend
White Corn Posole - 12 oz.

Posole
Here is the recipe if you don't have our Posole Spice Blend on hand.

24 oz. Los Chileros Blue Corn or White Corn Posole
2 lbs. cubed beef or pork steaks
3 cloves garlic, minced
6 - 8 red Los Chileros New Mexican Chile pods
1/2 teaspoon Los Chileros Mexican Oregano
1 teaspoon salt or more to taste
2 quarts water

Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours, add meat, chile pods, oregano and garlic. Cover and simmer for another hour or until posole is tender. Stirring occasionally. Maintain water level.

This recipe uses the following products:
Blue Corn Posole - 12 oz.
Mexican Oregano - .5 oz.
White Corn Posole - 12 oz.

10 Minute Basic Red Chile Sauce
12-15 Los Chileros red chile pods 1/2 medium sweet onion (optional) 3 cloves garlic 1 teaspoon salt 1 qt. boiling water Remove stems and seeds from chiles and wash thoroughly. Combine in food processor together with onion, garlic and salt. Pour in boiling water and blend until smooth (approximately five minutes).

This recipe uses the following products:
New Mexican Red (Hatch) - Whole

Red Enchilada Sauce
A great use of the New Mexican Red chile...this is a little on the spicy side.

5 cups cold water
2 tblspns. oil
4 oz. Los Chileros Red Enchilada mix

In a medium pan, heat oil on medium high heat until hot. In a separate bowl blend enchilada mix with water until smooth. Add to hot oil and simmer on low for 30 minutes. When ready, you can use this sauce for enchiladas, to pour over burritos or on any of your favorite foods.

This recipe uses the following products:
Red Enchilada Mix - 4 oz.

Red Jalapeño Flour Tortilla Chips 6 10-inch flour tortillas 1/2 cup melted butter 1 teaspoon Los Chileros Red Jalapeño powder Stir red jalapeño into melted butter, cut tortillas into triangles and place into baking pan and brush with flavored butter. Toast in preheated 350º oven for 20 minutes or until crisp.

This recipe uses the following products:
Red Jalapeno - Powder 2 oz.

Salsa de Chile de Arbol
This is a great salsa using the whole chiles. When combined with the toasted tomatillos, you get a wonderful fresh tasting salsa.

8-10 Los Chileros Chiles de Arbol
12-15 tomatillos, remove husks & rinse
3 garlic cloves, peeled
1/2 teaspoon salt
1/2 cup water

In a heavy frying pan or comal, toast tomatillos until slightly charred; (approximately 10 minutes). Set aside. Lower heat and toast chiles de arbol turning them around every few seconds. Be careful, they burn easily. Combine ingredients in a blender and blend to desired consistency. The thicker the better, about 7 seconds. Makes a great table sauce.

This recipe uses the following products:
Chile de Arbol - Whole 2 oz.

Salsa de Chile Ancho

3 Los Chileros Ancho Chiles
2 tomatillos; husks removed
2 garlic cloves, peeled
1/2 small red onion, diced
2 tablespoons oil
1/4 teaspoon salt
3/4 cup water

Remove stems from dried anchos and discard. Rinse chiles and pat dry with paper towel. Heat oil and fry chiles over a medium heat for about 5 minutes, turning frequently to avoid burning. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned. In a blender combine water, tomatillos, garlic and crushed fried chiles. Blend for about 5 seconds. Now combine blended ingredients with onion and serve.

This recipe uses the following products:
Chile Ancho - Whole 2 oz.

Salsa de Chile Cascabel
The cascabel is also called the "jingle-bell" chile because of its shape and noise the seeds make when it is dry. It is one of those peppers that defies the rule about the point of the pepper indicating the heat - the sharper the point, the hotter it is reputed to be.

1/2 lb. roma tomatoes
1/2 teaspoon salt
10 Los Chileros Cascabel chiles
2 garlic cloves, peeled
1/2 cup water

In a skillet blacken tomatoes about 5 minutes. Set aside. Destem chiles, slit them open and divide in half. Toast the chile pieces about 2 seconds on inside. Be careful not to burn them. Combine chile pieces with remaining ingredients, including chile seeds, and blend 7-10 seconds. Salsa should have a rough texture. Enjoy your truly divine table sauce.

This recipe uses the following products:
Chile Cascabel - Whole 3 oz.

Salsa de Chile Guajillo

6 Los Chileros Guajillo chiles
1 lb. tomatillos; remove husks and rinse
2 cloves garlic, peeled
1/4 white onion
1/2 teaspoon salt

Simmer guajillo chiles and tomatillos in water for approximately 10 minutes and transfer with a slotted spoon to blender. Combine with remaining ingredients and blend to desired consistency and serve.

This recipe uses the following products:
Chile Guajillo - Whole 2 oz.

Salsa Pequin
2 cups fresh chopped tomatoes 1/2 cup finely chopped onion 2 tblspn. Los Chileros Chile Pequin 1 tspn. garlic salt Combine all ingredients in a medium size mixing bowl. Marinate at least 15 minutes before serving.

This recipe uses the following products:
Chile Pequin - Crushed 3 oz.

Salsa Picante

1 red onion, diced
1/4 cup garlic wine vinegar
1 tbsp. Los Chileros Chile de Arbol powder
1 cup olive oil
1 cup red wine

Combine all ingredients and chill before serving.

This recipe uses the following products:
Chile de Arbol - Powder 2 oz.

Salsa Roja

2 Tablespoons Los Chileros Salsa Roja Mix
1 14 oz. can Stewed Tomatoes

Mix 2 tablespoons of the Los Chileros Salsa Roja mix with one 14.5 oz. can of chopped stewed tomatoes. Bring to a boil and remove from heat. Optionally; combine the chopped, stewed tomatoes and 2 tablespoons of mix and let sit for 30 minutes to let flavors mature. Add more/less mix to suit taste preference.

This recipe uses the following products:
Salsa Roja Mix

Santa Fe Blue Cornbread

1-1/2 cups Los Chilleros Blue cornmeal
2 teaspoons baking powder
1/4 cup vegetable oil
3 tablespoons sugar
3/4 cup milk
1 egg (beaten)
1 oz. Los Chileros Chile Caribe

Combine blue corn meal, chile caribe, baking powder and sugar. In another bowl mix remaining ingredients and combine with dry mixture until moist. Pour into greased 8" square pan and bake at 350º for 25 to 30 minutes or until lightly browned.

This recipe uses the following products:
Blue Corn Meal - 12 oz.
Chile Caribe - Pepper in a Shaker Jar - 1.66 oz.

Santa Fe Tortillas

1 Pkg. Los Chileros Tortilla Mix

Mix entire contents with approximately 6 ounces warm water, blending slowly to achieve a smooth dry dough. Cover and let stand 10-15 minutes. Divide dough into approximately 8 balls and roll out on lightly floured board to about 6 to 9 inches in diameter. Grill on medium heat about 2 minutes on each side. Makes 8 tortillas.

This recipe uses the following products:
Tortilla Mix - 12 oz.

Sopaipillas
Tandy's mom used to call these "sofa pillows". These delicious puffs of fried bread are usually served with butter and/or honey. The Los Chileros mix makes them easy to prepare.

1 pkg. Los Chileros Sopaipilla Mix

For 6 to 8 people, mix entire contents (12oz.) of package with approximately 6 oz. warm water. Water should be added slowly to achieve a smooth dry dough. Cover and let stand 10 to 15 minutes. Roll out on a lightly floured board, as thin as possible (1/8 inch). Cut into 4 inch squares and fry in HOT vegetable oil until golden brown on both sides, turning once.

NOTE: Temperature of oil is key factor. Test oil with a small cut of dough. Within 4 to 5 seconds dough should sizzle and puff up and be ready to turn.
Serve with honey and enjoy.

This recipe uses the following products:
Sopaipilla Mix- 12 oz.

Southwest Blackened Catfish

2-8oz fillets of catfish
1 pkg. Los Chileros Southwest Blackening Rub
2 celery stalks cut 1/2 inch
1 med onion julienne 1/4 inch
2 carrots cut in small pieces

Generously coat catfish with SW Blackening Rub. Place vegetables in roasting pan and lay coated fish on top of vegetables, bake in oven at 350º for 12 minutes until tender. Also try with poultry, beef or pork. This is a great dish to serve with Yukon or small red mashed potatoes.

This recipe uses the following products:
S.W. Blackening Rub

Tacos

1 lb. ground beef or turkey
2 tblspn. oil
2 oz. Los Chileros Taco & Burrito Mix
1/4 cup onions, diced

In a sauté pan, heat oil on medium heat. When hot, add onions and sauté for 4 minutes, then add ground meat and cook for 5 minutes. Add taco seasoning and one cup water to meat and simmer on low heat until mixture is moist but not watery. You are now ready to make your tacos or burritos. Serve with beans and rice.

This recipe uses the following products:
Taco & Burrito Mix