It's the old line about getting better and faster at something when you repeat it. My mother used to make tamales at Christmas and she was so fast. She was like a machine. My cousin Lydia used to make delicious tamales with green chile, fresh corn and cheese. She'd mix all three ingredients in with the masa then form the tamales. I don't remember having those particular kind anywhere but at her house and they were delicious. I'm not fond of the sweet Mexican tamales. I prefer the savory one with either red or green chile and pork.
Monastery of the Angles in Los Angeles
Every year when I make this, people go crazy over it and I'm always asked for the recipe. It's the easiest thing I make during the holidays and is absolutely moist and delicious. Makes a great hostess gift or to take into work or just to give as a gift for any deserving person in your life.
Preheat oven to 350 degrees F.
If desired add chopped walnut halves for decoration on top
In a large bowl mix together flour, sugar, soda, cinnamon, nutmeg, and salt.
combine eggs, oil, water, and pumpkin and mix well.
Stir wet ingredients into the dry ingredients.
Add chopped walnuts.
Turn into three greased 8 X 4-inch loaf pans. I line the pans with foil and use no stick spray too. Comes out perfect.
Top with a few walnut halves.
Bake for one hour or until a wood pick inserted in the center of a loaf comes out clean.
Cool before removing from the pans. If freezing, wrap first in cellophane then put in freezer bags. Taste perfect when defrosted. Will last for months but it's so popular, it goes fast.
That reminds me of the time my mother and I were in Albuquerque for my Tio Jose Dario's funeral back in the 80's. My mother ordered a bowl of green chile stew at La Placita in Old Town. She looked at it, frowned then took a taste. She had them take it away because it was canned green chile.
My Tio Jose Dario was a dead ringer for John Wayne, piecing light blue eyes.... but shorter. He was a real cowboy and loved it when people would mention John Wayne.
I too am of Spanish decent from New Mexico.
Hey, Spanish Rose, have you taught any Texans how to make real green or red chile? I have lot relatives living in The Lone Star State and while they like Tex-Mex......it's not New Mexico cooking. Sopapillas (sopaipillas)? They have to make their own. Natillas? None to be found. Biscochitos? They have to bake them also. In West Texas by Lubbock or Amarillo, New Mexico dishes are more easily found.
I understand perfectly. I stop at Taco Bell for a Crunchy Taco Supreme once in a while and enjoy it but the Mexican restaurants I frequent serve authentic Mexican food. If there are no Mexicans eating there, I turn around and leave. One of my favorite Mexican restaurants in Salem, Or. is actually, first a bakery, but they also serve fabulous tacos de carnitas, tamales, etc. and have a salsa bar with around 10 different salsas, cilantro, cabbage, guacamole, etc. Serve yourself! Salvador's on Silverton Rd. Salem Oregon.
For a burger: In-N-Out coming next year to Oregon. It's about time!!! I'm still pissed that got In-N-Out before Oregon did.
I haven't made them yet but being a native New Mexican, I'm glad it called for New Mexico green chile, the food of the gods. They grow good chile in other parts of the state as well but Hatch is ground zero for chile farms.
I just made a pot of green chile stew from the frozen green chile I brought back from New Mexico last November to Oregon. There I am claiming my burlap bag of fresh green chile at the baggage claim.One chile had just started to turn red and it was sticking out of a small hole. Someone thought I had a body in the bag and actually questioned me. Everyone got a big laugh out of it. Still makes me laugh.
Fresh roasted New Mexico green chile is more aromatic then then the most expensive perfumes in the world.
My family helped found the city of Santa Fe so my Spanish roots run deep in The Land of Enchantment and chile is in my blood. Of course, the Pueblo Indians introduced this fabulous and very healthy food to the early Spaniards and my family still had their freezers stocked with it no matter where they live. I'm in Oregon now.
Basically, I'm an "old school" New Mexico cook. Never cut up green roasted and peeled chile until it has been squished through your fingers to a stringy consistency. My mother used to freak out if she ate at a New Mexico retaurant and they gave her chile that had been cut up into little squares or canned chile, which she could spot blind folded. But of course canned green chile is the alternative. Not much fresh green New Mexico chile in Manhatten or Atlanta, after all.
Wear gloves for really hot chile when peeling and using your hands to squish it then just cut through it a few times for smaller pieces for easier eating.
I will be making this recipe. Maybe next week! Certainly not a classic New Mexico dish but it sound delicious.
I also put green chile in potato and macaroni salads and in stuffed potatoes. In New Mexico one can go to Burger King and have green chile on their burger. When in California, I take my own in a Baggie when I go to In-N-Out Burger.
Keep in mind that the pork is ground after it is cooked.
Being a native of New Mexico with my Spanish roots going back to 1598, I grew up eating both the fried and baked empanadas but prefer those fried...........in lard.