Santa Fe School of Cooking Recipes

Our friends at the Santa Fe School of Cooking taught us how to cook the ultimate Southwestern Dinner. Here are two great recipes that bring the Southwest to your kitchen.

Smoked Chile-Rubbed Flank Steak with Cascabel Chile Steak Sauce (Serves 4 to 6)

Flank steak or skirt steak are both tasty choices for this recipe.  Flank steak is a little thicker than skirt steak and usually has a little less fat than skirt steak.  Both are very flavorful and good candidates for quick, high-heat grilling. 

• 2 Tablespoons Chipotle en Adobo
• 2 Tablespoons New Mexican red chile powder
• 3 cloves garlic, finely chopped
• 2 Tablespoons olive oil
• Salt
• 1 1/2 pounds beef flank or skirt steak
  

1. Combine chipotle en adobo, chile powder, garlic, olive oil, and salt in a small bowl.  Rub the steak with the spice mixture.  Place in the refrigerator and allow flavours to meld for at least 30 minutes and up to 2 hours.
   
   
2.  Preheat grill to medium-high.  Grill steak approximately 2 minutes on each side to sear the meat; or sear in a frying pan.
   
   
3. Place meat in a stovetop smoker and smoke for about 10 minutes or according to manufacturer’s directions.  After cooking, allow beef to rest in the smoke for 10 minutes with the lid closed, and then remove from the heat.
   
   
4. Thinly slice on the bias, against the grain of the meat.  Sauce below

 Cascabel Chile Steak Sauce (yields: 2 1/2 cups)

• 1/2 cup chopped tomatoes (Pomi brand works well)
• 1/2 cup ketchup
• 1/2 cup yellow onion, coarsely chopped
• 2 Tablespoons grape seed or canola oil
• 1 large garlic clove, chopped
• 3 Cascabel peppers-toasted and seeded
• 2 New Mexican dried red chile peppers-toasted and seeded
• 1/2 cup warm water
• 1/4 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 1/4 cup dark beer
• 2 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon prepared mustard
• 1 teaspoon salt

1. Toast chiles in a hot, dry pan for one minute. Cool and remove seeds and stems. Soak in the 1/2 cup warm water.
   
   
2.  Heat oil in a medium pot and sauté onion for 2 minutes. Add minced garlic and sauté for an additional minute. Add chiles with liquid and all remaining ingredients. Bring to a boil and reduce to a simmer.
   

 Green Chile Macaroni and Cheese (Serves 6)

• 8 ounces macaroni or similar pasta
• 3 Tablespoons butter, divided
• 1/2 cup shallots, finely chopped
• 3 Tablespoons four
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cream
• 1/2 cup whole milk
• 6 ounces mozzarella cheese, grated
• 3 ounces parmesan cheese, grated
• 3 ounces gorgonzola cheese, crumbled
• 1 cup green chile, frozen or freshly roasted, peeled and seeded, diced into 1/2-inch pieces
• 1/2 cup bread crumbs

1. Cook the macaroni according to package directions.Drain and rinse with cold water and set aside.
   
   
2. Preheat oven to 350 degrees.Butter a shallow baking dish that will hold just over 2 quarts.Set aside.
   
   
3. Melt 2 Tablespoons butter in a large saucepan over medium heat.Sauté the shallots in the butter until soft but not brown, about 4 minutes.Add the flour, salt, and pepper to the butter and shallots and stir to combine.Cook the roux approximately 10 minutes, stirring often, until golden brown.
   
   
4. In a measuring cup or small bowl, stir the cream and milk together.Pour into the roux in a steady stream, whisking constantly.Raise the heat to medium-high and continue whisking until the mixture bubbles and begins to thicken.Add all the cheeses and stir to incorporate until thickened and the cheese sauce is smooth.Add the chiles and stir to combine.
   
   
5. Add the cooked pasta to the pan and toss it with the sauce until the pasta is evenly coated.Pour the sauced pasta into the prepared baking dish.
   
   
6. Melt 1 Tablespoon butter in a small skillet over medium heat.Add the bread crumbs and cook for approximately 5 minutes or until crumbs are golden brown.Spoon on top of macaroni and cheese.Heat for 10 minutes in the prepared over before serving, or refrigerate and reheat later for 20 to 30 minutes.