Here in New Mexico, we love Thanksgiving as much as anyone! But we tend to do a few things differently. Where most of the country is dishing up brown or white gravy, we roll out the red. And for dessert, expect to find a green chile apple pie and some pumpkin empanadas!
Here are a few of our favorite, time-tested New Mex-giving delicacies to add a little spice to your menu this year.
Red Chile Gravy
3 tbsp Olive Oil or Shortening
1/2 cup Chile Powder
2 tbsp flour
2 cups Water
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cumin
1/2 tsp Garlic Salt
- In a medium saucepan or skillet, melt shortening or warm the olive oil over low to medium heat.
- Whisk in the flour and cook until a light brown (approximately 4 minutes) making a roux as a base for the Red Chile Sauce.
- Once the roux has turned a golden brown, over medium heat, whisk in the Red Chile Powder.
- When the roux and chile powder have been blended completely, add water and cook to desired consistency. Add in salt, pepper, cumin, garlic salt, whisk, and serve.
3 cup all-purpose flour
1⁄3 cup white sugar
1 1⁄2 tsp salt
1⁄4 tsp baking powder
1 cup vegetable shortening
1 cup warm water
1 can (15 oz) pumpkin puree
1 cup white sugar
1 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp ground cloves
1 egg, beaten
Prep 40 min Cook 20 min Ready 60 min
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, 1/3 cup sugar, 1 1/2 teaspoons salt, and baking powder. Cut shortening into the flour mixture until it resembles coarse crumbs. Stir in water about 2 tablespoons at a time, just until the dough comes together. Knead a few times in the bowl, then scrape out onto a floured surface. Cut dough in quarters and cut each quarter into thirds to make 12 equal portions. Roll each piece of dough into a ball. Cover with a cloth and allow to rest while preparing the filling.
- Mix pumpkin, 2 eggs, 1 cup sugar, 1 teaspoon salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll out each dough ball into a thin circle about 6 inches across. Spoon about 1/3 cup of filling into the center, fold dough over the filling to make a half-moon shape, and crimp the edges together with a fork. Carefully transfer empanadas to prepared baking sheets. Brush the top of each with beaten egg.
4.Bake for 18-20 minutes or until crusts are shiny and golden brown.