Your Home in the Heart of Santa Fe

Our Famous Biscochito Recipe

Del Charro's New Mexican Recipe's

Our Famous Biscochito Recipe
  • 3 or 4 eggs (depending on size)
  • 4 cups flour
  • 1 cup sugar
  • 1 cup lard
  • 1 tbsp. anise seeds
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • cinnamon & sugar mixture for coating

Combine eggs, sugar, vanilla and lard. Mix ingredients thoroughly. After eggs, sugar, lard and vanilla are mixed thoroughly, add baking powder and flour. Mix in anise seeds (crushed to bring out the flavor). Mix into a dough; it should be the consistency of pie crust dough.

Roll out dough thick or thin (however you prefer). Cut cookies and dip in a mixture of cinnamon and sugar before baking.

Bake at 350 for 12 to 15 minutes. Makes eight to ten dozen.

Biscochito Facts

Biscochito (or bizcochito) is a crispy butter cookie flavored with anise and cinnamon.

It was developed, by residents of New Mexico, over the centuries from the first Spanish colonists of New Mexico. The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).

It is usually eaten with morning coffee or milk, after lunch in the early afternoon, or dinner late at night. The cookie is seldom known outside its various territories.

In 1989, the state of New Mexico adopted the biscochito as its official state cookie. This act made New Mexico the first state to have an official cookie. It was chosen to help maintain traditional home-baked cookery.

 

Green Chile Chicken Chowder

Green Chile Chicken Chowder
  • 1 oz vegetable oil
  • 1 white onion, medium chopped
  • 2 garlic cloves, minced
  • 5 chicken breast, skinless, grilled and diced
  • 1.5 lb of chopped roasted green chile, mild
  • 2 quarts half and half
  • 1 lb potatoes, peeled and diced
  • 1 lb corn kernels
  • 6 oz red bell peppers, seeded and chopped
  • 2 oz chicken base
  • ¼ teaspoon white pepper
  • 3 oz corn starch

Heat oil in 12 quarts stock pot, sauté onions until golden add the garlic and sauté for 1 minute.

Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat.

Add chicken breast, green chile, corn kernels and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender.

In a small bowl make a slurry with the corn starch and ½ cup water.

Bring to a boil and whisk the slurry into the pot until the soup is slightly thick.

Adjust seasoning with salt.

Notes: It will stick if heat is to high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice.

Makes 3.5 quarts

View this recipe on DelCharro.com

Red and Green Chile Posole

Red and Green Chile Posole
  • 3 lbs. Pork, Diced
  • 1.5 lbs. Posole/Hominy
  • 2 Cups Red Chile Puree
  • 1.5 Cups Green Chile, Chopped
  • 2 Ounces Vegetable Base
  • 4 Ounces Pork Base
  • 2 Tablespoons Vegetable Oil
  • 1 Medium Onion, Chopped
  • 3 Medium Garlic Cloves, Coarsely Chopped
  • ¼ Teaspoon Ground Cumin
  • ½ Teaspoon Oregano Leaves, Dry
  • ½ Teaspoon White Pepper, Ground
  • 1 Teaspoon Parsley, Chopped

Heat oil in a 10 quarts stockpot over medium heat; add onion and sauté until tender add garlic and sauté for 30 seconds.

Add posole, diced pork, red chile puree, pork base, vegetable base and 12 cups of water. Cook over medium heat until the posole kernels swell and burst open for about 1 ½ hours. Remove excess grease.

Add green chile, oregano, parsley, white pepper and cumin; simmer for 15 to 20 minutes.

Garnish with fresh chopped cilantro

Servings 6 to 8

View this recipe on DelCharro.com

Green Chile Facts

Green chile was introduced to native New Mexicans sometime between the late 1500’s to early 1600’s.Due to the dry climate of the area, these chiles took well to the environment, and have been a staple in New Mexican food ever since.Always growing in popularity, the most famous green chile is grown in Hatch, NM, about 4 hours south of Santa Fe.Hatch green chile has started appearing in several restaurant chains across the country, and small farming communities have even been accused of changing their name to Hatch in order to piggyback on the name’s popularity.

In the case of this dish, the green chile pre-dates the corn chowder that we are blending it with.Original documentation of corn chowder being used in the United States did not occur until early 1900.Despite this fact, it is believed that Pueblo Indians were using the chile to spice up corn-based meals long before this time.

Green Chile contains a highly compatible flavor that pairs well with several types of dishes.Some of the more popular include green chile stew, green chile corn chowder, green chile rellenos, and even green chile hamburgers.

Don’t be surprised if you get hooked on this chile flavor during your visit.One of the most common laments of ex-New Mexican’s is their inability to get their hands on green chile.Thanks to advancements in technology, most of the states large distributors offer shipping to both international and domestic destinations.So order a bowl of our chowder, but only if you’re ready to start ordering green chile from the comfort of your home.

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