New Mexican Green Chili And Tuna Salad Food

NEW MEXICO CHILE VERDE (GREEN CHILI)

Steps:

• Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
• Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
• Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
• Take 2 forks and break the pork up even more. Salt and pepper to taste.

GREEN CHILE NEW MEXICAN STYLE

Steps:

• Heat oil and add onion. Cook about 5 minutes and add garlic.
• Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
• Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
• Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
• If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

SCARLETT'S TUNA SALAD

Steps:

• In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
• In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
• Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

NEW WIFE TUNA SALAD

Steps:

• Combine tuna, eggs, onion, and celery in a large bowl.
• In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

GREEN CHILI TUNA GRILL SANDWICH/PANINI

Steps:

• Combine first five ingredients adn spread on four slices bread. Assemble sandwiches.
• Spread butter on outer surfaces and grill until golden.

MEXICAN TUNA SALAD

Steps:

• Place tuna in a medium bowl and break into large pieces with a fork.
• Add tomatoes, onion, cilantro, lime juice, peppers, and salt.
• Stir to mix.
• Cover and refrigerate 30 minutes or up to 6 hours.
• Line plates with lettuce leaves and top with tuna salad.
• Serve with chips.

GRANDS TUNA AND GREEN CHILE MELT

Steps:

• Heat oven to 350°F Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
• In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
• Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
• Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

MEXICAN TUNA & BEAN SALAD

Steps:

• Toast the pitta breads. Once cool, tear into large pieces. Mix together the beans, avocado, tomatoes, spring onions and chilli. Flake the tuna on top of the salad, pour over the salad dressing, then add the crisp pieces of pitta. Mix gently and serve straight away.

NEW MEXICAN GREEN CHILI AND TUNA SALAD

Steps:

• Break up the tuna in a large bowl. Add the mayonnaise and horseradish, mix well. Add the rest of the ingredients.