sorry for the typo. I'm watching a movie, talking to my sister and fielding cats on my lap. sorry for the mistake.

and yet, another typo!! pardon me

No apology necessary, I just wanted you to have the right spelling so you could dream a little better!

And for the record...red or green?? Me --always green. =:)

Debi

I like mine green, too. Unless its a beef enchilada and love Tomasita's red. yummmmmmmm! (I have 2 quarts each I brought home from our trip a few weeks ago -- couldn't pick one over the other!!)

Sheila

We have a mixed marriage:
DH --> red! X(
Especially from "Garcia's" Original on Mountain and 4th.

But for the BEST tortillas -- Frontier can't be beat!

Am drooling here.... :-!
Debi

BeachGirl, it's called the Railyard Restaurant and Saloon, 530 S. Guadalupe St. You might be able to find a review at http://sfreporter.com.

And it's usually green for me, unless I'm having posole or something like that. :-)

Lee Ann

Rachael Ray just had a $40-a-Day episode on Santa Fe on the Food Network. Maybe you can view the highlights at foodtv.com.

Thanks for the name of the restaurant.

Count me in for the red. Red chile at El Shed, I crave it like no other food.

annieladd

I'm green. Love it on anything at Tomasita's, Maria's and The Shed. And at the Range Cafe in Bernalillo.

Elendipickle: thanks for the website. It has a lot of info -- passing it on to my Santa Fe-loving friends.

You all were killing me talking about green this and green that, soooo, I made green chile chicken enchiladas! Hot! woooo. How they can continue to get hot in the freezer, I don't know.

I don't know if any of you are from Santa Fe but has the service really really improved at Santa Cafe to have been chosen Restaurant of the Year? Just curious.

Sheila

We eat at Santacafe every year. And, we've always had great service and wonderful food. Funny, some folks think the service at Geronimo's is haughty, but we been treated there as well. I guess it's just a hit and miss kind of thing. annieladd

I just made crockpot enchiladas with red the other day. :-)

Another website with information on Albuquerque, Santa Fe, and Taos is http://www.localflavormagazine.com.

Lee Ann

ElendiPickle, Crockpot enchiladas? I know it's coughcoughnottravelrelatedcoughcough, but is there any chance you'd share that recipe?

Elendipickle:
coughcoughnottravelrelatedcoughcough - PLEASE share that recipe. (there's an echo in the room.) I have the chile recipe book from the New Mexican from 1974 and I don't see that one. See some really different ones, but no crock pot.

I'm in a deprived land. Please assist! :)

All this coughing reminds of a high-school physical. ;-) Thanks for a great thread everyone. Lots of good info here.

I'll be happy to share my recipe! It's kind of a throw-together thing, and you can vary it however you like. Now, let me think about what I usually put in... ;-)

Crockpot Enchiladas

1 lb. ground beef
12 corn tortillas
8 oz. tomato sauce
14 oz. diced canned tomatoes
1-2 t. cumin
1 peeled and chopped onion
2 c. cooked beans
2 cloves minced garlic
2 T (at least) New Mexico chile powder
2 c. grated Cheddar cheese

Fancier version: brown and drain the ground beef; add everything except the tortillas and cheese and stir together well. You can simmer it for five minutes or so if you like.

Spray your crockpot with nonstick cooking spray. Put about 1/2 cup of the beef mixture in the crockpot and spread it around a bit.

Put down a layer of tortillas; I just overlap two or three. Add more beef mixture and sprinkle on some cheese. Repeat these steps until you've used everything, finishing with cheese.

Cook on low for 5-6 hours. You may need to add a bit of water if it looks dry; the tortillas will absorb some of the liquid.

Not-Fancy-but-Quick Version: Spray the crock. Brown and drain the beef. Tear the tortillas into quarters. Throw everything into the crock, stir until well mixed, then cook on low for 5-6 hours. It looks mushier but still tastes good. :-)

I also make a chicken variation with diced chicken, 2 c. yogurt, about 1/2 c. milk, and peeled, diced green chile. The other proportions are all about the same.

Enjoy!

Lee Ann

Lee Ann, Thanks for sharing. I know what we're having for dinner tonight! The chicken and yogurt variation looks great too. If you happen to check back on this thread, how much green chile do you add to the chicken version?

Again, thanks!

Thanks, Lee Ann. Sounds delicious!

Obxgirl, I usually use five or six chiles, so about 3/4 - 1 c. of chile depending on the size of the chiles.

Lee Ann

ttt