SantaFe.com

• Yield: 6 servings

• 1-1⁄2 pounds boned lamb, cut into 1” cubes
• Flour
• 2 tablespoons lard or oil
• 1⁄2 teaspoon freshly ground pepper
• 3 dried juniper berries, crushed
• 1 medium-sized onion, peeled and chopped
• 21⁄2 cups canned hominy
• 1-1⁄2 tablespoons ground red chile
• 1⁄2 teaspoon salt
• 1 clove garlic, peeled and mashed
• 1 teaspoon Mexican oregano
• 3 green chile peppers, peeled, seeded, and chopped
• 1 pint water

1. Coat lamb lightly with flour.
2. Brown lamb slowly on all sides in oil in a large heavy saucepan. While meat browns, add black pepper and juniper berries.

by Marcia Keegan • Clear Light Publishing

An Indian Taco consists of an appetizing mixture of varying amounts of ground beef, tomatoes, cheese, onions, lettuce and chile served on traditional fry bread. The name of this dish will vary depending on where it was made, from “Hopi Taco,” to “Tewa Taco,” to “Navajo Taco.” But since the recipe is the same, I’ve called it simply “Indian Taco.”

Recipes from Marcia Keegan’s Southwest Indian Cookbook (Clear Light Publishing) at www.clearlightbooks.com/newmexico. For more about Marcia Keegan see www.marciakeegan.com.

by Marcia Keegan • Clear Light Publishing

• Yield: Approx. 6 servings

• 1-1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 6 tablespoons shortening
• 1⁄4 cup water
• Filling: prune, apple, or pumpkin

1. Combine flour, baking powder, and salt. Cut in shortening, blending until dough is the consistency of fine meal. Add water gradually until a stiff dough is formed.
2. Roll out dough on a lightly floured board to a 1⁄2” thickness. Cut dough into rounds of 4” in diameter. Place a heaping tablespoon of fruit filling into the center of each round. Top rounds with remaining cut rounds, pinching ends together.

by Marcia Keegan • Clear Light Publishing

• Yield: 6–8 servings

• 1⁄2 cup raisins
• 1 cup hot water
• 1⁄2 loaf of sliced bread, toasted
• 2 eggs, beaten
• 3⁄4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup milk

1. Soak raisins in hot water.
2. Toast the bread and allow to cool.
3. Add beaten eggs, brown sugar, vanilla extract and cinnamon to raisins.
4. Layer bread, cheese, and raisin mixture in a baking dish or casserole. Add milk.
5. Bake in a preheated 350° oven for 30 minutes or until all the liquid has been absorbed and pudding is firm.

Recipes from Marcia Keegan’s Southwest Indian...

by Marcia Keegan • Clear Light Publishing

• Yield: 4 servings

• 2 pounds boneless stew meat, cubed
• 4 tablespoons ground red chile
• 6 small potatoes, boiled, skinned, and cubed
• Salt to taste

1. In a heavy saucepan put meat and
2. 3 cups of water, bring to a boil, and simmer for about one hour.
3. In a mixing bowl combine potatoes, chile, and 1⁄2 cup water, and then mash to make a smooth paste. Add 1-1⁄2 cups water.
4. Add chile mixture to meat and continue cooking for an additional hour or until meat is tender. Add salt to taste.

Recipes from Marcia Keegan’s Southwest Indian Cookbook (Clear Light Publishing) at

by Marcia Keegan • Clear Light Publishing

• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 pound lard (a must, no substitutes)
• 1-1/2 cups sugar
• 2 teaspoons anise seed
• 2 eggs
• 1/2 cup sweet table wine
• 1/4 cup sugar
• 1 tablespoon cinnamon

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.

Refrigerate dough overnight.

Remove dough from refrigerator and let...

by Lupe Jackson • Governor’s Mansion

• 4 cups dried figs, rinsed & cut in half
• 1 loaf of challa bread cut in 1 inch cubes
• 8 eggs whipped
• 4 cups heavy cream
• 1 cup milk

• 4 cups white sugar
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream

Heat sugar with lemon juice, stirring constantly until golden brown in color.

Pull off heat; slowly add the cream being careful of the bubbling hot sugar. Set aside.

Layer cubed bread & figs in a large buttered casserole dish. Mix eggs, milk & cream and pour over bread and figs; let set for ½ hour. Pour caramel sauce over the top of the bread mixture. Cover with buttered parchment paper

by Marianne Deery • Governor’s Mansion

• 4 egg yolks
• ½ cups sugar
• 2 cups heavy cream
• 1 vanilla bean - opened & scraped
• 1 tablespoon vanilla extract

Place whole scraped vanilla bean in cream. Place on stove over low heat ready to stir with a wooden spoon. While cream is heating, beat egg yolks in a mixing bowl with a wire whip or an electric beater. Gradually add the sugar, beat until light & fluffy. Slowly add heated cream to temper the egg mixture. Mix to incorporate but do not over whip. Place back on stove top over low heat, stir constantly with wooden spoon from the bottom of the sauce pan.

by Marianne Deery • Governor’s Mansion

This recipe for a robust, wintry stew utilizes the rich–and often overlooked–oxtail. The dish cooks slowly for hours without fuss, allowing the marrow to break down, and yielding a meltingly succulent stew. My friend Emma, who’s from England originally, stirs in a can of Heinz baked beans before serving. The beans add a nice texture contrast to the tender meat. Serve this with some small potatoes, steamed to softness and sprinkled with parsley.

• 4 1/2 to 5 pounds meaty oxtails
• Kosher salt and fresh ground pepper
• Flour, for dusting the oxtails
• 5 Tbsp. olive oil

by Jennifer George and Vallentin Vassileff (Illustrator) • localflavor magazine

This is what I was inspired to make after my last trip to the winter market. It’s a dish that uses (almost!) only ingredients from the winter market, and really lets the ingredients shine. The lamb is moist, the arugula pleasantly peppery, the farmhouse chutney adds sweetness and spice, and the fresh bread soaks up all the juices. These little toasts are perfect before a light meal, or made into more substantial sandwiches–a meal unto themselves. You will need:

• A small leg of lamb
• Olive oil
• 1 or 2 cloves garlic
• a pinch of dried oregano
• Crusty baguette

by Jennifer George and Vallentin Vassileff (Illustrator) • localflavor magazine