by David Ruiz on
From the "A New Harvest Season" article in the April 2016 issue.
Jemez Chilaquiles
Serves 4
One of Ruiz’s favorite childhood dishes was chilaquiles, which his grandmother made the California way, with tortilla strips simmered in a poblano/jalapeño green salsa. Pueblo Harvest Cafe sous-chef Burt Wilson, who is Zuni and Navajo, introduced him to the Jemez Pueblo way of making chilaquiles—generously smothering them with red chile sauce and carne adovada. This comfort food brings together New Mexico’s signature flavors. And the secret, Ruiz says, is in the quality and flavor of the red chile sauce. (He uses red chile purée to make the sauce, but here’s a link to red chile sauce recipes that instead use red chile pods or red chile powder: mynm.us/redchilesaucerecipes.)