Tray of Calabacitas

Make your own burritos with a delicious pan of meat, served with flour tortillas. Serves 10-12

Hatch Green Chile Pork, Adovada Pork or Chile Colorado Pan

Coca – Cola products

Sopapillas

Cinnamon sugar, whipped cream, caramel, chocolate

Churros ' n ' Sundae

Nutella dipped taco shell, vanilla ice cream, peanuts, whipped cream, chocolate caramel, powdered sugar

Chaco – Taco

Tamale

Chips & Salsas

Choice of meat: steak, chicken, or shrimp

Steak & Eggs

New Mexican traditional burrito with two eggs, choice of meat, and two chile sides

Huevos Rancheros

Two eggs, bacon, cinnamon sugar, and honey

Breakfast Sopapillas

Two homemade biscuits with homestyle green chile sausage gravy and two eggs

Biscuits & Green Chile Gravy

Churros served with whipped cream and chocolate sauce

Churros 'n' Sundae

Mashed Potatoes

Rice

Black Beans

Pinto Beans

Stacked Nachos

Wrap with choice of meat, side of rice, and two biscuits

Chile Cheese Wrap

New Mexican Traditional Burrito

fresh greens corn cheese black beans tomatoes green chiles

Southwest Chopped Salad

Green Chile Pork

New Mexican style: Served marinated with both red and green chile sauce

Carne Adovada

Wash and chop the zucchini and yellow squash into bite-sized pieces. Dice the red bell pepper and onion. If using, dice the jalapeño, removing seeds for less heat.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and onions, sautéing until they become translucent, about 3-4 minutes.

Sauté the Aromatics

Add the chopped zucchini, yellow squash, corn, red bell pepper, and jalapeño to the skillet. Stir well to combine and cook for 7-10 minutes, until the vegetables are tender.

Cook the Vegetables

Sprinkle in the cumin, chili powder, salt, and black pepper. Stir well to ensure all vegetables are coated with the spices.

Add Seasonings

Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the tomatoes to soften and mix with the other vegetables.

Add Tomatoes

Preheat the oven to 350°F (175°C). Transfer the vegetable mixture to a greased baking dish.

Transfer to Baking Dish

Sprinkle the shredded cheddar cheese and crumbled queso fresco evenly over the top of the vegetable mixture.

Add Cheese

Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.

Garnish and Serve

Zucchini

Yellow Squash

Corn (fresh or frozen)

Red Bell Pepper

Onion

Tomatoes (diced)

Garlic (minced)

Jalapeño (diced, optional)

Olive Oil

Cumin

Chili Powder

Salt

Black Pepper

Cheddar Cheese (shredded)

Queso Fresco (crumbled)

Fresh Cilantro (chopped)

Lime (wedges)

Trim excess fat from the pork shoulder and cut into 1- to 1.5-inch cubes. Pat the pieces dry with paper towels.

Prepare pork

In a large bowl, toss the pork cubes with 2 tablespoons kosher salt and 2 teaspoons black pepper until evenly coated. Let sit 15–30 minutes at room temperature while you prepare the sauce (or refrigerate up to 2 hours).

Season

Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Add 1 cup vegetable oil or lard and heat until shimmering but not smoking. Working in batches to avoid overcrowding, sear pork cubes in a single layer until well browned on all sides, about 6–8 minutes per batch. Transfer seared pork to a plate and set aside. Leave browned fond in the pan.

Sear in batches

If pan is dry, add ½ cup of the water or broth to the pan and scrape up browned bits with a wooden spoon. Return all seared pork to the pan after sauce is ready to be added.

Deglaze

Heat a skillet over medium heat. Toast dried guajillo and ancho chiles (6 guajillo, 4 ancho) lightly for 20–30 seconds per side until fragrant but not burned. Remove stems and seeds. Place toasted chiles in a bowl and cover with 2 cups of very hot water. Let soak 15–20 minutes until softened. Reserve soaking liquid.

Prep dried chiles (for Colorado depth and Adovada base)

If using fresh Hatch chiles, roast on a gas burner, broiler, or hot skillet until blistered and blackened. Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel, remove seeds if desired, and coarsely chop to make about 4 cups. (You can substitute canned roasted green chiles if needed.)

Roast and peel Hatch chiles

In the same Dutch oven or a separate skillet, add 1–2 tablespoons oil if needed and sauté the roughly chopped onions until translucent and beginning to brown, about 6–8 minutes. Add smashed garlic cloves and cook 1–2 minutes more until fragrant.

Cook aromatics

In a blender, combine the soaked guajillo/ancho chiles (drained but reserve some soaking liquid), the chopped roasted Hatch chiles, sautéed onions and garlic, 3 tablespoons tomato paste, 4 tablespoons apple cider vinegar, 2 teaspoons ground cumin, 2 teaspoons oregano, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 2 tablespoons brown sugar, 2 teaspoons salt, and 1 teaspoon black pepper. Add ½–1 cup of the reserved chile soaking liquid or water to help blend. Purée until very smooth, adding additional soaking liquid a tablespoon at a time to reach a thick but pourable sauce consistency.

Blend sauce

Taste the sauce and adjust seasoning: more salt, a splash more vinegar for brightness, or more sugar to balance acidity. If you want it spicier, finely mince 1–2 fresh jalapeños or add a pinch of cayenne and purée again.

Taste and adjust

Return the blended sauce to the pan with the reserved fond. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, 10–12 minutes to deepen flavor and remove raw tomato/chile edge.

Cook sauce

Add the seared pork cubes to the simmering sauce in the Dutch oven. Pour in the remaining 3½–4 cups water or low-sodium chicken broth to nearly cover the meat (use less if you like a thicker final pan). Stir to combine, scraping any browned bits from the pot into the sauce.

Combine pork and sauce

Bring the pot to a gentle simmer, then reduce heat to low. Cover and braise on the stovetop over low heat or in a preheated 325°F (160°C) oven for 1.75–2.25 hours, or until the pork is fork-tender and the sauce has thickened. Check once halfway through and skim any foam or excess oil from the surface.

Braise

When the pork is very tender, remove from heat. For a shredded texture (traditional adovada style), transfer pork pieces to a cutting board and use two forks to shred, then return to the sauce and simmer 5–10 minutes so shredded meat soaks up flavor. For chunky chile colorado style, leave the pieces whole or cut larger chunks as desired and simmer briefly to meld flavors.

Shred or keep chunky

If the sauce is too thin, simmer uncovered for 8–12 minutes to reduce. If too thick, add up to ½ cup water or broth. Taste and adjust salt, sugar, or vinegar as needed.

Adjust consistency and seasoning

Warm tortillas on a dry skillet, in a hot oven wrapped in foil, or briefly brushed with a little oil in a skillet until pliable and lightly browned. Keep wrapped in a towel or foil to stay warm.

Warm tortillas

Lay a warmed flour tortilla flat. Spoon ⅓ to ½ cup of the pork and sauce into the center (adjust to preference). Sprinkle with shredded cheese so it melts a bit from the warm meat. Add diced onion, chopped cilantro, a squeeze of lime, and pickled jalapeños or salsa if desired. Fold into burritos or serve as build-your-own with the pan on the table.

Assemble burritos

Serve immediately with extra lime wedges, hot sauce, and additional chopped cilantro and diced onion on the side. Leftovers keep well refrigerated up to 4 days and can be reheated gently on the stovetop or in an oven.

Serve

boneless pork shoulder (trimmed and cut into 1- to 1.5-inch cubes)

kosher salt

black pepper

vegetable oil or lard (for searing)

water or low-sodium chicken broth (for braising)

roasted, peeled, and chopped Hatch green chiles (mild to medium)

dried New Mexico or guajillo chiles (stemmed, seeded)

dried ancho chiles (stemmed, seeded) - for Colorado depth

garlic cloves

yellow onion (medium, roughly chopped)

tomato paste

apple cider vinegar

ground cumin

dried oregano (preferably Mexican oregano)

smoked paprika

ground coriander

light brown sugar or piloncillo (optional, balances acidity)

salt (for sauce, adjust to taste)

black pepper (for sauce)

all-purpose flour tortillas (6-8 inch)

vegetable oil (for warming tortillas, optional)

shredded Monterey Jack or cheddar cheese

diced white onion

fresh cilantro (chopped)

lime wedges

pickled jalapeños or salsa roja (optional)

Place all Coca-Cola products in the refrigerator for at least 2 hours before serving to ensure they are nice and cold.

Chill the Beverages

Take glasses and fill them with ice cubes if desired. This will help keep the beverages chilled while drinking.

Prepare Serving Glasses

Once chilled, remove the beverages from the refrigerator and pour each type into the prepared glasses. You can serve them separately or mix them for a fun tasting experience.

Serve the Beverages

If desired, add a slice of lemon or lime to each glass for a refreshing twist.

Garnish (optional)

Coca-Cola

Coca-Cola Zero Sugar

Diet Coca-Cola

Sprite

Fanta

Coca-Cola Cherry

Coca-Cola Vanilla

In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk together until well combined.

Mix Dry Ingredients

Add the lard or shortening into the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Lard

Pour in the warm water and mix until the dough comes together. It should be soft but not sticky.

Add Water

Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until smooth.

Knead the Dough

Cover the dough with a clean kitchen towel and let it rest for about 20 minutes.

Rest the Dough

In a deep frying pan or pot, heat the oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

After the dough has rested, divide it into four equal pieces. Roll each piece out on a lightly floured surface into a circle about 1/8 inch thick.

Roll Out the Dough

Carefully place one piece of dough into the hot oil. Fry until it puffs up and turns golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.

Cut and Fry

Repeat the frying process with the remaining pieces of dough.

Repeat

Serve the sopapillas warm, drizzled with honey, sprinkled with cinnamon sugar, or topped with vanilla ice cream as desired.

all-purpose flour

baking powder

salt

sugar

lard or shortening

warm water

oil for frying

honey

cinnamon sugar

vanilla ice cream

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until a dough forms.

Prepare the Dough

Allow the dough to cool for a few minutes, then mix in the eggs one at a time until fully incorporated. The dough should be smooth and slightly sticky.

Add Eggs

In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe long strips of dough directly into the hot oil, cutting them to your desired length with scissors.

Pipe Churros

Fry churros for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.

Fry Churros

In a shallow dish, combine 1 cup of granulated sugar and cinnamon. Roll the hot churros in the cinnamon sugar mixture to coat.

Coat with Cinnamon Sugar

In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip until soft peaks form.

Whip the Cream

In a serving dish, place a few churros, add a generous dollop of whipped cream on top, and drizzle with caramel and chocolate sauce.

Tray Of Calabacitas

Hatch Green Chile Pork, Adovada Pork Or Chile Colorado Pan

Coca – Cola Products