Left Newark Airport on a Friday morning.  We
connected in DFW for a one hour flight to Santa Fe, New Mexico.  Vacation has started!  We touched down around
2:30pm NM time and went through a hassle getting our rental car. Finally, after a 1 hour or more disaster at the
Hertz office in Santa Fe we were on our way to the hotel..the sprawling Buffalo Thunder Hilton Resort and Casino
24 minutes north of Santa Fe.  The sky was colorful and ominous...large grey marshmallows punctuated the rainbow
hued vista and suddenly there was thunder...and rain..and lightning.  I'm thinking this is why the resort is name
Buffalo Thunder...duh..   We check in, the Executive chef is serving samples in the lobby with his staff....ice cold
lemonade offered to thirsty guests...this is the way to start one's vacation.  But let's fast forward to MY reason for
a vacation...to see and experience something new..ie: food, regional delights that I cannot usually get at home,
things that are made in an area that makes it special...in this case, New Mexican Cuisine. I've been blogging
about it and making posts on Facebook as well.   Before I get into any trouble. the main reason for my vaca is to
spend time with the family and to take a break from trading and working...the by-product of this time off is ex-
periencing all the foods and places the world has to offer...
     So I started writing this blog on Thus. night, it is now Sunday...night...almost Mad Men time...but we had lots
going on this weekend...we combined the girls' birthdays and it somehow became a three day affair...good times..
and time to get back to this blogpost..  The dishes from the weekend are cleaned and put away, i'm gnawing on
a Cherry Starburst. and back to the keyboard. One of the tasty treats we had on the vacation were the
different types of taquitos, always under a blanket of New Mexican green chile sauce...it's like the ketchup, salsa,
and mustard of New Mexico.  It finds its' way onto everything.  And rightly so..unlike the over salted and too hot
green chile sauces I have encountered in most the Pseudo-Mexican restaurants in my neck of the woods, this
sauce was different.  I glazed over lots of recipes for it..always the same basic ingredients, and a fairly simple
process.    The taquitos fillings are quite varied and range in flavor and consistency from bland and baby-food
like to bold and chunky.  We had one in particular that was tasty, more because of the crunch of the tortilla and
green chile sauce, less because of the chicken and cheese filling.  I set out to make (shameless referece to
Tyler Florences' Ultimate TV show moniker) the ultimate filling for a chicken and cheese taquito.  Here's my
journey:
Let's start with the filling...roast 2 bone in chicken breasts that are well seasoned with garlic, oregano, cumin,
salt, red chile, and pepper.  When they are done, let them cool, discard the skin and bones, and shred the meat
into strips.  Reserve.  In a skillet, heat 1 tbs. of  oil, and saute' 2 cubanelle peppers, cut into strips, and 1 onion,
sliced.  Let this cook for about 10 minutes, adding salt, and about 1/2 tsp. of oregano.  Now, add the chicken
and a squeeze of lime. Add 1 sliced garlic clove and let this cook for 5 minutes.  Add 1 tsb. of flour and keep
stiring for 4 minutes..


The flour is necessary to bind the filling so it stays in the taquitos when frying..now add 3 tsps. of sour cream and
blend well, the mixture should thicken..add 3 tbs. of milk, and let this cook till the liquid evaporates.  Now add
1/8 cup shredded jack or white cheddar cheese.  Let this turn into a homogeneous mixture and remove it from the
heat.  Check for seasonings, this should be a mildly flavored mixture with no one flavor dominating.  It's the
essence of this dish I think. 
Now add 1 tsp. of red chile powder..let this
cool.. Refer back to my blog post on green chile sauce (http://blog.afoodobsession.com/2010/08/02/bitten-by-the-green-chile-sauce-of-santa-fe.aspx  )
have this ready for finishing up this dish..it's part of the New Mexican Magic!!
LET'S GET READY TO ROLL TAQUITOS
This recipe makes 8-10 taquitos.  I used the white corn ones, make sure they are fresh, and lightly steam them in a
microwave for a few seconds so they are soft and pliable.  Arrange them on a work space...and add 2 tbs. of the filling
to one side. Then roll them up...seam side down.  When finished, refrigerate for 15minutes. 

Get out your heaviest iron skillet and add 1 1/2 inches of corn, canola, or vegetable oil.  Place on high
heat for 4 minutes, then to medium. Tear a small piece of an unfilled tortilla off, and gently place it
in the hot oil.  If it sizzles up immediately, you're oil is ready.  If not, wait another few minutes and
try it again..important piece of the puzzle here..if the oil is not hot, it will steam the taquito and make
it very greasy.  Place four taquitos in at a time, seam side down. Let them fry for 4 minutes, turn
one over, if it is golden brown and crisp, turn them all over and give them 4 minutes on that side.
Remove with tongs and slotted spatula to drain on brown paper bags or on paper towels.



When all done you are ready to plate and eat.  Serve with the warmed green chile sauce over the top...a cooling salad
on the side with some Pinto beans simmered with onion, green pepper (ok...maybe some NewMexican green chiles)
garlic, olive oil, cumin , and salt.  Delicious...
  Are you able to smell the filling?  The chile
sauce?  the beans?  the corny fried goodness of the taquitos shells?    This type of cooking will lower your going
out for Mexican food bill each month...you will get hooked...OBSESSED if you will to try a little of this, a little less of
that in these recipes...just don't over do anything, especially the heat factor...a squirt of Chimayo Hot Sauce on this
would not be a bad idea...a squirt I said...


You can present this hot looking plate of food at your next dinner party...some Margaritas or Watermelon
and Tequila Slushees...spiked with some chile powder...chocolate brownies dusted with red chile...
o yes...you will be the envy of your friends with some different ideas...
   Hasta Manana...time for Mad Men...