Blue Corn Soup, written by Caroline Stutson
Chris Ramirez from KOB-TV 4, reads a book to Albuquerque students as part of the Chamber's 'ABQ Reads To You' program; a partnership with Albuquerque Public Schools. This book is about Abuelita, a mouse, that is cooking sopa on a winter day. Her animal friends figure out a way to each contribute something to the cooking of the soup so that in the end, they can all share.
Authentic Chicos Recipe: A Delicious Recipe for Roasted Sweet Corn Kernels: By Letitia Montoya
Chicos are a type of dried corn that are traditionally made by soaking whole corn kernels in a lye solution and then drying them in the sun or in a dehydrator. They are a traditional food in the Southwest United States and Northern New Mexico, where they have been enjoyed by Native American tribes for centuries. Chicos are a type of hominy, which is corn that has been treated with an alkali solution to soften the kernels and remove the hull and germ.
They have a chewy texture and a slightly sweet, nutty flavor. Chicos are often considered a slow food, meaning they are made using traditional methods and take time to prepare or your pressure cooker. They are a staple of New Mexican cuisine and are often used in pinto beans, soups, stews, and other dishes. Chicos are a delicious and nutritious food that is enjoyed by people all over the world.
This recipe will transport your taste buds to the heart of the Southwest. So, gather your ingredients and get ready to enjoy a true taste of the Southwest with Authentic Chicos.
Chicos Recipe:
Ingredients:
• 1 pound fresh or frozen chicos depends what you our cooking
• 4 cups of water
• 2 tablespoons of salt
• 2 teaspoons of baking soda optional
Instructions:
1. If using fresh chicos, remove the husks and rinse them. If using frozen, thaw them first.
2. In a large pot, bring the water, salt, and baking soda to a boil.
3. Add the chicos to the pot and reduce heat to low.
4. Simmer the chicos for 2 to 3 hours, or until they are tender.
5. Serve hot with your favorite toppings or in your pinto beans, soup or stew.
Enjoy your delicious and authentic Chicos!
@tishsdishs
Dried corn: Chicos are a type of dried corn that is typically made by soaking whole corn kernels in a lye solution and then drying them in the sun or in a dehydrator.
Traditional: Chicos are a traditional food in the Southwest United States and Northern Mexico, where they have been enjoyed for centuries.
Native American: Chicos were originally made by Native American tribes in the Southwest United States, who used them as a staple food in their diets.
Slow food: Chicos are often considered a slow food, meaning they are made using traditional methods and take time to prepare.
Hominy: Chicos are a type of hominy, which is corn that has been treated with an alkali solution to soften the kernels and remove the hull and germ.
Southwest: Chicos are often associated with the Southwest region of the United States, which is known for its warm climate and diverse cultural influences.
New Mexican cuisine: Chicos are a staple of New Mexican cuisine, which is a type of cuisine that is characterized by its use of spices, herbs, and ingredients such as corn, beans, and chile peppers.
Enjoy your delicious and authentic Chicos!
Chicos are usually used in pinto beans known as frijoles recipe video
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Enjoy your delicious and authentic Chicos!
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The Easiest Green Chili Chicken Soup
Hey everyone!
This soup is so easy and it's really the perfect weeknight meal. It's easy to customize and you can make your own chicken instead of using everything canned if you want.
With chicken, diced tomatoes green chilis, salsa verde, white beans and more, this is the best and easiest green chili chicken soup and is the perfect quick dinner for your family.
This soup is the perfect solution if you're craving a cozy, delicious meal, but don't have a lot of time to spend in the kitchen.
You can find the printable recipe link below plus there will be a way to convert it to metric measurements and also answers to FAQs at that link as well.
Happy baking,
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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White KitchenAid Mixer Bowl (similar to the one I use):
Another White KitchenAid Mixer Bowl (similar to the one I use):
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Muffin pans:
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I either film my vidoes with an iphone, and ipad, or with my Canon 70D. All food photography is taken with my Canon 70D and the lenses below.
Canon 70D (There's also a newer model as well.)
Canon 50 mm lens
Sigma 18-200mm lens for Canon:
Kate Backdrops are fun and inexpensive, they can be purchased through Amazon.
Ink & Elm are wonderful food photography bases and can be found on Etsy.
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Corn Fritters Recipe ทอดมันข้าวโพด - Hot Thai Kitchen
The perfect party appetizer! These vegan corn fritters are boosted with coconut and jalapenos. They're crisp, delicious, addictive AND the batter can be made up to 2 days in advance! They are best eaten when freshly fried, so if you can't eat them all at once, just fry up what you can finish, keep the rest of the batter in the fridge and you can fry it up again later.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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NEW MEXICAN SPOON BREAD: Easy Recipe for Moist Cornbread made with Hatch Green Chile and Cheese
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it spoon bread because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
New Mexican Spoon Bread
1 can creamed corn
3/4 cup milk
1/3 cup melted butter or shortening
2 eggs, lightly beaten
1 cup cornmeal
1/2 tsp. baking soda
1/2 cup chopped Hatch green chile
1 1/2 cup shredded cheddar cheese
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
Preheat oven to 350º
Mix all the moist ingredients together in large bowl, in order given. In a separate bowl, mix together dry ingredients. Pour dry ingredients into moist ingredients and mix well to form the batter. Grease baking dish and pour just enough of this batter to form a layer across the bottom of the dish. Place chile on top, forming a layer across the batter. Layer 1 cup of cheese on top of chile, reserving half a cup of cheese for later. Spoon in remaining batter, covering all the chile and cheese. Sprinkle remaining cheese on top and bake in oven for 30 to 40 minutes, until golden.
Let sit for 5-10 minutes before cutting, and serve while still warm.
Thanks so much for checking out this video. I hope you like New Mexican Spoon Bread as much as I do. Be sure to Subscribe, if you haven't already, and leave me a comment. I post one new recipe every week, so let me know what sorts of recipes you'd like to see. You can also follow me on Instagram at and on Facebook at