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Abuelita's Macaroni, New Mexico Style

Updated on September 9, 2012

Macaroni with Sour Cream and Chili)

Macarone con Crema e Chile
(Macaroni with Sour Cream and Chili)

If you like sour cream, green chile and jalapenos, I think you'll love this.This is a tasty little side dish that my Abuelita used to make. I gave it a name as she just called it 'Sopa' which was her generic term for most New Mexico Style macaroni dishes. It's one of my favorite snacks. I usually serve it with a salad for lunch, or as a side.

You'll need:
8 oz. Elbow macaroni (or any shape you prefer)
15 oz. Sour cream
3 Jalapeno peppers en escabeche (canned & pickled w/carrots)
3 green chilis, roasted and peeled
1 sm. can whole green chilis (drained)
Salt and pepper to taste.

Note on cooking with chiles: I suggest removing the seeds from all chiles before you add them to your recipes.

Special Utensils/Tools:

Blenders work best, but you can use a hand mixer if you need to. The ingredients need to be blended well.

Cook the macaroni as directed. Drain. Set aside.
Remove stems and seeds from chili's.

In the blender add the sour cream, jalapenos and green chili.
Blend until the chili's and the sour cream are one. The chilis will be mostly a pale shade of color in the sour cream. If you still see chili bits, increase the speed. Taste. If you like more chili, add more and blend again. If you like more cream, add more.

Put the macaroni in a mixing bowl add the sour cream/chili mixture. Stir until well mixed. Serve.

This makes a great side dish for tacos, tostadas, or tamales or can be served alone. Can also be served cold as a salad.


Serves 4.

©2012 Teri Helton


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