Del Charro Menu

Made in house with grass fed beef

Fresh ground beef with chipotle BBQ sauce, smoked bacon, NM autumn-roasted green chile, and gorgonzola cheese with house-made green chile relish

Fresh ground beef straight from a local ranch in NM, local cheddar cheese and green chile

Served with a bourbon glazed and charred onion

Served with salsa fresca, avocado and sun-dried tomato aioli

Grilled chicken, cheese, olives, pico de gallo, pepperoncini and avocado on a bed of mixed greens with house-made lemon thyme or ranch dressing

Two blue corn rolled enchiladas filled with grilled chicken breast topped with green chile sauce, melted cheddar/jack, refried beans & Spanish rice

6 oz. grilled chicken breast with house BBQ sauce

served open faced on rye bread with wasabi mayo and green chile ginger relish

Grilled chicken, crisp romaine tossed in house-made caesar dressing and parmesan

Smoked turkey rolled in a flour tortilla with bacon, lettuce, tomato, NM green chile, guacamole and cheese

Grilled salmon rolled in a flour tortilla, black beans, fresh greens, cucumber relish, red pepper coulis and créme fraiche

Ground beef seasoned with red chile, smothered with house-made red chile sauce

1.5 lbs sugar, granulated 8 oz. flour 4 cups half and half 10 eggs, large separated 1/8 salt 1 tablespoon vanilla extract 1/8 teaspoon nutmeg, ground ¼ teaspoon cinnamon, ground Using a medium bowl; add yolks, flour, 1 cup sugar, 1 cup half & half and salt. Whisk until the mixture turns into a pale yellow and thick cream. In a medium pot heat the remaining half & half, nutmeg and cinnamon over medium heat. Temper the yolk mixture by gradually whisking in the hot half & half; don’t add it too quickly or the eggs will cook. Return to heat, cook at medium temperature until it reaches the consistency of soft custard, and let neither boil nor stop whisking the mixture. Transfer the custard to a large bowl, add the vanilla – mix well. Beat the egg whites to medium-soft peaks form add the rest of the sugar. Continue to beat until egg whites are glossy and hold a firm peak. Fold the whites into the custard. Serve with rolled graufrettes cookie and sprinkle with cinnamon. Serve warm or cold. Makes 2.5 quarts

1lb. semisweet chocolate chips 11/4 cup heavy cream, whipping 14 oz Oreo cookie pieces 8 eggs, large separated 8 oz. butter, unsalted melted ¼ cup of sugar 1 tablespoon vanilla extract ¼ kosher salt Grind the Oreo cookie with 2oz butter, using a robot coupe. Place cookie crumbs to a 10-inch round pan and even using a spatula to form a ¼ inch crust. Place chocolate and rest of butter in a medium-sized stainless steel bowl over a saucepan of simmering water. Stir occasionally until smooth, remove from heat and set aside. Then whisk the egg yolks, vanilla, and salt to melted chocolate. Using an electric mixer, whip heavy cream to medium-stiff peaks but do not allow it to become grainy. Set aside. Do the same with the egg whites, whip until soft peaks form. Sprinkle in the sugar and continue whipping to medium-stiff peaks. Fold the whipped cream into chocolate mixture, do the same with beaten egg whites until completely incorporated. Pour into prepared pan and even using a spatula, refrigerate for at least 8 hours before cutting to desired slices. Garnish with whipped cream and raspberry coulis. Makes one 10-inch round cake

2 quarts tomatoes, diced peeled 8 oz jalapeno peppers, fresh 2 garlic cloves 1 teaspoon oregano leaves, dry ½ teaspoon black pepper, ground 1oz cilantro, fresh 5 oz lime juice 1 red onion, medium 6 oz chipotle peppers in adobo ½ tablespoon kosher salt Place all the ingredients in an 8 quarts container, using a food processor pulse until all ingredients are finely chopped and mixed. Season to taste with salt, refrigerate until ready to use. Makes 2.5 quarts

1 oz vegetable oil 1 white onion, medium chopped 2 garlic cloves, minced 5 chicken breast, skinless, grilled and diced 1.5 lb of chopped roasted green chile, mild 2 quarts half and half 1 lb potatoes, peeled and diced 1 lb corn kernels 6 oz red bell peppers, seeded and chopped 2 oz chicken base ¼ teaspoon white pepper 3 oz corn starch Heat oil in 12 quarts stockpot, sauté onions until golden add the garlic and sauté for 1 minute. Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat. Add chicken breast, green chile, corn kernels, and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender. In a small bowl make a slurry with the corn starch and ½ cup water. Bring to a boil and whisk the slurry into the pot until the soup is slightly thick. Adjust seasoning with salt. Notes: It will stick if heat is too high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice. Makes 3.5 quarts

1 qt. red chile sauce (See previous recipe) 1.5lb ground beef, 20/80 1lb cooked pinto beans ¼ teaspoon Mexican oregano ½ teaspoon roasted garlic seasoning ½ teaspoon chipotle seasoning In a medium saucepan cook ground beef with oregano, roasted garlic, and chipotle seasoning. Cook until all the beef is browned stirring frequently; drain fat. Stir in red chile sauce and beans, simmer for 10-15 minutes. Just before serving add shredded cheddar and jack cheese, melt. Top with chopped white onion. Makes 1.75 quarts

1 oz. vegetable oil 5 oz. white onion, dice 1 garlic clove, minced 3.5 lbs red hot chile, puree uncooked 6 cups water 4 oz. beef base ½ teaspoon oregano leaves, dry ½ teaspoon parsley, dry ½ teaspoon white pepper 3 oz. corn starch To be combined with Del Charro Chili Heat the oil in a medium pot over medium heat, sauté the onions until golden, add the garlic and sauté for 1 minute. Add red chile puree, beef base, oregano, parsley, white pepper and water. Cover and simmer over medium heat for 8 minutes. Using a food processor puree, return to heat and bring to a boil. In a small bowl make slurry with corn starch and ½ cup water. Whisk the slurry into pot until thickened to thin gravy. Makes 3.5 quarts

1 0z. vegetable oil 6 oz. white onion, diced 2 garlic cloves, minced 3 lbs. autumn roast green chile, medium hot 18 oz tomato diced, peeled 1 oz cilantro, fresh chopped 2 oz. chicken base 1 oz. vegetable base 7 cups water ½ teaspoon white pepper ½ teaspoon oregano, dry 3 oz. corn starch Heat oil in a large pot over medium heat, sauté onions until golden; add garlic and sauté for 1 minute. Add green chile, chicken and vegetable base, white pepper, oregano and water. Cover and simmer over medium heat for 10 to 15 minutes. Add tomato and cilantro. Bring to a boil. In a small bowl make slurry with the corn starch and ½ cup water. Whisk the slurry into the pot to form a slightly thick sauce. Makes 3.5 quarts

3 lbs. Pork, Diced 1.5 lbs. Posole/Hominy 2 Cups Red Chile Puree 1.5 Cups Green Chile, Chopped 2 Ounces Vegetable Base 4 Ounces Pork Base 2 Tablespoons Vegetable Oil 1 Medium Onion, Chopped 3 Medium Garlic Cloves, Coarsely Chopped ¼ Teaspoon Ground Cumin ½ Teaspoon Oregano Leaves, Dry ½ Teaspoon White Pepper, Ground 1 Teaspoon Parsley, Chopped Heat oil in a 10 quarts stockpot over medium heat; add onion and sauté until tender add garlic and sauté for 30 seconds. Add posole, diced pork, red chile puree, pork base, vegetable base and 12 cups of water. Cook over medium heat until the posole kernels swell and burst open for about 1 ½ hours. Remove excess grease. Add green chile, oregano, parsley, white pepper and cumin; simmer for 15 to 20 minutes. Garnish with fresh chopped cilantro Servings 6 to 8

Smirnoff Apple & Bols Sour Apple Schnapps

Chardonnay, hint of Bols Peach Schnapps, pineapple & Sprite

Just brewed, Brandy & coffee liqueur topped with whipped cream

Ketel One, Bols Blue Curacao & tangy lemonade

Ketel One Oranje Flavored Vodka, agave nectar, fresh lemon juice, bitters & muddled orange

Ketel One, Cointreau & a touch of cranberry

Muddled orange & maraschino cherry with simple syrup & Angostura bitters & topped with Woodford Reserve Bourbon

Del Charro Patron Reposado Tequila, blood orange juice, ginger beer & Muddled lime

Muddled fresh strawberries, lemon juice, simple syrup, shaken with Del Charro's own Woodford Reserve Barrel Bourbon and ice tea