505-852-0014 | 505-852-0255 (fax)
Plant: Old Taos Highway - Hwy 68
Suite 1417
P.O. Box 4, Velarde, NM 87582

(Note: All Products Online have Recipes on their Labels.)

Salsa Pequin

Yield: Approximately 2 cups

2 cups fresh tomatoes,*
1 teaspoon salt
2 tablespoons Rancho de Santa Fe's Chile Pequin
1/2 cup finely chopped onion
2 cloves fresh garlic

1. Combine all ingredients and blend in a blender. Marinate
at least 15 minutes before serving.

*Two canned chopped, tomatoes may be substituted.
**Varied amounts may be used.

Guacamole Recipe

· 4 ripe avocados, peeled, seeded
· Rancho de Santa Fe Guacamole Mix
· 1 ripe, medium Roma tomato, seeded, diced
· ½ cup minced sweet white onion
· ¼ Cup chopped cilantro leaves
· 4 Tbsp fresh lime juice
· sea salt, white pepper to taste
· add fresh jalapeños to taste
Mix all ingredients together. Serve with Tortilla Chips.

Cheese Enchiladas

Yield: 4 servings
Heating Time: Approximately
Temperature: Medium-High
15 minutes
Canola Oil
12 corn tortillas (white or Blue)
2 onions chopped
2 cups coarsely chopped
1-2 packages of Rancho de Santa Fe's Enchilada Mix
3 cups grated sharp cheddar cheese
lettuce (optional)

1. Heat 1/2 inch of canola oil in a heavy pan at medium-high heat.
2. Quickly dip each tortilla into the shortening to soften. Drain on
absorbent towels.
3. Assemble the enchiladas by placing 1/4 cup enchilada mix on each dinner
place, followed by a tortilla (tortilla can be rolled after filling
is placed on it), 1/4 cup enchilada mix, 1/4 cup cheese, and onion. Repeat
twice. Top with remaining enchilada mix.
4. Place in 350°F oven for 15 minutes, or until the cheese

Garnish with lettuce.

Can use beef or chicken in addition to cheese.

Bean Burritos

Yield: 6 burritos
Temperature: Medium, 350°F
2 cups grated sharp cheddar
2 cups cooked, mashed, pinto beans*
1-2 packages of Rancho de Santa Fe Burrito Mix
1/4 teaspoon garlic powder
6 Flour Tortillas (1-2) packages of Rancho de Santa Fe's Tortilla's Mix
Shredded lettuce (optional)
2 green onions, finely chopped

1. Heat/mash beans and seasonings at medium heat.
2. Place 1/3 cup of bean mixture on bottom third of each tortilla.
Top with onions and 1/4 cup cheese and fold tortilla into thirds.
Place burritos in a greased 1 1/2 quart casserole dish.
3. Pour Rancho de Santa Fe's Burrito Mix over burritos and garnish with
remaining cheese.
4. Place in a 350°F oven for 15 minutes, or until the cheese
melts. Garnish with lettuce.

1 pound cooked ground beef or chicken may be substituted


Yield: 12 tacos
Total Frying Time: Approximately 45 minutes
Temperature: Medium-High

12 Corn Tortillas*
2 tomatoes, chopped
Canola Oil
3 cups grated sharp cheddar cheese
1 pound ground beef
3/4 teaspoon garlic salt
2 cups shredded lettuce
1 medium onion, chopped
1 -2 packages Rancho de Santa Fe's Taco Mix

1. Heat 2 inches of canola oil in a heavy skillet on medium-high
2. Holding a tortilla slightly open with tongs, immerse in the hot
oil and fry the bottom portion until crisp to form a shell.
Fry each side of the shell until crisp. Drain on absorbent towels.
3. Fry beef in a medium-sized skillet at medium heat until browned.

Drain. Season with garlic salt.
4. Layer the meat and remaining ingredients in the taco shells.
Serve with Rancho de Santa Fe's red or green chile salsa.

Can substitute chicken for beef.


Yield: 8-12 servings
Cooking Time: 6-7 hours*
Temperature: High, Medium. Low
1 pound Rancho de Santa Fe corn posole white or blue, thoroughly rinsed**
1 medium onion, chopped
2 cloves garlic, minced
10 cups water
1/4 teaspoon oregano
1 pound pork or beef roast***
5 cups water, approximately
3-6 dried Rancho de Santa Fe red chile pods, rinsed and crumbled
2 tablespoons salt

1. Place posole and 10 cups water in large stewing pot. Bring
mixture to a boil at high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time,
brown the pork in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue
to cook on low heat until tender.
5. Add the remaining ingredients to posole and simmer for an
additional 1-2 hours. Adjust seasonings to suit taste.
* Posole may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure.
** Posole corn is marketed dry or prepared.
** Varied amounts may be used. Can be served it red or green chile.

Sopaipillas Rellenas (Stuffed Sopaipillas)
Yield: 3-6 servings Heating Time: 15 minutes
Temperature: 350°F

6 4-inch square sopaipillas: Use Rancho de Santa Fe's Sopaipilla Mix*
2 cups Red or Green Chile: Use Rancho de Santa Fe's Chile Pods
1 1/2 cups refried beans
and/or cooked ground beef or chicken
1 medium onion, chopped
1 1/2 cup grated sharp cheddar
Shredded lettuce (optional)
Tomato wedges (optional)
Chile Sauce: Use Rancho de Santa Fe's
1. Cut a slit along one side of each sopaipilla with a sharp knife.
2. Fill sopaipillas with refried beans and/or ground beef or chicken
onion, and cheese.
3. Place sopaipillas in individual dinner plates and top with chile
4. Place in 350°F oven for 15 minutes, or until cheese is
melted. Garnish with lettuce and tomato wedges.
Menudo (Tripe Stew)
Uield: 2-3 servings
Cooking Time: Appproximately 1 1/2 hours
Temperature: Medium, Low

2 pounds tripe
2 tablespoons chopped onions
2 tablespoons flour
2 tablespoons canola oil
1/8 teaspoon salt
2 cloves garlic
Rancho de Santa Fe's Menudo Mix

1. Place tripe in a large saucepan and cover it with water. Simmer
at low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions
of tripe and cut tripe into 1-inch pieces. Set aside.
3. Sauté onion and garlic in canola in a medium-sized saucepan at
medium heat. Set aside.
4. Mix all ingredients and simmer at low heat for 5-10 minutes.

You can add Rancho de Santa Fe's Posole and Red Chile. Garnish with fresh cilantro. Serve with Rancho de Santa Fe's Tortillas.


Award Winning Salsa

Blue Corn


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