These recipes are excerpted from Seed to Plate, Soil to Sky; Modern Plant-based Recipes Using Native American Ingredients (Hachette Go, August 2023) by Lois Ellen Frank and Culinary Advisor Walter Whitewater. Frank and Whitewater collaborate as chefs at Red Mesa Cuisine in Santa Fe and are passionate about cooking with ancestral Native American ingredients and educating people on the intersection of both food and culture.

RED CHILE SAUCE

Red chiles are iconic symbols in Santa Fe. Many homes display ristras, strands of red chiles strung together. Ristras are dried for later consumption and are believed to bring good health to those who hang them in their home. This sauce will bring good health and good flavor to your kitchen. Keep a batch on hand in the freezer; it’s a staple for any Southwest pantry.

MAKES APPROXIMATELY 3½ CUPS

8 cups water

8 to 10, depending on size, New Mexico mild red chile pods; rinsed, dried, and then stemmed and seeded

2 teaspoons sunflower oil

1 medium to large yellow onion, diced (approximately 2 cups) 1 tablespoon blackened garlic (see recipe on page 253 of Seed to Plate, Soil to Sky), finely chopped

2 tablespoons water

2 cups warm water

1½ teaspoons kosher salt, or to taste

1 to 2 teaspoons agave sweetener, or to taste (optional)

In a medium saucepan, heat the water until it boils. Place the cleaned chile pods into boiling water for 3 minutes, stirring frequently to make sure that they stay immersed in the water and reconstitute. Turn off the heat and let the chile pods sit until soft, approximately 5 minutes, making sure they are immersed in the water. Sometimes I put a small plate on top of them to hold them down. They will change color from a dark red to a lighter red, indicating that they are ready and fully reconstituted. Drain the chiles in a colander and discard the chile water.

In a medium, heavy-bottomed skillet or pot, over medium to high heat, heat the sunflower oil until hot but not smoking. Add the onions and sauté for approximately 6 to 7 minutes, stirring occasionally, until they have caramelized. Add the garlic and cook for 1 additional minute, stirring to prevent burning.

Add the 2 tablespoons of water and continue to stir until absorbed. This deglazes all the good flavor from the pan. Place the rehydrated red chiles in the pan, stir, and turn off the heat.

Reserve.

Place the chiles mixture, garlic, the 2 cups of warm water, and salt in a blender.

Cover and blend for 3 to 5 minutes until completely smooth. Taste, and if your sauce is a little bitter, add a small amount of agave (about 1 teaspoon, if using) and taste again. If it needs more agave, add the second teaspoon. The fresher the dried chiles, the less bitter they will be. I find that they tend to get bitter over time.

I use a high-powered blender, so I rarely have to strain my sauces; however, if your sauce is not completely smooth, you may want to strain it to remove any seeds or chile skin that has not been fully blended. Serve immediately or let cool. This chile sauce may be stored in the refrigerator for approximately 3 days or frozen in an airtight container for later use.

RED CHILE POTATO CASSEROLE

A stacked enchilada is a common dish made throughout Northern New Mexico and many Native communities in the Southwest. These stacked enchiladas are primarily made with red chile, cheese, meat, and tortillas that are layered together. Instead of corn tortillas, this version uses Yukon gold potatoes for their rich and creamy flavor. They are very thinly sliced like a corn tortilla and then layered together. I’ve changed the traditional red chile sauce by adding a modern twist to it. I’ve added additional spices and coconut milk in this version, yet the flavors are perfectly layered together and still keep the delicious and rich flavors of the region.

MAKES 6 TO 8 SERVINGS

1 tablespoon plus 1 teaspoon of sunflower oil, divided

1 large yellow onion, thinly sliced into slivers (approximately 3 cups) 2 teaspoons kosher salt

1 tablespoon minced garlic (approximately 4 cloves)

1 teaspoon dried Mexican oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary, finely chopped

1 can (13.5 ounces) unsweetened coconut milk

1½ cups Red Chile Sauce (see recipe on page 39)

2 pounds Yukon gold potatoes, thinly sliced (1⁄8th-inch thick and approximately 6 cups)

1 tablespoon minced fresh chives, for garnish

Preheat the oven to 350°F. In a large, heavy-bottomed skillet or pot, over medium to high heat, add 1 tablespoon of the sunflower oil. Heat until it is hot but not smoking. Add the onion and salt and cook for approximately

10 minutes, stirring to prevent burning, until the onions are caramelized.

Stir in the garlic, Mexican oregano, thyme, and rosemary and cook for another minute.

Add the coconut milk and Red Chile Sauce to deglaze the cooked onions and spices and scrape the bottom of the skillet to incorporate all the flavor into the sauce.

Bring mixture to a boil, reduce the heat to low and let simmer for 5 minutes, stirring occasionally to prevent burning. Turn off the heat and set aside. This should yield approximately 4 cups of sauce.

Rub 1 teaspoon of sunflower oil on the bottom and sides of a baking dish that is approximately 9 x 12 inches. Layer evenly as follows: first spread ¾ cup sauce evenly over the bottom of the casserole dish, then cover with 3 cups of the thinly sliced potatoes (we fanned them in a circle and then another circle inside that one), then top with another ¾ cup sauce and a second layer of 3 cups of the thinly sliced potatoes, then finish with remaining ½ cup sauce evenly spread over the entire top. Gently cover the baking dish with aluminum foil or an ovenproof lid and bake for 40 minutes. Remove foil, and bake uncovered for an additional 20 minutes, or until the potatoes are tender when pierced with a paring knife.

Garnish with the minced chives and serve immediately.