All over America, people are planning Super Bowl parties. No matter which team guests are favoring, they're all rooting for winning snacks.
For Becca Alvarez and Desirea Walker, a mother and daughter with roots in New Mexico, no party is complete without a selection of Southwest-flavored finger foods.
The two, who work for the South Ogden Macey's and do cooking demonstrations in the store's Little Theater, recently shared their favorite family recipes for a football fiesta.
SANTA FE BAKE
1 pound ground beef
1 package taco seasoning
2 cups chicken broth
1/4 cup flour
1 cup sour cream
7 ounces green chili pepper, diced
2 cups grated cheese
1/2 cup green onion, chopped
Tortilla chips or corn chips
Brown the meat, stirring to break it up; drain excess fat. Prepare taco seasoning as directed on the package, then add to meat. In a small bowl, combine the broth and flour. Add this to the meat, mix and bring to a boil to slightly thicken. Stir in sour cream and green chili. In a square casserole pan (greased), place the meat mixture and top it with the cheese and half of the green onion. Bake at 375 degrees until cheese is melted (about 5 minutes). Garnish with remaining green onion. Serve as a dip with tortilla chips.
Variation to serve as a casserole: Prepare beef, taco seasoning, broth, flour, sour cream and chili as described above. Grease a 13-by 9-inch glass pan, and cover the bottom with a layer of chips (Walker prefers corn chips for the casserole version). Top with half of the meat mixture, half of the green onion, and half of the cheese. Layer again. Bake uncovered at 375 degrees for 20 minutes.
Oil for deep frying
Cook chicken in slow cooker for 6 hours, or cook on the stove in water. Remove meat from pot and cool. Debone the chicken; pull meat apart until it has a string-like consistency. Season to taste with salt, pepper, onion powder and garlic powder. Heat the oil to 375 to 400 degrees. Dip a corn tortilla into hot oil for a couple of seconds, or until tortilla is soft, then blot off excess oil with a paper towel. Lay shredded chicken in the middle of a corn tortilla, using enough meat to make sure you taste the flavor of the meat and the tortilla. Roll the tortilla up and put a toothpick through the middle to hold in place. Once rolled, deep fry each flauta in the oil (already heated and used to soften the tortillas) until tortillas turn to a crunchy, golden brown. Makes about 36 flautas. Serve with guacamole, sour cream, chile con queso, salsa or Red Dippin' Sauce.
Flautas can be made in advance, and warmed in a 350-degree oven -- they can even be frozen and reheated.
Note: You can use canned chicken or a cooked rotisserie chicken from the grocery store.
RED DIPPIN' SAUCE
2-5 jalapeno peppers
Prepare fresh jalapenos by cutting off the stems and boiling them in water until tender. Place the prepared jalapenos in a blender, add salt and garlic powder to taste, and mix until very finely chopped. Place the mixture in a bowl and add tomato sauce and cumin to taste. (For a spicy dip, use a lot of jalapeno and not much tomato sauce; do the opposite for a milder dip.)
1 pound ground meat
2 cans black beans
2 cups grated cheese
Jalapeno, if desired
Brown meat, then drain off excess oil. Season meat to taste with salt, pepper and cumin powder. Warm beans and season to taste with garlic and salt. Spread chips, one layer thin, on cookie sheets. Top each chip with beans, meat, grated cheese and, if desired, a jalapeno slice. Bake on the bottom rack of the oven for 5 to 7 minutes, or until the cheese begins to bubble.