Page 179 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

around samples of the spices and other ingredients The class produces a complete New Mexico-style
for us to see and sniff. At one point he put out a lunch, including dessert. We took extensive notes
bunch of spoons so students could taste the pork as Chef Noe turned to Chiles Rellenos. A short
chile sauce bubbling atop the stove. All kept his master class on chiles was followed by a demon-
students engaged. stration of how to roast them over an open flame
Everything on the menu is made from scratch, in- until the skins are charred and peeling. Seeds are
cluding flour tortillas. The chefs demonstrated how removed before they are stuffed with a cheese mix-
easy it is to make the dough of flour, salt, baking ture and tucked into the fridge to chill.
powder, shortening, and hot water. Shaped into lit- Making the fluffy coating flavored with beer and
tle balls and then flattened with a rolling pin, the leavened with whipped egg whites looked a little
tortillas are tossed on a hot griddle to cook. Easy to more challenging but doable, especially with help-
do...and far tastier than store-bought. ing hands in the kitchen. Coated with this batter,

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