The Chile y Chocolate event hosted at the Gutierrez-Hubbell House showed us some great ways to incorporate two New Mexican favorites: chile and chocolate.

There were multiple vendors showcasing their versions of chocolate y chile and some great music and performances to enjoy before the start of the main event. We got to see first hand how two notable New Mexican restaurants use chocolate y chile in their cooking.

Chef Carrie Eagle from Farm & Table showed us how to make their signature red chile molé served on house-made polenta. These dishes were definite crowd pleasers as the line quickly extended out into the audience. The molé itself had a nice smoky flavor and complemented the polenta well.

Following Farm & Table was a lecture showcasing how chile and cacao are native to New Mexico and have been an essential part of this state for a long time.

Chef David Ruiz of Pueblo Harvest Cafe’s demonstration was next. Chef Ruiz showed us how he likes to mix the two ingredients featured at the event. He made red chile chocolate bacon s’mores for the audience with help from his assistant Joe. This dessert was a perfect way to cap off the night as Chef Ruiz quickly ran out of this crowd pleaser.

Recipe below.

Red Chile and Bacon S’more

David Ruiz of Pueblo Harvest Kitchen

2 servings Ingredients:

  • Red Chile Marshmallows
  • 4 graham crackers 2 strips of bacon (cooked)
  • 1 cup tempering chocolate (available at any grocery store)

Red Chile Marshmallows

Ingredients:

  • 2/3 cup confectioner’s sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 2 1/2 tablespoon unflavored gelatin
  • 2/3 cup light corn syrup
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons red chile powder

How to Make:

Line a 13×9 inch pan with foil making sure the foil is smooth.

Whisk the confectioners’ sugar, red chile powder and cornstarch in a bowl and set aside.Pour ½ cup cold water into a bowl of stand mixer fitted with a whisk. Sprinkle gelatin over water and let stand until gelatin becomes very firm about 15 minutes.

Pour ½ cup cold water into a bowl of stand mixer fitted with a whisk. Sprinkle gelatin over water and let stand until gelatin becomes very firm about 15 minutes.

In a saucepan combine corn syrup and remaining ½ cup cold water.

Pour granulated sugar and salt into center of saucepan (don’t let sugar hit pan sides). Bring to boil over medium-high heat, and cook gently swirling saucepan until sugar has dissolved completely and mixture is at 240° F for 6 – 8 minutes.

Turn mixer speed to low and pour hot syrup into gelatin mix.

Gradually increase speed to high and whip until mixture is very thick and stiff 10-12 minutes. Scrape bowl. Add vanilla and mix about 15 seconds.

Scrape mixture evenly into the pan lined with foil making sure there is a smooth top. Sift the confectioner’s sugar mixture over the top and let sit overnight at room temperature.

Next day invert the pan on a table dusted with confectioners’ sugar and cut into 1×1 squares.

Chocolate Covered Bacon

Ingredients:

  • 2 strips of bacon (Applewood Smoked Bacon preferred)
  • 1 cup tempering chocolate

How to Make:

Cook bacon and cool down.

Warm chocolate up on stovetop and dip bacon into the chocolate lay on a piece of parchment paper.

Let sit about 5-10 minutes until chocolate has hardened.

How to Assemble S’more.

Lay one graham cracker down and place your cut red Chile marshmallow down.

Place chocolate covered bacon and top with second graham cracker.

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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