Recipes, Katharine Kagel, Cafe Pasqual’s Grilled Chipotle Shrimp Tostadas, Green Chile and Pork Stew, How to cook New Mexican Cuisine, Southwestern Cooking

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Grilled Chipotle Shrimp Tostadas

Courtesy of chef Katharine Kagel from “Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe”


Serves 4


- 2 tablespoons chipotle chile powder (about 6 chiles)

- ⅓ cup Chimayó chile powder

- 1 tablespoon kosher salt

- 24 large shrimp, peeled and deveined

- ¾ cup olive oil

- 8 fresh cilantro (coriander) or flat-leaf parsley sprigs

Refried Black Beans

- 1½ teaspoons cumin seeds

- 1½ teaspoons coriander seeds

- 1½ tablespoons Chimayó chile powder

- ¾ cup olive oil

- 3 cups black beans with their liquid


- 2 cups peanut oil

- 8 blue corn or yellow corn tortillas


- 4 ripe Italian plum tomatoes

- 2 tomatillos, husks removed

- ½ avocado, peeled

- ¼ red onion

- 1 fresh jalapeño chile, stemmed

- ¾ cup fresh orange juice

- 1 tablespoon fresh lime juice

- 1 tablespoon olive oil

- Salt


- ¾ cup crumbled queso ranchero or feta cheese (3 ounces)

- 8 fresh cilantro (coriander) or flat-leaf parsley sprigs


Marinate Shrimp

1) In a small bowl, stir together both chile powders and the salt. Dip the shrimp into the mixture, coating well on all sides.

2) Place the coated shrimp in a shallow pan and pour the olive oil evenly all over. (Discard any chile coating that remains, as contamination could result from its later use.)

3) Cover the shrimp and marinate in the refrigerator while you prepare the beans and tortillas.

Refried Beans

1) Prepare a fire in a charcoal grill. Preheat and oven to 250 degrees F.

2) To prepare the beans, combine the cumin and coriander seeds and the chile powder in a small, dry saute pan over medium heat.

3) Roast until the aromas are released, about 2 minutes.

4) Remove from the heat and let cool.

5) Place the spices in a spice mill or coffee grinder and grind until pulverized. Alternatively, pulverize in a mortar using a pestle.

6) Warm the olive oil in a large cast-iron skillet over low heat. Add the beans and ground roasted spices and cook, mashing the beans with the back of a wooden spoon and stirring frequently.

7) Adjust to taste with salt.

8) Continue to cook until the beans absorb the oil and flavors, about 10 minutes.

9) Set aside, covered, in the oven until time to assemble the tostadas.


1) To ready the tortillas, heat the peanut oil in a skillet large enough to accommodate the tortillas laid flat, one at a time.

2) When the oil is hot, but not smoking, using tongs grasp a tortilla and slip it into the hot oil.

3) Fry until crisp, but not brown, about 2 minutes. It will curl up somewhat on the edges.

4) Remove to paper towels to drain and reserve in the warm oven until time to assemble the tostadas. Repeat with the remaining tortillas.


1) To prepare the salsa, cut the tomatoes, tomatillos, avocado, onion, and jalapeño into ¼-inch dice.

2) Place in a bowl and stir in the citrus juices and oil.

3) Season to taste with salt.


1) Just before serving time, using tongs, arrange the shrimp on the grill rack.

2) Alternatively, skewer the shrimp on 2 parallel bamboo skewers for easy turning.

3) Grill quickly until pink and cooked through, 2 to 3 minutes on each side.


1) To serve, place 2 fried tortillas on each individual plate.

2) Place about ⅓ cup of refried beans in the center of each tortilla.

3) Arrange 3 grilled shrimp on top of each mound of beans.

4) Spoon over the salsa over and around the shrimp, using all of the salsa.

5) Sprinkle the crumbled cheese over the top and garnish with cilantro or parsley sprigs.

6) Serve immediately.



Santa Fe, NM




Katharine Kagel is the chef and owner of Cafe Pasqual’s in Santa Fe, New Mexico.


Chef Kagel cooks New Mexican cuisine with Asian influences and has been using sustainable and organic ingredients since she opened in 1979.


- Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe [buy it]

- Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe [buy it]


Katherine Kagel’s recommendations for where to eat, drink and shop in Albuquerque, Santa Fe and Taos.

Cafe Pasqual’s


New Mexican

121 Don Gaspar

Santa Fe, NM 87501

T: 505.983.9340

T: 800.722.7672



Daily: 8am - 3pm; 5:30 -



Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe

Available on


Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe

Available on

Green Chile and Pork Stew

Courtesy of chef Katharine Kagel from “Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe”

This is the classic thick stew from northern New Mexico, but of course there are as many recipes as there are Norteños (northerners).

Green Chile and Prork Stew

Photo Credit: Kitty Leaken

This recipe is from my dear friend Greg Powell, a native son of Santa Fe, whose palate is unsurpassed. Lamb, chicken, or game may be used for the meat -- whatever is on hand is fine to use. There is a lot of chopping and dicing, as well as long cooking process, so be prepared for about a 4-hour commitment that will give you a delicious and nourishing reward for your effort, not to mention the sweet cooking aromas that will fill your kitchen. The quantity given is large, because the cooking time is long and it only seems fair to create extra. It freezes well and may be kept for up to 2 months. Use the best quality pork butt you can find.


Serves 12


- ¼ cup olive oil

- 2 yellow onions, diced

- 4 carrots, peeled and diced

- 4 stalks celery, diced

- 4 cloves garlic, pressed

- 1 teaspoon dried oregano

- 1 tablespoon ground cumin

- 2 pounds pork butt

- 5 quarts chicken stock (you can get low-sodium, organic stock in quart cartons from the grocery)

- 1 cup fresh corn kernels, cut from 1 to 2 ears of corn

- 3 pounds of russet potatoes, cut into 1-inch chunks (no need to peel)

- 16 fresh New Mexican or Anaheim chiles, fire-roasted, stemmed, peeled, seeded, and cut into ½-inch squares (2 cups), or 1 ounce dried green chiles, rehydrated and chopped.

- ¾ teaspoon salt

- 1 teaspoon freshly ground black pepper

- 12 corn or whole-wheat tortillas, warmed


1) In a lidded, 8-quart, heavy pot, over medium heat, add the olive oil and let it heat for a moment.

2) To the pot, add the onion, carrots, celery, garlic, and oregano.

3) Saute the vegetables, uncovered, until the onions are translucent.

4) Put the cumin into a dry pan over low heat and toast it for 1 minute, stirring frequently until it is fragrant, and then add it to the stew pot.

5) Cut the pork in half and add it to the pot, followed by 3 quarts of the stock.

6) Cover the pot, bring to a boil, uncover, skim off any foam, and then turn down the heat to medium-low.

7) Simmer gently, uncovered, over medium-low heat until the meat is tender, about 2 ½ to 3 hours. (You may need to add 1 quart of the remaining stock at this point if too much has evaporated.)

8) Transfer the pork to a bowl, leaving the stock in the pot.

9) Skim any oil from the top of the stock and discard.

10) When the meat is cool enough to handle, shred the meat, then coarsely chop it with a cleaver so the shreds are no more than 2 inches long.

11) Return the meat to the stockpot and add the corn, potatoes, chiles, and the remaining 1 quart of stock.

12) Cook until the potatoes are fork-tender, about 30 minutes.

13) Add the salt and pepper.

14) Always serve this stew with warmed tortillas.


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