We’ve always been fascinated by the rustic charm of traditional New Mexican cuisine, and chicos stand out as a hidden gem. This simple dried corn dish captures the essence of Southwestern heritage with its hearty, nutty flavors that warm the soul.
Originating from Native American communities, chicos have been a staple for generations, turning humble ingredients into comforting meals. We’re excited to guide you through our straightforward recipe that keeps things authentic yet easy to prepare.
Ingredients
In our exploration of authentic New Mexican chicos—a staple of hearty, comforting cuisine—we start by gathering these essential ingredients. We’ve ordered them as they’ll be used in the preparation process, with specific prep notes for clarity.
- Dried Chicos*: 2 cups (these are the star ingredient, soaked overnight to rehydrate and enhance their nutty flavor)
- Water or Vegetable Broth: 4 cups (use for soaking and simmering to infuse depth and tenderness)
- Yellow Onion, chopped: 1 medium (diced finely for sautéing as the base flavor)
- Garlic Cloves, minced: 3 cloves (freshly crushed to release aromatic notes early in cooking)
- Green Chiles, roasted and diced: 2 (such as Hatch chiles for that signature smoky heat)
- Ground Cumin: 1 teaspoon (added for earthy warmth during seasoning)
- Salt: 1 teaspoon (adjust to taste for balancing the natural sweetness of the corn)
- Optional Additions: Fresh cilantro, chopped (1/4 cup, stirred in at the end for a bright, herbaceous finish)
Required Equipment
To bring our Chicos recipe to life after gathering the ingredients, we rely on a few key tools that ensure smooth preparation and cooking. These essentials help us achieve authentic, hearty flavors while keeping the process efficient and straightforward.
Tools for Preparation
Before we dive into cooking our flavorful Chicos, we need basic tools for prepping ingredients like chopping onions and mincing garlic. Here’s a detailed list of what we’ll use:
- Cutting board: A sturdy, non-slip surface to safely chop vegetables and prevent messes.
- Chef’s knife: Essential for dicing the yellow onion and slicing garlic cloves with precision.
- Measuring cups and spoons: Accurate for measuring water or vegetable broth and spices like ground cumin to maintain the recipe’s balance.
- Mixing bowls: One or two medium-sized bowls to hold prepped items, such as roasted green chiles, for easy access during assembly.
Tools for Cooking
- Large pot or Dutch oven: Ideal for boiling dried chicos in water or broth, allowing ample space for expansion and even cooking.
- Wooden spoon or spatula: Perfect for stirring the mixture to prevent sticking and incorporate ingredients like cumin and salt evenly.
- Stove or cooktop: A reliable heat source to simmer the dish gently, enhancing the comforting, hearty taste without burning.
- Lid for the pot: Helps retain moisture and flavors during the cooking process, making our Chicos more tender and aromatic.
Instructions
We guide you through preparing authentic New Mexican chicos with simple, step-by-step directions that build on our essential ingredients and tools for a hearty, flavorful result.
Prep Work
Before cooking, we start by preparing our ingredients to ensure everything is ready for efficient assembly. Begin by rinsing 1 cup of dried chicos under cold water in a colander to remove any debris, then soak them in a large mixing bowl with 4 cups of water or vegetable broth for 30 minutes to rehydrate—this step softens the kernels for even cooking.
Next, peel and finely chop 1 medium yellow onion and mince 3 garlic cloves using our chef’s knife on a cutting board. If using, roast and dice 2 green chiles—we recommend fresh Hatch chiles for their smoky depth—or use canned ones drained and chopped. Measure out 1 teaspoon of ground cumin and 1 teaspoon of salt, and have optional fresh cilantro (about ¼ cup, chopped) on hand for later. Organize these prepped items in separate bowls to maintain a smooth workflow.
Cooking the Chicos
We move to the stovetop to develop the rich, comforting flavors of chicos. Heat 2 tablespoons of oil or butter in a large pot or Dutch oven over medium heat, then add the chopped yellow onion and minced garlic, stirring with a wooden spoon for 3-5 minutes until they soften and turn translucent.
Once aromatic, stir in the rehydrated dried chicos along with their soaking liquid, the diced green chiles, ground cumin, and salt. Bring the mixture to a boil, then reduce the heat to low, cover with the lid, and simmer for 45-60 minutes. Stir occasionally to prevent sticking, and add more water or broth if needed to maintain a stew-like consistency—aim for tender kernels that absorb the earthy, spicy notes for an authentic New Mexican taste.
Assembling the Dish
With the chicos cooked to perfection, we finalize the dish for serving. Taste and adjust seasoning as needed, adding more salt or cumin if desired for balanced flavors.
Stir in the optional fresh cilantro for a bright, herbaceous finish, then let the mixture rest off the heat for 5 minutes to allow flavors to meld. Serve immediately in bowls as a standalone side or base for meals, garnishing with extra cilantro or a squeeze of lime if you prefer added zest—enjoy the hearty texture and comforting warmth that make this a cherished tradition.
Make-Ahead Instructions
One of the joys of preparing Chicos, our hearty New Mexican staple, is its flexibility for busy schedules. We love how these make-ahead strategies allow the flavors to meld even more, delivering that comforting warmth and rich texture when you’re ready to serve. Below, we outline step-by-step instructions to prepare and store Chicos ahead of time, ensuring your dish remains fresh and full of authentic, earthy notes.
Preparing Components in Advance
To streamline your cooking process, we recommend prepping key elements of Chicos up to 24 hours before you plan to cook:
- Rinse and soak the dried chicos: Start by rinsing 1 cup of dried chicos under cold water, then soak them in a bowl with 4 cups of water or vegetable broth. This step hydrates the beans, reducing cooking time later and enhancing their tender, nutty bite.
- Chop vegetables: Dice 1 medium yellow onion and mince 2 garlic cloves. Store them in an airtight container in the refrigerator to preserve their fresh, aromatic punch.
- Prepare green chiles: If using fresh roasted green chiles, chop 2-3 chiles and keep them refrigerated. For canned varieties, drain and set aside to maintain that smoky, vibrant flavor.
Cooking and Storing the Dish
Once you’ve followed the main recipe steps up to simmering, we suggest cooking Chicos fully in advance for optimal make-ahead results:
- Complete the cooking process: After sautéing the onion and garlic, add the soaked chicos, green chiles, 1 teaspoon of ground cumin, and salt to taste. Simmer until the mixture reaches a thick, hearty consistency, as described in our step-by-step instructions.
- Cool and portion: Let the cooked Chicos cool to room temperature within 2 hours to prevent bacterial growth. Divide into portions using airtight containers—ideal for meal prep.
For storage times and methods, refer to the table below to keep your Chicos at their best:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Store in glass or plastic containers; reheat gently on the stove to retain moisture and flavors. |
| Freezer | Up to 3 months | Use freezer-safe bags or containers; label with the date to track freshness and avoid freezer burn. |
Reheating for Optimal Flavor
When it’s time to enjoy your make-ahead Chicos, we advise these simple steps to revive their comforting, hearty essence:
- Stovetop method: In a large pot, heat the stored Chicos over medium heat with a splash of water or broth. Stir occasionally for 5-10 minutes until warmed through, adjusting seasoning to amplify the cumin’s earthy notes and the chiles’ mild heat.
- Microwave option: For quick reheating, place a portion in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway. We prefer the stovetop for better texture, as it helps maintain the dish’s signature tender-yet-firm consistency.
- Enhancements: Before serving, stir in fresh cilantro if desired, to add a bright, herbaceous lift that complements the deepened flavors from storage.
By following these make-ahead tips, we ensure your Chicos remain a versatile, flavorful favorite in our New Mexican repertoire.
Conclusion
We’ve loved diving into the world of chicos and sharing how this New Mexican staple can bring warmth to your table. It’s a simple way to connect with rich traditions while creating hearty meals that’ll become family favorites.
Remember, experimenting with flavors makes it your own, so don’t hesitate to tweak as you go. We’re confident you’ll enjoy every bite and keep this recipe in your rotation for years to come.
Frequently Asked Questions
What is chicos and its cultural significance?
Chicos is a traditional New Mexican dish with roots in Native American culture, featuring dried corn kernels simmered into a hearty, comforting side. It’s cherished for its rich, earthy flavors and serves as a staple in New Mexican cuisine, offering warmth and authenticity that connects to cultural heritage.
What ingredients are needed for a basic chicos recipe?
To make chicos, you’ll need dried chicos, water or vegetable broth, yellow onion, garlic cloves, roasted green chiles, ground cumin, and salt. Optional additions include fresh cilantro for extra flavor. These ingredients create a simple, hearty dish; prep them in the order of use for easy cooking.
What equipment is essential for preparing chicos?
For preparing chicos, use a cutting board and chef’s knife for chopping, measuring cups and spoons for accuracy, and mixing bowls for organization. For cooking, a large pot or Dutch oven, wooden spoon or spatula, and a lid are key to simmer and enhance flavors efficiently.
How do you make chicos step by step?
Start by rinsing and soaking dried chicos, then chop onion, garlic, and green chiles. Sauté onion and garlic in a pot, add chicos, broth, cumin, salt, and chiles, then simmer until tender. Adjust seasoning and stir in cilantro before serving. This process yields a comforting, authentic dish in about an hour.
Can I make chicos ahead of time?
Yes, prepare chicos in advance for convenience. Soak and chop ingredients beforehand, or fully cook the dish, cool it, and store in an airtight container. It keeps in the fridge for up to 3 days or freezer for 2 months, making it ideal for busy schedules while preserving its hearty flavors.
How should I store and reheat cooked chicos?
Store cooked chicos in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm on the stovetop with a little broth or in the microwave, stirring occasionally. Add fresh cilantro just before serving to refresh flavors and maintain that comforting texture.
What makes New Mexican cuisine unique, especially with dishes like chicos?
New Mexican cuisine stands out for its blend of Native American, Spanish, and Mexican influences, emphasizing bold flavors like roasted green chiles and cumin. Dishes like chicos highlight hearty, comforting ingredients, making them versatile for meals and celebrations, while celebrating cultural traditions with simple, accessible recipes.