Chicos

chicos recipe

photo: Gaelen Casey

Chicos
recipe from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
Usually made with young “green” field corn, chicos are typically slow-roasted in outdoor horno ovens and then dried on rooftops. Farmers start a wood fire in the horno, and when the oven walls reach the right temperature, they rake out the embers with a hoe, place moistened corn in its husks inside, seal the door and vent hole, and leave the corn to roast overnight. Continue reading