Hello viewers!! Paulette is an inspiration to me. I am very proud and humbled by her many accomplishments. She is a professional story teller and an author of several books. Please subscribe and share her videos with friends and family.❤ Best wishes Paulette in your new teaching KZbin channel.❤❤

🤶 Feliz Navidad <>< Año Nuevo 🎄🤶

Paulette, Thanks! I realize this is a cooking channel, but I would also like to hear about the traditions of Northern NM, especially the traditions about the holidays. Thank You for helping to preserve our traditions!

It's a pleasure every time you upload a video!

Thank you so much for this recipe ❤ reminds me of the natillas I grew up with

Paulette can use this chili caribe to make chicken mole, as I remember my grandmother used a red chili sauce and place the chicken parts in the oven for hours. Am I right, her Gallina mole meat fell off the bone it was the best, and she only cooked on thanksgiving or Christmas! we lived in Alamosa in the San Luis valley. so northern New Mexico and southern Colorado cooking was very similar. I hope you can help!

Glad you're still doing these! All your food looks so good!

OH those look so delicioso!!! Paulette I just love your videos, thank you for sharing them!

Lady you are the real deal, authentic hispanic new mexican cocinera. When I was young we used to butcher the animals ourselves, and our grandmother used make morcillas, burruniates, torta de higado, and many other new mexico dishes. It's like you said, lot of work, but preparing and eating healthy and fresh foods gave us strength to work and play hard. Yes life was hard ; todo era a fueersa fisica. but life was good! Que dios te bendiga higa y que te preste larga vida, para que les ensenies a los jovenes nuestras comidas de antes.

Great video, New Mexico is all about family and traditions.

Yum!

Yay, you're back! I look forward to every upload and recipe!

1/4 CUP yeast????

May I ask, 1/4 cup of yeast seems a lot, a lot… are you sure? 4 table spoons of yeast for just 2 cups of flour, and ferment for 4-6 hours? 🤔

Nice, I have mastered making rice ,white or orange 😀my mom taught me well😀

Commenting to help the algorithm! Looks delicious!

Delicious 😋

So delicious! Thanks so much for your recipes 💛✌🏼

Commenting to help the algorithm! Delicious looking dish!

Looks amazing! Thank you for sharing...

Commenting to help the algorithm! I'm one of the ones you gave a card to, I think

Looks simple and delicious! Thank you for the video!

Looks amazing!

I love your videos!! You are so sweet! I’m so happy you cook like my gramma does so I can practice these recipes and bring her some ❤😊

Happy new year abuelita

Glad you are back abuelita was waiting for this recipe

Have a Merry Christmas👍👍

You are a New Mexican treasure. Subscribed.😊

La nata con bolillo 😊

Hola abuelita,love the outfit 😊

You should make biscochitos next

Thanks Paulette, I remember my grandmother making chili caribe. Thank you for bringing up memories! I wish you would give a detailed description of chili caribe (recipe).

Thank YOU ! I subscribed 👏🏻👏🏻👏🏻!

Thank you! Looks wonderful!!

I'll definitely have to try this recipe! Looks delicious!

When I was a boy in northern N.M.(1950’s). This is the way we made our STACK ENCHILADAS. First it would help to understand what actual ingredients that people used then. I see a lot of these videos where the person is using the wrong ingredients and telling their audience that this is the genuine thing. No So ! There was not a lot of industry there at the time and people were on the lower end of the income level which dictated what was used. If you honestly what to experience the real thing ? Use the cheaper cuts of pork with the fat. You are going to sweat most of the fat off to use later for frying. Use Spanish yellow onions. MEXICAN oregano,Lard,russet potatoes,lettuce and tomatoes. If possible,you want to cook outside like this lady is showing you. The wood smoke imparts a flavor that you are not going to achieve any other way.BEAUTIFUL 😮! Absolutely unique to anything you have ever tasted. If you prefer very hot; use Hatch Sandia Chile’s or chimayo Chile’s . If you prefer a milder one with a little kick; use Hatch Big Jim’s. The mildest to use is Hatch Heritage 6-4. The ones I have named are Heritage peppers and the most widely known. There are many other N.M. Chilies but the ones I have named are accessible and you can ask for them specifically. I have subscribed hoping this Lady can continue to preserve this treasured past… May God Bless this Lady and site ☝🏻

Thank you for sharing Paulette. Now I'm hungary for carne adovada.

No matter what Paulette prepares it is wonderful! She is the best and it’s a blessing to know her. 🌵🥑🌶️🌮🍷

Looks delicious especially the Chile 🌶️ thank you abuelita.

This is the first I have heard of desayuno del campo and I am so excited to make it, I hope it comes out as good as yours looks! For many of us, camping trips were our version of 'vacations' growing up, since we're so far from many 'vacation' things - here in central New Mexico we are a thousand miles away from the ocean or gulf of Mexico, so it's very pricey to get there and stay, especially nowadays. You are a joy to watch and I have been completely enjoying your videos. Thank you for sharing, I am so hungry now after watching this!

What is your email or Instagram?? My friend told me you guys are looking for marketing?! Please reply to me here I think he met paulette atencio??

Looks yummy thank you abuelita for your videos.

Hi P aulette, the blue corn enchiladas looked so yummy. The presentation was beautiful. Thank you for sharing.

Love that you got your galló abuelita 😊

Hi Tia! ❤

Thank you abuelita, I love your stories . Can you bake the bread in the oven if you don’t have a pan like the one you made it in ?

"It looks really delicious; I wish I could take a bite."❤

Enjoying your videos! Thank you for sharing!

I love the chiste del gallo! Saludos a Orlando - fuerte besos y abrazos.

How about biscochos?