Tag Archives: Green Chiles

Chile Verde Sauce

As a child my family and I traveled through Arizona and New Mexico on our cross-country trips we made twice a year from California to Monterrey, Mexico. This sauce is a combination of my love for Mexico and my love for the Southwest… I would love to live in Santa Fe one day. This is a great sauce for your favorite filled enchiladas, taquitos, chiles rellenos, burritos, tamales and base for pork chile verde. You can use whatever green chile is available in your area, such as Hatch, New Mexico or Anaheim.

 

Chile Verde Sauce

Chile Verde Sauce

Ingredients

8 to 10 Anaheim peppers
5 tomatillos
4 serrano or jalapeño chile peppers
1 medium white onion, roughly chopped
5 to 7 cloves garlic
2 teaspoons crushed cumin seeds
1/3 cup masa harina
1/2 cup water
3 cups chicken  or vegetable broth
Salt to taste
3 tablespoons olive  oil or oil of your choice

Fresh Chiles Verdes

Fresh Tomatillos

Stove Top Roasting Green Chiles

Tips~ When I only need to roast a few green chiles, I use my small comal on the stove top. Heat to medium and turn as needed.

 

Directions

1. Preheat oven to 425 degrees F. Line a baking pan with foil paper, lay the Anaheim peppers on baking sheet, drizzle with a little oil. Roast in oven for 30 minutes, turning after 15 minutes. Remove from oven and cover with a clean kitchen towel, set aside to cool.

2. In a medium pot, combine the tomatillos,onions, garlic and serrano peppers, cover with water. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.

3. Peel the blistered skins from the Anaheim peppers, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine  peppers, tomatillo mixture, cumin, 2 cups of chicken broth, and 2 teaspoons of salt. Blend on high until smooth. Strain sauce through a wire mesh strainer into a large bowl.

4. In a large sauce pan, heat oil to medium heat. While the oil is heating, combine the masa harina and 1/2 cup water to make a slurry, set aside. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and while the sauce is simmering, add the masa harina slurry, stir well to combine .Add in 1 more cup of broth, taste for salt and continue cooking sauce for an additional 20 to 25 minutes, until sauce becomes thick. Yields about 6 cups.

Chile Verde Sauce

Chile Relleno de Queso~Cheese Stuffed Green Chiles

Chiles Rellenos, one of my all time favorites. My inspiration for this dish was the delicious cheese I had received from the nice people at Cabot Cheese. Cheese stuffed rellenos are one of the most popular dishes when it comes to Mexican and Tex Mex recipes. For today’s blog post, I was anxious to try out the Smoky Bacon Cheddar Cheese in my relleno recipe. I have prepared many, many rellenos, big and small, baked and fried, you name it. But, I don’t think I have ever stuffed any with all cheddar cheese. Freezing the peppers after you stuff and bread them is one of the best tips I learned along the way. This will pretty much keep you cheese from leaking out while it bakes or fries. So, thanks to the wonderful farmers at Cabot Creamery Cooperative for this tasty twist on chiles rellenos. 

Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa.
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa. Serving chiles rellenos over a red salsa is a more traditional presentaion.

Smoky Bacon Cheddar Chile Relleno

4 large roasted anaheim peppers
4 oz. smoky bacon cheddar
1/2 cup flour, salt and pepper
2 eggs, 1 tablespoon hot sauce
1 cup seasoned breadcrumbs
spray oil, or olive oil

For Salsa
4 large roma tomatoes, chopped
2 to 4 serranos, chopped
1/4 white onion
2 cloves garlic, sliced
salt and pepper to taste
pinch of oregano
olive oil

Simply and fresh ingredients for a delicious cooked salsa.
Simply and fresh ingredients for a delicious cooked salsa.

 

For Garnish
Avocado slices
Thinly sliced onion
Chopped cilantro

For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.
For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.

To roast peppers in the oven, set the top rack 10 to 12 inches from broiler. Turn on high. Place peppers on baking sheet and cook under broiler for 6 to 8 minutes, turning as needed to blister the skins. Place in plastic bag or glass bowl and cover to steam. Let them cool.

Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas
Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas

Directions

1. Carefully peel the blistered skins off of the roasted green chiles. Cut a T shape up near the base of the pepper and remove the seeds and membranes as best you can. Careful not to tear the pepper too much when removing the membranes. If they tear, the freezing step will help keep them from opening up while cooking. Cut the cheese to fit inside the peppers, but making sure they will close.

2. Set up breading station. It’s best to use a shallow dish, such as a pie plate for breading. In one, add the flour, salt and pepper. In second dish, whisk eggs with hot sauce. In the third add the seasoned breadcrumbs. I actually used cornflake crumbs on this day.

3. Using both hands, dredge through flour, then into eggwash and finally coat with breadcrumbs. Use your hands to coat evenly. This is not my favorite job, but it’s the only way. Transfer peppers to a plate and freeze for 1 to 2 hours. 

4. To cook peppers, you could shallow fry them until crisp and golden brown or you could bake them on a sprayed sheet pan in a preheated 425 degree oven for 15 to 18 minutes. If you bake them, spray the tops of peppers with oil before baking to crisp up the tops. I baked them on this day.

5. For salsa, add all ingredients, minus the oil to the blender. Add just enough water to help salsa blend easier. Blend until smooth. Pour into a skillet that has been preheated  at medium with 1 tablespoon of olive oil. Cook the salsa for 6 to 8 minutes, taste for salt and pepper. Add warm salsa to serving plate and top with chile relleno. Garnish with avocado, onion and cilantro. Yields 4 servings.

For today's chiles rellenos, I am using the smoky bacon cheddar from cabot.
For today’s chiles rellenos, I am using the smoky bacon cheddar from cabot.
A wide shallow dish, such as a pie or cake pan works best for breading.
A wide shallow dish, such as a pie or cake pan works best for breading. I like to add a few extra spices to my breadcrumbs, such as garlic, smoked paprika and cayenne.
Seriously, the breading step is the most tedious part of this whole recipe. But it's so worth it!
Before baking. Seriously, the breading step is the most tedious part of this whole recipe. But it’s so worth it!
None of the rellenos leaked out any of the cheese. Freezing them is key to this.
After baking. None of the rellenos leaked out any of the cheese. Freezing them is key to this.
Serve  relleno with warm corn tortillas.
Serve relleno with warm corn tortillas.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
Smoky Bacon Cheddar Rellenos.
Smoky Bacon Cheddar Rellenos.

Garnished with a Smoked and Grilled Pico de Gallo Salsa. Click onto picture to see full recipe.

 

Roasted Poblano Sauce

I love roasted poblanos for chiles rellenos. I love a good green chile enchilada sauce too! I tend to favor the green Anaheim peppers for that sauce and never think to use poblanos. The rich dark green colors of the roasted poblano sauce will make any dish delicious without adding too much heat. I will usually purchase 6 large poblano peppers with the intention of preparing rellenos, but often I find myself roasting them off for salsa recipes. This is an easy and quick sauce recipe that includes that masa harina, that I enjoy so much, as a thickener. It’s naturally gluten free and adds a subtle corn flavor to the sauce. For today I share just the sauce recipe, but on the next blog post I will share with you the delicious Carne Asada Guacamole Enchildas that I prepared using this sauce. I am still on the fence on which is my favorite sauce….red or green….really pulling towards the green! 

Love the deep roasted green color of this sauce.
Love the deep roasted green color of this sauce.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.
For enchiladas, burritos, flautas, taquitos, smothered chicken, braising green chile.

Roasted Poblano Sauce

5 large, roasted poblanos
6 cups chicken broth 
Olive oil
1/2 cup onion, diced
3 cloves garlic, minced
2 serranos or jalapenos, minced
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon vinegar powder or 1 tablespoon cider vinegar
1 teaspoon cumin seeds, crushed
1 teaspoon oregano, crushed
1/2 teaspoon coriander
1/2 teaspoon white pepper
1/4 cup masa harina
1/4 cup water
Salt to taste

I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .
I will often roaste the poblano peppers, store them in a plastic storage bag for a few days. This will make it alot easier to peel the blistered skins off of the peppers .

 

Directions

1. To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.

2. Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender ans cook for 5 minutes.

3. Add the garlic powder, onion powder, vinegar, cumin, oregnao, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.

4. In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. Yields about 71/2 cups.

Of course I had to prepare a pan of enchiladas with such a tasty sauce.
Of course I had to prepare a pan of enchiladas with such a tasty sauce.

Don’t forget to check out my next blog post for this delicious Carne Asada Guacamole Enchiladas! Coming Soon!

Roasted Poblano Carne Asada Enchiladas