2018 Hatch Chile Festival Schedule - Harris Teeter
Raleigh, Durham, Chapel Hill, CaryThe Triangle Area
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Here's the perfect simple way to sample them and 'get' what the fuss is all about.
Take a fresh flour tortilla. Heat it up or not. Place a room temperature or warmed peeled roasted hatch chile on the tortilla. Sprinkle it with garlic powder. Fold and eat and thank me later.
Chili Rellenos is how we use them, not as simple as the above example, but worth the effort. When we eat at a new Mexican restaurant, this is what we order....it's our gauge...to see if they good in the kitchen. Depending on where you go in Mexico, rellenos will contain different ingredients....but our favorite is just good cheese.
Here's the perfect simple way to sample them and 'get' what the fuss is all about.
Take a fresh flour tortilla. Heat it up or not. Place a room temperature or warmed peeled roasted hatch chile on the tortilla. Sprinkle it with garlic powder. Fold and eat and thank me later.
I thank you NOW!
Another one I love is to slice a bunch in half, lengthwise, clean out the seeds and stems, and then saute in EVOO with Sea Salt at the finish. Go on Medium heat, and let them slowly blister, turning regularly. Takes 15-20 minutes, I guess?
When done, let them cool, or not, and serve with Jarlesburg cheese and your favorite cracker. (Trisket Thins go well, as they are fairly neutral and not overbearing.
You too will thank me later. I'd Imagine a nice Manchego would be good too, and of course some topical Mexican cheeses would be appropriate to try.
Chili Rellenos is how we use them, not as simple as the above example, but worth the effort. When we eat at a new Mexican restaurant, this is what we order....it's our gauge...to see if they good in the kitchen. Depending on where you go in Mexico, rellenos will contain different ingredients....but our favorite is just good cheese.
Regards
Gemstone1
I agree 100% on your gauge. (If they bring red sauce, it's a fail.)
But I'm not making the damn things at home. WAY too much trouble. AT home, I cheat and do a chile relleno casserole.
If you ever have the chance to order Chiles an Nogada from a 'real' Mexican restaurant, they are wonderful.
Another one I love is to slice a bunch in half, lengthwise, clean out the seeds and stems, and then saute in EVOO with Sea Salt at the finish. Go on Medium heat, and let them slowly blister, turning regularly. Takes 15-20 minutes, I guess?
When done, let them cool, or not, and serve with Jarlesburg cheese and your favorite cracker. (Trisket Thins go well, as they are fairly neutral and not overbearing.
You too will thank me later. I'd Imagine a nice Manchego would be good too, and of course some topical Mexican cheeses would be appropriate to try.
Are these after roasting and peeling or still 'uncooked'?
PS my simple 'recipe' is roasted and peeled.
(Sorry for the brief detour to the Award Winning Chile Food Channel.)
Are these after roasting and peeling or still 'uncooked'?
PS my simple 'recipe' is roasted and peeled.
(Sorry for the brief detour to the Award Winning Chile Food Channel.)
You can do them from "fresh/raw". When i used to grow various similar strains in my garden, they'd come strait from the sunshine into the pan.
(I also like to get the roasted ones, dice, bag and freeze them, and keep them for White Bean Chile or Green Chile. I haven't done that in years, so hopefully that will happen in 2018. ...And Rellenos.)
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