Anyone up for trading recipes?

[Sohapi]

Originally Posted by flaggship1

Great minds think alike.
Hi!!!
I have frozen Hatch Chiles in the freezer too... and coco... and...

OK the serious red Chile enchilada sauce question. I remember when I first moved to New Mexico and had red Chile stacked enchiladas. I would swear the red Chile sauce was so hot it could have been 4 lbs of dried red chile's, soaked in 2 cups of chicken stocked. Pureed. Strained. Heated and poured on top of stacked corn tortillas with cheese and onions in between - and if lucky... a fried egg on top.

The question is... is that an actual red Chile recipe. Nuthin much but red Chile? I know you know young lady. What's the secret.

Hey Steve it is a tradition NM Enchilada! You can use a variety of dried red chili's when making your sauce. Most people now days used dried chili powders now and so add what they want with less time used. I am posting the recipe I use and remember you can add what you want depending on your mood etc. Sometime I even add part of a beer to mine......just depends.

Red Enchilada Sauce – Whole Chilies
1 pound dried red chili pods
2 – 3 tbsp. garlic powder
2 – 3 tbsp. cumin powder
2 – 3 tbsp. dried oregano
1 – 2 tbsp. salt
1 – 2 tbsp. cocoa powder
1 tbsp. undulated beef broth paste

Bring a large stockpot of water to a boil. Remove stems from the red chili pods, and discard. You can remove the seeds if you want but I leave them in. Add red chili pods to boiling water, and reduce heat to medium. Allow chili pods to simmer for one hour.

Add 10 chili pods to the blender, along with 2 cups of the liquid from the stockpot. Add in 1 tsp each of garlic, cumin and oregano, cocoa and 1/2 tsp of salt. Blend until smooth, and then strain liquid through a strainer into a bowl, to separate the red chili sauce from the chili peels.

Repeat until all chilies have been blended. On the last batch blend in the beef broth paste, then mix well.

When I am ready to make my enchilada’s or use it for Huevos Ranchero’s I brown up some chopped onions in a little olive oil with some fresh chopped garlic too. Then add the red sauce and let it simmer for a few minutes till the flavors merge.


Freeze unused sauce in 2 cup servings for up to 6 months.

[Sohapi]

This sauce is easier as it used pre ground chili's.

NM Enchilada Sauce
3 ounces (1 bag) California chiles, dried
3 ounces (1 bag) pasilla chiles, dried
1/2 cup tomato puree
1/2 teaspoon cumin
1/2 teaspoon white pepper
1 teaspoon allspice
1/2 teaspoon oregano, dried
1/2 teaspoon vegetable base
1 teaspoon salt
1/2 teaspoon beef stock – undiluted
6 cups water
1 tablespoon flour
2 tablespoons unsalted butter

For the sauce: In a Dutch oven or large saucepan, combine all of the sauce ingredients except for the flour and butter over medium-high heat.

Bring the mixture to a boil, and reduce the heat to low. Simmer for 1 and 1/2 hours, stirring occasionally.

In a saucepan over medium heat, melt the butter.

Make a roux by adding the flour and whisk until the mixture is lightly browned and slightly thickened.

Slowly add the roux to the simmering sauce and stir to combine.

Increase the heat to medium and boil the sauce for another 45 minutes. You can add water to thin this out if you prefer a thinner sauce.

After the 45 minutes, carefully strain the sauce, discarding the solid large pieces. There you have it!

[Sohapi]

Green Chili Stew

2 pounds chicken or turkey cut in cubes or pork cubes
2 large onions, chopped
3 (or more) cloves of garlic, chopped
1 red bell pepper for color, chopped
1 cup of roasted chopped Hatch chili minimum … I use a lot more, but depends on how hot they are too.
2 large ripe tomatoes, chopped
1 cup of potato cubed
2 cups of low sodium chicken stock
1 cup of cooked black beans
Dried Mexican oregano to taste about a teaspoonful
Cumin powder to taste about 1/2 teaspoonful

Brown chicken or turkey or pork in a little olive oil. Add onions to the oil and cook until softened. Add red peppers, potatoes and garlic and cook about 3 minutes more. Then add chicken stock, Hatch chilies into chicken or turkey or pork. Simmer about an hour.
Add everything else and simmer an additional hour.

[CampDaven]

Chilis. Anaheim. Useful in many dishes

These will not see the sunrise: batter dipped and fried. GF of course

[Sohapi]

Originally Posted by CampDaven

Chilis. Anaheim. Useful in many dishes
Attachment 84440
These will not see the sunrise: batter dipped and fried. GF of course

I love Anaheim Chilies too and use them just like Hatch chilies. Love to make green chile & Cheese frittatas, and use chilies in almost anything to be honest.

[flaggship1]

Originally Posted by Sohapi

I love Anaheim Chilies too and use them just like Hatch chilies. Love to make green chile & Cheese frittatas, and use chilies in almost anything to be honest.

Anaheim if Hatch not available... which is why my freezer has Hatch... it's a soil, water and climate thang. Sue has been to The Chile Festival if not mistaken. We have it on the list. And the green Chile Trail.

[CampDaven]

Here is da chilis, and some cauliflower that sucked up the extra batter!

[Sohapi]

Originally Posted by CampDaven

Here is da chilis, and some cauliflower that sucked up the extra batter!
Attachment 84482

Looks delicious!!!

[Sohapi]

I made what I call Hawaiian Chicken tonight.

[CampDaven]

This is what we provided to happy hour last night. Was a big hit.

The little sweet chilis are sliced and the seeds removed. Hamburger, pepper, salt, garlic; mix it up, stuff the chilis. Then wrap with bacon, stab viciously with toothpics, and roast them over an open grill, on high heat, preheated.
Simple, and a super crowd pleaser. Can used jalapeños or larger Anaheims in the same recipe, and can alter the recipe with spicing in the burger.
Bon a petit


RVM1
AKA: Captain Forehead

[LittleHouse]

Love this thread. I'll be visiting often. I'll find a couple of my faves to add. Thanks

[Sohapi]

Originally Posted by LittleHouse

Love this thread. I'll be visiting often. I'll find a couple of my faves to add. Thanks

That's awesome!!!! Add as many recipes as you would like, we all love to cook and eat here.

[Sohapi]

Super Bowl is a big deal for us this year again. So I have been making what I call Super Bowl dip and fresh guacamole too.

Super Bowl dips is easy to make and yummy to eat lol. I started making this dip 25 years ago and all my kids and their spouse make it too. lol I use Hatch chilies that I dice up in mine, but its something that can use from a can too.

[flaggship1]

Originally Posted by Sohapi

Super Bowl is a big deal for us this year again. So I have been making what I call Super Bowl dip and fresh guacamole too.

Super Bowl dips is easy to make and yummy to eat lol. I started making this dip 25 years ago and all my kids and their spouse make it too. lol I use Hatch chilies that I dice up in mine, but its something that can use from a can too.

That wouldn't last long around here... yum.