Post by Okwes on Oct 12, 2006 14:43:32 GMT -5
GREEN CHILE SAUCE
El Pinto Restaurant
3 Tbs. fresh New Mexico flame roasted green chiles
1 can 28 oz. whole peeled tomatoes
3 oz. medium onion sliced or diced 2 cloves minced garlic
2 oz. salad oil
1 Tbs salt
1 cup water
Yield: approximately 1/2 gallon
METHOD:
Wash your chiles and either flame roast in your oven broiler or char-broil
outside in your gas or charcoal grill until blackened on the outside, place
inside a plastic bag to steam and finish cooking.
Don't rub your eyes!
Open the tomatoes, combine with the chiles and place in your food processor
and pulse for 5-6 seconds (do not over puree or you will have mush). You can
chop by hand you prefer.
TO COOK:
Place oil in a thick bottom pan and turn on heat to medium - hi. Let it
pre-heat 1 minute, then add the onions and cook until the onions caramelize
(sweet golden brown). Add the garlic and cool for 1 minute more.
Next, add the chile/tomato mix, water, salt, and a little TLC.
Bring the chile to a boil, turn down the heat and simmer for 20 minutes.
You can add pork, beef, chicken or other meats that you may enjoy, by
browning the meats in oil before the onions are added.
Taste for seasoning and enjoy with your favorite tortillas! CORN CHOWDER
WITH GREEN CHILI
Chris Maher - Momentitos de la Villa, Taos
1/2 pound butter
1/2 cup flour
1 tsp cayenne
1 bunch celery, diced in 1/4" cubes
6 Ears of corn, roasted husk, cooled, kernels cut off
1-2 potatoes, 1/4" cubes, set aside, covered in water to prevent oxidization
2 New Mexico Green Chiles, 1 Jalapeno, roasted, sweat peeled
3-4 White onions, diced
2-4 Red bell peppers, diced
Chicken Stock (about 2 quarts)
2 bay leaves
4 cups milk
Melt butter in pot with cayenne pepper. Slowly add flour while whisking
constantly until mix reaches a nutty brown color. Add in saut�ed onions, jalapeno
and chiles, stirring frequently for approximately 3 minutes. Add potatoes,
corn, 2 bay leaves and stock. Increase heat and simmer until potatoes are
aldente. Add celery, and red peppers, and simmer until all vegetables are tender.
Add milk and beat until warm. Season with cayenne.
El Pinto Restaurant
3 Tbs. fresh New Mexico flame roasted green chiles
1 can 28 oz. whole peeled tomatoes
3 oz. medium onion sliced or diced 2 cloves minced garlic
2 oz. salad oil
1 Tbs salt
1 cup water
Yield: approximately 1/2 gallon
METHOD:
Wash your chiles and either flame roast in your oven broiler or char-broil
outside in your gas or charcoal grill until blackened on the outside, place
inside a plastic bag to steam and finish cooking.
Don't rub your eyes!
Open the tomatoes, combine with the chiles and place in your food processor
and pulse for 5-6 seconds (do not over puree or you will have mush). You can
chop by hand you prefer.
TO COOK:
Place oil in a thick bottom pan and turn on heat to medium - hi. Let it
pre-heat 1 minute, then add the onions and cook until the onions caramelize
(sweet golden brown). Add the garlic and cool for 1 minute more.
Next, add the chile/tomato mix, water, salt, and a little TLC.
Bring the chile to a boil, turn down the heat and simmer for 20 minutes.
You can add pork, beef, chicken or other meats that you may enjoy, by
browning the meats in oil before the onions are added.
Taste for seasoning and enjoy with your favorite tortillas! CORN CHOWDER
WITH GREEN CHILI
Chris Maher - Momentitos de la Villa, Taos
1/2 pound butter
1/2 cup flour
1 tsp cayenne
1 bunch celery, diced in 1/4" cubes
6 Ears of corn, roasted husk, cooled, kernels cut off
1-2 potatoes, 1/4" cubes, set aside, covered in water to prevent oxidization
2 New Mexico Green Chiles, 1 Jalapeno, roasted, sweat peeled
3-4 White onions, diced
2-4 Red bell peppers, diced
Chicken Stock (about 2 quarts)
2 bay leaves
4 cups milk
Melt butter in pot with cayenne pepper. Slowly add flour while whisking
constantly until mix reaches a nutty brown color. Add in saut�ed onions, jalapeno
and chiles, stirring frequently for approximately 3 minutes. Add potatoes,
corn, 2 bay leaves and stock. Increase heat and simmer until potatoes are
aldente. Add celery, and red peppers, and simmer until all vegetables are tender.
Add milk and beat until warm. Season with cayenne.