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9:36 PM
Julia Dunaway
It's Hatch chile season now and Central Market is roasting them daily. Every August I buy at least 40 pounds of Hatch chiles, bag them up, and freeze them to use throughout the year.
I buy a combination of hot and mild ones, mix them up and use them in so many dishes. All the dishes that use "canned green chiles" taste so much better with the real chiles. Something about the charred flavor, the freshness of the chile, the heat, all combine to make the food taste so great. I have great memories of eating the most awesome huevos rancheros in New Mexico, covered with lots of hot green chile sauce which was a dark green, not the milky green I was used to seeing. I learned to make these huevos rancheros years ago and still pause with pleasure when I take the first bite because they are so flavorful--the bite of the beans, the chewy tortilla, creamy eggs, spicy green chiles, cheese, and the scallion/cilantro topping adding a freshness. Make this and you will be sold on Hatch green chile huevos rancheros forever!
Green Chile Sauce
3 cups roasted, peeled, seeded, and chopped Hatch green chiles (mix mild and hot as you prefer--I use mostly mild with a few hot)
4 cups water
1 cup chopped onion
2 tsp Mexican oregano
6 cloves garlic
1 1/2 tsp kosher salt
Combine all ingredients and simmer uncovered 30 minutes. For a thicker sauce, in a separate pan make a roux with 2 T vegetable oil and 3 T flour. Cook until it is light brown. Add to chile mixture and cook an additional 15 minutes.
Sauce can be frozen after it cools off. I put it in quart size freezer bags and use if for enchiladas, in chili, on tacos, etc.
Huevos Rancheros
4 cups pinto beans, black beans, or pink beans, cooked. I take canned beans, rinse and drain them, cook them with diced onions, diced bell pepper, a diced jalapeno pepper, 1 minced garlic clove and 2 cups low sodium chicken broth. Of course you can cook your own recipe for beans as well.
4 cups green chile sauce
4 tortillas--flour or corn
Vegetable oil
Butter
8 eggs
3 cups cheese, cotija, Monterey Jack, cheddar (I use Monterey Jack)
1/2 cup sliced scallions
1/2 cup chopped cilantro
Heat the beans and chile sauce in separate pans. Lightly fry tortillas in vegetable oil if using corn tortillas, or just heat if using flour.
Heat butter in saute pan and cook eggs as desired. I prefer over easy. Place each tortilla in a oven proof shallow bowl. Spoon 1 cup bean over each tortilla, top with cooked eggs, then cover with 1 cup of green chile sauce. Sprinkle chhese on top. Place under broiler until cheese bubbles.
Garnish with scallions and cilantro and serve hot.
I buy a combination of hot and mild ones, mix them up and use them in so many dishes. All the dishes that use "canned green chiles" taste so much better with the real chiles. Something about the charred flavor, the freshness of the chile, the heat, all combine to make the food taste so great. I have great memories of eating the most awesome huevos rancheros in New Mexico, covered with lots of hot green chile sauce which was a dark green, not the milky green I was used to seeing. I learned to make these huevos rancheros years ago and still pause with pleasure when I take the first bite because they are so flavorful--the bite of the beans, the chewy tortilla, creamy eggs, spicy green chiles, cheese, and the scallion/cilantro topping adding a freshness. Make this and you will be sold on Hatch green chile huevos rancheros forever!
Green Chile Sauce
3 cups roasted, peeled, seeded, and chopped Hatch green chiles (mix mild and hot as you prefer--I use mostly mild with a few hot)
4 cups water
1 cup chopped onion
2 tsp Mexican oregano
6 cloves garlic
1 1/2 tsp kosher salt
Combine all ingredients and simmer uncovered 30 minutes. For a thicker sauce, in a separate pan make a roux with 2 T vegetable oil and 3 T flour. Cook until it is light brown. Add to chile mixture and cook an additional 15 minutes.
Sauce can be frozen after it cools off. I put it in quart size freezer bags and use if for enchiladas, in chili, on tacos, etc.
Huevos Rancheros
4 cups pinto beans, black beans, or pink beans, cooked. I take canned beans, rinse and drain them, cook them with diced onions, diced bell pepper, a diced jalapeno pepper, 1 minced garlic clove and 2 cups low sodium chicken broth. Of course you can cook your own recipe for beans as well.
4 cups green chile sauce
4 tortillas--flour or corn
Vegetable oil
Butter
8 eggs
3 cups cheese, cotija, Monterey Jack, cheddar (I use Monterey Jack)
1/2 cup sliced scallions
1/2 cup chopped cilantro
Heat the beans and chile sauce in separate pans. Lightly fry tortillas in vegetable oil if using corn tortillas, or just heat if using flour.
Heat butter in saute pan and cook eggs as desired. I prefer over easy. Place each tortilla in a oven proof shallow bowl. Spoon 1 cup bean over each tortilla, top with cooked eggs, then cover with 1 cup of green chile sauce. Sprinkle chhese on top. Place under broiler until cheese bubbles.
Garnish with scallions and cilantro and serve hot.
3 comments:
This one of my all time Favorite dishes!! Love love love this for breakfast!!!
When you say 'bag the chilis and put them in the freezer'...do you cut the stems or do any kind of prep or just bag them roasted after they cool down?
Actually I peel them and remove the stems and seeds before I freeze them. You are supposed to rub off the skin with a moist paper towel and not rinse the peppers under water or you rinse off the flavor.
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