We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren’t roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster’s they have.
A Favorite – New Mexico Hatch Green Chile Sauce
Thanks to my favorite HEB in my area I have my New Mexico Hatch Green Chile! Booyah! Still in New Mexico and feeling very disappointed I called the Produce Manager of my favorite HEB on S Valley Mills in Waco! This was on a Monday and they weren’t roasting until the weekend. I told him I wanted a case of hot and a case of mild! No problem! He got my name but didn’t get my phone number and afterward I thought, hmmm….oh well, we’ll see!
Saturday comes and I decide I’m going to call them and see if this actually happened. To my surprise, because I hadn’t paid for them, they didn’t have my number, just my name, my chiles were roasted, in the cooler and ready for me to pick up. Amazing. This is the link to my favorite HEB Plus! They kind of cater to the Baylor students so you can get items you can’t get at other locations. https://www.heb.com/heb-store/US/tx/waco/valley-mills-h-e-b-plus!-672.
I picked up my roasted chiles and I place a dozen in quart size freezer bags. These were beautiful chiles. They are big and they peeled so easily!
A Favorite – New Mexico Hatch Green Chile Sauce
There are so very many recipes using Hatch Green Chile. Green Chile Enchiladas are always a favorite, but there are so many more recipes I use them in. Like this morning, I couldn’t resist! I had to have Green Chile! I made a Breakfast Burrito that was amazing. I’ll post this as an actual recipe later, but you need a little peek! Here is the link for my New Mexico Hatch Green Chile Beef Enchiladas https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.
Yum. I know. So delicious. Hope you enjoy the recipe!! I hope you learn to love green chile as much as we do! It is a staple in our home!
New Mexico Hatch Green Chile Beef Enchiladas
Ingredients
- 2 tbsp vegetable oil
- 1/2 to 1 medium onion, finely chopped
- 2-3 garlic cloves minced or grated
- 1 tbsp all purpose flour
- 2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
- 2 cups water
- 1/4 tsp cumin
- 1/4 tsp dried Mexican oregano
- 1/2 tsp salt or to taste
For the filling and assembly
- 1 lb ground beef
- 1/2 white onion, finely chopped
- 12 corn tortillas
- oil for frying the corn tortillas
- 1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
- salt and pepper to season the ground beef
- Prepared Green Chile Sauce
Instructions
For the Green Chile Sauce
- Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.Stir in the flour and continue cooking for another 1 or 2 minutes.Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.
For the filling and assembly
- Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
- Grate your cheese and chop your onions.
- Cook your meat in a skillet with salt and pepper just until lightly browned.
- Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
- place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
- Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
- Place the enchiladas in the hot oven and cook just until your cheese has melted.
- I serve these with Mexican rice and pinto beans! Yum! Delicious!
