Hatch Green Chile Rellenos w/Beefy Enchilada Sauce

Chile Rellenos

It's Hatch Green Chile season again, but this year I decided not to get 30 lbs worth...lol  I really loved the chiles, but decided I didn't want to go through the trouble of prepping them.  Maybe next year I will be up to the task again ;o)

I did get about 1 lb of them at the store and made Chile Rellenos out of it.  I love rellenos, but most of the time they aren't very good when you order them at a restaurant. I think they may make them ahead of time and then reheat and dress them right before they serve it.  I like them fried & stuffed with cheese, none of that healthy grilled stuff ;o) I'm not even really sure what an authentic Chile Relleno is, so I just improvised and made it my own way!

My post about last years ordeal of prepping my Hatch Chiles...

http://myhomecookedmeals.blogspot.com/2011/05/dinner-tonighthatch-green-chile-chicken.html

Making the sauce...

I decided to make an Enchilada type sauce and then added a little bit of meat to it since the rellenos was just stuffed with cheese, onion & corn.

For the sauce, I sauteed...onion, jalapeno & garlic and then added chili powder, cumin, Mex oregano, Mex seasonings, s&p & masa flour as a thickener.

Melding the Flavors...

For a big batch of Enchilada Sauce I would add homemade stock, but since I was only making a little, I just added water and  bouillon for flavor. I also normally would add a little bit of tomato or tomato sauce, but this time I just added some homemade pico de gallo/salsa that I had leftover from our taco dinner. After the flavors had melded for about 20 mins,  I whirled it up with the stick blender for a smooth consistency.

Enchilada Sauce w/Ground Beef & Chorizo

For the meat, I just added the leftovers from our Ground Beef & Chorizo Tacos from the night before.  I added it after I used the stick blender on the sauce and then cooked it down to a semi-thick consistency.  I didn't want it too watery that it would just all dribble off the plate.

Of course you can omit the beef/chorizo & chicken flavorings for my non-meat-eater friends :o)  That's one of the things I love about cooking, it's so versatile that you can change a lot of the ingredients around.  I'm actually tempted to try Soyrizo...Chorizo made out of soy!

Taco Post...

http://myhomecookedmeals.blogspot.com/2011/08/ground-beef-chorizo-tacos.html

Roasted Hatch Chiles

It's not quite the same as the char that you get from the Hatch Roastings that they do at the store, but the next best thing is to put them under the broiler of my oven when I have to roast more than a couple of chiles.  If I only had a few I'd have roasted them on the flame of the stove ;o)

After taking them out of the oven, I stick them in a plastic bag for about 10 mins, so they steam and are easier to peel.  I also take the seeds out, but leave the stems on.  I try not to tear it, but sometimes that's hard!

Stuffed w/Cheese, Onion & Corn

I learned this technique on a Diner's, Drive-In's episode.  I would have liked to use Jack Cheese, but I only had Cheddar on hand.  I grated the cheese then added raw onions & sauteed fresh corn.  I then formed the mixture into a cigar shape and then shaped it to fit into the chile.  I then closed it as tight as possible and then froze it for about 15 mins.  When you take it out of the freezer, be careful that it doesn't tear when you take it off the plate.

Floured...

After taking it out of the freezer, I cover it in flour.  Don't let it thaw if it's only been in the freezer for about 15 mins. Since it's lightly frozen, the cheese keeps it's shape and won't fall out even WITHOUT using a toothpick to clamp it together.  Now that I think about it, it may have been better with Masa Corn Flour...

Egg White Dip

You need to make this Egg White Mixture before taking the chiles out of the freezer.  I made it with a stick blender with the whisk attachment.  I first whisked 2 egg whites until semi-stiff peaks formed then I added 1 egg yolk and then a little flour to the mix.  It was the consistency of a fluffy pancake batter.  

I then dipped the floured chiles into the dip/batter then deep fried  it.  The batter & flour seals the chiles, so  the cheese doesn't ooze out :o)

Frying...

Keep turning it when you fry it and I go by the color for the doneness.  Be sure to fry it enough, so the cheese gets hot and melts.  The first one I served to Hubby was kinda cold and the cheese wasn't quite melted...

Ready to Dress...

Fried, Yummy Goodness :o)

Topped w/Meat Sauce & Cheese Mix

I topped it with the leftover Cheese Mix, the Beefy Enchilada Sauce, Salsa, raw onions, cilantro & jalapeno.  I served it with White Long Grain Rice flavored with chicken bouillon with corn added to it.   I think I said before that I can add corn to just about everything!

Dinner Tonight...Hatch Green Chile Chicken Enchiladas

Hatch Green Chile Chicken Enchiladas

We were in Santa Fe, NM a couple of years ago and I loved the Green Chiles that they had on everything!  I learned that the best chile was the Hatch Chile.  Here in LA, when the chiles are in season at the end of August  they import them from Hatch, NM and there are some grocery stores that roast them in the parking lot.  Most places sell them in only 30 lbs bags and I figured that would be way too much for me.  I heard that Bristol Farms would sell smaller batches, so I went there.  It turned out that if you wanted them freshly roasted you would have to buy 30 lbs!  I debated in my head for a couple of mins, but then decided I wanted them, so I got 30 lbs worth of Hatch Chiles!  I heard that other places people wait in line for hours at a time in the hot sun and buy a couple of bags and split it with friends.  At Bristol Farms there was no line at all, it may have cost a few dollars more, but no wait is worth the cost!  

Driving home with the chiles in my trunk smelled so good!  I couldn't wait to get them home.  My main concern was if I'd be able to fit it in my freezer, I'd forgotten that I would have to peel them all too. After  roasting the chiles they  did condense down. I peeled and seeded them before freezing and that took me 4 1/2 hours to do...I did it in intervals, so it wasn't that bad;o)  Total net weight was 13 lbs, so it easily fit in my freezer.  I still have a few packages left, so I made the enchiladas tonight. A friend was telling me that I shouldn't hoard them for too long because they will start to deteriorate...

I used the same techniques as the last time I made enchiladas...
http://myhomecookedmeals.blogspot.com/2011/05/dinner-last-nightenchiladas-frijoles-de.html

Before peeling...

After roasting them at the store, they put the chiles in a plastic bag, so they slightly steamed and made it easier to peel. The guy at the store also told me that it would be easier if I dip them briefly in water before peeling them. I took a soft cooler to put the chiles in because I thought they may leak, but the guy at the store said they wouldn't...of course they did and our trunk smelled like the chiles for months!

4 1/2 hours later...all clean...

Ready for the freezer...

Today...chopping...

Frozen Tomatoes

When I have extra tomatoes that I won't be using I freeze them whole for later use.  It's easier to peel and I chop up the whole thing and use all of it including the seeds and juices.  

Sauteeing the chiles...

I sauteed onion & garlic with seasonings then added the chopped tomatoes and chiles and cooked them until softened then added homemade chicken broth and cooked for about another 20 mins.

After using the Immersion Blender

After the sauce was cooked I whirred it up with the immersion blender to make a smooth sauce.

Browning Chicken

I've been so lazy about going to the grocery store lately, so I was able to make this meal with everything that I already had in my kitchen.  I almost always have frozen chicken on hand.  As I posted before, I buy whole chickens and then cut them up and freeze them and save the bones to make stock later.  If I had gone to the grocery store I would have added cilantro and maybe tomatillos to this dish.

After browning the chicken I threw it into a stock pot w/onions, carrots, celery, garlic, bay leaf etc. and made the chicken for the enchilada and also stock.  I browned the chicken, so the stock would have a richer flavor since I didn't add any extra bones to it.  The chicken pieces were all on the bone and I cooked them for about 30 mins then took out the thighs & breasts and then continued to cook the rest for another 30 mins.  I later threw out the wings & legs.

Chicken w/enchilada sauce...

I put some of the enchilada sauce on the chicken to flavor and moisten it.

Ready for the oven...

The enchilada has cheese, chicken & onions in it. I first fried the tortilla then dipped one side of it in the sauce then rolled it up.  I topped it with more sauce and cheese and baked it in the toaster oven at 425 degrees for 20 mins.  This time I just put it on top of flat foil, so it would be easier to serve :o)

Ready!

The rice was made in the rice cooker with long grain rice, corn & water with a little bouillon.  I love corn...I can put it in just about anything ;o)

I'm ready for my close up...

Chile Rellenos w/Cheese & Onions

Since I froze all 30 lbs of the chiles, I ended up buying about 2 lbs more at a later date so I could make Chile Rellenos.  I don't mean to brag, but they were the best rellenos ever;o)  I stuffed them with cheese and onions and then made a basic red enchilada sauce and added ground beef and onions to it. It was the first time that I'd made rellenos....and the last time, I should make them again when the Hatch Chiles are in season again :o)

Dinner Last Night....Hard Boiled Egg Enchiladas, Frijoles de la Olla, Rice, Chips & Pico de Gallo

 Ready to be Rolled...

I got this enchilada recipe from my mother-in-law, she and my father-in-law lived in the San Diego area for a while and this type of enchilada was popular down there back in the 60's.  When I first heard of the ingredients I thought it was very strange, but then when my husband made it for me, I loved it!  The filling is Hard Boiled Egg, Cheese, Onions & Olives, that's it! Hubby made it for me just once and I've been making it since!  Their tradition is to use the turkey stock that they made from the leftover Thanksgiving turkey and use that for the enchilada sauce.  My husband's grandmother used to have a restaurant in Arizona called Snow's Inn in Casa Grande that closed in the '70's when she passed away. The original enchilada sauce recipe came from her.  I've changed the recipe a little like I do with most of my dishes;o)

This was another meal that took most of the day to prepare.  While I'm prepping, I think why am I going through all this, but then when I sit down to eat, I get my answer...it was worth all the extra work!

Chopped Eggs..

I love the color of the yolks in these eggs.  I get them at the Japanese market Marukai.  It's their own brand and is Cage Free Fertile eggs.  

For the Enchiladas...and other stuff...

What's nice about Mexican cooking is that many of the ingredients are used for a lot of different dishes.  For instance, the onions went in the enchiladas, salsa, beans & rice!  I chop everything by hand, so it does take a little bit of time.  I really don't like the outcome of food processor chopped veggies, it seems to tear everything apart.  I usually grate my cheese too, sometimes I'll buy pre-grated cheese to make pizza :o)

Frying Corn Tortillas...

I deep fry everything in my wok :o)

For Enchiladas...

I lightly fry the tortillas for the enchilada, so they will be pliable...

Tomatoes for Enchilada Sauce...

I don't claim that my ethnic meals are "authentic".  Hey, I grew up with Taco Bell as Mexican Food...lol  I try to get the proper ingredients, but I also put in my own twists.  For the enchilada sauce I:  saute onion, jalapeno, serrano, garlic and spices including chili powder, garlic powder, cumin, Mex oregano etc. For the chili powder I buy a bunch of different types of ground powders and mix it all together and store it for later use. I saute the seasonings with the onion, so the flavors bloom.  I also add chopped tomato and sometimes I add tomato sauce too, I didn't this time. I use Masa Harina (Corn Flour) as a thickener and add homemade chicken stock.  If it needs more flavor I add a little bit of bouillon of some sort;o)

Enchilada Sauce

After adding the chicken stock everything simmers for about 20-30 mins then I mix everything together with an Immersion Blender to get the sauce smooth and I don't need to strain it.  I love my immersion blender! The only thing is that it has a tendency to splatter, so I put the pan in the sink to blend it;o)

Ready for the refrigerator...

I like to use both red & brown onions, sliced canned olives, chopped hard boiled egg & Jack cheese.  I put a little of the sauce at the bottom of the dish.  If I'm going to bake the enchiladas right away, I dip the tortillas in the sauce too.  I sometimes make these ahead of time and refrigerate them, when I do that I don't dip in the sauce because it gets too soggy.  Then before cooking, I add more sauce and bake at 400 degrees for 20-30 mins until all the cheese melts and is bubbly.  I made these in the toaster oven.

Hard Boiled Eggs, Onions, Cheese & Olive Enchiladas

Frijoles de la Olla

My favorite way to eat Pinto Beans is Frijoles de la Olla (Beans in a Pot) or I think of them as soupy beans :o)  The first time I had them was at Super Rica in Santa Barbara.  People always talk about how Super Rica was Julia Child's favorite Mexican Restaurant and we really did see her there once! It also turns out a very dear friend of ours is the one that introduced Julia to Super Rica! The place is the type where you order at the window and when they call your number you pick up your food yourself.  Julia, got table service! When I get these beans at Super Rica, I ask for extra broth...

Frying Up the Bacon...

To make the beans I start out with chopping bacon and frying it up then strain it and save the grease.  I also soak the dry pinto beans over night in cold water or if I forget to do that, I soak it in hot water for a few hours, drain it, then boil it with fresh water for over an hour.

Mashing the Beans...

While the beans are simmering I saute onions, garlic & jalapenos in the bacon fat.  When the beans have softened I add the onion mixture, bacon, more water if needed, bouillon, & seasonings.  After the flavorings have melded I use a bean masher and mash some of the beans.  This is another tool that I love.  It works better than a potato masher because it has a solid bottom.

Mexican Rice

Both my husband's brothers married Hispanic wives and I got tips on making my Mexican rice from their mothers.  I told one of them that I put corn in mine and she called it Tex-Mex;o)  The other one is from Texas and when she would visit she would bring her own rice from home!  After watching her make the rice (she only measures the rice and water ratio), I tried to make it several times and it just wouldn't turn out!  I use a measuring cup that flattens to store and I figured out that when I opened it, I didn't open it all the way, so I wasn't using a full cup of rice...lol  I thought it was the rice I was using that was causing the trouble and I looked all over for Texas rice!

Frying the Rice...

In the Rice Cooker...

I fry 1 cup of long grain rice in ALOT of oil until it browns then add onions to it in a pot on the stove.  While the rice is sauteeing, I add 1/4 cup tomato sauce or this time I used chopped fresh tomatoes then add water, so it equals less than 2 cups including the tomato, then add some corn, bouillion (I know, I use it alot;o) & seasonings.  I turn off the heat and add the liquid to the rice then throw it all into my rice cooker and cook it on the Mixed Rice setting.

Nice and Fluffy :o)

Pico de Gallo/Salsa

It has:  tomatoes, brown onions, red onions, green onions, cilantro, garlic, jalapeno, serrano, lime, seasonings and a can of El Pato :o)

Draining...

After chopping the tomatoes I put it in a strainer over a bowl with salt to get the excess moisture out.  I then put all the other dry ingredients on top of it.

I used to throw out the tomato water that came out of it, but now save it to make delicious Bloody Mary's out of it.  I've been freezing and stockpiling it ;o) Hubby came up with this when I made Neoplolitan Style Pizza, post link...

http://myhomecookedmeals.blogspot.com/2011/05/dinner-last-night-home-made-pizza.html

Homemade Chips!

Tortilla Chips Frying

Making the homemade tortilla chips tastes so much better than store bought!  No, I don't make the tortillas...lol  

I sprinkle a little aji shio on it and then it's ready to eat :o)

Aji Shio

I know most people wouldn't like this seasoning because it's a mix of MSG & salt, but I love it!  I put it in just about everything, but do use it sparingly :o)  It just adds a little bit of something...