Hatch Chile Enchiladas

[tx smoker]

Our Chile Relleno's were large hatch type chiles with a long chunk of the Jack cheese inside then egg battered and fried.

Great story and thanks for sharing. I've tried these a few times in the past and all have been dismal failures. It's a shame too because I love them, just no success trying to make them and have the things come out as they are supposed to.

Robert

 

[BrianGSDTexoma]

I think I can still get dried ones. Might go and load up on them.

Roasted and than freeze works well. I know you like to use them fresh. I dehydrated some hot and regular last year. Great flavor. You could work them into a spice rub. I been using the hot one to add to dishes for me after I give to my friends as they dont like to spicy.

 

[chef k-dude]

If you lightly oil a pan or griddle and toss the corn tortillas on there for a few minutes flipping them until they start to steam and bubble they will hold up very well. You can stuff them, take them to bed, watch TV, eat them later etc and no problem. I prefer them for pork street tacos. I'll make up a box of 20 for the family to take out by the pool and just snack on all afternoon.

I guess it varies tortilla to tortilla. I have bought corn tortillas that are somewhat thick and durable, but it seems many of the tortillas I have been served in "authentic" Mexican/Latin American places are tiny, limp and double layered because one would never hold up on its own.

There is a place in the city nearest me that fries their tacos AFTER stuffing them. Outstanding. Light bulb just went on in my head...THAT'S how I should do tacos at home, the hard shells are a pain to fill. Granted, a skillet/griddled taco may not be able to hold shredded lettuce well after cooking, but it is a great way to achieve tacos with easier filling AND use corn tortillas, that in the end, are fried!

Frying them definitely changes the game for me! I love hard corn tacos and nachos. Seems like your method is somewhere in between.

Our Chile Relleno's were large hatch type chiles with a long chunk of the Jack cheese inside then egg battered and fried. I hated making them as the egg batter had to be kept chilled and whipped just right because it was the owners favorite. And of course they would walk around the dining area recommending them to all the customers...ahhhhhhh! Then just because they weren't a PITA enough...one busy Saturday night one of the prep guys lost a bandaid off his finger while stuffing them. We had to go out and grab the ones we had already served to throw away along with all the others that were pre-made already

I used to grow poblano's specifically for chili relleno's. I loved them so much at the time I had to start making them at home. I got over that! From charring and peeling the peppers, to the stuffing to the frying...like hard tacos now, I leave that to the restaurants. As I get older, spending so much time in the kitchen is less and less desirable, and tedium is less in favor for me these days. Don't know why, just not as enthused as I used to be. I guess its a "been there done that thing" once I've achieved success with a food or recipe.

The band aid story is great. At least you went around and tried to catch them before someone reported chewing it! My wife found a sheet metal screw in her food at one of our local Mexican places. I quietly reported it to the owner/manager. He was perplexed then remembered there was a service tech working in the walk-in and said that must be where the screw came from.

That told me they are not handling stored food correctly. Nothing should be in the walk-in without a cover. But we still come back. I worked on the stainless metalworking side of restaurant kitchens. Most of them are disgusting. Especially if you are breaking down and cutting equipment apart, you see how poorly they actually clean. Took me years to want to go out to eat after doing that work. Gotta give that immune system some practice though!

Great story and thanks for sharing. I've tried these a few times in the past and all have been dismal failures. It's a shame too because I love them, just no success trying to make them and have the things come out as they are supposed to.

Robert

Relleno's and jalapeno poppers are off my menus completely now, even though I had gone to baking the relleno's. I'm not adverse to deep frying, I keep an easy-clean deep fryer ready to go at all times in the garage and even move it outside in summer when using. I just thought the batter wasn't all that much better fried to make it worth filtering the oil...again.

I used to make a creamy southwestern sauce for both rellenos and poppers. Very different than in any restaurant I've had. But, I leave both to the pro's now and only have them once in a while.

Your enchilada sauce is very close to mine, the biggest difference is I dont have all the fancy peppers. I will have to try adding that splash of vinegar at the end. Enchilada sauce is kind of dark and murky flavored, generally. A touch of sour would be good. That said, I can eat mine, and probably yours with a spoon, like soup!

 

[tx smoker]

Your enchilada sauce is very close to mine, the biggest difference is I dont have all the fancy peppers.

Appreciate the feedback. I wouldn't exactly call the peppers "fancy", just varied. The addition of several different pepper spices adds a depth and complexity that I have not experienced in restaurant enchilada sauces. I played around with that combination quite a it before getting it to where we really like it.

Being that you appear to have a propensity for enchiladas, this was another interesting twist on an "enchilada" that you might get a kick out of

Mexican Beef Enchilada "Pizza": Weird But Delicious (Pics)

I wanted pizza. Tracy wanted Mexican food. There must be a compromise somewhere that will work for both of us. I think I found it :emoji_laughing: First up is to make the enchilada sauce. This stuff is absolutely legit and just loaded with flavor. Brown a pound of ground beef and add a...

www.smokingmeatforums.com

Robert

 

[chef k-dude]

It was kind of tongue and cheek on the "fancy", but I actually dont have that variety of dried peppers anymore. I think it's awesome to broaden culinary horizons like that. I've been around the block with a lot of different flavors and spices but somehow ended up back with the basics in the end.

I'll have to take a look at some of your other work. I haven't spent much time here in the last 5 years or so. I just started getting email hits from the site recently drawing my attention back. That enchilada pizza looks fantastic!

Ken (the "K" in the silly K-Dude handle I created back then)

 

[tx smoker]

It was kind of tongue and cheek on the "fancy"

I know and apologize if I cam across as being testy. I should have worded that differently so you'd know I was aware of the intent.

but I actually dont have that variety of dried peppers anymore. I think it's awesome to broaden culinary horizons like that.

I actually get most of mine from amazon but am VERY selective in what I get. So much cheap, knock-off junk out there that companies try to pass off as "authentic". I am still a babe in arms where Mexican food is concerned but am making strides to get better and be more creative. Several years ago I was under the tutelage of our good friend chilerelleno and he shared a ton of great info on developing authentic flavors.

That enchilada pizza looks fantastic!

Thank you sir!! That was a lot of fun and really, really good. One of those "creative" takes on Mexican themed food mentioned above

Robert

 

[chef k-dude]

I know and apologize if I cam across as being testy. I should have worded that differently so you'd know I was aware of the intent.

I actually get most of mine from amazon but am VERY selective in what I get. So much cheap, knock-off junk out there that companies try to pass off as "authentic". I am still a babe in arms where Mexican food is concerned but am making strides to get better and be more creative. Several years ago I was under the tutelage of our good friend chilerelleno and he shared a ton of great info on developing authentic flavors.

Thank you sir!! That was a lot of fun and really, really good. One of those "creative" takes on Mexican themed food mentioned above

Robert

You're all good, man. I didn't really take what you wrote in a negative way, I was more concerned it was the other way around! The written word can be difficult in conversations and the state of mind of a message recipient plays as much of a role in that of the sender. Emojis can help but I forget to use them

 

[chef k-dude]

I guess it varies tortilla to tortilla. I have bought corn tortillas that are somewhat thick and durable, but it seems many of the tortillas I have been served in "authentic" Mexican/Latin American places are tiny, limp and double layered because one would never hold up on its own.

I stumbled back across this thread while searching for something else and saw this comment of mine. It reminded me of some carnitas I got at a Mexican place a couple weeks ago. It was the first time I had an order of carnitas that they served the carnitas already on the tortillas. The tortillas were the best tortillas I had ever had. They seemed like a crossover, not quite all corn, not quite flour either. I wish I had asked but there was a bit of a language barrier and had been tough communicating with the server already. They were remarkable though.

 

[BrianGSDTexoma]

The enchilada sauce:

3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder
1 1/2 teaspoon guajillo pepper
1 teaspoon ancho pepper
½ teaspoon arbol pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
1/2 teaspoon salt, to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, pepper spices, and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary

Thinking of making Hatch Chile Beef Enchiladas. Might have to give this sauce a go.

 

[clifish]

I loved his recipes, miss having tx smoker bauchjw and gmc2003 around here.

 

[disco]

Been running the gamut with the Hatch chilies recently. The fresh ones are gone now it appears but I made this dinner last week. Was in the mood for Mexican so thought I'd do a Tex Mex twist on an old staple and incorporate the Hatch chilies in some enchiladas.

Start out cutting up a big Hatch pepper and some onions.
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Next is to make the enchilada sauce. This stuff is righteous and absolutely legit.. Recipe has been posted but still available upon request.
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Brown some ground beef, drain it, and season with my taco seasoning. This recipe also has been posted but is available upon request.
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Mix the onions and peppers into the meat and let simmer for just a few minutes.
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Lay some refried beans on a tort and add some of the meat mixture, then roll it up.
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Got 5 enchiladas out of the meat before running out.
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A generous amount of the enchilada sauce and a whole bunch of extra sharp white cheddar cheese.
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Onto the grill. No way am I gonna fire up the oven.
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All done and plated with some fresh avocado. A boring plate but I just didn't feel like cooking anything else.
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The obligatory cut shot.
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And for our Canadian friend who's wardrobe consists only of a burlap thong and a wooden barrel, the close up shot. Sloppy but delicious.
View attachment 674445

I'm still waiting for said Canadian friend to take the plunge over Niagara Falls in the attire noted above That one goes back a while. Seriously now....these were just off the charts good. The sauce and meat had a really nice spiciness to them with deep, rich flavors and the fresh avocado really balanced it all out. These were done a week or so ago and now after posting them, I'm thinking they may find their way onto the menu for this evening We do love our Mexican food around here and it's always so much better when using all homemade seasonings, and the sauce also. You just don't find flavors this good in a restaurant.

Well, off to try and invent something for dinner this evening...maybe a derivative of this in some capacity. Y'all take care and try to stay cool. Whatever gets cooked today will most likely be done inside. We hit 104* at noon with the hottest part of the day still to come. Oh joy.....

Robert

It looks wonderful but it seems my invitation must have been lost in the mail...

 

[Gonna Smoke]

I loved his recipes, miss having tx smoker bauchjw and gmc2003 around here.

Me too...