Give a man a chile, and you can feed him for a day. Teach him how to roast, and he will cook for a lifetime.
This technique for roasted green chiles – Poblanos, Anaheims and New Mexico Harch chiles – is a wonderful way to add power to your Mexican cooking. From easy enchiladas to saucy soups or even breakfast, roasted chiles plump up the meal.
Ingredients
Scale
12 fresh green chiles (Poblano, Anaheim or New Mexico Hatch)
Instructions
- Set oven to broil.
- Line a boiling pan or baking sheet with aluminum foil.
- Place the chiles on top and then place under the broiler.
- When the skin is blistered and charred, about five minutes, rotate the chiles so the uncooked half gets similarly charred. (Don’t overdo it. you do not want completely black chiles.)
- After cooking, wrap the chiles in wet paper towels and place them in a zippered plastic bag. (Quart or gallon-size bags work) Set aside for fifteen or twenty minutes so they can steam gently.
- When you remove the towels, the skin should easily slip off with a dinner knife. Cut off the stem and scrape out the seeds. Do not rinse with water.
Notes
Chiles in many places are not available year round. Keep roasted chiles in the refirgerator for up to one week. Freeze chiles in packages of four or five for several months.
Recipe Card powered by