Red or Green (Chiles)?

October 10, 2010 No comments

The New Mexico State question is “Red or Green?”  Everywhere you dine, you are faced with this tough decision.  Sometimes the best answer is “Both.”  We enjoyed our wonderful visit to Santa Fe, New Mexico, with the highlight of the trip being attendance at the Santa Fe School of Cooking.  The cooking store was incredible.

 Red or Green (Chiles)?

Shopping at the Santa Fe School of Cooking

Our instruction centered on a very traditional New Mexican meal.  Maybe it’s best to see the visual of the end result:

 Red or Green (Chiles)?

Chiles Rellenos, Carne Adovada, Flour Tortillas, Calabacitas, Frijoles Refritos

Chiles Rellenos

12 small fresh New Mexican green chiles or Anaheim chili
1-3/4 cups grated Monterey Jack cheese
1/2 cup grated cheddar cheese
2 teaspoons dried Mexican oregano
canola oil  frying
6 eggs, separated
2/3 cup beer, New Mexican or Mexican
1 3/4 cups flour
2 teaspoons ground medium Chimayo red chile
1/2 teaspoon salt
2 cups red chile sauce
1/2 cup sour cream

Roast the chiles over a flame until charred.  Place in a plastic bag to sweat for 15 to 20 minutes.  Carefully peel the chiles.  With the tip of a small knife, make a slit in the chiles, the length of each pod, and remove the seeds.  Rinse under cold running water and drain on paper towels.

Mix the cheeses and oregano in a small bowl.  Stuff the cheese mixture into the chiles and press the opening closed.  Place the chiles on a tray covered with a layer of paper towels and refrigerate for one hour to allow the stuffing to chill.

When you are ready to prepare the batter, heat the canola oil in a deep pot or deep fat fryer to 375 degrees.  Beat the egg whites until they hold soft peaks.  In another bowl whisk the egg yolks, beer, flour, red chile and salt together until smooth.  Fold in the egg whites.  Remove the stuffed chiles from the refrigerator.  Dip a chile into the batter, coating thoroughly.  Carefully place into the hot oil.  Repeat with 4 or 5 more chiles, frying to a golden brown, about 6 minutes.  Drain on paper towels.  Repeat with the remaining chiles.

Serve the chiles topped with chile sauce and sour cream or with the Carne Adovada.

img 21101 300x225 Red or Green (Chiles)?

Stuffed Chiles ready to be fried

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Chile after frying

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  1. Barbara says:

    I love this pic! Reminds me of the traditional BARRO NEGRO from Oaxaca:

    Barro negro pottery (“black mud”) is a style of pottery from Oaxaca, Mexico distinguished by its color, sheen and unique designs. Oaxaca is one of the few Mexican states which is characterized by the continuance of its ancestral crafts, which are still used in everyday life.[1] The two main ceramic traditions in Oaxaca are the glazed green pieces of Santa María Atzompa and the black pottery or barro negro of San Bartolo Coyotepec.[2] Barro negro is one of the crafts most strongly identified with Oaxaca[3] and one of the most popular and appreciated styles of pottery in Mexico.[4] The origins of this pottery style extends as far back as the Monte Alban period and for almost all of its history, had been available only in a matte grayish finish. In the 1950s, a potter named Doña Rosa devised a way to put a black metallic like sheen onto the pottery by polishing it.[3][5] This look has made the pottery far more popular. From the 1980s to the present, an artisan named Carlomagno Pedro Martinez has promoted items made this way with barro negro sculptures which have been exhibited in a number of countries.[6]

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