anaheim chiles

Chile Verde Guacamole

Anaheim chile

serrano chile, finely chopped

white onion

cilantro leaves and tender stems

avocados,

Salsa Tatemada Norteña (Fire-Roasted Salsa)

Roma tomatoes

Anaheim chiles (2 to 3 large chiles); see Note

white onion (about 3 ounces)

Teo Diaz grew up eating chivichangas, or small burritos typically filled with stewed meat, almost every day in San Luis, Arizona, just miles from the U.S.-Mexico border. His single mother would prepare a dozen or more of them early each morning before heading out to pick and pack produce in the fields of nearby Yuma, wrapping them individually in aluminum foil and leaving them on the counter for her six children to eat throughout the day.

Now the chivi, as he calls it, is one of the most beloved items on the menu at his tiny downtown Los Angeles taqueria, Sonoratown. The kitchen is too small for a stove, so he simmers brisket in an industrial-sized rice cooker before shredding it and cooking it a second time with fire-roasted chilies, tomatoes, and heaps of grated cheese. The result, wrapped in a fragrant, chewy handmade tortilla, is perfectly spiced and mouthwateringly unctuous. Everyone will want seconds.

Chivichangas de Machaca (Stewed Brisket and Cheese Chimichangas)

beef brisket,

yellow onion, outermost layer peeled

garlic,

coriander

cumin

black pepper

cayenne powder

garlic powder

onion powder

Anaheim peppers

(about 2 ounces) finely grated Cheddar cheese

(about 4 ounces) finely grated Monterey jack cheese

Flour tortillas

Sliced radishes and lime wedges

Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when
pierced with a fork.

If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.

Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.

When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.

Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.

To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.

Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

Chicken, Hominy and Pinto Bean Stew recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Chicken, Hominy and Pinto Bean Stew

dried hominy (soaked

garlic

kosher or sea salt (if cooking hominy)

recipe frijoles de olla (using pinto beans (3 cups cooked beans), or 2 15-ounce cans)

chicken

Anaheim chile (stemmed, seeded, cut in quarters)

cilantro

salt

onion

chiles

limes (quartered)

Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.

Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To cook the chicken:

Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.

Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.

Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.

Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.

Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

To make seasoning sauce:

Cheese Chile Relleno recipe from Pati&#039;s Mexican Table Season 9, Episode 1 &quot;Tucson: Gateway to Sonora&quot;

Cheese Chile Relleno

fresh anaheim chiles (about 3 pounds)

queso Oaxaca

all purpose flour

eggs (separated)

Vegetable oil (for frying)

Chubby flour tortillas (or store-bought flour tortillas)

Shredded cabbage

Colorado chile salsa

Mexican crema

queso Cotija or queso fresco

Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.

Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

First, prepare the chiles for stuffing:

Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.

Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Second, stuff your chiles:

In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Third, prepare your batter:

In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.

(Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)

To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Fourth, batter and fry the chiles:

Picadillo Chile Relleno recipe from Pati&#039;s Mexican Table Season 9, Episode 1 &quot;Tucson: Gateway to Sonora&quot;

Picadillo Chile Relleno

pork picadillo

Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.

Corn, Cheese and Chile Verde Tamales recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Corn, Cheese and Chile Verde Tamales

white corn kernels (fresh

evaporated milk

unsalted butter (at room temperature)

sugar

flour

baking soda

vegetable oil

Anaheim

dried corn husks (plus more for lining the steamer)

cheese

Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.

In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.

Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the fresh corn masa:

Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To make the filling:

Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2x3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.

If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales:

When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours.  Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

To cook the tamales:

Sonora Cheese Soup recipe from Pati&#039;s Mexican Table Season 9, Episode 9 &quot;Cooking for my Crew in Sonora&quot;

Sonora Cheese Soup

potatoes (about 4 medium, peeled and diced (about 3 cups))

tomato

chicken broth

milk

queso regional fresco de Sonora (or queso fresco)

Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.

Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

vegetable oil (divided)

Mexican chorizo (casings removed, chopped)

sirloin steak (fat

black pepper (to taste)

eggs

Butter eggs

Potato Hash Cake

Roasted Tomato and Jalapeño Salsita

In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.

Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.

Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.

Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake

To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”

Sinaloa Style Chilorio

pork shoulder

salt (divided)

water

(about 14 to 15) guajillo chiles (stemmed and seeded)

bay leaves

oregano

coriander seeds

back pepper

white distilled vinegar

(about 3) fresh Anaheim chiles (seeded and chopped)

tomatoes

Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.

Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.

Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.

Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.

This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.

If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.

Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Top 10 anaheim chiles recipes from across the web

The most viewed anaheim chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chile Verde Guacamole

Salsa Tatemada Norteña (Fire-Roaste...

Chivichangas de Machaca (Stewed Bri...

Chicken, Hominy and Pinto Bean Stew

Cheese Chile Relleno

Picadillo Chile Relleno

Corn, Cheese and Chile Verde Tamale...

Sonora Cheese Soup

Sinaloa Steak and Eggs over Potato ...

Sinaloa Style Chilorio

Top 10 anaheim chiles recipes from across the web

The most viewed anaheim chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile Verde Guacamole

Salsa Tatemada Norteña (Fire-Roaste...

Chivichangas de Machaca (Stewed Bri...

Chicken, Hominy and Pinto Bean Stew

Cheese Chile Relleno

Picadillo Chile Relleno

Corn, Cheese and Chile Verde Tamale...

Sonora Cheese Soup

Sinaloa Steak and Eggs over Potato ...

Sinaloa Style Chilorio

The most viewed anaheim chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine