Posted at 10:09 am by NativeNM, on September 8, 2017
It’s chile season in New Mexico and beyond. One of the things I miss most about living in New Mexico is the smell of roasting green chile in the air. There is nothing like it! But in the last few years Hatch chile has come to me. Several years ago I found a grocery store across town that was roasting NM Hatch green chile and I filled my freezer full. In the last 2 – 3 years it has expanded and now we find chile across the Kansas City metro with roasters going at many grocery stores on any given Saturday in August and early September. I love this time of year and always save out the biggest and meatiest of chiles for rellenos. Making rellenos is a labor of love but it’s a messy tradition. These chile relleno chimichangas have a crunchy outer texture like a traditional relleno but it makes less mess without the batter. This is my second batch of chimi’s since we got our green chile. I’ve had green chile every day for a week now, for instance we’ve had green chile cheese burgers, green chile stew, quesadillas, breakfast burritos. I could go on and on!!
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Posted at 8:29 am by NativeNM, on October 9, 2012
If you are not familiar with a Molcajete and Tejolote, it is a Mexican mortar and pestle made from volcanic rock used to grind ingredients such as garlic, tomatoes and spices. They remind me of the Native American grinding stones found in large rocks. My sister Kat gave me a molcajete on our recent visit to NM and I’ve been anxious to try it out. If you have a new molcajete it should be seasoned just as you would a new cast iron skillet. There are many online sites that give instructions on how to season a molcajete which would be easier and probably more helpful I could explain. I’m looking forward to all the spices I can now grind as well as making guacamole and endless salsa’s. This salsa includes roasted tomatoes, tomatillos, garlic, onion, green chile, lime, and cilantro. It was very aromatic as I started grinding the garlic and tomatoes. Each added ingredient changed the texture and added another element of flavor. Continue reading →