Again, from a dear old co-worker of mine, this is her GREEN CHILE recipe, which I have not tried. It doesn't state the number of green chiles to use to make this recipe, but I imagine it is at least a dozen or so, maybe even up to 30, depending on how much chile you want to make.
Zelma's Green Chile - Zelma Savage
Once, again, you will need the right kind of chile to make this dish come out right. Buy the long green variety, Anaheim are the most available here. I get mine at Hatch, New Mexico.
Heat broiler in oven, place chiles on a flat surface, cookie sheet, or other similar surface, as many as I usually roast, I have to throw the pans away, they pick up the heat of the chiles and are unusable as cookie sheets ever again.
Place chiles under the broiler and let skin brown and bubble up. Turn chiles at intervals so all chiles are browned fairly evenly.
Remove from pan, place in a wet dish towel and let stand and steam for a while, you can start peeling them when the peels come off easily or wait until they are completely cooled off. You must peel them before using them.
After peeling the skins off, cut them into small strips and then take your knife and roll, cut, roll, cut, roll cut, until you have very small pieces, or instead of a knife you can squeeze the chiles through your fingers, but wear gloves.
Crush several pods of garlic with the handle of a butcher knife or run through a garlic press. Add salt to taste, and garlic to chile. I like chile sandwiches and at this point you can use the chile as a relish over most anything you want. You can also add fresh cut tomatoes to this and have another fine tasting dish.
My favorite recipe and most of yours is as follows:
Green chile as prepared above
1 round steak or 3-4 pork chops (cut into small pieces 1/4" to 1/2")
1 cup flour
salt to taste
garlic to taste
Sharp cheddar cheese, use as you like it, shredded or cut into small cubes
2-4 tomatoes depending on size of the tomatoes
Flour the meat in a bag. Cook meat in a heavy skillet or sauce pan, making sure the meat is done. Add chile and water to cover the whole mixture. Add tomato if you are going to use them, let simmer together about 30 minutes. When chile is about done, add the cheese to the mixture and simmer until cheese is melted into the chile.
Serve with potatoes, beans, tortillas, bread, pie, cake, or anything. It goes well with anything, except strawberry jam. Henry could have told you exactly how sick that mixture makes you. I am joking about the pie and cake but I like this dish well enough to eat it almost every meal. Just think if I had been born a Mexican!
And now dear friend, can I have my kidnapped mug back? And, I really think after this second recipe you should reveal yourself.
Monday, September 8, 2014
Zelma Savage's Real Mexican Red Chile
MY FRIEND FOUND THE RECIPE! I'm so grateful! Here it is, typed exactly as Zelma wrote it, with a few comments from me in [.....]. I LOVE THIS so much, I make it with pork and eat it with warmed tortillas, it's so delicious.
REAL MEXICAN RED CHILE - Zelma Savage
In order for either of these chile recipes to come out right, you HAVE to have the right kind of chiles.
Most grocery stores carry cellophane packages of dried red chiles. It is in the Mexican section of the grocery store and hangs by a hook, usually. [there are so many now! I use NEW MEXICO CHILE PEPPERS, DRIED. They are large and very flavorful, they are what Zelma herself told me to use.]
It is up to you how much chile to buy, I never measure, but I usually use 20-30 pods for my recipe. It makes 1-2 quarts of sauce.
20-30 Red Chile Pods
6-8 Garlic pods (whole, peeled)
1 Tbsp salt
then:
1 round steak or 3-4 pork chops
1 cup flour in a plastic or paper bag for shaking meat pieces in
To prepare the chile pods, take the stem off the top, and if you like hot chile, preserve as many seeds in the pod as you can, if you like milder chile, shake the seeds out into a container [or garbage]. DO NOT TOUCH YOUR FACE OR YOUR EYES AFTER STARTING TO HANDLE THE CHILES [I wear latex gloves for this, and I leave a little over 50% of the seeds in, I like it a little hot].
Put the chile pods in a large glass bowl or container. DO NOT USE METAL, put salt and garlic in with the chile pods. Bring three quarts water to a boil and pour over the chiles. Place a heavy object on top of the chile to hold it all under the water so it can soak, this process softens the meat of the chile.
Cut beef steak or pork chops into small pieces, I cut them anywhere from 1/4" to 1/2" square. Place meat into the bag of flour and shake to cover well with flour.
Remove meat from flour, shaking as much flour off of it as possible. Place meat in large heavy bottom [soup pot] pan with the oil and cook until as done as possible without burning or making it crisp. Stir often. I cook mine covered so it will be as soft as possible and not burn.
While meat is cooking, remove chile from the bowl of hot water and drop into a blender [or food processor] about enough to make it half full, be sure to keep the lid on and hold down very tightly. If you don't, it will shoot up to the top and you will have a stained red kitchen and clothing for a very long time! Hit PULSE. Let blend for a while and then add more chile, keeping enough water added to make it easy for the blender to work. Continue this process until all the chile is blended and all the water is used. Or, if it is getting too runny, save the water to rinse your blender into your strainer.
You will need a large strainer, not a colander, the holes are too large. Place the strainer over a bowl and pour some of the sauce out of the blender into the strainer, using a wooden spoon to help push the sauce through the strainer, leaving the pulp behind, it will be the chile skin and seeds. Continue this process until all sauce is strained, then rinse with the remainder of hot water, rinsing blender and strainer to get all the sauce.
Drain all the excess cooking oil from the meat, add the chile sauce to the cooked meat and let it all come to a boil, turn on lowest heat setting and let simmer. Simmer long enough for flavors to blend, if you still have any left after smelling and tasting it, put in a large bowl and serve as a condiment or main dish [with tortillas].
By omitting the meat, I use this sauce to make enchiladas:
Place a corn tortilla in a small amount of hot oil in a skillet, immediately flipping the tortilla over, take out of pan and place in a pan of the red chile sauce, which I keep warm on another burner, turn the tortilla over so as to coat both sides with chile. Place tortilla flat on a dinner plate or shallow bowl, sprinkle shredded cheese on the tortilla, spread a small amount of chopped onion on the tortilla, and repeat the process until you have a stack, each individual can have the size he or she wants, I usually take three tortillas. After completing the stack, place in a warm oven, 250 degrees, and leave there while you finish making enough for everyone.
The last step is to fry eggs, again a personal preference as to how many, I don't eat eggs on mine, Henry always took 3 eggs, runny yolks seem to be preferable to most people who eat them, put the eggs on top of the stack of tortillas, pour more sauce over everything and sit down to enjoy a delicious meal.
Thank you Zelma, I know you're up there watching over all of us making your fantastic recipe, we miss you!
REAL MEXICAN RED CHILE - Zelma Savage
In order for either of these chile recipes to come out right, you HAVE to have the right kind of chiles.
Most grocery stores carry cellophane packages of dried red chiles. It is in the Mexican section of the grocery store and hangs by a hook, usually. [there are so many now! I use NEW MEXICO CHILE PEPPERS, DRIED. They are large and very flavorful, they are what Zelma herself told me to use.]
It is up to you how much chile to buy, I never measure, but I usually use 20-30 pods for my recipe. It makes 1-2 quarts of sauce.
20-30 Red Chile Pods
6-8 Garlic pods (whole, peeled)
1 Tbsp salt
then:
1 round steak or 3-4 pork chops
1 cup flour in a plastic or paper bag for shaking meat pieces in
To prepare the chile pods, take the stem off the top, and if you like hot chile, preserve as many seeds in the pod as you can, if you like milder chile, shake the seeds out into a container [or garbage]. DO NOT TOUCH YOUR FACE OR YOUR EYES AFTER STARTING TO HANDLE THE CHILES [I wear latex gloves for this, and I leave a little over 50% of the seeds in, I like it a little hot].
Put the chile pods in a large glass bowl or container. DO NOT USE METAL, put salt and garlic in with the chile pods. Bring three quarts water to a boil and pour over the chiles. Place a heavy object on top of the chile to hold it all under the water so it can soak, this process softens the meat of the chile.
Cut beef steak or pork chops into small pieces, I cut them anywhere from 1/4" to 1/2" square. Place meat into the bag of flour and shake to cover well with flour.
Remove meat from flour, shaking as much flour off of it as possible. Place meat in large heavy bottom [soup pot] pan with the oil and cook until as done as possible without burning or making it crisp. Stir often. I cook mine covered so it will be as soft as possible and not burn.
While meat is cooking, remove chile from the bowl of hot water and drop into a blender [or food processor] about enough to make it half full, be sure to keep the lid on and hold down very tightly. If you don't, it will shoot up to the top and you will have a stained red kitchen and clothing for a very long time! Hit PULSE. Let blend for a while and then add more chile, keeping enough water added to make it easy for the blender to work. Continue this process until all the chile is blended and all the water is used. Or, if it is getting too runny, save the water to rinse your blender into your strainer.
You will need a large strainer, not a colander, the holes are too large. Place the strainer over a bowl and pour some of the sauce out of the blender into the strainer, using a wooden spoon to help push the sauce through the strainer, leaving the pulp behind, it will be the chile skin and seeds. Continue this process until all sauce is strained, then rinse with the remainder of hot water, rinsing blender and strainer to get all the sauce.
Drain all the excess cooking oil from the meat, add the chile sauce to the cooked meat and let it all come to a boil, turn on lowest heat setting and let simmer. Simmer long enough for flavors to blend, if you still have any left after smelling and tasting it, put in a large bowl and serve as a condiment or main dish [with tortillas].
By omitting the meat, I use this sauce to make enchiladas:
Place a corn tortilla in a small amount of hot oil in a skillet, immediately flipping the tortilla over, take out of pan and place in a pan of the red chile sauce, which I keep warm on another burner, turn the tortilla over so as to coat both sides with chile. Place tortilla flat on a dinner plate or shallow bowl, sprinkle shredded cheese on the tortilla, spread a small amount of chopped onion on the tortilla, and repeat the process until you have a stack, each individual can have the size he or she wants, I usually take three tortillas. After completing the stack, place in a warm oven, 250 degrees, and leave there while you finish making enough for everyone.
The last step is to fry eggs, again a personal preference as to how many, I don't eat eggs on mine, Henry always took 3 eggs, runny yolks seem to be preferable to most people who eat them, put the eggs on top of the stack of tortillas, pour more sauce over everything and sit down to enjoy a delicious meal.
Thank you Zelma, I know you're up there watching over all of us making your fantastic recipe, we miss you!
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