DIY

Hatch Chile Tortillas

by Shawnda on September 10, 2014

in Bread,Cinco de Mayo,DIY,Hatch chiles,Mexican & TexMex

Homemade Hatch Chile Tortillas

I have successfully burned through nearly all of the hatch chiles I was going to “save.” [shrugs] Oh well, the canned version will do until next August.

But before I give in to apples – and then pumpkin and then Christmas lights (because it is a slippery slope) – I have one last recipe using the mountain of hatch chiles that sat on my counter.

Hatch chile tortillas. [swwwooooon]

Hatch Chile Borracho Beans

If you’ve ever eaten a fresh tortilla, whether your made it yourself or picked up a still-warm pack from the grocery store (I hope you all have this option one day!), you know they are so much softer and flavorful than the assembly line version.

And if you’ve never eaten a fresh tortilla? Well, let’s fix that now.

Homemade Hatch Chile Tortillas

My HEB sells made-in-store flour tortillas studded with chunks of roasted hatch chiles but you can only get them during their Hatch Chile Fest, which is 2-3 weeks a year. They’re actually already gone and won’t be back until next August.

No worries, though. I’ve got you (mostly me) covered.

Homemade Hatch Chile Tortillas

I took my favorite tortilla recipe (it’s the only one you & I will ever need) and infused it with roasted, smokey hatch chiles. And unlike the ones I buy, the smokey flavor – and heat, if you purposely (or not) picked up the hot hatches – is distributed throughout the entire tortilla.

Hatch Chile Tortillas

Homemade flour tortillas flavored with roasted hatch green chiles.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp softened butter, oil or shortening (I usually use olive oil)
  • 4 roasted hatch chiles, seeds removed, or ~2 cans (1/2 cup) diced chiles, drained really well
  • 1/3-1/2 cup warm water

Instructions

  1. Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.
  2. Add the fat and process until the mixture is uniformly-ish crumbly.
  3. Add the chiles and then slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
  4. Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands - but it will be easier to mince/puree the chiles first.)
  5. Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each).
  6. Cover with a kitchen towel and let rest for 10 minutes.
  7. Heat a large, dry saute pan over medium high heat.
  8. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
  9. (You may have a few larger pieces of hatch chiles in the dough that interfere with rolling - just press those back into the tortilla dough before cooking.)
  10. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
  11. Keep covered with a kitchen towel to keep warm and pliable. Eat warm.

Notes

Yields: ~12 tortillas

Adapted from: Homemade Tortillas

Estimated time: 30 minutes

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If you’ve spent any time poking around the blog at any point over the last 8 (!) years in late summer, you know you can guarantee three things:
1) Somewhere, I’m bitching about the oppressive Texas heat and humidity.
2) I’m hoarding stocking up on hatch chiles.
3) I’m planning my next margarita, usually with the current margarita in hand.

Never change, Shawnda.

So while your grocery store is boasting $.67/lb fresh hatch chiles, make sure you get in on the action. You need no special equipment – a pan, some foil, an oven, and something to protect your hands.

My seafood counter guy will gladly hand over a free pair of the food-service gloves that they use behind the counter. But when I forget to ask, or assume I had an extra pair when I actually didn’t, I can MacGyver some freezer bags and rubber bands into a clunky – but effective, considering the alternative – substitute.

Hatch Green Chile & Chicken Enchiladas

Once your peppers are roasted, put them on anything and everything that doesn’t move. But I’m getting just a little ahead of myself so let’s get started.

How to Roast Hatch Green Chiles

How to Roast Hatch Green Chiles, step by step.

Ingredients

  • Hatch chiles (any pepper, really)
  • Large baking pan
  • 2 lengths of foil, slightly longer than your baking pan
  • Gloves/Protection for your hands when peeling the cooled peppers (see above)
  • Sandwich- or snack-sized baggies

Instructions

  1. Turn on broiler and put your oven rack in the top 1/4th of the oven.
  2. Line a large baking pan with one sheet of foil.
  3. Place washed chiles on the pan in a single layer.
  4. Roast under the broiler for 6-8 minutes, until blistered.
  5. Flip, repeat (the second side usually takes less time).
  6. Make the pepper is mostly blistered (larger sections of unblistered pepper will be hard to peel).
  7. Remove from the oven, condense the peppers into the center of the pan and cover with the second sheet of foil (it won't be air-tight but it will hold the steam and heat in that makes it possible to peel the peppers easily).
  8. Allow peppers to cool to room temp.
  9. Peel each pepper, remove the stem, and slice open.
  10. Use your knife to scrape out the seeds.
  11. Dice peppers, transfer to a bowl for use within 7 days, and then proceed to put peppers in and on everything that doesn't move.
  12. For longer storage, place in freezer bags (I use 1 cup portions) and freeze.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

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DIY: Fresh Cherry Sauce

The first time I made it, I called it “Cheater’s Cherries Jubilee.” For a few nights more in a row than I’ll admit on the internet, I pitted ~2 dozen cherries into a small bowl, dropped a piece of orange peel in, and popped it in the microwave for 90 seconds.

I scooped the still-warm, slightly-tart cherry sauce over a bowl of vanilla ice cream and borderline inappropriately oooh’ed and aaah’ed my way through dessert.

But only borderline inappropriately.

DIY: Fresh Cherry Sauce

90 seconds. That’s all it took for a quarter-pound of fresh cherries to cook into a borderline magical dessert sauce. No butter, no booze, and most importantly: I still have both of my eyebrows.

After a couple of nights of making single-serving cherry sauce in the microwave, I buckled down and pitted an entire pound of cherries for a larger, “yogurt topping” batch.

It took two 90-second trips through the microwave with a couple of pieces of orange peel, a little cornstarch to help it “gel” just a bit more, and a few drops of liquid stevia at the end just to sweeten it enough to take the edge off my morning bowl of plain Greek yogurt. (When I make it for ice cream, I dodn’t add sweetener at all.)

DIY: Fresh Cherry Sauce

Making your own fresh cherry dessert topping couldn’t be easier. I mean, maybe it could… but I think you’ll be happier with a DIY version than opening up a jar.

And it’s applications are endless: top pancakes and waffles, scoop over ice cream, swirl into your favorite brownie batter, serve over plain cheesecake, swirl into yogurt… I could keep going. But then I’d have to make another batch.

DIY: Fresh Cherry Sauce

Fresh Cherry Sauce

Fresh cherries are turned into a decadent ice cream or yogurt topping in just 3 minutes in the microwave.

Ingredients

  • ~1 1/4 lb cherries, pitted to yield 1 lb
  • 2 1x3-inch lengths of orange peel
  • 1/2 tsp cornstarch
  • Sweetener of choice (optional; I used 4 drops liquid stevia)

Instructions

  1. Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top.
  2. Microwave on high for 90 seconds, stir, and heat for another 90 seconds - the mixture will bubble up so don't walk away! Or better, place a paper towel under the bowl.
  3. Add any sweetener, if desired, and let cool a bit.
  4. Scoop the still-warm sauce over ice cream for Cheater Cherries Jubilee or chill completely and swirl into yogurt.
  5. Will keep at least a week in a jar in the fridge.

Notes

Yields: 2 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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The Only Recipe for Sandwich Bread You Need

by Shawnda on February 27, 2014

in Bread,DIY

Classic American Sandwich Bread

It’s probably no surprise to anyone, but I handle the bulk of the grocery shopping around here. And by that, I mean that Jason knows where HEB, Costco, and Aldi are. And that they allegedly sell things other than cheese and wine and Blue Bell.

ALLEGEDLY.

So on the super rare occasion that he has to go grab a forgotten ingredient or two, I make sure my phone is right next to me. Because I know it will ring.

And it will ring more than once. (The over-under is at 3.) (Fair disclosure: Jason would probably rather cut off both his ears with a rusty spoon than send me back to Home Depot for lumber again.)

Classic American Sandwich Bread

Why is there artificial smoke flavor in this?
[Confused, because he went for bread and cheese] They… put it in so they don’t actually have to smoke the meat?
I’m reading the bag of bread.
Dude. Gross.
I’m not buying this. Show me how to make it when I get home.

Or… you could go play dinosaur lunchtime tea party upstairs with Landry and just let me do it because as huge a dino-geek as I am, I cannot play that game for one single second more some days.

Classic American Sandwich Bread

Enter the last recipe for sandwich bread that you’ll ever need.

It’s light, white, and fluffy. It’s soft, tender, but still holds up to a serrated knife. When I make Landry’s butterfly- or dino-shaped PB&Js for lunch, I don’t throw these scraps away – I eat them in the before-school chaos for my breakfast.

The recipe is even fairly quick and painless, as far as bread goes (assuming you’re not kneading by hand). I have been baking it twice a week, to stay ahead of the lunch curve: once on the weekend and then again on Wednesday nights. And only once has it ever done this:

Keepin' it real

Don’t skip that step to lower your oven rack. Otherwise, you’ll be sawing off the top of the loaf.

Slice it up, freeze what you don’t need in the next two days, and then tell me that it doesn’t make the very best “plain” turkey sandwich you’ve ever eaten for lunch.

American Sandwich Bread

Light, airy, soft. and tender - it's the only recipe for sandwich bread you'll ever need.

Ingredients

  • 1/3 cup warm water
  • 2 tsp (1 package) dry active yeast
  • 1 cup warm milk (I use low-fat)
  • 3 Tbsp sugar (or honey)
  • 2 Tbsp butter, melted (I microwave it with the milk)
  • 2 tsp salt
  • 3 1/2 cups flour, plus more if needed
  • Oil or cooking spray for greasing bowl and loaf pan

Instructions

  1. Sprinkle yeast over warm water and proof for 10 minutes.
  2. Add the milk, butter, sugar, flour, and salt to the bowl, mixing in low until combined.
  3. Increase speed to medium and knead for 10 minutes, until dough mostly cleans the side of the bowl and is smooth. (If the dough is still very sticky half way through kneading, add a few extra Tbsp flour.)
  4. Transfer to a lightly oiled bowl, cover, and let rise for ~45 minutes in a warm spot.
  5. Spray a loaf pan (original recipe recommends 9-inch, I use a 10-inch) with cooking spray.
  6. Press the dough into a rectangle 1-inch thick, approximately 9-inches long, and then begin rolling the long edge into a cylinder.
  7. Crimp the bottom edge of the dough and lightly press it into the loaf pan, spreading it to the corners.
  8. Cover and let rise for 30 minutes while the oven is preheating to 350 and you're rearranging your oven racks to back in the lower/middle of your oven (remember - top third will look like that sad loaf above!).
  9. Bring 2 cups of water to boil and place it in a small pan in the oven when you place the loaf pan in the oven.
  10. Bake for ~45 minutes, until golden brown.
  11. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  12. I slice once cool (16 slices + ends) and freeze the bread in stacks of 4 in a large zipper bag. I let the bread thaw overnight in a zipper bag on the counter to make lunches in the morning.

Notes

Yields: 1 loaf, or 16 slices of bread

Source: Cook's Illustrated Cookbook via Smells Like Home

Estimated time: 2 hours 45 minutes

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