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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Hatch chile ranch dressing

Hi.

I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.

This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.

Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.

Hatch chile ranch dressing

But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.

So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chips bowl of salad bowl of chips.

Hatch chile ranch dressing

Hatch Chile Ranch Dressing

A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.

Ingredients

  • 3/4 cup sour cream or fat-free greek yogurt
  • 3/4 cup mayo (I use light)
  • Juice of 1/2 lime
  • 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
  • Small handful cilantro
  • 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
  • 1/4 salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic
  • Up to 1/2 cup milk or buttermilk (optional)

Instructions

  1. Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
  2. Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
  3. Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
  4. Store in an air-tight jar in the fridge.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

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My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Since I started training for the half marathons on my calendar later this year, I’ve been (mostly) trying(ish) to keep my nutrition in check. That just means aiming for a better balance of calories, eating 6-10 servings of veggies and fruit a day, and eating more chicken breast at lunch than I have in my entire life.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Aside from losing 10lbs in 8 weeks (because let’s be honest – that’s the most important part to me), that’s… actually it. I have nothing more to add to that statement. Like I said – for me, it’s the most important part of running :)

For lunch, I’ve developed a love for chopped salads (picking from the myriad of veggies I now have to keep on hand to make 6-10 servings a day) topped with grilled chicken. But not just plain ol’ grilled chicken – because that *&^% got old on day 3. Instead, I top my salads with Mojo-Brined Chicken.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

Now, don’t let the word “brine” scare you. You probably just flashed on an old episode of Good Eats that involved a special bucket or a cooler, loads of ice, and a turkey the size of your 4 year-old.

NOPE.

To brine this chicken, we’re talking about a pie plate, a gallon freezer bag, a cup of water, and a tablespoon of salt. THAT’S IT. It’s a quick and small recipe that yields an insanely not-boring, juicy chicken breast flavored with citrus and garlic inspired by Cuban mojo sauce.

My Favorite Salad Chicken: Mojo Brined Grilled Chicken Breast

I pick up one of those gigantic, 5-6lb value trays of chicken breast that always seem to be on sale, throw the brine together on Saturday night/Sunday morning, and then grill them all at once on Sunday afternoon (when we’re sure to already have the grilled fired up) to have for lunches all week.

It’s by far the best part of every salad I make.

Mojo-Brined Chicken

Grilled, juicy chicken breasts marinated in a mojo-inspired brine of oranges, garlic, and oregano.

Ingredients

  • 2.5 lbs boneless, skinless chicken breast
  • 2 small valencia oranges (juice from both oranges, the zest from 1)
  • Juice from 1 lime
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 cup water
  • 1 Tbsp salt

Instructions

  1. Lightly pound the chicken breast to an even thickness.
  2. Place in a gallon zip-top bag with the remaining ingredients: orange juice, orange lest, lime juice, garlic, oregano, water, and salt.
  3. Seal the bag after pressing out the extra air and squeeze it a few times to mix the brine.
  4. Place in a pie plate (or other walled-dish to prevent a fridge disaster should your bag spring a leak) and refrigerate for at least 4 hours (I typically do it overnight).
  5. Heat your grill to medium-high, remove chicken from marinade, and grill ~6 minutes on each side.
  6. Let stand for ~10 minutes before slicing.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 4 hours 30 minutes

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Hatch Chile Borracho Beans

The onset of hatch chile season means that the pot of beans I make for the 2-3 TexMex nights that are always on the menu get a green chile makeover.

Hatch Chile Borracho Beans

Where I come from, you usually have three options for beans on taco night: refried beans, charro beans, and borracho beans.

Refried beans are easy, especially when your two-ingredient recipe calls for a can opener and a can. Charro beans take a little bit of planning and a whole lot of bacon.

Borracho beans? They also need a little bit of planning. But most of all? They need beer.

Hatch Chile Borracho Beans

In addition to being spiked with beer, these beans are also spiked with green chile salsa verde and a hatch chile pico de gallo.

Hatch Chile Borracho Beans

Here in Texas, Shiner has always been the popular choice for borracho beans. There are very few rules, but there is one thing to remember: Pick out an amber-or-darker brew from your fridge because, just like in all other aspects of real life, light beer won’t do much for you.

Hatch Chile Borracho Beans

Your favorite taco night side infused with green chiles and beer.

Ingredients

  • For the beans:
  • 1 lb dry pinto beans, rinsed and soaked*
  • 12 oz beer (medium/amber is best; I used a locally brewed jalapeno ale this time)
  • 2 Tbsp brown sugar
  • 1/2 small red onion
  • 3 cloves garlic, minced
  • 2 tsp salt
  • Black pepper
  • 1 tsp chile powder (I used a New Mexican blend)
  • 1/2 tsp ground cumin
  • 1/2 cup green chile salsa verde
  • For the hatch chile pico de gallo:
  • 3 large roma tomatoes, seeded and diced
  • 1/2 small red onion, diced
  • 2 hatch chiles roasted, seeded, and chopped*
  • Juice of 1/2 lime
  • Small handful of cilantro, chopped
  • *Either soak overnight or do the quick-soak method: bring beans to a boil, turn off heat, and let stand 1 hour; drain and proceed with recipe.

Instructions

  1. Place the pre-soaked beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in a large pot.
  2. Cover with 3-4 inches of water and bring to a boil.
  3. Reduce heat to a simmer and cook with the lid ajar for ~90 minutes, until the beans are tender.
  4. Mix the ingredients for the pico de gallo and add half of the mixture to the beans.
  5. Cover and let stand for 15 minutes; stir and adjust seasoning as desired.
  6. Serve beans garnished with the remaining pico de gallo.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours

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