In the fall, when the chiles are harvested, the entire city smells like roasted green chile due to the makeshift stands with enormous roasters that pop up everywhere.
Despite my best efforts, I have fallen in love with green chile and I will miss it when we leave Abq.
In an attempt to bring a little bit of New Mexico back with us to D.C., Dave & I are trying to add as many green chile recipes as we can to our cooking repertoire. Especially ones that only require canned green chiles, since we're not sure how easy it is to get fresh ones on the east coast. So far we've only successfully added one recipe---but its a good one :)
Ingredients:
2 (4-oz) cans hot chopped green chiles, juice included
1 clove garlic, chopped
1/2 cup chopped white onion
ground beef (don't go any leaner than 80/20 if you can help it...or the end result won't be nearly as tasty :)
cheese (pepper jack & provolone are favorites)
hamburger buns
any additional condiments you like
Directions:
1. Use your hands to mix 1 can of green chiles, garlic, onion & ground beef together (mix just enough to combine them - don't overhandle). Form into 1-inch thick patties and make a thumb-print indentation on top. Cook to desired doneness on grill, adding a slice of cheese to the patties a few minutes before they are done.
2. Lightly toast the hamburger buns and spread the remaining green chiles on one side of each bun.
3. Assemble hamburgers, along with whatever condiments you like! Tomatoes & avocados both go well with this.
4. Enjoy with a nice, cold beer - preferably from New Mexico, but if you don't have access to those, a beer from the real Mexico will do fine :)
Posts
No comments:
Post a Comment