Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 20-10-2003, 11:14 PM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles

I have just finished roasting 2 bushels of fresh chilies on my barbeque
grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly
Ancho's, my favorite. I added mesquite wood chunks to the coals and they
smelled like heaven when roasting. After this post I will commence with the
peeling process. Tomorrow, the gigantic stock pot goes on the stovetop for
the preparation of Chili Verde con Puerca. I will, of course, save some
chilies in the freezer for other dishes to be made on another day. I think
16 or 18 quarts of Green Chili with Pork ought to be sufficient for awhile,
lol.
I have posted the recipe here before, but if any of you want it again,
please ask and ye shall receive. Ahhhhhhhhhh, life is good.

misschef



  #2 (permalink)   Report Post  
Old 22-10-2003, 05:26 PM
Brent Eamer
 
Posts: n/a
Default Fresh Roasted Chiles

I see you froze, chilies, I assume you chop them while frozen and go from
there?
How much *pungence* do they lose whilst frozen?


"Misschef" wrote in message
nk.net...
I have just finished roasting 2 bushels of fresh chilies on my barbeque
grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly
Ancho's, my favorite. I added mesquite wood chunks to the coals and they
smelled like heaven when roasting. After this post I will commence with

the
peeling process. Tomorrow, the gigantic stock pot goes on the stovetop for
the preparation of Chili Verde con Puerca. I will, of course, save some
chilies in the freezer for other dishes to be made on another day. I think
16 or 18 quarts of Green Chili with Pork ought to be sufficient for

awhile,
lol.
I have posted the recipe here before, but if any of you want it again,
please ask and ye shall receive. Ahhhhhhhhhh, life is good.

misschef




  #3 (permalink)   Report Post  
Old 22-10-2003, 06:39 PM
David Wright
 
Posts: n/a
Default Fresh Roasted Chiles

On Mon, 20 Oct 2003 22:14:57 GMT, "Misschef"
wrote:

I have just finished roasting 2 bushels of fresh chilies on my barbeque
grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly
Ancho's, my favorite.


I don't know Pueblos and, to me, Anchos are dried Poblanos. Did you
roast dried chiles, or are they something else?

I added mesquite wood chunks to the coals and they
smelled like heaven when roasting.


Sounds great -- I'll bet you drove the neighbors crazy with the
wonderful aroma!

I will, of course, save some
chilies in the freezer for other dishes to be made on another day.


Do you know that you don't have to peel the ones you freeze until you
thaw them. I think they're even easier to peel that way, and you don't
have that extra work to do now.

David, just back from New Mexico with a stash of my own
  #4 (permalink)   Report Post  
Old 22-10-2003, 06:47 PM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles


"Brent Eamer" wrote in message
...
I see you froze, chilies, I assume you chop them while frozen and go from
there?
How much *pungence* do they lose whilst frozen?


snip

I usually chop them after thawing, but I bet chopping when frozen would
work, too.
I have not found that they lose any "pungence". If they do, it is marginal.

misschef



  #5 (permalink)   Report Post  
Old 22-10-2003, 07:20 PM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles


"David Wright" wrote in message
...

snip

I don't know Pueblos and, to me, Anchos are dried Poblanos. Did you
roast dried chiles, or are they something else?


Pueblos are a medium-hot variety and I believe they are grown in Colorado
(Maybe near Pueblo, Colo, lol?). They may be called a different name
elsewhere, but I have always called them Pueblo's. They look almost exactly
like Anahiems, about 6-8 inches long, but the heat factor is substantially
more.
I grew up in Colorado and now live in Florida. Back then everyone seemed to
refer to the fresh Poblanos as Anchos and I guess that habit stuck with me.
You are absolutely right, David, Anchos are dried Poblanos. I can see where
there is a misrepresentation on my part, sorry. I did roast Poblanos. As a
matter of fact, when I was at the open air market in Colorado buying the
chilies I asked for a half bushel of Poblanos and pointed to the ones I
wanted. The 2 fellas there that were selling and roasting them there spoke
only a little English and I speak only a little Spanish. They quieried
"Anchos, Senora"? I said "No, Poblanos, por favor". They said, "Anchos,
Senora". (pointing at the Poblanos) I thought "whatever, just bag em' up".

I added mesquite wood chunks to the coals and they
smelled like heaven when roasting.


Sounds great -- I'll bet you drove the neighbors crazy with the
wonderful aroma!


My closest neighbor stopped by and asked what I was grilling. I told her all
about the "wonderful world of chilies" and she was fascinated. She said
she'd be right over when the Green Chili was finished, lol. (I gave her a
bowl when I got done cooking it, she loved it!)

I will, of course, save some
chilies in the freezer for other dishes to be made on another day.


Do you know that you don't have to peel the ones you freeze until you
thaw them. I think they're even easier to peel that way, and you don't
have that extra work to do now.


Really? I have always wondered that, but have never tried it. I have only
ever heard it said that you should peel them after steaming them freshly
roasted. I usually roast chilies in large quantities and didn't want to risk
it in case it didn't work. Thanks, David! That will cut down that first
day's workload a lot.

snip

One more thing......Anyone know where I can order chilies online? I've done
a Google search (albeit, not an extensive one)and can't find any. The market
in Colorado said they don't ship. I know the growing season is pretty much
over, at least in Colorado, but I would love to be able to get them without
flying to Colorado myself and bringing them back on the plane. The ONLY
chilies I seem to be able to find here are on the grocery store shelf in
those little bitty cans. I would need 172 cans to make a pot of chili !!!

Thanks......misschef




  #6 (permalink)   Report Post  
Old 22-10-2003, 07:51 PM
David Wright
 
Posts: n/a
Default Fresh Roasted Chiles

On Wed, 22 Oct 2003 18:20:54 GMT, "Misschef"
wrote:

Pueblos are a medium-hot variety and I believe they are grown in Colorado
(Maybe near Pueblo, Colo, lol?). They may be called a different name
elsewhere, but I have always called them Pueblo's.


Yessss! See below.

They look almost exactly
like Anahiems, about 6-8 inches long, but the heat factor is substantially
more.


IIRC, Anaheims are based on seeds that came from New Mexico and were
planted in Orange County, Calif., by either Mr. Anaheim, a local
rancher, or by Mr. Ortega, the county sheriff (depending on which
story you find.) I think they're milder because the growing conditions
aren't as stressful as those in NM-CO.

Thanks, David! That will cut down that first
day's workload a lot.

Hey, you're welcome. I just put my freshly-roasted chiles into a
freezer bag to let them steam a little while, then pop 'em into the
freezer.

One more thing......Anyone know where I can order chilies online? I've done
a Google search (albeit, not an extensive one)and can't find any.


I googled on "pueblo chile colorado" and got this as the first hit:
http://www.mirasolchile.com/ Cool site, and it looks as if they
still have some green chiles.

When we drove through Hatch, NM, last Wednesday on the way home, we
saw one stand open. It' almost over, and I'm a little surprised there
still are some as far north of Pueblo.

I didn't cook as enthusiastically as you did after getting home, but I
did make a fine pot of posole with some of the frozen nixtamal we
bought, as well as fresh chiles. Real comfort food!

David
  #7 (permalink)   Report Post  
Old 22-10-2003, 08:07 PM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles


"David Wright" wrote in message
...
snip
I googled on "pueblo chile colorado" and got this as the first hit:
http://www.mirasolchile.com/ Cool site, and it looks as if they
still have some green chiles.


Thanks, I'll check it out. But, alas, my freezer is full right now. Couldn't
get a toothpick in there if I tried, lol. I will keep this site in my files
and
refer to it next season.

When we drove through Hatch, NM, last Wednesday on the way home, we
saw one stand open. It' almost over, and I'm a little surprised there
still are some as far north of Pueblo.


I, too, was surprised to see fresh chilies this late in the year. Me thinks
the mild
fall in Colorado so far has helped.


I didn't cook as enthusiastically as you did after getting home, but I
did make a fine pot of posole with some of the frozen nixtamal we
bought, as well as fresh chiles. Real comfort food!


YUM!

misschef


  #8 (permalink)   Report Post  
Old 22-10-2003, 08:20 PM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles


"Misschef" wrote in message
hlink.net...
I googled on "pueblo chile colorado" and got this as the first hit:
http://www.mirasolchile.com/ Cool site, and it looks as if they
still have some green chiles.


Thanks, I'll check it out. But, alas, my freezer is full right now.

Couldn't
get a toothpick in there if I tried, lol. I will keep this site in my

files
and
refer to it next season.


P.S. Ya got me going here, David. I googled again and found a site to get
large cans of whole green chilies in the off season. (not NEAR as good as
fresh,
but when you can't get em...........) Like I said, I can't find anything
other than the
"microscopic" size here.
Here's the site if anyone else is as unfortunate as I and lives in a place
where green
chilies are about as common as a snowstorm during July in south Florida.

http://www.mexgrocer.com/14980.html


  #9 (permalink)   Report Post  
Old 22-10-2003, 08:30 PM
Frogleg
 
Posts: n/a
Default Fresh Roasted Chiles

On Mon, 20 Oct 2003 22:14:57 GMT, "Misschef"
wrote:

I have just finished roasting 2 bushels of fresh chilies on my barbeque
grill. An assortment of Anaheim's, Sandia's, Pueblo's and Ancho's - mostly
Ancho's, my favorite.


And no posted invitations? Golly, I'm envious. Best wishes for a
fragrant and flavorful winter!

[I sometimes dream of Casa Luna's pepperoni and green chile pizza.
Now, older and wiser, I'd ask them to leave off the pepperoni and add
more chile.]
  #10 (permalink)   Report Post  
Old 22-10-2003, 08:58 PM
Steve Wertz
 
Posts: n/a
Default Fresh Roasted Chiles

On Wed, 22 Oct 2003 18:20:54 GMT, "Misschef"
wrote:


I grew up in Colorado and now live in Florida. Back then everyone seemed to
refer to the fresh Poblanos as Anchos and I guess that habit stuck with me.


I grew up in Northern CA where they call pablanos, "pasillas" (which
are a completely different animal).

-sw


  #11 (permalink)   Report Post  
Old 23-10-2003, 01:16 AM
Misschef
 
Posts: n/a
Default Fresh Roasted Chiles


"Frogleg" wrote in message
...
And no posted invitations? Golly, I'm envious. Best wishes for a
fragrant and flavorful winter!


C'mon!!! Green Chili for everyone!! (well, almost everyone...Ha-Ha)
Mariachi's may be difficult, but I'm sure I can arrange "piped-in" music.
The tiki torches will be lit and strategically placed. The plywood hurricane
window covers can be pulled out of the shed and used as a temporary
dance floor. The cervesa and tequilla will flow freely, as will the
laughter.
Bring your favorite Mexican dish!

Mi Casa, Su Casa......... Misschef

[I sometimes dream of Casa Luna's pepperoni and green chile pizza.
Now, older and wiser, I'd ask them to leave off the pepperoni and add
more chile.]



  #12 (permalink)   Report Post  
Old 25-10-2003, 02:27 PM
Jack Schidt®
 
Posts: n/a
Default Fresh Roasted Chiles


"Misschef" wrote in message
hlink.net...

"Frogleg" wrote in message
...
And no posted invitations? Golly, I'm envious. Best wishes for a
fragrant and flavorful winter!


C'mon!!! Green Chili for everyone!! (well, almost everyone...Ha-Ha)
Mariachi's may be difficult, but I'm sure I can arrange "piped-in" music.
The tiki torches will be lit and strategically placed. The plywood

hurricane
window covers can be pulled out of the shed and used as a temporary
dance floor. The cervesa and tequilla will flow freely, as will the
laughter.
Bring your favorite Mexican dish!

Mi Casa, Su Casa......... Misschef

[I sometimes dream of Casa Luna's pepperoni and green chile pizza.
Now, older and wiser, I'd ask them to leave off the pepperoni and add
more chile.]


....or substitute chorizo!

Jack






Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
REC: Egg Stuffed Roasted Chiles Pete Romfh Diabetic 1 23-03-2006 07:11 PM
Roasted Cauliflower with Fresh Herbs and Parmesan [email protected] Recipes (moderated) 0 28-10-2005 07:11 PM
fresh roasted green chiles Jude General Cooking 23 04-10-2005 10:35 PM
ROASTED PEPPERS WITH FRESH BASIL Duckie ® Recipes 0 19-04-2004 05:40 PM


All times are GMT +1. The time now is 09:17 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright ©2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017