Millie Santillanes Chile Caribe Food

MILLIE'S FRESH GREEN CHILE

Steps:

• 1. FRESH GREEN CHILE: Before roasting green chile, wash, dry and pierce with a fork to prevent popping. Chile can be roasted on a skillet or griddle, in the broiler or on a grill. On a hot skillet or griddle, roast chile until skin is blistered on all sides. Turn often to avoid burning. To broil, place chile on cookie sheet 4 to 6 inches from broiler. When the chile is blistered on all sides, place in a bowl and cover with a damp cloth and allow to steam for 15-20 minutes before peeling. The steaming process makes it much easier to peel. To peel, start at the stem and pull downward. Remove stem and seeds. Depending on how hot you like your chile you can either remove the interior veins or not. Your green chile is now ready to be used in recipes or frozen to be used later. To use it now, chop the green chile to a fine dice. Mix it with pressed garlic. Season to taste. Add cilantro to taste; it's optional but a good addition.
• 2. GREEN CHILE SAUCE: Heat oil in a heavy skillet or saucepan. Add onion and sauté until transparent. Add garlic, green chile and tomatoes. Bring to a boil, reduce heat and simmer, stirring frequently for about 8 minutes. Salt to taste.
• 3. GREEN CHILE SAUCE WITH MEAT: Sauté meat until brown. Add onions and follow basic recipe above for Green Chile Sauce. Bring to a boil, simmer, stirring frequently, for approximately 30 minutes or until meat is tender.
• 4. DRIED GREEN CHILE SAUCE: Remove stems and seeds from dried chiles. Soak in lukewarm water until softened. Brown cubed pork until completely cooked. Add tomatoes, seasonings, water and chopped green chiles. Adjust seasonings to taste.
• 5. What most people around here do is either buy green chiles when they're harvested and roast and freeze them, or they buy them from a store that roasts and freezes the chiles and sells them that way. That's what we use to make our Green Chile Sauce, with or without meat as directed above.
• 6. If you want to buy roasted and frozen green chiles, this is a well recommended online source. http://www.newmexicanconnection.com/

MILLIE SANTILLANES' CHILE CARIBE

Steps:

• 1. To make Chile Caribe (uncooked red chile purée): Red chiles are air-dried and should be dusted before using. A clean damp cloth does the job. Pull out and discard the woody stems of the chile pods and remove the seeds. If you wish, you may also remove the veins. However, the veins add authority [translation: flavor and heat] to your chile. It's a matter of preference. Soak the chiles in warm water for 1 hour. Put half of the chiles, two cloves of garlic and 1-1/2 cups of water in blender. Blend until it is a thick purée. Set aside and repeat process with the rest of the ingredients. Put purée through a fine strainer or food mill to remove any stray seeds and bits of skin. You may add dried oregano and/or finely chopped cilantro (fresh or dried) if you wish.
• 2. To make Salsa de Chile Colorado (cooked red chile sauce): In heavy saucepan or skillet, melt lard or heat oil. Add flour, stirring until smooth. With a whisk, add water until it reaches the consistency of a gravy. Add all of the Chile Caribe (uncooked red chile purée) you made in Step 1 and simmer gently for 10 minutes. If too thick, add additional water. This cooking process keeps the purée from separating. This sauce is used almost like a gravy to top many New Mexico dishes such as enchiladas and smothered burritos. When you order New Mexico food, you'll be asked red or green? This is red and green chile sauce is green. The third option, both sauces, is called Christmas.
• 3. To make an optional Salsa de Chile Colorado con Carne (red chile with meat sauce): Sauté meat until browned. Add Salsa de Colorado (red chile sauce) you made in Step 2 and simmer approximately 30 minutes until meat is tender. Season to taste.
• 4. My favorite option is Carne Adobada (marinated red chile meat): Marinate cubed pork overnight in prepared thick red chile sauce (that you made in Step 2 above). Simmer slowly in heavy skillet for at least 2 hours. Variation: Pork may be sliced instead of cubed (this is my preference). It may also be baked in a covered baking dish in a 325° oven for 1 to 1-1/2 hours until done.