So you want to try to get the chiles as flat as possible without breaking them. My oven has the broiler flames at the top (idk if other ovens are different? I'm new to broiling). You don't want them too close to the flame, obviously. Keep an eye on them; you want to flip them over when the top skin starts to get nice and black and charred. DID I MENTION the house will smell amazing. Once the skin on both sides are black, take them out and put them in a bag or wrapped in foil. This will help to sweat them, making them easier to peel later.
Now, what do we do with these? BURRITOS. My favorite combo is cheese, potato, and green chile, but I'll do egg too occasionally if we're talkin' breakfast burritos. I boil up some potatoes, drain, salt, and butter. Chunk them up into bitesize pieces, and pile it in. Shred some chile, drop some cheese, and fold it up!! Swap the potatoes for sausage, and now Mike's hungry too. =D
Mmmmmmm. Now let's make burritos!!
Aaaaaaand now I'm hungry.
1 comment:
I learned a good oven-roasting trick from one of the chile growers down south -- before roasting/broiling/whatever, slit the chiles open and remove the seeds and veins. It's a lot easier to do that when they are raw! I couldn't tell if you know the trick about putting them into a plastic bag after they are roasted to let them sweat a bit, but that makes it easier to get the skins off. Apparently if you're going to freeze & store them, it's better for the texture/flavor to leave the skins ON, but I don't... I know if I'm in the prep mode, I need to make use of that mode while I have it. When I'm in cook/consume mode, I don't feel like peeling the chiles! I wanna nom!
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