nd dredge lightly in Red Chile Crust. Cook on oiled flat
ogether cheeses, garlic paste, and chile morita paste or minced chipolte
Place the chile ingredients in a medium size
erve with the mayonnaise.
Chile Mayonnaise:
Stir the ground
CHILE CREAM SAUCE:
Melt butter
rock-pot the browned beef, chile brick (I use Owens, as
Place chile brick in pan over low heat and stir.
Cook ground beef in skillet and brown.
Pour off grease from beef.
Add ground beef to chile brick.
Stir frequently.
Add tomato paste (water as needed), green pepper, onion, chile powder, chile seasoning, salt, black pepper and catsup to taste.
Cook over medium heat 20 minutes; stir frequently.
he chiles aside for the chile relleno topping. Chop up the
s well.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas
Place chile in medium bowl. Pour enough
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops
Ancho Chile Cream Sauce:
Bring 2
r napa cabbage), water chestnuts, chile flakes, mushrooms, oyster sauce, mint
In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.
Preheat oven to 425 degrees.
Cut potatoes in half lengthwise, then cut into 1/4-inch-thick slabs. Cut slabs lengthwise into strips, gently pat strips dry with paper toweling and place on a greased foil-lined baking sheet (you may need 2 baking sheets).
In a small bowl, combine oil, chile powder, sugar, garlic, salt and pepper.
Pour mixture over the potatoes, and gently toss to combine using your hands.
Bake about 30 minutes until tender and golden brown, carefully turning once halfway through.
minutes.
Stir in chile powder and remove from heat
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
To serve, place vegetables in serving bowl and toss gently with butter mixture.
heet with aluminum foil. Place chile peppers cut-side down on
ender, 20 minutes.
Mash chile-onion mixture to a sauce