Guess What Time It Is? It’s Hatch Chile Pepper Time!

It’s Hatch Chile Pepper Season! Even though Hatch Chile’s come from Hatch, New Mexico, isn’t that just far west Texas?

Even if the Hatch Chile Pepper isn’t from Texas, in Texas we know how to roast them.  Central Market, which is a Texas supermarket chain owned by H.E.B., has a whole festival dedicated to Hatch Chiles and roasts them.  In fact they have several specialty items that include items made from the Hatch Chile Pepper.

Last year, I got the Hatch Chile Pepper bug and tried to buy every Hatch Chile product.  I didn’t succeed, but I did my fair share.  From cornbread, cheese, hamburger buns, salsas, ravioli’s, candies, ice cream, to the roasted Hatch Chile Peppers themselves.  I even got a cookbook and a T-Shirt!

This year 2015, I just had to get some more Hatch Chile goodies!  It’s the 20th anniversary for Hatch Chile Peppers at Central Market in San Antonio, and I just can’t help myself.  And of course I had to load up on fresh Roasted Hatch Chile Peppers. (I freeze them so I have them all year long!)

 

It’s a hot job to roast the peppers, and this is why we leave it to Central Market and HEB.  They are equipped with the big roasting machines.  You can use a basket and roast on your grill, but why go to all that trouble, when it’s part of the festival to go and watch them roasting in the big roaster.

I don’t know how many pounds are sold across the state of Texas, but I know we get our share.

I bring them home and put them in smaller zip lock bags and freeze.  This way I have them all year round, or until next season.

The Hatch Chile Pepper has a flavor between a Jalapeño and a Serrano Pepper.  You can either buy them mild or hot.  We choose the hot.  I love the spicy roasted flavor.  I freeze them as is.  When I want to cook with them, I thaw, and wearing gloves, I slide my fingers over the peppers removing the roasted skin (this is not good in my recipes).  Then carefully open the pepper and remove the seeds.  It’s tempting to run under water, but DON’T!  You will remove the oil, which is the flavor of the roasted pepper.

This year, I received a recipe from Groomer’s Seafood for Hatch Chile Pepper Seafood Enchiladas.  I decided to whip some up.  The recipe I received was a little confusing, so I have taken it apart and hopefully it’s easier to understand.  There is a lot of prep work, but if you prepare in smaller steps, the outcome is worth it.

Hatch Chile Pepper Seafood Enchiladas

Ingredients

18 Corn Tortillas, fried to soften in Vegetable Oil
1/2 cup Hatch Chile Pepper Cheese, Grated
1 cup Seafood filling/Black Bean Relish, reserved from recipe below
3 tablespoons fresh Cilantro leaves, chopped
Sliced Avocado for garnish

Hatch Green Chile Cream Sauce

1/2 cup Clarified Butter
1 cup All-Purpose Flour
1/2 cup Roasted Hatch Chiles, peeled, seeded and diced
2 tablespoon of Olive Oil
2 cloves Garlic, crushed
1 small Shallot, thinly sliced
1/4 cup Sweet Onion, finely chopped
1 cup Heavy Cream
1 1/2 cups Chicken Broth
Kosher Salt and Pepper to taste

Seafood Filling/Black Bean Relish

1/2 pound Black Drum, cut into 1/4″ to 1/2″ cubes
1/2 pound Gulf Wild Shrimp, peeled, deveined and cut into 1/4″ to 1/2″ pieces
1/4 cup Olive Oil
2 cups Black Beans, drained (I cook my own)
1/2 cup Sweet Onion, finely chopped
1 cup fresh Corn kernels
1/2 cup Roasted Hatch Chiles, finely diced
1/2 bunch of fresh Cilantro, finely chopped
2 large Lemons, juiced
1 cup Hatch Chile Pepper Cheese, grated
Kosher Salt and Pepper to taste

Directions

I started by working on the Black Beans.  I cook my Black Beans using the Bob Bullock’s method, replacing the Pinto Beans for the Black Beans.  This takes about 3 – 4 hours.  You can either make the day before, or start your beans in the morning.

Next I prepare the Clarified Butter.  I make more than this recipe calls for so I have enough.  You can always freeze any left over and use for other recipes.  This takes about 2 hours.

Cut 2 sticks of butter into small chunks. Place the butter in a sauce pan. Melt gently over very low heat, making certain it doesn’t boil.  Once it’s melted fully, let the butter stand for 30 minutes on the counter.  Remove the foam on top of the butter and discard.  Place the butter in the refrigerator for 1 hour to cool completely.  Remove the hardened layer of butter (this is the clarified butter) and discard the liquid.

While my butter is in the refrigerator, I do all my chopping and prepping of the other ingredients.

To prepare the Hatch Green Chile Cream Sauce:  Make a roux using the clarified butter and flour.  Melt the clarified butter over medium heat.  When it is bubbling add the flour and whisk until it’s a light tan color.  Approximately 7 – 10 minutes.  Remove from heat.  In a separate sauté pan, heat the oil.  Add the onion and sauté until translucent.  Add the shallots and garlic and cook until fragrant, approximately 1 minute.  Add the Hatch chiles.  Add salt and pepper to taste.  Reduce the heat and add the heavy cream and chicken broth, simmer for approximately 5 minutes.  Add roux slowly and whisk until you get the consistency to coat a spoon.  Remove from heat and set aside.

Prepare the Seafood Filling/Black Bean Relish:  In a large sauté pan, heat the olive oil.  Add the Black Drum and Shrimp, sauté over medium heat for 5 – 7 minutes until cooked.  Remove from heat and place in a large mixing bowl.  Add back beans, onion, corn, Hatch Chiles, Cilantro, lemon juice, and cheese.  Toss to mix.  Add salt and pepper to taste.  Reserve 1 cup to top the enchiladas.

Fry the Corn tortillas in the vegetable oil just until soft, not crispy.

Stuff each tortilla with the seafood filling and roll.  Place in an oil sprayed 9″ x 13″ baking pan, next to each other in rows, in a tight squeeze with the seam down.  Cover with Green Chile Sauce evenly across the top of the enchiladas.  Top with the Hatch Chile Cheese and then the Seafood filling/Black Bean Relish and back at 350F degrees for approximately 15 – 20 minutes or until they are heated all the way through and the cheese is melted and golden.

Remove from the oven and sprinkle with chopped Cilantro and garnish with Avocado.

This recipe is not for the faint of heart.  It will take some time….but it is so very delicious.

Enjoy!

Tagged as: Hatch Chile Peppers, Ramona Werst, Real Texas Recipe, Real Texas Recipes, Shrimp, texas cooking, texas entertainment, Texas Lifestyle, Texas recipe