Green chile stew hearkens to warm summer days

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Perhaps the most fitting meal for winter is the spicy stew. Bubbling in a pot on the stove for hours on end, it’s a filling meal that warms the body, warms the soul and warms the taste buds.

I have my own take on classic green chile stew, which assumes that there are no leftover roasted chiles from the roasting season and that you know how much heat you can tolerate.

This stew gets its classic smoky flavor both from the use of vegetables roasted in the oven – chiles, onions and tomatillos – and from bacon.

When I first started working on this recipe, I used two to three pounds of chiles. To me, that was not nearly enough, and future iterations were made with four to five pounds.

I also have a taste for the acidic. I love a hot and sour soup, which gets its sour from vinegar. In this case, I like to add some lemon and lime juice to the stew to give it a little more of an acidic kick than might be in the usual green chile stew recipe. More importantly, the little addition of acidity really made the flavors pop, just like a tiny bit of salt when the stew is being served that unlocks the flavor of a dish.

The recipe is broken into a few different parts. The first is the roasting of the vegetables. Recipes follow into two camps: a Dutch oven or on baking sheets. If you go with a baking sheet, use parchment paper instead of aluminum foil because all the liquid the vegetables release will make them stick to the metal. Also, make sure they are far enough apart that they aren’t steaming each other.

I included potatoes in my recipe to add a starch, but they are by no means required. Rice is another option.

The beef or chicken stock will add plenty of salt to the stew, but if more is desired, add additional salt — and pepper — at the very end of the cooking process, or even make sure a salt shaker is available when serving. I find that each person usually has a different level of ideal saltiness, which is better served by slightly under salting than over salting a dish.

 

This green chile stew may not be green as chile verde, but it is just as delicious.

 

Ingredients

  • 4-5 pounds chile peppers
  • 4-5 tomatillos
  • 2 medium onions
  • 2-3 pound beef or pork roast
  • 5 cloves of garlic, chopped
  • 1 pound bacon (optional)
  • 5 red potatoes, cut in quarters (optional)
  • 5 cups chicken or beef stock
  • 1 tablespoon cumin
  • Vegetable or canola oil
  • Lemon and lime juice
  • Salt and pepper
  • Water as required

 

Directions

  • Preheat the oven to 400 degrees
  • Wash all the peppers and tomatillos
  • Cut all of the peppers in half, take off the stems, deseed if desired and cut the onion into quarters
  • Either place the peppers, onion and tomatillos into a Dutch oven or place them, skin-side up, onto baking sheets lined with parchment paper. Sprinkle vegetable or canola oil over the vegetables.
  • Roast for 40 minutes to 1 1/2 hours, until very fragrant.
  • While the peppers are roasting, cut the pork or beef roast into 1-inch cubes.
  • In a medium pan, fry the bacon. Remove the bacon to a side dish.
  • In the same pan, begin browning the pork cubes in small batches on high heat. Do not crowd the cubes. If not using bacon, brown with oil.
  • Remove the pork cubes to a separate dish.
  • When the vegetables are done roasting, put them into a food processor or blender along with the chopped garlic. Add 1/4 to 1/2 cup lemon juice. Blend until pureed.
  • Add the chicken or beef stock to a large pot, along with the vegetable puree, pork/beef, bacon if being used, cumin, bones (if a bone-in roast was used) and potatoes.
  • On medium heat, bring to a simmer. Reduce to low heat, and stirring occasionally, simmer for 2 to 5 hours.
  • If the liquid level gets too low, add water or stock.
  • When done, remove the bone to a dish. Remove any remaining meat from the bone and add the meat back to the stew. Throw away the bone.
  • Salt and pepper to taste.
  • Add 1/4 cup lemon juice and 1/4 cup lime juice to the stew and stir in. Add more juice as desired or to taste.
  • Serve or cool and serve the following day.

Mastering the art of beef bourguignon for a new Christmas tradition

As the weather begins to cool, I find that its time to think about warming foods, hearty foods and perhaps, most importantly, what to serve at dinner parties that will impress, will wow, that can double as a Sunday dinner, or even work for a holiday, like Christmas.

Enter beef bourguignon, the long-simmering French delicacy, a hearty beef stew made with a base of red wine (typically, burgundy), that takes hours to make and longer to simmer but is well worth the wait. Like most stews, it tastes even better the next day.

This French stew gets much of its richness from browning the beef before it goes into a pot, which then goes into the oven, for the long simmer (two to three hours). The rest comes from the wine that serves as the stew’s base, three cups of a full-bodied young red wine, like Chianti.

So too does richness come from pork fat, added in the form of blanched bacon, put in boiling water to remove its signature smoky taste.

Really, though, the richness in the recipe comes from a whole host of places. So too does it come from the pound of fresh mushrooms, sautéed in butter, and the small white onions, braised in stock.

The mushrooms, and onions, have their own set of instructions in the recipe, and should be done while the stew is in the oven.

When done correctly, the mushrooms will be lightly brown and will not exude their juices while being cooked. For this to happen, the mushrooms need to be dry, the butter needs to be very hot and the mushrooms can’t be crowded in the pan. Sauté too many at once, and they steam, instead of browning. If you don’t have a large enough pan or a hot enough stove, consider making the mushrooms in multiple batches.

The cooking for this recipe is done in either a large casserole dish (I’m a fan of enameled cast iron, like Le Creuset or Lodge), for the stew proper, or in large skillet, for the mushrooms and onions.

While it might be a stew, most of the long cooking time is spent in a casserole dish or pot in the oven. This is done to create a more uniform heating, rather than just the heating element at the bottom of the pot.

This recipe should serve six, with a basic ratio of 1 pound of beef per two people.

Julia Childs writes in “Mastering The Art of French Cooking” that beef bourguignon is typically served with boiled potatoes, but buttered noodles work as well. Personally, I enjoy some warm bread, either a crusty sourdough or a French baguette, with a little butter.

Mastering the art of beef bourguignon (a French beef stew with a red wine base) could be the key to a new Christmas dinner tradition.

 

Ingredients

6 slices bacon, cut into small strips or cubes

3 1/2 tablespoons extra-virgin olive oil

3 pounds stewing beef, cut into 2-inch chunks

1 large carrot, sliced

1 large white onion, sliced

1 pinch coarse salt and freshly ground pepper

2 tablespoons all-purpose flour

3 cups red wine

2 1/2 to 3 1/2 cups beef stock

1 tablespoon tomato paste

2 cloves smashed garlic

1/2 teaspoon thyme

1 crumbled bay leaf

3 1/2 tablespoons butter

 

For the onions

18 – 24 small pearl onions

½ cup chicken stock, white wine or water

2 tablespoons butter

1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)

 

For the mushrooms

1 pound fresh mushrooms, quartered

2 tablespoons butter

1 tablespoon oil

Salt and pepper

 

Directions

Remove rind from the bacon and cut bacon into sticks 1 ½ inches long. Simmer rind and bacon for 10 minutes in 1 ½ quarts of water. Drain and dry. Skip this step to retain some smoky flavor in the stew.

Preheat oven to 450 degrees.

In a 9- to 10-inch fireproof casserole, at least 3 inches deep, Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables (but not the mushrooms or pear onions). Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the meat lightly with the flour. Set casserole uncovered in the middle position of the preheated oven for 4 minutes. Toss the meat and return to the oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn the oven down to 325 degrees.

Stir in the wine and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in the lower third of the preheated oven. Regulate heat, so liquid simmers very slowly for 2 ½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

For the onions, place them in a saucepan or skillet with ½ cup white wine or chicken stock. The butter and the herb bouqet. Cover and simmer very slowly, rolling the pearl onions in the pan periodically, for 40-50 minutes. The onions be tender but keep their shape. Add more liquid if it all evaporates. Remove the herb bouqet and reserve.

For the mushrooms, put a skillet on high heat with the butter (2 tablespoons) and oil. Once the butter foam subsides, add the mushrooms. Toss and shake in the pan for 4 to 5 minutes. In the first few minutes, they should absorb the fat, which will reappear on the surface as they begin to brown. Once browned, remove to a separate dish until later on.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. The recipe may be completed in advance to this point.

 

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

 

Adapted from Julia Child’s “Mastering The Art of French Cooking”

Corned beef hash (breakfast) burrito

Find the stand-alone recipe here.

Sometimes, great things come from the lowly grill at your local gas station.

That is the case with the corned beef hash burrito, originally hailing from the Triple S gas station in Española.

Uniquely New Mexican and a delicious fusion, there is nothing quite like it.

I was first introduced to this fusion by a co-worker who announced to the newsroom that he was going to get one at the gas station.

Soon, I went to discover this invention myself. I can vouch: it’s amazing.

Here in New Mexico, you will always be asked if you want red, green, or nothing. This refers to green chile and red chile. If you want both, it’s called Christmas.

This version leaves the chile choices up to you. I decided to chop up and lightly cook a green chile for the burrito. Normally I would have paired it with salsa and the secret sauce I use for grilled corn and fish tacos, but I was out of both.

There are quite a few moving parts to this recipe.

First, the corned beef hash. I used the canned kind because I haven’t made corned beef in a while. If I had, the hash is pretty easy to make. Finely dice everything (cabbage, potatoes, corned beef) and throw it in the skillet to fry up.

Either way, it fries in the skillet.

Next are the diced potatoes, which are optional.

Since I now have an InstantPot, the brand name for a type of electric pressure cooker, I cooked the potatoes the night before. First, I cooked them for five minutes, which left them a little too hard. I cooked them again for two minutes, which made them a little too soft. The next morning, I diced a few of them, then threw them in a skillet with some oil, salted liberally, and let them fry.

The electric pressure cooker makes steaming/boiling potatoes so much easier than if I had to cook them in a pot on the stove.

Meanwhile, I had a little under a pound of black beans soaking in water since the day before. The morning I wanted to make the corned beef hash, dumped the water the beans had been soaking in, put them in the electric pressure with a bullion cube and let them cook for 15 minutes on high pressure.

The black beans, after they’ve been cooked in the electric pressure cooker, and before they’re thrown in the skillet to lose any extra liquid.

Lots of people say you can just throw dry beans in the pressure cooker, it just takes more time. I prefer to soak the beans.

You might think this means the beans are done in 15 minutes. It doesn’t. It’s much closer to an hour, between the time it takes to heat the pot and bring it to pressure, as well as the time it takes to naturally release the pressure. Still, an hour without any babysitting the pot isn’t bad.

Potatoes: cooking. Beans: cooking. Corned beef hash: cooking.

The corned beef hash (front) and potatoes (back).

Next up is the green chile. Chop it up and throw it in a hot skillet for a few minutes.

In hindsight, I probably should have added some eggs, either fried and on top of the burrito, and cooked and put inside the burrito, but I didn’t think of it at the time.

When it comes to the burrito, it needs to be large enough to allow for all of the ingredients. Often, packages will state “burrito size.”

So, go make yourself a corned beef hash burrito! You will be amazed at how delicious it is.

The burrito before rolling. Left to right: Pan-fried potatoes, black beans, green chile, corned beef hash.

Find the rest of the photos here on Flickr.

 

Print Recipe

Corned beef hash breakfast burrito

A staple of New Mexican gas stations, the corned beef breakfast burrito is a wonderful fusion
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, Fusion, New Mexican
Keyword: burrito
Servings: 2 burritos
Author: Wheeler Cowperthwaite

Ingredients

  • 1-2 eggs scrambled or fried
  • Milk if making scrambled eggs
  • 1-3 green chiles diced
  • 1 can corned beef hash or hash made from slow cooked corned beef
  • 2-4 ounces cooked black beans
  • 3 diced potatoes
  • 2 Burrito-sized tortillas
  • Red chile prepared (optional)
  • secret sauce optional

Instructions

  • Cook the beans, or buy canned beans.
  • Steam or boil potatoes until tender
  • Heat a skillet over medium high heat. Put the hash into the skillet and cook until it begins to lightly brown.
  • Either remove the corned beef hash to container and add the diced potatoes, with some oil, or heat another skillet on high, add a little oil, and toss in the diced potatoes. Shake salt over the potatoes and cook until lightly brown.
  • Cook the eggs and remove to plate or bowl when done.
  • Cook the beans in a skillet with a dab of oil, briefly, to remove excess liquid
  • Briefly heat the first tortilla in the microwave or in the skillet, until just a little warm and pliable.
  • Add the ingredients you’re using to the center of the tortilla, including the hash, potatoes, eggs, beans, chile and anything else, roll, and serve with red chile, salsa, sauce and garnish with lime slices.

Notes

See the corned beef recipe here and the secret sauce recipe here.