Anaheim Chiles – 4 recipes

There it is! One perfect Anaheim chile from the Garden of Eden on 23rd Street.  Please support this “little guy”. It’s a fabulous store that was among the first to carry “gourmet” products.

For those who have been following my  “battle” with Whole  Foods regarding their mislabeling of Cubanelle peppers as Anaheim chiles. The fight went on from February 6, 2013 to early December when I reported them to  Consumer Affairs  when it was finally corrected.  I go in regularly to make sure that they have not reverted to the practice. They haven’t and, what’s more, they now have real Anaheim chiles.  You can also usually get them at Fairway on 30th and the Garden of Eden on 23rd Street, So now you can get them but what can you cook with them?  Here a few recipes for you to play with.

but first: What is an Anaheim chile?  See above.

ANAHEIM CHILE: A large, fleshy green chile developed in the United States, very close to varieties sold in southern Mexico as chile chilaca and in the north simply as chile verde. It is about 6 – 8 inches long and ranges from mild to very hot. Similar or identical varieties can be found as “California long green” or “New Mexico” chiles. In the north of Mexico this general type is the favorite for stuffing.

Secondly: How do I roast, peel, seed and devein them?

PREPARING CHILES FOR COOKING

Before cooking,  chiles are often roasted on a griddle. This brings out a rich roasted flavor and makes the fresh chiles easier to peel. Usually the seeds and veins — the hottest part of the chile — are removed at the same time, but not always. When handling any hot chile, be sure to wear rubber gloves. If your hands touch really hot chiles, wash them carefully before touching your face and especially your eyes!

I have a word of caution for anyone who is tempted to buy a huge quantity of dried red chiles in a Mexican or other market: They do not keep well, being extremely attractive to bugs and little visitors you probably don’t want in your cupboard. It is better to buy in modest amounts and store them in carefully sealed bags.

TO PREPARE FRESH GREEN CHILES:  Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Working with a few chiles at a time so as not to crowd the pan, place them on the hot griddle and cook, turning occasionally with tongs, until they are blackened all over. (Chiles can also be held directly in a gas flame on a long-handled fork.) Place the hot chiles in a plastic or brown paper back and let sit 2 – 5 minutes (no longer, or they get soggy). Remove them from the bag, peel by scraping off the blistered skin, and cut off the top with the seed core. Cut chiles lengthwise into halves or thick strips (rajas) and scrape out veins and any remaining seeds.

When chiles are to be left whole for stuffing sometimes I fry them in hot oil until puffy and beige-colored.  This leaves the texture crunchier.

Try this ropa vieja made with shredded beef and Anaheim chile strips stew. We used brisket here. Don’t!  It does not cook as fast and does not shred well. It still tasted great though!

When customers ordered chile rellenos at the restaurant at the start, this is what they thought they would get. This is the traditional Northern-style stuffed Anaheim chiles.

No single recipe takes me back to our cattle ranch in Chihuahua than this given to me by Comadre Lupe.  Cut the potatoes into smaller pieces and you have a great taco or burrito filling.

I’ve published this recipe before but it is the perfect Anaheim chile recipe if you want something light and refreshing. It’ s my grandmother Ana Linda’s recipe.