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Everything posted by bobag87

  1. Carne Adovada making time. This is everyone's favorite. Roasted red chile pork.
  2. Two huge shout outs for anyone wanting to do this outside of New Mexico. First the red chile came from New Mexico Chile and Ristra. A fantastic company http://www.newmexicochileandristra.com. The red is delicious. The green came for the second year from the Hatch Chile Store. Fantastic chiles with little loss. https://www.hatch-green-chile.com. And of course Casados Farms is crucial for our blue corn, posole and chicos, but they don't mail order much and are more of a destination.
  3. The chiles have arrived and the staff shirts. The family is long time Denver Broncos fans so a little commemorative staff shirt was in order this year.
  4. OK, some photos tonight. We made Chicken stock for stews, soaked our posole, chicos, and pinto beans from Casados Farms, made Sangrita, Red Chile Bloody Mary Mix, 14 quarts of New Mexico Red Chile Sauce, Green Chile Bean Dip, Infused Tequila (ghost and habanero), Green Chile Dip, Red Chile BBQ Sauce. Big night tomorrow and not a whole lot of sleep ahead, but, as my exhausted wife who just got home from a work trip said, "quit complaining, you love this." Happy Chile Roast Weekend.
  5. Some photos from Saturday's tamale making event. Chiles should arrive tomorrow and sleep is looking like a rare event until we get done on Saturday.
  6. I probably won't document everything but a solid night or New Mexico tortilla making tonight. Don't have a actual count but I am guessing about 300. Good fluffy New Mexico style tortillas are a must. These are made for those who actually do work on Saturday roasting chiles. Some butter, salt and a fresh roasted chile on a heated tortilla is the chile roaster's reward.
  7. We are here once again. Happy Chile Roast season to the board. Tamales are made and we are having our roast on Saturday. Hope everyone is doing well.
  8. By the way this is the first year we ordered our green chile from the Hatch Chile Store. We have struggled to find trust worthy companies. They were fantastic and cannot come any more highly recommended. A little more expensive, but out of the 250 lbs of chile we threw away less than 10 chiles. Less than if I bought a full bag in NM.
  9. Thanks for the Crepes -- Thanks! It is fun sharing with a group that can appreciate it!
  10. Shelby, we have an outside freezer so this is our chile crop for the year. We give a ton away though. This is at our house and I bet we had 150 or so people show up throughout the day. It is always a big party. Thanks for all the kind comments. Now it is time to get some sleep. Chad
  11. Sad to here this. But hope the new endeavors are successful!
  12. So we got it done on Saturday. Little sleep and Sunday morning is always rough, but I found a bowl of chiles we had used to decorate with that had not been roasted. I fired up the grill set up, which looks sad without the crowd, and got to roast a dozen chiles or so. Tradition dictates that the roasters get fed home made tortillas with butter, salt and a freshly roasted green chile. That was what the homemade tortillas were for. I did not get one on the actual day of chile roast, but my lovely wife put some tortillas aside. I got to roast chiles, have a tortilla and drink the awful, horrible Fosters beer which somehow my late father introduced into the Roast years ago. Now every roaster has to drink an oil can in memory of his continuing on of the tradition and his terrible taste in beer. Happy Chile Roast 2015. I hope this series was at least entertaining. (Also, FYI egullet staff, in New Mexico, it is always spelled Chile, not Chili). Thanks for tolerating the posts and let me know if you have questions.
  13. So here is yesterday morning. Smoker going, the stews on the stove. Our Senior Cousin who took the roasting lead. And the set up for roasting with two of my cousins and my second cousin roasting. The problem for me is the annual event has grown so much that I rarely get to do my favorite thing which is man the grill.
  14. Ingredients for Chicos, the rare NM green chile and smoked corn stew. Beef Ribs, Onions and Garlic, Green Chile and Soaked Chicos. Simmered for hours with Chicken Stock and spices. This is my favorite.
  15. So the stews are the traditional New Mexico fare. Three more racks of beef ribs were boiled. Then cut up and added to onions, garlic, chicken stock, green chile and chicos. The rare Native American smoked corn. Posole was made with onions, garlic, chicken stock, pork tenderloin, possible and red chile sauce. A pot of pinto beans with Habenero cured bacon, onions, beans and green chile. Salsa was made with tomatoes smoked on the smoker, green chile, onion, garlic, lime and cilantro. We also had the usual green chile dip as described last year, New Mexico Red Chile bloody mary mix, Sangria as a chaser for the tequila, etc.
  16. And here are the chiles. We ordered 150 lbs of Med Hot Big Jims, 50 lbs of Hot Sandia, and 50 lbs of extra hot. The ristras on the outside are NM red chile. Hung up for decoration, we always get untreated so we can use the chiles during the year. Also, we smoke meat for all of the guests. We did 3 briskets, 3 pork shoulders and 3 racks of beef ribs on the smoker. No rub other than salt as we serve it with Red Chile BBQ sauce and pure Red Chile pure.
  17. So here is some of Friday night. The pictures trailed off as we were not focused on anything other than cooking. A pic of the Staff shirts we had made for the roasters. We always infuse tequila with chile. A pot of queso with red and green chile.
  18. All right sorry no updates, but it has been a blur of Chile Roast and recovery. Yesterday was a lot of fun. It is a family tradition and lots of cousins, nieces and nephews helped out. In fact, with all the food and guests, I rarely get to enjoy standing over the grill and roasting. Luckily, we had a good team and even made staff shirts this year for the folks who actually work.
  19. Chiles are here and the weather has gone crazy for Texas and cooled down. Long night ahead but taking five minutes to catch our breath.
  20. Tonight's photos. We processed the last of the 2014 Green Chiles and used them to make Queso and Green Chile Dip. Made Chicken Stock for all of the stews. Soaked the Chicos, Posole and Pinto Beans to get them ready to make the stews tomorrow night. We made 14 quarts of Red Chile Sauce from dried and roasted red chile pods blended with the ingredients described in the tamale posts. I never posted in the cook book thread, so here is my treasured shelf both for cookbooks and for some of our favorite Native American art pieces from New Mexico and Arizona. The next few days will be a blur so I likely won't post much until we are done, but Happy Chile Roast to the eG folks!
  21. We have Chiles! Better photos will come later but they are here and awesome. Tonight and tomorrow night are long nights.
  22. By the way, as always, no one can complain about the asymmetrical tortillas. I am not a good roller.
  23. Tonight was Tortilla making night. I actually got 131 made (minus several that I ate). Ingredients are the same as last year. We are getting better at it. Only took about 5 hours tonight from dough to finished tortillas. And yes, I swear by White Lilly Flour on this. Thanks to staff for setting up a compromise board on this. I promise, 250 pounds of hatch chiles show up tomorrow.
  24. Not sure why I can't fix the sideways photos. Anyhow, down to the actual work -- corn husks are boiled and the tamales are assembled and steamed. We then freeze them and re-steam when time to eat. Now onto the prep for Chile Roast weekend.
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