Author Topic: New Mexico Chile help  (Read 2562 times)

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Offline BigRock91

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New Mexico Chile help
« on: August 31, 2007, 10:22:34 pm »
I need some advice on the best way to roast New Mexico Chilis.  Every year I screw it up!   I try and keep a low wood fire on the BBQ (big Grill) and want them browned and in some spots a lil' black is OK  BUT w/o shriveling them up!  I either cook them to the right color and have hardly any meat left or under-do them. I later freeze them and use them through the year. 

Any body done these with better luck than I have???? ???
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    Offline wycowboy

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    Re: New Mexico Chile help
    « Reply #1 on: September 1, 2007, 08:30:27 am »
    I've never done it myself but we have a guy that comes to Casper every year that does. He has a 55 gallon drum cut in half with a wood fire in it and then rigs a rotating wire drum over the fire and roasts them that way. I've bought some from this guy before and they are pretty good.

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    Offline BigRock91

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    Re: New Mexico Chile help
    « Reply #2 on: September 1, 2007, 06:51:08 pm »
    Yeh,  I've seen those Hothead and have bought from vendors here before also. You get like a mixture of overdones and underdones with those.  I like a slower smokier Chile. :D
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    Re: New Mexico Chile help
    « Reply #3 on: September 2, 2007, 08:04:23 am »
    I just have to drive down the street.  ::)

    Offline BigRock91

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    Re: New Mexico Chile help
    « Reply #4 on: September 2, 2007, 09:58:32 pm »
    I just have to drive down the street.  ::)

    Bring me some bro.  Have you cooked any though?    I'd like to know how they turned out.
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    Re: New Mexico Chile help
    « Reply #5 on: September 2, 2007, 11:13:44 pm »
    Have you cooked any though?

    Nope, to many places I can just walk in and buy what I want.

    Offline 3jvj

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    Re: New Mexico Chile help
    « Reply #6 on: September 24, 2007, 09:43:42 pm »
    Super hot and fast.  You want the skin to blister off of the body.  I use the broiler on my oven (top rack; as close as you can get them to the coil).  It gets hot enough to blacken them pretty good without doing much to the meat.  You should be able to see them blister.  I turn mine as best as I can but if you get them black all the skin should come off; even in the area you don't torch.  It should take less than five minutes.

    After you have blackened them put them in a paper sack and throw them in the freezer or the fridge.  This makes it so the meat (which holds the heat better than the skin) will build a layer of steam up and help to peel the skin off.  Pull them out about ten or fifteen minutes later (don't forget and let them freeze or you're screwed). 

    Clean the under some cold water.  Don't forget the torts. ;D
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    Offline 3jvj

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    Re: New Mexico Chile help
    « Reply #7 on: September 24, 2007, 09:44:26 pm »
    If you send me a box I'll roast them for you for a nominal fee. ;D

    Say............. ten percent? ;D
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    Offline BigRock91

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    Re: New Mexico Chile help
    « Reply #8 on: August 10, 2015, 09:26:21 pm »
    3JVJ,  It's been almost  8 years, finally got the hang of it with your help. Thanks very much. Going down to Monticello this fall to see my brother and sister. Might swing by Durango too. I'm hoping to find the more mature red chiles this year, the green ones just aren't as sweet. Hoping to get it right this year! ;D
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