Tamales, Tamales, and more Tamales

We are now selling our tamales at HEB stores around Texas!!

You will LOVE them and I can just about guarantee that!  Mamma Stace developed all the recipies and once again she did not disappoint!

Look for our logo and then buy all you want!!

Our traditional tamales include:

Green Chile Cheese Tamales

Green Chile Chicken Tamales

Red Chile Pork Tamales

Red Chile Beef Tamales

Jalapeno Cream Cheese Tamales

Now for the fun part....

Our speciality dessert tamales include:

Pumpkin Pie Tamales 

Cinnamon Roll Tamales

Cranberry Tamales

HINT:  The dessert tamales are to die for with some whipped topping added!

Chile Pepper Of The Week: Wax Chilies

The shiny appearance of the pods of these varieties is the reason the type is called wax. They vary greatly in size, shape and pungency.

The Plant
Wax peppers have multiple stems growing up to thirty inches high. The leaves are ovate, medium green, and up to five inches long and three inches wide. The pods are conical but tapering, and bluntly pointed at the end. Yield is twenty-five or more pods per plant and the heat scale varies from zero to 40,000 Scoville Units.

Agriculture
The growing season is seventy or more days. Recommended varieties are 'Banana Supreme,' 'Caloro,' 'Gold Spike,' 'Hungarian Yellow Wax Hot,' 'Santa Fe Grande,' and 'Sweet Banana.'

Usage
The milder wax varieties are used fresh in salads. All varieties can be pickled, which is the most common use of commerically grown wax peppers.

Chile Pepper Of The Week: Serrano

In Spanish, serrano is an adjective that means "from the mountains." The chile described by this adjective was first grown in the mountains of northern Puebla and Hidalgo, Mexico.

The Plant
Serranos have a number of stems and grow from one and a half to five feet tall. The leaves vary from light to dark and measure three and a half to five inches long. Serranos measure between 10,000 and 15,000 Scoville Units.

Agriculture
Mexico has about 37,500 acres of serranos under cultivation, compared to only 150 acres in the United States. Despite the proliferation of canned serranos, only 10 percent of the crop is processed. The vast majority is used fresh. A very small amount of red serranos are dried out for sale in markets.

Usage
Relatively unknown in the United States until a couple of decades ago, serranos have become popular because of their pickling. Many different brands have gained favor in the Southwest, where they are consumed as a snack or d'oeuvre. The most common use of serranos is in fresh salsa.

Chile Pepper Of The Week: Jalapeno

Did you know the jalapeno chile is named after the city of Jalapa in Veracruz, Mexico? Even though the pepper is no longer commercially grown there, we should be thankful to the city that started it all.

The Plant
Jalapeno plants usually grow from two and a half to three feet tall. The leaves are light to dark green and measure about three inches long and two inches wide. The brown streaks, or "corking" on the pods are desirable in Mexico but not so in the Uniter States.

Agriculture
In Mexico, commercial cultivation measures approximately 40,000 acres in three main agricultural zones. Approximately 60 percent of the Mexican jalapeno crop is used for processing, 20 percent for fresh consumption, and 20 percent in production of chipotle chiles and smoke jalapenos.

In the United States, approximately 5,500 acres are under cultivation, with New Mexico the leading state for jalapeno production, followed by Texas.

Usage
Jalapenos are one of the most famous chile peppers. They are instantly recognizable and a considerable mythology has sprung up about them, particularly in Texas. Many jalapenos are used straight out of the garden in salsas and other household recipes. 

Green Chile And A Country Music Star

Our pal, singer and songwriter Rich O'Toole shared his recipe for Hatch Green Chile Alfedo Sauce with the viewers of MyTexasToday! It's a tried and true recipe so we wanted to share it with our fans too. Be sure to check out Rich's new Album "Kiss Of A Liar" that hits stores July 19th.

Ingredients:
1/4 cup butter
1 cup heavy cream
5 cloves garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1 cup chopped green chile

Directions:

1) Saute the garlic and 1 cup of green chile

2) In a separate skillet, melt butter over medium low heat.

3) Add garlic, chile (from first sauce pan), cream and cheese and whisk quickly, heating thoroughly.

4) Let simmer for 5 to 10 minutes.

5) Serve while sauce is still hot. Pour over your choice of Pasta!

Chile Pepper Of The Week: Cayenne

The word "cayenne" seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originiated in what is now French Guiana and was named after either the Cayenne River of the capital of the county, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Eurpoe, Africa, India and Asia.

The Plant
The cayenne plant is tree-like, with multiple stems. It grows up to three feet tall and two feet wide. The pods are long and slender, measuring up to ten inches long and one inch wide. They are often wrinkled and irregular in shape. A mature plant can easily produce forty pods. The cayenne is very pungent, measuring between 30,000 and 50,000 Scoville Units.

Agriculture
Cayenne is grown commerically in New Mexico, Louisiana, Africa, India, Japan and Mexico. The pepper has a growing period of about ninety days from transplanting. New Mexico is leading the way in production of cayenne chilies for hot sauces. In 1995, more than 1,000 acres of cayenne were planted in New Mexico. Retail sales of cayenne pepper sauces topped $82 million in 1995.

Usage
Cayennes can be used fresh in the immature green form in salsas, but the most common use is to grind the dried red pods into powder.

Chile Pepper Of The Week: Habanero

The habanero pepper is the hottest pepper you will find at your local grocery store. You've probably heard of the pepper because they are very, very hot! Common colors are orange and red, but white, brown, and pink are also seen.

Handling
Habanero peppers have the highest concentration of capsaicin(principle that causes heat), making them the most dangerous pepper when it comes to skin burns. The pepper is particularly dangerous when it comes into contact with sensitive body parts like the eyes.
It is not merely enough to wear gloves when handling habaneros. The gloves and the cutting board used to chop them should be cleaned with bleach and a strong dish detergent to avoid moving the capsaicin to other surfaces.
If you should get capsaicin in your eyes, immediately flush them with water or an eyewash. The pain will be intense, but it will go away soon. Should your fingers come in contact with capsaicin, the best treatment is to submerge them in vegetable oil.

Preserving the Pods
The simplest preservation method is simply to wash and dry the pods and place them in a plastic bag in the freezer. They will lose some of their firmness when defrosted, but the flavor, heat, and aroma are all preserved. Habaneros can also be pureed with a little vinegar and the mixture will keep in the refrigerator for weeks.

Remember, sauces and salsas are a great way to utilize excess habaneros from the garden!

New Mexico Green Chile Company Meets Chicago

Two weeks ago, New Mexico Green Chile Company attended the National Restaurant Association (NRA) Show & Convention in Chicago. While we had a lot of fun, we also learned a few things along the way and we thought we’d share some of them with you!

Rule #1. Never wear high heels to a food trade show. The convention is so large that it took two days to adequately cover and see the entire show. Maybe it was the wind that convinced us to wear our stilettos (we’re still not quite sure) but we will never make that mistake again!
 
Rule #2.  One can only imagine all of the tempting samples that can be found at a food show. So, it’s only common sense that we decided to try them all, especially the wine and cheese! Always remember, choose everything in moderation.
 
Rule #3.  We’re still not sure why some people are so unfortunate to never have seen, tasted or cooked a Hatch green chile but Chicago makes no exception. We learned that no one in Chicago knows what Hatch green chile is...Yet.
 
Rule #4.  Do you have the itch to become the next Betty Crocker? Is Paula Deen your idol? Not to worry…If you ever need to make anything, there is a machine to do so, we promise.  Tamales, pasta, ravioli, tea, eggs, steaks, sliders, cheese, wine labels, etc. If you can dream of it, a machine exists for it.
 
Rule #5.  Chicago is home to some amazing restaurants. Although we didn’t get to try them all, we learned that when colleagues want to take you to a 7-course dinner in little Italy, always say yes!
 
Rule #6.  Living in Texas, steaks are a way of life. So if any of you Texans make your way to the Windy Cindy, be sure to stop by the Chicago Chop House in downtown Chicago. There, you’ll find the best dry-aged steak ever!



Hatch Green Chiles In The Summertime

Summertime is quickly approaching and many of you are probably looking forward to all the fun that this time of the year brings. Here at The New Mexico Green Chile Company, summer reminds us of food, friends, fun and…Hatch Green Chile of course! Because we’re as excited as all of you, we’ve complied a list of some popular summer items that contain Hatch Green Chile.

Stuffed Hatch Green Chiles – This southwest tradition is definitely a favorite on the grill during the summer. All you need is Hatch Green Chiles, cream cheese, bacon and some toothpicks to create this delicious appetizer. Follow the directions on this recipe to get started. Go ahead, get your grill on!

Green Chile Vodka – Have you ever thought of infusing green chile with alcohol? Just the thought of combining these two together has our attention! If you’re feeling brave this summer, www.drinksmixer.com has a recipe that you can try. We’d love to know how this one tastes.

Green Chile Wine – We know what you’re thinking and yes, that says green chile wine. If liquor isn’t your thing and you prefer something a little more subtle, then you’re in luck! Southwest Wines sells its’ version of Hatch Green Chile Wine. Mild green chile is the key ingredient in this New Mexican staple.

Share with us other ways that you enjoy Hatch Green Chiles in the summertime!



How To Pick That Perfect Hatch Green Chile

Hatch, New Mexico is a city located in the southwestern corner of the state. It is known for producing the best green chiles in the world. In fact, the BBC World News claims that Hatch is home to “The World's Best Chile Pepper.” Because of the fertile land and ideal growing climate, Hatch has been compared to the Napa Valley and it’s wine country.

Hatch green chiles can be found on hamburgers, inside burritos and even on pizza. But, have you ever wondered what you should to look for when it comes to picking out that perfect Hatch green chile at the grocery store? Follow the tips below and soon you’ll be on your way to becoming a green chile expert!

Fresh:
If you’re opting for fresh Hatch green chiles, make sure to note the color, appearance and size of the pepper.

Color – As the name suggests, you should always look for a bright green pepper.  Also keep an eye out for a green chile with a shiny green color and fresh smell.   

Appearance – A good green chile will have smooth, thick-fleshed skin and will be bluntly pointed at the tip.

Size – Hatch Green Chiles can vary in length from 6-12 inches and will be relatively thin. A “Big Jim” can grow up to 12 inches in length which is great for chile rellenos!

Fresh Frozen:
Fresh Hatch green chiles are only available 3 months out of the year. Because of this, people depend on frozen chiles to satisfy their craving for the remaining 9 months that fresh chiles aren’t available! Frozen green chiles are a good alternative when seeking peppers that are already prepared and processed.

Water – It’s important to note the water content of frozen chiles. You’ll want to look for chiles that don’t have a lot of additional water because added water compromises the taste. Keep in mind, some processors add water to increase the package weight on the chile.

Meatiness - The thickness of the chile is maintained by a cold soak seconds after it is flame roasted to stop the cooking of the chile. Once this is done, the chile can then be diced or left whole. New Mexico Green Chile Co. offers a .5-inch dice.

What other tips can you share?

Chilefest

Hola fellow Houstonians!

On Monday, April 25th the lovely lady at Kitchen Incubator and I are doing a Chilefest.  For those of you who know about the other Chilifest in Snook, Texas we take a somewhat different approach--there is actually a lot of chile at ours.  Also a tiny bit less booze, a few less crazy Texas Music fans, and definitely less beer spraying. What we do plan to do is cook a variety of dishes using out Hatch chiles to gear up for the harvest coming up in a few months. More information to come, but for now just know this is going to be awesome!  For more information about Kitchen Incubator click on the link below.

http://kitchenincubator.com/

Hatch Chile and Wine

Hatch Chile and Wine.... What a perfect combination, I know.  Luckily for all us Houstonians, Chef James of Pure Catering is giving us the opportunity to experience a wine and Hatch heaven!  Tomorrow at Winetopia Chef James will be serving Hatch Chile dishes (along with others) out of a truck, while the great people at Winetopia will be feeding that other fix inside.  Come on out to enjoy wonderful cooking, wonderful wine, and wonderful company.  

Flyer to the event:

http://www.ourpurecatering.com/purepopup.html

Hatch Chile and Corn Rice: Recipe from Twitter

Hello all - so the fortunate thing about Twitter is one can obtain information from any user just by searching.  For example, I have a column that searches the term Hatch Chile so anytime a recipe with Hatch chile is posted I am notified.  What a perfect life I know!  Anyway, I want to share a recipe from Twitter with all you loyal Green Chile Co. readers from yet another Hatch chile love in Texas.  (More proof we opened our company in the appropriate state!)  Try it out and let me know what you think!  

Roasted Hatch Chile and Corn Rice

By: Soma Rathore at ecurry.com

Twitter:  @Soma_R

"While you cook this spicy rice, you will have your home filled with the tickling aroma of the roasted peppers and the sweet corn. Chile, corn, cumin and coriander all nestle together in this bowl, heartily complimenting each other..."  

Click here to see the recipe 

Enjoy!  Go Green with Hatch Green Chile!

Taste of Austin Food Show

Hola all you ATX foodies!  

We will have a booth set up at the wonderful Taste of Austin food show next Thursday, January 27th.  Get a ticket and come try some of our delicious Hatch green chile enchiladas and Hatch green chile queso!  We will also have some raw Hatch peppers out for you to taste.  Check out the info below:

 "Taste of Austin is an event designed to showcase top Austin area restaurants, caterers, and hotels. The concept is simple; allow food lovers the chance to explore the incredible variety of flavors and restaurants served up in one event. Large and small, trendy and off-the-beaten path- if it's good food, you'll find it at Taste of Austin. Our taste-size portions let you sample many different restaurants and find new venues for eating out while each participating restaurant will have the opportunity to provide samples of key menu items and discover new customers.

Last year, over 50 particpating Austin area restaurants provided samples or "taste" of their favorite menu items to over 2,000 attendees.  Guests who purchase tickets to attend the event, enjoyed samples from a variety of Austin area restaurants.  Come enjoy the flavor of Austin and sample foods from participating restaurants. Invite your friends, customers, business associates, or that special someone to join you for a unique culinary experience. "

For more information visit their website at  http://www.tasteofaustin.org/

See you there ATX!

The New Mexican Chile: NuMex Big Jim

As any traveler who has ventured to the Land of Enchantment will tell you, New Mexico is the land of chile! It is for chileheads what Willy Wonka’s chocolate factory is for chocoholics. All primary dishes in New Mexican cuisine are centered on New Mexican chile. The difference between New Mexico cuisine and that of the surrounding states such as Arizona and Texas, is that chile is used as a food instead of just a spice or condiment. Think about it, what other state can you find in the US that sells shirts, coffee mugs, hats, posters, underwear, home décor, ect all adorned with images of the chile pepper?

All New Mexican type chile peppers grown today can trace their genetic base back to cultivars developed at New Mexico State University. The ‘Anaheim’ seed originated in New Mexico and taken to the more dense population of California; there the pod was, and still is, widely cultivated. The Hatch chile pepper is grown specifically in the Hatch valley of New Mexico, but still fits into the larger category of the New Mexican chile. There is no specific cultivar relating to the Hatch valley, it is simply a location with ideal conditions to chile production.

New Mexican chiles are pod types stemming from the annuum species, and can measure anywhere from two to twelve inches. The heat also has a wide range, between 500 and 2,500 Scoville Heat Units (SHU). New Mexico State University (originally a relative school to Texas A&M, WHOOP!) is a research center for the chile pod, and has created a more standardized chile pod condusive to mass production and a consistent heat level. With the help of “Mr. Chile”, also known as Roy Nakayama, New Mexican chile production has grown from 1,2000 acres in 1949 to 28,700 by 1996.

For our purposes today (and the fact it is my personal favorite) we will concentrate most of our attention on the NeMex Big Jim. The pods on the Big Jim average twelve inches; in other words, the Big Jim is the granddaddy of all NuMex chile! The pepper is a cross between a small Peruvian chile and other variations of the New Mexican chile pepper, creating a medium heat. In observance of wintertime, a recipe for Green Chile Stewis the newest addition to our recipe page.

For you readers who are brave at heart the hottest New Mexican chile pod is the Sandia variety at 2,500 SHU (Please share any entertaining experiences you might have with this variety!) Other popular varities include Joe E. Parker, New Mexico No. 6-4, New Mexico No. 9, and the chile that changed it all, New Mexico No. 6. NuMex No. 6 contributed greatly to the marketing of green chile and the worldwide spread of the famous New Mexican pepper because it was the first chile pod created to maintain consistent heat and the delicious taste. We owe this breakthrough to Mr. Chile, so from chileheads around the world, “Thank you, Mr. Chile!”

I realize I can ramble as much in writing as I can in person, so to spare you boredom, or an extra cup of coffee, I will end here. If you wish to learn more about the tremendous nutritional value and medicinal purposes of New Mexican green chile visit our Nutrition & Health page.

Gourmet Food on the Go

Gourmet Food on the Go

Food trucks are taking over all major cities, but why are cities like Houston and Chicago lagging behind? Do you think this trend is beneficial to the culinary industry, and if so why are some cities not jumping on board?

Check out this video for a little background into the food truck mania. (If you cannot click on the link copy and paste it into your URL bar)

http://www.linkedin.com/news?viewArticle=&articleID=309095957&gid=3729352&type=member&item=38734742&articleURL=http%3A%2F%2Fvideo%2Efoxnews%2Ecom%2Fv%2F4476421%2Fgourmet-dining-on-the-go&urlhash=Y9Xt&goback=%2Egde_3729352_member_38734742

Who says Salads can't be Spicy?!

Check out this recipe I found on Twitter - sounds like an amazing salad!  Make sure to use Hatch green chile peppers to get the full flavor!

http://www.chickenrecipequeen.com/recipes/zesty-green-chile-and-tomato-salad.html

A Southwestern Holiday Cooking Class with Kitchen Incubator!

Book your ticket today!  We, along with our lady Lucrece at Kitchen Incubator, are hosting a New Mexico "Enchanted" Christmas.  Come to downtown H-town on Sunday, December 18th for a night of a hands on cooking class filled with New Mexican traditional Holiday food.  If you haven't been to Kitchen Incubator you are missing out - it is an awesome new concept right in the heart of Houston!

See you there!

Kitchen Inc. pairing up with New Mexico Green Chile Co.

Hello Houston green chile lovers and beyond!  The link below directs you to an amazing concept kitchen (Kitchen Incubator) that recently opened in downtown Houston - check it out.  Also, check back soon for updates on our "Cooking with Green Chile" class.

http://kitchenincubator.com/blog/open/

Fusion Ravioli Green Chile Recipe!!!

Thanks Jamie Carrillo for your Recipe submission - this ravioli is dynamite!  For everyone who is reading this make sure to scroll all the way to the bottom for a short video of Jamie making the dish!

This RAVIOLI GREEN CHILE fusion recipe is sure to impress family and friends and is an absolute cinch to make. Every bite awakens the senses with a combination of savory and sweet with just enough heat and spice from the chile to tickle the taste buds all the while delivering a presentation that's visually stimulating and bursting with magnificent color.

Prep time: 30 minutes|Cook time: 10 minutes|Total time: 40 minutes|Servings: 4

   •   1 pound(s) of Wonton Wrappers

   •   2 eggs slightly beaten with water

   •   7 ounce(s) of Ricotta Cheese

    •   4 ounce(s) of Philadelphia Cream Cheese

 •   1/2 cup(s) of chopped green chile

   •   1 tsp. of garlic powder

 •   4 tbsp. of shredded Parmiggano Reggiano

 •   4 Diced Roma Tomatoes

   •   1/2 Purple Onion cut Fajita Style into slivers

  •   2 Diced Mangos

  •   1 handful of fresh italian flat leaf parsley

    •   4 tbsp. of olive oil

    •   1 diced clove of garlic

 •   1 tbsp. of olive oil

    •   salt to taste

   •   black pepper to taste

Steps

  1.  In a large bowl, mix 8 oz. of softened Philadelphia Cream Cheese, 15 oz. of Ricotta Cheese, 1 cup of chopped green chile, 1 tsp. of garlic powder.

  2.  In a small bowl, beat 2 eggs slightly with a splash of water to create "eggwash"

    3.  Lay One Wonton Wrapper onto cutting board and brush with "eggwash" in a square following the edges of the wonton wrapper.

   4.  Add a teaspoon of chile cheese filling in 4 spots in the corners of the wonton wrapper down just far enough to give room to seal the edges on all four sides of each filling spot.

  5.  Place another Wonton Wrapper on top and seal edges and seal well around each filling spot - press gently but firmly to seal well. Use a knife or ravioli cutter to cut into 4 raviolis along the sealed seams. (Repeat steps 3-5 to create ravioli with remaining wonton wrappers and filling).

 6.  In a sautee pan over med to low heat, sautee 4 tbsp. of olive oil with one clove of garlic, 1/2 purple onion, and the 4 roma tomatoes and salt to taste until onions become translucent, then add the 2 diced mangos and sautee for a minute longer - turn off heat and cover to keep warm

  7.  Boil Raviolis in Water (with 1 tbsp. of vegetable oil and a small handful of salt) for 2 to 3 minutes. Lift gently with flat spatula with holes to drain water.

 8.  Plate Raviolis, cover with sauce on top, add italian flat leaf parsley, shredded Parmiggano Reggiano and black pepper to taste. Serve hot :)

Thanks Jamie Carrillo for your recipe!

If video link does not appear, just copy and paste it into your URL bar. 

http://www.youtube.com/watch?v=Ec9rJJqW6_4