Hatch chiles are a New Mexican treasure with a flavor all their own. Their short season makes them even more special; you have to get them while you can.
These chiles are incredibly versatile and can be used in so many dishes. From tacos to enchiladas to stuffed chiles rellenos, Hatch chiles bring a unique, smoky heat that’s hard to beat.
If you’re looking for delicious ways to use this amazing pepper, you’ve come to the right place. We’ve compiled some of the best recipes for Hatch chile to help you make the most of this seasonal delight.
Understanding Hatch Chiles
Before we get to the recipes, let’s talk about what makes Hatch chiles so special.
What are Hatch Chiles?
Hatch chiles are grown exclusively in the Hatch Valley of New Mexico. Thanks to the region’s unique climate and soil composition, these chiles develop a flavor unlike any other. They’re only grown there!
Hatch chiles have a distinctive flavor that balances heat and sweetness. Depending on the variety, they typically range from 1,000 to 8,000 on the Scoville Heat Unit (SHU) scale.
Hatch chile season is short, usually running from August to September, so grab them while you can!
Choosing and Purchasing Hatch Chiles
When selecting fresh Hatch chiles, look for peppers that are firm and free of blemishes. You can find them at farmers’ markets, specialty stores, and online retailers.
If fresh Hatch chiles aren’t available, frozen roasted chiles are a great alternative. They retain much of the flavor and are perfect for cooking.
Roasting and Preparing Hatch Chiles
Roasting is practically essential for Hatch chiles. The roasting process coaxes out the best flavor, heightening their natural sweetness while adding a hint of pleasant smokiness.
You can roast Hatch chiles in a number of ways:
- Oven roasting
- Grilling
- Open flame roasting
Regardless of the method you choose, be sure to roast the chiles until their skins are blackened and blistered.
After roasting, put the chiles in a bowl and cover it with plastic wrap or a lid for about 20 minutes. This steaming process loosens the skin so you can peel it off more easily. Then, peel the skins and remove the seeds.
A word of caution: When you’re handling Hatch chiles, especially when you’re peeling and seeding them, it’s a good idea to wear gloves to prevent skin irritation. And whatever you do, don’t touch your eyes while you’re working with these peppers!
Hatch Chile Tacos: A Flavorful Fiesta
Ready for a taste of the Southwest? These Hatch chile tacos are quick, easy, and packed with flavor. The roasted chiles add a subtle heat that’s perfectly balanced by the savory taco meat and creamy toppings.
Ingredients for Hatch Chile Tacos
- 1 lb ground beef
- 1/2 cup white onion, diced
- 1 cup beef broth
- 8 oz can tomato sauce
- 1 package taco seasoning
- 1 1/2 Tbsp flour (GF or regular)
- 8 roasted Hatch chiles, peeled and chopped
- 1/2 cup shredded Mexican cheese
- Taco-sized white corn tortillas
Making the Hatch Chile Taco Meat
Brown the ground beef in a skillet over medium-high heat, draining off any excess grease. Add the diced onion and cook until softened. Stir in the beef broth, tomato sauce, taco seasoning, and flour. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the sauce has thickened. Stir in the chopped Hatch chiles and season to taste.
Assembling the Tacos
Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the Hatch chile taco meat and sprinkle with shredded Mexican cheese. Add your favorite toppings, such as a squeeze of lime juice for a touch of brightness, or a dollop of guacamole or sour cream to cool down the heat. For the cheese, try a Mexican-style cheese such as Monterey Jack, Cheddar, or Pepper Jack.
Hatch Green Chile Enchiladas: A Southwestern Classic
Green chile enchiladas are a staple in New Mexico, and Hatch chiles add a special kick. Here’s how to make them:
Preparing the Hatch Green Chile Enchilada Sauce
To make the sauce, you’ll need Hatch chiles (fresh or frozen, roasted), garlic, onion, vegetable broth, and spices like cumin and oregano. Roast the chiles (if using fresh), then blend all ingredients until smooth. If the sauce is too thick, add more broth until you reach the desired consistency.
Assembling the Enchiladas
While chicken is common, you can use other proteins like ground beef, pork, or even black beans for a vegetarian option. Warm your tortillas slightly to make them pliable. Dip each tortilla in the green chile sauce, ensuring it’s well coated. In a baking dish, spread a thin layer of sauce to prevent sticking, then fill each tortilla with your chosen filling, roll it up, and place it seam-down in the dish.
Baking and Serving
Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through and bubbly. Garnish with chopped onion, cilantro, and a dollop of sour cream for extra flavor and flair.
Stuffed Hatch Chiles: A Delicious and Customizable Dish
Stuffed chiles are endlessly adaptable, and stuffing them with Hatch chiles adds a unique dimension of flavor and heat. The best part is that you can customize the filling to suit your dietary needs and preferences.
Preparing the Stuffed Hatch Chiles
To get started, you’ll need to gather your ingredients. A good starting point includes cooked quinoa, corn (fresh, frozen, or canned), diced onions, and your favorite Southwestern spices like cumin, chili powder, and smoked paprika. For a vegetarian option, stick with these ingredients. If you’re a meat-eater, consider adding cooked ground beef or shredded chicken to the mix.
Stuffing and Roasting
Carefully stuff each Hatch chile with your prepared filling. Next, arrange the stuffed peppers on a baking sheet and roast them under the broiler until the chiles are tender and slightly charred.
Variations and Serving Suggestions
Once roasted, these stuffed Hatch chiles are fantastic on their own. But to take them to the next level, try topping them with a cool and tangy cilantro yogurt sauce. If you can’t find Hatch chiles, Anaheim or Poblano peppers can be used as a substitute, though they will have a milder flavor.
To Conclude
Hatch chiles are incredibly versatile, and their unique flavor sets them apart. From simple sauces to complex stews, they add a distinctive touch that’s hard to resist.
I hope you’ll give these recipes a try and tweak them to your liking. Don’t be afraid to experiment and find your perfect level of heat!
Remember that Hatch chile season is short, so be sure to grab them while you can. And if you create something amazing with your Hatch chiles, please share it! I’d love to hear about your culinary adventures.