BigRod
Well-Known Member
My new co workers introduced me to fresh green Chillis from Hatch New Mexico. We spent the evening roasting them on the grill to make real salsa.
You out in CO? It must be about time for the streets to start smelling great from the roasted chilis. It took some years for me to figure out that the dynamite chilies were actually from Pueblo. They are a bit too hot for me, but we ended up with a bushel from my mom who accidentally purchased them. Had to mix them with the hatch chilies to tone them down a bit. Like 2:1 or 3:1, and still came out a bit hotter than normal. Some say there is a difference, but I can't taste it, they both make fantastic green chili for smothered burritos and tamales.they are everywhere out here. and delicious. we put them in everything, from scrambled eggs to burgers.
my son loves hot stuff, and he got a bag of "extra hot" ones along with bag of "regular" ones, from the dude selling them in the gas station parking lot.
somehow, we got them all mixed up when freezing. We have spent the past few months never knowing what the next bite will bring, either pain or taste bud delight.
I'll be in Denver in 3 weeks. Any recommendations? Where to get hatch chilies and tomales? Or are you saying your mom made them?I would travel to Denver to see my mom, and we would bring back a bushel of hatch chilies, and a few dozen tamales. My wife makes a nice green chili for smothered burritos, which before she got the recipe, was another "must do" when we reached Denver.
I got my chilies around Federal Blvd and 6th Ave, on the right when driving south. My mom made great tamales, but I lost her last Dec. I do have a number to a guy that sells tamales, delicious tamales, out of his van in a parking lot of Big Lots. He is first come first serve so normally you have to be there early to get any. I buy so many that he asked me to call him, so he can make me some.I'll be in Denver in 3 weeks. Any recommendations? Where to get hatch chilies and tomales? Or are you saying your mom made them?
Yes, I'm in Monument. I believe there is a green chili festival that starts soon in Pueblo. I've never eaten grilled chillies until i moved out here,and didnt know what i was missing. Love them.You out in CO? It must be about time for the streets to start smelling great from the roasted chilis. It took some years for me to figure out that the dynamite chilies were actually from Pueblo.
I was supposed to end up at Fort Carson for my last duty station, but the guys at Fort Campbell had priority, so here I am. I still have some family in Denver, the Springs and in the San Luis Valley, Blanca.Yes, I'm in Monument. I believe there is a green chili festival that starts soon in Pueblo. I've never eaten grilled chillies until i moved out here,and didnt know what i was missing. Love them.
Well, I can give you my opinion; it's the masa, the "dough" used to encapsulate the meat. It is too hard to do at home, well, not hard but tedious, and the one you can purchase at most stores around here, masarina or maseca usually, while ok, just doesn't taste the same.Tamales were mentioned, so I'll just ask….how come only 1 out of dozens of Mexican restaurants I've tried can make a decent tamale?
When I worked in the Nashville area, we had a sizable percentage of employees that were Latin American. About every other Thursday some of the women would let you know they were making tamales for Friday at $2 a piece. I was never disappointed. Not sure what chiles they used and honestly didn't care
I believe the San Luis Valley is one of the most beautiful places in this state. Some terrific hunting there too.I was supposed to end up at Fort Carson for my last duty station, but the guys at Fort Campbell had priority, so here I am. I still have some family in Denver, the Springs and in the San Luis Valley, Blanca.