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Red Or Green Chile Recipe

Name: Mi Patio Mexican Restaurants Red Or Green Chile Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups All-purpose flour; 1 tsp Baking powder; 1 tsp Salt; 1 tbs Vegetable oil; 1.5 cups Warm water; 1 cup Long-grain white rice; 2 cups Water; 0.5 tsp Salt; 2 cups Canned black beans; 0.5 cups Onion, diced; 2 tbs Garlic, minced; 1 tsp Cumin; 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 6 pieces Dried red chiles or green chiles; 1 tbs Garlic, minced; 0.5 cups Onion, chopped; 2 cups Vegetable broth; 0.5 tsp Salt

Inspired by Mi Patio Mexican Restaurant

Time1h 30m

Serves4

Flour Tortilla, Rice & Beans

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COYOTE

3oz 21 ilegal mezcal, dry vermouth, crème de cacao, cocchi americano, coffee bitters stirred-smoky, direct, stiff clean take on a negroni

smoky · stiff · clean

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Ingredients

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Flour Tortilla

4 cups 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

1 1/2 cups Warm water

Rice

1 cup Long-grain white rice

2 cups Water

1/2 tsp Celtic sea salt

Beans

2 cups Canned black beans

1/2 cups Onion, diced

2 tbs Garlic, minced

1 tsp Cumin

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Red or Green Chile Sauce

6 pieces Dried red chiles or green chiles

1 tbs Garlic, minced

1/2 cups Onion, chopped

2 cups Vegetable broth

1/2 tsp Celtic sea salt

Method

Flour Tortilla

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, and salt.

Incorporate Wet Ingredients

Add the vegetable oil and warm water gradually to the dry mixture. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 5 minutes until smooth.

Rest the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Roll Out Tortillas

Divide the dough into 10 equal portions and roll each into a thin circle.

Cook Tortillas

Heat a griddle or skillet over medium heat and cook each tortilla for about 1 minute on each side until lightly browned.

Rice

Rinse Rice

Rinse the long-grain white rice under cold water until the water runs clear.

Cook Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.

Simmer

Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and water is absorbed.

Fluff Rice

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Beans

Sauté Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.

Add Beans and Spices

Stir in the canned black beans, cumin, salt, and black pepper. Cook until heated through.

Mash (Optional)

If desired, mash some of the beans with a fork for a creamier texture.

Red or Green Chile Sauce

Prepare Chiles

Remove stems and seeds from the dried chiles. Soak them in hot water for 15 minutes to soften.

Blend Ingredients

In a blender, combine the softened chiles, minced garlic, chopped onion, vegetable broth, and salt. Blend until smooth.

Cook Sauce

Transfer the blended mixture to a saucepan and cook over medium heat for about 10 minutes, stirring occasionally.