Authentic New Mexico Stacked Enchiladas Right From the Hatch Valley!

whoo this week is very very special where are we going down to the hatch Valley in Hatch New Mexico world famous for what the hatch green chilies we're teaming up with my good friends at the fresh chili company to make some stacked enchiladas but also we're going to explore the history of the hatch Valley and let you know what's going on y'all stick with me we're hitting the road this is going to be a great episode [Music] thank you hey thank y'all for joining us we're south of Hatch New Mexico's one of the best places to be that you can ever find in the aroma that is coming out of the sky is what roasted Hatch Green Chili everywhere you look nothing better my good friend Randy McMillan here fresh chili company we've partnered up he's going to share some recipes with us today first thing we're going to do is some fresh red enchilada sauce and we just went out and got the chilies this morning from hatch and this is my dad's recipe he could never eat red chili because it gave him indigestion but the green chili didn't and he figured out the only difference was the green chili was picked fresh and the red chili was picked dried so he said I'm gonna go pick some fresh red chili It's sweeter it's redder and it's better so we're going to take that red enchilada sauce and we're going to make New Mexico enchiladas which New Mexico enchiladas are stacked yeah you take the tortillas and you put some sauce down a little cheese down maybe some good hamburger yes elk or deer whatever you want to put down then the most important part is two what do you call those eggs cackle berries oh cackleberry yes two cackle berries on top and you over easy Carol makes the best cackle berries they are and Carol's my wife and we kind of break them that yellow runs over that red chili oh you'll see so this is the sack of red chili that we got this morning look at that beautiful yeah yeah the reason nobody makes red red chile rellenos is because um it's hard to find them firm like that and they only last for a day or so but we're going to take these and we'll get you a knife here I got one right here good there you go good good good man always does and we're going to take take that off and then go inside and just take that the seeds off we're going to fill that pot and boil them for about 20 minutes and then we'll run them through the the blender with some garlic a little salt nothing else and we're going to have the best enchilada sauce that I know of I am ready and trust me I know my enchiladas and you know the difference between the red chili and green chili is about three weeks you know it's the same exact animal in fact I got a few over here um here's a that's the green chili and you can see that one's kind of turning red and that one's real red and that's even redder and so this is about three weeks older or newer than that green chili is actually not ripe the red chili is ripe how hot is Hatch Chili well it depends on which Hatch Chili you're talking about this one is called Sandia it's actually one of my favorite it's a it's an old time chili this has been around all of my life and this flavor profile is just really really solid and but it's hot considered a hot chili a matador chili it's also a Hatch Chili is extra hot I mean I know that a chili is like a lot of things when you're growing uh you know you're going to rotate that ground out because your it takes a lot to make the chili you know usually you have to rotate every other year for a crop this plant takes so much out of the soil that a good chili farmer is not going to do it but once every five years how long [Music] well my Farmer Adams produce this is his fifth generation farmer his uh great great great great grandfather actually came over here from Italy and came over here to grow grapes people don't know that this is the oldest grape growing region in the United States and I fell in love with Chili's and started growing chili 200 plus years oh my gosh you know but even before that the natives the Native Indians around here were growing Chiles up in the membrus you know the Gila Cliff Dwellings up there they found they found uh you know chilies in the cliff dwellings that they they had been growing so it's been around a long time [Music] I dropped it that's the 10 second rule up the schnauzers got it I hope you don't bite it it'll be the last one he bites so let me get a big old spatula here and push it down [Music] well I'm a bold and got tender um oh look at the color I mean pretty it's so bright so pretty it's just jumping out at you you know what and uh so you just we're going to run these through the blender we're gonna run through the blender then they'll get strained again yep we're gonna put them through a drainer and get the skin and the seed out next we're going to put a little water in here okay getting ahead of myself um stock stock yes that's the correct cooking term for it isn't it and I'm gonna I'm gonna put about that much in I'm going to cover about half of the chili with that stock okay and if you want a thicker sauce put a little less in there if you want a thinner sauce but that's about what we do when we cook this at the plant in 100 gallon steam kettles I don't add any water so when you get our product it is thick as a brick I don't think you want to pay to ship water and I don't want to pay the ship well I don't want you to buy water from me so when you get this you're going to have to add about at least half of a jar in because it's just too thick it's not enchilada sauce I'm gonna go ahead and put three cloves of garlic in about that much chili people are going to say how much salt and I'm going to say just the right amount just the right amount probably about that maybe a little more too much pressure brother coming sorry girl hahaha I thought oh yeah so and look at the wall up there we got the wall painted red [Music] don't try don't try this at home [Music] wasn't that fun Randy so after we cleaned up the kitchen actually after Carol kicked us out yes and cleaned up the kitchen and we didn't lose that much really honey we're sorry yes [Laughter] I know we're the Bad Guys no we are and thank you for helping us but I'm just going to tell you I'm so glad it was at your house instead of my house yeah look at that okay you wanna come in oh man smell that Kent that's heaven right there yeah if we had smell-o-vision yes it would be the best so this is uh this is a colander um I think it's made specifically for doing what we're doing I don't know I've never seen them except in a a chili store so um you're seeing that this has taken about six of us to make this product especially with the blow up we had a minute ago and um but we make this by the 100 gallons at the plant actually we make 300 gallons at a time and you can buy it right in the jar and pour it in a pan and heat it up and make your enchiladas like we're going to show you how to do in a minute I also want to show you the difference between see the difference between the sun dried and our chili by the way when we say sun dried it really is sun dried we leave it on the vine we lose those red chillies right there on the vine until January maybe February and they are truly sun-dried I don't know any other company that does that everybody else puts the red chili in a in a machine and they dry it quickly and when you do that it gives it a bitterness so ours are truly sun-dried so you just go around and around and around like that and uh that is your enchilada sauce right there isn't that pretty and it's just about the right consistency so much flavor comes out of that people are going to be blown away foreign back up everything has been Blended to well and that stuff is like we could just eat it by itself is that orange or red oh I would say a little of both yeah no I mean little both beautiful color but tortillas and people are going to say where'd you get that color at you know well um to my knowledge I think the only place you can get it is it's fresh chili company and we make corn tortillas with this sauce so we're just going to put these in here you could fry them if you wanted to fry them they're probably better fried but they're better for us yeah we just heat them up on both sides I usually eat two or three of these tortillas will make my stacked enchilada if I'm putting meat with it which we're not doing today but if we are putting meat with it I'll usually eat two so you'll see them start to curl up a little bit I'm just trying to get the moisture out of it a little bit when you put this on it it's dry and it sucks that moisture back into the chili into the tortilla went to hatch this morning and picked some really good chilies and I get to see what they turn into but I'm wanting to see the end result my friend with these cheese enchiladas put them together that's the best part at the end okay good this is the almost the funnest part the funnest part is going to be eating them but this is fun too okay we're gonna make one and then we'll make the rest of them all right okay so this is that beautiful sauce that we just made with the fresh red chilies I'm going to take that it's going to go like that cover the bottom of the plate but so this is cheese just good old grated I think this is longhorn cheese again you don't want anything that has a real sharp flavor just because you've got so many other flavors going on so I'm going to put a tortilla on that's my first tortilla and then next is the Red Gold we make I think 15 different sauces at Fresh chili company if I had to pick one that I would not have any of the others the rest of my life this is the one probably be this one yeah here no no probably about it you know you could also do the meat thing right here to where we layers some ground beef on the bottom cover it and we use ground pork we use venison Weezer whatever you got and you can make this thing as tall as a plate will hold it you know I mean yeah and you want to use a plate that's got a little Reservoir in it and usually we do make it with meat today is cheese enchiladas so there's layer number two and you just want it swimming in this stuff oh I'm gonna go three layers here three layers deep and the last layer um the cheese I'm going to use is different I'm going to use that asadero cheese you could use monster um a white cheese I like that on top because you'll see when it comes out of the oven the color is really pretty beautiful and then this is asadero grated asadero cheese the other thing that that I like on it and I will get some out and chop it up in just a second for the rest of these is some chopped onions and Carol makes the best eggs on the planet she's going to make the eggs while this is in the broiler put it in the oven how long we got to cook it in there just long enough for the cheese to melt through yeah we're really not cooking it all we're doing is is caramelizing that cheese on top oh [Music] thank you I've been making eggs since I was a little bitty girl and I don't even remember who taught me this trick but if you put a little salt in your butter it does something to your butter and it helps your butter to cook your eggs more evenly it really makes for a great Friday [Music] thank you [Music] Randy it was worth the wait no I mean I mean presentation they used to chastise me on cooking shows you know because I didn't have good enough presentation but you went all out today my friend I am very honored as in this is typically served with beans just like you got it and um um the richness that you get out of that red sauce just jumps right out at you the very first bite I'd eat it every day three times a day you know I think I told you earlier we would put up we try to put up a hundred of these every year before I started canning it in the freezer so we could have two a week yeah the family wanted to have this twice a week so you know where I come from and on our YouTube videos we every time we talk about we're going to do a little dance you got a little dance left in you come on come on let's have to do that that is what I call fine dining my friend Randy we thank you so much brother it has been an honor to cook with you and Carol and y'all's kitchen today sorry we made a mascara but it happens uh but it's it is with great pride and privilege that I tip my hats all our servicemen and women and all the veterans uh that have kept that old flag of flying no matter where we're at we commend you each and every one rest of you come on up in here close and I've been here real close you're gonna give me a big old hug something like that God bless you everyone and I'll see you down the Stacked enchilada trip thank you great smell don't take long hold up start that over hey get on out of here nope they claps what I'm sorry everybody's like stand back [Music] [Music]

Channel: Cowboy Kent Rollins

Views: 257,396

Keywords: stacked enchiladas recipe, enchiladas, stacked enchiladas new mexico, stacked enchiladas, how to make enchiladas, new mexico enchiladas, new mexico enchilada sauce, red enchiladas, red enchilada sauce, red enchilada sauce recipe, red enchiladas recipe, enchilada sauce, enchilada sauce recipe, enchilada recipe, new mexico stacked enchiladas, kent rollins, cowboy kent rollins, new mexican food, fresh chile company, cowboy cooking

Id: _1l_fuXU2Uo

Length: 16min 47sec (1007 seconds)

Published: Wed Sep 20 2023