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Authentic New Mexico Stacked Enchiladas Right From the Hatch Valley!
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Dec 11, 2023
Printable recipe below! Get 15% off your Fresh Chile Co order with code: Cowboy15 https://freshchileco.com/ We're traveling to Hatch, New Mexico to share a truly authentic New Mexico stacked enchiladas! Used in this video: Fresh Chile Co Red Chile Sauce: https://freshchileco.com/products/fresh-hatch-red-chile-sauce Rode wireless mic: https://amzn.to/2ShDyEq ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/stacked-enchiladas/ ====================== Check out our BEST SELLING cookbooks. Get your signed copy here: https://www.kentrollins.com/shop
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0:00
This week is very very special. We're going down to the Hatch Valley in Hatch, New Mexico
0:06
World famous for the hot green chili. We're teaming up with my good friends at the first chili company to make some stacked enchiladas
0:15
But also we're going to explore the history of the Hatch Valley and let you know what's going on
0:19
Y'all stick with me. We're hitting the road. This is going to be a great episode
0:31
Hi, thanks y'all for joining us. We're stopped at Hatch, New Mexico
0:35
One of the best places to be that you can ever find. And the aroma that is coming out of the sky is what
0:41
Roasted hatch green chili. Everywhere you look. It is amazing. My good friend Randy McMillan here, first chili company. We've partnered up
0:49
He's going to share some recipes with us today. First thing we're going to do is some fresh red enchilada sauce
0:55
We just went out and got the chilies this morning from Hatch. This is my dad's recipe. He could never eat red chili because it gave him indigestion
1:06
But the green chili didn't. He figured out the only difference was the green chili was picked fresh and the red chili was picked dried
1:13
So he said I'm going to go pick some fresh red chili. It's sweeter, redder, and it's better
1:19
So we're going to take that red enchilada sauce and we're going to make New Mexico enchiladas
1:24
Which New Mexico enchiladas are stacked. You take the tortillas and you put some sauce down, a little cheese down, maybe some good hamburger, elk, or deer, whatever you want to put down
1:35
Then the most important part is two, what do you call those eggs? Cackleberries
1:39
Oh, cackleberries. Two cackleberries on top. Over easy, Carol makes the best cackleberries. They are
1:47
Carol is my wife. We kind of break them. That yellow runs over that red chili
1:52
You'll see. So this is a stack of red chili that we got this morning
2:01
Look at that. Isn't that beautiful? Oh my goodness. Christmas has come
2:06
The reason nobody makes red chili enos is because it's hard to find them firm like that and they only last for a day or so
2:15
But we're going to take these. I'm going to get you a knife here. I got one right here in front of me
2:19
Good. There you go. Good man always does. And we're going to take that off and then go inside and just take the seeds off
2:29
We're going to fill that pot and boil them for about 20 minutes
2:34
And then we'll run them through the blender with some garlic, a little salt, nothing else
2:41
And we're going to have the best enchilada sauce that I know of
2:46
I am ready. And trust me, I know my enchiladas. And you know the difference between red chili and green chili is about three weeks
2:55
You know, they're the same exact animal. In fact, I got a few over here
3:02
Here's the green chili. And you can see that one's kind of turning red
3:08
And that one's real red and that's even redder. And so this is about three weeks older or newer than that
3:16
The green chili is actually not ripe. The red chili is ripe. How hot is hat chili
3:21
It depends on which hat chili you're talking about. This one is called Sandia
3:26
It's actually one of my favorites. It's an old-time chili. This has been around all of my life
3:33
And this flavor profile is just really, really solid. But it's hot
3:39
It's considered a hot chili. A Matador chili, also a hat chili, is extra hot
3:45
I know that a chili has got a lot of things in it
3:49
You want to rotate that ground out because it takes a lot to make a chili
3:53
Well, 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 for 135 years
4:02
How long has this been doing business? Well, my farmer, Adam Stoddard, he's a fifth-generation farmer
4:10
His great-great-great-great-grandfather actually came over here from Italy and came over here to grow grapes
4:18
People don't know that this is the oldest grape-growing region in the United States
4:23
And fell in love with chili and started growing chili, 200-plus years
4:28
Oh, my gosh. But even before that, the native Indians around here were growing chili up in the Midwest
4:37
You know, the Hilo Crips ones up there? Yeah. They found chili in the Crips ones that they had been growing
4:46
It's been around a long time. I dropped it
4:59
That's the ten-second rule. Oh, the snout has got it. I hope he don't bite it. No
5:04
It'll be the last one he bites. Let me get a big old spatula here and push it down
5:15
Well, then the mold and got tender on it
5:27
Oh, look at the color. I mean, so bright, so pretty, it's just jumping out, actually
5:32
You know what? And I'll show you this. We're going to run these through the blender
5:36
We're going to run them through the blender. Then they'll get strained again. Yep
5:40
And I'll put them through a strainer and get the skin and the seed out. Next, we're going to put a little water in here. Yep. Okay
5:46
Getting ahead of myself. That's stock. Stock. That's the correct cooking term for it, isn't it
5:51
And I'm going to put about that much in. I'm going to cover about half of a chili with that stock, okay
5:57
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
6:05
When we cook this at the plant in 100-gallon seed kettles, I don't add any water
6:14
So when you get our product, it is thick as a brick. I don't think you want to pay the ship water, and I don't want to pay the ship water
6:20
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
6:29
It's not a lot of sauce. I'm going to go ahead and put three cloves of garlic and about that much chili
6:37
People are going to say, how much salt? And I'm going to say just the right amount
6:41
Probably about that, maybe a little more. Too much pressure, brother
6:53
Coming. Come on, Carol. Sorry, look at the wall up there
7:06
We've got the wall painted red. Don't try this at home. Wasn't that fun, right
7:25
So after we cleaned up the kitchen, actually after Carol kicked us out, Yeah
7:30
And cleaned up the kitchen. And we didn't lose that much, did we? I mean, we're sorry. Yeah
7:37
We have to be the bad guys. We have to be the bad guys. No, we're the bad guys
7:41
Yeah, 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 mine
7:46
Yeah, look at that. Okay, you want to come in and, oh man, smell that tent
7:54
That's heaven right there. Yeah, if we had smell-o-vision, it would be the best
7:59
So this is a colander. I think it's made specifically for doing what we're doing
8:06
I don't know. I've never seen it except in a chili store. So you're seeing that this has taken about six of us to make this product
8:18
especially with the blow-up you had a minute ago. But we make this by like 100 gallons at the plant
8:27
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
8:34
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
8:42
And our chili, by the way, when we say sun-dried, it really is sun-dried. We leave it on the vine
8:47
We leave those red chilies right there on the vine until January, maybe February
8:53
and they are truly sun-dried. I don't know any other company that does that
8:57
Everybody else puts the red chili in a machine and they dry it quickly
9:03
And when you do that, it gives it a bitterness. So ours are truly sun-dried
9:08
So you can go around and around and around like that. And that is your enchilada sauce right there
9:16
And it's just about the right consistency. So much flavor comes out of that
9:24
People are going to be blown away. So we got our sauce warming back up
9:37
Everything has been blended well. And that sauce is like, will you just eat it by itself
9:42
Is that orange or red? I would say a little of both. You know what I mean? A little of both
9:46
Beautiful color. But tortillas. And people are going to say, where did you get that color at
9:52
Well, to my knowledge, I think the only place you can get it is a fresh chili company. And we make corn tortillas with this sauce
10:01
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
10:07
But they're better for us if we just heat them up on both sides. I usually eat two or three of these tortillas when I make my stacked enchilada
10:15
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
10:22
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
10:27
When you put this on it, it's dry and it sucks that moisture back into the tortilla
10:34
Went to Hatch this morning and picked some really good chilies and I get to see what they turn into
10:39
But I'm wanting to see the end result by sharing with these cheese enchiladas. Put them together
10:44
That's the best part. At the end. Okay, good. This is almost the funnest part
10:49
The funnest part is going to be eating them. But this is fun too. Okay, we're going to make one and then we'll make the rest of them
10:54
All right. Okay. So this is that beautiful sauce that we just made with the fresh red chili
11:00
I'm going to take that. It's going to go like that. Go to the bottom of the plate
11:08
So this is cheese. It's good old grated. I think this is longhorn cheese
11:13
Again, you don't want anything that has a real sharp flavor just because you've got so many other flavors going on
11:19
So I'm going to put a tortilla on. That's my first tortilla. And the next is the red gold
11:28
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
11:38
You want to do this one? Yeah. No, no problem about it. You know, you could also do the meat thing right here to where we layer some ground beef on the bottom, cover it
11:47
We use ground pork. We use venison. We use whatever you've got
11:51
And you can make this thing as tall as the plate will hold it. You know what I mean? Yeah, yeah
11:55
And you want to use a plate that's got a little reservoir in it. Yeah. And usually we do make it with meat
12:00
Today, it's cheese enchiladas. So there's layer number two. And you just want it swimming in this stuff
12:09
Oh, I'm going to go three layers here. Three layers, beef. Yeah
12:13
And the last layer, the cheese I'm going to use is different
12:18
I'm going to use that affodero cheese. You could use mustard, a white cheese
12:25
I like that on top because you'll see when it comes out of the oven, the color is really pretty
12:33
Beautiful. And then this is affodero, grated affodero cheese. The other thing 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
12:49
And Carol makes the best eggs on the plant. She's going to make the eggs while this is in the broiler, put it in the oven
12:58
How long do we got to cook it in there? Just long enough for the cheese to melt through? Yeah, we're really not cooking it
13:02
All we're doing is caramelizing that cheese on top. I'm going to cut it in half
13:20
I'm going to cut it in half. I'm going to cut it in half. I'm going to cut it in half. I'm going to cut it in half
13:39
I'm going to add the eggs because it's a little bit of a mess. And I don't even remember who taught me this trick, but if you put a little salt in your broiler, it's so simple
13:53
It's so simple. It's so simple. It's so simple. It's so simple
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It's so simple. It's so simple. It's so simple. It's so simple
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17:15
Everybody's right
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