A meal is many pieces. You find an idea, plan it’s parts and execute. This takes time.

You can make descisions along the way to simplify, to complicate, to save time, to dive deep, to explore, to learn or teach. In the end the result will be what it will be and, depending on the circumstance, it should ultimately fulfill the desired need or fantasy.

I offer this meal as a memory of mine as I dive into my autumn thoughts of New Mexico and the thick smell of chiles roasting along the streets of Santa Fe. You do not have to roast your own chiles, nor do they have to be Hatch. You can roast Aneheim chiles in your oven or on your stove. You can buy a couple cans of already processed Hatch chiles at the store. You can buy you tortillas too, although making them is delightfully simple and fulfilling is so many ways. Creativity is at your fingertips and you can choose to be as deeply entwined in the process as you like.

There are a few ways to do this. Fire, grill, oven, stovetop. If a fire is involved it might take a bit more time but the results are beautiful. If you don’t have access to a way of fire cooking then an oven or stove top works just fine and can be more convenient. Your choice.

Ultimately, the process is the same and yields the same thing: a pile of roasted, skinned and seeded Chile peppers. A thing to note: Although I did not use gloves in this process due to the mild nature of the Anaheim chiles I was working with, you might want to glove up, as you never know what kind of heat might be hiding in the pepper. If you are choosing to roast Hatch chiles I would most definitely glove up! I have more information on these chiles in the Sac(k) Exchange here.

1. Line a sheet tray with tin foil and rub olive oil on your chiles>. For oven roasting you will leave the chiles on the tray.

2. Place tray in an oven under a broiler, or next to the fire in a wood burning oven. Let the chiles blister under the heat.

3. remove from oven and cover with tin foil to let the chiles settle. This will help loosen the skin from the pepper

4. when slightly cooled, remove the skin using your hand. It should come off very easily.

5. Remove stem and top. De-vein and de-seed, the best you can. If the pepper is mild the seeds won’t harm you too much. If the peppers are hot make sure to do a thorough de-seeding job or you might regret it. All the while with gloved hands please.

6. Slice chiles into strips

If you are not using the oven you can roast the chiles directly over fire, in a pit or a grill. Make sure to watch and turn the chiles as they blister as not to char the skin to heavily.

You can also roast the chiles over your gas range burners. That can be fun!

Now just store the chiles in a bowl or jar in the fridge until you are ready to use them.

PART TWO: MAKING SOME NEW MEXICAN CHILI

INGREDIENTS: 1 onion, 6 cloves garlic, olive oil, pork tenderloin, 2-3 tomatoes (fresh or canned), 2-3 pounds roasted chiles, 2 cups beef broth or more if needed, salt and pepper

PROCESS:

1. dice onion and garlic. Put into a hot pot with olive oil. Saute over heat until softened and translucent.

2. cut pork tenderloin into cubes and add to pot with onions. Sear meat on high heat until browned.

3. slice chiles into strips and add to the pot

4. add the diced tomatoes: I would go light on the tomatoes, we don’t want a tomato sauce, we want a chili

5. add salt and pepper

6. add enough beef broth to cover and bring to a boil. Once boiling drop down to a simmer.

7. Simmer Chili for 3 hours or more until it has reduced and thickened. You can add more beef broth if you need to, if it has become too thick. Leaving the chili on the stove to simmer away most the day lends to a beautiful evening pot of chili.

PART THREE: MAKING CORN TORTILLAS: WHITE AND BLUE MASA: FRESH OR FRIED

Making the corn tortillas is just fun. Really there is no reason not to make them fresh. I know it is so much easier to buy them and if you need them in a pinch, or you are just simply tired after a long day, I completely understand buying some from the store and giving them a quick fry in some oil for a crispy chili scooper. If you do have time though, making your own is joyful and easy.

INGREDIENTS: 2 cups masa: white, yellow or blue, 1 cup plus 2 tablespoon water, 1 tablespoon olive oil, 1 teaspoon salt

PLEASE NOTE!!!! In the video tutorial I made a mistake and when mixing the blue corn masa I added 2 tablespoons oil instead of 1! I just realized the mistake and now the added hydration I couldn’t account for in the video makes so much sense! I had to trouble shoot in the moment and I made it work by adding more masa. Sometimes these accidents happen and you must adapt! That is my most important lesson to you today. You will make mistakes in the kitchen! Just go with it! Also, I would re-edit the video but it just takes so much time to edit!!!!!

OKAY! BACK TO TORTILLAS! THE PROCESS!

You can find a bag of masa at the store or online.

QUICK HOW TO IN WORDS:

1. mix your masa in a bowl with the water, salt and olive oil. Form into a ball. Cover bowl with a damp towel

2. Heat a cast iron skillet or a cast iron comal on the stove until very hot. Do not put oil or butter on the griddle. It is not needed and will smoke profusely.

3. Take about 1/4 cup worth of masa in your hand and roll into a ball. Flatten ball slightly.

4. Place on the tortilla press in between two pieces of plastic, preferably from a plastic sandwich bag.

5. Press, unwrap from plastic and place on the griddle or in the skillet.

6. Cook on both sides and remove to a basket, or plate with a dampened towel. Cover and let rest.

To fry to tortillas after you make them, place them in a pan with hot oil and fry on both sides. Simple as can be!