New Mexico Green Chile with Ground Beef

Ingredients

• 1 sandwich bag New Mexico green chiles (Roasted, frozen, thawed, peeled, and chopped; the amount in the bag is not specified.)
• ground beef (Seasoned and browned; amount and seasoning are not specified.)
• onion (Sautéed; amount not specified.)
• garlic (Freshly minced; amount not specified.)
• 1 cup beef stock
• 2 cups water
• 0.333 cup masa harina (Transcript pronounces this as “masarina”; package shown is instant corn masa flour.)
• 0.5 cup warm water (About; use to mix with the masa harina into a smooth mixture.)
• 1 tsp Hatch green chile powder (The transcript says “a teaspoon of hatch green chili”; the amount is approximate.)
• chili powder (A little, to taste; amount unspecified.)
• garlic salt (To taste; used for seasoning, with other seasonings adjustable to preference.)

Steps

1. 1

   If starting with fresh chiles, wash them and flame-roast until the skins are blistered. Let them sweat for a few minutes, then portion them into freezer bags, skins on, and freeze for later use. For this batch, thaw a bag of frozen roasted chiles in the microwave.

2. 2

   Peel the skins from the thawed chiles and chop the chiles.

3. 3

   Brown and season the ground beef. Sauté the onion and freshly minced garlic; the transcript describes adding the chiles to the beef with these sautéed aromatics, but gives no amounts or separate cooking times.

4. 4

   Add the chopped green chiles to the browned beef mixture with the sautéed onion and garlic. Mix well to form the base of the chile con carne.

5. 5

   Pour in 1 cup beef stock and 2 cups water. Stir well, then simmer for about 20–30 minutes.

6. 6

   In a separate container, mix ⅓ cup masa harina with about ½ cup warm water until smooth.

7. 7

   Add the masa mixture to the pot to thicken the sauce and give it a subtle corn flavor.

8. 8

   Add 1 teaspoon Hatch green chile powder and a little chili powder. Season to taste with garlic salt and adjust the seasonings to your liking.

9. 9

   Let the chile simmer a little longer. The source does not specify how long.

10. 10

    Serve over enchiladas, huevos rancheros, or potatoes, or use to smother a breakfast burrito.

Notes

The source does not state quantities for the green chiles, ground beef, onion, garlic, chili powder, or garlic salt; it also gives no serving yield or duration for the final simmer. The breakfast burrito is mentioned as a serving suggestion, but its ingredients and assembly are not provided.

Nutrition per serving

• main
• New Mexican
• American Southwest
• gluten-free
• dinner
• simmered
• sauce