Adalberto Ríos Lanz/age fotostock
28
INTERVAL WORLD Summer 2015 IntervalWorld.com
NEW MEXICO
GREEN CHILE SAUCE
For the most authentic
result, look for New
Mexico Hatch chiles. In a
pinch, go for poblano —
or jalapeño if you want
more kick.
2 cups green chiles
1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 tablespoon flour
1/2 cup chicken or
vegetable stock
1/2 cup tomato, chopped
(fresh or canned)
3/4 teaspoon cumin
Salt to taste
12 large whole poblano chiles
1 pound crumbled
queso fresco
or shredded Monterey Jack
3 eggs, large
1/2 teaspoon salt
1 teaspoon baking powder
High-heat cooking oil for frying
1 cup flour
Roast the whole peppers, either
directly on a gas burner or under
the broiler, turning until every side
is blackened evenly. Place in a
sealed plastic bag for about 10
minutes, or until cool enough to
handle. Take out of the bag and
remove the charred skin.
Make one slice lengthwise and
carefully remove seeds and veins,
leaving the stem attached. Fill halfway
with cheese, close, and set aside.
For the batter, separate egg yolks
from the whites, and place whites
in a mixing bowl. Add salt and bak-
ing powder, then whip until stiff
peaks form. Mix in yolks to create
a soft, fluffy mixture.
Heat one-half inch of oil in a heavy-
bottomed frying pan until it ripples.
Dredge each pepper in the flour until
coated, dip in the egg mixture, and
place in pan. Turn until all sides are
browned. Remove and drain on
paper towel. Top with salsa or chile
sauce. Serves 6.
TOM YUM SOUP
The list of ingredients for Thailand’s treasured soup may look
intimidating, but most can be found in your grocery’s international
section or in Asian specialty food shops. The recipe is surprisingly
easy.
Roast and skin the chiles as in the chiles rellenos
recipe (above). Remove seeds, chop, and set
aside. Heat the oil in a skillet or Dutch oven, and
saute the onion until transparent. Add garlic and
cook a minute. Add flour, stirring for about 2 min-
utes. Slowly add the stock, stirring until smooth.
Add the chiles, tomatoes, cumin, and salt. Cover
and simmer for 30 minutes, stirring occasionally.
Add stock to reach desired consistency. Produces
approximately 3 cups of chile sauce.
4 cups water or broth (chicken or
vegetable)
2 stalks lemongrass
1-inch piece fresh galangal or
ginger, peeled and chopped
3 Kaffir lime leaves
2 limes, juiced
1 tablespoon fish sauce
5 medium mushrooms, sliced
2 bird’s eye chiles (or a milder
chile to taste)
2 tablespoons chile paste
(optional)
1 pound chicken or shrimp
(cooked) or tofu
2 green onions, chopped
1 handful cilantro, torn
Heat liquid to a boil. Bruise the stalks
of lemongrass with the side of a
knife and add to the pot, along with
the galangal and Kaffir lime leaves,
and simmer for 15 minutes. Strain
out the lemongrass, galangal, and
lime leaves. Add lime juice, fish
sauce, mushrooms, chiles, chile
paste, and protein. Simmer 15 min-
utes. Add green onions and cilantro,
stir, and serve. Serves 4.
CHILES RELLENOS
This Mexican favorite is typically
made with poblanos, but you
can also use New Mexico green
chiles or Anaheims.