Simple Way to Prepare Anthony Bourdain Mike's Authentic New Mexican Green Chile Burritos

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mike's authentic new mexican green chile burritos. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Authentic New Mexican Green Chile Burritos is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mike's Authentic New Mexican Green Chile Burritos is something which I’ve loved my whole life.

Green chile cheeseburgers are such a big deal that the New Mexico tourism board created a Mike has been talking about green chile cheeseburgers for years now but they never really hooked me. Actually, we have stopped to eat chile rellenos, carne adobada, breakfast burritos, and sopapillas. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn. DELICIOUS Green Chile Stew Recipe – Authentic New Mexican Recipe.

To begin with this recipe, we must first prepare a few components. You can cook mike's authentic new mexican green chile burritos using 28 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Authentic New Mexican Green Chile Burritos:

1. Take Meats
2. Get 5 lb Boneless Pork Shoulder [trim 98% of fat]
3. Prepare Flour Coating
4. Get 2 cup AP Flour
5. Take 1 tbsp Each: Garlic Powder-Onion Powder-Season Salt-Salt-Dried Cilantro-Black Pepper-Cumin & Italian Seasoning
6. Prepare 1 tbsp Green Chilie Powder [if you can find it - usually only found online]
7. Make ready Green Chile Burrito Simmer
8. Make ready 2 12 oz Buckets Hatch Green Chili [hot or mild-reserve 1/2]
9. Prepare 2 box [use up to 2 boxes] Chicken Stock [reserve 1/2]
10. Take 2 can [use up to 2 cans] Light Or Mexican Beer [reserve 1/2]
11. Prepare 1 can Rotell Tomatoes With Green Chiles
12. Make ready 3 large White Onions [large chop]
13. Make ready 4 Celery Stalks [with leaves]
14. Make ready 6 large Jalapeños [optional-rough chop]
15. Take 2 large Garlic Bulbs [fine chop]
16. Get 2 large Bunches Fresh Cilantro [reserve 1/2]
17. Get 2 can 12 oz Green Tomatillos
18. Prepare 2 Anaheim Chilis [optional]
19. Get 1/2 tsp Mexican Oregano
20. Make ready 2 large Bay Leaves
21. Get 1 tbsp Each: Granulated Garlic & Onion Powder-Salt-Red Pepper Flakes
22. Make ready 1 1/2 tbsp Cumin
23. Take Primary Starches
24. Make ready 4 medium White Potatoes [peeled or unpeeled]
25. Take Breads
26. Take 1 large Package 12" Flour Tortillas [regular or fluffy]
27. Prepare Acid Reducer
28. Take 1/2 tsp Baking Soda

This one is no fail and so easy to make. These green chile burritos are smothered in a creamy green enchilada sauce that you'll be tempted to eat straight from the pot with a spoon. They're just as good as anything you'd get at your favorite Mexican Restaurant! Serve them with Authentic Mexican Rice, refried beans or charro beans!

Instructions to make Mike's Authentic New Mexican Green Chile Burritos:

1. Here's how bulk of what you'll need.
2. 5 pound pork loin roast.
3. Fresh flour tortillas.
4. ° Cut 5 lbs pork shoulder into 1+" cubes and toss well in your seasoned flour. ° Brown pork well in an oversized skillet with a minimal amount of oil. About 1/3 cup or, as little as possible. ° Don't be afraid of any additional flour [not attached to your pork cubes] ending up in your skillet. It will serve you well as a thickener. ° Reserve your leftover seasoned flour just in case you need it later for additional thickening.
5. After pork is sufficiently browned, add 1 beer, 1/2 to 3/4 box chicken broth, 1 bucket Hatch Green Chilies, 1/4 of all your vegetables, [except potatoes] herbs and spices to your simmer. Simmer for 45 minutes - adding additional broth as needed. This is a layered dish.
6. Add your remaining vegetables [except potatoes or anything that's listed as, "reserves"] and simmer for up to 2 hours adding broth and beer as needed. Simmer until your pork is easy to chew when you taste test it.
7. Authors Note: If your dish tastes a bit acidic due to the chilies, tomatillos and Rotel tomatoes - add a 1/2 teaspoon of Baking Soda while your dish is on a steady simmer. It'll foam up for a second but don't worry - she'll settle right down. Add additional 1/2 teaspoon Baking Soda if still needed.
8. ° Once your pork is falling apart, you'll know you're ready for these last few steps. ° After approximately 2+ hours of simmering, add 4 diced potatoes and additional broth/beer if needed. Only add just enough additional fluids you'll need to boil potatoes. ° Simmer your mixture for 20 to 30 minutes - 1/2 covered to steam your potatoes and then, 1/2 uncovered to thicken until your spuds are fully softened. ° To thicken your dish even further, lightly sprinkle your leftover flour over the top and sti
9. In the last 5 minutes of cooking your potatoes, add your remaining reserved halves. 1 bucket Hatch Chilies and fresh cilantro.
10. ° If you thin this recipe out with some additional stock and/or beer, it could easily be served as a thinner stew. ° Fluffy flour tortillas work best with a thinner broth - regular tortillas for thick. ° Garnish with fresh or dried cilantro or parsley and Mexican 3 Cheese to tame the heat for your guests. I assure you, no other condiments are needed!

They're just as good as anything you'd get at your favorite Mexican Restaurant! Serve them with Authentic Mexican Rice, refried beans or charro beans! New Mexico chile or New Mexican chile (Spanish: chile de Nuevo México, chile del norte) is a cultivar group of the chile pepper from the US state of New Mexico. The green chile that smothers the authentic New Mexican food at Cocina Azul in Albuquerque is a little different than the usual. She prefers her chile in the form of a smothered breakfast burrito or green chile cheeseburger, and tends to order "Christmas." Authentic New Mexico green chiles are grown in southern New Mexico at the Hatch Valley, where only six cultivars of this variety of Capsicum annuum are grown.

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