Hatch Chile Tortilla recipe
I have successfully burned through nearly all of the hatch chiles I was going to “save.” [shrugs] Oh well, the canned version will do until next August.
But before I give in to apples – and then pumpkin and then Christmas lights (because it is a slippery slope) – I have one last recipe using the mountain of hatch chiles that sat on my counter.
Hatch chile tortillas. [swwwooooon]
If you’ve ever eaten a fresh tortilla, whether your made it yourself or picked up a still-warm pack from the grocery store (I hope you all have this option one day!), you know they are so much softer and flavorful than the assembly line version.
And if you’ve never eaten a fresh tortilla? Well, let’s fix that now.
My HEB sells made-in-store flour tortillas studded with chunks of roasted hatch chiles but you can only get them during their Hatch Chile Fest, which is 2-3 weeks a year. They’re actually already gone and won’t be back until next August.
No worries, though. I’ve got you (mostly me) covered.
I took my favorite tortilla recipe (it’s the only one you & I will ever need) and infused it with roasted, smokey hatch chiles. And unlike the ones I buy, the smokey flavor – and heat, if you purposely (or not) picked up the hot hatches – is distributed throughout the entire tortilla.
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