Buffalo Sausage Tacos
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
3 medium New Mexico green chiles, roasted, peeled, cored and seeded
2 Tbsp unsalted butter (for sauteeing the apples)
2 Jonathan apples, cored and thinly sliced, and sauteed
9 oz, buffalo sausage
1/8 tsp dried Mexican oregano. toasted and ground
1/8 tsp cumin seed, toasted and ground
1/8 tsp fennel seed, toasted and ground
9 (5 1/2 inch) flour tortillas
Garnish: crumbled goat cheese
Accompaniment: Mexican crema or sour cream
Instructions:
After rubbing the chiles with a little vegetable oil, roast them on the grill, until charred and blistered all over, and then put them in a sealed paper bag to steam for about 15 minutes.
Once steamed, scrape off all of the skin, seed and core the chiles, and slice them into strips.
Toast the oregano, cumin and fennel in a pan for 1-2 minutes and then grind the spices into a powder with a mortar and pestle. The spices are then sprinkled over the buffalo sausages after they are grilled and sliced.
Core and slice 2 Jonathan apples. Melt the butter, drizzle it over the sliced apples, and cook the apples in a cast iron skillet, right alongside the sausages.
Warm the flour tortillas on the grill and wrap them in foil to keep warm. Slice the buffalo sausage into 1/2 inch, diagonal slices and then sprinkle the ground spices over the sausage.
Assemble each taco using a warm tortilla, about 4 pieces of sausage, 3-4 chile strips, 2-3 apple slices, crumbled goat cheese, and a dollop of Mexican Crema or sour cream.
From newfinmysoup.blogspot.com