Guaymas Green Chile Burros
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
3 pound chuck roast
3 pound pork roast
4 cloves garlic
salt, to taste
2 (15 oz.) cans green chiles
3 cloves garlic, pressed
1 (15 oz.) can stewed tomatoes
5 Tbsp. canola oil
3 Tbsp. all-purpose flour
12 (10 to 12-inch) flour tortillas
1 small head green cabbage, sliced very, very thin
In a large soup kettle, add a gallon of water, the chuck roast, pork, salt and garlic. Cook the meat (covered) until it is tender and pulls away from bone. Remove the meat from the broth and allow it to cool. Let the broth stand until the fat congeals on the top.
Remove the fat and reserve the broth, then add the chiles, garlic and tomatoes to the broth. Let the mixture stand while cutting the meat into small cubes (about 3/4 inch).
In a large skillet, heat the oil, then stir in the flour and continue stirring. Slowly add the chile-tomato mixture to the skillet, then add the meat and simmer for approximately 15 minutes.
To make the burros:
Fill the tortillas with some of the mixture and fold. Serve the burros on plates garnished with finely shredded cabbage. It can also be served as a green chile stew with beans and tortillas on the side.
Yields 6-8 servings.