Masa Biscuits with Ham and Green Chile Gravy

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.

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5 long green Anaheim chiles
6 Tbsp. unsalted butter
1 pound firm, smoky country ham, trimmed and cut into 1/4
1/4 cup all-purpose flour
5 cups 2% milk
1/2 tsp. salt

Masa Biscuits:

3-3/4 cups all-purpose flour
1-1/2 cups Masa harina de maiz
2 Tbsp. plus 1 tsp. baking powder
4 oz. unsalted butter, well chilled and cut into small pieces
1/2 cup vegetable shortening
2 cups, well-chilled cultured buttermilk


To make the Masa biscuits:

Position the racks in the upper and middle thirds of the oven and preheat the oven to 450F.

In a large bowl, stir together 3-1/2 cups of the flour, the masa, baking powder and salt. With a pastry cutter, blend in the butter and shortening until the mixture resembles a coarse and slightly lumpy meal. Stir in the buttermilk until a soft, crumbly dough is formed. Sprinkle the work surface with half of the remaining flour. Turn the dough out and gather it into a ball, and briefly knead it, just until it holds together. Flatten the dough and sprinkle it with the rest of the flour, then roll it out about 1″ thick. With a round 3″ cutter, form the biscuits, and transfer them to 2 ungreased baking sheets and space them about 2″ apart. Gather the scraps into a ball and roll it out to 1″ thick, and cut out the remaining biscuits.

Set the baking sheets on the racks and bake the biscuits for about 15 minutes, exchanging the position of the sheets on the racks from top to bottom and from front to back at the halfway point, or until the biscuits are golden and crisp. Serve hot or warm.

To prepare the Ham and green chile gravy:

Over the open flame of a gas burner or under a pre-heated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Let the chiles steam in a closed paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel, then stem and seed the chiles and coarsely chop them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the butter and add the ham cubes and cook them, stirring constantly, until they are lightly browned, about 10 minutes. Sprinkle the flour over the ham cubes and cook, stirring constantly, for about 5 minutes (Be sure the flour has thoroughly incorporated into the butter). Slowly whisk the milk into the ham mixture, then stir in the green chiles and salt. Raise the heat to medium and bring the milk mixture to a simmer. Cook, stirring occasionally and scrape the bottom of the pan, until thickened into a medium gravy, about 7 minutes. Adjust the seasoning.

To serve:

Arrange the biscuits, split-sides up, on 8 plates and spoon the gravy over and around them, using it all. Serve immediately.

Recipe from Recipe Source.