BEST PLANT BASED SMOTHERED GREEN CHILI BURRITOS ???? Easy Oil-Free Recipe
Burritos are a family favorite made even more delicious smothered in this rich flavorful sauce. These Plant Based Vegan Smothered Green Chili Burritos are loaded to the brim with veggies, covering all of your nutrition bases, and drowned in a tangy green chili sauce that will keep you coming back for more.
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Green Chile Everything
In this episode of Teach Me How To Vegan we share some of the many ways we enjoy our New Mexican grown green chile along with some tips and resources for veganizing your favorite green chile recipes. Whether you’re looking for some fun new recipe ideas, or just enjoy talking all things green chile, tune in to join the discussion about green chile everything! The contents of this podcast are not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice.
Green Chile Chik’n Alfredo Pasta – FREE Virtual Cooking Class – Registration Link: Products Mentioned: Young Guns NM Hatch Green Chile Bueno Green Chile Select NM Frozen Green Chile 505 Southwestern Hatch Valley Green Chile Santa Fe Ole Green Chile Hatch Canned Green Chile Ortega Canned Green Chile Great Value Canned Green Chile La Victoria Canned Green Chile Green Chile Jelly Green Chile Wine Recipes Mentioned: Green Chile Chik’n Enchiladas Green Chile Rellenos Green Chile Stew Cheese Sauce Tofu Breakfast Bake Fried Eggs (with “eggy sauce” Green Chile Apple Pie Resources Mentioned:
Let’s Talk NM – Threats to Green Chile Verified New Mexico Chile Registration List Green Chile Chik’n Enchiladas Demo Video Sweet Potato Soul Cookbook
PICADILLO CHILE VERDE, Quick and Easy Recipe to TRY if you love BIRRIA VERDE
Hello & welcome to views on the road! It’s chili cook-off season, and I’m here to share an easy and delicious green chili recipe that will have you winning even if you choose not to compete. ⬇️ Now go ahead and get your cup of WATER while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud ????
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???? Red barrio chili recipe-
Ingredients
1 tbsp olive oil
2 tbsp butter
2 pounds of ground beef
1 1/2 tsp ground cumin
1 medium onion, chopped
1 jalapeño, chopped (removed veins and seeds for less spice)
2 green onions
4 garlic cloves
3- 4oz can of hatch green chili (mild)
4 Tbsp chicken bouillon (adjust to taste)
1/2 tsp ground cinnamon
1 Tbsp onion powder
1 Tbsp garlic powder
Optional- 1 tbsp hatch chili powder
1/4 tsp ground clove
1 tsp black pepper
1 tbsp of sugar
1 tsp salt
1 tbsp Mexican oregano or marjoram
2 tbsp white vinegar
1 tbsp soy sauce
5 cups of water (for thicker chili use 3 1/2 cups)
2 tbsp instant corn masa (maseca) + 2 tbsp water
Optional for extra spice
Topping Oaxaca (melty cheese), white onion, cilantro, chiltepines (for spice), lime, and corn tortillas or corn chips
- My boys love when I add corn kernels to this chili.
Tip‼️
Have a lot of fun when making this recipe ????
Remove bay leaves when you’re done cooking
Freeze for an easy meal, make sure to allow chili to cool before storing in the freezer
Make all recipes comfortable for your home
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
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Dehydrating and Freeze Drying Green Chili
Drying green chili by either dehydrating or freeze drying provides a shelf stable food that lasts for years and provides great versatility for use in recipes. We show making green chili powder from the freeze dried chili. We show how to make green green chili sauce from dehydrated chili for a delicious supper meal of chicken enchiladas. And we pack most of it in jars for our pantry shelf.
Other videos you might enjoy--
Dehydrating and freeze Drying Ro-Tel Tomatoes:
Green Chili Enchilada Sauce Recipe
2 tbsp oil
1/2 cup chopped onions
2-3 cloves garlic, minced
Heat the oil in a medium pan and cook the onions and garlic until they are soft, but not browned.
3 tbsp flour
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp black pepper
Add the flour, cumin, oregano and pepper to the pan and stir. The flour will coat the onions. Stir the mixture until the flour is golden brown.
2 cups chicken broth
1/4 cup dehydrated or 1/2 cup freeze dried green chili
1/2 tsp salt
Slowly pour broth a little at a time into the pot while stirring to prevent lumps from forming. Once all the broth is in the pot, add the chili and simmer until the chili is rehydrated. Stir in salt. More salt and/or chili can be added to taste.
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Green chili chicken lasagna recipe
You have got to try this spicy new take on a classic dish. It's easy to make in this yummy recipe video.
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The TASTIEST Chile Rellenos EVER!! -- Classic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some AMAZING Chile Rellenos! These deep fried green chiles are such a treat; with the crispy crust and the spicy pepper and the gooey cheese, you'll be going back for seconds...and possibly thirds. Although I'm not a huge fried-food gal, I can't resist a chile relleno from time to time. Try this recipe and you'll understand the hype!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Authentic Chile Rellenos
12 – 15 New Mexican green chiles (make sure the meat on the chile is thick)
8 oz. of sharp cheddar cheese
4 eggs, separated
½ cup flour, separated
½-teaspoon baking powder
1-teaspoon salt
½-teaspoon pepper
Directions:
Heat 1 ½ cups canola oil in a cast iron pan on medium heat.
1. Roast, peel and deseed chile. Make sure not to tear chile pod when deseeding. Just cut a small slit near the stem.
2. Cut cheese into ½-inch thick sticks, set aside.
3. Put ¼-cup flour onto a plate with salt & pepper, and mix.
4. Stuff chiles with cheese, and roll in flour mixture.
5. Put chiles into the freezer for one hour to set up.
6. Separate eggs, mix egg whites until stiff.
7. Mix egg yolks until blended.
8. Mix yolks into whites, add the rest of the flour and baking powder to combine.
9. Remove chiles from freezer and roll in flour again, and coat with egg mixture.
10. Fry in oil for 30 – 45 seconds on each side. If chiles are not browning within that time frame, turn up the heat slightly.
- Top chiles with additional green, or red chile sauce, or as is. I like to enjoy them without any additional chile to get the full flavor. Store in the refrigerator for up to five days, or freeze for up to one month.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
Bree Enriquez (