Author Recipe by Lisa Fain with the green chile salsa adapted from The Rancho De Chimayo Cookbook
Ingredients
Ingredients for the green chile salsa:
12fresh Hatch or Anaheim green chiles
2jalapeño chiles
1/2poundground beef, preferably coarsely ground
1/2teaspoonkosher salt
1/2teaspoonpepper
1/2medium yellow onion, diced
2ripe plum tomatoes, seeded and chopped
4clovesgarlic, minced
4cupswater
1/2teaspoonground cumin
1/2teaspoondried oregano
Ingredients for the Frito pies:
4cupsFritos
1cup4 ounces shredded Monterrey Jack or Muenster
1/4cupdiced onions
1jalapeño, sliced
1/2cupsour cream, for serving
Instructions
If using fresh green chiles, roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and finely chop.
In a Dutch oven on medium-low heat, add the ground beef, salt, and pepper. While occasionally stirring, cook until the beef has browned, about 10 minutes. Add the onions and tomatoes, and while occasionally stirring continue to cook until the onions have softened and the tomatoes are beginning to release some juices, about 5 minutes. Add the garlic and cook for 30 more seconds. Stir in the diced chiles, water, salt, cumin, and oregano, turn the heat down to low, then while occasionally stirring cook uncovered for 30 minutes. Taste and adjust seasonings (I usually add another 1/2 teaspoon of salt).
To assemble the green chile Frito pies, evenly divide the Fritos among 4 to 8 bowls, then top with the green chile salsa, cheese, onion, and sliced jalapeños. Serve with sour cream on the side.
Notes
If you don’t have access to fresh green chiles, you may substitute 16 ounces canned green chiles or 2 cups frozen green chiles, thawed. Drain and rinse them before using and be careful when adding salt since they may already have been salted, too.