Nate Larsen, executive chef at the Hyatt Regency Tamaya Resort & Spa, shares one of his most famous recipes and gives insider tips on cooking with New Mexico’s prized green chile.
As green chile harvesting season is upon us, executive chef Nate Larsen at the Hyatt Regency Tamaya Resort & Spa on the Santa Ana Pueblo outside of Albuquerque is sharing his tried-and-true tips to ensure that you’re equipped with the best chile-roasting techniques for an unforgettable dining experience at home.
“Green chile is a New Mexico staple that can be incorporated into a variety of recipes, from enchiladas to ice cream — the possibilities are endless,” Larsen says. From August through September and sometimes even into October, green chile is harvested across New Mexico.
“We use it year-round in our kitchen here. Whether you’re a New Mexican who uses green chile in most meals or someone wanting to try Southwest cuisine for the first time, green chile is the perfect way to add a kick and delicious flavor to several cooking styles.”
This season, Larsen is making the most of green chile harvest season by sharing his favorite seasonal recipe, Crab and Green Chile Fundido.
A Little Goes A Long Way
When cooking with green chile, it’s important to appropriately gauge the heat level you prefer. It’s always possible to add more green chile, but once you go overboard it’s difficult to balance out the spice. The Scoville scale of fresh green chile can vary depending on the season, so I recommend tasting the chiles before incorporating them into a recipe.
Char Your Chile
An open flame is always best when it comes to roasting green chile. Something about the chile touching the flame directly really brings out the complex flavors. When roasting chile at home, a grill is usually the best option. A broiler in the oven also works, but I highly recommend a grill for optimal flavor. Preheat the grill, on high, and lightly coat the green chile with olive oil and a sprinkle of salt. Place the peppers on the grill and roast for about 5 to 10 minutes on each side, until they start to blister and blacken. Once they are charred, toss them in bowl and cover. Allow the chiles to cool before peeling. Once cooled, use a dry towel to gently brush the skin off.
Use Them All Year Long
Chiles are excellent for saving for season-long use. After the chiles are roasted, they can easily be saved for future use by freezing them. I also like to pickle the green chiles and add them to oils and vinegars in order to add a little spice. Freeze, pickle, or add them to oils and vinegars. When cooking with green chile, a large batch is never a bad idea because you can save any extra for later use.
Get Creative
Green chile can be added to a variety of recipes — it doesn’t overpower a dish. When cooking with green chile, I will often balance out the spiciness with sweetness, like simple syrup or fruit. The flavor profile of green chile often outweighs the spice. One of the unique ways we use green chile at Hyatt Regency Tamaya is by adding it in to enhance the flavors of our delicious desserts.
Crab and Green Chile Fundido
(Courtesy Chef Nate Larsen, Hyatt Regency Tamaya)
This season, my favorite recipe that incorporates this New Mexico staple is our Crab and Green Chile Fundido. This is the perfect dip for any occasion, and I’m sharing it so that you can try it out at home.
Ingredients
1 pound of lump crabmeat
¾ cup roasted and peeled green chiles
3 cloves garlic, minced and caramelized
1 small yellow onion, diced and caramelized
1 bunch cilantro, chopped
2 lemons, juiced
1 cup cream cheese
½ cup sour cream
½ cup mayonnaise
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon chili powder
½ teaspoon paprika
1 cup Monterey jack cheese, grated
Instructions
Combine all ingredients into a mixing bowl. Place mixture in an oven-safe dish. Place in 375-degree oven for 15 minutes. Serve with tortilla chips.
To book your stay at the Hyatt Regency Tamaya Resort and Spa, head to their website.
Photography: courtesy of Nate Larson and Hyatt Regency