Black Rooster Taqueria – 1323 N Mills Ave, Orlando, FL 32803
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ROASTING GREEN CHILES
- 1-10 pounds Hatch Green Chiles
- A charcoal grill is preferred here for flavor, but a gas grill also works. Heat up the grill and spread the charcoal briquettes evenly once they’re ashen.
- Arrange the green chiles in a single layer on the grill. You should flip them overy 3-4 minutes so that they roast evenly. You’re looking for the skin to blacken and blister evenly, over as much of the surface of the chile as you can.
- Once they’re fully blackened (make sure not to leave them on too long or they’ll overcook), remove the chiles to a bowl or dish, and repeat as necessary until you’ve roasted all the chiles in your batch. Allow them to cool on the counter.
- Once the chiles have cooled, put on a pair of gloves and carefully pull the skin off the chiles. It should come off with a tug, and slide off the rest of the chile easily. Discard the skin.
- You can either use the chiles immediately, or freeze them in freezer bags for future use. Frozen chiles will last up to 12 months – fresh chiles should be used within a few days. I prefer the dice them before I bag them so they’re ready to go when I defrost them at a future date. Enjoy!