New Mexico True Recipes: Joseph's New Mexican Green Chile Relleno

For Complete Recipe, Click here: www.newmexico.org/true-recipes...
Directors: Jen Judge & Ryan Heffernan
Director of Photography: Grayson Schaffer
Editor/Colorist: Anthony Riazzi
Creative Director: Marshall McKinney
Producer: Gillian Brassil
Special thanks to Joseph Wrede of Joseph's of Santa Fe

[@kenlogan1723]

I think what a lot of folks don’t get is that a chef can put his own twist on an old standard and it’s still authentic. New Mexican food is generally pretty simple but that does not mean that a master chef can’t show you how to layer additional flavors. I promise you, I was raised on New Mexican food and my tacos are probably different from your tacos. I have never made Chili Relleños (they are my favorite) but this video inspires me.

[@sharoncampbell5963]

Oh, YUM! I love New Mexican cuisine! Chile rellenos made right are so good! Albuquerque has some fine restaurants!

[@raydawg2132]

I've been living in new mexico since 2010 & all the chile relleños I've had here are made with a batter & deep fried.

[@rickieetie326]

This is AWESOME Thanks

[@BradMaloneBusinessSuccess]

Joe Wrede is a true master of New Mexico True Recipes. Thanks for sharing this with us.

[@Jennifer72ification]

I wonder if this gentleman is from New Mexico. I get people like to put their own twist, but never have I ever had New Mexican food with cilantro- ever.

[@NMRawker]

New Mexican food specifically New Mexican - Mexican food is superior to all others in the U.S. We have the knowhow and tradition for the best! Hatch Green Chile is the best, and personally I find Southern New Mexican food much better than up north! This recipe by Joseph is awesome and well worth a try!

[@cathymontano569]

what resturant? that looks great!

[@NewMexicoTrue]

Hi Cathy. That's Joseph's Restaurant in Santa Fe. But great chile rellenos, of all sorts and styles, are available at New Mexican restaurants all around the state. Try them all!

[@dmourati]

Made it tonight. Amazing. I found that 1 tbsp of salt in the egg mixture was too much. I would go with 1 tsp instead.

[@smontano1974]

my mother in law never used black pepper that chile was hot enough.....and butter? i never seen her use butter....and she got first place a few times. ....in chile contest and she was born and raised in nm

[@lidarman2]

Oooh forget it!, You should leave the seeds in es'e! And I like potatoes over rice. And add some pintos.

[@jgbnino8157]

So he says don't run chiles under running water, but then submerges them in a bowl of water. That makes little sense. I don't rinse or submerge them at all. You can remove seeds with a small spoon. Otherwise, the rest of the his recipe looks good, albeit with chefy touches.

[@brodyhill1449]

Rinsing the green chile is a big no, no. Wasting the flavor and hotness.

[@mastabad2]

This is great, but about half of these steps are unnecessary! You don't need cilantro, you don't need refrigeration, and you don't need to finish them in the oven. You can also pass on the red chile sauce... That is, if you're seeking to keep it "authentic" and "simple."

[@jgbnino8157]

I was going to say the same thing. My mother taught me how make them. They come together quickly and 100% delicious.

[@stephaniegarcia7979]

Nope. This is not authentic New Mexico food.

[@badams-nm8bc]

Those are NOT authentic! Egg batter? NO. Where is the masa. I may be gringa but I was born and raised in New Mexico. No native New Mexican would eat that, but we would sell it to touristas!