We are coming to the end of the green chile roasting season, so the Abeytas bought one more sack and we sat down to “put them away”.
Now for those unfamiliar with this process, a gunny sack of fresh green chiles are put in a drum which is turned manually or mechanically over a propane flame to char the chiles.
After a good charring the chiles are put in plastic bags to allow the warmed chiles to steam off the skins. You usually get two grocery bags full from one sack of chile.
Next you put on a pair of disposable gloves and set up a station to work. You take a couple hands full of chile in a bowl, an empty sack to put the skins and a bowl to put the chiles and start peeling away the charred skins.
Once the chiles are all peeled you measure the amount you want into pint sized baggies that have been dated, squeeze out the air and line them up to be put in gallon sized freezer bag and frozen.
For dinner Roberta made chicken, beef and shrimp fajitas, so everyone had their choice. Here’s my plate with shrimp fajita with lots of sautéed mushrooms, onions and red peppers, fried potatoes and the yummy fresh green chiles with avocado. Yes, those are Roberta’s homemade flour tortillas.
While we stay with the Abeyta’s we pretty much have green chile and homemade tortillas with every meal. It is such a treat!!!!!
Remember, you are loved.