Instructions: Close to my heart. MY grandfather in New Mexico is a Chile farmer. Anaheims are one of the mildest chiles. When they turn red they are used in coloring in lipstick , and paints. My grandfather has grown them for both. I think theyre best eaten. Some people eat them straight with no preparation. I have a recipe for scalloped potatoes with anaheim green chiles it anyone is interested. Right now Ill give you my GRANDMAS GREEN CHILE RECIPE which my grandmaother passed on to me. I dont have any exact mesurements everything is to taste but these are aproximations. If you like more of an ingredient add it the recipe is pretty versital.

First you have to cook the anaheims either over a grill, on a ungreased frying pan, or in the oven. cook until the chiles are soft. The skin should be cracking and parts of the chile should have black burn marks. Rinse the chiles in cold water for a second then peel of the skin. Remove the seeds and veins and pat dry on a paper towel.

Place the Chile, tomatoes, garlic, and onions in a bowl. Crush the tomataoes and tear up the chiles with your hands. Mix everthing together with your hands when the chile mixture is blended set the bowl aside.

Trim fat from roundsteak and cut it into bitesize chunks. Heat lager frying pan on medium high burner. Oil the pan with a small amount of vegetable oil. Fry meat until slightly brown. Cover with a little flower and let cook until flour browns. Place burner on low heat and add chile mixture to the pan. Add a 1-2 cups of water depending on how watery you want the chile.

Stir. Cover pan and let cook over low heat until meat cooks aprox. 30-40 minutes. Stir every 10 min to make sure the meat doesnt burn on the bottom. Serve in a tortilla as a burrito or serve it like my grandma does as a main dish with rice, pinto beans, and flour tortillas to accompany it.

I usually have it this way with a couple of mexican beers. Buen comida a todos.

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