One exciting culinary event in Texas each year is the arrival of hatch chiles from the neighboring state of New Mexico. Only available for a few weeks every August, these regional specialties have an awesome flavor and range from mild to spicy, about the same heat as a jalapeno, but with a less acidic and biting flavor. TO celebrate, they are baked in corn bread, diced into marinades, and in this recipe, sauteed with onion and bell pepper to make a fajita filling for a soft taco! (For the rest of the year, or those living outside the southwest region, poblanos can substitute).
1 medium hatch chile
1 hot hatch chile
bell pepper
onion
garlic
salt and pepper
chili powder
cumin
paprika
beer or tequila
flour or corn tortillas
shredded cheddar cheese
cilantro
black beans and corn
sour cream (optional)
Slice the vegetables into thin strips. In a wide pan, saute, and season with the spices. Add in some beer (any kind will do, we used negro modelo). Continue to stir, being careful to not let the onions burn.
Heat the tortillas and top the tacos with the fajita vegetables, black beans, corn, cilantro, cheese, and sour cream.
On the side, I like to make spanish rice and an avocado salad:
Ripe avocado
1-2 small tomatoes
lime
cumin
salt and pepper
olive oil
Cut up the avocado and tomatoes. Squeeze on lime, and season with cumin, salt and pepper to taste. Top with a small amount of the olive oil, stir, and serve!
For the salad:
