Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Long green chiles (Anaheims)
6 tb Unsalted butter
1 lb Firm, smoky ham, trimmed,
-cut into 1/4" cubes
1/4 c Unbleached A-P flour
5 c Milk, 2% ok
1/2 ts Salt
8 Freshly baked Masa Biscuits,
-(recipe), split
In the open flame of a gas burner or under a
pre-heated broiler, roast the long green chiles,
turning them, until they are lightly but evenly
charred. Steam the chiles in a paper bag, or in a
bowl, covered with a plate, until cool. Rub away the
burned peel. Stem and seed the chiles and coarsely
chop them. There should be about 3/4 cup.
In a large skillet over medium-low heat, melt the
butter. Add the ham cubes and cook them, stirring
constantly, until lightly browned, about 10 minutes.
Sprinkle the flour over the ham cubes and cook,
stirring constantly, for 5 minutes. Slowly whisk the
milk into the ham mixture. Stir in the green chiles
and salt. Raise the heat to medium and bring the milk
mixture to a simmer. Cook, stirring occasionally and
scraping the bottom of the pan, until thickened into a
medium gravy, about 7 minutes. Adjust the seasoning.
Arrange the biscuits, split-sides up, on 8 plates.
Spoon the gravy over and around the, using it all.
Serve immediately.
NOTE: I tend to add a bit more "heat" by adding some
fresh jalepeno, cut into very fine julienne as garnish
to each person's serving. Looks pretty, too. This is
also a good dish to make using smoked turkey (thigh)
instead of ham.
