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Just in time for Hatch Chile season, these Hatch Chile Tacos are the perfect way to enjoy roasted hatch chiles!
This post is sponsored by Reasors; however, all thoughts and opinions are my own.
It’s almost here, Hatch Chile Season! Reasor’s is celebrating the season with Hatch Fest!
That means you can stop in the store when the hatch chiles arrive and pick up your own batch of hatch chiles or even have them roasted right in the store too.
What are Hatch Chiles?
Hatch Chiles are grown right in Hatch Valley in New Mexico. They are only available at a certain time of the year; however, they can be roasted and frozen until you are ready to use them.
Hatch Chiles have a nice sweet and spicy flavor, making them extremely versatile for a variety of meals.
When is Hatch Chile season?
Hatch Chiles are typically available from the beginning of August into September.
Reasor’s Hatch Fest will start at the beginning of August when the chiles arrive fresh from New Mexico!
There will be hatch chile products throughout the entire store to celebrate Hatch Fest!
How do you roast Hatch Chiles?
Roasting Hatch chiles can be very simple, but a little bit time-consuming. Reasor’s can roast them for you right in the store or you may choose to roast them at home.
Hatch Chiles can be roasted over an open flame on a grill or in the oven. This video from Reasor’s will show you exactly how.
If you plan to roast them in the oven, all you do is line a baking sheet with foil and spray it with nonstick cooking spray.
Place the chiles on the baking sheet and bake for 15-20 minutes at 425 degrees on each side.
Immediately after the chiles have roasted, transfer them to a sealable bag to steam for about 20 minutes.
Once they are done steaming, WEAR GLOVES and peel and de-seed the peppers. Once this is done, they can be used immediately or frozen to use later.
I highly recommend wearing gloves, because the degree of heat will vary with hatch chiles and once they get on your hands, if you touch your eyes or part of your face…you will definitely know quickly!
How do you make Hatch Chile Taco Meat?
I decided to adapt my Enchilada Casserole to create this Hatch Chile Taco Meat. They key here is the hatch chiles of course!
Instead of using tortillas to make an enchilada casserole, I did a layer of peeled hatch chiles, topped with the meat, and another layer of hatch chiles, meat, and cheese.
Once all the layers were prepared, I baked it in the oven for about 10 minutes until the cheese melted.
Once the meat filling is all nice and prepared, simply top your favorite tortillas with the Hatch Chile Taco Meat and serve.
A little tip for these tortillas, white corn tortillas slightly warmed up in a skillet is just pure perfection with this Hatch Chile Taco Meat. I have really become obsessed with warming up white corn tortillas with a variety of meals, they are just so delicious.
We also like to have Salsa, Sour Cream, Cilantro, and Tomatoes on hand to stuff our tacos with too. It’s a great meal for dinner served with a side of rice and corn or served as is. I typically fill up on the Hatch Chile Tacos, so all the extras are just unnecessary.
Remember that HATCH FEST is going to go on all month long at Reasor’s and the ENTIRE STORE is celebrating, that means you will find fabulous products like Hatch Chile Burgers and Hatch Chile Cornbread too. I’m already dreaming of that cornbread paired with some chili or beans.
If you plan to purchase some to freeze throughout the year, that would make for a fabulous meal this fall with your favorite chili.
Are you ready to celebrate? Be sure to stop into your local Reasor’s to pick up your fresh Hatch Chiles straight from Hatch Valley, New Mexico this August!
- 1 lb Ground Beef
- 1/2 Cup White Onion Chopped
- 1 Cup Beef Broth
- 1 8 oz Can of Tomato Sauce No Salt Added
- 1 Package Taco Seasoning
- 1 1/2 Tbsp All-Purpose Flour or Gluten Free All Purpose Flour
- 8 Roasted & De-Seeded Hatch Chiles
- 1/2 Cup Shredded Mexican Cheese
- Taco Sized White Corn Tortillas
- Chopped Cilantro
- Diced Tomato
- Sour Cream
- Begin by preheating the oven to 400 degrees. Be sure the hatch chiles are roasted, or follow the steps in the post to roast the hatch chiles.
- In a medium-sized skillet, brown the ground beef and drain.
- Place the ground beef back in the skillet, add in the onion, broth, tomato sauce, and taco seasoning.
- Stir and simmer for 10 minutes.
- Whisk in the flour and let thicken for 1-2 minutes.
- In a cast-iron skillet, add an even layer of roasted hatch chiles.
- Spread 1/2 the meat mixture on top.
- Add the remaining chiles.
- Top with the remaining meat mixture.
- Add cheese on top.
- Bake for 10 minutes or until the cheese melts.
- While the dish is baking, warm up the tortilla if preferred for serving.
- Carefully remove the dish from the oven.
- Fill the tortillas with hatch chile taco meat and serve.
Before beginning this recipe be sure to roast the chiles and peel them. Remember to wear gloves when handling the chiles.
The servings size will vary based on the size of tortillas used.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 201 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 233mg Carbohydrates: 15g Fiber: 1g Sugar: 2g Protein: 14g