Roasting Chilies a la María Félix

Chilies and Mexican Cuisine are synonymous. For centuries chiles have been roasted over a flame to bring out their extraordinary flavor. You can use roasted chiles to make Chiles Rellenos, in salsas, tacos, soups, with caviar (well, why not?), you name it. Just roast a bunch of them and refrigerate. Why buy those bland little cans of chilies when you can roast chilies and the fraction of the price? And the flavor? I’m sure La Doña María Félix would approve.

Roasting chiles are easy. Just choose the method you prefer. Remember to leave the stems intact.

Step 1:

Stovetop Method #1 (Photo A): Take a metal tong and hold the chili over the flame until the skin is charred on all sides. This method is perfect if you are roasting on or two chilies.

Stovetop Method #2 (Photo B): Place some chilies on a pan and roast over high heat until all sides of the chilies are charred.

Broiler Method (Photo C): Preheat broiler to 500 degrees. Line cookie sheet with aluminum foil and place chilies. Place about 5 to 7 inches from heat or flame. Check every 5 minutes or so, rotating chilies until the outer skin is charred. Remove from broiler. This method is good if you are roasting a lot of chilies.

BBQ or Grill Method (not shown): Place chilies on the barbeque or grill. Rotate until all sides are charred. This is probably the most delicious method because it imparts a certain smokiness which is hard to beat.

Note: The object is to roast the chiles, not burn them through!

Step 2:

Place the roasted chilies in a plastic bag and seal. Then roll them up in a towel (Photo D). There they will cook in their own juices for at least 30 minutes until they are tender.

Step 3:

Holding each chili by the stem (Photo E), carefully use the back edge of a knife to scrape of the charred skin from the chili. Handle the chili very carefully, or your fingertips will burn. Or, use plastic gloves and carefully tear off the charred skin with your fingertips. If you want to reduce the heat factor, remove the seed and inner veins.

I love to eat my roasted chilie straight with my meal, or topped with a bit of queso fresco (a semi-soft, part-skim Mexican cheese found in the cheese section of your grocery store).