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Anaheim chiles

Explore 6 recipes, 1 video, and more

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Tri-Tip Steaks with Chimichurri and Garlic Aioli

Ingredients
  • 3 tri-tip sirloin steaks (each about 1 1/2 to 2 pounds and 1 1/2 inches thick)
  • 2 cups strongly brewed coffee
  • 1 cup bourbon
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup light-brown sugar
  • 2 medium onions, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 6 fresh bay leaves, plus more for garnish
  • 2 fresh banana peppers or Anaheim chiles, cut into 1/4-inch rings (optional), plus more for garnish
  • 2 dried chile peppers, crumbled, or substitute 1/2 teaspoon crushed red-pepper flakes
  • 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
  • 2 tablespoons coarse salt, plus more to taste
  • Freshly ground pepper, to taste
  • Chimichurri, for serving
  • Yellow bell pepper (optional), for garnish
  • Garlic Aioli, for serving
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Chile Verde

Ingredients
  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • Coarse salt and freshly ground pepper
  • About 1/3 cup vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 5 cups homemade or low-sodium canned chicken stock
  • 4 Anaheim chiles, stemmed and halved crosswise and lengthwise
  • 2 pounds tomatillos, husked, rinsed, and cut into quarters
  • 2 jalapeno chiles, coarsely chopped
  • Coarsely chopped cilantro leaves, for serving
  • Flour tortillas, for serving
  • Sour cream, for serving
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Huevos Rancheros

Ingredients
  • 2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
  • 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
  • 2 tablespoons canola oil
  • 3 cloves garlic, skin on
  • 1 jalapeno chile
  • 2 canned chipotle peppers in adobo sauce
  • 5 whole canned tomatoes, without juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 8 large eggs
  • 8 corn tortillas (6 inches each), warmed
  • Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
  • Cilantro, coarsely chopped, for serving
  • Sour cream, for serving
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