CANNING HATCH GREEN CHILES RECIPES

Steps:

• Preheat your oven to 300 degrees.
• Start with the bacon weave.
• To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
• Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
• Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
• Once you finish the first half, repeat with the other half.
• Season the top of the bacon with a little salt and pepper.
• Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
• Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
• Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
• Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
• Serve and enjoy!

Steps:

• To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
• Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
• Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
• Meanwhile, to make the enchiladas, preheat the oven to 450° F.
• Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it’s okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
• To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
• After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
• Serve warm with pickled jalapeños on the side.