Hatch Green Chile Fry Bread

Zia Hatch Green Chile Fry Bread

 

This tribute to the delicious Native American comfort food is highly versatile and is sure to solve a need somewhere in any one of your meals. 

 

Ingredients: 

- 3 1/2 cups All Purpose Flour (plus more as needed for mixing)

- 1 cup Finely Ground Cornmeal

- 1 cup raw Sugar

- 1 tsp Salt 

 - 2 envelopes Instant Dry Yeast (1/2oz total)

- 1/2 - full jar Zia Hatch Green Chile (strained)

- Unrefined coconut oil for frying

 

Directions: 

1. Bring 2 cups of water to boil on medium-high heat. Once boiling, add cornmeal and whisk slowly until incorporated. Once smooth, reduce heat to medium and whisk continuously, preventing as many lumps as possible, for 5-6 minutes, until thick. Remove from heat and let cool to room temperature. 

2. In a large bowl, mix together cooled cornmeal, yeast, sugar, salt, and 1 or 2 tbsp of water depending on how much the mixture needs to be moistened. Add flour and Zia Hatch Green Chile, and mix together, getting rid of as many more lumps as you can (we used a metal whisk in combination with a potato masher for this part). Add flour as needed to help knead if you use your hands. Once combined, cover with a damp cloth or towel and allow to rise for around 3 hours. 

Note this dough mixture will be quite sticky.

3. Once dough has risen, heat some unrefined coconut oil in a cast iron or high heat safe skillet over medium-high heat. Once oil is hot, form dough into golf ball sized portions (we used two spoons to do this, scooping from the dough with one spoon and using the other to help form it), and fry in the oil. 

4. Fry each bread for about 3 minutes on each side until golden brown. Transfer to a paper towel lined plate or bowl to drain. Serve warm for best results, and enjoy! 

 

Hatch Green Chile Fry Bread

 

Want more delicious Hatch Chile Recipes? View more here!

1 comment

Jeri

Looking forward to seeing more recipes, thanks and Merry Christmas

Leave a comment

Please note, comments must be approved before they are published