*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sauces                           Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Long green chiles (Anaheims)
    6       tb           Unsalted butter
    1       lb           Firm, smoky ham, trimmed,
                         -cut into 1/4 cubes
      1/4   c            Unbleached A-P flour
    5       c            Milk, 2% ok
      1/2   ts           Salt
    8                    Freshly baked Masa Biscuits,
                         -(recipe), split
   In the open flame of a gas burner or under a
   pre-heated broiler, roast the long green chiles,
   turning them, until they are lightly but evenly
   charred. Steam the chiles in a paper bag, or in a
   bowl, covered with a plate, until cool.  Rub away the
   burned peel.  Stem and seed the chiles and coarsely
   chop them.  There should be about 3/4 cup.
   In a large skillet over medium-low heat, melt the
   butter.  Add the ham cubes and cook them, stirring
   constantly, until lightly browned, about 10 minutes.
   Sprinkle the flour over the ham cubes and cook,
   stirring constantly, for 5 minutes.  Slowly whisk the
   milk into the ham mixture. Stir in the green chiles
   and salt.  Raise the heat to medium and bring the milk
   mixture to a simmer.  Cook, stirring occasionally and
   scraping the bottom of the pan, until thickened into a
   medium gravy, about 7 minutes. Adjust the seasoning.
   Arrange the biscuits, split-sides up, on 8 plates.
   Spoon the gravy over and around the, using it all.
   Serve immediately.
   NOTE:  I tend to add a bit more “heat” by adding some
   fresh jalepeno, cut into very fine julienne as garnish
   to each person’s serving. Looks pretty, too.  This is
   also a good dish to make using smoked turkey (thigh)
   instead of ham.
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