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Masa Biscuits With Ham And Green Chile Gravy

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CATEGORY CUISINE TAG YIELD
Dairy Mexican Ham, Mexican, Sauces 8 Servings

INGREDIENTS

5 Long green chiles, Anaheims
6 T 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 t Salt
8 Freshly baked Masa Biscuits
recipe split

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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