This is our favorite recipe for grilling, over an open wood fire Argentine style, at the polo fields.  It’s super easy and everyone raves about them.  My wife is from New Mexico.  In New Mexico, it’s hard to find a meal that doesn’t feature tortillas and green chiles. So it’s only natural that they wrap their hot dogs and brats in tortillas, with green chile and mayonnaise rolled in the mix. It cuts back on the carbs and calories and is surprisingly delicious!

  1. Green Chiles from HatchGrill a bunch of beer bratwurst. Add one beer to the chef while cooking for each 5 minutes of cooking time.  Cook brats on a medium-hot grill, turning, until done, usually about 3-4 minutes per side.  For an extra-awesome twist, wrap the brat in bacon before cooking.  Put those brats that are done in a pan on the side of the grill, holding them there on a lower temperature until ready for serving.
  2. Take a flour tortilla and cover with a thin layer of mayonnaise. Add another beer to the chef.
  3. Dice freshly chopped New Mexico Hatch green chiles and place 1-2 T. of chiles in center of tortilla.
  4. Add a brat to your greased and green chiled tortilla, and wrap it up like a burrito.
  5. Serve with potato chips. and enjoy with your favorite beer.

p.s. If you live in Denver, the best homemade flour tortillas can be purchased at:

Tortilleria Cuauhtemoc

1550 S Federal Blvd, Ste P

Denver, CO 80219

(303) 934-2690