How to Make Chiles Rellenos Recipe and Video at MexGrocer.com
6 Fresh Ancho Peppers, or - 27 oz can Poblano Peppers1/2 pound Oaxaca cheese, thinly sliced1/4 cup Flour6 Raw eggs (separated)2 cups salsa verde2 cups Homestyle Mexican Salsa1 cup Corn oilSalt or Mexican Seasoning
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small t across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
HOW TO MAKE CHILES RELLENOS VIDEO BY Jauja Cocina Mexicana
Blistering the Chiles Poblanos or Ancho Pepper
Blistering fresh chiles poblanos is one of the tricks of the Mexican cuisine trade that has to be mastered before you can make Killer Chile Rellenos.
However, because it isn't always easy to find fresh chiles in lots of places, and because the blistering takes time (and a little practice!), we're offering you an alternate route to Killer Chile Rellenos. It's one that doesn't sacrifice taste. You'll still get rave reviews from everyone who eats your Rellenos, whichever way you make them. The only truly noticeable difference (unless you or someone you're cooking for is a serious gourmet) is that the Easy Way is much quicker and easier! And-you can buy the canned chiles poblanos at MexGrocer.com.
KILLER CHILE RELLENOS-THE EASY WAY
1. Drain the liquid from the can and place the chiles on paper towels to drain. Pat dry.
2. Begin with Item #8 on the recipe above and save yourself some work! That's all there is to it! We can't even begin to tell you how good these are! The recipe serves three as a main course and six as a side dish.
Chiles en Nogada - Stuffed Chiles in Waltnut Sauce Recipe
Try to make the most famous of all Chiles Rellenos: Chiles en Nogada - Stuffed Poblano Peppers in Waltnut Sauce. See recipe by Patricia Quintana.
Recipe Ingredients for Stuffing
1/2 cup butter
1 cup olive oil
12 cloves garlic, peeled, plus 10 cloves garlic minced
2 large white onions, grated
1 lb ground pork
1 lb ground veal
1 lb ground beef
1 lb ground ham
1 cup raisins or currants
2 1/2 cups prunes, pitted and finely chopped
1 1/2 cups candied citron, finely chopped
1 cup dried apricots, finely chopped
6 large pears, finely chopped
6 peaches, finely chopped
4 apples, finely chopped
2 cups pineapple, finely chopped
1 plantain, finely chopped
6 large tomatoes finely chopped
1 tbs ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
10 bay leaves
6 sprigs thyme
6 sprigs marjoram
1 1/2 tbs freshly ground pepper
1 cup dry sherry
1 cup dry white wine
Salt to taste
Recipe Ingredients for the Chiles
32 medium chiles poblanos (green fresh ancho peppers), roasted, seeded, deveined and soaked in salted water and vinegar for 6 hrs.
2 cups flour
Recipe Ingredients for the Batter
20 eggs, separated
2 tbs salt
6 tbsp flour
3 tbs vegetable oil
Recipe Ingredients for the Sauce
4 cups walnuts
1 1/2 cups skinned almonds
14 oz cream cheese
7 oz goat cheese
3 oz fresh cheese, such as feta
1 slice bread trimmed and soaked in milk
2 cups heavy cream or 1 cup heavy cream mixed with 1 cup half and half
1 cup milk
1 tbs grated white onion
2 tbs ground cinnamon
1/2 cup dry sherry
Salt to taste
Recipe Ingredients for the Garnish
Seeds from 6 pomegranates
1 bunch of parsley, chopped
Prepare the stuffing: Heat butter and oil in a saucepan. Brown 12 garlic cloves and discard. Brown minced garlic with onion. Add ground meats and saute until no longer red. Stir in raisins, prunes, citron, apricots, pears, peaches, apples, pineapple, plantain and tomatoes. cook until mixture begins to thicken, about 30 minutes.
Add cinnamon, cloves, nutmeg, bay leaves, thyme, marjoram, pepper, sherry and white wine. SALT to taste. Simmer, stirring constantly, until the mixture thickens, abut 1 1/4 hours. Cool
Fill prepared chiles with cooled stuffing. Put flour on a piece of waxed paper. Roll chiles in flour and place on a tray. Cover and refrigerate.
Prepare the batter: Make batter in 3 batches, as needed or it will not remain fluffy. Beat 1/3 of egg whites with a little salt until stiff. Lightly beat 1/3 of egg yolks and 2 tbs flour to whites, folding in carefully.
Meanwhile, heat oil in a deep frying pan. Dip flour coated chiles in batter, one at a time and fry over medium heat. Do not crowed pan. Remove and drain on paper towels.
Prepare the sauce: boil walnuts in water to cover for 5 minutes. Remove from water. Peel skins. Boil almonds in water to cover for 25 minutes and soak in cold water. Peel skins. Grind walnuts and almonds in a blender or food processor, adding cream cheese, goat cheese, feta cheese, bread, cream, milk onion, sugar, cinnamon, sherry and salt. the mixture will be very thick. Refrigerate.
If you are using packaged nuts, wash walnuts and almonds and follow the procedure for fresh nuts.
To serve: Place cold fried chiles on a platter. Ladle walnut sauce on top. Sprinkle with pomegranate seeds and garnish with parsley. (Chiles Rellenos en Nogada)
Serves 16 persons
¡Buen Provecho! as they say Mexico.... Enjoy!
This is how I do it: I turn my largest burner on high and I have a ceramic top stove but it would work on a coil burner also. I lay the peppers on the burner; directly on the burner. Using metal tongs, I just keep flipping them until they are evenly bubbled and blackened all over. I pick them up with my tong and shove them directly under cold running water. Then I rub them with my fingers. The cold water cools them off instantly and all the charge sloughs off easily and all you have left is nicely roasted peppers all ready to use.
I have made these about 6 times now and this is a keeper. I'm actually making them again now.
Just wish I could learn how to make the Gordita's from the Little Diner and the Green Chili Chicken Enchilada's from Chope's!