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Food.com: Ole authentic chiles rellenos

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DIRECTIONS

  1. SET UP THE SAUCE: CHOP 1 medium onion and 4 garlic cloves in a food processor; HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; SAUTE the onion and garlic combination in corn oil until it turns brown and transparent, nearly caramelizing. When the flour is lightly browned, similar to the colour of brown mustard, add 1/3 cup of flour to the sauté mixture and SPREAD the mixture evenly while it cooks. Add enough fresh, ripe Roma tomatoes (about 1 1/2 cups) and one fresh jalapeño pepper (seed removed) to a big bowl of a food processor; PROCESS both until pureed. Using a flexible spatula, SCRAPE the sautéed onion and garlic mixture from the saucepan into the food processor bowl along with the tomatoes and jalapeño, blending the puree and incorporating the onion and garlic roux. The mixture should be processed until all ingredients are finely pureed. Transfer the pureed mixture to a medium saucepan. Stir into the sauce concoction. Five cups water, two tsp salt, and one and a half tsp finely ground Mexican oregano (crush with fingers) One large bay leaf, 1/4 teaspoon of finely powdered black pepper, and, if preferred, a pinch each of ground cloves and cinnamon. Raise the mixture to a boil while whisking; then, reduce the heat to medium and cook, whisking regularly, until the desired consistency is obtained, about 45 minutes. Keep sauce heated over low heat, whisking as needed to re-create consistency until serving, or reheat and stir before serving. Cover slightly to let steam escape.
  2. If not using canned peppers, ROAST fresh peppers. Maintaining stem integrity, place under the broiler and broil until thoroughly blistered and slightly charred on both sides. Peppers should be put into a large plastic zipper bag and steam-cooked for a few minutes right away. REMOVE the pepper skins, which should now come off with ease; CUT a lengthwise slit through the centre or side of each, large enough to accommodate a mountain of shredded cheese or a cheese stick; To remove the seeds, CUP each pepper in one hand and slowly run water into the slit.
  3. Fresh or canned authentic chiles relllenos should be soaked in brine for a few minutes. Cheese should be cut into six long, thin sticks or shredded, then thinly piled and moulded into six sections. Chiles should be removed from the brine and blotted with paper towels.
  4. Fill each chile with a single piece of cheese, then insert it into the pepper slit (don’t worry if a chile tears; the flour and egg batter will seal it sufficiently).
  5. ADD enough oil to deep frying or wok, or pour oil into one; adjust the heat control to 265°F.
  6. MEASURE flour into a fine mesh colander or sifter; DUST each chile well on all sides with flour and place aside (if chiles are broken, add extra flour at the seam and then overlap slightly).
  7. BEAT egg yolks in a separate basin with one tablespoon flour and 3/4 teaspoon salt; BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer, until stiff peaks form; ADD egg whites to yolk mixture all at once; FOLD together, retaining the egg mixture’s fluff, gently but fully.
  8. HOLD chile by the stem; COAT chile evenly with egg mixture; PLACE gently onto hot oil; REPEAT with remaining chiles, frying no more than 2 or 3 at a time; USE rubber spatula if necessary to “frost” chilli.
  9. Fry for approximately 5 minutes, flipping once with a spatula until golden on all sides; DRAIN between paper towels (rellenos can be individually reheated in a microwave for 15-20 seconds at 100% power if needed).
  10. Serve over a pool of heated SAUCE or top with a dollop of sour cream, your preferred salsa or pico de gallo, and a sprig of cilantro for garnish. Raise your hands and yell “OLE”!

COMPOSITION

SUCTION

One-third cup of corn oil

1 medium-sized chopped onion

Four sliced garlic cloves

1/3 cup of flour

1 and a half cups pureed fresh, ripe Roma tomatoes

One raw jalapeño pepper with pureed seeds

Five cups of water, not broth

Two tablespoons of salt

One and a half teaspoons of crushed Mexican oregano

One-fourth teaspoon of freshly ground black pepper

One huge leaf of bay laurel

One pinch of ground cinnamon, an optional component

One pinch of ground cloves, an optional component

CHILES

Six poblano or six pasilla peppers that are fresh

BRINE

Four cups of water

Four tablespoons of salt

One-third cup of white vinegar

Cheese

Six ounces of Monterey jack cheese or, to suit my tastes, six ounces of mild cheddar cheese

BATTER

Six distinct eggs

1/2 cup flour (plus 1 tablespoon for the combination of egg yolks)

1/4 teaspoon of salt

For frying, use two cups of canola oil.

GARNISH

Sour cream

fresh cilantro

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