Chile Relleno Recipe from a friend

Chile Relleno Recipe from a friend

I have lately taken an interest in learning how to make some popular Mexican dishes. I love all of the unique flavors of Mexico. I realized that the colors of the Mexican flag are always included in almost every dish. Red (tomato) white (onion) and green (jalapeño).

Chile rellenos in this instance the green is the Poblano pepper.

Ingredients

The pepper to stuff;
6 Poblano peppers
Plastic bag (I will explain later)
Toothpicks

The stuffing;
Block of Chihuahua cheese cut into poblano sized chunks.

The batter for frying:
2 egg whites
1/2 cup of white flour

The salsa;
4 small tomatoes
1/2 small onion
1 garlic clove
2 Dried guajillo peppers
Colander
Blender

Salt

While the ingredients of this recipe are quite simple. The process is very labor intensive.
Start by “cooking” the Poblano peppers on the stove top. Place the peppers directly on the flame or the burner so that the skin becomes toasted. Rotate the peppers as you do this to thoroughly toast the outside skin which will be later removed. Once all of the peppers are a toasty blackened color you must then place them while they are hot into a plastic bag so that they continue to “cook” and retain the moisture. Close the plastic bag and allow the steam to fill the bag and continue cooking the peppers. Leave them in this bag while you prepare the salsa. (15 minutes).

Boil a medium sized pot of water and place the tomatoes in it. Allow the water to boil and cook/soften the tomatoes until you see the skins start to split. While boiling the tomatoes toast the guajillo peppers on a frying pan at a medium to high heat (you do not need any oil). Toast each side of the pepper until it just starts to brown and remove. This should only take about 2-3 minutes total. Once the skin starts to split you must remove the tomatoes and place them into a blender. Dice the 1/2 onion and place into the blender. Place the guajillo pepper and garlic clove in the blender. Blend all of the ingredients and add the tomato boiling water if needed for desired consistency.

Finally you must remove the skins of the Poblano peppers and prepare the batter and oil for frying.

Add enough oil for a 1/2 inch deep layer in a sauce pain and heat up to a frying temperature.

Whip the two egg whites and add a pinch of flower.

Fill the Poblano peppers with cheese and close shut with the toothpick.

Dip the stuffed peppers into the batter and then coat them in a layer of white flower before frying.

Dry the Chile Rellenos on a paper towel. Strain the salsa through a colander.
Finally serve with fresh corn tortillas and enjoy your homemade traditional Mexican dish!

Buen Provecho!