Monday, March 26, 2012

A Gringa Makes Chiles Rellenos

I love chiles rellenos!! On the rare occasion when I can find poblano's in my grocery store I make them. It took me 4 or 5 times to get it just right and I must say my salsa mexicana is yummy, but my amigos will be the judge of that.
for the salsa:
1 4 oz can of tomato sauce
4 oz of water
1 chipolte in adobo diced
1/4 white onion diced
2 cloves of garlic smashed and peeled
1/4 tsp each of oregano and cumin
1 tablespoon olive oil

heat the oil in a frying pan add onion and garlic and cook about 5 min (be careful not to burn the garlic it will become bitter), add the rest of the ingredients and simmer about 1/2 hour.
for the poblano's:

Put the chile's on the burner of a gas stove, under the broiler or on a out door grill and char the skin until black all over, place in a plastic or paper bag and steam about 5 minutes being careful not to let them get to soft. Now peel the skin off and make a small slit in the side and remove the seeds. Stuff with a chunk of cheese big enough to fill the pocket I used fresh mozzarella tonight but you can really stuff it with any cheese you like. Close with a toothpick and make the frying batter.
for the batter I used:
3 eggs  separated
1/4 cup of flour
salt and pepper

first whip the egg whites to stiff peaks, then place the flour in a dish mix in the salt and pepper and dredge the stuffed poblano's. Next fold in the flour and eggs yolks into the whipped egg whites. In a frying pan heat about 1/2 inch of oil, coat the peppers with the egg white batter and fry lightly, drain and place into the salsa and simmer for about 5 minutes. Serve with mexican rice and refried beans for the perfect authentic Mexican dinner.

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