CHILES RELLENOS

 CHILES RELLENOS

RANCHERO SAUCE:

·         1 jalapeño

·         2 sweet mini peppers

·         1 tablespoon olive oil

·         1 cup chopped white onion

·         1/2 celery stalk, chopped

·         3 small tomatoes, chopped

·         1 clove garlic, minced

·         1 tablespoon all-purpose flour

·         1 1/2 cups water

·         salt to taste

·         freshly ground black pepper to taste

·         1 teaspoon chicken bouillon, granules

CHILES RELLENOS:

·         12 large Anaheim, Hatch, or poblano chiles, roasted and peeled (see note)

·         4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese (or Mexican blend)

·         1 cup all-purpose flour

·         2 1/2 teaspoons salt, divided

·         1 teaspoon ground black pepper, divided

·         4 eggs, separated

·         1/8 teaspoon cream of tartar

·         2 cups canola oil for frying

INSTRUCTIONS 

RANCHERO SAUCE:

1.       Boil jalapeño, chiles güeros or peppers until soft. Remove stems and seeds and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes. Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes. Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes. (Can make first and simmer on stove while rellenos fry).

CHILES RELLENOS:

1.                   After roasting and peeling the chiles (Line cookie sheet with foil, preheat oven to broil setting, lay peppers in single layer on sheet and pierce with knife. Let roast until skin is nearly black (turn with tongs as each side blackens). Place in plastic bag (open) and cover with damp washcloth and let sweat for about 5-10 min. Peel off skins and, if possible, remove seeds while not tearing open the chile).

2.                   Carefully slit the bottom half of the chiles. Fill each chile with some cheese and set aside.

3.       On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour.

4.       Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 1 teaspoon salt, and 1⁄4 teaspoon pepper on high speed until soft peaks form.

5.       Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.

6.       Fill a large heavy-bottomed saucepan about a third of the way up with canola or peanut oil and heat on medium-high heat.

7.       Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.

8.       Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

NOTES

·         Make ahead tip: After you have roasted, peeled and stuffed the chiles, refrigerate them overnight. When you're ready to eat, proceed with dipping them in flour, battering them and frying them. 

 

https://muybuenocookbook.com/chiles-rellenos-video/