Thread: Chiles Rellenos
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Old 12-15-2010, 03:59 PM   #1
RDNKJ
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Chiles Rellenos

Here is a recipe for Chile Rellenos from Los Barrios, an excellent Mexican restaurant in San Antonio.

Chiles Rellenos

Chiles rellenos means stuffed peppers. They can be stuffed with anything you like; some popular fillings are queso anejo (crumbly white Mexican cheese), chicken, and even cooked, diced vegetables. Some recipes add nuts and raisins to the meat filling.

1/4 cup olive oil
2 lbs. ground beef or chopped brisket
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 potato, peeled and diced
1 carrot, peeled and diced
8 roasted poblano chiles
5 eggs, separated. Yolks beaten.
Vegetable oil for frying
Flour for coating
Warm, mild tomato sauce

1. Heat olive oil in a large skillet over medium heat. Add the beef, season with the salt, pepper, garlic powder and cumin. Cook, stirring to break up any lumps until browned, 6-8 minutes. Add the potato and carrot and cook, stirring occasionally, until fork-tender, 8-10 minutes. Remove from heat.

2. After peeling the poblanos, make a slit down the side of each chile, and remove the seeds. Stuff the chiles with the meat mixture, dividing it evenly.

3. In a large bowl, beat egg whites until they form stiff peaks. Beat in the egg yolks.

4. Pour 1 inch of vegetable oil in larg deep skillet and heat until very hot. Spread the flour on a sheet of waxed paper. When the oil is hot, one at a time, roll the stuffed chiles in the flour to coat, then dip in the egg mixture, and add to the pan. Cook one at a time until lightly browned on the bottom, 30-60 seconds. Turn and cook until browned on the second side. Remove with a slotted spoon and drain briefly on paper towels.

5. Place chiles on a serving platter, and top with sauce.

Like I said in the other thread, I prefer hotter peppers than poblanos, and the sauce depends on the type of pepper and filling used.

Yummmmm!
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