Prep 1 hr
Cook 35 mins
This recipe is by Rick Bayless and are the best chiles rellenos on the planet.
- 2 medium white onions, diced
- 3 tablespoons lard
- 2 (28 ounce) cans tomatoes with juice, undrained and pureed
- 1⁄2 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 cups chicken stock
- 8 poblano peppers, peeled, seeded and slit
- 1 lb monterey jack cheese
- vegetable oil (for frying)
- 48 inches skewers
- 6 large eggs, separated (cold)
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- flour (for dredging)
- cilantro (to garnish)
- Brown onions in lard.
- Add tomatoes, cinnamon and pepper.
- Cook briskly until sauce becomes the consistency of a thick tomato sauce.
- Add stock, simmer partially covered for 45 minutes.
- Stuff chiles with cheese and hold together with skewers.
- Batter: Beat whites to stiff peaks with 1/2 tsp salt.
- Beat in yolks 2 at a time until well incorporated.
- Beat in flour.
- Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
- Baste tops with hot oil.
- When they are golden on bottom, turn over and cook other side.
- Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
- To serve, place a pool of sauce in a bowl and top with a chile.
- Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
- The oil can then be used to cook the chiles.
This is absolutely the best recipe for chile rellanos. I use dark green anchos and roast them over coals to remove the skins. The tomato broth with cinnamon gives them the most delicate flavor. This is the way rellenos should be made!
Very nice! The batter is standard - it's what my mom taught me so many years ago! But the sauce was somewhat different - the cinnamon gave it an amazing taste. The house smelled so GOOD while it was simmering! We actually thought there might be too much cinnamon in there, but once you get it on the chile relleno it really mellows out. We did add a couple of teaspoons of sugar though, maybe our tomatoes were a bit acidic. My advice to anyone making chiles rellenos, any recipe, is to do the chiles from scratch. There's nothing like the taste of a freshly roasted chile.
Great rellenos. I fried the chilies but think next time I will use the broiler. It has a lot of steps but not difficult. Loved the sauce and love the batter. I added some chorizo along with the cheese which made it good and spicy. I cut the recipe for two but got three rellenos and had batter left to do one more if I had done 4 of the passilla chilies.