I can't imagined why Chef #600020 wants to pan this recipe on his/her blog. It was great -- easy. Experience in cooking may help with some confidence, but I have never made anything using this type of batter. I cut it back to only make two peppers and used a 6 cast iron pan with about 1/2" of oil. I found just the right cheese, a Latin semi-soft cheese. I give this recipe 5 stars because it was delicious, simple, and taught me a new technique. I will share my experience on my blog, www.aroundcrownsville.com.
I was very disappointed in this recipe. I find it difficult to use recipes that don't give details such as how hot to turn the temperature to or how long steps might take. So I made my best guess based on other recipes I looked at, and still this recipe was a disaster. The sauce lacked flavor, even after I added salt, pepper and cumin. The stuffed chilies weren't very interesting and didn't hold up especially well when handled. Yuck, was just a really terrible dinner. I'll be posting about my experience with this recipe on my blog www.adventuroustastes.blogspot.com.
Very good rellenos the only reason why it is not a 5 star is the sauce was too sweet. I will make it again but will omit the tablespoon of sugar and I think it would be better with fresh cilantro rather than dried oregano. Since I live on a wheat free gluten free diet I used Betty Hagman's flour mix and couldn't tell the difference between it and regular flour.
Delicious and not too difficult.
~Wow!!! I travelled to Oaxaca and the North of Mexico and I thought I would never be able to recreate such magnificent recipes, but your mom's chiles relienos are as authentic as they get. Thank you so much for this delicious recipe! My family loved it.