Recipe by The Spice Guru
My recipe for chile rellenos.
Top Review by MaryMeow
I made the chile rellenos as directed and the end result was fantastic! This is a great recipe, and very easy to make. I did not make the sauce, I served my chile rellenos with pico de gallo salsa instead. This was better than a lot of the chile rellenos I have had at Mexican restaurants. Thank you for the recipe, I will definitely be making these again! -Meow UPDATE 5/19/09: I made this again, and prepared the fresh tomato sauce that is included in the recipe. I left out the cinnamon and cloves (personal preference). I did not use the brine, and it came out perfect. It was delicious, my Mom even liked it, and she is a tough sell. Thank you so much, I can't wait to make this for my best friend who is Mexican...I am sure she will love it!!
- 1⁄3 cup corn oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1⁄3 cup flour
- 1 1⁄2 cups fresh ripe roma tomatoes, pureed
- 1 seeded fresh jalapeno pepper, pureed
- 5 cups water (not broth!)
- 2 teaspoons salt
- 1 1⁄2 teaspoons Mexican oregano, crushed
- 1⁄4 teaspoon finely ground black pepper
- 1 large bay laurel leaf
- 1 pinch ground cinnamon (optional ingredient)
- 1 pinch ground cloves (optional ingredient)
- 6 large fresh anaheim chilies or 6 large anaheim canned chilies or 6 fresh pasilla chiles or 6 fresh poblano chiles
- 4 cups water
- 4 teaspoons salt
- 1⁄3 cup white vinegar
- 6 ounces mild cheddar cheese (this is my personal preference) or 6 ounces monterey jack cheese
- 6 separated eggs
- 1⁄2 cup flour (plus one tablespoon for egg yolk mixture)
- 3⁄4 teaspoon salt
- 2 cups canola oil, for frying
- sour cream
- fresh cilantro
Directions See How It's Made
- PREPARE the SAUCE: HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. ADD 1/3 cup flour to the saute mixture, until flour is lightly browned (the color of brown mustard); SPREAD the mixture evenly as it cooks. PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pureed. SCRAPE the sauteed onion and garlic mixture from saucepan using a flexible spatula into the bowl of the food processor with the tomatoes and jalapeno, submerging the onion and garlic roux into the puree. PROCESS mixture until all ingredients until finely pureed. POUR pureed mixture into the same medium saucepan. STIR into the sauce mixture 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 large bay laurel leaf (and 1 pinch ground cinnamon and 1 pinch ground cloves if desired). BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, or until desired consistency is reached, whisking occasionally. COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
- ROAST fresh peppers if not using canned; KEEP stems intact; PLACE under broiler and broil on each side until evenly blistered slightly blackened; IMMEDIATELY place peppers into a large plastic ziplock bag and allow to steam for a few minutes; REMOVE skins from each pepper (they should slide off easily now); CUT a slit lengthwise down the middle or side of each (just big enough to slide in a stick of cheese or a mound of shredded cheese); CUP each pepper with one hand and pour gently running water into slit to flush out seeds.
- SOAK fresh or canned chiles in brine for a few minutes; CUT cheese into 6 long thin sticks (OR) shred cheese then thinly mound and mold 6 portions; REMOVE chiles from brine and blot with paper towels.
- STUFF each chile with one cheese portion then slip into pepper slit (if a chile tears don't worry, flour and egg batter will seal it well enough).
- POUR oil into an electric wok or an electric skillet (or enough oil into deep fryer); SET heat control to 265°F.
- MEASURE flour into a sifter or fine mesh collander; DUST each of the chiles well with flour on all sides and set aside (for torn chiles, apply extra flour at the seam then overlap slightly).
- BEAT egg whites in a medium bowl with one pinch salt, using an electric mixer until stiff peaks form; BEAT egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt; ADD yolk mixture all at once to egg whites; FOLD together lightly but thoroughly while keeping the egg mixture fluffy.
- COAT one chile evenly with egg mixture, using rubber spatula if necessary to "frost" chile; HOLD chile by the stem; PLACE place carefully onto the hot oil; REPEAT with the remaining chiles, frying no more than 2 or 3 at a time.
- FRY until golden on all sides, turning once with spatula until done, about 5 minutes total; DRAIN between paper towels (if necessary, rellenos may be individually reheated in a microwave (100% power) for 15-20 seconds).
- SERVE over a pool of warm SAUCE, or top with your favorite pico de gallo or salsa and a dollop of sour cream, and cilantro sprig to garnish; SNAP your fingers and shout,"OLE"!