Traditional Chiles Rellenos

Submitted by Chef #992836

"This is the traditional chiles rellenos recipe handed to me by my Mexican grandmother."

 

• Ready In: 1hr
• Ingredients: 21
• Yields: 6 chilies
• Serves: 6

ingredients

• 6 poblano chiles (any large long green pepper-darker color means hotter)
• 250 g mexican manchego cheese or 250 g oaxaca cheese
• 500 g ground beef or 500 g pork
• 5 whole red fresh pimiento peppers
• 1⁄4 cup oil
• 1 cup finely chopped onion
• 1 tablespoon ground cinnamon
• salt
• 1 tablespoon freshly ground black peppercorns
• 2 cups finely chopped tomatoes (Peeled and deseeded)

• For the batter

• 4 eggs
• 1 cup flour
• 1⁄4 teaspoon salt
• 1 1⁄2 cups oil

• For the Sauce

• 2 cups double cream (Crema Mexicana)
• 1⁄2 cup finely chopped spring onion
• 1 teaspoon salt
• 1 teaspoon sugar
• pepper
• 2 finely chopped garlic cloves
• 1 tablespoon oil

directions

1. Take each pepper and place over gas stove (if you don't have gas stove you can use a griddle or non stick skillet) blacken on all sides until the entire chile is blackened.
2. Place all chiles in plastic bag to sweat, one by one as you blacken them.
3. Allow to sweat for approximately 10 to 15 minute.
4. Once the chiles have been allowed to sweat thoroughly begin peeling them. you can facilitate this by using rubber kitchen gloves (also prevents getting green fingers) carefully peel the blackened skin off taking care to not break the flesh.
5. After removal of skin, slice the pepper on one side from stem to tip without severing the stem.
6. Use your knife to de-vein and remove all seeds from inside of chile (if you really like it spicy you can leave them in).

7. For the meat:

8. Sauté the onion in the oil, then add the tomato and allow it to simmer approximately 15 minutes on low heat. add the meat stirring occasionally increase to medium heat.
9. Add the cinnamon, peppers and salt to the meat and allow to cook for 5 minute.
10. After 5 minutes, remove from heat.

11. Stuffing of chiles:

12. Gently spoon meat mixture along with 1/2 inch slices of cheese into peppers.
13. Carefully seal the peppers crosswise with toothpicks.

14. For the batter:

15. Separate egg whites from yolks (set yolks to side).
16. Beat the whites of egg until they form soft peaks so that when you turn the bowl upside down they are stiff. add the salt, the flour and beat in the yolks, one by one.
17. Coat each chile thoroughly in flour, then into the batter making sure they are completely covered.
18. Place in oil in pan till the batter becomes golden.

19. For the sauce:

20. Combine cream, salt, sugar, garlic, onions and pepper along with oil into blender and blend for 2 min until you reach a creamy consistency.
21. Place chiles into a glass baking dish cover with the sauce and grate a bit of cheese on top.
22. Put into oven for 15 minutes at 250.