Posted on

Chile Relleno Recipe

chile-relleno-mexican-food

What is a Chile Relleno? 

Chile Relleno is a dish of Mexican cuisine that originated in the city of Puebla.  It consists of a stuffed, roasted, fresh poblano pepper, sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili peppper. In its earliest incarnations, it was described as a “green chile pepper stuffed with minced meat and coated with eggs.  In current cuisine, it is typically stuffed with melted cheese, such asqueso Chihuahua or queso Oaxaca or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an eggbatter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary.

Ingredients for 6 servings

  • 6 poblano chile peppers
  • 5 plum tomatoes, cored and coarsely chopped
  • 1/2 small white onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups shredded monterey jack cheese
  • 1 tablespoon dried oregano, preferably Mexican
  • 3 large egg whites plus 1 egg yolk, at room temperature
  • Vegetable oil, for frying
  • All-purpose flour, for dredging

Directions 

  1. Char the chiles.
  2. Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs, until blackened all over. You can also char the chiles under the broiler.
  3. Let them soften.
  4. Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  5. Remove the skin.
  6. Gently rub the chiles with paper towels to remove as much skin as possible. If a few flecks remain-they’ll add flavor, don’t rinse them off.
  7. Open the chiles.
  8. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  9. Prepare the sauce.
  10. Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally. Season with salt and pepper and keep warm.
  11. Make the filling.
  12. Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  13. Stuff the chiles.
  14. Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn’t leak out when you fry.
  15. Mix the batter.
  16. Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  17. Batter and fry.
  18. Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  19. Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  20. Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  21. Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  22. Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.
Posted on

Chicken Flautas Recipe

chicken-flautas-mexican

What is Chicken Flautas?

A tightly rolled corn tortilla filled with chicken into a thin cylinder and sometimes deep-fried and garnished with sour cream, guacamole, or salsa.

Ingredients for 8 servings

  • 16 corn tortillas
  • 2 cups cooked and shredded chicken
  • Vegetable oil for frying
  • 1 cup Mexican cream
  • 1 cup salsa of your choice
  • 1 head romaine lettuce, sliced
  • 1 cup queso fresco, crumbled

Directions

  1. In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
  2. Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
  3. Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.
  4. Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.
  5. Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.
  6. Arrange them on a serving platter and garnish with lettuce, cheese, Mexican cream and salsa, or let your guests tailor to their taste.