Chile Relleno

This is one of my childhood favorites. I personally like my chile rellenos pretty plain and let all the gooey cheese and a delicious salsa do the talking.  Thus, you can add some finely sauté onion, mushrooms, garlic, etc. The salsa roja is my go to base to make tortilla soup (just add more chicken broth) or to pour over chicken tostadas. Its super versatile and best to serve warm. Provecho!

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Ingredients


6 Chile poblanos

3 eggs (yolk separated)

2 tbsp flour

Salt/ White pepper

1 ½ cups of Monterey jack cheese (shredded)

Vegetable oil

6 yellow corn tortillas

Salsa Roja Cocida

4 tomatoes

2 serranos

2 garlic cloves

1 cup of chicken broth

1 tbsp of grapeseed oil

¼ white onion

Mexican Bouillon for seasoning vs. salt

 

Garnishes

Cilantro

Cotija

 

How to prepare

Place your poblanos under the broiler and char on all sides. Remove and place in bag for them to sweat for 10 minutes. Next, cut the tops and remove skin and seeds. Cut them on one side lengthwise  and pat dry. If the chiles are really big, you can probably cut in half or ¾ of it. Place the cheese evenly on each chile. Roll them up like if it was a little taquito and place on a plate. Put in the freezer for 1 hour or more.  

You can make the salsa while you wait for your chiles to be frozen. In a baking sheet place 3 of the tomatoes, 1 serrano and 2 garlic cloves. Broil for a couple minutes then flip the tomatoes for another 2 minutes. Take them out and let them cool. Remove the skin off the tomatoes and cut the top from the serrano. Put the serrano, tomatoes and garlic in a blender and blend until smooth.  Chop your remaining tomato, onion and remaining serrano pepper. In a sauce pan, heat up 1 tbsp of grapeseed oil and add your chopped tomato, onion and serrano. Saute until the onions are translucent, then add the blended tomatoes. Add 1 cup of chicken broth and cook down for 5 minutes. Season with bouillon to taste.

*Note: If you want it runnier, you can add more chicken broth. You can use this as your based to make chicken tortilla soup or pour over tostadas.

Take your chiles out from the freezer. In a stand mixer, whisk on high your egg whites until it becomes stiff (like a merengue). Remove and with a fork, carefully mix 2 egg yolks, flour and some salt and white pepper.

In a Dutch oven or a cast iron, heat up your vegetable oil for frying. You can use a candy thermometer to test out temperature, you want it to be at 350 F. Otherwise, you can test with a little piece of chile and if it bubbles up – you are ready to go.  

Pass your chiles one at a time through the egg mixture ensuring its fully coated. Then carefully place in the Dutch oven to fry.  Work with 2 chiles at a time and fry for 3 minutes or until golden but not burnt.  Remove and place over a paper towel.

Heat up your tortillas in a cast iron or heavy bottom pan with a little butter.

To assemble: place your tortilla, add your chile relleno and top with salsa cocida. Garnish with cilantro and cotija.

Provecho!