Chile rellenos (stuffed chiles) pt 1
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Chile rellenos (stuffed chiles) pt 1
  Chiles    Mexican  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43241. Report a problem with this recipe.
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      Title: Chile rellenos (stuffed chiles) pt 1
 Categories: Meats, Mexican
      Yield: 6 Servings
      3 lb Boneless pork
    1/2    Onion; sliced
      2    Cloves garlic; peeled
      1 tb Salt
      6 tb Lard or the fat from the
    1/2 md Onion; finely chopped
      3    Cloves garlic; peeled and
      8    Peppercorns
      5    Whole cloves
      1    1/2 inch sti cinnamon
      3 tb Raisins
      2 tb Almonds; blanched & slivered
      2 tb Acitron or candied fruit;
      2 ts Salt
  1 1/4 lb Tomatoes; peeled and seeded

MMMMM------------------------TOMATO BROTH-----------------------------
  1 1/4 lb Tomatoes; peeled and seeded
    1/4 md Onion; roughly chopped
      2    Cloves garlic; peeled and
    1/4 c  Lard or reserved fat from
           -the broth
      4    Whole cloves
      6    Peppercorns
      2 sm Bay leaves
  2 1/2    Sticks cinnamon
    1/4 ts Dried thyme
      3 c  Reserved pork broth
           Salt; to taste

MMMMM-------------------------THE CHILES------------------------------
      6    Chiles poblanos; or bell

MMMMM-------------------------THE BATTER------------------------------
           Peanut oil - at least 3/4"
      4    Eggs; separated
    1/4 ts Salt
           A little flour
  This dish consists of large chiles or bell peppers stuffed with meat
  or cheese, coated with a light batter, and fried. They are served in
  a light tomato broth.
  There is alays an exclamation of pleasure and surprise when a cazuela
  of golden, puffy chiles rellenos sitting in their tomato broth is
  presented at the table. If you have eaten those sad, flabby little
  things that usually turn up in so-called Mexican restaurants in the
  United States as authentic chiles rellenos, you have a great surprise
  in store. Here is yet another prime example of the fine feeling the
  Mexicans have for texture in their food: you bite through the
  slightly crisp, rich chile poblano to experience the crunch of the
  almonds and little bits of crystallized fruits in the pork filling.
  Then there is the savory broth to cut the richness of the batter.
  Chiles poblanos are imported in great quantities to large centers of
  Mexican population here in the States but very few find their way to
  the East. (Maybe this was true in 1972 when this book was published,
  but these days they are readily available here in Cambridge. To me,
  bell peppers are no substitute.) I am afraid the bell pepper is about
  the only suitable substitute for appearance and size--you can always
  spike them with a little chile serrano.
  Assembling the chiles may seem like a long laborious task, but it is
  no more complicated and time consuming than most worthwhile dishes,
  and this dish is certainly worthwhile.
  Prepare the picadillo:
  Cut the meat into large cubes. Put them into the pan with the onion,
  garlic, and salt and cover with cold water. Bring the meat to a boil,
  lower the flame and let it simmer until just tender--about 40 to 45
  minutes. Do not overcook. Leave the meat to cool off in the broth.
  Strain the meat, reserving the broth, then shred or chop it finely
  and set it aside. Let the broth get completely cold and skim off the
  fat. Reserve the fat.
  Melt the lard and cook the onion and garlic, without browning, until
  they are soft. continued in part 2

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Recipe ID 43241 (Apr 03, 2005)

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