Chile rellenos (stuffed chiles) pt 2
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Chile rellenos (stuffed chiles) pt 2
  Chiles    Mexican  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43242. Report a problem with this recipe.
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      Title: Chile rellenos (stuffed chiles) pt 2
 Categories: Meats, Mexican
      Yield: 6 Servings
 
           See part 1
 
  Add the meat and let it ook until it begins to brown.
  
  Crush the spices roughly and add them, with the rest of the
  ingredients to the meat mixture. Cook the mixture a few moments
  longer.
  
  Mash the tomatoes a little and add them to the mixture in the pan.
  Continue cooking the mixture over a high flame for about 10 minutes,
  stirring it from time to time so that it does not stick. It should be
  almost dry.
  
  Prepare the tomato broth:
  
  Blend the tomatoes, with the juice extracted from their seeds, with
  the onion and garlic until smooth.
  
  Melt the lard and fry the tomato puree over a high flame for about 3
  minutes, stirring to prevent sticking. Add the rest of the
  ingredients and cook them over a high flame for about 5 minutes,
  stirring.
  
  Add the pork broth and continue cooking the broth over a medium flame
  for about 15 minutes. By that time it will be well seasoned and
  reduced somewhat--but still a broth rather than a thick sauce. Add
  salt as necessary.
  
  Prepare the chiles:
  
  Put the chiles straight onto a fairly high flame or under the
  broiler--not into the oven--and let the skin blister and burn. Turn
  the chiles from time to time so they do not get overcooked or burn
  right through.
  
  Wrap the chiles in a damp cloth or plastic bag and leave them for 20
  minutes. The burned skin will then flake off very easily and the
  flesh will become a little more cooked in the steam.
  
  Make a slit in the side of each chile and carefully remove the seeds
  and veins. Be careful to leave the top of the chile, the part around
  the base of the stem, intact. (If the chiles are too picante, let
  them soak in a mild vinegar and water solution for about 30 minutes.)
  Rinse the chiles and pat them dry.
  
  Stuff the chiles until they are well filled out. If you are using bell
  peppers, add some chopped fresh chile to make them a little picante.
  Set them aside on paper toweling while you make the batter.
  
  Prepare the batter:
  
  Heat the oil until it starts to smoke.
  
  Meanwhile, beat the egg whites until they are stiff, but not too dry.
  Add the salt and egg yolks one by one, beating well after each
  addition.
  
  Pat the chiles completely dry (or the batter will not adhere) and
  sprinkle them lightly with flour. Coat them with the batter.
  
  Fry the chiles in the hot fat, turning them from time to time, until
  they are an even gold all over.
  
  Drain the chiles on the paper toweling and place them in the tomato
  broth--it should come about halfway up the chiles--to heat through
  over a low flame.
  
  Serve immediately.
  
  Variation:
  
  Chiles Rellenos De Queso (Chiles Stuffed With Cheese)
  
  Follow the instructions for Chiles Rellenos but stuff the chiles with
  slices of mozzarella or mild Cheddar cheese instead of the picadillo.
  In Mexico the braided queso de Oaxaca is generally used.
  
  NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
  garhow@hpubmaa.esr.hp.com Recipe 




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Recipe ID 43242 (Apr 03, 2005)

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