Chiles Rellenos Recipe
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Category
Mains
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Cusine
Mexican
What do you need?
How to make?
Ingredients
For the Salsa Ranchera and Chilies:
6 Poblano peppers
2 pounds Roma tomatoes
1 small yellow onion , split in half, unpeeled
2 to 3 serrano chilies
6 medium cloves garlic, unpeeled
1/2 cup chicken stock or water
1/2 cup loosely packed cilantro leaves and tender stems
1 tablespoon lard or vegetable oil
Kosher salt and freshly ground black pepper
For the Filling:
1 small onion , finely diced
1 teaspoon dried oregano
1/2 pound fresh Mexican chorizo or ground pork
10 ounces
To Fry:
2 cups vegetable oil
4 large eggs, separated
1 cup flour , divided
Directions
Adjust rack to 4 inches below broiler and preheat broiler to high. Place Poblanos, tomatoes, onion, serranos, and garlic on a foil-lined rimmed baking sheet. Broil until chilies are blackened on top, about 5 minutes. Flip chilies to expose another un-blackened surface and continue broiling for another 5 minutes. Turn chilies one more time, flip tomatoes, and continue broiling until chilies are blackened all over, a few minutes longer. Transfer tomatoes, onion, garlic, serranos, stock, and cilantro to the bowl of a food processor or blender. Wrap Poblanos with foil from baking sheet and set them aside to steam. Process salsa until smooth but still a little chunky. Heat 1 tablespoon lard or oil in a medium saucepan until just starting to smoke. Immediately pour all of the salsa into pan . Bring to a simmer and cook until reduced by about 1/2 cup. Season to taste with salt and pepper and set aside.
Heat 1 tablespoon lard or vegetable oil in a large skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and gently browned, about 4 minutes. Add oregano and chorizo or pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Season to taste with salt and pepper. Immediately transfer pork mixture to a bowl with grated cheese and toss to combine. Set aside. Carefully peel chilies without tearing them. Make a slit in one and remove most of the seeds. Spoon cheese/pork mixture into the cavity and carefully close chili back up, slightly overlapping the edges. Repeat with remaining chilies. If you are making the smothered version, you should have about 1 cup of filling left over .
Heat oil in a large skillet over medium-high heat until it reaches 375 degrees F. Adjust heat to maintain temperature. Whisk egg whites until stiff peaks form. Whisk in yolks one at a time until incorporated . Sprinkle with 1/4 cup flour and whisk just until flour is incorporated. Set aside. Place remaining flour on a shallow plate. Gently pick up one chili and roll it in flour to coat. Transfer to egg mixture and gently turn to coat. Using your hands or a flexible fish spatula, carefully slip one chili into hot oil. Repeat until pan is full, making sure not to crowd it. If there are any un-battered spots on the top surfaces of the chilies, dollop a small amount of batter on top to seal them. Cook until the bottom side is golden brown, about 2 minutes. Carefully turn and cook until second side is browned, about 2 minutes longer. Transfer cooked chilies to a paper towel–lined plate. Repeat until all chilies are cooked.
Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Serve immediately .
Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Spread remaining filling mixture over the top. Bake in a 375 degrees F oven until melted and bubbly, about 10 minutes. Serve immediately.