How To Make Chiles Rellenos with How to Video

Dora Jennings visited our cooking class again tonight at Distinctive Decor and bestowed upon us more great Mexican recipes! Tonight, Dora taught us how to make chiles rellenos. Being a chile rellenos lover, I was super excited to learn. We hope that you enjoy these recipes as much as we did. Enjoy our How-to videos embedded in the recipe.

Chiles Rellenos de Picadillo
By Dora Jennings

Picadillo

1/2 pound ground beef.
One large potato, diced.
One half onion, diced.
Salt and pepper to taste.

Brown the ground beef on medium-high heat in a skillet. Break down the meat into very small pieces and add the onions and potatoes and cook until potatoes are cooked through. Add salt and pepper to taste.

Preparing the Poblano Peppers

Six poblano peppers
1 cup flour.
Six large eggs separated.
Peanut oil or vegetable oil for frying
One onion sliced.
Salsa.
Crema Caique

Step 1: Place your poblano peppers on the open flame of your gas burner and evenly char the skin of the pepper making sure you don't burn through the pepper. You will need to turn them often to produce a black char over the entire pepper. Make sure that you do not burn the stem, you will need that stem as a handle later when frying.

Step 2: Wrap each charred pepper in a wet kitchen towel as they are done. Allow the peppers to steam from their own heat for at least 10 minutes. The steam from the peppers will facilitate peeling. (You may also use a zip lock bag to do this.).

Step 3: Peel the charred skin from the peppers and (Step 4:) cut a small opening toward the top of the pepper and cut down the pepper about 3 inches and pull out the seeds (you may rinse the pepper in water to make sure all the seeds are gone). See the video on this.

Step 5: Stuff the pepper with Picadillo stuffing and seal with a toothpick and set aside.

Bring a frying pan to high heat and add oil to the pan. Add oil until you have at least 1/2 inch in the bottom.

Whip egg whites at high speed with an electric mixer until stiff peaks form. With the mixer on low speed add the egg yokes one at a time until blended.

Step 6: Place flour in a flat plate or pie dish and roll the stuffed peppers in it coating the entire pepper.
Step 7: Dip them in the egg batter making sure they are coated evenly.

Step: 8 Make sure the oil is sizzling and carefully place the pepper on the pan and fry on all sides (I usually fry it on three sides) and set on a cookie sheet with a rack so the oil can drip down away from the pepper. You do not want your pepper to sit in oil while it is cooling. The frying time for each side should only be about 30 seconds, or less per side.

Chiles Rellenos Topping.

3 T. Olive oil
one large onion sliced
3-4 Cups fresh roasted salsa (see the roasted tomato salsa recipe in this blog.)
Crema Cacique

Heat oil in frying pan. Add the sliced onions and sauté until fragrant. Add salsa and cook for about a minute. Serve over the chiles rellenos and top with crema caique. Serve the chiles rellenos immediately.

Making the Roasted Mexican Salsa and Guacamole

3 fresh jalapeno peppers
9-11 fresh Roma tomatoes
2 T. Knorr Powdered Chicken Bullion

Char the tomatoes and peppers on a scorching-hot cast iron griddle or pan until the skins are black and they are softened. Once black and soft throw into a blender along with the 2 T. of bullion. Blend until you get the consistency you want. For a chunkier salsa only pulse the blender.

Note: Dora says that a 2:1 ratio of tomatoes to peppers yeilds a medium-hot salsa. I used three peppers and 11 tomatoes and mine almost blew my head off! I suggest you use 1 whole jalapeno and cut the other two in half. Scoop out the seeds and the white rib that holds the seeds. Blacken the halves on the skin side only. If you like it hot leave them whole. Serve with corn tortilla chips or use as a condiment. If you want to play a joke on someone double the jalapenos or throw in a habanero pepper!