Ingredients
-
-
1/3
-
1
-
4
-
1/3
-
1 1/2
-
1
-
5
-
2
-
1 1/2
-
-
-
-
-
Directions
Ole! Authentic Chiles Rellenos, My recipe for chile rellenos., Loved these real, authentic Chile rellenos!! it has been years since i’d had any real rellenos. After moving away from So.Cal we have been do disappointed in the so called Chile rellenos that the restaurants here in N.Az serve. For one thing, authentic Chile rellenos gotta have the sauce like in this recipe, NOT pico de gallo! While Yes, it’s an involved recipe, but it’s worth it when everyone says ‘Yes, just like what we used to get at insert name of that favorite mex restaurant that is log gone We love it! Now, if I could just get someone to clean up, it would be a perfect world!
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Steps
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1
Done
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Prepare the Sauce: Heat 1/3 Cup Corn Oil in a Medium Saucepan Over Medium-Low Heat; Chop 1 Medium Onion Together With 4 Cloves of Garlic in a Food Processor; Saute the Onion and Garlic Mixture in Corn Oil Until Translucent and Golden, and Almost Caramelized. Add 1/3 Cup Flour to the Saute Mixture, Until Flour Is Lightly Browned the Color of Brown Mustard; Spread the Mixture Evenly as It Cooks. Place Into the Large Bowl of a Food Processor Enough Fresh Ripe Roma Tomatoes to Yield Approximately 1 1/2 Cups Pureed, and One Stem-Removed Seeded Fresh Jalapeno Pepper; Process Both Until Pureed. Scrape the Sauteed Onion and Garlic Mixture from Saucepan Using a Flexible Spatula Into the Bowl of the Food Processor With the Tomatoes and Jalapeno, Submerging the Onion and Garlic Roux Into the Puree. Process Mixture Until All Ingredients Until Finely Pureed. Pour Pureed Mixture Into the Same Medium Saucepan. Stir Into the Sauce Mixture 5 Cups Water, 2 Teaspoons Salt, 1 1/2 Teaspoons Crushed Mexican Oregano Crush Between Fingers 1/4 Teaspoon Finely Ground Black Pepper, and 1 Large Bay Laurel Leaf and 1 Pinch Ground Cinnamon and 1 Pinch Ground Cloves If Desired. Bring Mixture to Boiling While Whisking; Reduce Heat to Medium and Cook For About 45 Minutes, or Until Desired Consistency Is Reached, Whisking Occasionally. Cover Slightly Vented So Steam Can Escape; Keep Sauce Warm Over Lowest Heat, Whisking as Needed to Refresh Consistency Until Served, or Reheat and Stir Before Serving. |
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2
Done
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Roast Fresh Peppers If not Using Canned; Keep Stems Intact; Place Under Broiler and Broil on Each Side Until Evenly Blistered Slightly Blackened; Immediately Place Peppers Into a Large Plastic Ziplock Bag and Allow to Steam For a Few Minutes; Remove Skins from Each Pepper They Should Slide Off Easily Now; Cut a Slit Lengthwise Down the Middle or Side of Each Just Big Enough to Slide in a Stick of Cheese or a Mound of Shredded Cheese; Cup Each Pepper With One Hand and Pour Gently Running Water Into Slit to Flush Out Seeds. |
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3
Done
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Soak Fresh or Canned Chiles in Brine For a Few Minutes; Cut Cheese Into 6 Long Thin Sticks or Shred Cheese Then Thinly Mound and Mold 6 Portions; Remove Chiles from Brine and Blot With Paper Towels. |
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4
Done
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Stuff Each Chile With One Cheese Portion Then Slip Into Pepper Slit If a Chile Tears Don't Worry, Flour and Egg Batter Will Seal It Well Enough. |
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5
Done
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Pour Oil Into an Electric Wok or an Electric Skillet or Enough Oil Into Deep Fryer; Set Heat Control to 265f. |
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6
Done
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Measure Flour Into a Sifter or Fine Mesh Collander; Dust Each of the Chiles Well With Flour on All Sides and Set Aside For Torn Chiles, Apply Extra Flour at the Seam Then Overlap Slightly. |
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7
Done
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Beat Egg Whites in a Medium Bowl With One Pinch Salt, Using an Electric Mixer Until Stiff Peaks Form; Beat Egg Yolks in Another Bowl With One Tablespoon Flour and 3/4 Teaspoon Salt; Add Yolk Mixture All at Once to Egg Whites; Fold Together Lightly but Thoroughly While Keeping the Egg Mixture Fluffy. |
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8
Done
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Coat One Chile Evenly With Egg Mixture, Using Rubber Spatula If Necessary to "frost" Chile; Hold Chile by the Stem; Place Place Carefully Onto the Hot Oil; Repeat With the Remaining Chiles, Frying No More Than 2 or 3 at a Time. |
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9
Done
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Fry Until Golden on All Sides, Turning Once With Spatula Until Done, About 5 Minutes Total; Drain Between Paper Towels If Necessary, Rellenos May Be Individually Reheated in a Microwave 100% Power For 15-20 Seconds. |
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10
Done
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Serve Over a Pool of Warm Sauce, or Top With Your Favorite Pico De Gallo or Salsa and a Dollop of Sour Cream, and Cilantro Sprig to Garnish; Snap Your Fingers and Shout, "ole"! |
