Ingredients
-
2
-
1/2
-
2
-
1
-
1 1/4
-
2
-
6
-
6
-
4
-
5
-
-
-
-
-
Directions
Ancho Chile Relleno, I saw this on a cooking show, I can’t remember what channel it was on but it came out soooo good It is the right mixture of a sweet/spicey chile with a nice red sauce I would imagaine a good enchilada sauce would work as well Typically Chile Rellen’s are made using pablano chile’s or anaheim chile’s, but this is just as wonderful tasting as the others Give it a try!
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Steps
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1
Done
|
Pure Tomatoes, Onion, and Garlic With Water and 3/4 Tsp Salt in a Blender Until Smooth. Strain Through a Medium-Mesh Sieve Into a Bowl, Pressing on and Then Discarding Solids. |
|
2
Done
|
Heat 1/4 Cup Oil in a 12-Inch Heavy Skillet Over Medium Heat Until It Shimmers. Add Tomato Mixture (it Will Spatter) and Simmer Over Low Heat, Stirring Occasionally, Until Thickened Slightly and a Pool of Oil Forms Around Bubbles, About 20 Minutes. Stir in Enough of Boiling-Hot Water to Reach the Consistency of a Thin Broth. Season With Salt. Keep Warm Over Low Heat. |
|
3
Done
|
While Sauce Simmers, Slit 1 Side of Each Chile Lengthwise and Remove Seeds and Veins, Keeping Chiles Intact. Fill Each Chile First With About 3 Tbsp Packed Oaxaca Cheese and Then With About 2 Tbsp Queso Aejo and Close Chiles Around Filling as Well as Possible. |
|
4
Done
|
Put Flour in a Wide Bowl and Carefully Dredge Chiles in Flour (make Sure Filling Doesn't Fall Out), Gently Knocking Off Excess, and Reserve on a Plate. |
|
5
Done
|
Heat Remaining Cup Oil in a 12-Inch Heavy Nonstick Skillet Over Medium Heat Until It Shimmers. |
|
6
Done
|
Meanwhile, Beat Egg Whites With a Pinch of Salt Using an Electric Mixer at Medium-High Speed Until They Just Hold Soft Peaks. Beat Yolks Briefly to Loosen, Then Fold Into Whites With a Rubber Spatula Gently but Thoroughly. |
|
7
Done
|
Working in Batches of 3, Dip Floured Chiles, One by One, in Egg Batter to Coat, Transferring to Skillet. Fry Chiles, Turning Once With a Slotted Spoon, Until Batter Is Golden All Over, About 1 Minute. Transfer Chiles as Fried to Warm Tomato Broth, Turning to Coat, Then Let Stand 2 Minutes So They Absorb Some of Broth. Serve Chiles With Broth. |
|
8
Done
|
Note: Look For Chiles That Are Soft and Pliable Enough not to Need Soaking. |
|
9
Done
|
Chiles Can Be Stuffed and Coated With Flour 1 Day Ahead and Chilled. |
|
10
Done
|
Tomato Broth Can Be Made 1 Day Ahead and Chilled (covered Once Cool). Bring to a Bare Simmer Before Frying Chiles. |
