Chiles Rellenos (Stuffed Chiles)
request from: angelwings14...@aol.com living in tx as i do, it is only 
once each year that we are able to buyhatch chilles from new mexico. and 
so we bought one bushel roasted and somefresh ones for the freezer, which 
in the past have kept very well. the problemis, we need some recipes other 
than green chille stew. could anyone help usout, please, as the stew gets 
old after awhile, and the only other thing we'vedone with them is to stuff 
them w/soft cheese. need ideas. thanks.jessica 
 
 
 
yield: 6 servings 
 
recipe by: the cuisines of mexico by diana kennedy 
 
diana writes: this dish consists of large chilies poblanos stuffed with 
meat or cheese, coated with a light batter, and fried. they are served in 
a light tomato broth. there is always an exclamation of pleasure and 
surprise when a cazuela of golden, puffy chilies rellenos sitting in their 
tomato broth is presented at the table. if you have eaten those sad, 
flabby little things that usually turn up in so-called mexican restaurants 
in the united states as authentic chilies rellenos, you have a great 
surprise in store. here is yet another prime example of the fine feeling 
the mexicans have for texture in their food: you bite through the slightly 
crisp, rich chile poblano to experience the crunch of the almonds and 
little bits of crystallized fruits in the pork filling. then there is the 
savory broth to cut the richness of the batter. assembling the chilies may 
seem like a long laborious task, but it is no more complicated and time 
consuming than most worthwhile dishes and this dish is certainly 
worthwhile. 
 
the picadillo: 
 
3 lb.  boneless pork
1/2   onion sliced
2 clove  garlic; peeled
1 Tbsp  salt (or to taste)
6 Tbsp  lard or the fat from the bro
1/2 medium  onion; finely chopped
3 clove  garlic; peeled and chopped
8   peppercorns
5 clove 
1/2 stick  cinnamon
3 Tbsp  raisins
2 Tbsp  almonds; blanched and slivered
2 Tbsp  citron or candied fruit; chopped
2 tsp  salt
1-1/4 lb.  tomatoes; peeled and seeded
 
the tomato broth: 
 
1-1/4 lb.  tomatoes; peeled and seeded
1/4 medium  onion; roughly chopped
2 clove  garlic; peeled and chopped
1/4 cup  lard or reserved broth from the
4 clove 
6   peppercorns
2 small  bay leaves
2-1/2 stick  of cinnamon
1/4 tsp  dried thyme
3 cup  reserved pork broth
  salt to taste
 
the batter: 
 
  peanut or safflower oil (3/4 inch deep in a large, heavy frying pan.
4   eggs, separated
1/4 tsp  salt
  the stuffed chilies
  flour
 
the chiles: 
 
6   chiles poblanos
 
note: the picadillo, tomato broth and chilies can be prepared the day 
before, but do not stuff the chilies until 2 hours before serving) if you 
prepare the chilies 2 hours ahead, do not put them into the broth. place 
them on a rimmed cookie sheet lined with several layers of paper toweling 
and reheat in a 350 degree oven for about 20 minutes. (5 minutes if 
filled with cheese-see below) then place the chilies in the broth or pour 
it over. serve with hot tortillas. 
 
prepare the picadillo: 
 
cut the meat into large cubes. put them into a large saucepan with the 
onion, garlic, and salt and cover with cold water. bring the meat to a 
boil, lower the flame and let it simmer until just tender--about 40 to 45 
minutes. do not overcook. leave the meat to cool off in the broth. 
strain the meat, reserving the broth, then shred or chop it finely and set 
it aside. let the broth get completely cold and skim off the fat. 
reserve the fat. melt the lard and cook the onion and garlic, without 
browning, until they are soft. add the meat and let it cook 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 3minutes, 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 chilies: put the chilies 
straight onto a fairly high flame or under the broiler (not into the oven) 
and let the skin blister and burn. turn the chilies from time to time so 
they do not get over cooked or burn right through. wrap the chilies in a 
damp cloth or plastic bag and leave them for about 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 chili and 
carefully remove the seeds and the veins. be careful to leave the top of 
the chili, the part around the base of the stem, intact. rinse the 
chilies and pat them dry. stuff the chilies with the picadillo until they 
are well filled out. 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 chilies completely dry or 
the batter will not adhere. sprinkle them lightly with flour. coat them 
with the batter. fry the chilies in the hot fat, turning them from time 
to time, until they are an even gold all over. drain the chilies on paper 
toweling and place them in the tomato broth. (it should come about half 
way up the chilies) to heat through over a low flame. serve immediately. 
 
variation chilies rellenos de queso: 
 
chiles poblanos and anchos can be used for this recipe. follow the 
instructions above for preparing the chilies, and stuff them with cheese 
instead of picadillo. in mexico "queso oaxaca" or "chihuahua" is most 
commonly used, but you can substitute good melting cheeses like domestic 
muenster or monterey jack. then follow the instructions for tomato broth 
and frying. 
 
-- 
(ID: 10723) Mirror: rec.food.recipes: Fri, Sep 26, 2003


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