Chiles Rellenos

Chiles Rellenos


Photo Credit: https://food.fnr.sndimg.com/content/dam/images/food/fullset/2011/4/5/0/RX-FNM_050111-TTAH-0082_s4x3.jpg

It is something of an "open secret" in America that most "Mexican" food prepared in our country is actually Tex-Mex (sometimes called "Texican"); and there is absolutely nothing wrong with that, because some of the best food that can be found in the United States will be a child of this beautiful marriage of Texan and Mexican foodways.

When it comes to Chiles Rellenos, there are some subtle, but notable differences between the traditional Mexican and the Americanised versions, as outlined by this Wikipedia article:

The chile relleno...literally "stuffed chile"...is a dish in Mexican cuisine that originated in the city of Puebla.... In Mexico, it consists of a stuffed, roasted, fresh poblano pepper (a large and mild chili pepper named after the city of Puebla), sometimes replaced with a Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs." In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary. In the United States, chiles rellenos are usually filled with asadero, asiago, or Monterey Jack cheese, but can also be found with cheddar or other cheeses. The chile is then dipped in an egg batter and either pan-fried or deep-fried. Chiles rellenos are a popular cuisine in the state of New Mexico, where the Hatch chile is revered for its slender (rather than round) shape and medium-to-hot flavor. In the US, rellenos are typically served with red or green chile sauce or mole. Variations, which can be seen based on regional tastes or experimentation, include: Pecan-encrusted Crab-filled Inside of a "chile relleno burrito" In a casserole form (which can be more practical for serving groups of people).... https://en.wikipedia.org/wiki/Chile_relleno

Not long ago, Brook (HistoricFoodie) posted an outstanding-looking recipe for traditional Mexican Chiles Rellenos; you can take a look at it here:

http://foodsoftheworld.activeboards.net/traditional-chilies-relleno_topic4489.html

In contrast, this recipe, from Culinaria: The United States (1998), is unabashedly Texican, a celebration of two cultures that love fresh, bold flavours.

Chiles Rellenos

8 Anaheim chiles or 4 Poblano chiles
2 tablespoons instantized flour (Wondra is a widely-available example)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 tablespoon water
2 egg whites
1/2 pound Longhorn cheddar cheese, cut into slender sticks 3 inches long


Tomato Sauce

2 cloves garlic
1/4 cup finely-chopped onion
1.2 teaspoon salt
Freshly-ground black pepper
1/4 to 1/2 teaspoon cider vinegar
2 cups peeled, seeded fresh tomatoes, or an equal amount of canned tomatoes

For the Tomato Sauce:

Combine the garlic, onion and tomatoes in a small, heavy saucepan. Cover and simmer for about half an hour, or until the garlic cloves are soft. Force the mixture through the medium disc of a food mill. Return to the saucepan, reheat and season with salt, pepper and vinegar.

For the Chiles Rellenos:

Roast chiles over flame on stove-top until the skins blacken, turning them occasionally to blister all the surfaces. Place them in a brown paper bag and close the top. Leave for about 10 minutes, then flake the charred skins off the chiles.

Cut a slit lengthwise in each chile. Gently remove the seeds. Insert some of the cheese into each chile. Close the slit with a toothpick.*

Combine the flour, baking powder and salt. Beat the egg yolks with water and stir into the dry ingredients, mixing well.

Beat the egg whites until stiff peaks form, then fold them into the mixture.

In a heavy, deep saucepan, heat 2 inches of oil to 380 degrees F.

Dip the stuffed chiles into the batter, then fry them, two at a time. Drain on paper towels and keep warm while the remaining chiles are frying.

Serve immediately with fresh. homemade tomato sauce.

*Ron's note: depending on your skill at making these, you might need to "stitch" the slit together with two or more toothpicks.