From a Mexican Kitchen to Yours – Chiles Rellenos
As a follow up to our story on the chiles rellenos and other delicacies served at El Cardenal, here is a recipe straight from another Mexican kitchen for you to prepare your own while you get there. This is a great option for a vegetarian dish and you can be creative by adding your own sazón.
Verónica, a mom in México City, sent us a few ideas to create this family favorite:
Time Required: 30 minutes.
You will need:
- 10 peppers (fresh Guajillo, Anaheim or Poblano will do)
- 1 cup of refried beans
- 2 plantains
- 1 cup of sour cream
- 5 eggs
- ½ cup of flour
- ¼ lb. of cotija cheese
For the sauce:
- 5 medium Roma tomatoes,
- 1 clove of garlic
- ¼ chopped sweet onion
- Salt to taste
- Roast the peppers on a grill until skin is blistered. Remove from heat and let cool off. Once cool, peel the skin delicately not to tear the peppers. Handle very carefully as not to burn yourself! Some like to put the roasted peppers in a plastic bag as they cool to make the skin-peeling process easier. Alternatively, skip and boil the peppers
- Using a spoon, remove the seeds and white membrane. The membrane is the spiciest part of the pepper! Be careful not to touch your face or eyes.
- Fry the plantains and mix them with the beans and cheese. Stuff the peppers with this mixture.
- Whip one egg white per pepper to create a batter. Coat the peppers with flour and then dip them in the batter.
- Fry the peppers in a pan and drain.
If you chose to add a sauce:
- Boil the onions, garlic and tomatoes in salted water until soft, blanch and peel the tomatoes.
- Put in the blender and mix with a little bit of water.
Serve with the sauce and sour cream. Add a side of white rice.