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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If your idea of Chile Rellenos comes from those flabby little things you order in American/Mexican restaraunts and billed as authentic , you are in for a real treat. I do this recipe in the fall when the Poblanos are in season. Read more . It may seem that assembling the chiles is a long, laborious task but it is no more complicated or time consuming than any worth while dish... And this dish is definitely worth while!! The stuffed, unbattered Chiles and Tomato Broth freeze very well. I usually do a triple batch and freeze a bunch of them for later. The contrasts in flavors and textures of these Chiles is what sets them apart. Ingredients:
3 lbs boneless pork ( i usually use a bone in shoulder) |
or 1 whole large chicken. |
1/2 onion; sliced |
2 cloves garlic; peeled |
1 tbl salt |
picadillo |
6 tbls lard or canola oil |
1/2 medium onion; finely chopped |
3 cloves garlic; peeled and chopped |
8 peppercorns |
5 whole cloves |
1 stick cinnamon; (approx 1 inch) |
3 tbls golden raisins |
2 tbls slivered amonds; blanched |
2 tbls acitron or candied fruit; chopped |
2 tsp salt |
1 1/4 lbs tomatoes; peeled and seeded |
tomato broth |
1 1/4 lbs tomatoes; peeled and seeded |
1/4 medium onion; roughly chopped |
2 cloves garlic; peeled and chopped |
1/4 cup lard or canola oil |
4 whole cloves |
6 peppercorns |
2 small bay leaves |
21/2 sticks cinnamon |
1/4 tsp dried thyme |
3 cups reserved pork broth |
salt to taste |
chiles |
6 - 8 medium - large poblanos or new mexico green chiles roasted and peeled |
batter |
peanut oil - at least 3/4 deep |
4 eggs; separated |
1/4 tsp salt |
a little flour |
Directions:
1. PICADILLO:
2. Cut the Pork into large cubes. Put them and the bone into stockpot with the Onion, Garlic, and Salt and cover with cold water. Bring the meat to a boil, lower the flame and simmer until just tender-about 40 to 45 minutes. Do not overcook. Let cool 30 mins. . 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. If using Chicken, cook the same way, let cool remove meat from bones and shred.
3. *****************************
4. Melt the Lard or Oil and cook the Onion and Garlic, without browning, until soft. Add the meat and let it cook until it begins to brown. Crush the Spices roughly and add them and 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.
5. *****************************
6. PREPARE THE TOMATO BROTH:
7. In a blender, puree the Tomatoes, with the juice extracted from their seeds, with the Onion and Garlic until smooth.
8. Melt the Lard or Oil and fry the Tomato Puree over a high flame for about 3 minutes, stirring to prevent sticking.
9. Add the rest of the ingredients and cook them over a high flame for about 5 minutes, stirring.
10. 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.
11. Add salt as necessary.
12. *******************************
13. CHILES:
14. Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (It makes a nice dipping handle) Rinse the chiles and pat them dry.
15. Stuff the chiles until they are well filled out. Set them aside on paper toweling while you make the batter.
16. *******************************
17. BATTER:
18. Heat the oil in a large heavy skillet 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.
19. Pat the Chiles completely dry (or the batter will not adhere) and sprinkle them lightly with flour. Dip them into the batter.
20. Fry the chiles in the hot fat, turning them from time to time, until they are an even golden brown all over. Drain the chiles on the paper toweling and place them in the tomato broth (it should come about halfway up the chiles) to heat through over a low flame. Serve immediately.
21. ***************************
22. To Freeze: Place Uncooked, Unbattered Stuffed Chiles on a sheet pan and freeze until solid. Then vacuum pack or put in Ziploc Freezer bags. Freeze Tomato Broth separately in Freezer bags.
23. Thaw Chiles completely, and bring to room temp. Dredge in flour, batter and cook as above.
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