Chile Rellenos

Every time I see my grandma she always asks me what I want to eat. It doesn’t matter whether I’ve already eaten or not, she makes me food. And I eat it. So I’ve learned to just work up my appetite when I know I’m going to see her. You know….it’s easier that way.

One of my favorite dishes that she makes is Chiles Rellenos. It’s such a treat! They’re pretty labor intensive, but its so worth it. This time around she taught me how to make them, I photographed and took notes, and now I’m passing it on to you.

Look who joined us in the kitchen!

Grandma and I were in the kitchen for a while so Moby took a nap.

Chile Relleno con tortitas de papa (Stuffed Chiles with mini potato patties)

10 chile pasillas

2 large eggs

3 large egg whites

1 cup flour (you won’t use all of it)

3-4 small potatoes, boiled and mashed

2 c cheddar cheese

1/3 c canola oil

Ok let’s get started. First, wash and dry the chiles pasillas. Save that grocers/produce bag that you bought them in! You’ll need it soon. Place on stove burners on high heat to char the skin.

Remove from stove when they are almost completely black and look like this:

Immediate place all charred chiles in the bag that we bought them in and tie the top of the bag in a knot. We leave the hot chiles in the bag to sweat so that the charred skin is easy to remove later. How long? Well we made an emergency bean run while the chiles were sweating it out…so I’d say we were gone for about 30 minutes. While the chiles are busy sweating it out, peel and boil the potatoes.

After about 30 minutes of sweating it out, remove the chiles from the bag and peel off the black skin off of the chiles pasillas with your hands. They should come off pretty easily at this point. Once you’ve removed the blackened skins, the chiles should look soft. Make a single slit in each chile and remove the seeds. When you’re done they should look like this:

By now, the potatoes should be fork tender. Drain all the water and mash with a potato masher until almost smooth. Stuff each chile with about 3-4 tablespoons of potato then with 2 heaping tablespoons of cheese. 

Set aside a shallow dish with flour. Separate 3 egg whites from yolks and add to a bowl. Then crack 2 large eggs (yolks and all) into the bowl. Using a hand mixer beat eggs until fluffy, about 5 minutes.

Coat each stuffed chile into the flour, then the eggs.

Heat up a heavy skillet (preferably cast iron, but hey, use what you have) with canola oil. Once the skillet and oil are hot, gently place the chiles in the skillet. DON’T MOVE THEM AROUND THE PAN! Let them get a nice golden brown color on one side before moving or flipping them. They’re done when both sides are golden brown.

Remove from skillet to a large plate. 

Ok, Chile Rellenos done!

Now onto the delicious little potato patties that we serve with them.

Tortitas de papa

Using the remainder of the potatoes and cheese from the chile rellenos plus one egg, combine all ingredients and create a small palm-sized patty. Place into the skillet you used for the chile rellenos. Add oil if necessary. Cook on medium-high heat until golden brown on each side.

Serve Chile Rellenos with the tortitas de papa, spanish rice, and canary beans (frijoles peruanos). It’s a delicious and filling vegetarian, Mexican meal. One of my all time favorite meals. Period.

Buen provecho!

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