30 replies to this topic

[worm@work]

Hi,

Am inviting folks over for a Mexican dinner and am craving some chile relleno. Does anyone have a recipe they wouldn't mind sharing?

Thanks in advance,
Seema

[baconburner]

Hi,

Am inviting folks over for a Mexican dinner and am craving some chile relleno. Does anyone have a recipe they wouldn't mind sharing?

Thanks in advance,
Seema

Seema
Have you tried Google?
Over 200 recipes pop up,
Cheers
Baconburner

[shelora]

What time is dinner?

[worm@work]

Yep, I did try google and thats why I ended up here :). Too many recipes to sift through and was hoping someone here would be able to give me a "tried and tested" authentic one, thats all ;).
I think I found one I like.. and Shelora, am also planning on tamales one on Sunday. Feel free to invite yourself although I suspect you'd be better off on a day I'm cooking Indian food :).

-w@w

[sladeums]

this one from Bayless is servicable:

click for 'Chiles Rellenos' recipe

i like to make some meat, some cheese.

[CookingFire]

Would you post or link to the one you're finally thinking of using, Seema?

Good topic -- especially now that we're getting close to August when the season for walnuts, fruits and pomegranates conspire for Chiles en Nogada. I've been looking around for good places -- has anyone got good suggestions of where to go for the dish in Mexico, or variations on the recipe that might be interesting to try?

[worm@work]

Thank you sladeums :).

[worm@work]

Would you post or link to the one you're finally thinking of using, Seema?

Good topic -- especially now that we're getting close to August when the season for walnuts, fruits and pomegranates conspire for Chiles en Nogada.  I've been looking around for good places  -- has anyone got good suggestions of where to go for the dish in Mexico, or variations on the recipe that might be interesting to try?

Sure, am going through a few (including the Bayless one). Will pick one and post pictures if they turn out ok :).

-w@w

[shelora]

My favourite chile rellenos are those made from the smoke chile pasilla of Oaxaca.
Filled with cheese, like montery jack or muenster, battered and fried.
Anchos work well too, teamed up with a cinnamon scented tomato caldo.
With no batter, I prefer the fresh poblano, roasted, peeled and then stuffed with a cooked spinach mixture of sauteed onions, raisins and pinenuts. Put a dollop of goat cheese in the middle, more stuffing around that. Then heat in the oven. This is a contemporary recipe taught to me by chef Roberto Santibanez. And those vegetarians love it.

Should I bring something to drink?

[theabroma]

Would you post or link to the one you're finally thinking of using, Seema?

Good topic -- especially now that we're getting close to August when the season for walnuts, fruits and pomegranates conspire for Chiles en Nogada.  I've been looking around for good places  -- has anyone got good suggestions of where to go for the dish in Mexico, or variations on the recipe that might be interesting to try?

Since chiles en nogada are really a tradition from Puebla, go there to try them. I suspect, however, that Las Girasoles in DF has good ones, the traditional place (among Poblanos and not typically tourists) is the Fonda Sta Clara in Puebla, Pue. Other possibilities in Puebla are the Hotel Royalty (go back for the rabbit with garlic and rosemary) and the Meson de la Sacristia. But be forewarned: the nogada at Fonda Sta Clara is a monstrous thing, fully 10-12 inches long. There is a vivacious debate among locals as to whether the chiles en nogada should be capeados (dipped in egg batter and fried) or not. They b&f them at the Fonda, and that makes them even richer and more impossible to eat the whole thing.

Although a chile can be - and is - filled with whatever, the classics are either quesillo de Oaxaca, queso asadero, or queso Chihuahua/Menonita, or picadillo. The picadillo is usually made with coarsely ground pork or pork and veal, sauteed onions, garlic, (then sear the ground meats), chopped green olives, capers, slivered almonds, raisins, diced peaches, diced pears, and diced biznaga (candied cactus, very similar to properly made candied citron). Added to the mix are salt, pepper, cinnamon, sometimes a touch of clove or allspice, and a bit of thyme and Mx oregano, and chopped Italian parsley. A bit of water to simmer the flavors together, et voila!

That is used to stuff the roasted, peeled poblanos. The capa is made from eggs, separated. The yolks are beaten until well mixed, with a bit of salt and pepper added. The whites are whipped to a just more than soft peak, and the yolks are gently folded in. Roll the filled and sutured chile in flour or masa harina, gently spank off the excess, and dip into the capa. Fry in a skilled with about 1.5 to 2 inches of hot oil. Drain on paper towels in a pan in a low oven.

The nogada salsa is typically made from Mexican crema - for which you can substitute good quality creme fraiche or, in a pinch, mascarpone. Immediately flush any recipe which suggests that you substitute cream cheese for it. The walnuts you get at this season in Mexico are not our English walnuts, further they have just ripened and the nutmeats are still rather buttery and soft ... and .... this is important ..... the skin on the nutmeat peels off relatively easily. Not so with the walnuts here. I usually soak them overnight in milk, peel what I can, and then puree them with the cream, queso fresco, and sherry, and then put the whole thing through a chinois. They are traditionally garnished with the leaves of Italian parsley and pomegranate seeds.

Although it is a very patriotic dish green, red, and white, the colors of the flag. it is not a particularly Mexican one: only the chile and the biznaga are natively Mexican, and the biznaga bit had to wait for the arrival of cane sugar and the Spanish (Arabic, really) techniques of candying fruits. It is really rather French in its richness and elegance. However that may be, it is one of the prides of the Poblano kitchen, and that says a lot when you remember the moles and sweets, and tingas, etc.

I side with those who feel that battering and frying the chiles is too much when put together with that rich sauce. And truly they are eaten warm or at room temperature.

If you are looking for guidance, consult Diana Kennedy or Rick Bayless. Quintana has a couple of recipes for it - one in her Puebla, La Cocina de los Angeles. If you would like a translation, I'll be happy to oblige.

Regards,

Theabroma

[CookingFire]

Shelora -- Those sound great -- the anchos and pasilla are dried chiles, right? Do you reconstitute them in water for a while, rip out all their hot innards? or how?

There's a restaurant in Tepoztlan, called El Ciruelo that has a gorgeous view, and mediocre entrees, but their appetizers are great -- they have this one that is a stuffed chipotle -- dried, but softened, filled with crab meat. It's really sweet, and nice, not at all hot. Sounds a little like what you're talking about with the dried chiles.

Will.

[CookingFire]

Theabroma -- thanks. If you do have the Quintana recipe -- I'd love to try it.

On the native ingredients -- I never have a good understanding of exactly what grew here before the arrival of the Spanish. Were walnuts an import? Also when you say that they are unlike English walnuts -- are they at all like black walnuts? We used to have those in Arkansas, and they are wonderful, weird nuts.

You're right too that Chiles en Nogada is almost French. I've only ever had them a couple times, and both recreated in Boston, so I'm excited to finally try them here. But I was really struck at how subtle and complex and elegant it was.

I'm also interested -- I read about this pueblo near Puebla called San Nicolas de los Ranchos, whose cooks insist that they have the orriginal recipe, and that it is actually made without meat, just fruit. I'm sort of curious to try this version as well.

I'm also planning to go to Amecameca, in the state of Mexico, where they have a Walnut festiva in August, with walnut liquor, and all sorts of walnut dishes, including, of corse, en nogada. Tell the truth, walnuts are not my favorite -- but I'm hoping to be swayed.

[shelora]

.. the anchos and pasilla are dried chiles, right? Do you reconstitute them in water for a while, rip out all their hot innards? or how?

Right on all counts.
After you reconstitute them in hot water, - or a warm bath of tequila and orange juice - until pliable, not mushy, carefully slit them on the side and remove the seeds and inner veins. Some people do this the other way around - removing the seeds and inner veins before soaking. I think it depends how dry the chiles are. If they are brittle dry, soaking first is best. With those chile pasilla de Oaxaca, they can be blisteringly hot. If this is the case - your hands will be burning, clue#1 - I was taught to rinse the chilies a few times in cold water.
Pat dry the chilie before stuffing.

they have this one that is a stuffed chipotle -- dried, but softened, filled with crab meat. It's really sweet, and nice, not at all hot. Sounds a little like what you're talking about with the dried chiles.

I had a similar experience in D.F. last December. I was treated to an appetizer of chilitos. Three stuffed reconstituted chile chipotles, stuffed with chicken and walnuts with ahint of piloncillo. They were served with a sweetened crema - thin in consistency. The chilies had also been thinly batter fried adding to the dish's richness. It was excellent and rich, but not greasy. I'd never had anything like it before - I love that about Mexico. It reminded me about the dish chiles en nogada. Kind of like a forerunner to the big daddy.
As to your walnut question, I have been told that walnuts are indigenous to Mexico. I'm sure other posters here will have something to add to that enquiry.

Edited by shelora, 15 July 2005 - 08:31 AM.

[Darienne]

Just made my very first Chiles Rellenos yesterday using the cheese-filled variant given by Rick Bayless in his online recipe. What fun! Took photos all along the way just for my own enjoyment and then forgot to photograph the finished product.

For the first time every, a grocery in Peterpatch is carrying Poblanos. Not very big ones, but the real stuff anyway. Hooray!

A question: I have never read of anyone using Bayless' method for roasting the chiles, but because I was going to fry the rellenos, I decided to try it. Plus I have only electric stove and oven and it's just not the same. The frying method worked well.

Made a huge batch of Picadillo yesterday also, so if I can find the Poblanos again, I'll do them in the oven this time. Or use a dried chile...we can buy dried chiles in our local city.

In the meantime...I am still floating...

[kalypso]

Congratulations on your success with the chiles rellenos

The frying method for skinning chiles works really well. I've done it at work using our commerical deep fryers when we've had to skin a lot of them. Aside from being a little bit messy it's pretty effective.

[Darienne]

Thanks for your kind words. Yes, I did find 'roasting' the peppers in oil worked better than the under-the-electric-oven's-broiler method.

[Jaymes]

Thanks for your kind words. Yes, I did find 'roasting' the peppers in oil worked better than the under-the-electric-oven's-broiler method.

One of the main reasons I bought a gas barbecue grill for the backyard was to prepare dishes that are difficult on an electric range & oven. I can also simmer beans a la olla in a clay pot for hours out there.

You might consider it as an option for preparations that are best over an open flame.

[Darienne]

We have a propane barbecue but don't use it all that much. We did at first...but then... It's really a summer thing for us. And not often.

It has a side burner but I've not had much practice in using it. Right now I wouldn't cook outside for anything. I'll try it again.

Edited by Darienne, 23 January 2011 - 02:32 PM.

[Pierogi]

Darienne, your leftover picadillo is also really, really good as taco filling. I prefer it in the hard, fried shells rather than as soft tacos, but all the normal "toppings" (shredded lettuce, diced tomato, diced onion, cilantro and cheese) work beautifully with it. I love a good picadillo taco. I need to make some soon.

Picadillo is also a good filling for regular old, run-of-the-mill bell peppers. Make sure to top with some shredded cheese, and then cook as you would any other stuffed pepper.

Congrats ! You're blazing a good Southwest trail there in the frozen North......

[kalypso]

Thanks for your kind words. Yes, I did find 'roasting' the peppers in oil worked better than the under-the-electric-oven's-broiler method.

The under the broiler method always used to frustrate me too. Yeah, I could get a decent char on the chiles and get them peeled, but they also ended up getting cooked too much and were too soft. That's when I started using the oil method at home. Then we remodeled and went to a gas range top instead of electric and I've been in chile roasting heaven ever since

[Darienne]

The under the broiler method always used to frustrate me too. Yeah, I could get a decent char on the chiles and get them peeled, but they also ended up getting cooked too much and were too soft. That's when I started using the oil method at home. Then we remodeled and went to a gas range top instead of electric and I've been in chile roasting heaven ever since

Oh for a gas stove. We live far outside the gas lines here. Strange, you are the only person I have heard from who uses the oil method. I guess everyone else is cooking with gas.

[rancho_gordo]

I have always had gas and for one or two chiles, I might do direct flame on the stove top. For four or five, I roast them on comal, on the advice of Esperanza (Mexico Cooks). If I have a bunch, nothing beats the grill, propane or charcoal. The skins just slide off without a care!
Most recipes will tell you to use a plastic bag but if the idea of hot soft plastic isn't appealing, you can always put them in a mixing bowl with a dinner plate for a lid. Or even a paper bag.

[Jaymes]

Most recipes will tell you to use a plastic bag but if the idea of hot soft plastic isn't appealing, you can always put them in a mixing bowl with a dinner plate for a lid. Or even a paper bag.

Or just wrap them in a handy dishtowel.

[rancho_gordo]

I dont think that would steam them as well.

[andiesenji]

There have been times when every burner on my stovetop was in use, as well as the broilers so I cheated and used my blowtorch to char the skin on peppers.
I just laid them out on an old cast iron griddle set on butcher block counter and used tongs to turn them as I torched them.
Quick and easy -

I have a batch of the foil-lined white paper bags left over from my catering days and I use them to "steam" the peppers but I also use other paper bags, as long as they are not made from recycled material. The paper lunch bags are readily available everywhere and are cheap so I always have some of those on hand also.

Edited by andiesenji, 25 January 2011 - 12:03 PM.

[janeer]

I have always had gas and for one or two chiles, I might do direct flame on the stove top. For four or five, I roast them on comal, on the advice of Esperanza (Mexico Cooks). If I have a bunch, nothing beats the grill, propane or charcoal. The skins just slide off without a care!
Most recipes will tell you to use a plastic bag but if the idea of hot soft plastic isn't appealing, you can always put them in a mixing bowl with a dinner plate for a lid. Or even a paper bag.

In the absence of a gas stove, a toaster oven on the broil setting does very nicely. For more, a comal or iron griddle set on the stove. Grilling ideal for many. I always use the plastic bag in which the poblanos were purchased.

FYI, here is my recipe for chiles rellenos

[Darienne]

So many good and useful replies. Trust you, Andie, to have such a novel method to roast peppers.

Alas, Janeer, your link led me to a source for cheap web hosting. Could you either put the recipe into the post or PM it to me?

Thanks.

[janeer]

So many good and useful replies. Trust you, Andie, to have such a novel method to roast peppers.

Alas, Janeer, your link led me to a source for cheap web hosting. Could you either put the recipe into the post or PM it to me?

Thanks.

Yikes, sorry, I must have screwed up the link. Try this, which includes photos. And here, to be sure, is recipe (from my blog, so some extra comments):


My Chiles Rellenos in Spiced Tomato Broth

This dish makes a wonderful supper for family or friends or for you alone. Like all true Mexican food, it is beautiful to look at and cries out for a party. You can make the sauce and prepare the chiles the day before if you want, and the finished chiles rellenos can be held quite nicely for half an hour in the oven without compromise (it took me 20 years to discover this, so I’ll just save you some time. . .), making this a reasonable choice for entertaining. Apologies to Anne, who begged me not to post this recipe because it was too unique. But when it comes to food, I share.

The chiles

1 roasted, peeled, and seeded fresh poblano pepper per person
1 large brown RI egg, separated, per person, and 1 for the bowl
2 or 3 slices queso blanco or good-quality California Monterey Jack cheese, about 1/8” thick x 3” long (mozzarella, goat, or Philadelphia brand brick cream cheese can be used too) per chile
1 1/2 tea flour for each egg (when making a large quantity, you can cut this down)
salt-big pinch per egg

lard for frying (no substitutes please! You may as well eat at Taco Bell! Long article on the virtues and necessities of lard for everything to come in future editions!)

To roast the peppers, place them whole a few inches from a hot broiler or on the grill, turning occasionally, until blistered all over; they should char somewhat but be careful not to burn or they will be ruined (“toast,” I almost said). If you are just doing one or two, your toaster oven works fine. Place in a plastic bag to steam for a while, and when cool enough to handle, rinse the skin off under running water. Gently pull on the stem to remove, hopefully bringing most of the seeds with it. Remove any others by rinsing under running water, and pull away any big fleshy veins. Try really hard not to tear them. Dry between layers of paper towels. When dry, insert a few pieces of cheese into the opening; if pepper is torn, try to fold the pepper edges over each other. Cover and set aside.

Mix the egg yolks with the flour and salt; it will be pasty. In a separate bowl, beat the whites until they form soft peaks: keep them moist and dry/don’t let them break. Fold into the egg yolk mixture in two or three batches, keeping a light touch. Once you’ve done this, you should cook the chiles or the batter will separate and become watery.

In a large frying pan, melt enough lard over medium heat to give you about 1/8” inch of fat (chiles rellenos are not to be deep-fried, ever); Goya or Armour brand is fine if you don’t have a farm source. With a large spoon, drop and spread an oval of batter into the pan, making them large enough to form a “bed” for your chiles, according to their size. Place a chile on top of each oval, and cook over medium heat until golden brown on the bottom and the base is partly dried. Top each chile with more batter and, with supreme confidence, flip them neatly, adding a little more lard to the pan if necessary and corralling any batter that threatens to run away. Don’t worry about them merging together or having imperfect shapes; just sever them at the seam with the spatula as needed and enjoy the informal character of the dish. Sometimes I tip them on their sides to cook them a bit more evenly.

When the chiles rellenos are evenly golden, remove them and place them in a large, shallow serving dish, such as a gratin or Italian pasta dish, filled about half-way with the spicy broth. Serve the chiles over rice, and spoon broth over all.


The broth


This should be thin without being watery, a broth with body and texture, not a sauce. You want it to be absorbed a little into the chiles rellenos and the rice.

1 medium-small sweet onion, such as Vidalia, chopped
2 cloves garlic, peeled and chopped fine
2 T lard
5 or 6 whole frozen tomatoes, defrosted (in summer, of course, use fresh), or 1 28-oz can Italian plum tomatoes
6 whole cloves
8 whole peppercorns
1 bay leaf
4” piece cinnamon , broken in three
¼ tea dried thyme
2-3 cups pork, ham, or light chicken stock (see Note)

Briefly whiz the tomatoes in the food processor and set aside.

Melt lard and sauté onion and garlic quickly over medium-high heat. Throw in the spices and herbs and stir for a minute or two. Pour the tomato into onion-garlic mixture, blending well, and cook for a minute. Add 2 c. broth, reduce heat, and simmer the mixture for 20 minutes or so to meld the flavors; add more broth or water to as needed to achieve a consistency that is thin and brothy but has a some body to it. I like to leave the whole spices in, for both the rustic look and the flavor. If stored overnight, it may be necessary to thin it again.

NOTE: If you do not have homemade stock, Goya’s Sazon brand ham bouillon powder works quite well; use 1 small packet only, as it’s strong; add additional water to thin.

[Darienne]

Thank you Jane.

What is an RI egg? Nothing on Google.

[kalypso]

Thank you Jane.

What is an RI egg? Nothing on Google.

Rhode Island Red hens produce brown eggs, I'm guessing it might mean eggs from the Rhode Island Red variety of chicken.