Description
I got this recipe from my mom. This is an authentic recipe of how chiles rellenos are cooked in zacatecas mexico. These are cooked in a delicious tomato and chicken broth.
Ingredients
- Garlic Clove
- White Onion
- Tomato Sauce
- Fresh Tomatoes
- Cumin
- Chicken Bouillon
- Water
- Onion
- Poblano Peppers
- Mozzarella Cheese
- Queso Fresco
- Vegetable Oil
- Toothpick
- Batter
- Eggs
- Salt
- Flour
Instructions
- Blend garlic, tomatoes, cumin, chopped onion, chicken bullion, tomato sauce, and water until its all into liquid form
- Make sure there are no chunks of any thing
- Set aside
- Stuff chilies with cheese and hold together with toothpicks
- One tooth pick per chile is fine
- Set aside
- Batter:
- With a high speed mixer beat egg whites to stiff foamy peaks are formed and in a separate bowl combine the egg yolks with one tablespoon flour and salt and mix well
- Then bled the yolks into egg whites and beat until you have a thick paste and its well incorporated
- Dust chiles in the flour and dip quickly into batter and when completely covered lay in hot oil
- Baste tops with hot oil and fry on each side until golden brown
- Place the chiles in a deep wide sauce pan / pot
- Once all chiles have been fried and arranged in the pot add the onion wedges and sprinkle extra cheese on top mozzarella or queso fresco
- Finally pour the sauce over the chiles and cover till it boils
- When the chiles and sauce start to boil reduce the heat and simmer for an extra 10-15 minutes
- (
- When both sides are fairly evenly blistered / charred, remove them and place in a sealed plastic bag to steam and peel after about ten minutes
- You can also deep the fry in hot oil for about 1 min remove, let cool and peel