Re: [CH] CH Intro & Request
Walt Gray (waltgray@mnsinc.com)
Sat, 04 Apr 1998 20:29:30 -0500
TraceyDJ wrote:
> I was wondering if anyone has any good chile relleno recipes they would like
> to share with me.
Here are a couple....
* Exported from MasterCook *
Boiling beef-Chile Rellenos
Recipe By : Indian-Mexican Recipes---Walt
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 green chiles-whole -- roasted and peeled,
1/4 cup flour for dredging chiles
1 cup raisins
2 tablespoons minced onions
1/4 teaspoon garlic salt
32 coriander seed -- crushed
2 cups cheddar cheese -- grated
1/2 teaspoon cloves -- ground
***BEEF***
4 cups water
1 pound boiling beef
****BATTER***
6 eggs
6 tablespoons flour
***CHILES***
Roast, steam in bag and peel chiles. Slit the chiles lengthwise and
remove seeds and veins, leaving the stem intact.
Dredge the chiles in 1/4 cup of flour and shake off all excess.
***BEEF***
Cook the boiling beef in the 4 cups of salted water. When done, grind in
food processor and add, raisins, onions, garlic salt, cloves and
coriander seeds. Mix well and simmer a few minutes. This must be thick.
***BATTER***
Seperate the whites from the yolks. Beat the whites very stiff. Beat the
yolks and fold into beaten whites. Add the 6 tbs of flour and fold in.
***MAKING THE RELLENOS***
Spoon the meat mixture into the chiles. Add some cheese
Dip the chiles into the batter and fry, at medium heat, in a small
amount of cooking oil, turning to brown both sides.
waltgray@mnsinc.com
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* Exported from MasterCook *
New Mexico Green Chile Rellenos-WALT, New Mexico Magazine
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Aaaaa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 whole -- long, green chiles
-- such as a
1 pound jack cheese cut in thin strips
***BATTER***
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 cup milk
Roast and peel the green chile peppers, removing the seeds and stems. Try
to keep the chile flesh whole. Make a slit in the chile just large enough
to insert strips of cheese.
(Some cooks prefer to leave stems on(I am one), so slit down the side of
the chile to remove seeds and to insert cheese.) Mix flour, salt and
baking powder. Add milk and egg and beat until smooth. Dip cheese-stuffed
chiles in batter and fry in about 1 inch of hot fat (veg oil) until they
are golden brown. Drain. Ideally, they are served with hot pinto beans.
WALT New Mexico Magazine Sept-93
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* Exported from MasterCook *
Pork Chile Rellenos (Pork Stuffed Chiles)
Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Cheese
Chile Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
___Picadillo___
3 pounds boneless pork
1/2 onion -- sliced
2 cloves garlic -- peeled
1 tablespoon salt
6 tablespoons lard or the fat from the broth
1/2 medium onion -- finely chopped
3 cloves garlic -- peeled and chopped
8 peppercorns
5 whole cloves
1 stick cinnamon -- (1/2 inch)
3 tablespoons raisins
2 tablespoons almonds -- blanched & slivered
2 tablespoons acitron or candied fruit -- chopped
2 teaspoons salt
1 1/4 pounds tomatoes -- peeled and seeded
___Tomato Broth___
1 1/4 pounds tomatoes -- peeled and seeded
1/4 medium onion -- roughly chopped
2 cloves garlic -- peeled and chopped
1/4 cup lard or reserved fat from the broth
4 whole cloves
6 peppercorns
2 small bay leaves
2 1/2 sticks cinnamon
1/4 teaspoon dried thyme
3 cups reserved pork broth
salt -- to taste
___The Chiles___
6 chiles poblanos -- or bell peppers
___The Batter___
Peanut oil - at least 3/4" deep
4 eggs -- separated
1/4 teaspoon salt
a little flour
This dish consists of large chiles or bell peppers stuffed with meat or
cheese, coated with a light batter, and fried. They are served in a light
tomato broth. There is always an exclamation of pleasure and surprise when
a cazuela of golden, puffy chiles rellenos sitting in their tomato broth
is presented at the table. If you have eaten those sad, flabby little
things that usually turn up in so-called Mexican restaurants in the United
States as authentic chiles rellenos, you have a great surprise in store.
Here is yet another prime example of the fine feeling the Mexicans have
for texture in their food: you bite through the slightly crisp, rich chile
poblano to experience the crunch of the almonds and little bits of
crystallized fruits in the pork filling. Then there is the savory broth to
cut the richness of the batter. Chiles poblanos are imported in great
quantities to large centers of Mexican population here in the States but
very few find their way to the East. (Maybe this was true in 1972 when
this book was published, but these days they are readily available here in
Cambridge. To me, bell peppers are no substitute.) I am afraid the bell
pepper is about the only suitable substitute for appearance and size--you
can always spike them with a little chile serrano. Assembling the chiles
may seem like a long laborious task, but it is no more complicated and
time consuming than most worthwhile dishes, and this dish is certainly
worthwhile. Prepare the picadillo: Cut the meat into large cubes. Put them
into the pan with the onion, garlic, and salt and cover with cold water.
Bring the meat to a boil, lower the flame and let it simmer until just
tender--about 40 to 45 minutes. Do not overcook. Leave the meat to cool
off in the broth. 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. Reserve the fat. Melt the lard and cook the onion and garlic,
without browning, until they are soft. Add the meat and let it cook until
it begins to brown. Crush the spices roughly and add them, with 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. Prepare the tomato broth: Blend the tomatoes, with the juice
extracted from their seeds, with the onion and garlic until smooth. Melt
the lard and fry the tomato puree over a high flame for about 3 minutes,
stirring to prevent sticking. Add the rest of the ingredients and cook
them over a high flame for about 5 minutes, stirring. 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. Add salt as necessary. Prepare the
chiles: Put the chiles straight onto a fairly high flame or under the
broiler--not into the oven--and let the skin blister and burn. Turn the
chiles from time to time so they do not get overcooked or burn right
through. Wrap the chiles in a damp cloth or plastic bag and leave them for
20 minutes. The burned skin will then flake off very easily and the flesh
will become a little more cooked in the steam. 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. (If
the chiles are too picante, let them soak in a mild vinegar and water
solution for about 30 minutes.) Rinse the chiles and pat them dry. Stuff
the chiles until they are well filled out. If you are using bell peppers,
add some chopped fresh chile to make them a little picante. Set them aside
on paper toweling while you make the batter. Prepare the batter: Heat the
oil 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. Pat the chiles completely dry (or the batter
will not adhere) and sprinkle them lightly with flour. Coat them with the
batter. Fry the chiles in the hot fat, turning them from time to time,
until they are an even gold 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.
Variation: Chiles Rellenos De Queso (Chiles Stuffed With Cheese) Follow
the instructions for Chiles Rellenos but stuff the chiles with slices of
mozzarella or mild Cheddar cheese instead of the picadillo. In Mexico the
braided queso de Oaxaca is generally used.
garhow@hpubmaa.esr.hp.com
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--
Walt Gray --- Alexandria, Virginia
AIM Captain113
ICQ 7409145