Скачать или смотреть 🌶️🧀 Chile Relleno with black bean rice

🌶️🧀 Chile Relleno #cookingconnection #cookingchannel #livestream

🌶️ Chile Relleno
Ingredients
Poblano or Anaheim chiles
Cheese (Oaxaca, Asadero, Chihuahua, or Monterey Jack)
All-purpose flour (for dusting)
Oil, for frying

Classic Egg Batter option 1
1 egg for every 2 chiles
1 tbsp flour per egg
1 tsp salt for 4 to 5 egg batter mix
Pepper, to taste

Instructions
Step 1 — Roast
Roast chiles over an open flame, turning quickly, until skins are blistered and mostly blackened.Do not over-roast — chiles should still have structure and a slight crunch.

Step 2 — Cool & Peel
If skins stick, dip chiles briefly in cold water (2–3 seconds).Immediately place in a covered bowl for 3–5 minutes only.Peel gently, keeping chiles whole.

Step 3 — Prepare & Stuff
Make a small slit lengthwise.Carefully remove seeds without tearing.Stuff with cheese and close gently.

Step 4 — Prepare Batter
Separate egg whites and yolks.

Step 5 — Make Batter
Whip egg whites to stiff peaks.Add 1 tsp salt and pepper.Gently fold in yolks.Fold in flour just until combined.

Step 6 — Coat
Lightly dust stuffed chiles with flour.Dip fully into batter, coating evenly.

Step 7 — Fry
Heat oil to 350°F / 175°C.Fry until golden on all sides.Drain briefly and serve with warm red sauce.

🌶️ Batter Option 2 — Chickpea Flour (Besan)
Ingredients
1 egg
1 cup chickpea flour (besan)
1 tsp salt
Pepper, to taste
Water (add as needed to make a thick batter, like pancake mix🥞)
1 full tsp baking soda (add last, right before frying)

Instructions
1. Whisk egg and chickpea flour together.
2. Add 1 tsp salt and pepper.
3. Slowly add water until batter is thick like pancake batter.
4. Stir in baking soda right before frying.
5. Dip chiles and fry immediately until golden and crisp.
Tip: Once baking soda is added, don’t let the batter sit — fry right away.





🌶️🍅 Red Chile Relleno Salsa 😋~2 cups

Ingredients
4 to 5 Roma tomatoes 🍅
4 dried mild red chiles 🌶️ (guajillo, nora, or similar for rich color)
1 jalapeño pepper 🌶️
1 tsp chopped garlic 🧄
½ small onion 🧅
1 to 2 tbsp tomato paste 🍅
1 tsp dried oregano 🌿
Salt & black pepper, to taste 🧂⚫
1 tbsp neutral oil 🛢️
1 cup water (for cooking) 💧
½ cup water (for blending) 💧
½ tsp vinegar (white or apple cider) 🍎
Steps
1. If using guajillo or nora chiles, remove stems and seeds.
2. Heat oil in a pot over medium heat. Add onion, garlic, jalapeño, whole tomatoes, dried chiles, oregano, salt, pepper, and 1 cup water. Bring to a boil and simmer for 10 minutes until everything is soft.
3. Remove the solids from the cooking liquid and carefully blend until smooth, adding up to ½ cup water as needed.
4. Return the blended mixture to the pot along with the reserved cooking liquid and cook on low heat.
5. When it begins to simmer, whisk in 1–2 tablespoons tomato paste until fully dissolved and thickened.
6. Lower heat, add vinegar, adjust salt and pepper, simmer 5 minutes, then strain if desired or serve as is. Smooth, safe, and controlled — perfect texture every time 🌶️🍅
Smooth, safe, and controlled — perfect texture every time 🌶️🍅