Скачать или смотреть My Chiles Rellenos Recipe | Cheesy Stuffed Poblanos + Mama Z Tips

My Chiles Rellenos Recipe: cheesy stuffed poblanos in a spicy tomato sauce — plus real-time tips from Mama Z! ↓

👇 CHAPTERS

📝 FULL RECIPE (blog post will be live soon)
YIELD ▸ 5 servings

SAUCE
• 620 g roma tomato (5 whole)
• 35 g neutral oil (3 Tbsp)
• 135 g white onion, med dice
• 25 g garlic, minced (6 cloves)
• 25 g corn tortilla, diced
• 3 g fresh oregano, minced
• 0.5 g fresh bay leaves (2)
• 1.5 g chile de árbol, minced (4 pods)
• 1 L chicken stock
• Kosher salt + chicken bouillon to taste

Preheat your broiler to high and place your tomatoes on a sheet tray. Broil for about 10 mins until blackened and charred, flip and repeat on the other side for another 10 mins or so. Remove once completely tender, and reserve.

In an appropriately sized pot, heat the oil over medium high heat and add the onion in with a pinch of salt. Add the bay leaves and sweat until the onion is translucent (3 mins ish). Add the tortilla and cook until the onion starts to caramelize (about 3-4 mins). Add the garlic, arbol chile, and oregano to the pot and sweat until fragrant (2 mins). Add the tomatoes to the pot and smash with your spoon. Cook for about 2-3 mins until some of its juices are reduced. Add the stock, bring to a simmer and remove from heat. Allow to cool for 10 mins. Remove bay leaves. Transfer to a blender and puree until smooth. Taste and season with the salt and bouillon to taste. Return to the pot and reserve.

CAPEADA
• 4 eggs, separated
• 30 g AP flour
• 1 g kosher salt

Place egg whites into a large mixing bowl, and whisk until medium peaks form. While continuing to whisk, add the salt and add one egg yolk at a time until the capeada turns a pale yellow. Whisk in the flour gently and reserve.

CHILES
• 618 g poblano chiles (5)
• 175 g manchego, freshly grated
• 175 g chihuahua cheese, freshly grated
• 75 g AP flour
• 5 wooden skewers

Working in batches, blister the chiles over an open flame on all sides. Place into a bowl and cover with aluminum foil. Allow to steam for about 8-10 mins. Peel the charred skin with the back of a knife or clean towel. Make a small incision on one side of the chile, and remove the seed pod using a spoon or your fingers. Stuff with cheese and “sew it” using the skewers. Roll them in flour, ensuring even coating and no green spots are showing. Place on a tray and leave in the freezer while you prepare the capeada.

FINISH + FRY
• Lard + neutral oil (1 : 1), 2 in deep
• Finish with Jocoque or Mexican crema, queso fresco, cilantro, ancho powder

Heat enough lard and oil (1:1) to cover the pan with about 2 inches of fat. We are shallow frying here people. Heat the oil to 325F. Working one by one, dip the chiles into the capeada to ensure they are completely coated. Gently lay them in the oil and fry until the edges set and start to get golden brown. While it’s cooking, baste the top of the chiles with some of the frying oil. Continue to cook until the batter becomes golden brown on the bottom. Flip and repeat on the other side until golden brown and amazing looking. Remove from oil, transfer to a tray lined with a paper towel, and season with a little salt on all sides. Reserve.

Return the sauce pot to the stove and heat until it starts to simmer. Adjust texture with additional; stock or to your liking. Place the chiles into the sauce and simmer for about 20 mins. Taste and adjust as needed. Serve immediately.

*⚙️ GEAR I USED *
• Breville Boiler/Air Fryer: https://go.shopmy.us/p-17865764
• Microplane Box Grater: https://amzn.to/3TWmR11
• 5.5 qt Dutch oven: https://amzn.to/3IKr5pV
• Vitamix Blender: https://go.shopmy.us/p-19348563
• Hestan Skilletfry pan: https://go.shopmy.us/p-18884079

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