Chiles Rellenos | Stuffed Chiles

CHILES RELLENOS

STUFFED CHILES

by CARMEN MARQUEZ HERNANDEZ

METHOD

Chiles: Roast the chiles on a gas stove, rotating them over an open fl ame. Once the skin is charred, remove the burnt skin and seeds. Wash the seeded chiles. Fill the chiles with queso fresco. Whip the egg whites into a foam. Once thickened, add the egg yolks and continue to whip. Heat oil in a pan to fry the chiles. Sprinkle the stuffed chiles with fl our and coat in the whipped egg mixture. Place in hot oil to fry. Repeat these steps with all the chiles. Sauce: Sauce: Blend tomatoes with garlic. In a saucepan, heat Canola oil and lightly sauté the onions for about 5 minutes. Add water and fi nally add the fried chiles and boil for 5 minutes. Serve with white rice.

Chiles: Asar los chiles rotándolos sobre el fuego, luego limpiar, pelar y desvenar. A continuación rellenar de queso. Batir el huevo, primero batir las claras hasta tener espuma y luego agregar las yemas y seguir batiendo. Preparar una sartén con aceite para dorar los chiles. Rociar el chile con harina, y bañar los chiles en la mezcla del huevo y freír. Repetir con todos los chiles. Chiles: Moler jitomate con ajo. En otra sartén dorar cebollas y agregar el caldillo hasta que hierva (5 minutos) después agregar agua, y fi nalmente agregar los chiles dorados y hervir por 5 minutos. Servir con { } arroz blanco.

40 | MY FAMILY RECIPES

Grilling the chiles. Peeling off the skin from the Chiles.

CARMEN MARQUEZ HERNANDEZ

The Poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an Ancho chile, which is used in the mole. (pg. 31)

Chiles stuffed with queso fresco. Fried chiles being added to sauce pan.

Ingredients

Ingredientes

10 Poblano Peppers 1 8 oz. Queso Fresco 5 Eggs 5 Tomatoes 1/2 Onion 2 Garlic Cloves 3 1/2 oz. of Wheat Flour 1 pc. Chicken Broth Bouillon Salt Canola Oil 10 Chiles Poblanos 1 Queso Fresco de 8 oz. 5 Huevos 5 Jitomates 1/2 Cebolla 2 Dientes de Ajo 3 1/2 oz. de Harina de Trigo Consomé de Pollo Sal Aceite de Canola

41 | MY FAMILY RECIPES

CHILES RELLENOS

STUFFED CHILES

by CARMEN MARQUEZ HERNANDEZ

The chile relleno, literally “stuffed chile,” is a popular dish that consists of roasted fresh poblano pepper. The dish originated in the city of Puebla, which is where the poblana pepper got its name from. Chiles rellenos vary from region to region, as they can be stuffed with a wide variety of ingredients. Some regions in Mexico serve them without any sauce. In Michoacan, where my family is from, they are served with a tomato sauce and stuffed with cheese (queso fresco) and ground meat (picadillo). My mom has recently begun stuffi ng them with seared tuna mixed with vegetables.

42 | MY FAMILY RECIPES

El platillo de chiles rellenos es originario de la cuidad de Puebla. Consiste de chiles poblanos rostizados (el chile poblano es llamado así por la cuidad de Puebla). Como se rellenan los chiles depende del área de México. Ciertas regiones lo sirven sin caldillo. En Michoacán, el estado de donde pertenece mi familia es servido con un caldillo de jitomate y rellenos de queso fresco y picadillo. My madre recientemente empezó a rellenarlos de atún mezclado con vegetales.

CARMEN MARQUEZ HERNANDEZ

43 | MY FAMILY RECIPES