Posts Tagged ‘Anaheim peppers’

Chiles Rellenos

Chiles Rellenos serves 6

This recipe is modified from “Classic Mexican Cooking” by Sally and Martin Stone (1985, Simon and Schuster).

6 fresh Anaheim peppers
Picadillo (see recipe below)
1 pound fresh ripe processing tomatoes
1 medium onion
3 cloves garlic
Peanut, corn, safflower or canola oil
1 cup stock (chicken or vegetable)
Salt and freshly ground black pepper to taste
2 eggs, separated
½ cup all-purpose flour

Heat the skin of each pepper over gas flame or electric burner until the skin blackens and blisters.  Place chilies in a paper bag; close the bag and let chilies cool 30 minutes.  Peel the chilies; the thin skin should come off easily.

When skinned, using a small knife, make a slit in the side of each pepper from stem to point – don’t cut off the stem end.  Now, with your fingers, carefully scrape out all the seeds that are clinging to the seed pod and attached to the veins.

Stuff chilies with Picadillo (see recipe below) and set aside.

Combine the tomatoes, onion, and garlic in a workbowl of a food processor fitted with the steel blade and purée.  Cook, stirring, for about 5 minutes.  Mix in the stock and season with salt, pepper and thyme.  Simmer for a few minutes and set aside.

Beat the egg yolks well.  Beat the whites until they are glossy and hold stiff peaks.  Fold the whites into the yolks.

Heat the oil in a deep fryer or deep frypan to between 360° and 375°F on a deep-fry thermometer.

Dip the chilies in flour, coating them well, then dip them in the egg.  Fry in the hot oil until golden brown.  Drain on paper toweling for a few minutes.

Reheat the tomato sauce and arrange the chilies in the hot sauce.  Cook for only 2 or 3 minutes on medium heat.  Transfer the chilies to a warm serving dish and spoon the sauce over and around them.

Picadillo (stuffing for Chilies Rellenos) serves 6

This is the stuffing for the preceding Chilies Rellenos recipe.  The meat can be omitted, adding instead cooked rice or other vegetarian ‘filler.’  This is a rather complicated stuffing and can be simplified, as long as it remains relatively ‘solid’ so that it can be stuffed into the peppers.

2 TBS cooking oil
2 onions, coarsely cut
3 cloves garlic, chopped
Salt and freshly ground black pepper, to taste
1 pound chopped very lean beef or ½ pound chopped beef plus ½ pound chopped pork
½ pound processing tomatoes, chopped
several jalapeño peppers (optional)
1 tsp grated orange rind
¼ cup raisins
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground nutmeg
1 large tart apple, cored, pared, and cubed
1/8 cup pitted green olives, sliced

Heat 2 TBS of oil in a large frypan; add the onions, garlic, salt, and pepper and fry until the onions are lightly golden.  Add the meat and stir until all the bits are browned.  Stir in the tomatoes, peppers, orange zest, raisins, and all spices.  Simmer uncovered for 25 minutes.

Mix in the apples and olives and heat through.

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