The other day, my friend whipped up a batch of authentic chilis rellenos, starting with fresh poblano chilis.
We wanted to cook outside on the plancha because it’s hot and messy business making chilis rellenos.
First you coat the chilis lightly with oil and roast them on the grill.
For the sauce, you need a half kilo or so of tomatoes.
When the chilis are nice and toasty all over, remove them from the heat and let them rest in a plastic bag or other airtight container for a few minutes to soften the skin and make it easier to remove.
The skins peel off easily.
We were all set up with the oil outside, but it started to get windy and threatened to rain, so we moved everything inside.
The tomatoes are done when they’re wrinkly and the skins start to peel off (but you don’t remove them).
The chilis are sliced open, veins and seeds removed, filled with queso fresco, and pinned shut with a toothpick before being dipped in a very frothy batter of egg whites beaten with a little cornstarch. Then gently lay the chilis in hot oil.
It’s better to cook one at a time, because you can ensure the form is perfect and browns evenly.
You can fry the extra batter to make medallions.
Back to the salsa, chop and saute half a white onion.
Blend the tomatoes, their water, and a small clove of garlic.
Strain the the salsa through a colander into the frying pan with the onion.
Stir gently and add…
a handful of fresh cilantro.
When the salsa has simmered a bit, gently place the chilis rellenos into the sauce.
Serve piping hot with fresh corn tortillas, frijoles, and a salad of nopal (prickly pear cactus). Use deep bowls and cover the chilis with plenty of salsa. Pair with una cerveca bien helada. Buen provecho!
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