Chile Relleno With Enchilada & Beans Plate
How to make Chile Relleno With Enchilada & Beans Plate
4 pasilla chiles
1 pound queso fresco cheese
1 tablespoon all-purpose flour
1 cup oil
For The Tomato Sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
For The Authentic Beef Enchiladas :
1 pound ground beef
1 tablespoon Chili Powder
1/2 teaspoon salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 cup tomato sauce
HOMEMADE ENCHILADA SAUCE:
1/4 cup oil or butter, canola, vegetable, or avocado oil
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth, LOW or NO SODIUM
1 tablespoon tomato paste
1/4 cup canola oil
12-15 white corn tortillas
1 cup Monterey Jack Cheese, shredded
Rice and beans, for serving, if desired. Heat grill to medium.
Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.
Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks.
Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture.
Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
For The Authentic beef Enchiladas :
Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
Homemade Enchilada Sauce:
Heat the oil or butter in a medium-size skillet over medium heat.
Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Add in the spices. Stir to form a thick paste.
Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
Preheat oven to 350℉ degrees.
Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.
Heat vegetable or canola oil over medium heat in a medium-size skillet.
Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
Bake for 10 minutes until the cheese is melted.
Serve warm and enjoy.