Chile Rellenos and Homemade Tortillas

Chile Rellenos

Ingredients:

Chiles:

6 poblano chiles

8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack

Batter:

1 1/2 cups all-purpose flour, plus more for dredging

1 1/2 teaspoons baking powder

1 teaspoon ground cumin

1 teaspoon fine salt, plus more for sprinkling

1 (12-ounce) bottle or can lager-style beer

Vegetable oil, for deep-frying

Mexican Tomato Sauce, warm, recipe follows

Mexican Tomato Sauce:

2 pounds ripe tomatoes, cored and roughly chopped

1/4 medium yellow onion

6 cloves garlic

5 sprigs fresh coriander (cilantro)

1 serrano chile (with seeds)

1 tablespoon kosher salt

1/2 teaspoon ground cinnamon (preferably Mexican)

Directions :

To prepare the chiles:

STEP 1.

Position a rack on the upper most shelf of the broiler element and preheat.

Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes.

Transfer the chiles to a bowl, cover, and cool for 10 minutes.

STEP 2.

Carefully rub the charred skin off the chiles.

Using a small knife, make a lengthwise slit along the side of each chile to form a pocket.

Carefully cut out and discard the seeds.

STEP 3.

Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles).

Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.)

“Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)

STEP 4.

Whisk the flour, baking powder, cumin, and salt in a large bowl.

Stir in the beer to a make a smooth batter.

STEP 5.

In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches.

Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.

STEP 6.

Put the flour for dredging on a plate.

Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.

Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch.

Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain.

Sprinkle with salt, to taste.

Gently pull out and discard the skewers.

STEP 7.

Heat the sauce.

Spoon some of the sauce on a plate and set 1 chile relleno on top.

Repeat with the remaining sauce and chiles.

Serve.

Mexican Tomato Sauce:

1. In a blender, combine all the ingredients and puree until smooth.

2. Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

3. Yield: about 3 cups

Enjoy !!

Notes:

Ingredients: This recipe uses poblano chiles stuffed with Oaxacan-style string cheese (or substitutes like mozzarella or Monterey Jack), coated in a light beer batter, and deep-fried until golden and crispy. It’s served with a warm Mexican tomato sauce.

Preparation of Chiles: The poblano chiles are charred under the broiler to remove the skin, then stuffed with cheese and “sewn” shut with skewers before frying.

Beer Batter: The beer batter is made with flour, baking powder, cumin, salt, and lager-style beer, creating a light and crispy coating for the chiles.

Deep-Frying Technique: The stuffed chiles are dredged in flour, dipped in the beer batter, and then fried until golden brown and crispy.

Serving: The chile rellenos are served with warm Mexican tomato sauce spooned over the top.

Broiling Chiles: Be sure to turn the chiles occasionally under the broiler to evenly char the skin. Covering and cooling the chiles in a bowl helps loosen the skin for easier peeling.

Stuffing Chiles: Carefully cut a pocket into each chile, remove the seeds, and stuff with cheese. Use skewers to close the chiles to prevent the cheese from oozing out during frying.

Beer Batter: The batter should be smooth and not too thick. Adjust the consistency by adding more beer if needed.

Frying: Heat the oil to 365 degrees F for optimal frying. Work in batches to avoid overcrowding the pot and ensure even cooking.

Tomato Sauce: The Mexican tomato sauce is made from ripe tomatoes, onion, garlic, coriander (cilantro), serrano chile, salt, and cinnamon, creating a flavorful accompaniment to the chile rellenos.

Drain Excess Oil: After frying, place the chile rellenos on paper towels to drain excess oil.

Serve Warm: Spoon warm Mexican tomato sauce onto plates and place a chile relleno on top before serving.

Nutrition Information:

Serving Size: 1 chile relleno

Homemade Flour Tortillas

Ingredients:

4 cups of all-purpose flour

1 tsp of salt

1tsp of baking powder

1 cup of vegetable shortening

1 cup of warm water

Instructions:

1. Mix all dry ingredients

2. Add vegetable shortening and mix well with dry ingredients

3. Add warm water until you get a dough consistency

4. Let it rest inside a Ziploc bag for at least 1 hour before making them.

5. After resting them form small balls and extend and cook on a griddle.

Turn when you see bubbles.

Enjoy !!

Notes:

Preparation: The dough is mixed and kneaded to form a smooth consistency, then allowed to rest for at least an hour to relax the gluten before shaping and cooking.

Incorporating Shortening: Adding vegetable shortening (or lard) to the dry ingredients and mixing until crumbly helps create a tender and flaky texture in the tortillas.

Adding Warm Water: Gradually add warm water to the flour mixture until a dough forms. The warmth of the water helps activate the gluten in the flour, making the dough elastic and easier to work with.

Resting the Dough: Allowing the dough to rest in a Ziploc bag for at least an hour allows the gluten to relax, making it easier to roll out the tortillas later without springing back.

Forming and Cooking: Divide the rested dough into small balls, then roll them out into thin rounds. Cook each tortilla on a hot griddle or skillet until bubbles form and the bottom side is golden brown, then flip and cook the other side.

Rolling Technique: Roll the dough balls into thin rounds for soft tortillas. Avoid overworking the dough to maintain a tender texture.

Cooking Temperature: Use a hot griddle or skillet to cook the tortillas quickly, ensuring they puff up slightly and develop a golden color.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions for Chile Rellenos

Can I use a different type of cheese for stuffing the chiles?

Yes, you can use Oaxacan-style string cheese, mozzarella, or Monterey Jack cheese as mentioned in the recipe.

However, you can experiment with other types of cheese that melt well and suit your taste preferences.

Can I make the batter without beer?

The beer in the batter adds flavor and helps create a light and crispy texture. If you prefer not to use beer, you can substitute it with sparkling water or club soda to achieve a similar effect.

Can I bake the chiles instead of deep-frying them?

Deep-frying is the traditional method for cooking Chiles Rellenos to achieve a crispy exterior.

However, if you prefer a lighter version, you can try baking the stuffed chiles in the oven at a high temperature until they are golden brown.

How can I adjust the spiciness of the Mexican Tomato Sauce?

The spiciness of the sauce can be adjusted by varying the amount of serrano chile used. For a milder sauce, you can remove the seeds and membranes from the chile or reduce the amount used.

Conversely, for a spicier sauce, you can add more serrano chile or include some of the seeds.

Can I prepare the chiles ahead of time?

The chiles can be prepared in advance by roasting, stuffing, and sewing them shut. You can refrigerate them until you’re ready to dredge, batter, and fry them.

However, it’s best to fry the chiles just before serving to maintain their crispy texture.

Can I use a different type of pepper instead of poblano chiles?

While poblano chiles are traditionally used for Chiles Rellenos, you can experiment with other mild to medium peppers such as Anaheim or pasilla peppers.

Keep in mind that the flavor and cooking time may vary depending on the type of pepper you choose.

How can I make the Chiles Rellenos less greasy?

To reduce the greasiness, make sure the oil for deep-frying is at the correct temperature (365 degrees F) before adding the chiles.

Using a thermometer will help you maintain the oil’s temperature.

Additionally, drain the fried chiles on a paper towel-lined baking sheet to remove excess oil.

Can I make the Mexican Tomato Sauce in advance?

Yes, you can make the Mexican Tomato Sauce ahead of time. Once prepared, let it cool to room temperature, then store it in an airtight container in the refrigerator.

When ready to serve, gently reheat the sauce on the stovetop.

Are there any alternative garnishes or toppings I can use?

Along with serving the Chiles Rellenos with Mexican Tomato Sauce, you can also garnish them with toppings such as chopped cilantro, crumbled queso fresco or cotija cheese, sour cream, or sliced avocado.

These additional toppings can enhance the flavors and add extra texture to the dish.

Can I make Chiles Rellenos vegetarian or vegan?

Absolutely! For a vegetarian version, you can use vegetarian-friendly cheese substitutes such as plant-based cheese or tofu.

To make the dish vegan, choose dairy-free cheese alternatives and skip the egg-based batter.

Instead, you can coat the chiles in a seasoned flour mixture and bake them in the oven until crispy.

Frequently Asked Questions for Homemade Tortillas:

Can I use a different type of flour, such as whole wheat flour, instead of all-purpose flour?

Yes, you can experiment with different types of flour, but keep in mind that it may affect the texture and taste of the tortillas.

Whole wheat flour will yield denser tortillas compared to all-purpose flour.

Can I substitute vegetable shortening with another type of fat?

Yes, you can use alternatives like lard or butter, but it will affect the flavor and texture of the tortillas.

Vegetable shortening provides a neutral flavor and helps create a tender texture.

How long should I rest the dough in the Ziploc bag?

It is recommended to let the dough rest for at least 1 hour.

This resting time allows the gluten in the dough to relax, making it easier to roll out the tortillas and resulting in a softer texture.

Can I make the dough in advance and refrigerate it overnight?

Yes, you can prepare the dough ahead of time and refrigerate it overnight.

Just make sure to bring it to room temperature before shaping and cooking the tortillas.

Can I cook the tortillas on a stovetop without a griddle?

Yes, if you don’t have a griddle, you can use a flat non-stick pan or skillet instead.

Heat it over medium-high heat and cook the tortillas as directed, flipping them when you see bubbles and cooking until lightly browned.

Can I use a different type of fat instead of vegetable shortening?

Yes, you can use alternatives such as lard, butter, or even coconut oil.

However, keep in mind that the choice of fat will affect the flavor and texture of the tortillas.

Can I substitute all-purpose flour with a gluten-free flour?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.

However, gluten-free flours often have different properties, so the texture and taste of the tortillas may vary.

How do I prevent the tortillas from sticking to the griddle or pan?

To prevent sticking, make sure your griddle or pan is properly preheated before cooking the tortillas.

You can also lightly grease the cooking surface or use a non-stick pan.

Can I freeze the homemade tortillas?

Yes, you can freeze the homemade tortillas.

Place them in a freezer-safe bag or container with layers of parchment paper in between to prevent sticking.

Thaw them before use, either at room temperature or by gently heating them on a griddle or in a microwave.

How do I store the leftover tortillas?

To store leftover tortillas, let them cool completely, then place them in an airtight container or resealable bag.

They can be stored at room temperature for a day or two, or in the refrigerator for up to a week.