I come from a family where gravy is considered a beverage.
Rick Bayless is one of my favorite chefs and chili rellenos a favorite Mexican dish so with a quick stop to the farm stand I managed to find some good peppers albeit not poblanos and fresh corn among other summer goodies. Rick’s recipe calls for a tomato broth and I was lucky enough to have made a fresh tomato sauce that I stashed in the freezer so I started with that and added the other called for ingredients. A simple corn salsa was in order to serve with the peppers so I roasted the corn in the oven husks and all dressed with lime juice, chopped red onion, salt, pepper, fresh tomatoes and cilantro then added pinch or two of pimenton for a little additional smoky flavor. I chopped a small pepper and cilantro to finish the salsa. I love it chilled rather than room temperature so the salsa can be made ahead of time. I charred the chiles under the broiler instead of frying in oil…
Chiles Rellenos slightly adapted from Rick Bayless recipe: Serves 8
For the tomato broth: 2 medium white onions, diced
3 tablespoons lard
2 (28 ounce) cans tomatoes with juice, pureed or strained tomatoes
1⁄2 teaspoon cinnamon
1 teaspoon black pepper
2 cups chicken or vegetable stock
8 poblano peppers, peeled, seeded and slit
1 lb Monterrey jack cheese
vegetable oil (for frying)
4-8 inches skewers
6 large eggs, separated (cold)
1⁄2 teaspoon salt
2 tablespoons flour
flour (for dredging)
cilantro (to garnish)
Brown onions in a little olive oil add tomatoes, cinnamon and pepper.
Cook until sauce thickens.
Add stock, simmer partially covered for 45 minutes.
Stuff chiles with cheese and hold together with skewers.
Batter: Beat whites to stiff peaks with 1/2 tsp salt.
Beat in yolks 2 at a time until well incorporated.
Beat in flour.
Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
Baste tops with hot oil.
When they are golden on bottom, turn over and cook other side.
Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
To serve, place a pool of sauce in a bowl and top with a chile.
Note: The easiest way to peel chiles for this dish is to deep fry in 350º degree oil for about 45 seconds, remove, let cool and then peel–there is less chance of breaking the chile this way.
The oil can then be used to cook the chiles.
Link to Rick Bayless recipe: http://www.food.com/recipe/chiles-rellenos-in-tomato-broth-56452