My dear friend Maria came over the other day and taught me how to make chili rellenos Mexican style. So yummy!! I had several people tell me to take good notes. I took a lot of pictures. I thought I'd post it here and try to remember the steps while I could still remember it. I always have problems posting pictures to this blog in a certain order, so hopefully this works.
Step 1- Most important, have your friend Maria close by telling you what to do:
Step 2- Slice fresh tomatoes in half. Put them in a pot with water to boil. Add a little garlic and onion to the tomatoes if you'd like.
Step 3- Get your pablano chilis ready. They have to be seared very hot. It works best if you have a hot gas grill to just sear the skin until black. In desperation, and with much disgust in my lack of amenities, you can roast them on the stove like this. The stove has to be hot. When cooked, store them in a plastic bag for about 15 minutes. This helps get the skins off.
Step 4- Cut up "queso fresco" in small chunks. On this plate is about 1 pound of it. We had to use some of my monterey jack shredded cheese which again I was told is not good. If you must use montery jack (advise against) cut it up in little cubes. It goes in and stays in the chilis much better.
Step 5- Rub and peel off the black parts of the skin of the chilis. Cut a slit in the chilis. Reach in and pull out the seeds. Maria admitted that she is not a purist and actually washes the chilis to get all the seeds out. Some people claim that ruins the flavor, but it is less messy. You have to decide in your heart what you feel is best.
Step 6- Tomatoes should be done. Puree them. Then pour into a big pot to await the fried chilis.
I think she added a little oil to the bottom of the pot before I poured in the tomatoes. I was busy pureeing and only saw that out of the corner of my eye.
Step 7- Stuff 4 or 5 cheese cubes in chilies. Roll in flour.
Step 8- Separate eggs whites and yolks into a bowl. Whip up egg whites until fluffy.(she actually separated these at the beginning, then whipped them up now. She then added the egg yolks and made it fluffy. She said this is when it is important to hurry because the eggs go down after a while.
9- Dip the chilies in the egg white stuff, covering completely. Then put in a pan with hot oil. Push them around in the pan so they don't burn. She kept pushing the egg whites close to the chili. When you see the bottom turning brown, flip over the chili. Brown on the other side. Voila (Am I allowed to use French talking about Mexican food? ). 9- (Can't get the picture to move, and I need to go). Add the chilies to the tomato sauce, let them simmer for about 10-15 minutes. EAT and ENJOY!!!!! YUMMMY! Let me know when you have made some and I will gladly taste test to tell you if it tastes like Maria's. That's what friends are for. )
