Chiles Rellenos

Posted by MexFoodJournal
10/10/2017

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Preparation Time : 20-30 mins

Cooking Time : 30-45 mins

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Cuisine : Mexican»Main»

Main Ingredient : Pork
Recipe Type : Dinner

Ingredients :

 

  • 6 large Poblano chiles
  • 2 pounds of pork loin roast
  • 1 cup pork broth (made during preparation of the dish)
  • 2 lbs Roma tomatoes
  • 2 white onions
  • 4 garlic cloves
  • 3 large eggs
  • 1/4 cup chopped raisins
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup chopped parsley
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 2 tablespoons apple cider vinegar
  • 4 cups cooking oil

Method :
  1. PREPARE THE SALSA ROJA
  2. (Prepare 2 batches of this salsa)
  3. Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.
  4. Blend for 1 for 1 minute minute until smooth.
  5. Heat 2 tablespoons of oil in a pan
  6. Slowly pour the blended mixture into your pan with the hot oil
  7. Simmer for about 10 minutes to cook and thicken it
  8. PREPARE THE FILLING
  9. In a pan, to 1 batch of salsa, add the following ingredients:
  10. All of the chopped pork
  11. -1/2 finely chopped onion
  12. -1/2 cup chopped parsley
  13. -1/4 cup coarsely chopped walnuts
  14. -1/4 chopped raisins
  15. -1/4 teaspoon ground cinnamon
  16. -1/4 teaspoon ground clove
  17. -2 tablespoons apple cider vinegar
  18. -1 cup pork broth
  19. Stir to mix all ingredients
  20. Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
  21. PREPARE THE BATTER
  22. Separate the whites and yolks from 3 eggs
  23. Put the egg whites in a large mixing bowl
  24. Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
  25. Add 1 egg yolk to the whipped egg whites and whip until incorporated
  26. Add another egg yolk and whip until incorporated
  27. Add the 3rd egg yolk and whip until incorporated
  28. The batter is ready when it is light, smooth and fluffy
  29. BATTERING THE CHILES
  30. Sprinkle flour on all sides of each stuffed chile
  31. With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
  32. FRYING THE CHILES
  33. Preheat 4 cups oil to medium hot in a frying pan
  34. Gently lower the battered chiles into the hot oil
  35. Fry the chiles 1 or 2 at a time. Don't overcrowd them
  36. When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
  37. Place the fried chiles on a plate covered in paper towels to remove excess oil

Notes : stuffed peppers

Source : Source link


 

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