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This classic Mexican dish is easier to make than you might think. Here's a simple recipe to stuff, batter, and sauce your next Mexican meal.
Chilies Rellenos are Mexican comfort food. The name can mean just about any type of chili, particularly the ones featured in this guide, but the most common chilies used are the poblano, or a substitute. For the best texture and flavor make sure you roast and peel your pepper. Ancho chilies are simply dried poblanos and it is possible to use them as well after a light fry and a half an hour soaking in warm water for this recipe, though they are more difficult to work with. Larger stuffed peppers do well with a starch (rice or mashed potatoes) and a cheese for a filling. Vegetables and meats are great fillings too. In this recipe the meat can be easily substituted for black beans. Chorizo Potato Chilies Rellenos with EscabecheIngredientsServes Four
Procedure
Optional: You do not need to fry your chilies. You can also bake them in a 350 degree over for 20 minutes. A like citrusy or vinegary sauce goes well to cut some of the heaviness of the potato. The follow is a quick escabeche sauce, but you can also use some of the basic Mexican sauces featured here as well with a little extra lime juice. Ingredients
Procedure
The copyright of the article Chilies Rellenos Recipe in Mexican Food is owned by Timothy Dzurilla. Permission to republish Chilies Rellenos Recipe in print or online must be granted by the author in writing.
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